Full Show Podcast: 29 August 2025

Episode Transcript
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Speaker 1 (00:09):
You're listening to a podcast from News Talk zed B.
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Speaker 2 (00:16):
Hello, Great New Zealands, and welcome to Matt and Tyler
Full Show Podcast number one nine four for Friday, the
twenty ninth of August, in the Year of Our Lord,
twenty twenty five. So really really really interesting chat from
cafe owners and how they run their business. And I
think after you listen to this, you won't complain about
how much you're paying for food or drinks at our

(00:38):
hospitality outlets, hospitality outlets across the country because it's tough
out there, ladies and.

Speaker 3 (00:44):
Gentlemen, certainly is. Yeah, some great stories there and some
great chats about old calorie counting and just a.

Speaker 2 (00:51):
Warning we'll probably tease talking about autonomous driving coming to
New zealand completely autonomous driving from Tesla coming. We didn't
get around to that. We couldn't get we couldn't get
the Ministry Transport across the line to talk about it.

Speaker 3 (01:04):
Major next week.

Speaker 2 (01:05):
Yeah, he said, he said, I'll come on at four.
We're like, we're off here at four, we're done by
for mate. You know that it's no good to me,
so maybe we'll get them on Monday to talk about that,
because it's interesting. I'm interested in the idea of driver list.
Taxis coming to New Zealand.

Speaker 3 (01:17):
So download, subscribe, give us a review.

Speaker 2 (01:20):
And give a taste kivy. All right, then you've seen basill,
let you go.

Speaker 1 (01:23):
We like the big stories, the league issues, the big
trends and everything in between. Matt Heath and Taylor Adams
Afternoons News Talk said.

Speaker 3 (01:33):
The very good afternoon to you. It is Friday. How good.
Great to have your company as always. Hope you're having
a great day ghetto.

Speaker 2 (01:40):
Matt, Yeah, thanks for tuning in your great New Zealanders.
We've got three hours of fantastic talkback for you. I
assume chatting by previous shows have been pretty good. This week,
I've had a great time. We rate it now just
to go back in time and look here we look
til here we go. You know, the New Zealand a week.
We have it every Friday. We are just up to
three o'clock. We we do New Zealand and I've got

(02:02):
to be I've got to be in contention for the
New Zealand Week. After a fantastic victory today in a
Deafitil Day ping pong tournament against you, Tyler, and look
text donate to three four nine three to make an
instant three dollars donation to the Cancer Society and check
out the ANZA donation station live stream on iHeartRadio. But look,

(02:26):
we just we were asked to play a ping pong
tournament full defitl day, and you came in all cocky.
I'm saying, I've got brothers. I played a lot of
ping pong. You're in trouble, Matt.

Speaker 3 (02:39):
I got in there early. I eyed you up. When
you came in, you weren't looking that confident. To be honest,
I've got this, I've got this is going to be
an absolute downtrail.

Speaker 2 (02:46):
Yep. But look, Tyler, what happened.

Speaker 3 (02:50):
I lost. I lost by a couple of points. So
that thing is made a little bit easier that we
did it for the good of of Deafitil Day. Yeah,
so I'm holding onto that with their life. But yeah, mate,
I mean, look, the confidence got to me.

Speaker 2 (03:05):
I think this was an example and I said it
at the time of the better player losing. Yeah, because
because you're you're you've put some good english on your
on your ball.

Speaker 3 (03:15):
There was a lot of backsment on those.

Speaker 2 (03:17):
It was moving all around the place. Yep.

Speaker 3 (03:19):
But I just stood back. I limbed up, but my.

Speaker 2 (03:22):
Lack of skills. I just stuck to meet in two
vege table tennis and I got it done. I didn't
play outside of the v.

Speaker 3 (03:28):
Yeah, you went consistency and I tried a little bit
of flair and backfired on me.

Speaker 2 (03:32):
I didn't take a slash of anything outside off stump.

Speaker 4 (03:35):
Yeah.

Speaker 3 (03:35):
So two winners out of that. One is Deafi all
Day and please donate to three for nine three instant
three buck donation. And the other winner is Matt and
he's never gonna let me forget it. I'm going to
get beat down there and have another round, I think, mate.
Right on to today's I've.

Speaker 2 (03:50):
Got Andrew Young, CEO of the Kansas Society Auckland and
Northland Division, in the show at one.

Speaker 5 (03:57):
Yep.

Speaker 3 (03:57):
Looking forward to having him in for a bit of
a chett. He's a good man. Right on to today's
show after three o'clock. So this is something happening to
you as we speak. Matt's calorie counting.

Speaker 2 (04:08):
Yes, So this morning I was making my breakfast and
my lovely partner came at me with a calorie counter,
and she pointed out that the avocado that I'm putting
on my toast is putting my calories to the ruth.
I'm currently trying to lose weight for a marathon, right, yes, so,
because my logic is, you know, any kg that I

(04:31):
have to carry for forty two k's is going to
be a kg that I don't want to be carrying
around the thirty k mark.

Speaker 3 (04:37):
It's good logic probably around the team came mark.

Speaker 2 (04:39):
So if I can drop five CAGs of butter, which
is you know, five kgs of cheese essentially, so if
you're ten kg's overweight, you mentioned running a marathon holding
those I'm trying to lose weight. So she's coming at
me with a calorie counter. So, and then I've noticed
that it's becoming back hard. It's coming back hard, and
my social media feeds everywhere a lock now people have

(05:00):
going back to the calorie counting. So it does it work?
You know? Do you have you tried it? Does it work?
Can you keep going long term? Is it a good
way to lose weight?

Speaker 4 (05:07):
Yep?

Speaker 3 (05:08):
To be a great chat that is, she's like.

Speaker 2 (05:10):
How much olive oil are you using? Because I'm just like, oh,
you put olive oil into to thry up my salmon
steak that I haven't breakfast in the morning to stick
the house out.

Speaker 3 (05:18):
There's a lot of calories and olive oil. To be honest,
you know, I didn't realize there was that many an
avo if you're giving up the butter. But avo's still
a problem. What is a calorie counter, by the way,
is it's some little clicker that she just comes around
and goes click click click.

Speaker 2 (05:29):
Really, hey, the sex is Ryan Bridge played netball last night,
far more impressive.

Speaker 3 (05:33):
He is a tall man.

Speaker 2 (05:34):
I doubt Ryan Bridges netball was anywhere as impressive as
Tyler and I as game of ping pong.

Speaker 3 (05:39):
Yeah, you can watch the video online. Did they video
Ryan Bridge? Probably not, because you know it wasn't good enough.

Speaker 2 (05:44):
Yeah, no, no competition.

Speaker 3 (05:46):
I could always see Ryan Bridges a bit of a netballer. Actually,
he's got the height and a rich advantage. Yeah, but
gangly though. Right on to two o'clock. So Tesla's self
driving technology is on its way to here, New Zealand
and Australia. The company says it's full driving system will
be rolled out soon and While the company has not
confirmed in exact dates, they will be the first market

(06:07):
in the world to receive the right hand drive version.
This is reported in Australia. I mean this is big
news solf driving technology.

Speaker 2 (06:14):
Yeah. Absolutely, And whilst this isn't the kind of technology
that's ended up with the driverless taxis that you see
in a bunch of states in the United States. But
it's the next step, isn't it. So if we've got
driverless cars, it's cruising round. It's pretty soon between when
it's absolute no automatic driving cars. Yes, it's not much

(06:36):
of a big step before you actually have driverless cars
like they have an Arizona, California, Georgia, Florida, Texas, Nevada, Massachusetts, Michigan, Yeah, Washington.
They're all coming to those last four in the next month.

Speaker 3 (06:49):
Or so, which is exciting.

Speaker 2 (06:50):
So how do you feel about that the roads being
full up with driverless cars?

Speaker 3 (06:55):
Will it make us better drivers? Or is there inherent
danger in that.

Speaker 2 (06:57):
I've never been in one, but every friend of mine
that goes overseas now goes to California sends me a
picture and it looks cool.

Speaker 3 (07:04):
It looks very cool.

Speaker 2 (07:05):
But what does that mean? For our economy if we
just take drivers out of the whole situation, a lot
of people in their money their way.

Speaker 3 (07:10):
Yeah, that's going to be a great chat after two o'clock.
But right now, let's have a chat about the hospow business. So,
as we know, there's been a lot of very popular
hospitality businesses that have had to close their doors. Pacifica
in Napier, the Wellington Brewery, Fortune Favors, which was very popular,
Ponts andbes Kol and a raft of others. So RNGZ
crunched the numbers and there have been two hundred and

(07:32):
ninety seven hospow businesses liquidated in the past twelve months.
To put that into context, that was a twenty percent
increase on the number who liquidated last year. Very very concerning.

Speaker 2 (07:43):
Yeah, because we need cafes.

Speaker 3 (07:45):
We absolutely need cafes.

Speaker 2 (07:47):
They are you know, they may as I said to
you before, Taylor, they you know, any if you're moving
into a new area, you know one of the first
things that you look at is what cafes, bars, restaurants
and you know, shops and community there is there Definitely
like a suburb without a cafe is is not as
good as a subay with a suburb with a cafe.

Speaker 3 (08:07):
Yep, we have to move to Mount Albert and already
eyed up taco laco?

Speaker 6 (08:11):
Ah?

Speaker 3 (08:11):
Yeah, is there how you say it? Taco laco? But yes,
ken to hear from you. If you're in the hospital game,
O eight hundred eighty ten eighty, what are the challenges
you've faced and what do we all need to do
to try and support hospitality because, as you're saying, man,
we need them. They are the spice of life in
our communities and we all love our local favorites. And

(08:31):
if they start closing, particularly the popular ones that have
traditionally done a great trade, but they still cannot keep going,
what is the answer here? We can't lose them.

Speaker 2 (08:41):
Yeah, and what are the levers that put them out
of business? You know, if you've gone into the cafe business,
what were the most challenging expenses that risky business? And
if you've been into you tried to open a cafe
and you went out of business, what caused it? And
is there something can we do? I mean, the first
six that's come through is remove XOS tax on alcohol,

(09:02):
you know, I mean I'm not slamming a lot of drinks,
am my cafe for breakfast, but.

Speaker 3 (09:06):
Still certainly help. Yeah, I eight hundred eight ten eighty.
Love to hear from you if you're in the hospitality
industry or you have been in it. Love to hear
what challenges you faced and what needs to happen. Nine
two nine two is the text number. It is fourteen
past one.

Speaker 1 (09:20):
The big stories, the big issues, the big trends and
everything in between.

Speaker 5 (09:25):
Matt Heath and Tyler Adams afternoons used talk ZEDB.

Speaker 3 (09:29):
News Talk ZB. We're talking about the hospitality industry. We
all know there's been a raft of closures across the
board up and down the country over the past couple
of years, a big increase this year, twenty percent higher
than those businesses liquidated last year. So what do we
all need to do to support our local cafes and bars.

Speaker 2 (09:45):
This Texas says cafes charged too much, that's why they
go out of business. You can't tell me it costs
five point fifty to make a coffee. You can make
anything a cafe makes at home for record at costs
in a cafe. They are obviously creaming it from the
till if they go out of business. Now, that's not
an economist, I expect. I'm presuming this text is from
someone that's never been in business and knows.

Speaker 3 (10:06):
I don't know that is not from Brad Olson.

Speaker 2 (10:07):
I don't think this person has ever had a job.
Because of course you can make the food cheaper at home,
but you're not paying the rent for the establishment or
the people to make it.

Speaker 3 (10:18):
Yep, you know. I mean there's a lot of overheads
and obviously make the prices.

Speaker 2 (10:22):
If someone starts a business, it's a nice place to go.
It fulfills the surface, it employs people. At home, you're
doing the work, you're providing the kitchen, you're providing the
location exactly. And you know cafes are charging too much.
You know, a lot of the other texts are coming
through the how much it costs to run a cafe,

(10:42):
it's huge. The six says it's staff. You've got to
pay them, whether money is coming in or not. Rent
as a killer too. Also in Auckland, rehospital biggest expenses wages,
wages per hour are low because market is saturated in
businesses who struggle to increase prices. It's simply supply and demand.

Speaker 3 (10:59):
So if you're listening out there and you run a
cafe or a bar at the moment one hundred and
eighty ten eighty to explain to that text before exactly
what the overheads are, we'd love to hear from you,
because that all comes down to why we pay. At
five dollars for a coffee to me, is pretty reasonable.
But they're not overcharging just because they can. They want
to try and make a bit of profit there and
keep these things running. And if they were charging through

(11:20):
their teeth, you know, over the top, then why are
they closing left, right and center?

Speaker 2 (11:24):
But Tyler, Yes, Tyler. If I've got a tea spoon
and the red ribbon roast and a kettle at home,
I can make a coffee for less than five point fifty.

Speaker 3 (11:33):
Yeah, and I can read ribbon.

Speaker 2 (11:36):
You don't get a red ribbon for nothing.

Speaker 3 (11:39):
Pravina. How are you?

Speaker 6 (11:41):
Oh, I'm good, Taylor.

Speaker 7 (11:42):
How are you.

Speaker 3 (11:42):
Doing very good? So do you run a cafe yourself?

Speaker 5 (11:46):
Do you?

Speaker 8 (11:46):
So?

Speaker 7 (11:47):
I'm a chef. I managed, I was managing quite a
lot of sides. But really I live in Mangaraki and
our community, our cafe is called Manedicts up in Mangaraki.
It's one of the top, you know cafe you should
come and try sometime.

Speaker 4 (12:05):
If you're in Wellington, we'll be there.

Speaker 7 (12:08):
So Mike is the most He wears his heart on
his lips. You know, it's such a kind of.

Speaker 4 (12:14):
Person on this planet.

Speaker 7 (12:15):
And when he struggles, we bring outside. We bring groups,
you know, like get together with a group from other communities.
We invite them to come and support our cafe in Mangarati.
And and we I sometimes step in and help him out,
you know as a chef and put varieties out there
and don't charge him lemor cosse at all.

Speaker 3 (12:37):
You know, you're you're a very good person, Pravena. And
and clearly the community loves that cafe to rally around
and try and make it work. So what is the
big challenges?

Speaker 7 (12:46):
He has problems with staffing, right, I mean like stuff.
That's the biggest doubt bull for him is the staff
you know, don't show up and like you know, yeah,
so yeah, the cost of living is really high and

(13:10):
people don't want to go and spend money. But yet
everybody in Mangrati goes in supports and they buy stuff
just to keep the community cafe going. And my very
time they tended cafe into a community cafe now so well.

Speaker 2 (13:25):
I mean that just goes to show that cafes are,
as we say, important to the community. So they're not
just businesses, but they make where you live a better place.
If there's a good cafe there, if there's a good
bar there, if you're lucky enough, there's a great butcher
there or a you know, a baker, yes, and then
you're starting to get yourself a pretty cool little area
to live in. So we need to find a way

(13:46):
to make them work. The sixes. I agree with the
person Matt ridiculed. Cafes charge too much. That's why no
one goes, and they go to business. You see, cafes
will charge what they're not going to charge. You know,
they change what they need to be in business to
make a profit. So they work out all their expenses
that they've got staff, rent, produce, that they have to by, electricity, water,

(14:10):
everything that they have to do, and then they work
out a price for the meal with some profit to
justify running the cafe to live their lives, and then
that's what the price is.

Speaker 3 (14:19):
They're not fleecing you for that Chee Scott.

Speaker 2 (14:21):
If they're very very very busy and doing very well,
then maybe they and there's a lot of demand and
they're making some kind of fancy stuff, they can put
the price up. Yeah, but I don't think that's why
most cafes are going out of business because they're charging
too much. It's a complete misunderstanding of how businesses work.

