5 August 2025

Hon. Erica Stanford
Minister of Immigration
Parliament Buildings
Wellington
E.Stanford@ministers.govt.nz

Kia ora Minister Stanford

Progressing policy development in the immigration portfolio

As you are aware, immigration policy settings have consistently been one of the most pressing
issues raised by Restaurant Association members over recent years.

After recent engagements with immigration officials that have shown the number of visas expiring
over the coming months, we have work underway as an industry to review our workforce needs
and priority roles within the immigration system.

In the meantime, I would appreciate an update on progress reviewing immigration policy settings,
and when we can anticipate announcements being made which we hope will give our members
some confidence as our industry gets closer to beginning recruitment for the busy summer trading
period.

Accredited Employer Work Visa (AEWV)

Acknowledging that a number of changes to the AEWV scheme have already been announced, I
would appreciate confirmation or otherwise as to whether further changes to the job check stage
— in particular regarding tiered accreditation — is still being considered. My understanding is that
these decisions were due early this year, and despite good early-stage engagement from your
officials, we have not had any updates on whether this option will progress.

Skilled Migrant Category Resident Visa

In your speech to the Employers and Manufacturers Association on 16 August 2024, you indicated
that once the AEWV review is complete, work would begin to ensure our skilled residence settings
are appropriately targeted to address skills gaps.

We have not been invited to participate in any consultation on the Skilled Migrant Category
review. As such, we are unclear as to whether the Government considers the AEWV review to be
complete, and whether a review of the Skilled Migrant Category is underway. I would appreciate an update on this work, and the opportunity to provide feedback should consultation already be
underway.

New Pathways for Seasonal Workers

We were pleased to participate in consultation on the two seasonal surge capacity visas being
considered for introduction in November, which will certainly have an impact on the hospitality
industry workforce. Understanding that Cabinet decisions were due to be made in June, we would
appreciate a heads up where possible on expected timing for an announcement on decisions
around these two visas.

As our industry looks to the future, I am committed to doing what I can to ensure that policy
settings across Government are as supportive as possible of our recovery and growth. To that end,
please do not hesitate to contact me directly if I can be of any assistance. I look forward to hearing
from you soon.

Ngā mihi nui,
Marisa Bidois
Chief Executive
Restaurant Association of New Zealand

cc Hon Louise Upston, Minister for Tourism and Hospitality

Everyone can use a little extra help when it comes to reaching their money goals.

Westpac’s Managing Your Money programme is supporting Sorted’s Money Month, which is a nationwide public awareness campaign around building your confidence on all things about money. The Managing Your Money Team Joins us to offer their engaging, practical and interactive financial wellbeing programme to help you feel more confident when it comes to making decisions about your money.

You are invited to join the Westpac Managing Your Money team for their upcoming August webinars with a mix of topics to support theme of Sorted Money Month which is about having an emergency fund.

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Upcoming courses:

Session One: Tuesday, 5 August. 11am-12pm

Understanding Debt

Register here.   

Session Two: Tuesday,  12 August. 11am-12pm

Saving and Investing

Register here. 

Session Three: Tuesday, 19 August. 11am-12pm

Preparing for the future (Kiwisaver)

Register here.

Session Four: Tuesday, 26 August. 11am-12pm

Weathering the Storms

Register here.

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MYM EXTRA WORKSHOPS:

Session Five: Wednesday, 13 August. 11am-12pm

Buying Your First Home

Register here.

Session Six: Wednesday, 27 August. 11am-12pm

Managing Your Mortgage

Register here.

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To access Microsoft Teams please review these How To’s: Joining a Teams call – DESKTOP and  Joining a Teams call – MOBILE.

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The Managing Your Money team offer these classes as general information only and do not talk about Westpac products and services.  If you need personalised advice, email managingyourmoney@westpac.co.nz they’ll find the right person to help. 

28 July 2025

Restaurant Association responds to credit card surcharge ban for consumers but warns it will add pressure on hospitality businesses

Clearer consumer education needed to address misconceptions around surcharges

The Restaurant Association recognises that the ban on surcharges for in-store payments, including Paywave, is positive for consumers, but highlights the challenges this presents for hospitality businesses already operating on tight margins.

“We understand and support making payments simpler and more affordable for consumers,” says Marisa Bidois, CEO of the Restaurant Association. “However, these surcharges are genuine costs that businesses must pay. Without surcharges, businesses will need to absorb these fees, further impacting already small margins.”

