BY THE MENTAL HEALTH FOUNDATION | WWW.MENTALHEALTH.ORG.NZ

From workloads to wellbeing, the COVID-19 pandemic poses many challenges. As a small business owner or manager, it’s important to keep an eye on your stress levels.

This article by the Mental Health Foundation talks about learning to spot warning signs and pick up tips to improve your wellbeing. Your health and happiness — and your business — will benefit.

The stress of uncertain times

No matter how COVID-19 has affected your business, good and bad, it poses a mental wellbeing challenge. Operating in uncertain times is stressful — even if you relish change and new ways of doing things.

For many, there’s the added financial stress of reduced or uncertain earnings. And some business people face cutting jobs or closing altogether. This takes an emotional toll, and takes away social connections forged at work.

“We’ve had to change the way we do things. COVID-19 has challenged our sense of how the world works, how our careers go, how our relationships go,” says Lisa Ducat, workplace wellbeing specialist at Mental Health Foundation.

“It’s been a full-on impact on the three areas that keep us well: feeling good, functioning well, feeling connected to others.”

Business impact 

When it comes to wellbeing checks, you might be focused on your staff and loved ones outside work. But it’s equally important to check on yourself.

It’s common for small business owners to wear many hats, to juggle multiple tasks and responsibilities, to work long hours. Even if you’re used to doing this and doing it well, it’s harder in uncertain times. Even before the pandemic hit, 80% of business owners reported feeling isolated in a survey by Business Mentors New Zealand. All this adds to stress.

“Business owners are used to seeking business-orientated support. You get support to keep business going,” says Ducat. “Remember you are the business. Your health and wellbeing are your business’s biggest resource.”

On a scale from minor impact to major, most people will be somewhere in the middle, says Ducat. Most will benefit from “psychological first aid” to ease stress before it escalates to burnout. This might mean adding exercise or fresh air to your day, problem-solving with others, or connecting with people you care about. If you are suffering from extreme stress, seek professional help.

Ducat recommends making space to reflect. And she warns against “toxic positivity” — feeling forced to only talk about the positive and resisting negative or difficult experiences.

“Our feelings are our feelings. They give you important information,” says Ducat. “Ignoring feelings you don’t like may hinder problem solving. Toxic positivity will also stop others from feeling safe talking to you about what they are struggling with.”

Instead, consider the pros and cons of what you’re going through. “This might be saying to yourself ‘yes it’s difficult AND I’m upset AND I got through it’,” says Ducat.

“It’s a balancing act. Knowing it’s awful. Knowing we have limited control.

Recognising you managed to shift your business operations and lifestyle at short notice. Thinking about new possibilities now life isn’t going how you thought it would.”

Signs of stress 

Warning signs may include:

• changes to sleeping patterns
• hard to make decisions
• feeling impatient or grumpy
• losing confidence
• losing interest in loved ones or in your work, favourite pastimes, or in people you care about
• indigestion or stomach pain.

Are you experiencing any of those warning signs now? Or have you noticed warning signs recently? If yes — or if you think it’s possible — it’s time to take steps to ease stress and prevent burnout.

The Mental Health Foundation defines burnout as exhaustion (emotional and physical) + cynicism + reduced sense of accomplishment (low morale, self-esteem, lower coping ability).

How to help yourself 

Tips 

Learn the signs of stress. Think about when you notice stress in yourself — what are your personal warning signs?

What helps ease your stress? If you’re not sure where to start, try these suggestions:

• Give yourself permission to not be at your best.
• Be kind to yourself, as well as to others.
• Involve others in problem solving. Talk to your team, other business owners, a mentor.
• Look after your physical health, get sleep, and eat well. Your mind can’t work well if the engine runs on empty. Feel like you don’t have a spare minute for even a walk around the block? Try a walking meeting.
• Take notice of small things each day that make you feel good. Try and make time to do more of these things.

“Don’t think of one huge problem. Break it down. If you can solve one of these problems, that will help reduce your stress,” says Ducat. Recognise the small goals you achieve, rather than focusing on the next one you haven’t started.

Coping under pressure 

• Don’t try to do everything yourself.
• Avoid toxic positivity. It’s unrealistic and unhelpful to pretend everything is fine.
• Don’t tell yourself or others to just relax. It won’t work — and might even make you feel more tense.
• Beware trying to “fix” yourself or others. It’s OK to sometimes feel frustrated or angry. Use these feelings as a wellbeing barometer. If they start to build up, it’s a sign to ease pressure on yourself.

