We are celebrating the news that the world-renowned MICHELIN Guide is coming to Aotearoa. This is a milestone moment that we believe will benefit the entire hospitality sector – an opportunity to attract culinary-focused travellers, celebrate our industry’s people and places, and continue to grow our reputation globally.

Minister Upston and Tourism New Zealand have announced that the inaugural MICHELIN Guide for New Zealand will be unveiled in mid-2026, covering Auckland, Wellington, Christchurch, and Queenstown. It has been 125 years since the first MICHELIN Guide was published in 1900, and we’re now part of that global story.

The announcement recognises what we’ve always known – that our culinary scene stands proudly alongside the best in the world. Our chefs, producers, and hospitality teams have been delivering excellence for years, and this is a global platform to showcase that.

The Association has been advocating for this for many years – through policy work, discussions with government and tourism leaders, and at last year’s Hospitality Summit where we identified it as a priority initiative. We’ve always believed in the value MICHELIN could bring to our industry, and following this announcement we’re committed to helping our members make the most of it.

MICHELIN guide: The opportunity for New Zealand hospitality

This is about more than just the potential to earn MICHELIN stars. While recognition will undoubtedly shine a spotlight on our most exceptional dining experiences, the greater opportunity is the halo effect it creates for our entire industry.

Global evidence consistently shows that MICHELIN recognition delivers strong value to destinations – attracting high-value culinary tourism, increasing international visibility, and supporting wider economic activity.

Food is already a major draw for New Zealand – 40 per cent of potential visitors say it’s a key driver for choosing us as their destination, and 85 per cent want to experience our local cuisine. The MICHELIN Guide gives us a powerful new tool to turn that appetite into actual bookings.

What MICHELIN in New Zealand means

Whether you’re running a neighbourhood café, a regional restaurant, a casual eatery, or a fine dining establishment, this announcement is important.

The modern MICHELIN Guide celebrates diverse dining experiences – not just white tablecloths and tasting menus. Recent editions around the world have recognised street food vendors, sustainable dining concepts, and local gems that deliver exceptional quality and hospitality.

MICHELIN’s presence can also help us to attract and retain world-class talent. When ambitious young chefs and hospitality professionals see New Zealand as a destination with global recognition, it strengthens our workforce and creates more robust career pathways across the industry.

What’s next?

We expect that many of our members will be excited with this news and the Restaurant Association also has a key role to play in supporting those aspiring for Michelin recognition. Over the coming weeks and months, we plan to roll out more information, including educational resources and workshops and practical support for venues that aspire to global recognition.

We encourage you to sign up for updates. Whether you’re aiming for stars, or simply looking to level up your operation to maximise this opportunity, we want every member to feel equipped, supported, and excited about what’s ahead.

When do MICHELIN guide announce their stars?

MICHELIN will reveal their selections in mid-2026. In our view though, our hospitality scene is already world-class. When those culinary travellers come, they’ll discover that exceptional hospitality experiences exist right across our industry, in every region, at every level. Our ingredients are exceptional. Our cultural influences – Māori, Pacific, Asian, European, and contemporary cosmopolitan – create something unique. And our approach to manaakitanga sets us apart.

This is an opportunity to celebrate our people, showcase our creativity, and invite the world to taste our story. It’s about inspiration, aspiration, and recognition for an industry that has shown incredible resilience, innovation, and professionalism.

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For more information:

• MICHELIN adds New Zealand to the menu: Minister Upston’s announcement
• The MICHELIN Guide Expands Its Global Footprint With Its Arrival in Aotearoa New Zealand: Tourism New Zealand and MICHELIN’s announcement
• Restaurant Association welcomes arrival of MICHELIN Guide to New Zealand: Restaurant Association press release
• Restaurant Association MICHELIN Guide hub

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Want to stay across all things MICHELIN? Sign up to be the first to receive MICHELIN news, training and updates.

The Restaurant Association has welcomed today’s announcement that the world-renowned MICHELIN Guide will launch in New Zealand, calling it a landmark moment for the hospitality industry and a recognition of the world-class dining experiences New Zealand restaurants create every day.

