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Speaker 1: Now, it is no secret that the busy seasons for

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Speaker 1: restaurants obviously are spring and summer, when we're feeling good

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Speaker 1: and we want to sit outside and have a cocktail

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Speaker 1: and something delicious to eat. So as we're right in

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Speaker 1: the thick of it, I thought maybe it would be

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Speaker 1: a good time to check and see how the industry

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Speaker 1: is faring. For Q two, a survey I found restaurant

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Speaker 1: revenue on average was down six percent, but improved markedly

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Speaker 1: to only down about one percent for Q three as

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Speaker 1: the weather started warming up. Now, recruitment was probably the

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Speaker 1: biggest issue, and chef Josh Emmett even put out a

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Speaker 1: plea for chefs overseas to come home and he would

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Speaker 1: pay their airfare or at least help them with it.

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Speaker 1: And he's with us now, Josh, good morning.

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Speaker 2: Good morning. How are you.

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Speaker 1: I'm very well, thanks mate. Listen before we get into that.

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Speaker 1: I'm always fascinated by what people like you eat. What

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Speaker 1: have you had for breakfast?

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Speaker 2: Two coffees? I tend not to have. I have eggs generally.

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Speaker 2: I mean we're a family. We love the eggs, especially

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Speaker 2: my son Louis. He makes the best scrambled eggs. So

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Speaker 2: I tend to eat eggs, but I do. I'm really bad.

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Speaker 2: I actually skip back every now and then.

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Speaker 1: Oh is that a good thing, because that's generally accepted

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Speaker 1: as not being a smart way to start the day,

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Speaker 1: is it.

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Speaker 2: I'm not sure. I think you need to put something

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Speaker 2: in your stomach, especially if you're going to have coffees.

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Speaker 2: I don't think it's I don't think that's a great practice.

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Speaker 2: But you know, but a protein in the morning's always good.

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Speaker 2: Salmon or a checking or something like that. And vegetables.

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Speaker 2: Get some vegetables in you.

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Speaker 1: You go vegetables in the morning.

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Speaker 2: Do you I sometimes do. Yeah, and simple vegetables, broccoli

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Speaker 2: or something like that.

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Speaker 1: How on earth are you eating a broccoli in the morning?

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Speaker 1: What are you doing to it?

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Speaker 2: Just frying it, you know, cooking it, making it in

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Speaker 2: an olmelet or something that.

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Speaker 1: Are you chopping it up and chucking it in the

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Speaker 1: pan with a bit.

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Speaker 2: Of o wheel totally. Helen makes this incredible mince as well.

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Speaker 2: She makes like a Mexican mince and we have that

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Speaker 2: on toast like beef mints with spices in it, and

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Speaker 2: then a Friday egg on top of the floor.

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Speaker 1: Yes, okay, I've got to thank you. That was basically

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Speaker 1: entirely selfish of me. I was like, how can I

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Speaker 1: change up my breakfast menu? I know, let's ask Josh.

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Speaker 1: So thanks for that, Josh, I appreciate. I'm going to

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Speaker 1: try the mens and I'm going to try the Brocoli. Now, listen,

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Speaker 1: how did it go with putting out the shout out

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Speaker 1: to the chef services? Did any of them take you

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Speaker 1: up on it?

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Speaker 2: Well? Yeah, I think largely the recruitment thing has sorted

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Speaker 2: itself out. You know, I think there's there's definitely more

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Speaker 2: staff in the country. I've got a couple of English

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Speaker 2: Kiwi born chefs that have been in the UK have

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Speaker 2: recently come back and reached out to me, which is superb.

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Speaker 2: So I've got one of those working in my businesses

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Speaker 2: right now. And yeah, I think the immigration thing is

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Speaker 2: really tough. We all know that. You know, it's a

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Speaker 2: slow process, it's a costly process. It's a bit disorganized

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Speaker 2: at the moment. So I have been working really closely

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Speaker 2: with Restaurant Association and I and ZED to try and

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Speaker 2: get through some of those hurdles. But we are to

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Speaker 2: say we're frustrated by that process. As the understatement of

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Speaker 2: the century.

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Speaker 1: I would say, what is frustrating you.

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Speaker 2: Cost, the time taken with the process. You know, it

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Speaker 2: can take up to twelve weeks. We don't have twelve weeks,

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Speaker 2: you know, and that's even for simple variations. You know,

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Speaker 2: you have to be in a credits employer, which is fine,

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Speaker 2: but that should give you a pathway to a simpler process.