“Just step back and go ‘I am angry’ or ‘I am upset’,” says Ducat. “And then think about how you can positively deal with those feelings.” 

Resources that can help 

• The Restaurant Association has a number of health and wellbeing resources, produced in association with The Mental Health Foundation, available online: https://www.restaurantnz.co.nz/membership-resources/resources/?category=mental-health-wellbeing.

• The Mental Health Foundation’s website has a range of tips and worksheets to reduce stress. Some help you spot the signs of stress, others help you identify what you need to stay well.
  • Minimising and managing workplace stress (external link) — Mental Health Foundation
  • Ways to wellbeing (external link) — Mental Health Foundation

• Also check out the tools on the Resilient Organisations website.
  • COVID-19 business resilience resources (external link) — Resilient Organisations

Highwater Eatery picks up best restaurant while Hiakai takes out People’s Choice

Wellington Industry recognises outstanding COVID innovation and resilience with awards for Kapura, Wellington on a plate and Jackie Lee Morrison

Our Wellington hospitality folk acknowledged the outstanding abilities of its own with the announcement of the winners at the Felix Wellington Hospitality Awards ceremony held on 1st November.

Presented by the Restaurant Association, along with our lead partner Lexis Comply Hub, the awards acknowledge our outstanding Wellington hospitality professionals, all of whom are making a positive impact on our local café, dining and drinking scene.

Cuba Street Restaurant Association member, Highwater Eatery, known for its approach to using local, sustainable and ethical produce, picked up the accolade for best restaurant in the region. Ground breaking chef Monique Fiso, picks up the People’s Choice award for Hiakai.

This year we introduced three new categories for outstanding community spirit, outstanding innovation and outstanding local hospo hero in recognition for the people and businesses that have stepped up and showed steely determination as we navigated our way through COVID-19.

Winning the award for outstanding community spirit is Kapura. Jamie Williams and the Kapura team transformed the business to produce frozen meals and packs. The team worked with The Ministry of Social Development to deliver over 200,000 meals and 35,000 grocery boxes to 9000 Wellingtonians in need, all at cost price. The Kapura team also started a lockdown legends website where members of the public could nominate someone in the community doing great work to receive a free main meal at any of the Kapura sites. Outstanding local hospo hero went to Jackie Lee Morrison who spearheaded a hospitality collective, the Pandemic Pack, to offer a combined delivery service during Levels 3 and 2 of the NZ COVID-19 alert system.

Outstanding Innovation went to At Yours by Visa Wellington On a Plate who created an online directory of food and beverage services offering contactless delivery, click and collect, and/or takeaway during Alert Level 3 of the Covid-19 lockdown. The site was put together in record time, designed to be up and running as soon as the country moved to Alert Level 3.

Shepherd Elliott was awarded the accolade of outstanding chef for his novel flavours and sophisticated techniques, which are showcased at Shepherd. Long running eatery, Olive, picks up the award for outstanding café for its seasonal French and Italian inspired menus in a rustic space. Davey McDonald, Ortega, picked up the award for outstanding maitre’d while Capitol restaurant took out the outstanding front of house team. Justin McKenzie of C G R Merchant & Co, Cuckoo Emporium and Hawthorn Lounge collected the award for outstanding hospitality professional.

Wellington has a vibrant and world leading hospitality scene which deserves to be recognised. Our goal is to recognise those providing an exceptional experience and connect them to one another and the local dining community. It has never been more important for diners to get out and try the fantastic array of local dining spots so we hope these awards inspire Wellingtonians to support our locals.