“This is an incredible moment for our sector, and one that will inspire many operators to continue lifting the bar for hospitality in New Zealand,” says Marisa Bidois, CEO of the Restaurant Association.

“For years, we’ve known that our food, talent, and hospitality culture can stand proudly on the world stage. The MICHELIN Guide’s arrival confirms what locals and international visitors already tell us. New Zealand is home to some of the most exciting, innovative and high-quality dining experiences in the world.”

The Association has been a long-time advocate for bringing the MICHELIN Guide to New Zealand.

“Over the past several years, we have engaged with government agencies, tourism leaders and industry stakeholders to highlight the value a MICHELIN Guide could bring to our hospitality sector and our food story internationally,” continues Bidois.

“We have consistently championed this opportunity through our policy work, industry forums and strategic discussions, and are thrilled to see this vision realised for our culinary community.”

Global showcase for New Zealand

The Association says the Guide will be a powerful global showcase for New Zealand’s dining culture and culinary destinations.

“Our cities are already thriving food destinations, and our regional dining scene is incredibly strong. The Guide will not only shine a light on our most talented chefs and operators. It will put our country on the radar of destination diners from around the world.”

The Restaurant Association also has a key role to play in supporting those aspiring for Michelin recognition.

“We know many venues will be excited about how they can prepare for Michelin inspectors,” says Bidois. “We will develop resources, tools, and educational opportunities to support member restaurants that aspire to global recognition.”

This will include industry workshops, expert guidance, international benchmarking insights and dedicated resources for hospitality business owners and teams.

“Michelin’s arrival is not only about stars. It’s a signal of confidence in the skill and creativity that define our hospitality community,” says Bidois. “This is an opportunity to celebrate our people, attract culinary-focused travellers, and continue to grow our reputation globally.”

“We look forward to working collaboratively with Tourism New Zealand to showcase Aotearoa’s unique hospitality story to the world.”

The Government is currently actively seeking input from our sector on two key issues affecting our industry: Hospitality Compliance and Commercial Credit Card usage.

1) Hospitality Compliance Review

As we have already shared, a major review of hospitality compliance regulations is underway. The Hospitality Review will identify pain points for our sector and look at removing barriers where they are no longer justifiable and constraining growth or threatening our sustainability.

The Government are keen to hear about regulatory pain points and problems affecting hospitality businesses. The Association raised these issues as part of our Hospitality Summit, held in 2024. This means there is already some context for the review for Government.

The consultation for the review is open until 12 November. We encourage members and the wider industry to take part. The more feedback the Government receives, the more chance we have to influence our industry’s regulatory future.

Review this information guide, then share your insights and experiences online.

2) Commercial Credit Card Usage Survey

Following our engagement around card usage, interchange caps and the proposed surcharge ban, we’ve been asked for feedback on commercial credit card use within our sector.

This short survey looks to understand the benefits and impacts for businesses that use, and/or accept commercial cards.

Share your experience here→

Both surveys are important opportunities to ensure decision-makers hear direct viewpoints from those working on the ground every day!

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More information:

Government launches major review to cut hospitality red tape

A small but perfectly formed group of hospitality legends have once again rallied to support those experiencing food insecurity, with 61 restaurants across Aotearoa signing on to participate in the 2025 annual DineAid Christmas campaign which raises money for the City Missions in the lead-up to Christmas.

Now in its 13^th year, starting on 1 November, and running through to 31 December, DineAid works to connect those who can enjoy a meal out, with those experiencing food insecurity and seeking help at food banks and community kitchens.

Participating restaurants give diners the option to donate by either adding $3 to their bill or by adding $1-3 to a popular dish or cocktail, with all funds raised going to the City Mission closest to their city or region.

100% of funds donated goes to City Mission

Thanks to sponsorship from Precinct Properties, one hundred percent of the funds donated by diners goes via DineAid to City Mission food banks in Auckland, Wellington and Christchurch who in turn distribute food to more than 135 locations throughout Aotearoa.

