Recipe for Success
3 October 2019
Considerations to ensure your kitchen is cost-effective, with or without a contractor.
Portion control, expense management and appropriate staffing are three critical elements that all clubs must consider in order to be profitable.
When it comes to kitchen profits, why do some clubs excel while others struggle to break even? There are a number of factors involved here, including the perennial question regarding in-house versus contact catering.
Food safety: New tools for food rules
12 September 2019
If you run a business that grows, makes, sells, stores or transports food, there are food safety requirements you must meet. New Zealand Food Safety, a business group of the Ministry for Primary Industries, has worked with food businesses, councils and verifiers to develop three new tools to help you understand and meet the food rules for your business.
Food for thought
1 August 2018
The appointment of a contract caterer is a very important matter for any club. The committee and management need to decide what it wants from the appointment. For example, how will the contract caterer fit in with other club activities such as function and other special events?
Future Eaters
19 April 2018
As the hospitality industry grows and businesses continue to compete for customer spend, the question for clubs is how to produce customer experiences that appeal to a modern society where emotional resonance is so highly valued.
Menu Makeover
2 November 2017
While your gaming floor offering, decor, location, layout and employees are all important factors contributing to attracting new customers and retaining regular patrons, there's one other pressing factor that should not be overlooked; your food. With tastes, trends and demographics constantly changing venues need to find ways to spruce up their menu to capture different target markets, increase profitability and improve a venue's overall appeal.
Invitation to special food safety workshop - win a free promotional video
20 October 2017
MPI warmly invites all clubs who sell food to a free workshop on 30 October to help create and test food safety resources.
MPI is developing a ‘Toolbox’ filled with resources to make it easy for food businesses to understand and meet food safety rules.
New Food Act applies to clubs
28 September 2017
Changes to the Food Act 2014 apply this year to unlicensed clubs that serve and sell food, or provide food as part of a fee. If this sounds like you, you’ll need to register under the Food Act before March 2018. If you don’t need to register, you’ll need to keep making food that’s safe and suitable.
Register for the Food Act now
7 June 2017
By now, any clubs that provide meals, and have a liquor licence, should have applied to register for the new Food Act. If you haven’t yet applied, please register before 30 June – this is the last deadline for registering, before formal action will be taken.
What food safety tools does your business need?
21 March 2017
The Ministry for Primary Industries have just released a new template food control plan – to make it easier for businesses like yours to comply with the Food Act.
Now they want to know what other tools you need. What else would help you follow your plan? This might include training materials, record keeping, videos – or anything that could make food safety easier.
Contracting out the club's catering - things to consider before you negotiate a deal with a caterer
21 March 2017
It goes without saying that there is an increasing focus on the type and quality of food offered by clubs. The decision on how to best provide the right food at the right price is clearly a very important one. What it comes down to is whether it wishes to engage an external caterer.
The Economics of Food - 4 tips for a profitable food operation
16 March 2017
Many clubs ask what is the best way to run their food operations? In-house, with all the pain of finding and keeping chefs, kitchen hands and wait staff, or contract it out and remove that headache? Well there is no right or wrong answer, just what suits you best at the time.
Front of House
16 March 2017
Food is the number one driver of patrons to clubs and a critical part of the equation is how your front of house staff handle the interaction. Does dining at your clubs have a "wow" factor or a "whoa" factor?