It is important that these announced changes align with recent Commerce Commission announcementsregarding the regulation of interchange fees, in order to ease the burden on small businesses.

The recent announcement by the Government to ban surcharges on card and contactless payments has come as a surprise, despite the Restaurant Association’s ongoing discussions with officials about these concerns.

“We’ve actively engaged with the Government to outline the financial pressures faced by hospitality businesses due to bank-imposed fees,” Bidois explains. “While we welcome consumer-focused changes, we are concerned about the lack of consultation on this particular announcement.”

The Restaurant Association anticipates hospitality businesses may need to adjust their pricing to manage these additional costs. “Removing the ability to surcharge could mean businesses factoring these costs into their overall pricing, potentially leading to increased costs for diners,” adds Bidois.

“There’s still an underlying perception among consumers that surcharges are simply businesses attempting to increase profits. We believe this perception may only worsen unless there is a careful, clear communications effort explaining exactly how interchange and merchant service fees flow through to consumers.”

ENDS

• Government to introduce Retail Payment System (Ban on Surcharges) Amendment Bill by end of 2025
• Ban expected to be in place no later than May 2026
• Ban will apply to in-store payments made using domestic Mastercard, Visa debit, credit cards and EFTPOS
• Does not apply to does not apply to online payments, foreign-issued cards, prepaid gift or travel cards, or cards from networks like AMEX or UnionPay

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What hospitality operators need to know

The Government has announced plans to ban card payment surcharges on in-store transactions, including Paywave and other contactless methods. The move, announced by Commerce and Consumer Affairs Minister Scott Simpson, is part of a wider effort to simplify costs for consumers and remove surprise charges at the checkout.

The proposed legislation is expected to be introduced before the end of 2025, with a ban coming into force no later than May 2026. It will apply to most domestic in-person card transactions, such as Visa, Mastercard, debit cards, and EFTPOS. Online payments, foreign-issued cards, and AMEX or UnionPay will not be affected.

What’s changing?

The change is part of a proposed Retail Payment System (Ban on Surcharges) Amendment Bill, which aims to make payment systems more transparent and affordable for consumers. The legislation is expected to be introduced to Parliament by the end of 2025, with a transition period to follow.

A survey in 2024 of Restaurant Association members found that 63% apply a surcharge on certain payments. These surcharges help recover merchant fees charged by banks and payment processors — which are often not insignificant. Under the new rules, these fees will no longer be able to be passed on to customers. Instead, businesses will need to absorb them into their overall pricing, which could lead to menu price adjustments or tighter margins.

The Restaurant Association’s View

The Association supports efforts to make payments clearer and more affordable for consumers but notes that the announcement has come as a surprise, with limited consultation. We understand and support making payments simpler and more affordable for consumers. However, these surcharges are genuine costs that businesses must pay to banks. Without surcharges, businesses will need to absorb these fees, further impacting already small margins.

These announced changes need to align with recent Commerce Commission announcements regarding the regulation of interchange fees in order to ease the burden on small businesses.

Additionally, the Association highlights the need for clear public education to help consumers understand how interchange and merchant service fees actually work. There’s concern that without this, operators may face further negative sentiment from customers unaware of the cost pressures behind the bill.

Timeline

• Legislation—the Retail Payment System (Ban on Surcharges) Amendment Bill—is expected to be introduced to Parliament by the end of 2025.
• The surcharge ban will be effective no later than May 2026.

What’s in scope?

• Included: Domestic Visa, Mastercard (debit and credit), and EFTPOS in-store payments.
• Excluded: Online purchases, foreign-issued cards, prepaid or travel cards, AMEX, UnionPay, and other international card networks

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More information:

Government announcement on banning surcharges – Beehive.govt.nz

Restaurant Association press release response

Ban on credit card and contactless payment surcharges – Stuff

The Government will ban card payment surcharges, ‘shoppers will no longer be penalised’ for how they pay, Commerce and Consumer Affairs Minister Scott Simpson says – Interest.co.nz

Government to ban card payment surcharges, businesses to pick up the tab – NZ Herald

Restaurant Association members, Coco’s Cantina owner-operator, Renee Coulter, shares her thoughts on the role of music in hospitality, the surprise of receiving that first music licence bill, and why supporting artists through licensing is simply the right thing to do.