The winners of the 2020 Felix Wellington Hospitality Awards are

L’affare Outstanding Barista

Madison Veitch, Customs Coffee Supreme

Pernod Ricard Outstanding Bartender

Devan Nesbitt, Hawthorn Lounge

posBoss Outstanding Front of House Team

Capitol Restaurant

American Express Outstanding Maitre’d

Davey McDonald, Ortega Fish Shack & Bar

Southern Hospitality Emerging Chef

Taylor Annals, Egmont Street Eatery

Gilmours Outstanding Chef

Shepherd Elliot, Shepherd

Service Foods Outstanding Street Food/Casual Dining

Soul Shack Chicken

Meadow Fresh Outstanding Café

Olive

Restaurant Association of NZ Outstanding Beer Experience

Parrotdog Brewery

The Wine Writer Outstanding Wine & Beverage List

Noble Rot Wine Bar

Negociants Outstanding Wine Experience

Puffin Wine Bar

The National Distillery Company Outstanding Cocktail Experience

Crumpet

Coca Cola Amatil Outstanding Bar

Havana Bar

RIP Global Outstanding New Establishment

Mason

Nova Energy Outstanding Regional Establishment

The Botanist

OneMusic Outstanding Ambience & Design

Puffin Wine Bar

Eftpos NZ Outstanding Ethnic Cuisine

Viva Mexico

Red & White Cellar Outstanding Restaurant

Highwater Eatery

Te Papa Outstanding Sales Rep

Stefan Pearce, Parrotdog Brewery

V Pure Outstanding People’s Choice Establishment

Hiakai

Restaurant Association of NZ Outstanding Supplier

Shoots Microgreens

Moore Wilson’s Outstanding Caterer

Sarah Searancke Catering

Menulog Outstanding Hospitality Professional

Justin McKenzie, C G R Merchant & Co/Cuckoo Emporium/Hawthorn Lounge

Go with Tourism – a government-funded initiative developed to build New Zealand’s tourism workforce – has launched World of Tourism, a new web tool that enables the user to easily explore the endless career pathways that are available in tourism and hospitality.

World of Tourism provides accurate information on what job progression in tourism may look like, what skills you need to move on to each step of the career ladder, and at which points transferable skills earned can move you sideways onto a completely new career path.

To understand how a career pathway could look, users of the site simply click onto either an entry-level role to see which jobs follow, or a senior-management role to discover the steps taken to get to that position.

While accessible to all, World of Tourism is mostly targeted towards educators and students.

“Too many people believe outdated myths and stereotypes about tourism and unfortunately this influences the study and career choices of our rangatahi,” says Matt Stenton, Programme Director for Go with Tourism.

“Students need more opportunities to view tourism as a viable career pathway. Until the current secondary school tourism curriculum can be converted into an achievement-standard subject – which is more reflective of the industry’s importance in New Zealand – we need initiatives such as our Education Programme and World of Tourism to offset the skills shortage the industry faces once the borders open.”

Prior to COVID-19, 40,000 new workers were needed in the tourism industry by 2025 to keep up with international visitor demand. This is despite the industry being New Zealand’s biggest export earner prior and one of the largest economic sectors worldwide.

World of Tourism will be a valuable component of Go with Tourism’s Education Programme in New Zealand secondary schools and travelling careers expos to encourage students to consider a career in tourism.

There are currently more than 100 roles featured on World of Tourism, which highlight the wide range of roles available in the industry – from frontline customer service work to the behind-the-scenes management roles such as human resources, marketing and finance. The site will continuously be added to as Go with Tourism receives new information on roles, or when new roles are created.

“We hope to gain the interest and support of every tourism and hospitality business in New Zealand to provide us with the information we need to keep building this tool,” says Stenton. “Any feedback from industry will be warmly welcomed.”

To explore World of Tourism further, please visit gowithtourism.co.nz/world-of-tourism

Today sometime the NZ COVID-19 Tracer app will display an alert on all phones that have it installed. The alert will come up in the phone’s lock & home screens as an image tile.

Title:

The more we scan, the safer we’ll be

Body:

Whatever you’re doing this weekend, scan the QR codes wherever you go. If you’re feeling sick, please isolate, call Healthline and ask about getting a test.

The Ministry of Health wishes to advise that due to this alert notification customers may be more vigilant in their use of the app and therefore we must ensure that the official QR code posters are displayed in easily accessible areas. Below is a list of possible questions and answers about the alert that you can use to educate yourselves and your customers

COMMON QUESTIONS AND ANSWERS ABOUT THE ALERT

Q – Why did I get the alert?

A – With many of us heading into a long weekend we wanted to remind everyone of good practices over the weekend, that includes scanning everywhere you go.

Q – Can I get the alert back?

A – No it shows on your home or lock screen then it goes.

Q – Why did you decide to send an alert?