Speaker 3 (14:34):
Oh, one hundred eighty ten and eighty. If you're a
cafe owner, hospitality industry or a bar owner, love to
hear from you. What do you say to that? What
are your overheads and what are the increasing costs you're
facing at the moment which may be forcing you to
put up some of those prices. Love to hear from you.

Speaker 2 (14:50):
I wonder if those two Texas you know, are capable
of putting their pants on in the morning and you know,
actually making a breakfast. I mean, if you can't think,
you know, complex thoughts such that you understand how a
cafe needs to make money, then.

Speaker 3 (15:05):
Those people can vote as well. Scary. It's twenty two Pars.

Speaker 1 (15:09):
Putting the tough questions to the newspeakers the mic asking breakfast.

Speaker 9 (15:13):
Too in New Zealand, who came to the company results
party yesterday with one hundred and twenty six million net profit,
which is down thirteen point seven percent. There is a
five percent increase in the affairs coming as well. Greg
Furan is of course the chief executive. And the great
question around the economy. Do you see the pick up?

Speaker 10 (15:26):
It will happen, I would say to you, just at
the moment, it's still pretty hard going. Government passenger numbers
are down ten percent, corporate numbers are down five percent
on same time last year.

Speaker 2 (15:36):
But that will change.

Speaker 10 (15:37):
I'd hope that by now it would be picking up,
as I'm sure everyone did, but it isn't.

Speaker 2 (15:41):
But it isn't nuch just yet. And you've written off
the rest of.

Speaker 5 (15:43):
The year, haven't.

Speaker 2 (15:43):
You can not completely, but you're not. Bullis going to
be certainly for us through to Christmas.

Speaker 9 (15:48):
Back Monday from six am the Mic Asking Breakfast with
Rain Drover News Talk z.

Speaker 3 (15:53):
B afternoon twenty five past one. We're talking about hospitality businesses.
As we all know, a raft have had to close
their doors over the last couple of years. Incredibly challenging
out there. So if you're in the game, what are
the challenges you're facing and can you explain to a
couple of Texas we had about five minutes ago who
say that you changed too much for your products.

Speaker 2 (16:12):
Welcome to the show, London. How are you you own
a cafe and bulls?

Speaker 11 (16:16):
Yeah?

Speaker 12 (16:16):
Thanks man and Tyler Alesha, you're talking some sense and
we're not hearing those texts. They have no idea, no
idea what it costs to run a cafe. And we're
three years into the business. In the first two and
a half years was reading the whole damn time, and
only now we're getting a little bit of a pink angle,
a bit of black ink, and that is like just

(16:36):
breaking even. And I can't believe when people criticized us.
Last week, some elderly couple came in and said four
dollars for a cup of tea? Well, yes, go home
and make your own cup of tea. Then you're sitting
by our jas central heating system, you're being looked after
by some fantastic staff that we're proud of, and you're
in a great ambience of the Bull Cafe, which is

(16:57):
fun and funky and people love it and we're part
of the community. But don't tell me four bucks is
too much for a cup of tea when we have
to work hard to just survive.

Speaker 2 (17:06):
Good on your London here here, Now, what if we
could just break it down so people can understand it,
because there's no doubt that cafes can be expensive, but
so just so people understand where where you know how
you find it so hard to stay in the black.
So what are the biggest expenses for you London staff?

Speaker 12 (17:23):
Without a doubt? I mean the theory in the early
days and the Cafe Forum and the Restaurant Association worked
on a thirty thirty thirty rule. It's now around forty
five percent. Some cafes are running on their staff overheads.
We're running at thirty seven because the owners are working
at it and I've taken anything out of it until
we can afford to. So the labor is a high part.

(17:45):
I mean when the government put in those ten days
to cleave the even part time workers. You wouldn't believe
how many people are sick on a Sunday when they're
working in a cafe and that's the only day they work,
and they go sick on it, and so you have
to pay for extra staff, pay the sick time and
such of that. So just grind you down. But when
you've got good staff, you want to keep them, you

(18:06):
pay them. Well, we can't just had a dishwasher loss
in the back of the kitchen doing dishes because they're
getting paid twenty three twenty four dollars an hour, so
they have to front of house, they have to run
the food, they have to smile at the customers. They
have to be absolutely passionate about representing the brand of
the cafe because we want them to come back. Because
people are driving from Wellington through our little town, stopping

(18:29):
after two hours. We want them to come back because
the community is very important to us. But it's only
so big, so you've got to have a cross section
of work. The gas supply now as you're hearing of
the news, yeah, gus hot water, gas, heating gas for
all the appliances. It's going up. The food costs. If

(18:49):
people have heard the cost of what coffee's gone up.
If we were to change the cost them a cup
of coffee five fifties cheap, guys five fifties cheap, it'll
be eight fifty one day because people just can't make
it work on the coffee prices. So it's just hard
and I'm passionate about the trade.

Speaker 5 (19:07):
We do.

Speaker 13 (19:08):
Catering.

Speaker 12 (19:09):
We do would five pizza on Sunday, which is a
different part of the market. We do events for people
that come into the cafe after ours. So we are
trying every truck in the book to make the cafe
work in our hospitality business.

Speaker 2 (19:22):
And I guess there's also what the equipment you have
to have and the maintenance for you know, everything you've
got or you've.

Speaker 12 (19:28):
Got space, having time a big industrial fridge breaks down
his two thousand bucks.

Speaker 2 (19:33):
Yeah, yeah.

Speaker 12 (19:35):
And the food safety control plans, you know, there used
to be every two to three years, now eighteen months,
So another big bill for eight hundred dollars for your
food safety plan. So there's all these little knibbets coming in.

Speaker 2 (19:47):
Yeah, and these people know that they can make the
coffee at home. You'd be using high end coffee. There's
probably a better way to put this, but high end
coffee making gear, if you know what I'm saying.

Speaker 12 (19:58):
Absolutely, And of course the coffee has to be good
because people at those locals that keep coming back to
your coffee, they know you're doing a good coffee. The
minute you do a bad brew, we're not cleaning your
machines properly. It's all bitter and burnt. You won't get
the people coming back to your coffee, so you've got
to keep You're only as good as your last coffee,
so to speak, before you're last. Hey, you have a
safe drive. Things for coming, and I hope you come

(20:20):
back again, and did you enjoy your meal, et cetera.

Speaker 3 (20:22):
In London?

Speaker 2 (20:22):
What's your rent like?

Speaker 14 (20:23):
In Balls?

Speaker 12 (20:25):
The rents actually affordable. It's an old bank building. But
you know the the ndel's listening to this, you might
think about putting the rent up because we haven't leather
rent increase for a few years. So when it finally
starts turning, let's bringing more costs for coming. I can
guarantee it.

Speaker 2 (20:41):
And what about advertising? Do you have to spend anything
on that or are you just running a good quality
service that people will do?

Speaker 12 (20:48):
Your word amounth is obviously important. You've got a big
customer base called a hockey rear base across the river
from us. So you think of all the people that
are talking about the Sunday nights, the pizzas, let's come
into a warm cafe when it's cold through this winter
we've had weird amount is important, but you've also got
to go on the community news Linus. You've got to
go on the community Facebook page. We've got to stand Paul.

(21:10):
When the council wanted to have feedback from businesses, you've
got to take a lead in it because you're part
of that business community.

Speaker 3 (21:17):
Yeah, yeah, great to chat with you, London. So it
was La Bill.

Speaker 12 (21:21):
Was it the name of the cafe l bull Yeah,
Lumble Cafe and Bar on the main road of Bulls.

Speaker 3 (21:25):
I'm just having to look at a picture of your eggs, Benny.
Looks beautiful, looks real good.

Speaker 12 (21:30):
Our local eggs. And we have a beef plant and
bulls a lamb plant figuring you just up the road.
So we're using all local producce. So we're trying to
get that name where people say o country Bulls cut
stop in the face. I was angry when I heard.

Speaker 5 (21:45):
Oh.

Speaker 12 (21:45):
I got off the dishes and thought, I'm going to
bring you to tell you that guy who says that
five dolls fifty with creeping it, he's got to We'll
love to meet him in person, London.

Speaker 2 (21:54):
I will I go through Bulls a lot. I'll be
stopping in to see you guys, and I'll pay. I'll
pay four fifty for that cup of tea. God damn it,
I'll pay for.

Speaker 1 (22:04):
Ye know.

Speaker 5 (22:04):
That's cool.

Speaker 12 (22:05):
Now you just make sure your little notes. We don't
see your face on the radio, so well you might
so we'll have.

Speaker 2 (22:11):
An incredibly good looking man six foot two comes in.
That's that's not me all right anyway, And thank you
so much for well, thank you very much. O. One
hundred and eighty ten eighty is and number to call
go headlines with Scarlett. Then we're getting back into what
it is. Twenty nine to two.

Speaker 15 (22:31):
Jew's talk said the headlines with Blue Bubble taxis, it's
no trouble with a Blue Bubble. The focus remains on
the children and the hunt for missing Muda cooper man
Tom Phillips. Please have released CCTV footage they believe to
be Phillips and one of his three children during a
burglary in the King Country town of Pio. Pure New
Zealand's condemned Iram's actions in Australia, but there's no word

(22:53):
on whether the Iranian ambassador here will also be booted out.
Australian officials have expelled their ambassador after confirmation Iran was
behind at least two anti Semitic incidents. Firearms heading for
the black market have been targeted by police in an
operation centered in May of Plenty and Gisbon. A number
of arrests have been made, but no guns recover it.

(23:16):
State Highway seven between Springs Junction and Lewis Pass has
reopened after heavy snowfall, but the Auckland Harbor Bridge has
a lower speed limit to to strong wind. Fashion Week's
been a big success in Auckland this week and it's
set to revert to an annual event for the next
few years. Christ Church has also signed a partnership with
organizers to host the new Spring Fashion Festival in November.

(23:39):
And remarkable TV and Z turnaround from a big loss
to profit and a dividend for taxpayers. Read this and
more from media insider at Enzed Herald Premium. Now back
to matt Ethan Tyler Adams.

Speaker 3 (23:49):
Thank you very much, Garlet. We're talking about the hospitality
industry and it's no secret to anybody that there's been
a lot of liquidations and a lot of closures of
those hospow businesses, cafes and bars over the past couple
of years. But we want to hear from you, if
you work in the industry, what do you wish the
public knew about the challenges you are facing right now.

Speaker 2 (24:06):
In the past twelve months, two five hundred and sixty
four hospitality businesses have shut nineteen percent more than the
twenty one hundred and fifty eight a year earlier. That's
a lot of people's lives and businesses and you know
great you know, get together places disappearing from communities.

Speaker 8 (24:25):
Yeah.

Speaker 2 (24:25):
Stss says, I never understand New Zealanders who seem to
think that service providers cafes, restaurants should provide them with
the cheap product but aren't entitled to make a margin.
It's quite pathetic. Someone's running a business, then they need
to make some money for running the business. Yeah, otherwise
why would they do it. They're not doing it as
a service for you.

Speaker 3 (24:41):
They're not trying to fleeh you so just trying to
run a business.

Speaker 2 (24:44):
So they'll try and make a put a price that
means that they can stay in business and pay themselves
a little bit. Otherwise what are they slave labor for you?

Speaker 3 (24:53):
I mean, and they have to be competitive. There's a
lot of competition out there. Oh, eight hundred and eighty
ten eighty is the number to call get a Warren.

Speaker 16 (25:00):
Hey, how's it going?

Speaker 17 (25:01):
Hey?

Speaker 16 (25:01):
Guys, thanks for me on the show. Hello listeners, just
a little bit of background. I'm very very I was
living in South Korea for ten and a half years.
Ahs right, I love them, Matt. I was in the
hospital game for ten and a half years in the
bar business, and I've just come making New Zealands to
live and I've been talking to a few cafe and
bar owners. You know, I was paying for two locations

(25:22):
over there, New Zealand equivalent maybe three grands three and
a half grand maximum for rent, which is crazy. And
you see, you never get those prices in New Zealands.
I've just been in. I'm from told On the originally,
and I'm not where I'm living right now. And I've
been talking to this lady who's been the business for
eight months, and I can just see the spear in

(25:42):
her eyes, like are you okay? And she goes, no,
my what's wrong?

Speaker 12 (25:45):
Just my rent is a so high?

Speaker 16 (25:47):
Business sucks. And I said, look, you know how much
do you pay in rent?

Speaker 5 (25:51):
What?

Speaker 16 (25:51):
Six grand? Seven grand? No, seventeen thousand dollars a month
in rent alone? Now, listeners, whoa how many coffees do
you have to sell just to pay the rent, it's
not the twitting stuff. Utilities, wages and not to me
and tax so you know, but at the same time,
you know these things are these prices are really high. Also,

(26:13):
her place is a franchise, so she's paying monthly buddy royalties,
which goodness me, I'd be pulling my hair out anyways.
But at the same time, it is down to the owners.
You know, you've got to give At the same time,
you know things are expensive, and yes, five six dollars
for a coffee, you know that some people might find
that a bit expensive. But if you're an owner, you've
really got to train your team well, you know, you've

(26:35):
got to give every single damn customer every as many
reasons to come back as possible. So I think it's
a little bit of onus on the owners as well.
A lot of places may not be being run as
awesomely as asy as they could be, but you just
you've got to really turn those first time as into
regulars and just create this massive machine of regulars that

(26:58):
keep coming back.

Speaker 5 (26:59):
But yeah, well.

Speaker 2 (27:01):
Whereabouts generally, sorry, I must that she's paying that much rent.

Speaker 16 (27:06):
Oh yeah, yeah, seventeen grand month. This isn't This isn't
in Tewana, uh and a shopping mall. I don't I
don't want to.

Speaker 3 (27:14):
Yeah, I don't know. But even saying to that is
that is crazy. I mean, or even Auckland, I would,
you know, say what the hell is going on there?

Speaker 2 (27:21):
But tit on now, that's that's a lot of coffees, dude.

Speaker 16 (27:24):
And also I'll talking another bar and then told on
and they're up to the same price. But the good
thing about a bar is that people don't generally go
in and have one beer, They'll have two, three, four food.
Think about coffee shops made. How many copees can you
have sitting down one two maximum? I mean, you know,
so as a customer, you know, look at those awesome

(27:44):
people that run a great business and then and go
back to them, really really support them, you know. And
also half the stuff they're cooking and making in the kitchen,
you know, it takes a lot of time to make
at home. So if you want to spend half an
hour forty minutes for making a few muffins, go for God,
but go down the road get one. That's what you
wanted anyway. And yeah, and support local business, That's what

(28:06):
I say.

Speaker 3 (28:06):
Yeah, yeah, positive, And I support you and I a
coffee Tyler, did you?

Speaker 5 (28:12):
Yeah?

Speaker 2 (28:13):
What do you mean, did you?

Speaker 3 (28:14):
Oh that's right, Yeah forred, just thank you. Yeah, I
thought you got another one.

Speaker 2 (28:17):
So I got you. You had long black and I
had a delicious Americano with cream nice eleven dollars twenty two.

Speaker 3 (28:24):
Yeah, that's that's reasonable, that's fair. Yeah, I think the
cream kind of took it over that extra a couple
of bucks.

Speaker 8 (28:29):
But yeah.

Speaker 3 (28:30):
Oh, eight hundred eighty ten eighty is the number to call,
and plenty of ticks coming through as well. We'll get
to a few of those.

Speaker 5 (28:36):
Yeah.

