Fine Food New Zealand, 24-26 June 2018, ASB Showgrounds, Auckland

NEWS - FOOD SERVICE, HOSPITALITY

NEWS >> FOOD SERVICE, HOSPITALITY

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Silver lining to skills shortage

News of skills shortages, particularly a need for 200,000 more people working within the service sectors, continues to make headlines. Now, six of New Zealand’s regions have solid data for decision making as well as some concrete actions to help solve the problem. ServiceIQ has released Regional Roadmaps and Action Plans for Northland, Bay of Plenty, Queenstown-Lakes and Otago & Southland. Christchurch City also has a roadmap and plan, as does Auckland’s tourism ... more

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Super new SuperBrown range from Sunrice

Brown rice is a source of protein and fibre, and with the addition of wholegrain red rice, SunRice have turned brown rice into SuperBrown. New SunRice SuperBrown cleverly combines red and brown wholegrain rice to create a simple and versatile addition to a Kiwi meal repertoire. The new SuperBrown wholegrain-packed powerhouse is a great addition to a balanced diet, a source of protein, fibre and a good source of magnesium and niacin. Rice is also versatile and gluten free. ... more

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Four out of five Kiwi Mums can't imagine life without coffee

Nearly a quarter drink more than four cups a day More than four in five Kiwi mums say they can’t imagine life without coffee, a Mother’s Day survey by The Coffee Club has revealed. The results also show that almost half (41%) of mums drink more coffee now than they did five years ago. Nearly a quarter (23%) drink more than four cups of coffee a day. The survey of more than 500 mums on Facebook found that the flat white is the coffee of choice (32%), with lattes (21%) and ... more

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Hell proves fast can be good - introducing The Saviour, NZ's healthiest pizza

The Saviour has a 4-star health rating, a specially designed sprouted seed base, and is packed with more fruit & veggies than you can shake a stick at This week (Friday 5 May), HELL is launching the healthiest pizza in New Zealand. The Saviour is made up of a sprouted seed, gluten-free base, which has been specially designed and created for HELL. It is topped with free range chicken breast, spinach, avocado, Portobello mushrooms, almonds, and fresh slaw. Each sprouted seed ... more

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$48 billion industry at risk: service sector ITOs urge action

An industry that employs almost one in three New Zealanders is at risk. A new report on the service industry notes that ‘without these people our health and safety, and sense of national wellbeing, would be profoundly compromised.’ It also notes that another 200,000 workers will be needed in the service sectors between now and 2020. Despite this size, and the contribution of $47.8 billion to New Zealand’s GDP, the service sector and its workforce is rarely seen as a ... more

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Scratch for Cash, Coffee and Muffins

$10,000 and thousands of free coffees and muffins are waiting for you If you’re dropping into Muffin Break for a deliciously fresh barista made coffee, making sure you’ve paired it with one of their vast choices of freshly baked muffins (we’re partial to a delicious Duffin ...) your cheeky muffin break stop could prove lucrative with a chance to win $10,000, or one of thousands of free coffees and muffins. ‘Scratch for Cash!’ launches at Muffin Break ... more

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Dairy the new cream of choice in China

For chefs across China, it’s out with the old mock cream and in with the UHT cream as Fonterra ups capacity to meet growing demand. UHT cream, one of Anchor Food Professionals top selling products, is fast becoming the cream of choice for chefs in China and other parts of the world as they look for a product that has the freshness of pure dairy, won’t over whip and holds its shape for longer. Fonterra has recently completed a new one litre UHT line at its Waitoa ... more

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New York taste for NZ Eel growing

Growing demand for New Zealand eel by U.S. consumers has helped increase exports of the fish, particularly to New York according to new figures. Statistics New Zealand export figures for the industry show sales of eel to North America grew by 115% last year. Award winning US restaurateur and executive chef for Hawaiian Airlines Chai Chaowasaree says while the freshwater fish is not yet a common menu item throughout the country, increasingly eel is found in a more diverse range of ... more

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NZ on-job training qualifications take off in UAE

A new agreement between the Knowledge and Human Development Authority (KHDA) of Dubai and ServiceIQ Industry Training Organisation (ITO) is a game-changer for the recognition of qualifications between the two countries. This means students or trainees who start their on-job or provider-led training in New Zealand or the UAE, will have a seamless path to achieving their qualification in either country. With an initial focus on the aviation industry, ServiceIQ has secured a ... more

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Muffin Break and Jamaica Blue Cafés lift the bar with national barista competition

Muffin Break and Jamaica Blue baristas nationwide have pitted their skills against their peers in the brands’ national coffee competition. Giving local baristas the chance to showcase their skills nationwide, it’s the brands’ first national barista competition in more than five years. Muffin Break and Jamaica Blue national operations manager Jon Hassall says the competition shows the brands’ commitment to quality. “We offer ongoing support to our ... more

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