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Speaker 2: And it doesn't seem to want to understand that they're

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Speaker 2: underresourced as well. I mean it's not like they're immune

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Speaker 2: to being underresourced either. So yeah, but the cost is

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Speaker 2: ridiculous and time consuming. We we just can't have it.

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Speaker 2: And in you we're going to remind ourselves that New

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Speaker 2: Zealand's at island nation and every young person who you know,

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Speaker 2: finishes school pretty much wants to leave. And I can't

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Speaker 2: blame them. That's what you do. You go out and

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Speaker 2: travel the world and then potentially come back some point.

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Speaker 1: Yeah, I mean, so it does feel like the solution

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Speaker 1: is basically to try to get our own guys back.

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Speaker 1: Given then you don't have to go through all that

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Speaker 1: paperwork and stuff, But how do we make this place

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Speaker 1: actually desirable for them?

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Speaker 2: Well? In New Zealand is a fantastic place to live,

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Speaker 2: especially for transient stuff. I think the answer is we

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Speaker 2: do need to allow more transient staff into the country

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Speaker 2: that can come down here and work and enjoy themselves

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Speaker 2: and pentually build a life here.

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Speaker 1: What about getting our own kids back? How do we

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Speaker 1: get them back? How do we make this place the

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Speaker 1: kind of place that they want to live in.

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Speaker 2: I don't know that. I don't know that's the solution.

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Speaker 2: I mean, I had no I didn't want to come

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Speaker 2: back home, you know. I never wanted to come back home.

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Speaker 2: I just sort of ended up here and I'm very

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Speaker 2: happy here. You know. I had two kids here. You know,

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Speaker 2: it's an amazing place to raise the kids. But I

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Speaker 2: never thought I was going to come home.

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Speaker 1: Why didn't you want to come home?

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Speaker 2: I just loved I loved living overseas. I I was

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Speaker 2: having just a spectacular time in New York. I'd lived

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Speaker 2: in London for twelve years. I was living in for

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Speaker 2: New York between New York and LA for four years,

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Speaker 2: you know, and one day I might head back out there.

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Speaker 2: But I don't know. It was just too much fun,

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Speaker 2: you know, Is that?

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Speaker 1: I mean, do we do We maybe just need to

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Speaker 1: be realistic about it that if you're a young person

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Speaker 1: and you want to go out and you want to

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Speaker 1: experience partying and high life and stuff like that. We

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Speaker 1: just can't compete with the New York's and the London's

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Speaker 1: and the paris Is of the world.

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Speaker 2: Well we probably realistically, we probably can't. Know. You know,

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Speaker 2: there's just how much energy and creativity, and you know,

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Speaker 2: as kiwis, I think we need access to that. You know.

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Speaker 2: One of our sort of basic rules of Helen and

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Speaker 2: I coming back and living in New Zealand was that

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Speaker 2: we will come and live in New Zealand, will enjoy it,

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Speaker 2: but we have to leave, you know, three or four

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Speaker 2: times a year. And when you can't leave three or

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Speaker 2: four times a year to go out and be inspired

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Speaker 2: and see things you do, I feel a bit stagnant,

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Speaker 2: you know.

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Speaker 1: Yeah with us is celebrity chef josh Im Now, josh

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Speaker 1: how me? How's business going? Is it starting to pick up?

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Speaker 2: Its? Christmas definitely started late, but it has picked up,

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Speaker 2: and we're training pretty well. We've had a really good

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Speaker 2: you know what we call summer season, holday season, Christmas season,

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Speaker 2: so you know, the last six weeks have been really

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Speaker 2: really solid. We actually had a reasonably good August. We

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Speaker 2: had a really positive August, but September and October we're

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Speaker 2: definitely down, you know. And we've got two businesses, Guilt

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Speaker 2: and Onslow, which are both in the city, you know,

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Speaker 2: right in the heart of the city Shortland Street, just

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Speaker 2: off Shorten Street, so you know you do feel it.

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Speaker 2: And the oyster in which we've got on way Heki Island.