Speaker 2 (28:36):
I'm in the entertainment business, which is a lot easier
than food. Hospital, but food doesn't keep If customers don't
show up, your stock has to be binned.

Speaker 3 (28:42):
Yeah, I mean that's that's that's hard to deal with.

Speaker 2 (28:45):
What do they call that? Is it called shrinkage? I'm
not sure.

Speaker 3 (28:47):
Freakage maybe something like that. Yeah, oh, eight hundred eighty
ten eighties and number to call twenty to two.

Speaker 1 (28:53):
Matt Heath Taylor Adams taking your calls on oh, eight
hundred eighty ten eighty.

Speaker 5 (28:58):
It's Mad Heathen Taylor Adams Afternoons.

Speaker 3 (29:00):
News Talks V seventeen to two, so just check in here.

Speaker 2 (29:04):
So we're talking to Warren before and he said that
there was a cafe and he was talking that was
paying seventeen thousand dollars a month and todonger, which is,
as this text points out, two hundred and four k
a year. That surely, surely that's not possible.

Speaker 3 (29:19):
So someone in it seems very high. It's going to
say a little high.

Speaker 2 (29:22):
That seems that is that even that would be ridiculous.
It would have to be paved in gold.

Speaker 3 (29:29):
That would be a big, big cafe.

Speaker 2 (29:31):
Maybe maybe he was getting confused between, you know, because
he said he'd spending his time in Thailand. Yeah, so
maybe he was getting confused. I don't know, but it
just seems a lot.

Speaker 3 (29:39):
But you know, have here of Totong how much you're
paying for your rent? Is that about right? Seventeen came up? Yeah,
it's crazy.

Speaker 2 (29:44):
You tell us if that that that would be possible.
Now a lot of people are getting angry at this text.
Cafes charged too much. That's why they go out of business.
You can't tell me it costs five dollars to make
a coffee. You can make anything a cafe makes own
for a quarter of the cost. That isn't a cafe.
They obviously creaming it from the till this is that
text has made a lot of people angry. Hi, guys,
That text to highlights just how financially illiterate New Zealanders
are no idea at all about finances and more than

(30:08):
likely Green's voters, as he would be the first with
his hand out for anything. We need New Zealanders to
smarten up. Every time minimum wage or interest rates go up,
so does everything else. I'm an accountant and I want
to pull my hair out and I don't have much
left when I hear people like that make stupid comments.
These guys employ people that help raise taxes so people
can get the benefits and services we have in New Zealand.

Speaker 3 (30:27):
Give me strength, can feel that anger?

Speaker 2 (30:29):
Three anger emojis.

Speaker 3 (30:31):
Yeah, certainly raked up the calls in the text machine.
Get aj Thank god, very good, my friend. So what's
your take? You you work in hospit in Queenstown.

Speaker 8 (30:42):
Yeah, yeah, more than I sort of bar sort of.
You know, obviously I know a little bit about all
of it. But yeah, it's crazy that people comment about copy.
I mean, it's probably the one thing that hasn't kept
up with inflation, you know, and minimum wages and increases.
I think five fifty realistic. I have seen six dollar
copies already. Yes, fair enough with the way prices have

(31:05):
gone up. So yeah, I think that's Chris comments. But yeah,
I think, yeah, let's not forget. I mean, we are
in a recession after COVID, so you know, you can
pay the power to the start as a consumer, and
then you're going to think about going out for dinner
or drinking. So you know, we all know, not a

(31:26):
lot of the money. Unfortunately, hospitals one of the things
that a lot of people would would cut straight out
of their their life, before groceries or you know, any
other expenses like that, insurances and whatever else. So it
is a luxury, luxury part of the budget, isn't it
going out for dinner or drinking?

Speaker 5 (31:50):
Yeah?

Speaker 8 (31:50):
The other thing too, I would say about some restaurants, Look,
you know, I don't go along with the overcharging, and
there's definitely not overcharging. But I think straight after COVID,
I saw some restaurants adjust very quickly and go for
a more budget, bigger meal type option rather than the

(32:11):
fine dining, which I think most of us have done
and gotten a little bit sick of, you know, going
to find dining and coming home having to go to
McDonald's on the way home because you're still hungry. So
I think some places didn't adjust. I mean, you're better
off to have one hundred people come through the door
making a little bit less profit on things.

Speaker 2 (32:28):
So like, is that sort of running peaks, pizzas or
you know, things that you can get through the system quickly.

Speaker 8 (32:35):
Yeah, well, just maybe bigger meals more prices luxuries. There
was a place an Aratown that did that straight after.
I think they had two restaurants actually, and they one
of them stayed, you know, not not fine dining, but
more high end than the other one. They bang and
it's always full. And if I'm an Aratown, that's the
place that I'm going because I know I can go
in and get a pub burger, very big pub burger,

(32:58):
for a very affordable price and a beer. Yeah, and
you don't walk out spending one hundred You've.

Speaker 3 (33:03):
Been very diplomatic, Jane. Good on you, and you've been
in the business for a long time. But when I
think about the cafes and the small operators, you know,
that's that circular economy, and I get that people may
think it's a luxury, and it is for a lot
of people out there, but it's still beneficial to go
down there and support those cafes. And you've got to
think about what your needs are at the moment. And
a lot of people are struggling, but that actually benefits

(33:24):
the economy and benefits other businesses and gets some more
confidence and then they start employing people. You get where
I'm coming from. And I think some people forget agree,
they forget that idea.

Speaker 2 (33:33):
Of when the cafe goes from your little area, then
it's the place just feels dead.

Speaker 3 (33:38):
Yeah, one hundred percent.

Speaker 8 (33:41):
But you know, I'm just looking at it from people
that are struggling.

Speaker 9 (33:43):
You know, they have.

Speaker 2 (33:46):
As a going down there. And you're in Queenstown, aren't you. Jay,
That's a bright spot in the economy, isn't it.

Speaker 8 (33:52):
Well, yes it is, but I mean everyone's affected in
a recession. But one thing I would say is that
from what I I don't own. I've worked in the
in the that long for thirty years and quincident, so
I can't Tommy's exactly on restaurants, but they looked like
they do a little bit better than the bars. There

(34:13):
is no nightlife anymore, right, and it's taken me a
while to give a hit around that, but it is
partly a cultural change, so it was instant from COVID
post COVID. The nightlife has never recovered.

Speaker 3 (34:26):
Yeah, Jay, really good to have a chat with you.
Thank you very much.

Speaker 2 (34:28):
Hey, shout out to an awesome new pub, the Springs
Tavern and any Hunger. They had a hell of a
time dealing with Nimbi's before opening up, but we're all
off there to support and enjoy a long lunch. Good show, chaps. Yeah,
that the Springs Tavern and only Hunger is such a
good bar and they it was disgusting the way they
were treated and how hard it was for them to

(34:49):
get open. Because it's a great, great place. So you
get a chance to go to the Springs Tavern, Yeah
and Hunger do it?

Speaker 3 (34:56):
Love it right, Thank you very much. Stand by. Coming up,
we're going to have a chat with Andrew Young. He's
the CEO of the Cancer Society's Auckland Northland division. It
is of course daff it all day, so we're going
to have a chat to Andrew next. It is eleven
to two.

Speaker 1 (35:08):
Matt Heath, Taylor Adams taking your calls on eight hundred
and eighty ten eighty.

Speaker 5 (35:13):
It's Matt Heath and Tylor Adams. Afternoons, News Talks V,
News Talks AB.

Speaker 3 (35:19):
So today is daffit all day and News Talks AB
along with A and Z supporting the one and three
key are key. He is affected by cancer. So text
right now and polease support. Donate to three four nine three.
That makes an instant three dollar donation to the Cancer Society.
And as we speak we've just been handed away note here.
So far sixty one, five hundred and seventy eight dollars

(35:41):
has been raised.

Speaker 4 (35:42):
That is so good.

Speaker 2 (35:43):
Good work out there, So keep three four nine three
Text donate to three four nine three for an instant
three dollar donation.

Speaker 5 (35:49):
Yep.

Speaker 3 (35:49):
So we are joined right now by Andrew Young. He's
the CEO of the Cancer Society's Auckland Northland division and
he joins us in the studio. Okaday, Andrew, nice.

Speaker 18 (35:56):
To see you, Good afternoon, guys.

Speaker 14 (35:58):
Good to be here.

Speaker 2 (35:58):
Andrew. How did you get involved with the Cancer Society?
What brought you to that?

Speaker 18 (36:03):
I've had a life in corporate and charity and I
lost my mum to Kent in two thousand and seven,
so it felt like the stars were aligned when those
flash Headhunters rang me and said hey, the Cancer Society
is looking for a new CEO, and I thought, I'm
going to do this for mum.

Speaker 2 (36:21):
Good on you.

Speaker 3 (36:22):
Yeah, and what support out there or is there out
there at the moment, Andrew for people going through cancer
or cancer within their own family. Yeah, well that's what
we're all about.

Speaker 18 (36:32):
So the CAN Society is there to really provide that
wrap around service or free services, and that's what we've
been doing for almost one hundred years, is helping kiwis
through often what is the toughest battle of their lives. Yeah,
really proud of our big array of services, as.

Speaker 3 (36:48):
You should be.

Speaker 2 (36:49):
So how will someone's nation be spent? How is it
used to help cancer sufferers?

Speaker 18 (36:54):
Are lots of really important ways. So the CAN Society
is the biggest private funder of cancer research in New Zealand.
So we're determined we're out there to try and find
that cure or better pathways or better drugs to prolong
life or even to minimize cancer. So we're out there
doing that research day in and day out.

Speaker 2 (37:12):
Now I should probably know this, but it just struck
me because I've been part of Deafitil Days for many
years now and been involved. But where does the daffodil
come from? And it's what's the symbolism there?

Speaker 18 (37:22):
We actually bludged that idea from overseas, like any good
idea seldom unique. So over thirty five years ago, one
of our board members was traveling overseas through Europe and
saw that kancer societies over there were using the beautiful,
bright yellow daffodil as a symbol of hope, you know,
like a ray of sunshine, and thought, oh, what the hell,

(37:44):
it's quite a good idea, and came back and said,
we borrow that idea.

Speaker 2 (37:49):
That's a very cool stylized daffodil thing that you're wearing
shirt there, skimy, what would you call that jump T shirt?

Speaker 5 (37:58):
Oh?

Speaker 2 (37:59):
It's a T shirt, I see because it's got a
long black sleeve underneath it.

Speaker 3 (38:01):
Right, it looks cool? Is that the design for this year?

Speaker 5 (38:04):
Is it?

Speaker 18 (38:05):
Mister vintage used to do a whole collect and this
was about four years ago, but I'm into vintage T shirts. Yeah,
you just keep rolling them out.

Speaker 2 (38:14):
Absolutely, He's you're wearing a single.

Speaker 3 (38:19):
We're quite rural and so whatever. Yeah, now let's talk
about the partnership with A and Z. Those guys have
supported you for for quite a few years now, haven't
they well.

Speaker 18 (38:27):
Over thirty years, and it's a partnership that runs deep
and means a huge amount.

Speaker 3 (38:32):
So A and Z get behind us.

Speaker 18 (38:35):
All of their staff are made up of, you know,
thousands of really amazing people and many have gone through
the cancer journey as well. So they mobilize themselves into
workplaces and they do bake sales, and they do a
huge amount of internal fundraising and they're just an incredible partner.

Speaker 2 (38:54):
The one and three number is quite a scary number.
Is that going up or leveling or going down? Where
are we in terms of cancer rates in this country?

Speaker 11 (39:04):
Yeah?

Speaker 18 (39:05):
It so very scary just to explain that one in
three Kiwis will be diagnosed with cancer in their lifetime. Unfortunately,
the global forecasting is that that'll become one and two
diagnosed with cancer within twenty years.

Speaker 3 (39:20):
Wow, very scary. Andrew, thank you very much for coming
in and having a chat with us, and all the
very best for deffit all day. You do amazing work
and there's some cool stuff going on downstairs and within
the company and around New Zealand as well, so really
appreciate it and we'll catch up again.

Speaker 18 (39:34):
So yeah, thanks guys.

Speaker 3 (39:36):
That is Andrew Young, CEO of the Cancer Society's Auckland
Northland division. And remember you can do it right now
and please do text donate to three four nine to three.
That makes an instant three dollar donation to the Cancer Society,
and please give generously.

Speaker 2 (39:51):
I'm doing it right now.

Speaker 3 (39:52):
Yeah, good man. You've done it a few times and
you'll continue to do it throughout the afternoon. It goes
to a great cause. Andrew, good to see it again, mate.
We'll catch up again. Searches right coming up very shortly.
We want to have a we're going to carry on
this chat about the restaurant and hospitality business. We had
so many people alling us that we're going to carry
it on after two o' croop, but we still want
to hear from you. Oh, eight hundred and eighty ten eighty.

(40:13):
If you're in the game right now, what do you
wish the public knew about the challenges you were facing?
It is three minutes to two New Sport and whether
or it's way you're listening to Matt and Tyler. Very
good afternoon to you.

Speaker 1 (40:26):
Talking with you all afternoon. It's Matt Heathen, Taylor Adams
Afternoons news talk Z.

Speaker 3 (40:32):
It'd be very good afternoons you six pass two now.
Just a reminder, it is daff it all day to day.
We are supporting it along of course with A and
Z and many others. So please donate if you can.
To do that nice and easy, all you got to
do is text donate to three four nine to three.
That makes an instant three buck donation in such a
worthy cause.

Speaker 1 (40:52):
Ye.

Speaker 2 (40:52):
And Andrew Young, the CEO of the Kansas Society Auckland
and Northland, was just in Yeah. And he wasn't wearing
a singlet. No, I said he was, but I was
looking for the word. I think the word I was
looking for was skivvy. Yeah, because when I'm playing Paul,
I always say singlet's all skivvyes it's a skip.

Speaker 3 (41:08):
But it was, you know, because he had the T
shirt on then the long sleeve T shirt as well.
It was it was looking good, but yeah, he looked.

Speaker 2 (41:14):
It A good looking man who does good work. And
he had a cool tea on and text donate to
three four nine three to make an instant three dollars
donation to the Cancer Society.

Speaker 3 (41:23):
Let's go, yes, right, let's get back into this discussion
we've been having about the hospitality industry. So in the
past twelve months, two five hundred and sixty four hospow
businesses have shut their doors. That's almost twenty percent more
than a year earlier. And we all know it's incredibly
tough out there. So the question we've thrown out, we'd
love to hear from you if you work in the industry,

(41:44):
but what do you wish the public knew about the
challenges you were facing at the moment. We had some
text earlier complaining about the price of coffee and cafe
owners were trying to fleece us. What do you say
to people like.

Speaker 2 (41:54):
That, Yeah, I agree with the person who mett ridiculed
cafes charged too much. That's why no one goes see
I just don't you know. And we've had people on
that just list all the expenses that a cafe has.
You got the rent, you've got wages, you've got the
you know obviously, the food that you've got to buy,
and the beverages, utilities, you've got the equipment and the maintenance,

(42:18):
then you've got some you've got technology as well.

Speaker 3 (42:20):
Yeah, I mean market on the heads and you know,
and then if you.

Speaker 2 (42:24):
Don't sell the food in that given day for whatever reason,
it rains and no one comes out, you got to
throw the food out.

Speaker 3 (42:28):
Yeah, tough out there, absolutely. Oh, eight one hundred and
eighty ten eighty is the number to call if you
want to send a text. Nine two ninety two is
that number? Now you're a hospital owner.

