The Business of Hospitality Workshops 2010
Fine Food New Zealand Show (FFNZ)
FREE HANZ Seminars at FFNZ
Katrina Gordon Trade Shows 2010
Business Opportunities for RWC 2011
The Hospitality Standards Institute (HSI) will be presenting a full day of workshops focusing on hospitality businesses, featuring industry experts with valuable information that will provide your business with new ideas and a fresh approach towards a prosperous future!
The Business of Hospitality Workshops will be at the following main centres listed below. Whether you choose to take a couple of hours or a full day from your busy schedule, it will be time well spent. Please read our brief outline of the day's programme or for more information and registration details, please click here.
7.20am to 8.40am - Business Breakfast
"Right Here, Right Now" with Guest Speaker CEO of Rugby NZ 2011, Martin Snedden or Travel & Hospitality Manager of Rugby NZ 2011, Ian Crowe
$35 per person; limited places available
Hear the latest updates on the Rugby World Cup 2011 event from CEO Rugby NZ 2011, Martin Snedden. Find out what is happening in your region and what training programmes are on offer for hospitality businesses leading up to the biggest rugby event ever to be hosted by New Zealand.
9.05am to 10.40am - WORKSHOP ONE
Managing a Successful Hospitality Business with Managing Director of Macfarlanes Assist, Craig Macfarlane
see workshop costs below
Craig Macfarlane will provide advice on how to manage a successful hospitality business with systems that work and service that sells, resulting in profitability. This instrumental advice will empower you with key components on how to own, manage and operate your cafe, restaurant or bar. Craig co-owns seven hospitality businesses from cafes, bars and restaurants and nationally acclaimed Ozone Coffee Company.
11.05am to 12.25pm - WORKSHOP TWO
Fast Marketing Makeover with CEO of Profitable Hospitality.com, Ken Burgin
see workshop costs below
Learn about new ways to attract new customers and return business - all on a low budget! Ken will speak on neighbourhood promotions, special events, online tips, Facebook and much much more. Ken has 25 years of being actively involved with restaurants and cafes, owner of Caffe Troppo and is a partner in Paganini Restaurant in Sydney. For the last 12 years Ken taken on an advisory role working with restaurants, hotels and cafes with regular visits to the U.S. and Europe keeping updated on industry trends.
1.20pm to 2.45pm - WORKSHOP THREE
High Impact and Low Cost Ways to Improve the Presentation of Your Business with Heather Thorley of Colour Options
see workshop costs below
With over 18 years experience in the specialised design of interiors and exteriors, Heather illustrates how to improve the presentation of your business, from the 'big picture' of style development to simple tips and tricks of the trade to make your business look better and have return appeal for customers and guests.
3.20pm to 4.50pm - WORKSHOP FOUR
Kitchen Cost Control with CEO of Profitable Hospitality.com Ken Burgin
see workshop costs below
A great workshop designed for chefs, managers and business owners. Ken will tell you 20 ways to cut expenses and increase efficiency with staff, purchasing, preparation, recipe costs and utilities. Controlling food and labour costs is at the heart of your business success, so make sure you attend this workshop and take note of Ken's action list that will give a healthy boost to your bottom line!
11.05am to 12.35pm - WORKSHOP FIVE (Only available in Wellington and Rotorua)
Getting the Message Across with Ginnie Denny of Marginz
see workshop costs below
Getting the Message Across: how LNL (Literacy, Numeracy & Language) skills can contribute to your business: an interactive workshop on how you can help staff with language, literacy, and numeracy skills to be more effective and efficient at work, using the food services sector (catering ) as a case study. Ginnie is an expert on adult literacy and numeracy issues for businesses and educational organisations. This workshop will give you practical advice and show you ways to make communication in your workplace more effective and accessible.
COST OF WORKSHOPS
One workshop - $55 per person
Two workshops - $110 per person
Three workshops - $165 per person
Book all four workshops - $185 per person; save $35!
DATES & LOCATIONS
| REGION |
DATE |
VENUE |
| Christchurch |
Tuesday 25 May |
AMI Stadium |
| Dunedin |
Thursday 27 May |
The Art Gallery |
| Wellington |
Tuesday 1 June |
Westpac Stadium |
| Rotorua |
Thursday 3 June |
Energy Events Centre |
| Auckland* |
Monday 14 June |
Fine Food New Zealand, ASB Showgrounds |
* Auckland workshop attendees will have free entry to the Fine Food New Zealand Show.