Last year’s 2024 Christmas campaign raised $73,667.27, more than $13,000 up from 2023, with the top 10 fundraisers based in Auckland and Wellington as follows and in order of amount raised. Hello Beasty (Auckland) $5551.13; Queen’s Rooftop & Wineshop (Auckland) $4620.52; Beau Ponsonby (Auckland)  $3574.80; Gemmayze Street (Auckland) $3137.00; Ombra (Wellington) $3108.00; kingi (Auckland) $2670.00; Pici (Auckland) $2646.00; Odettes (Auckland) $2336.00; Kisa (Wellington) $2302.00 and Ooh-fa (Auckland) $2237.00.

Since its inception in 2012, the DineAid New Zealand Charitable Trust has raised $1,232,787.73 and hopes to be able to raise another $80,000 by the end of December.

DineAid supporter Precinct Properties

DineAid founder Mark Gregory says he and the team are enormously grateful to those who continue to support DineAid.

“We are heartened by the continued support of restaurants across the country, both long-time supporters and new participants, getting involved and helping with such grace and compassion.

“A special thank you also to Precinct Properties for their generous donation covering administration and printing costs.

“Each year, with the help of these restaurants, through the Mission, we’re able to reach local communities in need. This year is no different. With the ongoing cost of living crisis, demand on food banks is higher than ever with food hubs reporting around 25% of the population facing food insecurity.

“Every single dollar donated during the annual DineAid appeal will help struggling individuals and families across Aotearoa.”

Participating restaurants going the extra mile to support

Helen Robinson, Auckland City Missioner – Manutaki is grateful to have the ongoing support of DineAid and the restaurants who go the extra mile for those in need.

“Each year, DineAid connects the generosity of diners and restaurants with the people and families who are struggling most in our community. At a time when the Mission is continuing to see high demand for food support, this campaign truly makes a difference.

“My heartfelt thanks go to the DineAid team, each diner who chooses to give, and the participating restaurants. Your kindness directly helps those experiencing hardship and reminds us all of the strength of compassion and community.”

The DineAid annual Christmas Campaign runs from November 1 to December 31, 2025. For a full list of this year’s participating venues, visit dineaid.org.nz. 

If you’re interested in having your venue take part, email: sophie@dineaid.org.nz.

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The Restaurant Association of New Zealand is proud to introduce The Chevrons, a new national awards programme that celebrates excellence in hospitality by recognising the best places to eat and drink across Aotearoa as chosen by members of the industry.

From standout newcomers to neighbourhood gems and longstanding icons, The Chevrons are designed to help diners discover exceptional hospitality businesses. They also give the industry a platform to recognise its top performers.

In its inaugural year, the Chevrons will feature six categories: Best Restaurant, Best Café, Best Bar, Best Newcomer, Hidden Gem, and Service Excellence.

Voting opens on 30th October 2025 and runs through to 19th November 2025. All hospitality businesses are eligible to vote. Each business is able to cast two votes per category, one for a business in their own region, and one for their national pick.

The Restaurant Association will announce regional and national winners online on 26th November 2025 via their digital platforms.

Winners will be awarded The Chevron, a respected symbol of peer-recognised excellence in New Zealand hospitality. Alongside a certificate, recipients will gain valuable visibility through media coverage. They’ll also receive a dedicated spotlight on Dinefind — showcasing them as one of the country’s top places to dine.

Marisa Bidois, CEO of the Restaurant Association, says the new awards come at a crucial time for the industry.

“The Chevrons are about championing the spirit of hospitality and shining a light on those who are doing exceptional things,” says Bidois. “We want to give our industry something to rally around and feel proud of. These awards are about uplifting each other and acknowledging the incredible people who make hospitality in Aotearoa what it is. And who better to select the best establishments than the industry professionals themselves? Awards like this don’t just celebrate success, they also help guide the public to the best places to dine. They encourage people to get out and experience everything our amazing hospo sector has to offer.”

Nominations for The Chevrons open on 29^th October, with winners announced on 26^th November.

For more information, visit https://www.restaurantnz.co.nz/chevrons-hospitality-awards/.

The Restaurant Association is proud to introduce The Chevrons – Hospitality Awards – a new national awards programme celebrating excellence in hospitality across Aotearoa.

