Home' Hospitality Business : HB OCT 2016 Contents EVENTS
Hang on to your taste buds. Taste of Auckland 2016, in partnership
with Electrolux is offering a stunning line-up of world-class
chefs and restaurants, live cooking demonstrations from culinary
superstars, one-on-one chef opportunities and special VIP and
hospitality experiences – showcasing the best New Zealand
made products from over 100 fine food producers, wine makers,
distilleries and craft brewers.
Top Auckland restaurants will bring together international
flavours from a mix of old favs - Farina, Euro and FISH and with
debuts from Paris Butter, Tok Tok, Artwok, Miss Clawdy and
Leading chefs Gareth Stewart (Euro, FISH), Nick
Honeyman (Paris Butter) and Andrew Mackle (Al Brown’s
Depot Eatery) will front their ‘restaurants’ and Neil
Perry’s Qantas Rockpool Team will turn the Qantas VIP
Lounge into a hub of culinary greatness. Brew Street
pairs with award winning cheese maker Kapiti Cheese,
‘Meet the Brewer’ talks happen throughout the event and
innovation boils over at the TSB Bank Producers Market.
The Electrolux Chefs’ Secrets gives restaurant
aficionados the opportunity to get up close and
personal, cooking and dining with leading chefs such
as Kyle Street (of the soon to be opened, Culprit) and
Megan May (Little Bird Organics). There’ll be free live
cooking demonstrations in the Electrolux Taste Theatre,
from top chefs including culinary superstar Peter
Gordon and the Qantas Rockpool Team.
A special celebration of New Zealand legend Peter Gordon will
be held in the Hospitality Marquee on the 30th anniversary of the
original restaurant The Sugar Club opening in Wellington. And if
you still want more – there the ‘Culinary and Innovation’ themed
Opening Night Gala and the Viva Champagne Lunch. The festival
takes place at Western Springs from November 17-20, and tickets
are now on sale.
Hospitality Business has two free tickets to Taste of Auckland
2016. Email your best pitch on why you should win to jmagill@
intermedianz.co .nz and we’ll inform the winner by phone on
Friday October 28.
Taste 2016 set to explode
CHEFS MUST REMAIN ON ESSENTIAL SKILLS MENU
FOOD fo r
Hundreds of industry positions are advertised
on Seek and other job vacancies websites
in New Zealand daily. Our latest work skills
member survey conducted by the Association
on recruiting managers shows that a whopping
96 per cent of employers who have recruited
for a senior position over the past year have
had difficulty filling the role. More than 62 per
cent said they had to repeatedly advertise for
the position before a suitable candidate was
found, if at all and competition for experienced
staff is at its highest levels ever. Our growing
recruitment issues are being exacerbated by the
needs of our burgeoning industry, which may
require an additional 50,000 workers by 2020.
New Zealand’s hospitality industry has
returned to a period of exponential growth. The
stats are mouth-watering if the industry can
handle the growth.
The latest stats show there were more than
15,660 hospitality businesses in New Zealand.
On average each of these businesses requires
at least one senior manager and one senior
Chef even if there is an owner/operator actively
working in the business. Larger businesses,
naturally, require two or more managers.
While business owners are committed to
developing, training and promoting from
within as well as incentivising staff to stay with
benefits, it has not been enough to stem the
rising tide of shortages.
The Restaurant Association has also played
a role; since 2006, we have run professional
development programmes ranging from induction
workshops for front-of-house staff through to
emerging and first time manager workshops.
Many of our members also engaged in our
Prostart Program - a program we have partnered
with the Ministry of Social Development to assist
unemployed New Zealanders into employment in
the hospitality industry.
This shortfall in suitable staff is impacting
the sector overall, but most importantly it
is impacting business owners. Many report
working significantly longer hours because
they have been unable to recruit a manager.
This adds stress not only to the owner, but
other workers too, and impacts the work
environment. It also has the potential to
impact customer service levels and therefore
customers’ dining experiences and perceptions
of the industry.
Taste of Auckland 2016 – be part of the
country’s biggest food and wine celebration
8 | October 2016 | Hospitality BUSINESS
Links Archive HB SPT 2016 HB NOV 2016 Navigation Previous Page Next Page