Speaker 6 (42:39):
Yeah, hi, lads, I sure am. I'm a hostpit owner
here in Hamilton, and I would agree you've had a
couple of good callers from some business owners earlier I
heard today, but I wanted to, I suppose just point
out a couple of things for people you mentioned, like
what do we want customers to understand about our sector?
And it's a really tough it's a really strange business model.

(43:01):
If you think about any ordinary business, you have an
eight hour teen hour workday that you can make your
money in. For a hospital business, be at a lunch
cafe version or a bar pub kind of environment, which
is where I'm my business is. We make how money
in about three hours, so we don't. People don't come
out and eat all day long. So any daily business

(43:22):
take needs to be taken in those three hour window
where you want to eat dinner or you want to
eat lunch. So if you've got to think about, okay,
we need to pack everything we can into those three hours.
Now when you get and you can only take obviously
as many people as you've got seats for starters, and
then you'll try and turn those tables if you can.
So you've got that first, that sort of limited capacity
in the first instance. The second thing then to think

(43:44):
about after that is okay, once you've got all those
people in the door and you've had them eating, that's fantastic.
How do we monitor how much we charge them?

Speaker 5 (43:52):
Now?

Speaker 6 (43:52):
Obviously there's been a lot of people frame it cafes
are charging too much. I will confirm that as absolutely rubbish.
But we are starting to hit a ceiling about how
much we can charge based on so much the consumer
is willing to pay. I mean, I can keep putting
my prices up to maintain my mondus, but customers just
aren't going to pay it. So all that's happening, and
much the same way you manage a household budget. You've

(44:14):
got to manage your business budget. So just like everyone's
saying supermarkets are getting stupidly expensive, our food costs are
getting you know, stupidly expensive, much like our beverage costs.
Then our wages. A few people have mentioned wages. That
is by and large our biggest costs. There is no
doubt about that. Ideally it would be an even split
between food and beverage and wage cost in terms of

(44:35):
how we manage our budgets, it's not anymore. And that
comes from a lot of those ongoing costs in terms
of keeping is staff paying them well, but also they're
managing the various types of leaves, the a SEC requirements,
you know, all of those additional costs. So that's now
taking out forty to In some businesses it's even more
than forty percent twhich is a loss. So if you

(44:55):
think of a ten dollar dish that you order, you know,
twenty dollars burger or something, if you go out, at
least ten dollars of that or you know, eight to
ten dollars of that is going just to pay the staff. Wow,
then we've got to think about how much you're paying
in rent. I heard somebody mentioned a rent and Totonger before.
I don't know about that particular business and of shopping.
All the arts tend to be expensive, but in suburban Hamilton,

(45:17):
I'm paying close to ten grand a month, so it's
you know, there is seventeen is not unheard of. Auckland
CBD rents higher again, so that's not unheard of. So
if you're paying sort of twelve fifteen percent of your
angle reving rent, then you've got your insurance has gone
up recently, you know, things like SkyTV for example, for

(45:40):
a pub that's a big clast to us. We're paying
sort of circle twelve thirteen thousand dollars a year for that.
You know, it's there's all of these things add up considerably.
And all that happens because we're having those ceilings is
the margin strength. And that's why so many businesses are
closing because they just can't make a buck at the
end of it all.

Speaker 2 (45:56):
Now, do you also have to pay ATPRA You have
to pay for the for the rights to play music
in a pub?

Speaker 6 (46:02):
Data we do, yep, one hundred percent yep.

Speaker 2 (46:04):
And how much is that? Roughly there's some.

Speaker 6 (46:08):
Paying around about three and a half thousand a year.

Speaker 2 (46:12):
See all those kind of things that no one would
ever expect that you when you're in that bar listening
to music, that that you are having to pay for
the rights to play that music to them. They would
never think that you're having to pay the sky bill.
They probably think the sky bill is the same as
their sky bill at home, exactly.

Speaker 6 (46:27):
I mean you want to payos?

Speaker 3 (46:28):
Yeah, how do they how do they justify twelve K?
I mean break it down for me? Is that is
that a fair price to pay sky TV for broadcasting sports?
Maybe it is.

Speaker 6 (46:38):
The same for their business model. I guess we're to
work out whether they you know, they are fleecing.

Speaker 5 (46:42):
Us or not.

Speaker 6 (46:42):
Who knows, certainly in terms of you know what we're paying.
So we pay for for one dacota, obviously some sports
bars and things are going to pay for two or three.
So that's paying significantly more than what we are. But
it's yeah, everything has a much larger price tag, I
think than what anybody really appreciates. So by the time
you break that down to a five dollar coffee, and

(47:04):
realistically they should be ahist now if we're going to
make them jones that we should be making now when
I say margins for a hospitality business owner, a hospitality
business is doing great. If I'm making ten percent at
the end of the year, most of them are not.
Most of them are sitting around two or three percent.
They're really good ones around that fifteen mark. So if
you think about that someone's doing let's say I don't know,

(47:25):
a million bucks, just keep the numbers around a million
bucks a year and turnover, they'll be lucky. If they're
taking home one hundred thousand at the end of the year,
potentially it's only twenty thousand. Now if that potentially one,
maybe even two owners in that business who aren't paying themselves,
they're basically doing a year's work for twenty k.

Speaker 2 (47:41):
I mean that must happen a lot, right, because, especially
when you get to that area where you can't charge
any more, expenses are going up and you want to
keep the business going. I mean, so many people would
just end up basically doing slave labor in their own business.

Speaker 6 (47:56):
Correct, Yeah, absolutely, based off a job and that job
is well and truly underpaid. The other thing to think
about is that, you know, the hospital businesses tend to
be the first ones that people will come and knock
on the doors for if they need support for their
local community groups. Right, so we get responsor X number
of sports teams you know, will support the local school galas,
we'll do all of these things, which generally is involved

(48:16):
in providing vouchers free of charge, all of those things
at and we want to do that, right, We want
to be supportive of our community in that respect. But
all of those things are added costs as well, So
there's a lot of stuff that as then you will
the hospital business is because it's so enstring it in
our communities, people just naturally think that it will always
be there. But the reality is if people aren't going

(48:38):
out there and supporting them, but they're continuing to ask
for things, eventually they're not going to stick around. They
won't be able to afford to And when it goes to.

Speaker 2 (48:46):
Our community, because there's one that's just gone for my
community and it just leaves a massive whole. And as
I was saying before, Mal, when you are buying a property,
the brochure selling the house talks all about the cafes,
restaurants and bars in the area. That's the selling point.
And because if you move into an area, you want

(49:06):
those kind of things. That makes it more than just
a bunch of houses on streets. It makes it, it
makes it a village, it makes it more of a community.
So when they go, it's it leaves a huge hole.

Speaker 5 (49:17):
You know.

Speaker 6 (49:18):
We've been very fortunate enough this year. We've done very
well and we were we won a great award at
the National Hospitality Awards, and I've seen being picked out
what are you?

Speaker 2 (49:27):
What are you called? What's your what's the name of
your establishment?

Speaker 6 (49:29):
Mal We're have a kedgroom in magatoona Hamilton. We're very lucky.
We won out the best Local Business puzzle or Hospitality
Business in New Zealand this year. So I've seen exactly that.
I've seen us in a number of real estate ads
for exactly that reason, because people want to use what
other great businesses are doing to help sell their product.

Speaker 8 (49:51):
Right.

Speaker 3 (49:51):
Yeah, if you could wave a magic wand mail, what
would be the one thing you'd want to change in
terms of supporting hospital.

Speaker 6 (50:02):
Oh my goodness, there are so many things I would
I would love for pe people too. We're in a
time where people have got to make some really hard
calls about what they want to spend their money on,
and I would love if I had absolutely infinite money
for everybody. I would love everyone just strybut to come
to the public you know, a couple of times a week.
What we're seeing at the moment as people come and

(50:24):
they used to buy two, three or four beers when
they've come out, now realistically it's one, maybe two, and
they're very conscious about that. You know, they'll come out
for the specials and things like that which we use
to draw people in in the hope they'll spend other money.
But people can't realistically afford that at the moment. So
if I could get the whole country out of this decision,
then I would be very.

Speaker 2 (50:42):
Happy with that. We'd all like to get out of
this position. If we could police, they'd be fantastic. Mel
What about something like this, because we've talked about this
on the show before. It seems a little unfear to
me that bars restaurants pay pay the same excise tax
on alcohol as an off license, and off license doesn't
provide security, it doesn't find a place for people to
go and drink, and you know has outsized social you know,

(51:08):
poor outcomes from alcohol. That's you know, if someone goes
and buys fire bottles of gin from a bottle store.
So do you think that's something that that the government
should look at that because you have to be responsible hosts,
you have to spend all this money around the alcohol
you sell, that potentially you shouldn't be playing the same
exos tax, which is really seen as a way to

(51:29):
deal with the damage of alcohol.

Speaker 5 (51:32):
Yeah.

Speaker 6 (51:33):
Absolutely, one hundred percent, without shadow of a doubt, being
in a pub or an on license of some description
is the safest place to consume because the compliance and
the regulation costs that we endure each year to make
sure our teams are trained to make sure we're handling
those situations appropriately, that is really significant and quite a
you know, it's a big part of what we have

(51:54):
to do. So yes, absolutely, I mean I think it's
quite an uneven playing field these days in terms of
off license versus on license, and I think if we
could be acknowledged for the extra expense and the effort
that we got. We know, where people have a few drinks,
we want people to feel comfortable to be in this
environment to do so and have a great time and

(52:16):
be social. I mean that's what we do, right, We
want people having a great time. But if we're in
a situation where they're coming into the venues having consumed
an awful lot of alcohol beforehand because it's cheaper, and
then they just want to come and enjoy the environment
that we provide. That becomes a really difficult conversation that
we have to have with customers, which is none of
us like doing that. So if there was some way

(52:37):
that we could make beer or wine or whatever it is,
that we can make it cheaper to drink here than
in a venue than it is to buy it in
an off license, I think so many rights would sort
themselves out with the uneven balance of harm that we've
got in our communities at the moment.

Speaker 3 (52:54):
Now, you've been great to chat to. Thank you very much.
All the best ghosts of the War book out the
care groom. Yeah sounds like a good place, right is
nineteen past two oh eight hundred and eighty ten eighty
is the number to call. Love your thoughts back in
a mow.

Speaker 1 (53:07):
You're home of Afternoon Talk Mad Heathen Taylor Adams afternoons
call eight hundred eighty gen eighty News Talk.

Speaker 3 (53:14):
ZEDB, News Talk ZEDB. It is twenty two past two.
Some great teach coming through.

Speaker 2 (53:20):
This is from Philippa. If there was one thing I
would want to save small businesses in New Zealand, it
would be to take wages out of the GST equation
before work when you work out the GST. I know
there's no GST on wages, but as far as I'm concerned,
if we can't claim it, we have to pay it.

Speaker 5 (53:38):
Yeah.

Speaker 3 (53:38):
Yeah, good point.

Speaker 2 (53:39):
Okay, nice topic, gents. Perhaps the Reserve Bank could lower
interest rates to a reasonable percentage so that people feel
comfortable spending a game, so that businesses can benefit as well.
Now wouldn't that be radical, chairs, John, I mean that's
what it. Let's list it again the Reserve Bank, didn't
they They did? You know, we've got a new Reserve
Bank governor, but he also missed the drop again.

Speaker 3 (53:59):
Yeah, and you said it. They should have gone fifty.
I think there was even calls for a hundi, and
you're quite right. That's what it all comes down to.
When you start having people feeling a bit richer and
having more money in their pocket, then they'll go on
support hospital.

Speaker 2 (54:09):
These people complaining about the cost of coffee do not
realize everything you buy has a large markup to cover overheads.
The T shirt you buy for say thirty dollars, didn't
cost the company selling at twenty five dollars more like
five dollars. So why can't a coffee shop sell coffee
for six to seven bucks to cover their overheads and
provide income for the people working at the cafes?

Speaker 5 (54:26):
Will?

Speaker 2 (54:27):
A whole lot of cafeers are saying that they should
be charging seven or eight bucks, but people won't pay it.
So they're in this catch twenty two situation where they
need to increase how much they charge to so they
can break even or potentially pay themselves. But they can't
do that because people won't come and spend that much money.
And that's why you've got all these businesses shutting. Yeah, exactly,

(54:49):
we have the problem open and working your ass off
to lose money. Yeah, will come back to Sarah very shortly.
You put your hand up. What do you want to say?
Young man?

Speaker 3 (55:00):
On the time? Lord, So let's come back with Sarah.
Sarah's going to be interesting to chat to. So Sarah
believes we may need to lean in onto to turn
this around. So this is going to be good. That's
coming up. But we're taking your calls as well. Oh,
eight hundred and eighty ten eighty. It is twenty four
past two.

Speaker 2 (55:15):
Well, I tell you what, I'm nearly always good.

Speaker 5 (55:18):
You love it tip.

Speaker 2 (55:18):
I love giving people a tip.

Speaker 3 (55:19):
Yeah, it's good times.

Speaker 1 (55:24):
Matt Heath and Tyler Adams afternoons call oh eight hundred
eighty ten eighty on News Talk ZV afternoon.

Speaker 3 (55:31):
We're talking about what it will take for hospitality businesses
to turn around and if you're in the game, what
do you want the public of New Zealand to know
about the challenges you're facing.

Speaker 2 (55:40):
The sex says my Massilona cafe for seven years. She
sold it about two years ago. She said when she
sold a coffee it needed to be at least eight
dollars to make money on it. Yeah, yeah, I mean
so that's the thing. People complaining that the prices are
too high in cafes, bars, restaurants, but the people that
actually work there say that the costs are so high
that they actually need to be charging more.

Speaker 3 (56:01):
We're ripping them off, but they can't.

Speaker 5 (56:03):
Now.

Speaker 3 (56:03):
We mentioned Sarah before and she's on the line now. Afternoon.

Speaker 19 (56:06):
Sarah there, thanks for thanks for talking to me. Okay,
I was just listening to your previous caller I'm not
actually in hospital currently at my currently myself, but when
I used to live in South Africa and I worked
as a waitress then a long time ago, we all

(56:29):
used to work purely on just tips and it worked
really well. Like we used to get paid amazing money,
you know, like big groups of business people would come
in and they would just you know, throw money around
and we did really well. And the the the restaurant
owners never had to pay us a thing, but we
all got individual tips. There was no like job that

(56:51):
you shared the money around, right, And I mean, I
know that the laws in New Zealand are very strict
and and might not allow for that, but I don't know.
Maybe there's some way that you know, staff could somehow
be contracted to the hospitality places if there's some sort
of loophole or something.

Speaker 2 (57:11):
Sarah, when you were in that position where there was it,
were there nights when you got a lot, of nights
when you got very little. Was there a consistency the
amount you got paid here? Yeah?

Speaker 19 (57:21):
No, no, absolutely there was that, But I mean, like
all in all, it would even out, like some nights
you'd get paid really a lot, and then other nights
you would have a bad night, but that was just
that sort of just went with the territory. Yeah, and
we all just went along with it. I mean heaps
of us. We all we all waitressed and waited in
all the restaurants, you know, when we were in our

(57:42):
sort of student years, and we all did well. We
were all happy, and yeah, it worked, it worked really
really well. I mean at the moment, I'm in retail
as well, I'm a head dresser, and you know, I'd
love to open a cell on.

Speaker 17 (57:56):
But the other thing, like.

Speaker 19 (57:58):
Your previous caller was saying, rents are so high, Like
if rents were just a little bit lower, I would
totally go and open up a cell on tomorrow. But
the only model that would probably work for me who
would want to open a small saleine in a suburban
area would be me taking on the whole rent myself,
or buying a small place and then renting the cheese

(58:20):
out to people who already have clients. Yeah, the only
model that you would sort of almost be comfortable enough
and brave enough to take on just purely because rents
are so high.