This is recognition by the industry, for the industry.

Awards chosen by those who know best

What makes The Chevrons different? No panels, no judges – just hospitality professionals recognising the best of the best. From standout newcomers, to neighbourhood gems, and longstanding icons, these awards shine a light on exceptional businesses while helping diners discover where to find outstanding hospitality experiences.

Six categories, one goal: Celebrating excellence

Who will earn their stripes for:

• Best Restaurant
• Best Café
• Best Bar
• Best Newcomer
• Hidden Gem
• Service Excellence

All hospitality businesses can vote, with two votes per category: one for a business in your region, and one for your national choice. Regional and national winners will be announced online, with recipients earning the coveted Chevron – a respected symbol of peer-recognised excellence.

Celebrating our industry

The Chevrons are about championing the spirit of hospitality and shining a light on those who are doing exceptional things. We want to give our industry something to rally around and feel proud of. These awards are about uplifting each other and acknowledging the incredible people who make hospitality in New Zealand what it is.

Winners will receive valuable visibility through media coverage and a dedicated spotlight on the Restaurant Association’s Dinefind platform – showcasing them as one of the country’s top places to dine.

Who will earn their stripes this year? It’s up to you. Voting is open until 19 November.

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VOTE NOW | Learn More About Categories | View FAQs

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For more information about the Restaurant Association The Chevrons Hospitality Awards click here.

The Restaurant Association has welcomed the Government’s ongoing work to reduce red tape and simplify food regulations, saying it reflects the concerns and priorities raised directly by hospitality operators.

CEO Marisa Bidois said it was encouraging to see the Government responding to the issues identified through recent consultation with the sector.

“Hospitality business owners are deeply committed to food safety, but the current system can be overly complex, inconsistent, and costly to navigate,” says Bidois.

“We’re pleased to see the Government taking steps to create a more balanced and supportive framework that enables innovation and removes unnecessary

barriers to operating a food business in New Zealand.”

Earlier this year, the Restaurant Association organised a series of discussions across the country between local operators and the Minister for Food Safety, Hon Andrew Hoggard, to help inform what changes they need to be make to the Food Act.

Bidois says the proposed reforms signal a shift towards a more practical and enabling system, one that recognises the realities of running a modern food business while maintaining the highest food safety standards.

“Simplifying compliance, improving consistency across local authorities, and ensuring fair application of rules will make a tangible difference for hospitality operators,” she says.

“Reducing compliance costs and red tape not only frees up time and resources for businesses but also encourages innovation and job creation across the sector.”

The Association says it will continue to work closely with Ministers to ensure the next phase of reform delivers real benefits to hospitality businesses and creates a level playing field across the food sector.

ENDS

Issued by the Restaurant Association of New Zealand:

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Further information:

• View the Government announcement
• Government launches major review to cut hospitality red tape
  

For Rebecca and Dariush, owners of Cazador and San Ray, hospitality has always been about more than food. It is about connection: to people, to place and to purpose.

Their story begins more than three decades ago when Dariush’s parents opened Cazador, a small family-run restaurant with a focus on premium sustainable meat. When the couple took over in 2012, they carried forward the same principles that defined the business from the start – generosity, quality and integrity.

In 2024, they opened San Ray, a bright and modern bistro in Ponsonby serving breakfast, lunch and bistro classics cooked over coals and woodfire and inspired by the vibrant flavours of Southern California and Mexico. While the two venues have distinct personalities, their foundation is shared.

“Both are built on respect for ingredients, for people and for place,” says Rebecca. “We buy locally, cook simply and let the ingredients speak. We respect our guests and prioritise their experience above all else.”

That approach has seen Cazador recognised as one of the country’s top dining destinations, recently taking out Metro Restaurant of the Year Supreme Winner, along with Best Service, Best Dish, and Best Ode to the City. San Ray, meanwhile, was awarded Best Non-Alcoholic Selection, cementing its place among Auckland’s most thoughtful new eateries.