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Speaker 2: You know, that's had a long hard winter, you know,

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Speaker 2: especially with a bit of a lacquer tourists. But you know,

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Speaker 2: we spent the time renovating that business and investing some

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Speaker 2: money in it and starts looking spectacular for summer. So

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Speaker 2: we're hoping for one of those lovely bump of summers

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Speaker 2: with no cyclones.

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Speaker 1: Jeez, I hope. So for your sake, I've got a

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Speaker 1: text here from Mary Saint Josh as fab Guilt is gorgeous.

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Speaker 1: Now when you put Guilt in Central Auckland, right down there,

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Speaker 1: it's at the bottom of Shortland Street, isn't it on

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Speaker 1: the corner of O'Connell.

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Speaker 2: Isn't it in Chant three? Yes, well not in Chance

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Speaker 2: but on the corner of Chancery Street.

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Speaker 1: Yeah, so am I doing the right thing? Because everybody

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Speaker 1: talks about how that part of the world is a

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Speaker 1: little bit dead.

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Speaker 2: No, we love to see it a central city. We

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Speaker 2: opened Onslow there, just up the top of the hill

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Speaker 2: and Princess Street four and a half years ago, and

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Speaker 2: you know, we just talked about it. While I love

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Speaker 2: you know, New York and London and that sort of thing,

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Speaker 2: I love the vibeance here of the city, and you know,

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Speaker 2: we'll go into those areas and make our own fun

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Speaker 2: and there's plenty of people there that are still enjoying it.

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Speaker 2: So yeah, we're really we're really confident about it.

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Speaker 1: I mean, I feel like probably you're in the right

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Speaker 1: part of the hospitality sector, right because your restaurants are

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Speaker 1: going to appeal to people who still have some disposable

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Speaker 1: cash despite how hard things are.

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Speaker 2: Would that be about right, Yeah, totally, it's definitely. You know,

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Speaker 2: we're at the higher end, and when people have got

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Speaker 2: less to spend, they spend less in every aspect of

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Speaker 2: their life. You know, even the daily coffee becomes a

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Speaker 2: bit of a luxury sometime times, you know, when it's

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Speaker 2: when it's six dollars to spend. But no, we you know,

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Speaker 2: we've still got regulars that come, you know, four or

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Speaker 2: five six times a week, let alone twice twice a month,

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Speaker 2: or yeah, one hundred percent. Do you think we have kitchens, Shosh,

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Speaker 2: some of them I don't think cook No, you know,

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Speaker 2: they and they and they. Some days they eat really

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Speaker 2: simply and fast, you know, in and out twenty minutes,

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Speaker 2: state prits, and other days are there for four or

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Speaker 2: five hours, meetings, lunches, you know that sort of thing,

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Speaker 2: you know, and and and so there is there's definitely

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Speaker 2: a segment of the population that isn't overly affected. But

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Speaker 2: you know, you can see that the the general there's

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Speaker 2: a there's a there's a large part of the population

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Speaker 2: that doesn't have the disposable income. And we know that.

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Speaker 2: I mean, it's been it's been four years. We opened

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Speaker 2: our restaurants at the start of COVID. You know, all

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Speaker 2: of our restaurants have been through. These three restaurants have

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Speaker 2: been through COVID and survived. You know that we should

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Speaker 2: we should be happy at least with that.

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Speaker 1: If you can survive that and then this, you'd be

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Speaker 1: absolutely fine. Now tell me, are you actually mates with

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Speaker 1: Gwyneth Paltrow? Now we've lost Josh. He's just dropped off.

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Speaker 1: He's either maybe he has actually mates with Gwyneth Paltrow decided,

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Speaker 1: I can't answer that question.

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Speaker 2: Yeah, it'ssitive, two sensitive.

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Speaker 1: Two sensitive. Yeah, it's one of those things like it's

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Speaker 1: fight club. You don't talk about it. What happened with

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Speaker 1: Gwyneth Paltrow s f yi is Gwyneth Paltrow has a

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Speaker 1: crush on Josh Emmett. Now I can understand that because

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Speaker 1: I don't know if you know what Josh Emmett looks like,

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Speaker 1: but he's a crushable kind of person. He's a good

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Speaker 1: looking man. He looks like he eats a broccoli for

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Speaker 1: breakfast and maintains his figure anyway. So she had a

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Speaker 1: crush on him. She put it on the Instagram. She said,

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Speaker 1: I've got a crush on the sky. He comes around

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Speaker 1: to the US. Well, he's on holiday in the US

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Speaker 1: with his family, goes round to Gwyneth Paltrow's house to

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Speaker 1: cook up a feast, didn't you Josh twice?

