The Silver Chef Seminar Series will return to Fine Food New Zealand in 2018, hosting a range of world class seminars on topics relevant to you and your business.
Discover how you can use new technologies in your hospitality business to grow and bring positive change. Helping create better margins and more time to do the things you love; creating unique spaces for people to enjoy great food and have excellent experiences!
Since opening in 2016, Nick Inkster has grown his bar, cafe and restaurant complex to be one of the city’s most popular and well-known venues, now employing more than 60 people. Hear how Nick has developed his business and handles the issues every operator faces; management systems, staff, marketing and finance. Plenty of opportunity to ask questions.
The production of gluten free options is a must in every kitchen. This session will show you how to remove the stress and how simple it can be to produce top quality gluten free dishes and components in any application for your dining guests.
The digital world, managing a brand’s reputation is much more complex, and the stakes are higher than ever. Today’s consumer has more choice than ever before, and with online platforms influencing their dining decision, creating and managing a positive online presence is key. Our panellists will be sharing their professional insights into fixing, managing and growing your online reputation, and increasing customer engagement.
We are joined in this panel discussion by Mimi Gilmour, Brydie Meinung and Becky Erwood.
The global organic market is rising significantly. BioGro, New Zealand's leading organic certifier are here to explain why, and how you can increase your export opportunities whilst adding value to your products by joining this ever growing market. Ceres Organics will be joining the conversation too.
In this fast-paced session, Chef Tony Taylor will show you practical ways to make your kitchen more efficient, productive and easy to run. If you have challenges finding skilled staff and maintaining profits, this session is not to be missed. Plenty of opportunity to ask questions.
Customers are expecting more from coffee suppliers: they want to know about the farmers and suppliers, and staff want to work for more than just a pay check. Business owners want to create an enterprise that is competitive, sustainable and profitable.
Hear from the experts at Peoples Coffee and coffee specialists from Silver Chef. Interviewed by Ken Burgin, Hospo expert from Australia.
Starting the conversation on wellness within our industry - changing mind-sets and challenging the status quo.
In the hospitality industry, we often overlook the high pressure associated with owning a business or having a career in food and hospitality. We want to start the conversation about supporting wellness in our workplaces and address the stigma associated with mental health in our industry. The Restaurant Association is committed to assisting owners to do better business and an important part of this is examining our workplaces and working lives so we can assist ourselves and our teams to deal with mental health. This panel brings together some of the key leaders in the New Zealand hospitality scene, including Marisa Bidois, Ben Bayley and Anton Leyland to openly discuss industry-specific challenges and discuss what we can do as an industry to start changing mind sets and challenge the status quo. Also on the panel will be a Jamie Ford from Foresight and Lisa Ducat from The Mental Health Foundation to offer insights into providing tools for owners, managers and the whole team to address and improve wellness in workplaces.
Your business is food yet are you throwing too much away? This seminar by Love Food Hate Waste New Zealand looks at how you can cut costs and save money by wasting less food. Food waste makes up around 30% of business waste in volume and 60% % by weight yet research from overseas suggests that up to 75% of this waste can be avoided. Using case studies from both New Zealand and overseas you will learn how to identify where savings can be made, strategies for reducing your food waste, ways to engage your staff on the journey and how becoming more sustainable adds value to your brand.
Through innovative tools co-designed with food businesses, MPI is continuously finding new ways to make it easier for NZ businesses to follow the Food Act rules – to keep the food they make safe and suitable. Hear about how MPI works alongside industry to build tools that are relevant, educational, easy-to-access and even fun, like the online ‘Where Do I Fit’ tool and Allergy Aware card game. Learn about the exciting new interactive tools set for 2018 – pushing the boundaries for business benefits through smart technology and customer focus. Come along and share your ideas about new and/or better ways to bolster business through communication tools.
Packaging touches everybody, every day. Passing through the hands of consumers fleetingly, there is little awareness of the complex decision process which ultimately determined the size, shape and material, not to mention the design decisions ensuring the packaging appeals to our tastes, our beliefs, our lifestyles and our health; and as if all those considerations weren’t enough thought will have been given to the value-add of the packaging such as convenience formats for preparation, usage, portion control, safety features, closure features, anti-tamper evidence, theft deterrent!! In our changing world the packaging industry needs to manage these functionality expectations within a socially acceptable environmental framework.
Silver Chef's CEO Damian Guivarra will speak about being one of 1,400 Certified B Corps around the whole globe and why Silver Chef is proud to join them in redefining success in business, so that one day everyone uses business as a force for good.
The food industry continues to move at a rapid pace and the latest consumer trends particularly in health and wellness, are encouraging a lot of change. Consumers have more choice than ever before and with about three million shoppers visiting our stores every week, Countdown, is constantly refining their strategic approach to continue to give their customers more choice and products that they want.
In this seminar, Nikhil Sawant, Countdown’s Merchandise Manager will give us a taste of what consumers are looking for when they shop with us every day. He will present on the hottest food trends and what he is seeing in a swiftly evolving marketplace. He will also give you an insight into what this means for your product and how to get your products onto the shelves at Countdown.
New technologies are increasing the pace of change in all sectors and food is no exception. Dr. Al Baxter from The FoodBowl will discuss trends that could have a significant effect on the New Zealand Food Industry and what is important for NZ going forward given that more than half of this country’s exports are Food and Beverage. Al will also talk about how the FoodBowl has been helping companies innovate and commercialise these innovations