But for Rebecca, these accolades are not the goal, they are a reflection of something deeper. “We don’t do what we do for awards,” she says. “Seeing our team’s hard work recognised feels amazing, but it’s really about the people. It’s a celebration of their skill, dedication and hard graft.”

And people are at the centre of everything they do. Cazador has become a cornerstone of its neighbourhood, a place where staff greet regulars by name and make first-time diners feel at home.

“Cazador has been part of the community for decades,” Rebecca says. “There’s a strong sense of connection, from our regulars to neighbouring businesses. While we’re still new to Ponsonby, we love being part of the mix and getting to know the different personalities that make the area what it is.”

That focus on genuine hospitality, the sense of being “seen, not just served,” is what keeps people coming back.

In an industry often characterised by competition and pressure, Rebecca takes a different view. “I don’t see other restaurants as competitors. There’s no point being the last restaurant standing. We’re all part of something bigger, a community that thrives when we support one another.”

That belief in collaboration extends beyond the kitchen. As a family-owned business, Rebecca and Dariush know the importance of small operators supporting one another, from local growers to independent artisans. It is why they are enthusiastic about campaigns like American Express’ Shop Small, which encourages New Zealanders to spend with small, independent businesses.

“Shopping small keeps communities thriving,” Rebecca says. “Independent businesses bring character and connection to a city. Initiatives like Shop Small remind people that spending locally sustains creativity, craftsmanship and livelihoods – it really makes a difference.”

Operating two busy venues has also given them a close-up view of how dining habits are shifting. “People are dining out less often but choosing more carefully,” she notes. “They’re seeking real experiences, quality food, thoughtful service and genuine value. Authenticity and integrity matter more than ever.”

And that authenticity is something Cazador and San Ray have in abundance. Whether it’s the slow-cured charcuterie and wild game of Cazador or the bright, smoky energy of San Ray’s woodfired kitchen, both restaurants express a love for honest cooking and heartfelt hospitality.

The couple’s forward focus remains clear: refinement, not reinvention. “At Cazador, we’re always refining what we do,” says Rebecca. “At San Ray, there’s room for experimentation. Both venues are growing in their own way while staying true to who we are.”

For those dreaming of following a similar path, Rebecca’s advice is practical but encouraging. “Timing is key. Wait for the market to be ready before you make your move, then build something authentic. Be prepared to wait and work hard before you’re rewarded. It’s a long but very satisfying journey.”

That steady, community-minded philosophy is what continues to set them apart. In an industry built on connection, Cazador and San Ray remind us that success is not about being the last restaurant standing, it’s about standing together.

Cazador and San Ray are proud to be part of the American Express Shop Small campaign – a national movement founded by American Express to ignite passion for small businesses, call attention to the valuable contributions they make to their communities and the economy and encourage shoppers to support them. American Express has generated over $49 million in spend to local businesses through Shop Small in New Zealand from 2020-2024.

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Shop Small runs from 1 October through 9 November. Learn more at the Shop Small website.

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Gerrick Numan, Mille Design Studio

The Restaurant Design Academy helps operators move on from the two bad options often presented to them…

When opening or renovating a venue, operators face an impossible choice.

Option one: Hire a designer. Budget $15,000 to $50,000 for fees alone. Then discover the real cost – designers who specify $800 custom furniture when $200 commercial-grade works better. $4,000 European lighting that looks stunning but customers would’ve been happy with a $200 local light. Imported tiles that photograph beautifully but can’t survive a Saturday night rush.

The design fees are just the beginning. The specifications are where budgets truly explode. Not to mention the layout means you need an extra person working every shift. 

Option two: DIY it yourself. Save the fees, risk everything else. No experience with spatial planning? Hope you get the flow right. Never created construction drawings? Pray contractors understand your sketches. Don’t know compliance requirements? Discover them when the council rejects your plans – or worse, after you’ve built.

Many operators who try DIY end up hiring a designer anyway, now with less time and more desperation. Premium rates, rushed decisions, compromised results.

The hidden costs of design awards

Here’s what operators discover too late: designers don’t run venues. They’ve never built a roster, paid wages and desperately tried to get labour down from 46%. They don’t stand at the pass watching tickets pile up because the kitchen layout creates bottlenecks.