Speaker 2 (58:30):
Yeah, now, Sarah, we're going back to the going back
to the tipping. So yeah, you know, when you went
into working, you knew you were working for tips. I
guess that's a huge motivation to just be the best
service provider.

Speaker 3 (58:43):
You possibly can.

Speaker 18 (58:45):
Yes.

Speaker 19 (58:45):
Absolutely, I mean we were all we were all really
ontoed because the more the better you were, the more
tips you got. So it made for excellent customer like
customer service, you know, I mean it was. I mean
even if you go to South Africa now and you
go to the restaurants there, it's amazing, divine food. Most
places are so clean, the staff are so and amazing.

(59:09):
Because I don't know if it's store works like that,
but I'm assuming it must do, or very very small
minimum wage and then you kind of you know, you
get tips on top of that. But it's definitely tipped
in culture there.

Speaker 2 (59:21):
Think if you call Sarah, Yeah, so the minimum wage
in New Zealand's twenty three fifty, so you can't get
around that. No, so you can't have someone working in
the air just for tips.

Speaker 3 (59:29):
Yeah, exactly. I mean it is controversial tipping, and a
lot of people push back on it. I mean, I
know you do it a lot, and I tend not to.
I tip my Uber drivers. You are stingy exiftly stingy,
But I don't know. I tip the Uber drivers because
I actually think, genuinely they work very hard for bugger
all money and Uber takes the line share of that

(59:51):
and the restaurants get dicked as well. But when I'm
sitting in a restaurant and I have a lovely dinner
and I go up there and you've got to go
through that process, and it, you know, thus standing there,
it's really awkward, and then it pops up on the
FOS machine, would you like to give a tip? And
they look you did in the eyes and I just go, no,
you feel like a bad But I don't know.

Speaker 2 (01:00:09):
It's sometimes you're in a place and they'll flick past
that themselves. Yes, but if it's been really good service,
I feel really good giving the place a tip. When
it's been really, really really good service and I like
the place and I want to support it, it feels
it feels it feels good for me. But you know,
when you go to the United States, the service is

(01:00:30):
just absolutely phenomenally good because of the tipping, very true
to the point where you think that they might love
you and want to be your friend for life, and
you are being played because they want a big tip. Sure,
but it feels very very good. And of course, as
that law come through you where they're where they're removing

(01:00:50):
tax from tips in the United States. But I had this.
I was staying with some people in the States and
relatives and there was a one of the people there.
She has a degree, quite a high higher level degree.
But she also works in a bar, and it's a
bar where a lot of rich people go, and she
cannot leave the bar because she makes so much money
from tips that it's not worth her using her degree. Yeah,

(01:01:13):
this is not worth it. She she'd have to take
a pay cut to go into her profession now after
spending a lot of money getting the degree. So that's
unred If you get the right bar and you look
the right way, then you can make a hell of
a lot of money from tips catching right.

Speaker 3 (01:01:27):
Oh, one hundred and eighty ten eighty is the number
to call love to hear your thoughts about how we
turn a hospital around and tipping culture in New Zealand.
Is that something we need to lean into. It is
twenty eight to three.

Speaker 15 (01:01:38):
You talk said the headlines with blue bubble taxis it's
no trouble with a Blue Bubble please say they'll continue
to look into Tom Phillips's mindset. Following what they think
is another sighting of the Matacopa fugitive. CCTV footage shows
what they believe to be Phillips and one of his
three children carrying out a burglary at a shop in
the King Country town of Poor Pure. The man who

(01:02:00):
murdered christ Church real estate agent Yan Feibal and twenty
twenty three is appealing his conviction and sentence. Chinese national
tingj Unchow was sentenced to life in prison with a
minimum non parole period of seventeen years six months. A
dramatic financial turnaround for TV and ZET, the state owned broadcaster,
has confirmed it's paying the government a dividend for the

(01:02:22):
first time in recent years. Rising costs are forcing Napier
City Council to explore leasing out to community facilities. The
council wants to keep Kennedy Park and Ocean Spa open
and available to the public. No sale is planned and
they'll be full community consultation and the Crown's Cook Straight
Ferry Buying Company has an eleven million dollar shopping list.

(01:02:44):
To find out more at NZ Herald Premium now back
to Matt Heath and Tyler Adams.

Speaker 3 (01:02:48):
Thank you very much, Scarletts. We are talking about the
hospitality industry and a caller mention before a big tipping
culture in South Africa which seems to work pretty well
in encouraging and enticing workers into the business. But is
that something we want in New Zealand. Always controversial, the
idea of tipping. Oh, one hundred and eighty ten eighty
is the number to call.

Speaker 5 (01:03:08):
Yes.

Speaker 2 (01:03:08):
So I'm getting a lot of pushback from my positive
talks on tipping, saying that you were supporting slavery. A
bunch of people said that no, because I mean, you
wouldn't work there unless you were getting good tips.

Speaker 3 (01:03:18):
Yeah, you know, and as you said, we've already got
the minimum wage, there wouldn't be any talk of right,
we're going to slash the minimum wage and bring We've
already got tipping here. It's voluntary, and it is voluntary
in a way.

Speaker 2 (01:03:28):
But if you go if you go for the American
model where you pay a very small base rate and
then people make their money, that makes it worth turning
up on the tips. Right, Yeah, but you go to
I went to a really flash restaurant in Chicago once
and the guy that was serving was in a tucks
and was really flash place, and I had a few
wines and I asked him, you know, you know, you've

(01:03:51):
got a nice suit on. How much do you and
I asked it in a more subtle way than this,
but how much they pay you? It goes very little,
But I make I make all my money on tips
and I make a very good living.

Speaker 3 (01:04:01):
That was That was a nice hint to you as well. Yeah,
make sure you tip well, Jimmy, you're a Wellington hospit owner.

Speaker 4 (01:04:09):
And again a guys a lot of the show. And
I look the coller that rang about a five dollars
fifty reminds me of the Yeah put the kids in
this hamper with the Aussie. He's dreaming. He's dreaming. Look,
you only have to look at the costs on just
to keep you in general, businesses face the same straight
through the roof. Businesses, as part of the rental agreements,

(01:04:31):
generally have to pay rates as a portion of that. Insurance.
I think the news said it was up nine hundred
and seventeen percent over the last ten years. So you know,
insurance is a massive expense power for our business has
just gone through the roof. Our monthly powerballs around three
three and a half thousand dollars to give.

Speaker 12 (01:04:51):
You some context.

Speaker 4 (01:04:53):
And then your food costs just like everyone else, your
butter and everything else that impacts on us. And often
we can't put our prices up, you know, just week
by week as butter goes up. You know, this week
it goes up, you put your price up. Next week
it goes up, you put your price up. Can't do that,
so you end up absorbing all of those costs, and

(01:05:14):
it makes it very hard to make a profit. I've
been in the industry for thirty odd years. I started
when I was fourteen as an after school job, and
it's harder now than ever to be profitable. So you know,
anyone that thinks that hospital owners are making a truckload
of money, I can tell you they're not driving around
in Bentley's and in living in mansions, that's for sure.

Speaker 2 (01:05:38):
So there's the times for the year where you are
just losing money to stay afloat for the good times
and hoping that the good times will.

Speaker 4 (01:05:47):
Come, not for us. So I think there's different there's
definitely different business models out there. What I find for
our particular. You know, when I say business Molls, you've
got bars, you've got restaurants, you've got eateries, cafes, bakeries,
and I think, yeah, that's probably something that we've found
over the years is that you have used to be
able to just have a model and it works. I'd

(01:06:07):
say you've got to be more dynamic as a business
and change with the times. A really good example that
is today's in today's day and agent's are very sort
of an Instagram type of generation. And if you want
to stay relevant, you've got to kind of move with
some of that stuff. And as where you know, i'd
say in terms of staying afloat, which we know we're

(01:06:30):
doing okay, is that you've got to consistently evaluate that
model and say as a working for us. You know,
many hospital owners are guilty of not actually looking at
their costs and saying are we actually making money on this?
As someone said earlier, you've got people coming in wanting
donations for you know, everything left, right and center, sponsorship

(01:06:52):
for school kids. You've got, you know, give you some
examples around cost of businesses that that person that makes
a coffee at home, right have a customer turns to
walk away, drops their plate in their cup. They don't
pay for that. We pay for that, and often we'll
pay for the replacement for it as well, because we'd
like to look after our customers, of course.

Speaker 2 (01:07:12):
And yeah, I mean, and what about how punishing is
the staff situation, because we've got a bunch of texts
coming through with the even part time staff getting ten
sick days, and staff and hospitals not just not turning
up all that people.

Speaker 4 (01:07:28):
I say to people that you know, making a coffee
or or making a pire or something like that is
the easiest part of my business. Actually managing people is.

Speaker 12 (01:07:38):
The hardest part.

Speaker 4 (01:07:39):
We've got it. We've we've got a really good team.
But I'd say that we've worked hard to build a
good culture within our workplace. And I think it's like
in any industry you've got good people, when you've got
you've got good employees, and you've got bad ones, and
you want to try and weed out the bad ones and.

Speaker 5 (01:07:53):
Move them on.

Speaker 4 (01:07:54):
Equally, you've got good employers and you've got ones that
suck and shouldn't be in business and shouldn't be employing people.
The one thing that I probably would so you know,
in terms of employee. The employment side of things, it's
the hardest part, in my opinion, of the industry, and
the labor laws now are tougher than ever. They are
in favor of the employee rather than the employer. And

(01:08:16):
if you disagree with that, an employee can say get
stuffed and walk out on the spot and you have
to pay them up until the minute. And an employer
can't do that. In return, they can't say get stuff,
you're fired. And I'm not saying they should, but I'm
just showing that the waiting is very much in favor
of the employee.

Speaker 3 (01:08:33):
The balance is a yeah, absolutely so, Jimmy. So let's
just use coffee as an example. So that's five dollars fifty.
I mean, is there we got to the point now
where it might be a lost leader for a lot
of cafes and businesses, hospo businesses, or if there is
a profit made, what would be the general profit made
on a five dollars fifty coffee?

Speaker 9 (01:08:50):
Oh?

Speaker 4 (01:08:50):
Look, coffee has just gone up recently. And if anyone
doesn't believe me, just google coffee prices. There was news
articles that come out recently. I remember it used to
be two dollars to make a cup of coffee. Again,
a lot of these answers are complicated because it depends
on your volume. So high volume, you know, really with coffee,
you want to be doing big numbers. You want to

(01:09:11):
be in fifteen, twenty twenty five kloads a week, and
then that's where you start to make the money in volume.
And if you're only making a few, yeah, look like
crack up when people say, oh, you know, people should
be paying being paid the living wage. Well, if everyone's
paid the living wage, what do you think you're fat?
Why it's going to cost now? You know, because immediately
that's what is that something like twenty eight ninety now

(01:09:33):
or something else in the twenty eighth I think for
the living wage, I'm all for people. I say my start,
I'll tell myself, I'll pay you thirty bucks an how
if I can afford to. I have no issue around
paying people those wages. The issue that I have is
being able to do that and staying in business. So yeah,
I honestly couldn't tell you the exact cost of a
cup of coffee as of today, But what I can

(01:09:56):
tell you is week to week in terms of overall
you know, you. Generally, most hospital places won't be making
you know, thousands of dollars a week. If they have,
give me the number and I won't have a cheat
to them.

Speaker 2 (01:10:09):
How many how many tips are you taking? You know
there are a lot of people. Tipping in New Zealand
is an actual figure that goes into your budgeting.

Speaker 4 (01:10:19):
Look, we have a tip down on the counter. I
heard the caller earlier about my old tipping scenario experienced
when I've been overseas. I don't really know enough about it.
I don't know whether it would work. I mean, generally
kivas are actually quite generous in New Zealand. On you
have to look at give a little and community, you know,
donations for community groups that we are actually quite a
generous country. But I think when it comes to businesses,

(01:10:43):
that's a very that's a culture shift, and it would
take people to understand the value of tipping and and
why I mean I I think from a business perspective,
it's quite simple. You provide a good product at a
fair price, and if you do that, you know you'll
stay You'll stay in business. Now, there does come a

(01:11:04):
point where I heard one of the callers earlier saying
if you're having to choose between putting in your car
or food on your table and getting a flat white.
Then you know people are going to stop shopping, and
so there is a point you can only push prices
so far. In some of the businesses, I feel for
them have probably done everything they can to try and
pivot and change what they're doing, and they still go

(01:11:27):
under I think a big part of that. You know,
I haven't meted them. They've said this a few times
as the government, and that's not any particular color of government,
and probably more the actual the staff that sit behind
it is probably way over regulated now. So you know,
that person that's making a coffee at home doesn't have

(01:11:48):
to check that packet of coffee when it or the
milk when it arrives, and do a temperature chick and
then right there on a clipboard and then do an audit.

Speaker 2 (01:11:58):
Absolutely who's died from a you know, you might might
affect someone's slight when they come.

Speaker 4 (01:12:06):
All your children goods when they come the back door
all have to be temper check, temperature checked, and they
all have to be recorded. So was never like that
twenty years ago, and so all their adds to your cost.
So if you want to you want to know your product.

Speaker 2 (01:12:20):
Is Okay, that's a very easy way that the government
could get out of the way and make it so
such that people can stand business and employ people and
pay some taxes. Hey, Jimmy, what was the name of
your establishment?

Speaker 4 (01:12:32):
Oh, look, i'd stay under the radar. Okay, Yeah, we're
in the Wellington region, and look, I feel for everyone
out there. Listeners. Support your local eateries and in cafes
and that because when they're gone, they're gone and they
are a real part of your community.

Speaker 3 (01:12:48):
February nicely said Jimmy, great to chat with you. Thank
you very much. Go well, right, we're going to play
some messages. But when we come back, plenty more calls
to get to and a surprising amount of support for
the tipping.

Speaker 2 (01:13:00):
Now, I'm very curious about what Jimmy's establishment was. Is
it some kind of high end secret behind a door
that you have.

Speaker 3 (01:13:07):
To know that speak easy? Yeah, now we're talking something.
Just you know, Jimmy is nine two. We won't say anything.
He doesn't need advertise his place. Give us as the bassword.
It is fourteen to three.

Speaker 1 (01:13:19):
Your home of afternoon talk Man Heath and Tyler Adams afternoons.

Speaker 5 (01:13:24):
Call Oh eight hundred eighty ten eighty youth talk, say'd
be it's.

Speaker 3 (01:13:27):
Pretty good afternoon to you. It is eleven to three, Christopher,
How are.

Speaker 7 (01:13:30):
You all right?

Speaker 20 (01:13:32):
I'm good? How are you guys doing.

Speaker 3 (01:13:33):
Fantastic on a Friday? Now, you reckon tipping might be
the way to go.

Speaker 20 (01:13:38):
I think so, and I guess maybe just coming off
that previous caller coming from South Africa as well. I
grew up doing working in the hospital industry and working
off tips. I started working before I was of legal age,
I guess at about thirteen, and that was purely so
I could get the opportunity to earn some money, help
my mother around the house with regards to both buying groceries,

(01:14:01):
and get myself and my younger brother a few things
along the way as well, like our first PlayStation was
bought with my So I think it's just a matter
of if you if someone's willing and I guess is
comfortable with it, then give them the opportunity.

Speaker 2 (01:14:18):
So did you have any base pay? Was it all
tips you were earling or was there just there's a
little bit, a little bit at the start of it,
it was all tips.