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Speaker 2: That was the start of the year. That was back

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Speaker 2: in April. It was it was the best, you know,

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Speaker 2: we were on a bit of a holiday then it

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Speaker 2: was the start of the year. We were a bit

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Speaker 2: exhausted after a long summer of work and yeah, so

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Speaker 2: Gwennos incredible?

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Speaker 1: Are you guys mates?

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Speaker 2: Now?

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Speaker 1: Would you say, are you guys on each other's Christmas

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Speaker 1: card list?

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Speaker 2: Pretty much? I would say, you know, I have regular

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Speaker 2: contact with her. She's we love everything she does and

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Speaker 2: she's a lot of fun.

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Speaker 1: Now, Josh, speaking of Christmas cards and stuff like that,

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Speaker 1: what are you doing for Christmas? You got any ideas

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Speaker 1: for us? Because I'm in it. I'm all out of ideas. Cooking, Yeah,

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Speaker 1: I have to.

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Speaker 2: Well, Mum's cooking for me this year, which I'm relieved

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Speaker 2: about actually, But I love, you know, Christmas hand we

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Speaker 2: all do that. I love roast I love roast duck,

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Speaker 2: you know on Christmas Day? Yeah, yeah, yeah, Subber.

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Speaker 1: Like, don't you want to because I'm feeling like I'm

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Speaker 1: feeling like you want to get out of the oven.

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Speaker 1: The oven is hot, right, it makes the whole house hot.

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Speaker 1: Don't you want to just chuck stuff on the barbie?

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Speaker 2: That's the key we thing to Helen's English. So we do.

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Speaker 2: We have to have roast potatoes. We we sort of

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Speaker 2: stop at Yorkshire puddings, but we we have a real

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Speaker 2: mix mixture of a North and South sort of Christmas.

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Speaker 2: But yeah, I suppose the kei wei thing is the barbecue, right,

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Speaker 2: But I'm just so out of that, out of that

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Speaker 2: segment and have been for a while.

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Speaker 1: Do you know what I reckon? I reckon if you

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Speaker 1: just chuck pomegranite seeds on a salad, it makes it

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Speaker 1: look Christmasy and then you're you could do whatever after that.

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Speaker 2: It sort of does, It sort of does, but you see,

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Speaker 2: you're in the mindset of trying to make it look Christmasy,

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Speaker 2: and I'm in the mindset of I just want to

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Speaker 2: eat good well, you know, not that I want to

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Speaker 2: eat good food, but I'm like, oh, eat roast duck,

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Speaker 2: you know, and you know, braized cabbage and turkey, and

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Speaker 2: it is heavy stuff. My favorite part of Christmas Day

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Speaker 2: is dessert, you know, three or four dessert, padlov trifle.

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Speaker 2: You know. Mum makes an amazing Christmas cake and amazing

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Speaker 2: Christmas pudding. So it's sort of a grazing feast of sugar.

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Speaker 1: Sounds pretty traditional. Hey, Josh, listen, Merry Christmas. Thanks very

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Speaker 1: much for talking us through how things are going. And

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Speaker 1: I hope everything goes very well this summer, especially for

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Speaker 1: the oyster and over at why Haircare. That's Josh Emtt,

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Speaker 1: celebrity chef. My mom makes a great Christmas cake. She

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Speaker 1: turned up with it the other day full of brandy.

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Speaker 1: She's because she's from South Africa. You know, like in

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Speaker 1: South Africa, they love a brandy and coke. I just

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Speaker 1: put brandy and coke and everything. So my mom was

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Speaker 1: like brandy all over the Christmas cake. Anyway, So what

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Speaker 1: I did was, I said to myself, I'm pregnant, but

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Speaker 1: if it's in the food, I don't know that it's there,

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Speaker 1: and so I get a free pass on it. So

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Speaker 1: I just gobble down that cake and SIS signs right,

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Speaker 1: because one of them goes into your blood and the

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Speaker 1: other one just goes into your tummy. If it's in

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Speaker 1: the food, it works like that. For more from the

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Speaker 1: Mic Asking Breakfast, listen live to news talks.

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Speaker 2: It'd be from six am weekdays, or follow the podcast

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Speaker 2: on iHeartRadio