I was expecting to be cooking bacon, hot smoked salmon and scrambled eggs, preparing ornate fresh tropical fruit displays on the buffet, drinking coffee freshly percolated prepared by the commis chef, chatting with customers about their day’s itinerary; but this was not to be....as we all know, hospitality is not a land of cherubs playing harps, and half naked people running around in slow motion smelling roses, bathing in goats milk, eating grapes.

The 10 kilos of fresh tropically inspired fruit was replaced by 10 boxes of frozen chickens, that’s 100 chickens and in each chicken was a giblet bag that needed to be extracted, BEFORE morning tea! By 6am my hands and fingers were verging on frost bite and every time I held them under warm water to thaw, pains would shoot through each finger, asking me if this was the industry I wanted to make a career in.

Those people who remember Chef Andre Raille, will agree that by comparison Gordon Ramsey is a pussy cat. All trainees were put through this test - a number did not come back to the hotel and instead went on to become fingerless accountants. Those who survived went on to become successful managers and owners of hotels, restaurants, catering institutions and business.

I have spent 19 years, both here in New Zealand and overseas, working in and managing restaurants, bars and hotels. I have opened sport stadia and tried to work miracles in the commercial catering arena. I have owned and operated my own place, imported tea from China and consulted to local and central government, and amongst all of this managed to complete an MBA without my wife and family divorcing me.

These experiences (and those frozen chickens) have given me a diverse insight into, understanding and empathy for an industry that requires hard work and the tenacity to get through tough times. Especially during these tough economic times, I understand that success comes from being extremely smart and passionate about the things you want to achieve, and that sometimes success come with a bit of pain!

Hospo people are a special breed who experience unique challenges in working, managing and owning a business in an industry that has such a huge influence on our country’s cultural and social makeup. Continued on Page 2 From Page 1 We are a cornerstone industry – one that has far reaching influence over who we are as a nation. From fish & chips and Lion Red to Pacific fusion and Central Otago pinot noir – we touch every New Zealander at some point in their lives. We invite strangers into our world on a daily basis, we create powerful emotions and feelings each time that stranger walks through our doors, speaks to our staff, passes a piece of our food over their lips.

As CEO of the Restaurant Association I want to ensure members are getting all the help they need to create memorable experiences for the people who eat, drink and work in any of the 14,000 restaurants and cafes dotted across New Zealand – memorable experiences help create a positive and strong social fibre amongst communities and we should not underestimate the influence we have as an industry in this respect.

The Association wants to ensure its members are given a helping hand, on their journey to success, social standing and sharing by ensuring we are the leading business association for the restaurant and food service industry.

Our mission is to inspire members to succeed - by helping them build customer loyalty, rewarding careers and financial prosperity.

How do we do this?

Our objectives are simple:

• Protect the interests and rights of its members
  
• Promote and recognise industry excellence
  
• Provide value added services and opportunities for its members
  
• And as an organisation, be the best we can be and lead by example.

Over the coming months I will be talking to you all about how we can best help achieve your goals. There are some exciting developments on the horizon, that I believe will make it easier to build loyalty, careers and make a few dollars, by doing something we are passionate about. And love dearly.

Fast Facts

Hometown:
Bunnythorpe, NZ (Near Palmerston North)

Education:
MBA, Otago

Experience:
First Job was as a THC Corporate trainee. On completion travelled overseas and held various middle and senior management jobs in the UK and South Africa mostly in Hotels, before returning home. Senior management positions held with Sky City, WestPac Stadium before leaving hospitality for the world of Management consulting with Local and Central Government.

Family:
Married to Allison whom he met whilst working in South Africa; 11 year old son Lachlan

On days off Likes to:
Scuba Dive, Snowboard, Mountain Bike, Play competitive basketball, play the guitar.