Service Foods

Fruit-forward desserts earn their place on any menu. The natural acidity cuts through sweetness, the varied textures keep every mouthful interesting, and the visual appeal does half the selling for you. But seasonality, yield loss, and prep time are all working against you when building these dishes around fresh fruit.

Your pantry can do the heavy lifting. Here are some options to work with fruits across your dessert repertoire.

- Tinned fruits have reliable flavour, consistent cut sizes, and no prep waste. The syrup or juice reduces into a quick sauce or soaking liquid, so nothing goes to waste.

- Dried fruits have intense sweetness and a chewy bite that fresh fruit can't replicate. To rehydrate, steep in warm liquid or bring to a brief simmer, then cool. You get a plumper texture and the chance to layer in extra flavour at the same time.

- Frozen fruit is ideal for bake-free desserts like panna cottas, cheesecakes, semifreddos, and parfaits and suits a busy service schedule. Thaw overnight in the refrigerator, or use semi-frozen for coulis and purées where a little residual chill works in your favour.

If you’re interested in ordering any of the products shown, you can do so here: https://www.servicefoodsonline.kiwi/home

🍴 More stories that make up Issue 5 of Mise...

Healthy Hospo share their thoughts on communication as a cornerstone of hospitality, while RMHC offers insight into their work on keeping families close. These are stories that provide valuable perspectives on connection, people, and community.

We also caught up with our very own Seafood Channel Manager, Jamie Carroll, for a day in the life piece exploring the logistics, relationships, and instinct behind New Zealand's seafood supply chain.

You can read each of their stories in Mise 5 here: https://online.fliphtml5.com/egslf/miseissue5/ =3

The latest issue of Mise is here, which means exciting features (and this time, a case study!) to share with you all.

In this issue, Tash McGill explores provenance, transparency, and the stories shaping hospitality, while Lauren Sheridan dives into food, trust, and the power of openness. We also take a closer look at KiwiRail and the challenge of designing menus for a moving audience.

Read each feature in full here: https://online.fliphtml5.com/egslf/miseissue5/?1780433614 =3

Step behind the pass with two chefs from two kitchens and one shared focus on clarity, care, and culture.

Helen Turnbull – Shaping the culture she wants to work in
Ricky Littleton – Leading with clarity amidst the chaos

Read their full stories in Mise Magazine here: https://online.fliphtml5.com/egslf/miseissue5

(Helen's interview starts on page 18, and Ricky's starts on page 40.)

Baked goods are one of the most versatile revenue drivers in foodservice.

A well-executed pastry programme can anchor your breakfast trade, elevate your café counter, and add genuine margin to your savoury menu. When producing at scale, every batch needs to perform consistently, and that starts with getting your staples right.

We've chosen a range of products for their quality and value, so you can keep food costs in check without compromising on what goes on the plate.

Check out our featured products here (you’ll need to sign into your account to view the link):
https://www.servicefoodsonline.kiwi/search?q=june_letsgetbaking

This issue of Mise explores the people, processes, and stories behind the plate. From open kitchens and team culture to provenance and supply chains, transparency becomes the common thread connecting producers, kitchens, and guests.

📖 Take a moment to explore some of the incredible stories shaping our industry here:
https://online.fliphtml5.com/egslf/miseissue5

In a professional kitchen, menus can't always wait for the season to change. Individually Quick Frozen (IQF) technology captures produce at its peak, locking in colour, texture, and nutrients, so your kitchen never misses a beat, regardless of the weather.

* Best quality - frozen at harvest, not after days in transit.
* No waste - portion exactly what you need, straight from the freezer.
* Reduced contamination risk - rapid freezing deactivates spoilage enzymes.
* Year-round consistency - no substitutions, no menu compromises, no matter the season.

Farm Fresh gives you quality produce at prices that keep food costs in check, so you can stay creative with your menu without worrying about what's in season or what's in budget.

Check out our range: https://www.servicefoodsonline.kiwi/brands/6d11f2c0-0390-469c-ae7c-95e697286335?brandName=FARM+FRESH

We’re excited to share that the fifth issue of Mise Magazine is now available to read online!

Centered on the theme of transparency, this issue features interviews, in-depth features, and partner stories exploring how trust, communication, and openness shape New Zealand’s hospitality ecosystem.

As always, our aim with Mise is to create a pause from the pace of day-to-day hospitality - spotlighting the stories behind our industry and offering a space to slow down and reconnect.

You can read the digital version here: https://online.fliphtml5.com/egslf/miseissue5

Cold weather shifts what people crave. Smart operators know winter is the time to lean into comfort: hearty, warming dishes that drive repeat visits and keep average spend up.

Here's how to make the most of the season.

Soups that sell — Consistent, scalable, and high-margin. For tomato-based soups and sauces, tinned tomatoes beat out-of-season fresh every time — better colour, better flavour, better consistency, at a lower cost.

Chowder: A Kiwi winter staple — A high perceived value dish that punches well above its food cost. Basa holds up beautifully in a creamy broth, while prawns add the premium touch that justifies a strong menu price.

Spice it right — Depth of flavour is what separates a forgettable bowl from one people come back for. A well-stocked spice shelf gives your kitchen the flexibility to move between cuisines and keep the menu fresh all winter.

Check out Service Foods’ brands: https://www.servicefoodsonline.kiwi/brands