A – With some cases being reported this week, and heading into a long weekend we wanted to remind everyone the importance of scanning so we can respond to any positive cases very quickly.

Q – This alert annoyed me how do I turn it off?

A – We recommend you keep alerts on as that’s how you will receive a location alert if you are ever in contact with COVID-19 but, that said – you can turn notifications off in the app, under receive contact alerts in the dashboard (same image as below)

Q – Why did my friend /colleague / whanau etc,  get the alert but I did not?

A – You need to have notifications enabled in NZ COVID Tracer – to find that  in NZ COVID Tracer go to Dashboard and scroll down to Receive contact alerts

With the recent small outbreak of COVID-19 cases in the community, the government has asked us to remind all of our members to stay vigilant over the Labour Day holiday weekend with maintaining your COVID-19 health & safety policy and practices. 

Please ensure that you have your COVID – 19 Tracer App QR code displayed clearly and encourage its use with your patrons.  While we are at Alert level 1 the government is still encouraging the use of masks where possible to help prevent the need for another return to heightened alert levels.

If you need help or support, or would like to provide us with feedback please do get in touch with the Helpline team on 0800 737 827.

We hope you have a busy and profitable long weekend!

Prepared for: Ministry of Business, Innovation and Employment

Date: Monday, 19 o Whiringa-ā-nuku | October 2020

Restaurant Association of New Zealand feedback

What effects have you observed as a result of changes to the minimum wage? (You may wish to comment on the April 2020 increase, and/or increases over the past 5 years)

Before the COVID-19 pandemic, the hospitality industry was growing: we employed more than 133,000 people, over 18,000 restaurants and food outlets, generating annual sales in excess of $11 billion. But of course, this has all changed.

The impact of COVID-19 on hospitality is most appropriately described as both catastrophic and devastating, with many operators remarking the minimum wage increase during the pandemic was the emotional breaking point.

The Government’s COVID-19 Alert Level system meant 98% of our member businesses had no ability to generate any revenue at Alert Level 4, and while contactless pick up and delivery at Alert Level 3 provided some relief, there were few in our industry set up to thrive in the Level 3-type environment.

We raised our concerns around the impending minimum wage increase with Hon Iain Lees-Galloway in a meeting at our head office in early March and were dismayed the Government chose to move ahead with the increase at a time when there was zero revenue coming into nearly all hospitality businesses across the country. One Member noted it was “ironic that when we have no turnover the government expects us to still pay 80% of wages, when their payment was not even the minimum wage.”

At the height of the COVID-19 lockdown, 57 per cent of our Members were considering, or needing to restructure and a fifth of our Members were considering closing their business permanently. Based on our membership, this equates to just under 500 Member businesses, affecting around 10,000 workers.

There is still much work to be done to help hospitality recover: we need to see pragmatic solutions progressed by the Government to nurse New Zealand’s services economy back to health. We saw 84 redundancies and five business closures within our membership in the month of September alone, and expect this number to continue to grow in the coming months. It would be incongruous to add additional costs on to businesses at a time when many of them are struggling to survive.

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What positive effects are likely to result from increases in the minimum wage rates, for both employers and workers? Is the current COVID-19 environment likely to change these effects?

The majority of our Member businesses (75%) are small to medium enterprises (SMEs) meaning that as well as being the employer, the owners are also the marketing department, sales department, the HR department, the creative director, the quality control officer, but to name a few. This means that many hospitality employers are inside the business on a day to day basis alongside their workers. Longer tenure employees tend not to be on minimum wage, as owner/operators want to show their workers the value of their contribution to the business. Higher wages often means higher morale and reduced staff turnover.

Where minimum wages are used, they tend to be for entry level roles such as kitchen hands, Apprentice/ Commis chefs or entry level service staff, or where the employee has no prior experience in hospitality and is not looking for long term employment.

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What negative effects might be caused by an increase in the minimum wage rates, for both employers and workers? Is the current COVID-19 environment likely to change these effects?

The makeup of our small hospitality businesses are generally Mum & Pop businesses and/or long-term hospitality operators who have been in the sector for decades. This means they are familiar with operating businesses with tight profit margins. Profit margins during periods of economic growth tend to sit at around 3% – 5%. This means, any increase in employee costs means those with tight budgets will look to lay off employees to remain solvent. Some employees could make more, but others have to seek additional employment or benefit support.