Speaker 20 (01:14:28):
It was all tips. I was told from day one
that I was below the age of sixteen, so if
I was never able to earn a salary or in
any way, so I was just working on tips.

Speaker 2 (01:14:39):
And is that legal over there or was I doing
a bit of a backhander?

Speaker 6 (01:14:42):
No, that was legal.

Speaker 5 (01:14:44):
It was.

Speaker 20 (01:14:44):
It was a legal thing. I was just as long
as they weren't paying me and formally employing me.

Speaker 6 (01:14:49):
But I was.

Speaker 20 (01:14:50):
I was doing doing what was expected of me, and yeah,
I do was a great help. And I think I
think from from that experience, I mean myself, it shaped
need to I guess to appreciate money, and I guess
the working ethic and since then I guess from my
family at least there's an appreciation of people who are
help you around the hospital industry. So you make sure

(01:15:13):
you do tip, You do appreciate them, you do show
them that they are human. You can connect with them,
you know, even just by calling them by their first name,
their name tags or they call them by their name.
Speak to them as if though there are another person,
because there are, and it's good.

Speaker 3 (01:15:27):
Yeah, absolutely. So the tapping culture in South Africa was
it across the board. Someone was going to mention here
that would you tip when you're buying a new car,
or would you tip your hear to resir, et cetera.

Speaker 20 (01:15:38):
I think there is more, not necessarily with a car.
Maybe yeah, your hairdresser, your barber, yep, you you tap them.
You got to buy something to eat, I mean, yees,
you top the people that were serving you. Sometimes, even
even if it's a takeaway, you you could quite easily
top them. It was just I guess it was just accepted.
It was just something that you do. I just as

(01:15:59):
an appreciation for the top person taking their time to
go to to serve you, to help you in your day.

Speaker 2 (01:16:05):
Well do people get expoiited by it though? I mean
I guess you can just stop working there, can't you.
If you're at somewhere and then it's not a tipping
place so there's not enough business coming through, then then
you just you just leave, right. I guess that The
thing with New Zealand though, was we don't have that culture,
so it would be very hard. It would take a
generation to bring that in. I mean, and no one
would have I mean, there's there been absolutely no appetite

(01:16:26):
from the governments that take over and that they're run
New Zealand, you know they're just increasing the minimum wage.
Is the absolutely no appetite to bring it in here.
But also I think that it's just not part of
the way we look at things, so it would be
very hard to bring it in here.

Speaker 20 (01:16:41):
Yeah, it wasn't necessarily enforced, I guess on anyone as
it was. It was more of a culture thing. But
there were instances. I mean, there are restaurants where if
there were a certain number of people within a group,
So if there were eight or more or ten or
more people sitting in one grouping, they would then I
guess put on a tip on the bill. And that

(01:17:02):
wasn't because they were trying to I guess trying to
fleece the people. It was more matter of saying, appreciate
the fact that now there's one person serving this table
of ten and they've got to go through a whole
lot more than the individual that was serving a table
of two right next to them.

Speaker 3 (01:17:17):
Yeah, Christopher, really nice to chat with you. Thanks for
giving us a buzz. It is seven minutes to three
when we come back. We got plenty of texts to
get through, so back very shortly.

Speaker 2 (01:17:27):
Disgusting from you guys, I can't believe you are essentially
supporting slavery and people understand it's not slavery. You're getting paid,
but it's just a different way you get paid. When
it's tips, you get a lower base rate pay generally speaking,
this outworks and the States, and on top of that
you get tipps.

Speaker 3 (01:17:43):
Very different to slavery.

Speaker 2 (01:17:44):
Yeah, the slavery very different from slavery.

Speaker 5 (01:17:48):
The issues that affect you and a bit of fun
along the way. Matt Heath and Tyler Adams Afternoons News
talks 'b news.

Speaker 3 (01:17:56):
Talks there be it is four to three. Plenty of
texts have come through over the last two hours on
this one.

Speaker 2 (01:18:01):
Yeah, I mean it's an interesting topic, but it is
scary how many hospital businesses are shutting down. There's no
doubt about that, and we need them to make our suburbs,
city centers and villagers vibrants. It's getting harder and harder
to make money in hospital so something needs to change
because when the cafe you love down the road shuts,
it may not come back.

Speaker 3 (01:18:23):
Beautifully said, nice words, right, thanks man, great discussion. Thank
you to all the hospow businesses who ran through some
great new Zealanders out there working in hospital, which is
good to see. So hold on and let's do our
part right coming up after three o'clock, big day because
it is Friday, New Zealander of the week. Who will
it be?

Speaker 2 (01:18:42):
Could be anyone, could be anybody.

Speaker 3 (01:18:44):
And we also want to have a chat about calorie counting.
Is it still a thing? Are you still doing it?
Have you managed to lose weights? Really can to get
your views on that one. I wait one hundred and
eighty ten eighty is and number to call New Sport
and Weather coming up. You're listening to matt and Tyler.
Have you having a great Friday afternoon.

Speaker 5 (01:19:05):
You're on New Home in Statle and Ed Teening Talk.

Speaker 1 (01:19:09):
It's Mattie and Tyler Adams afternoons on news Talk sebby for.

Speaker 3 (01:19:14):
A good afternoons. You welcome back into the program. It
is seven past three, so good to have you a
company on this Friday afternoon. So this is going to
be an interesting chat. Calorie count seen, it was a
big thing a couple of years ago. Maybe it's still
a big thing.

Speaker 2 (01:19:27):
It's coming back, Tyler, That's why we're talking about. It's
coming back hard. It's all over social media again. The
apps are being pushed hard and it's all over my house.
When I tried to put some avocado on my toast
this morning, yeah, and my lovely partner came at me
with a calorie calculator and she said, look, with that
seven steak, you're having those two bits of toast and

(01:19:49):
then smearing some avocado on there, and then two eggs
and the olive oil that using to cook it all.
That's a big calorie count, she says, it is. And
you're trying to lose weight for the marathon, Maddie.

Speaker 3 (01:20:02):
Yep, so you're not going to do that with that.
It's good for the heart, great for the hearts. Ye
For breakfast, Ladie dar Well, I.

Speaker 2 (01:20:08):
Was trying to put together what I thought would be
the ultimate healthy breakfast because you need a bit of
fuel for the tank, so you need some carbs yep,
you know. And so that's the bread yep. Then there's
the Amiga acids and the you know, the Meaga oils
and the fish.

Speaker 3 (01:20:21):
Shat's good stuff, good for my brain. The threes you
need roteing there yep, good fish salmon.

Speaker 2 (01:20:27):
Absolutely, and then good for you. Everyone knows the eggs
are great for you.

Speaker 3 (01:20:30):
Yep, you should take a swig of olive oil each morning.

Speaker 2 (01:20:33):
So they say, yeah, but are you calorie counting? Have
you calorie counted? Is that the way to lose weight
or is there a better way to do it?

Speaker 5 (01:20:39):
Oh?

Speaker 3 (01:20:39):
Wait, one hundred eighty ten eighty. Now, when we mentioned
this at one o'clock, the text machine absolutely exploded and
all rady. It's going nuts. And it seems a lot
of people are using these apps on their phone to
calorie count. But I got to say to me, mate,
it was I tried it before, tried it in the past.
It is so much frickin' Edmond.

Speaker 2 (01:20:55):
Wow, this person disagrees. It's just come through straight away
there on nine two nine two. Losing weight on a
calorie counter app, like my fitness Pal, is fantastic and
the only thing that works for me. It's facts. Calories
in and out deficient, you will lose weight guaranteed. I
mean that is the absolute bare minimum of losing weight, right,
So don't you want the information? So you need to

(01:21:16):
have a calorie deficiency, So you need to have less
calories than so you lose weight, right, So more calories
you're gonna put on? What more calories than you need,
you're gonna put on weight.

Speaker 3 (01:21:28):
It's a logical conclusion.

Speaker 2 (01:21:29):
Slightly less than you need to keep going, and you will.
You'll burn some fat so you can keep going. That's
that's basically what it is. So calorie counting makes a
whole lot of sense, doesn't it, Because you're just getting,
as this text has said, the raw hard facts, and
also then you can go deep into the details on
it and you go, well, look, I'm going to do
some research. I need this much protein here. So you're
not just calorie counting. Now you're looking at the amount

(01:21:50):
of protein you need, the amount of carbs you need.
You know you're getting. You're getting getting.

Speaker 3 (01:21:55):
Your macro's right, get an all mathematical on it.

Speaker 2 (01:21:58):
You're drilling in and then you're running yourself like a
like a an if one race car well.

Speaker 3 (01:22:05):
Oiled machine perfectly.

Speaker 2 (01:22:06):
You're you're working out exactly what you need in the
system to achieve the best results that you need and
not turn into a feedty bone bladic.

Speaker 3 (01:22:12):
You're making it sound very good. Cream me if I'm wrong.
Wasn't that the crux of weight watches?

Speaker 17 (01:22:17):
Was it?

Speaker 3 (01:22:17):
Weight watches was pretty much calorie counting. And so you
bought all their products and they did the work for you.
They did the admin side of things. As so long
as you buy our little chocolate pod that's only got
ten calories in it, we'll keep track for you, is it?

Speaker 2 (01:22:29):
Well?

Speaker 3 (01:22:29):
If anyone out there did the old weight watches I
eight hundred eighty ten eighty.

Speaker 2 (01:22:32):
And who's Jenny Craig?

Speaker 3 (01:22:33):
Yeah, what's happening to Jenny Craig? She's still about, she's still.

Speaker 2 (01:22:36):
Looking good, she's stilling knocking about, Jenny Craig.

Speaker 3 (01:22:38):
If you're listening, Jenny, we'd love to hear from.

Speaker 2 (01:22:39):
You about and what special what about special K? Special K?
That's right?

Speaker 3 (01:22:43):
Is that still banging about?

Speaker 5 (01:22:44):
Yeah?

Speaker 3 (01:22:45):
Tasted like cardboard, but low calories. I eight hundred eighty
ten eighty is the number to call. Are you into
your calorie counting? What are you using to count those calories?
And is it working? A treat? Love to hear from you?
Nine two ninety two is a text?

Speaker 2 (01:22:58):
Or do you think it's an absolute rubbish move that
just strips the enjoyment out of your life and you
should just chill out and eat sensible whole food dudes,
and just not treat yourself like a machine.

Speaker 3 (01:23:12):
That seems pretty sensible. Oh wait, one hundred eighty ten
eighty is the number to call. It is eleven past three.

Speaker 2 (01:23:17):
But right now, every Friday on Mattin Tyler afternoons on
news Talks, there'd be we name the New Zealander of
the Week and honor that we bestow on your behalf
to a newsmaker who has had an outsized effect on
our great and beautiful nation over the previous week. As always,
there'll be two runners up and one winner, so without

(01:23:38):
further ado, runner up one also gets the no bump
for Me thanks award. A twenty year old Buckland's Beach
law student has won a High Court case this week
against at after a judge ruled that the installation of
speed bumps in his neighborhood was unlawful because they unduly

(01:23:58):
impeded vehicula, traffic, stupid, made up anti car safety concerns,
leading to noisy bumpy Buckland's Bollocks. Buckland's Beach Bump bashing
Barrister be Sean o'lochlan, you are second runner up for
New Zealander of the Week. First runner up also gets

(01:24:19):
the sorry for calling you a muppet Award. It might
be time to acknowledge we all went a bit hard
on old Fozzy Bear. A coach can only do so
much with the plasi has. Turns out it was easier
back in the day when you had the likes of
Rito McCaw, Krter Kano Non Milamu, Aaron Ben and Conrad
Smith and the team Fozzy Bear and Razor. You just

(01:24:40):
have a slightly different crop to work with, So sars
for being so hard on your mate. Turns out winning
is harder these days than it used to be, No
matter how great the coach is. Ian Fozzy Beer Foster,
all is forgiven and you are second runner up for
New Zealander of the Week. There can be only one,
and the winner also gets the South cantab Sweet Tooth Award.

(01:25:02):
People came from far and wide to shove that taste
of Tinuu and their gods. Your pastry is perf your
yellowness so very sweet.

Speaker 3 (01:25:11):
When you make stuff as good as this, how the
hell do you go out of business?

Speaker 2 (01:25:15):
Then heath deserts and you're delicious custard squeeze.

Speaker 3 (01:25:19):
You may be gone, but you will never be forgotten.

Speaker 12 (01:25:22):
And you are the Maden.

Speaker 2 (01:25:24):
Tyler afternoons, you seelanders of the week, take it away, Howie.

Speaker 14 (01:25:55):
Sorry, Toby, love you, raisor.

Speaker 5 (01:26:03):
Us talk sid be.

Speaker 3 (01:26:05):
For a good afternoon to you. Sixteen past three, and
we're talking abot calorie counting? Is it the best way
to lose weight?

Speaker 4 (01:26:11):
Matt.

Speaker 3 (01:26:11):
You have been had it forced upon you in your household,
the old calorie counting, And it's pretty full noise at
the moment where to the point where you've tried to
replace butter with beautiful world avocado and there was a
bit too many calories in the old Ever.

Speaker 2 (01:26:24):
Yeah, that's right. So when I say, that'd be unfair
to say to my lovely partn that she's forcing me
on it. She's just she's very interested in nutrition, and
she goes to the gym a lot, and and she's
disgusted by my behavior she had And because I'm running
a marathon in a couple of couple of weeks, it's
a couple of months. Sorry, So I got to get
it right.

Speaker 3 (01:26:44):
Yeah, so I don't want to be carrying you know.

Speaker 2 (01:26:47):
I had this this thought, right, So if you filled
a backpack full of cage's, who's.

Speaker 3 (01:26:52):
Has bracy She's saying, no, it's just turn your computer off.
Turn your computer off.

Speaker 2 (01:26:58):
Geez professional. This is coming up on our two hundred show. Tyler.

Speaker 3 (01:27:01):
Hey, by the way that we saucy roll at your
head a little bit earlier to did you put that
into the calorie counter?

Speaker 2 (01:27:07):
I didn't know it was small? Sorry anyway, I was saying.
So I was thinking about this in terms of running
a marathon. If you you know, you talk about a kg.
I've lost a kg here at cog there, and I've
been trying to lose ten kg, so I've lost like
five of it. Yeah, but if you are running a
marathon and you're carrying ten kg, you just imagined running

(01:27:29):
for forty two k's carrying ten kgs of cheese for example. Yeah,
it's a ridiculous own goal to try and run that
far and carry that extra weight. So you want to
lose that weight, right.

Speaker 3 (01:27:37):
Yeah, it's a lot of extra energy you're burning to
carry that weight. Yes, forty two cars.

Speaker 2 (01:27:41):
So you're trying to get fit, So it's it's kind
of like one of those things you sort of got
to work on your efficiency at the same time as
you're getting fit, and it's not efficiency to carry extra
weight around the mouth on right.

Speaker 3 (01:27:51):
Yeah, so that's why.

Speaker 2 (01:27:52):
So I think in her defense, she sees me making
terrible food decisions and she comes at me with a
calorie counter and going this is this is the upshot
of what you're doing.

Speaker 3 (01:28:00):
Yeah, so on your tracy, you're keeping them on the
straight and narrow. Oh eight hundred and eighty ten eighty
is and umber to call? Does calorie counting.

Speaker 20 (01:28:06):
Work for you?

Speaker 2 (01:28:07):
Hey, Robin?

Speaker 5 (01:28:08):
Oh hello, how are you very good?

Speaker 3 (01:28:10):
So you lost quite a bit of weight calorie counting, Well,
I went.