They don’t know that poor street presence can cost you 30% of potential walk-in revenue. That the wrong entry flow makes customers hesitate, turn around, keep walking. That table placement affects labour costs – inefficient layouts require extra staff just to cover the same number of covers.

Designers optimise for awards, aesthetics and portfolio shots. Operators need venues that make money.
I’ve seen it repeatedly: the stunning open kitchen that looks incredible but requires two extra staff during service. The “feature” bar that reduces seating capacity by four tables – $80,000+ in annual revenue sacrificed for aesthetics. The impressive entrance that’s beautiful but doesn’t pull people in from the street.

When specifications blow budgets

The $40,000 design fee seemed manageable. Then the quotes arrived.

• Custom timber tables: $45,000. The designer insisted they were “essential to the concept.” Commercial-grade alternatives that last longer and look just as good? $12,000.
• Equipment with custom panels: $38,000. A professional machine that actually works better? $18,000.
• Imported Italian tiles throughout: $65,000. Local alternatives with the same aesthetic? $12,000.
• Statement pendant lights at $3,000 each.
• Designer chairs at $1,200 per seat.
• Designer-specified materials throughout: $200,000 over original budget. Every finish, every fixture, every piece of equipment chosen for visual impact, not operational reality or budget constraints.

Here’s what they don’t tell you: customers don’t love your venue because of $800 chairs or imported tiles. They love it because it feels right. Because the flow works. Because the atmosphere makes them want to stay. You can create a venue customers love without the designer price tag.

By the time operators realise what’s happening, they’re locked in. Contractors hired, materials ordered, opening date announced. The only option is to somehow find the money or compromise on elements that actually matter.

The compliance disasters

Then there’s what gets missed entirely when you DIY.

I’ve watched operators discover $100,000 in compliance costs after leases were signed and construction started. Ventilation requirements miscalculated. Accessibility standards overlooked. Fire egress poorly planned. Grease trap specifications wrong.

They didn’t think about what happens when an inspector walks through. When council audits your kitchen. When you need council sign-off and everything’s already built.

What’s actually needed

The problem isn’t that designers exist or that DIY is impossible. The problem is the missing middle ground. Operators need the skills to translate their operational knowledge into professional documentation. Not 4 year design degrees – just quick to learn technical skills. How to develop a concept that creates the atmosphere customers love. How to play around in 3D using simple software. How to model layouts that optimise flow and reduce labour. How to create drawings contractors take seriously. How to choose materials that look great but don’t explode budgets. How to change the design on the fly to make sure you stay on budget.

Skills that bridge the gap between expensive dependency and risky DIY.

Operators like Sean from Parade Burgers, Bodega Deli and Rosalia’s Pizza, Betty from Saigon 60’s, Jay from Lowbrow, Josh and Brody from Jo Bros and Loco Bros have proven this works. They design their own venues, and projects, save $20,000 to $100,000+ per project, and create spaces customers genuinely love – because they understand what actually matters during service.

A different approach

After designing 500+ venues through Millé Hospitality Design Studio, and owning four venues myself, I built the Restaurant Design Academy to teach this system. The same approach behind those projects, now accessible to operators who want control without the risk and budget blow outs.

Restaurant Association members receive special access and pricing:  landing.restaurantdesignacademy.com

Not everyone needs to design their own venues. But every operator should know it’s possible.

We’re welcoming the Government’s move to review hospitality regulations with a view to simplify regulations and reduce costs for operators.

The Government has launched a comprehensive review of hospitality regulations, responding to years of industry concerns about overly complex, inconsistent, and costly compliance requirements.

The Hospitality Sector Review, led by the Ministry for Regulation, will examine the rules affecting restaurants, bars, cafes, food stalls, food trucks, catering businesses, and hotels—with the goal of cutting red tape while maintaining standards.

A review the industry has been calling for

The Restaurant Association welcomes the announcement – it reflects the concerns and priorities raised directly by hospitality operators. We’ve been asking for this regulatory review since the 2024 Hospitality Summit, and it’s pleasing to see the government has heard our voice.