While some companies can pass on the cost of increased wages to consumers in the form of price increases, this tends not to be an option available in hospitality as consumers are very price sensitive: a $5.00 cup of coffee that goes up by 20% becomes $6.00, which by anyones standards is a notable increase.

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The Government has published an indicative rate of $20 for the adult minimum wage from 2021. What effects do you anticipate if this indicative rate becomes the adult minimum wage?

The Association submits that this will put a further squeeze on businesses within the hospitality sector at a time when we should be focused on supporting businesses that have weathered an extremely challenging year.

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Are there other changes the Government could make alongside an increase to the minimum wage that would be helpful in the current environment?

An absolute priority for the hospitality sector is improving the education and training landscape of hospitality in New Zealand. Our sector is in desperate need of trained people with skills relevant to hospitality: this will command better employment outcomes for workers if their training is properly matched to the industry. While we currently have reasonable access to people who can take on entry level roles, in many cases Members are struggling to fill roles that require more experience. Our aim is to work closer with the Government to grow and support long-term career opportunities within the sector.

The Association is involved with a number of different training programs for the industry both at different levels from entry level to business owner.

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Are there any other issues you would like to raise in relation to changes to the minimum wage rates?

While none of us know exactly how COVID-19 will ultimately shakedown in the long term, it is fair

to say hospitality is in crisis: hundreds of jobs have already been wiped out from our sector, and thousands remain at risk: families’ livelihoods will be the collateral damage of ongoing decision making being made without robust sector engagement.

As an Association, we have a significant role to play to guide the hospitality industry through this continuing period of uncertainty, however we need the government to work with us transparently and collaboratively on decisions that have direct impact on business bottom lines, such as minimum wage rates.

We wish to reiterate it was extremely disappointing to see an increase in the minimum wage during the pandemic, while other aspects of Alert Level rule compliance thrust new costs on the sector. The reason for this is that for hospitality businesses to operate safely and in line with Alert Level guidance, they had to adhere to single server requirements and single use items – which all increased costs. At Alert Level 2, hospitality businesses reported an average 20% increase in staff costs alone.

We have not yet seen the full fall out of COVID-19 in our sector. Our priority continues to be to help as many hospitality businesses in New Zealand survive. Piling on additional costs and compliance hurdles at this juncture will not help. We would be happy to survey our 2500+ Members on minimum wage suggestions for MBIE in the coming months if that would be of interest.

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About this paper: This paper has been compiled by the Restaurant Association of New Zealand for the Ministry of Business, Innovation and Employment’s Minimum wage review 2020. The information reflected in the paper has not been directly tested with Restaurant Association members, rather is a compilation of feedback garnered over the past few years. It does not necessarily reflect all members’ views.

The finalists have been announced in the Restaurant Association’s Canterbury Hospitality Awards and represent the top-notch dining establishments in the region as voted by the hospitality industry.

Built around the concept of sharing where guests sit around the chef’s table, elegant eatery Inati is nominated for outstanding restaurant while chef Simon Levy is nominated for best chef and William Chase is nominated for emerging front of house professional. The restaurant picks up its fourth nomination in the category of outstanding wine and beverage list.

Popular speakeasy bar O.G.B housed in an old heritage building in Cathedral Square takes out nominations for best bar, outstanding bartender and emerging front of house professional for Jonah King.

Great cafes are not lacking in the region with Child Sister, Hello Sunday, Little Pom’s and Unknown Chapter all receiving nominations in the category of outstanding cafe.

Those looking for the region’s best flat white have ample selection with Angus Robson of Child Sister; Fumihiko Takai of Espresso Studio by Fushoken; Mitch Barnard of Grain Coffee and Eatery and Katie Eldridge of Little Poms all finalists in the category of best barista.

The developing city also continues to cultivate a new wave of innovative pop-up hospitality establishments. Empire Chicken, Mumbaiwala, Ramen Ria and Smokey T’s all receive a nod in the category for best casual dining or street food establishment.

Those looking for a place to get a great drink also won’t be disappointed with the region’s growing assortment of top-notch bars recognised.

Alfred, O.G.B Bar & Cocktail Bar, Smash Palace and The Last Word all receive nominations for the title of Best Bar.