At Coco’s Cantina, the bustling institution that’s been thriving on Auckland’s Karangahape Road since 2009, hospitality has never been just about food and service. It’s a full sensory experience, which music has been part since the very beginning. As owner-operator Renee Coulter puts it, “When we first thought about opening a restaurant, music was there sitting right next to food and staff.”

Music runs through Coco’s like a lifeline. It’s in the air, in the energy, and even in the décor, with imagery of favourite musicians filling the windows and walls, nestled among the eclectic bric-a-brac and trinkets that gives the space its lived-in charm.

Known for its comfortable, vibrant atmosphere, Coco’s acknowledges the importance of music in setting the tone. “The music of a good establishment is as important as anything else,” says Renee – and they mean it. Music isn’t just ambiance; it’s identity. 

Having no music is as big as, like, having no meatballs—or actually, it’s worse than running out of meatballs.

That’s a bold claim from a place famous for its spaghetti and meatballs, but it speaks to how deeply music is integral to the experience.

Like many small businesses, Coco’s had a moment of surprise when they received their first music licence bill. “I remember getting our first music licence bill and going, ‘Huh! What’s this!?’” But that moment turned into a deeper understanding of the relationship between hospitality and the creative industries.

“When you’re a small business, or just starting out, it’s another expense,” they acknowledge. But Coco’s doesn’t shy away from responsibility. They lean into it.

When you understand how closely hospitality and creatives hold hands… it just feels right to do our part.

Paying for a OneMusic licence isn’t just about ticking a legal box. It’s about supporting the creators behind the music. “Paying the OneMusic licence does go to the artists. I think a lot of people don’t even know that.” At Coco’s, where creativity is celebrated from plate to playlist, supporting fellow creatives is a natural extension of their values. “Being a creative is the most honest expression, and it’s our way of showing support to tautoko them.”

Music licensing ensures that the artists who soundtrack our lives are compensated for their work. It’s a way for businesses to say, “We see you. We value you.” At Coco’s, where the vibe is as carefully curated as the menu, that support is non-negotiable.

Visit Coco’s Cantina to soak up the good vibes and fun times, beginning at their website.

To learn more about a OneMusic licence for your own business, you can find all the information to get you started here.

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This article originally appeared on the OneMusic website – check it out here.

Rising costs, cautious consumers, and a tight labour market have created the perfect storm for New Zealand’s hospitality industry. For the first time, operators are reporting that wage costs have reached 40%, marking a critical threshold that’s forcing businesses to rethink their operational strategies.

Rising costs, cautious consumers, and a tight labour market have created the perfect storm for New Zealand’s hospitality industry. The Restaurant Association’s Remuneration Report, based on data from 13,945 employees across more than 100 positions, reveals an industry doing its best to move forward despite unprecedented challenges. But the numbers tell a sobering story about an sector stretched to its limits.

The 40% wage cost watershed

The average hourly rate across the industry now sits at $27.84, with salaried roles averaging $83,415. While wages continue to grow, the pace has slowed dramatically – hourly rates increased by just 2.54% in 2025 compared to 2024, and salaries by only 0.50%.

More concerning is what this means for business viability. When wage costs hit 40% of revenue and food costs typically account for another 28-35%, operators are left with combined costs consuming up to 75% of total revenue before considering rent, utilities, and other fixed expenses. For businesses operating on 3-5% net profit margins, this leaves virtually no buffer for unexpected costs or economic downturns.

Clear pathways despite pressure

Despite financial constraints, the industry maintains clear progression pathways. Kitchen hierarchies show defined advancement opportunities, from Kitchen Hand ($25.03/hour) through Commis Chef ($26.83), Chef de Partie ($29.63), Sous Chef ($32.11), Head Chef ($36.81), to Executive Chef ($46.62/hour or $114,879 for salaried positions).

Front-of-house progression follows a similar pattern, starting with basic service roles earning around $25.08-$25.83/hour, progressing through Wait Staff ($25.52), Duty Manager ($29.16), Maitre D’ ($29.97), and up to Restaurant Manager ($32.96).

At the top end, management positions command strong compensation, reflecting their critical importance in navigating current challenges. General Managers now average $133,208/annum, Financial Controllers $136,008, and Directors of Sales and Marketing $138,415 – roles that saw some of the largest pay increases this year.

Regional markets tell different stories

Auckland dominates the sector, employing 35.8% of surveyed staff and reporting the second-highest average hourly wage ($28.35), though with the widest wage variance ($7.50). This market dominance creates upward pressure on wages nationally.