Speaker 17 (01:28:15):
On a truck and to Australia and came back and
jumped on the scales and was up to sixty seven kg,
which for me is a lot. And so I know
and thought, I'm going to lose weight. So I looked.
So when I was younger, about twenty two to twenty three,
kind of student, post students, I did that quite successfully,

(01:28:38):
and i've over the years, you know, it's trying to
lose a kid or two or three. Never been successful,
but just basically the two weeks of half a cup
of porridge for breakfast and a little bit of fruit
and a couple of boiled eggs for lunch, and some
cottage cheese and had a bit of meat and lots

(01:29:00):
of veguice for dinner. And I just did that for
two weeks and didn't have any alcohol, and I just
kept losing weight. And I lost about three and a
half and I thought that's too fast. I've probably got cancer.

Speaker 12 (01:29:11):
So then I panicked and went to the doctor. And
you know, I had made sure that I was okay,
and it stayed off.

Speaker 17 (01:29:19):
I couldn't was. I was quite surprised it stayed off
for another two or three weeks. Then I thought, I'll
just eat a bit more and see if I can
put some on, just to make sure I'm okay. And
so I put a everything I felt like eating, and
you know, a few few glasses of wine, put on
a kilo, and then thought, oh no, it's okay. So yeah, somehow,

(01:29:40):
just by being absolutely adamantly, you know, fixated on the calories,
I managed.

Speaker 16 (01:29:47):
To drop drop that weight.

Speaker 17 (01:29:49):
And I'm sure that's the only reason that that that
actually happened.

Speaker 8 (01:29:55):
Yeah, Well, it was hilarious, yea.

Speaker 3 (01:29:59):
And so how hard was it for you when you
were counting those calories? Obviously you know your panicked there
for a bit. And it turned out that it was
because you were making the right food choices, which is
a good thing. But did you get quite quite detailed
on how you're counting there or did you keep it
a bit looser?

Speaker 17 (01:30:16):
No, I just basically ate the same old thing every
day for two weeks because then I knew what because
I think eggs are like thirty six calories or something. Yeah,
and I know is quite good.

Speaker 2 (01:30:29):
Yes, I'm looking at like I was looking at a
cup of porridge here, one hundred and twenty five calories.
So that's pretty good because your thing is you need
to you know, some people go for the zero carb
diet and you know that you can lose a lot
of weight. But you know, I've tried that before as well.
But I just find got no fuel in the tank.
And there's the argument that you know, protein builds builds.
If it were you were a car, then then protein

(01:30:50):
is what builds the doors and the engine and everything.
But you know, carbs or as the fuel. So if
you have no carbs, then then you've got no energy.
You know, you can end up with an energy defit.
So one hundred and twenty five calories for that's pretty
good calorie return for Bridgeway.

Speaker 17 (01:31:07):
Yes, of course. Yeah, So it's cottage cheese. So I
had those rice rice ways of things with vegie my
cottage cheese and grated apple on top for lunch sometimes
and they're really delicious. That sounds pretty good that combination anyway,
two or three of those and maybe boiled egg and
then yeah, and I just but I was so I was.

(01:31:30):
I was so shocked at when I waved and I
got back from my holiday that the incentive was just there.

Speaker 2 (01:31:36):
I don't know, it was just what did you say
to all the people that are texting through right now
and saying caloriecounting sucks the absolute joy out of life?

Speaker 6 (01:31:45):
I did?

Speaker 17 (01:31:46):
I just I just I just did it. I mean,
I just dug it in.

Speaker 21 (01:31:52):
Yeah.

Speaker 17 (01:31:52):
I only wanted to lose about three korea and that
was fine. I'm not trying to lose twenty kilos, which
I know is another challenge altogether. But yeah, yeah, justin
it worked for me though, for what I was I
was aiming at. And I've never been I've never done it, haven't.
I've always gone on diets. I've been on diets on
and off, you know, yeah, over my life, and I've

(01:32:15):
never been quite as good good about it as I
was these two weeks.

Speaker 2 (01:32:19):
Yeah, good on you, Robin. Yeah, I mean so many
people in New Zealand are constantly on some form of
diet right, constantly looking for that solution for their problem
of getting overweight.

Speaker 3 (01:32:33):
And you know, well, I was going to ask you
about the low carb because I looked at that and
that was what I was worried about. That if I'm
not having any carbs, and I love carbs, but they
talk about is it katosis that you go into, so
you're kind of you're fueling your body via sugar rather
than carbs. Is that how it's meant to work?

Speaker 5 (01:32:53):
Yeah?

Speaker 2 (01:32:54):
The thing with katosis is it's quite hard to get
into katosis, you know, and apparently your breath thinks as well. Yes,
I mean I've tried that, but you know, I did
it for a while and then then someone pointed out
you're not actually really doing it.

Speaker 3 (01:33:07):
So seeing like hard, yeahka to get into that point.
And then you've got a it's quite hard to measure,
isn't it. You can get strips or blood, you know,
measure your blood to see if you're in kotosis, but
that's a that's a I mean, calorie counting is far
easier yeah, So.

Speaker 2 (01:33:23):
It's all about the The liver contains these fats called keytones,
right yep, which become the main energy source. So it's
you restrict carbs and glucose and levels and does some
keto stuff. Someonere be able to explain it better than me.
But you know a lot of people. You see keto
stuff everywhere, right you do? You see keto chocolate bars, keto,

(01:33:43):
this keto that. Yeah, low carbs, zero carb keto. Musically, yeah,
I think it's quite hard to stay in keto though.

Speaker 3 (01:33:49):
Yeah, it sounds pretty tedious and boring to be honest.
I eight hundred eighty ten eighty is the number to
call if you've managed to lose a bit of weight,
cutting calories or accounting calories. I should say, I really
love to hear from you.

Speaker 2 (01:34:02):
Eggs and chicken are the bomb? Just eggs and chicken? Yeah?
Did you feel weird? I find it quite odd to
eat eggs and chicken at the same time. It feels
like you're eating two parts of the life phases of
that animal.

Speaker 3 (01:34:18):
I never thought about that, man, but now I will.
Next time I have eggs and chicken, I'll think this
is this doesn't feel quite right?

Speaker 21 (01:34:25):
Yeah?

Speaker 3 (01:34:25):
This is too much going on.

Speaker 2 (01:34:26):
It's a poultry side.

Speaker 1 (01:34:32):
Matt Heath and Tyler Adams afternoons. Call oh, eight hundred
eighty ten eighty on used talks, be very.

Speaker 3 (01:34:38):
Good afternoon and there's twenty seven pass three and we're
talking about calorie counting. Have you got into calorie counting
and has it worked for you? Oh, eight hundred eighty
ten eighty is the number to call, Steven, How are
you good? Are very good? So you managed to lose
quite a bitter weight using a calorie counting app?

Speaker 8 (01:34:54):
I did.

Speaker 13 (01:34:54):
Yeah, it wasn't specifically a calorie counting app, but it
did count calories. So it was basically an app to
monitor you're eating. And you basically just you know, you
sort of put on what you at each day and
it told you, you know, how many calories you needed
to burn based on your age and your weight and
all that sort of stuff, and then it just calculated

(01:35:17):
it all and it was great fun way to sort
of keep crack of it, and you know, had a
little little graphs and things showing you how well you
were doing and all that sort of thing.

Speaker 3 (01:35:27):
Yeah, and so how much did you end up losing? Stephen?

Speaker 13 (01:35:30):
I lost just over ten kilos. Yeah, and that was
over a period of maybe six months or something like that.
But it was a really clever effort. It was like
one of the things you could do, for instance, is
you could just take a picture of a meal and
it would actually itemize all the.

Speaker 2 (01:35:49):
Options that So that's awesome. That's absolutely awesome, Stephen, because
the biggest complaint is that it's too too much of
a pain in the butt to go through it. But
before you're just taking a picture of the meal and
it's telling you. I mean, that's that's great, isn't it.
What's what was that called?

Speaker 13 (01:36:03):
It was called my net diary, right, my net diary?

Speaker 5 (01:36:07):
Look that. Yeah.

Speaker 13 (01:36:09):
The other thing that was really cool about it was
like you could save your meals and things as well,
so you know, if you typically had the same thing
for breakfast or same different two different combinations for breakfast,
you could save them and then you could just date
it in so managing it became really really easy over time.

Speaker 2 (01:36:25):
You did you find that they're the amount of calories
because with my height and such, the amount of calories
it says for me to have a day, if I'm
a day, if I'm going to lose weight. I think
it was two three hundred calories a day, and I actually,
when I was looking at it, that was actually felt
like I was eating quite a lot, you know. You know,

(01:36:46):
if you just cut out a few snacks and stuff,
it seems quite doable to cut down to that amount
of calories, right.

Speaker 13 (01:36:53):
I don't specifically remember this, this one thon Killer Jewels. Yeah,
so you know, my killer dual count was about eight
thousand killer jeels a day for instance. Yeah, and it
only actually cut it down by I think about it,
thousand or fifteen hundred, like that was typically what I
think I was eating maybe nine thousand a day or something,

(01:37:15):
and I said that I should be eating eight thousand
a day.

Speaker 5 (01:37:18):
Yeah, so just cut it down a little bit.

Speaker 13 (01:37:20):
But the thing I found interesting about it was it
just made you really aware of everything. Like, for instance,
you cut a bit of toast for breakfast or something.
You know, the difference between having a think piece of
toast and a tin piece of closed you know, you
could a two pieces instead of one piece. All the
exercise that you put in, and if you had thirty
minutes of walking or on the bike or whatever, you

(01:37:40):
added at in as well, and it, took the calories
off it and dusted it so you'd get it into
the day and say, damn, I can't have that bottle
of ice cream. I hang it if I go for
a walk around the block.

Speaker 3 (01:37:50):
Yeah.

Speaker 2 (01:37:51):
Ess interesting, So you said, did you say it was
about eight thousand? Because they're just looking up? So you know,
killogels and calories are just different measures of the same thing,
right yeah, And so I think I think a calorie
is about four point one killogils, So yeah, you're about
the same. So that's that's sort of what you were
was about the same I was trying to do, but
just in a different measure. That's interesting.

Speaker 8 (01:38:11):
Yeah, exactly, Yes, good on you, Steven, Yeah, thank you
very much.

Speaker 2 (01:38:13):
So this person before that, I see it. They said
that they lived on chicken and eggs, right yeah, and
I was accusing them of a poultry side baiting them
at the same time. And this person's come back now
no no, no, no, no, no, no eggs for breakfast,
checking for lunch and dinner.

Speaker 3 (01:38:25):
So they got to step right yeah yeah yeah, so
month for lunch. Yeah, and then the baby that never
was for bricky yeah yeah, yeah, fair enough too. All right,
we've got the headlines coming up, but we've got full boards,
but still really can never check with you if you've
done calorie counting or a still calorie counting, how has
it worked for you?

Speaker 2 (01:38:43):
And we've got a Dietessian coming through here and as
usual they coming through with a reasoned response to these
crazy ideas.

Speaker 3 (01:38:51):
They're good people though is twenty nine to four.

Speaker 15 (01:38:55):
US talk said the headlines with blue bubble taxis it's
no trouble with a blue bubble please say. They're avoiding confrontation.
And they're search for missing Muter copper man Tom Phillips
and his three children. They've released CCTV footage they believed
to be of Phillips and one of the kids in
the King Country town of Biopio across the Tasman Police

(01:39:16):
are still scouring mines and caves for the man accused
of shooting two officers dead. Dessy Freeman, fled into bushland
after the shootings at a property in Regional Victoria. Health
New Zealands expressing deep concern about further nurses strikes. The
nurses organizations planning industrial action next Tuesday and Thursday over
staffing concerns. The Department of Conservations seeking a new commercial

(01:39:40):
operator for the South Island's iconic Molesworth High Country station.
The one hundred and eighty thousand hectare area is owned
by the Crown but administered by DOC and leased until
twenty twenty six to PAMU formerly Langkor Inside the Australian
Anti Semitic Attacks and Diplomatic Rift. To see more at
enz at Herald Premium. Now back to matte Ethan Tyler Adams.

Speaker 3 (01:40:03):
Thank you very much, Scarlett. We are talking about calorie counting.
It's back in vogue. A lot of people are doing
it and it seems to be quite successful for a
few people.

Speaker 2 (01:40:11):
Yeah, you've made a mistake. Do you need to correct
that now? Is that what you want to do? You
said you have made a mistake. Is that what you
want to do it?

Speaker 3 (01:40:17):
Yeah, let's pick up on that just before. Yeah, ad
a shame.

Speaker 5 (01:40:20):
I am.

Speaker 3 (01:40:21):
I feel very bad about this because it was a
mistake in the article were we're referencing when we were
talking about hospitality. So I will make that correction in
the next ten minutes. Okay, but the hospitality business and
question are doing fantastic things, so this will be good.
You want to get this, okay, but that is coming
up because we've got full boards at the moment on
people who have been doing a bit of calorie counting.

Speaker 2 (01:40:41):
Okay, so just a description. I kind of messed up
my description of how Keto diets work. Keto's work by
cutting carbs really low. With no carbs to burn, your
body switches to burning fat for energy instead. This makes
you use up stored body fat, which leads to weight loss.
When your body burns fat and produces keytones, which are
special molecules your body and brain can use as fuel
instead of sugar, right.

Speaker 3 (01:41:03):
Right, and that makes sense, and then you get Keto breath. Okay, yeah, okay,
good to know. How are you?

Speaker 21 (01:41:10):
I'm very well, Tyra and man and I feel like
I'm speaking to Colin, but I'm not anyway, Yes, I know,
I'm talking anyway about wait wat thing I got into
a number of years ago something called food combining.

Speaker 12 (01:41:25):
Okay, you don't you don't.

Speaker 21 (01:41:27):
Mix cabs with protein. So you can eat as many
cabs as you want, but you can't have the cheese
and you can't have your cream and all of that.
You can ed as much stages, but like, don you know,
Dom Harvey. He always has a bacon broccoli. That's so
food combining is about just combining your cabs with your
carbs and your protein with your protein.

Speaker 2 (01:41:46):
So how far how separate do they have to be?
Vonnie like? So, so one for lunch, one for breakfast
one and the different one for lunch.

Speaker 3 (01:41:56):
Yeah, but you can't have them in the same meal,
You're right, doesn't matter what time of the day that
you do each of those macros in.

Speaker 21 (01:42:02):
It's interesting, you see that because apparently with water now
and you have to eed that completely separately, like four
hours after you have had boys the meal you have
because watermelon breaks down differently in your body and you
can't hear that. But I did it purely for because
I have a homotabolism, so I did it really to
get more energy. Didn't want to lose weight, but I
actually didn't.

Speaker 8 (01:42:23):
End up losing weight with it.

Speaker 21 (01:42:25):
So it's called food combining.

Speaker 6 (01:42:26):
Look it up.

Speaker 21 (01:42:27):
It's really interesting. So that might be quite good for you,
met so you can scoff your face with it whatever
you want to. However, it's just not mixing your carbs
and your protein together.

Speaker 2 (01:42:37):
Yeah, right, that is that is really interesting because you
do need the carbs, and you do need the proteins,
so you need the cabs with.

Speaker 21 (01:42:42):
Your pose stuff like this peto stuff like new cards.
Well your brain or your body needs cards. Yeah, it's
just food combining.

Speaker 20 (01:42:49):
Look it up.

Speaker 21 (01:42:50):
I can't remember. I'm trying to think of the name
of the book, and I'm thinking Karen Hay, which I
know isn't Karen Hay, but I think your name was
Paring somebody and that's the book I read, and I'm
talking about twenty years ago. But it's called food combining,
so that might be quite good to use.