We have a unique opportunity to support a comprehensive look at the red tape holding our industry back, and expect a strong set of recommendations that will support hospitality’s growth into the future.

What’s being examined

The review will assess whether current hospitality regulations are necessary, cost-effective, and actually fit for purpose. Specifically, the Ministry will look at whether rules are:

• Necessary and worth the cost they impose on businesses
• Effective, efficient, and proportionate to real risks
• Adaptable enough to evolve with the industry
• Genuinely easy to comply with
• Aligned with good regulatory practice

It’s an approach that could lead to meaningful change across the sector.

What this review could deliver

If done well, this review could deliver real benefits:

• Simpler compliance processes
• Consistency across councils so you’re not dealing with different interpretations in different regions
• Lower costs from streamlined requirements and less time spent on paperwork
• Room for innovation without unnecessary regulatory barriers
• A level playing field across the food sector

Consultation open

The Government is also asking for direct feedback from the industry and we encourage members to share their views. This is a genuine opportunity to tell decision-makers about the specific regulatory issues that impact your business. The information gathered through submissions will directly inform the review’s priorities and recommendations.

If you want to contribute:

• Submissions close: 12 November 2025 at 23:59
• Business owner portal: Make a submission here
• Guidance resource: Download the submission guide (PDF)

Think about the compliance requirements that cost you the most time or money, where you’ve experienced inconsistency between different councils, or rules that feel outdated or unnecessarily complex. Specific examples and real numbers from your business will help make the case for change.

We’ll keep sharing the industry’s voice through our own engagement

The Restaurant Association will continue engaging closely with Ministers throughout this process as we aim to ensure the next phase of reform delivers tangible benefits to hospitality businesses.

This is a significant step forward for the sector. After years of navigating increasingly complex regulations while dealing with unprecedented challenges, there’s now a real opportunity to create a regulatory environment that supports businesses rather than burdening them.

The review’s final report is due to Ministers by April 2026.

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Other information:

• View the Government’s announcement about the regulations review
• View the Minister for Food Safety’s announcement about food safety review
• Review the Association’s media announcement about the review

Hospitality industry hospitality report released by the Restaurant Association.

New Zealand’s hospitality industry has reached a significant milestone, posting record annual sales of $15.99 billion in the year ending June 2025, according to the Restaurant Association’s 2025 Hospitality Report.

Behind that headline figure lies a more complex reality – one with consumer spending changes, food costs rises, and operational pressures that are squeezing margins. Every dollar of that 1.4 per cent sales growth has been hard-won. It’s been earned against substantial cost increases that continue to apply pressure across the sector.

How different segments are faring

• Cafés and restaurants—traditionally the heart of the industry—reached $7.8 billion in sales but grew by only 0.3 per cent, highlighting the delicate balancing act between rising costs and customer price sensitivity.
• Takeaway food services lead with $4.4 billion in sales for year ending June 2025, up 3.2 per cent—reflecting shifts in consumer behaviour toward more affordable dining options.
• Catering reached $1.3 billion in sales, up 2.2 per cent, showing steady post-pandemic recovery.
• Pubs, taverns and bars recorded $2.1 billion in sales, up 1.7 per cent.

The cost crunch

Food price inflation reached 4.6 per cent in the year to June 2025—nearly double the general inflation rate of 2.7 per cent. At the same time, households are dealing with rising rates, insurance premiums, rents, and everyday living costs. And when budgets tighten, dining out is often one of the first expenses to go.

While the Reserve Bank’s recent OCR cut to 2.5 per cent signals potential relief on the horizon, operators report they’re yet to see meaningful change in customer spending patterns at this stage.

A tale of two-speed economy

The report highlights New Zealand’s two-speed economy, with export-driven and tourism-focused regions leading the recovery, while major cities remain subdued.

Export-driven and tourism-focused regions are leading the charge. Nelson posted standout growth of 15.1 per cent, with Queenstown-Lakes close behind at 14.2 per cent.