Queenstown/Southern Lakes leads with the highest average hourly rate ($28.51), reflecting the competitive nature of this high-turnover tourism market. Canterbury/Central South Island, home to 11.9% of surveyed employees, offers an overall average rate of $27.66/hour, while Wellington sits just below the national average at $27.65.

Regional role differences reveal interesting market dynamics. Head Chefs earn the most in Hawke’s Bay ($41.51), while Bar Managers in Gisborne/East Cape lead the country at $38.50/hour.

The strategic response

In light of rising wage costs, industry leaders are implementing various strategies to maintain viability. Productivity improvements through better staff scheduling and cross-training are becoming essential. Technology investments to streamline operations, menu changes that improve gross margins, and careful pricing adjustments are all being considered as operators seek to balance sustainability with competitiveness.

As the report indicates, operators are faced with daily choices and trade-offs. The industry’s commitment to supporting staff remains strong despite challenging conditions, but finding the right balance between fair pay, sustainable operations, and strong team culture has never been more critical.

The key takeaways are clear: wage growth continues but at a slower pace, the 40% wage cost benchmark demands strategic response, role progression remains a powerful retention tool, and regional variations require tailored approaches. Success will depend on how effectively operators can manage these competing pressures while maintaining the people-driven culture that defines New Zealand’s hospitality industry.

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More information

• An Executive Summary for the 2025 Remuneration Survey Report can be downloaded here.

• The full 2025 Remuneration Report, including detailed regional breakdowns, sector analysis, and year-on-year comparisons, is available here.

Hear it from the artists themselves.

In this video series by Restaurant Association key partner, OneMusic, five talented New Zealand musicians share their thoughts on the value of music, the realities of making a living as an artist, and why fair licensing fees matter.

Click on each of the images to view the videos, or click on PLAY.

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A OneMusic licence gives you the permission you need to play our music in your business, and support the people that make the music you love. Find out more about OneMusic here.

We’re excited to introduce a new partnership between the Restaurant Association and Feed the Feed, giving members exclusive access to affordable, high-quality social media content — designed specifically for the hospitality industry.

Feed the Feed is a pared-back, user-friendly content creation company that works with cafes and restaurants across the country. They specialise in creating authentic, attractive photo and video content tailored for platforms like Instagram, Facebook, and TikTok — helping businesses like yours better connect with their customers online.

This partnership is launching with a pilot in Auckland Central — but we’re planning to roll it out to other regions soon. If you’re outside the pilot area and are keen to be included, we’d love to hear from you.

What’s on Offer

Choose the package that best suits your business — all customisable and offered at special RA member rates:

1. Feature Reel Package ($310) – Capture the vibe of your business

• One reel that showcases the essence, vibe, energy and experience of your venue
• 10 high quality stills for you to post on your social channels
• Tip sheet on posting

2. Stills package ($350) – For those who need photos

• 20 high quality stills for you post on your social
• One reel compiled from still images
• Tip sheet on posting

3. Custom package – Let us create a custom package for your needs

• Talk to us and we’ll get you a quote for what your particular business requires

These sessions are tailored to you — with flexible shoot styles and a focus on real, engaging content that works for your brand.

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Social media is a powerful tool — but producing great content regularly can be time-consuming and expensive. This partnership makes it easier, more accessible, and more effective for hospitality businesses to stay visible and relevant online.

RA members also receive:

• Bonus content for early bookings in each pilot area
• The chance to be featured in our Spotlight Your Suburb campaign
• Access to Feed the Feed’s DIY Social Media for Hospo guide
• Regular tips to support your content strategy

If you’re in Auckland Central, we’ll be in your suburb over the month of July 2025 — spaces are limited. Get in touch now!

Interested, but not based in Auckland Central? Let us know! We’re collecting expressions of interest for future regions. Email us at info@restaurantnz.co.nz.

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🔗 Learn more about Feed the Feed at www.feedthefeed.nz

Quiet periods can be genuinely stressful for hospitality businesses. The financial pressure of lower revenue, concerns about staff hours, and the nagging worry about whether things will pick up again. But with the right approach, quiet periods become powerful opportunities to build foundations that will serve you well when busy times return.