Speaker 2 (01:43:02):
Look at met Okay, I'll check it out.

Speaker 21 (01:43:04):
Good, So kick out food combining. Just make your carbs
for your pro need as much as you wanted your cards,
tack out on your protein, but just don't mix them together.
So no pasta, no state together, no cheese and state together,
you know.

Speaker 20 (01:43:17):
Blah blah blah.

Speaker 3 (01:43:17):
Do you mean your fits as well? For so fats
are separate as well? Fats are separate as well?

Speaker 13 (01:43:22):
Well, I don't know, I never thought about that.

Speaker 21 (01:43:24):
Well, what do you mean by fats?

Speaker 3 (01:43:25):
Well, you know, like a good avocado, the good fats.

Speaker 21 (01:43:28):
Yeah, well that's got fat. But I don't know because
when I'm talking about like Twiny City is God, I
needed to such days.

Speaker 16 (01:43:34):
I don't even know if.

Speaker 21 (01:43:35):
If Akado's around, and I guess they were, but I
wasn't really into them enough.

Speaker 2 (01:43:39):
People are way more into avocados than they used to be.
But yes, see for my particularly unique situation I'm in,
which is trying to lose weight for marathon, and it's
kind of coming off me anyway because I'm running so
much in the training. But you can't go just for
a pure weight loss, because then you lose muscle and
you'll lose strength and you won't have the energy to
do the running right. Yeah, so you have to get

(01:44:00):
it right. You have to get get like an Olympic
athletic diet is what I'm looking for.

Speaker 5 (01:44:04):
Love it.

Speaker 3 (01:44:05):
Oh, one hundred eighty ten eighty is the number to
call big very shortly. It is twenty one to four.

Speaker 1 (01:44:12):
The issues that affect you, and a bit of fun
along the way. Matt Heath and Taylor Adams Afternoons News.

Speaker 3 (01:44:18):
Talks'd be for a good afternoon due it is nineteen
to four now, just before we get back to the
calorie counteen I mentioned before, I've got a bit of
a mere culpa to make a bit of an apology.
So we're having a great chat about hospitality businesses and
part of the article we were running off it was
an RNZ but it mentioned a very well known hospitality
venue on Ponsonby's Road called Kol, and the story mentioned

(01:44:40):
it was shutting its doors.

Speaker 6 (01:44:42):
It is not.

Speaker 3 (01:44:43):
I mean the current owners shut the door, but they
sold the business. So Kol is still going. It's got
new owners and they are still going strong. Still a
fantastic place to go down to support, and they've got
an awesome new campaign running at the moment. They're calling
it pay as you feel. It's a set menu every
Thursday evening next month in September, in twenty percent of

(01:45:04):
revenue for those payers you feel are set menus will
be split between for charities close to the new owner's heart.
That's key we harvest Starship Foundation, Auckland City Mission and
make a worse New Zealand. So well down, the new
owners of ko our restaurant still going strong and what
a great campaign. So there we go go and support
them and apologies are the Orange he got that wrong.

Speaker 2 (01:45:26):
They led you astray. We'd never made a mistake like that.
Here at newstalk Z'DBNS. It was led down the path
by another media organization for sex. It says, it's always
puzzled me why this even needs to be discussed. It's
very simple. Eat less and move more. If you're still
not losing weight, eat even less or move even more.
It's worked for thousands of years. I mean basically, when

(01:45:47):
it comes down to it, that is the truth. I mean,
if you're doing more and putting less in, then you
will lose weight. It really is that. But for some reason,
you know these things willpower comes into it as well.
And also if you would be run a drill in
and you want to treat yourself like a high performance machine,
you can look into it with these calorie counters and

(01:46:07):
these food apps and workout so you've got the exact
right amount of protein as I was saying before, the
exact right amount of carps. You know, everything you need
to operate at peak human efficiency if you really want
to lean into it. So you know, eating less and
moving war is definitely will will will lose you weight.

Speaker 3 (01:46:23):
And also the foods that work for you right, but
you might not be.

Speaker 2 (01:46:26):
Running at peak peak marathon running levels a.

Speaker 3 (01:46:29):
Well oiled machine. Speaking about well oiled machines. Holy moly,
look at this. So this is going to work well
for your calorie counting. Mate. Andrew has just brought in
two gorgeous looking pizzas.

Speaker 2 (01:46:39):
What are the calories on a slice of pizza?

Speaker 8 (01:46:41):
I look that up.

Speaker 3 (01:46:41):
We'll just have to take too many. We'll just have
to take a photo of that and run it through
the system. Oh, eight hundred and eighty ten eighty is
the number to call. So there's two different slices? Are
they the same? Andrew? I think they might be different.
So what have we got there? We're going to meet
lovers That looks like a bit of avocado. Oh no, no,
that's keepsican.

Speaker 2 (01:46:58):
We're looking. We're looking about six hundred cows there, so
out of my twenty two hundred, I'm trying to have
a day at the moment with this new system to do,
I want to spend six hundred on those.

Speaker 3 (01:47:09):
I think you want to go there, I'll have them,
both of you right with the phones? Are let up here? Denise?
How are you good?

Speaker 13 (01:47:18):
Thank you?

Speaker 8 (01:47:20):
So I have.

Speaker 22 (01:47:23):
I say I'm the first time caller. I have lost
fifteen kgs calorie counting after doing for many years. I'm
in menopause and it's just herrendous trying to lose weight,
and I've yeah, so I've lost fifteen kgs and now
my calorie counters down to twelve hundred calories and I'm

(01:47:45):
starving NonStop.

Speaker 3 (01:47:47):
Wow.

Speaker 2 (01:47:48):
So you yeah, so you're you've been allocated twelve hundred
calories because mine's like two minds. You know, pretty much
twice there that I'm allocated to eat to lose weight.
That's interesting. So twelve hundred twelve hundred seems hard.

Speaker 6 (01:48:02):
It's very hard.

Speaker 22 (01:48:03):
And look, you go to the absolute extremes of like
I've got onto low car breed, but now I can't
stand the stuff. So I've now got to find something
that's slightly less than that but will still give me.

Speaker 6 (01:48:17):
But some pieces.

Speaker 22 (01:48:18):
And I want to lose another ten kg. So it's
it's going to be it's ultra task. It's taken me
about eight months to lose fifteen kgs.

Speaker 2 (01:48:27):
That's good. That's good though. That's a good, good, healthy
lost rate, you know what I mean. Any faster than
that and you're probably just losing burning a lot, a
whole lot of muscle off. But once you reach that level, Denise,
that you want to get to what's your plan? Then
you know what I mean. So it kind of always
seems with diets for me that you know, if there's
a goal that you get to, then then you can

(01:48:50):
easily start to break that. But don't you need to
make a decision that this is what I'm going to
be for life? You see what I'm saying.

Speaker 22 (01:48:57):
Yeah, And just because as you get older, it's just
harder and harder. And I don't want to be a
really obese elderly person because of all the pressure that
it puts. Because I developed with the weight i'd gained,
I had developed sleept me and I had developed a
whole lot of health conditions that now I've lost all
that weight, that's all gone. So I do feel better,

(01:49:17):
and I do physically my body's better, but I just
I just starve, or I feel like I.

Speaker 3 (01:49:23):
Just starve, so that that fairly never goes away. You
don't acclimatize to that that hunger at all.

Speaker 22 (01:49:30):
No, I haven't yet. People tell me that I will,
but I'm just wishing it to come quick.

Speaker 2 (01:49:35):
Has anyone said this to you, Denise, Denise, this is
what I was told by my partner the other day.
You're not hungry, you're thirsty. And that's made a huge
difference for me because because our bodies are so useless
at giving the right signals off that often when we
feel hungry, we're actually thirsty.

Speaker 22 (01:49:52):
And yeah, no, look.

Speaker 2 (01:49:55):
You go, Denis, No, like I.

Speaker 22 (01:49:57):
Do, drink a lot of water as well. But yeah,
it's it doesn't because, as I say, it's like, you know,
when you work it out, if you worked on three
hundred and fifty calories for breakfast, three hundred and fifty
calories for lunch, it's even hundred and you have and
have a meal, you know you basically, I mean I

(01:50:19):
live a lot on salad because it's really really low
and but you know, it doesn't fill you up for
long or yeah, you know, sustain you for long periods
of time.

Speaker 3 (01:50:29):
Yeah, well well done, Denise.

Speaker 2 (01:50:30):
All the best on that keeping that up.

Speaker 3 (01:50:32):
Yeah, Goodlucke. The problem with salad is its lame, so tasteless.

Speaker 2 (01:50:37):
And you go out and you meet your friends and
they're all having steak and chips, Yeah, and you go
just the salad things. You just you feel like you
feel like you've been deflated. Yeah, you feel just depressed and.

Speaker 3 (01:50:49):
You see the stairs that you're like, come on mate,
just a salad, treat yourself.

Speaker 2 (01:50:53):
Yeah, and then someone will say, yeah, well you know
you sell has got heaps of mayonnaise in't it, and
it's just as bad for you as Then you go,
really one of mons? Want I had the steak, that's
the good stuff to mayo. Hey, guys, I did Calorie
County for years on and off. If you were strict cows,
you lose weight. It's a numbers game, but you can't
sustain it for long terms. See that's the problem.

Speaker 8 (01:51:09):
You know.

Speaker 2 (01:51:10):
You have to you know, a diet. If you want
to do a diet, it has to be something that
you can do for the rest of your life. Yeah,
otherwise you're going to get to that goal and then
what do you do there? You just go, I give
up there and I go all the way back.

Speaker 3 (01:51:21):
It's like that documentary that is now on Netflex about
the Biggest Loser. I believe it was ninety five percent
of all those people who lost a ridiculous amount of
weight they put it back on.

Speaker 2 (01:51:32):
This Callum says, I use Microsoft Copilot, which not only
tracks and takes and calories, but also tracks your sodium
and potassium arc and then life lifestyle like going for
a run. It's probably not perfect, but I've learned a
lot and built discipline around it.

Speaker 3 (01:51:45):
Nice. Yeah, good use of that, Philip. You lost twenty
kg's in two months?

Speaker 11 (01:51:53):
Yeah?

Speaker 4 (01:51:54):
Hey was that?

Speaker 3 (01:51:55):
That doesn't sound healthy? But tell us how you did it?

Speaker 11 (01:51:59):
All right? So I'm going to slip your what you've
been talking about on a tead To actually lose weight,
You've got to eat more, right, but you've got to
eat the right stuff, all right. And the trick is
this that if you're eating and you're not hungry, then
what's happening is your metabolism actually goes up and so
you actually start burning more, so you turn your body

(01:52:21):
into a furnace.

Speaker 5 (01:52:22):
Right.

Speaker 11 (01:52:22):
And the idea that if you are starving yourself, what
happens is your body goes I'm starving, so there's obviously
not a lot of food around, so there's a femine
going on. So I need to slow my metabolism down
and I'm not going to burn the body fat as
faster as fast because I need to hold onto that
body fat to survive.

Speaker 2 (01:52:41):
Yeah, right, that makes sense.

Speaker 11 (01:52:43):
My one wiks The other way around, you actually eat more,
but you're instead of having three meals a day to
do six, or you actually do snacks in between. So
a really good you know, actually you're talking about stakes before.
I love mistakes, but I changed all with that. I
actually have my steak in the morning. I have steak

(01:53:04):
and eggs in the morning. I have steak at lunchtime.
I don't have steak at night. And the reason why
you don't have steak at night as it takes a
long time to digest. And so what's happening is when
you go to sleep, you've still got steak in the stomach, right,
and your body goes to sleep and your digestion goes
to sleep, and all you're eating up with is taking
your stomach that's rotting and you're not getting any nutrition out.

Speaker 12 (01:53:24):
So why by the doing it?

Speaker 11 (01:53:26):
So just change it up and have your steak in
the morning where you can actually burn that with your.

Speaker 2 (01:53:35):
Learned recently Philip about the that you know you need
to be walking around and upright to do proper digesting,
and that's part of the reason why we get jet lag.
So that that for that, that's the same thing with
your steak things. So if you eat it, you need
to be walking around so so that that gravity can
help with the digestion exactly.

Speaker 11 (01:53:52):
So I'm a pilot so that the thing that I
learned as well, I went on a program it's called
it sort of gut health. So it's about this gut
health thing that everybody's going on about, and it really
does work. It looks at what's going into your gap.
And what we do is initially you take oil out
of your diet because it's coaching the outside of your

(01:54:12):
your dat which has a little ability that takes some
of the nutrition from your food and all your supplements.
And again you need to probably have proper supplements because
as you're changing your diet there's certain things that your
body needs that you need to supplement.

Speaker 3 (01:54:29):
Yeah, Philip, great to chat with you. Thank you very much.

Speaker 2 (01:54:32):
Don't eat more, eat more often?

Speaker 3 (01:54:34):
Yeah, there we go. Right, it is eight minutes to
fall back very shortly. You're listening to Matt and Tyler
the big.

Speaker 1 (01:54:40):
Stories, the big issues, to the big trends and everything
in between. Matt Heath and Tyler Adams afternoons used talks that'd.

Speaker 3 (01:54:47):
Be great discussion. It turns out a lot of support
for calorie counting works.

Speaker 2 (01:54:52):
Yeah, a lot of ideas out there. I think we
could have done three hours on this. We've got backed
up calls, thousands of texts, but it turns out we
haven't solved the dieting situation.

Speaker 3 (01:55:00):
No, no, love it right. So we were talking a
little bit earlier this week about traveling with friends and
we had a hall from Anne who traveled with friends
to RaRo. Had a great time away apart from the
last day when her husband got sick and things took
a turn. This is our caller of the week.

Speaker 19 (01:55:19):
We got back to New Zealand my husband was an ICU.
What had happened is he got a threat to cocker,
a infection which had gotten through a mosquito bites. He
ended up with necrotizing fasciitis.

Speaker 2 (01:55:32):
Geez, yeah, I know, so he had and he came
right that it was it all right in the end kind.

Speaker 19 (01:55:39):
Of he's lost both leggs below the names and he's
lost all his fingertips.

Speaker 2 (01:55:46):
From from from that bite and yees, oh my goodness, Sleepers.

Speaker 19 (01:55:53):
We're getting on with it, but we're still really good
friends with their friends. We go away a lot with them.
We spend a lot of time with them, but that holiday,
the end of it was an extraordinary son.

Speaker 2 (01:56:05):
I got to say the the positive attitude. After that,
we had to talk about Raratonga and then she says
what happened, and oh my god, what a great New
Zealander she is. To keep that attitude, Higgs and finger
tips incredible. The full Matt and Tyler Afternoons podcast will
be out in an hour. So if you missed any
of our show, follow us when you get wherever you

(01:56:26):
get your pods. The powerful Heather Droop of See Ellen
is up next. But Tyler, my good buddy, tell me
why am I playing this song here?

Speaker 4 (01:56:33):
Ah?

Speaker 3 (01:56:34):
But unskinny bot I poison calorie counting. That will get
your pretty unskinny.

Speaker 2 (01:56:41):
Probably the first time anyone who had poisoned.

Speaker 3 (01:56:43):
For a while. Great Gatune.

Speaker 2 (01:56:45):
All right, have a great weekend. Anyone have a great weekend.
Everyone give them a taste of key we go. The
Worrior is go, Lie and Lawson and go. You see
you on Monday afternoon.

Speaker 5 (01:57:09):
Matt Heathen, Tyler Rados

Speaker 1 (01:57:13):
For more from News Talk set B listen live on
air or online, and keep our shows with you wherever
you go with our podcasts on iHeartRadio,

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