Meanwhile, major city centres continue to struggle. Auckland and Wellington CBDs are still facing office occupancy rates of 35–40 per cent below pre-pandemic levels. In the larger cities, suburban venues are driving growth.

Tourism: a silver lining

International tourism remains one of the sector’s bright spots. The year to June 2025 saw 3.38 million visitor arrivals, with spending up 9.2 per cent to $12.2 billion. International visitor spending still sits below pre-COVID levels, meaning there’s still ground to recover.

The workforce challenge

Hospitality employment hit a record 146,300 in 2024. Operators report an easing of staffing pressures, however the shortage of skilled kitchen and senior front-of-house staff continues.

The 2025 Remuneration Survey revealed labour costs now average 40 per cent—the highest on record—adding to the challenges of increased other key operational costs.

Operators are responding creatively: simplifying menus to improve efficiency, cross-training staff for greater flexibility, and investing more heavily in training and professional development to retain talent.

Reasons for optimism

Despite the challenges, there is genuine optimism as we head towards 2026. Lower interest rates should eventually boost household cashflow, while resilient regional performance and strong tourism recovery demonstrate the sector’s underlying strength.

New Zealanders still value hospitality experiences as affordable luxuries. Our venues remain central to how people connect, celebrate and share life’s moments. By adapting to today’s pressures and preparing for tomorrow’s opportunities, hospitality will continue to serve as the cornerstone of our communities.

For operators, the message is clear: the path forward requires agility, innovation, and a willingness to embrace new ways of working. Those who can navigate these choppy waters stand to benefit as economic conditions gradually improve.

Restaurant Association members can download the full free electronic copy of the 2025 Hospitality Report by clicking here (Not a member yet? Find out why you should join). The Report can also be purchased here.

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Restaurant Association in the media talking about the 2025 Hospitality Report:

• Evolution rather than growth’: Restaurant Association shares its 2025 Hospitality industry snapshot – NZ Herald
• Hospitality spend surges in some small regions, but lacklustre in bigger centers – Stuff
• Restaurant Association warns cost pressures squeezing hospitality profits – NZ Herald
• “Margins are tighter than ever”: Hospo struggles despite record high revenue – NewstalkZB
• Restaurant Association warns rising costs hitting profits – RNZ
• 1News 15 October (7.00mins into episode)
• Breakfast – interview with Marisa Bidois 15 October (57mins into episode)
• ThreeNews 15 October
• Nelson’s hospitality sector leads the country but margins remain tight – The Press
• Hard Work, Thin Rewards: Hospitality’s record $15.99 billion year – Hospitality Business

The Restaurant Association and Hospitality New Zealand the welcome the Government’s announcement that the hospitality industry will be the focus of the next Ministry of Regulation industry review.

Minister of Regulation, Hon David Seymour, and Minister of Tourism and Hospitality, Hon Louise Upston announced the review – which focuses on regulations that apply to restaurants, bars, cafes, food stalls at markets, food trucks, catering businesses and hotels – this morning.

Hospitality NZ Interim Chief Executive, Nick Keene, says, “We’re pleased to see recognition of the significant regulatory and compliance pressures on the hospitality sector, as well as the complicated nature of the legislation that governs how we operate.

“We know that across our respective memberships, the rules and regulations operators face place a strain on investment and employment decisions, and the ability to grow the sector as a whole.”

Similiarly, Restaurant Association Chief Executive, Marisa Bidois, says, “We’ve been jointly asking for this regulatory review since the 2024 Hospitality Summit, and it’s pleasing to see the government has heard our voice.”

“We have a unique opportunity to support a comprehensive look at the red tape holding our industry back, and expect a strong set of recommendations that will support hospitality’s growth into the future.”

Moving forward, the Restaurant Association and Hospitality NZ are looking forward to working with Ministers and the Ministry of Regulation team to support the review.

ENDS

For more information:

Sam MacKinnon                                         Jesse Thompson

Hospitality New Zealand                           Restaurant Association

E: media@hospitality.org.nz                   E: jesse@awhigroup.nz

M: 021 026 72441                                     M: 021 414 201

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For further information:

• Ministry for Regulation Hospitality Sector Review