The Christchurch community is also able to vote for its favourite establishment in the People’s Choice Award category.

Recognition is also been given to the demonstration of resilience and creativity during 2020 which has been undeniably tough for the industry.

This year the Restaurant Association has introduced three new categories for Outstanding Community Spirit, Outstanding Innovation and Outstanding Local Hospo Hero in recognition for the people and businesses that have stepped up and showed steely determination as we navigated our way through COVID-19.

24 awards will be handed out to the best of the Christchurch hospitality industry. From crew members, to suppliers, to establishments – the best of the best will be celebrated for their contribution to creating a world-class hospitality scene in the region.

The hard working Christchurch hospitality industry deserve recognition more than most. They have been at the forefront of the redesign of the city and to have COVID hit them just as they were finding their stride is testament to their incredible creativity and resilience.

The introduction of our three resilience awards are a great opportunity to shine a light on some of the people and businesses that have stepped up as we’ve navigated our way through Covid-19.

Voting is open until Sunday, 25 October at 5.00pm and the winners will be revealed on Monday, 2 November at Addington Raceway & Events Centre.

Tickets are on sale now.

Voting links are here for industry and here for People’s Choice. Nomination link for the Resilience Awards are here.

For more information regarding the awards please visit https://hospitalityawards.co.nz/canterbury. Stay connected with key updates and announcements on our Facebook and Instagram pages.

The Restaurant Association has launched a new set of industry awards to recognize the epic resilience of our industry during the COVID pandemic.

The Restaurant Association Resilience Awards – or RaRa’s – will shine a light on the many people and businesses that have stepped up and showed steely determination as we navigated our way through COVID-19.

Using the Association’s existing regional awards platform, the Association is inviting nominations from the industry for Outstanding Community Spirit, Outstanding Innovation and Outstanding Local Hospo Hero in the Rotorua, Hawke’s Bay, Taranaki, Queenstown, Manawatu, Waikato regions, Auckland, Christchurch and Wellington.

The three Resilience Awards categories are:

The Outstanding Local Hospo Hero Award recognises an individual who has been influential and has made a significant contribution to the hospitality industry in response to 2020’s covid-19 pandemic. The Local Hospo Hero is recognised for their pioneering spirit, energy, resourcefulness and commitment to the hospitality industry.

The Outstanding Innovation Award is presented to a business that has shown outstanding innovation. New businesses have been born out of an identified market need thrown up as a result of covid-19, while many existing businesses in 2020 have shown innovation by adapting their business model, demonstrating flexibility, innovativeness and nimbleness. This is an Award open to any business that has demonstrated exceptional innovation in the wake of the pandemic.

The Outstanding Community Spirit honours a business or individual that has gone the extra mile to support their local community during covid-19. The winner of the Community Spirit Award will be recognised for uplifting the spirits of those around them, contributing to the life of our neighbourhoods or community and for doing outstanding things making a difference in the region.

Over the year we’ve been overwhelmed by some of the stories we’ve heard from members – of people and businesses around the country with amazing community spirit; those who have innovated and changed; and those who have found silver linings in the most challenging of times. These awards will recognize those people that have gone above and beyond to keep their people employed, help their communities and keep their businesses alive all whilst playing their part in stamping out the virus.”

Finalists will be announced on Friday, 23 October and the winners of the three RaRa Awards will be announced on Monday, 16 November.

Every region across the country is home to outstanding hospitality, and now more than ever we need to encourage and support our industry leaders during these challenging times.

Business can find out more and vote by heading to https://hospitalityawards.co.nz.

The Resilience Awards are bought to you by the Restaurant Association with support from Association partners Eftpos New Zealand, OneMusic, RA Lexis ComplyHub, Nova Energy and Loaded Reports.

Winners in seven categories have been announced from 48 finalists selected from over 340 nominations. They represent Aotearoa’s unsung food heroes – including the Restaurant Association, a tourism company, industry bodies, community groups, small-town supermarket workers and cafés.

The unique awards have shone a light on the phenomenal nation-wide, behind-the-scenes efforts of volunteers and staff from charities, businesses and individuals to ensure kindness and kai were in plentiful supply during New Zealand’s Covid-19 response.