Invest in Your Team

When service is quieter, you have more bandwidth for staff development. Use this time to run training sessions that usually get squeezed out of busy schedules. Whether it’s wine education, new POS system training, food safety refreshers, or customer service workshops, your team will return to service sharper and more confident. Check out the Association’s training hub for inspiration, or consider bringing in external trainers or having senior staff share their expertise with newer team members.

Deep Clean and Refresh

Every hospitality business has that running list of tasks that get pushed aside during busy periods. Forced downtime is the perfect opportunity to tackle deep cleaning projects, equipment maintenance, and those small repairs that have been nagging at you. Strip down the kitchen for a thorough clean, reorganize storage areas, or finally get those scuffed walls touched up. Your customers will notice the difference when you reopen.

Menu Innovation Time

With less service pressure, you can experiment with new dishes, refine existing recipes, or completely overhaul sections of your menu. Test new suppliers, play with seasonal ingredients, or develop those signature dishes you’ve been thinking about. Document everything with photos for future marketing use, and get your team involved in the tasting and feedback process.

Content Creation Marathon

A quieter restaurant provides the perfect backdrop for creating marketing content. Photograph dishes in natural lighting, film behind-the-scenes videos, create recipe tutorials, or develop content that showcases your team’s personalities. Build up a bank of social media content that you can use throughout the year. This is also an ideal time to update your website, refresh your online menus, and ensure all your digital platforms are current.

Strengthen Your Network

Use the slower pace to reconnect with suppliers, local business owners, and industry contacts. These relationships often get neglected during busy periods but are crucial for long-term success. Check in with your regular suppliers, explore new partnerships, or simply catch up with fellow operators who might be dealing with similar challenges. Sometimes the best business opportunities come from unexpected conversations during quiet periods.

Plan Ahead

Review your booking systems, analyze recent sales data, plan upcoming promotions, or work on seasonal menu changes. This administrative work rarely gets the attention it deserves during busy service periods but can significantly impact your future success.

The Mindset Shift

The key to making quiet periods work is preparation and mindset. For instance, instead of seeing slower times as purely negative, view them as intensive development periods that ultimately make your business stronger. Keep a running list of projects and improvements so you’re ready to spring into action when things get quiet. Use the time to emerge stronger, more organized, and better prepared for whatever comes next. That’s a competitive advantage worth investing in during every quiet spell.

June 2025

Ringo Hora Workforce Development Council

Level 3, Tower B, 49-61 Tory Street,

Wellington

Tena koe,

Feedback on Proposed Draft Culinary Skills Standards from the Restaurant Association Training and Skills Development Advisory Group

Since 1972, the Restaurant Association has worked to off er advice, help and assistance in every facet of the vibrant and diverse hospitality industry, covering the length and breadth of the country. We’re passionate about our vibrant industry, which is full of interesting, talented and entrepreneurial people.

We welcome the opportunity to provide feedback on the Culinary Skills Standard Drafts: this feedback has come from our Training and Skills Development Advisory Group made up of various members from different hospitality businesses across the motu.

In general, the feedback we have received is support of the proposed standards, and that these culinary standards will allow for flexible demonstration methods centred around principles instead of strict recipes, reflecting modern industry practices, and allowing for workplace-based training to be reflective of the workplace in which the student is working at. Feedback was positive about the mandatory inclusion of communication, teamwork and food safety.

Some of the advisory members also indicated that they thought all of the elective standards would be great for someone entering the industry, and wanted further clarification on what would happen if a student picks their electives for level 3 worth 40 credits, and then further down the track decide that they wanted to upskill in areas that they did not study for. They could see both sides of elective vs mandatory – mandatory provides the opportunity for general knowledge that helps the student decide which area they want to focus on in further study and qualification levels, and electives provide the opportunity to tailor learning to the workplace they currently work in and any current interests. However, they needed clarification as to what happens if a student wanted to do ALL the electives, would this be possible, and what would that entail?

Consensus was that Allergens needs to be included from level 3, and as a stand-alone mandatory standard, not as an elective or embedded into only some of the elective standards. This is to avoid inconsistent allergen coverage, risking student’s readiness for food service roles.

In the Food Safety standard, there is no explicit mention of temperature control, especially with deliveries, and would also be good for complying with the food control plan to be further elaborated to specifically state the “Know, Show, Do” framework.

One element that could be included specifically in Apply cookery techniques in a culinary environment under Core Cookery Techniques is knife skills. and that ‘Importance of mastering basic techniques for culinary success’ does not describe what those basic techniques are. Positive feedback was shared however that this standard is more flexible and caters to a wider variety of hospitality establishments and workplaces.