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The Fine Food New Zealand Show (FFNZ) will bring over 150 exhibitors both international and national to the ASB Auckland Showgrounds, showcasing the latest food service and hospitality products all under one roof. HANZ are strongly supporting this event and encourage members especially in the nearby regions to register to discover exciting products and services to give your business the cutting edge and to network amongst like-minded industry businesses - all under one roof!
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Coinciding with FFNZ, HANZ will be hosting FREE seminars Tuesday 15 June in the afternoon for FFNZ participants to attend – no bookings required!
We are pleased to confirm the following guest speakers who have prepared useful and insightful presentations that will add value to your business now, and in the future. There will be plenty of room for all hospitality business owners and operators to attend, plus a team of HANZ staff members will be present to assist or answer any queries.
SEMINAR 1: Seven Steps to Maximising Your Business Including the Web
Presenter: Mark Gregory of Menumania
Time: 1.00pm to 2.15pm
Discover the seven marketing essentials on how to get noticed. Attract new customers and return business, all on a low budget. Proven promotions, special events, online tips, online reservations, Facebook, Optimize your web site and much more. Mark will be joined by a panel of experience hospitality icons including Simon Wooley of Antipodes.
About Mark Gregory
With Mark Gregory, former New Zealand and British ‘Chef of the Year’. Mark is a highly acclaimed restaurateur and chef. He achieved the coveted French culinary status of Meilleur Ouvrier (master craftsman) in 1998. He spent nine years as Executive Chef at the luxury London hotel One Aldwych, one of the most awarded hotels in the English capital.
Having opened many award winning hospitality businesses, from restaurants, cafes, hotels and resorts - In 1997 Mark opened the Its’u restaurant in London, which won Best New Asian Restaurant of the Year, overhauled the food performance of Brocket Hall in Hertfordshire which went on to win several Best Country House Hotel awards, and worked on the opening of two other luxury properties, the Chelsea and the Metropolitan Hotels. Now back home in New Zealand, Marks latest opening was Auckland's latest five star The Westin, Mark is currently working with many online web sites including Tourism New Zealand, Finda, Yahoo!Xtra, MSN and MenuMania. He manages His Le Chef brand throughout the world and is a trustee of DineAid, the charity for the NZ restaurant industry.
SEMINAR 2: Bugger, It’s OK – The Case for Advertising Self-Regulation
What you need to know when marketing your business during Rugby World Cup 2011
Presenter: Hilary Souter of Advertising Standards Authority NZ Inc (ASA)
Time slot: 2.30pm to 3.45pm
Come and hear the Executive Director of the ASA explain the codes and complaints system, highlight some relevant decisions and discuss the challenges for promotion around the Rugby World Cup.
About Hilary Souter
Hilary has spent over fifteen years working in the media industry on a range of issues including advertising standards and compliance with codes and legislation.
Prior to this Hilary spent worked in the Office of the Clerk in Parliament working with Parliamentary select committees and the House of Representatives on procedural and administrative issues.
As Executive Director of the Advertising Standards Authority, Hilary is responsible for the maintenance of the codes of practice and running the consumer and business complaints services provided by the Complaints Boards.
SEMINAR 3: How to Increase Your Gross Profit and Average Check Through Your Menu
Presenter: Gavin Lovett of Menu du Jour
Timeslot: 4.00pm to 5.00pm
Some things are only learnt through testing and measuring. In two hours you’ll learn what we've spent eight years learning. Learn the easiest way to cost and price a menu. Why chefs hate recipe costing and what to do about it. Special diets and how these fit with today’s menus. The biggest mistakes made when changing a menu. Basic nutrition and what this means for a chef in today’s market. And what we were never taught at school about menu design.
Gavin Lovett is a trained chef, now Director of Menu Du Jour and MenuCoster (previously MyRecipes) - two companies focused on achieving better profitability in an industry with tight margins and fierce competition. Whether you’re a seasoned restaurateur or a Head chef, this is the one seminar your competition does not want you to attend!
About Gavin Lovett
An entrepreneur with a passion for great menus, Gavin is the founder of Menu Du Jour and the driving force behind the business.
After graduating from Manukau Institute of Technology with a Trade Certificate in Professional Cookery Gavin gained experience working in large hotels including Auckland’s Sheraton before making tracks to the hotels of Europe. Making a change as he was travelling around Europe, Gavin started working for diverse operations from small cafes and restaurants to airline kitchens and caterers. It was at this time when he identified a need for a specialist consultancy company to assist operations of all sizes in developing profitable, nutritional menus to be remembered by diners.
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