Thank you for the opportunity to provide this feedback and contribute constructively to the ongoing development of the Culinary Skills Standards.

Budget 2025 introduced a new tax incentive — the “Investment Boost” — designed to encourage businesses to invest in new assets. But is it a good fit for hospitality? Here’s what you need to know.

What is the Investment Boost?

The “Investment Boost” gives businesses a 20% deduction in the year they first use an eligible new asset — on top of normal depreciation. It applies from 22 May 2025 and has no cap on asset value or quantity.

Eligible assets include:

• New equipment (e.g. coffee machines, dishwashers, commercial ovens)
• New vehicles (e.g. delivery vans)
• New commercial or industrial buildings (e.g. refitting a kitchen, upgrading dining areas)

Why It Could Work Well for Hospitality

1. Immediate Tax Relief
   If you’re planning to upgrade or expand, this can significantly reduce your taxable income in the same financial year — boosting cash flow.
2. No Cap on Spend
   Whether you’re a small café buying a new fridge or a large operator building a new site, you can claim — no maximum limit.
3. Building Improvements Count
   Hospitality businesses often invest in physical upgrades, which aren’t always eligible under other schemes — but they are here.
4. Can Encourage Smart Investment
   If you’ve been delaying big purchases, this could be the nudge to invest in more energy-efficient or higher-capacity equipment that improves service and margins.

But There Are Some Considerations

1. Cash Upfront Still Needed
   The boost gives you a tax deduction, not a grant — so you still need to spend the money first, which could be a barrier if cash flow is tight.
2. Doesn’t Apply to Second-Hand Assets
   Many hospitality businesses look for good quality second-hand gear — but only new assets are eligible.
3. Timing Matters
   To claim the extra deduction, the asset must be first used or available for use after 22 May 2025. If you’re already mid-upgrade, your spend might not qualify.
4. Buildings Must Be New
   Renovating or extending an existing building may not be eligible unless it qualifies as a new build under depreciation rules — check with your accountant.

The Bottom Line

If the timing is right for you then the Investment Boost offers a financial upside. But it won’t solve all the sector’s challenges, and the benefits depend on your ability to spend up front and claim through your tax return.

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Find out more here

Download fact sheet here

• Best new establishment: First Mates Last Laugh.
• Double win for Panacea.
• Karangahape Road establishments’ take out three categories.
• Nicola Richards of Monsoon Poon honoured.

Resilience and innovations was on show as Auckland Hospitality’s best came together over King’s birthday weekend for the annual Lewisham Awards. Finalists, judges and guests packed out the Viaduct Events Centre for an evening of recognition and celebration with a time travellers theme.

The makers of the city’s best cocktail, cafe lattes and mince pies, assembled to acknowledge the achievements of the past year.

Karangahape Road establishments featured heavily with a double win for Apero for best Chef and Wine, best central establishment for pasta restaurant Pici, as well as the emerging talent award for the cult following of Pie Rolla.

Further off the beaten track were wins from Westhaven Marina located First Mates, Last Laughs for best new establishment, founded by Judith Tabron of Soul Bar fame, as well as Avondale based Tokos Tacos for best West Auckland establishment.

The Restaurant Association sponsored Hospo Hero category was won by Nicola Richards, owner of Monsoon Poon, the popular Southeast Asian restaurant closed it’s doors after almost 20 years of trading in early May.

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LEWISHAM AWARD WINNERS 2025

Best Emerging Talent – Lewis Mazza-Carson @ Pie Rolla’s

Best Bartender – Theo Thjandra @ Truth or Dare/Goblin

Best Beer Brewer – Hallertau

Best Cafe – Duo

Best Chef – Leslie @ Apero

Best Cocktail Experience – Panacea

Best Central Auckland Establishment – Pici

Front of House – Sophie Ehan @ Gilt

Hospo Hero – Nicola Richards @ Monsoon Poon

Best Innovation – Everybody Eats

East/Waiheke – Casita Miro

Best North – Fantail & Turtle

Best South – Mania Seafood Boil

Best West – Tokos Tacos

Best New Establishment – First Mates, Last Laughs

Best Producer – Kumeu River Wines

Best Sales Experience – Gina Nicholls @ Tickety Boo

Best Sustainability – Panacea

Best Wine – Apero