Catagory Winners

New Zealand Trade and Enterprise Industry Supporter NZ Food Heroes Award: Restaurant Association of New Zealand

Massey University Supreme Winner NZ Food Heroes Award: Fair Food Charitable Trust

Countdown People’s Choice NZ Food Heroes Award: Supreme Sikh Society

New Zealand Food Safety Outstanding Service NZ Food Heroes Award: New World Foxton

Cuisine Local Hero NZ Food Heroes Award: Diana Greer

James and Wells Innovators NZ Food Heroes Award: SOS Café

Palmerston North City Council Greater Good NZ Food Heroes Award: Fair Food Charitable Trust

AsureQuality The Dream Team NZ Food Heroes Award: Waitarere Beach Four Square staff

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The judges had great things to say about the Association during the Covid-19 lockdown;

‘The Restaurant Association of New Zealand provided their members with legal updates, training/advice during lockdown and forwarded concerns to the government. The Judges said “they were heroes for their nationwide industry members, they lobbied for wage support, provided navigation of legal matters, much needed encouragement and even found the time to provide training webinars for their members to use the lockdown time effectively. Truly impressive!”

Thanks so much to those that nominated and voted for us. We are very proud of this award and even more proud to support such a wonderful and vibrant membership and industry.

Come and be part of the event that moves beyond the walls of establishments and into the community and nation.

This year’s Food Hui is set up to be a big one, with our borders closed we are able to bring our international presenter to the event virtually, but also draw on some of the amazing talent and wisdom of our local icons.

The 2-day programme presents many insightful conversations just waiting to be explored.  Find our programme highlights below, along with more in-depth information on some of our featured panel guests & speakers. 

Food Hui 2020
19- 20 October |  Te Papa, Wellington

Benjamin holds two Master of Architecture degrees and is considered an international expert in the area of Hospitality design and technology. He is also a member of the American Institute of Architects and a Registered Architect in Germany, France, Italy, UK, Spain, Luxembourg, and Sweden.

Benjamin will be joining us live from Sweden at Food Hui to discuss Covid-19 lessons learned – from a global perspective.

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SINGLE DAY 1 TICKETS 
RA Members:  $90 
Non-members:   $110

2 DAY TICKETS 
RA Members:  $180
Non-members:   $220

Find out more at foodhui.nz

The finalists have been announced in the Wellington Hospitality awards.

The finalists represent the top-notch dining establishments in the capital as voted by our hospitality industry.

The award winning seafood restaurant Ortega is famed for its attention to detail in service and is appropriately nominated for best front of house team and outstanding Maitre D for co-owner Davey McDonald. It picks up a third nomination for its wine list.

Cosy restaurant Rita which took home the 2018 award for outstanding new establishment, this year becomes a finalist in the outstanding restaurant award alongside Capitol, Field & Green and Highwater Eatery.

The best chefs in the city have been recognised with Isaac Chamberlain of Atlas; Matt Hawkes of Bar Mason; Laura Greenfield of Field & Green and Shepherd Elliot, Shepherd all up for the Outstanding Chef category.

Great cafes are not lacking in the region with Floriditas, Olive, Prefab Eatery and Squirrel all finalists in the category of outstanding cafe.

Those looking for a place to get a great drink also won’t be disappointed with the region’s assortment of top-notch bars recognised.

Havana Bar, Lulu, Night Flower and The Library are all contenders for the title of outstanding cocktail experience while Atlas, Noble Rot Wine Bar, Puffin Wine Bar, Hippopotamus Restaurant & Cocktail Bar are all recognised in the category of best wine experience.

Newcomers Atlas, Birdcage, Highwater Eatery and Bar Masonare all finalists for the region’s best new establishment.

Recognition is also been given to the demonstration of resilience and creativity during 2020 which has been undeniably tough for the industry.

This year the Restaurant Association has introduced three new categories for Outstanding Community Spirit, Outstanding Innovation and Outstanding Local Hospo Hero in recognition for the people and businesses that have stepped up and showed steely determination as we navigated our way through COVID-19.

The Wellington general public are also able to vote for their favourite establishment in the People’s Choice Award category.

24 awards will be given to the best of the Wellington hospitality industry. From crew members, to suppliers, to establishments – the best of the best will be celebrated for their contribution to creating a world-class hospitality scene in Wellington.

Wellington has a vibrant and world leading hospitality scene which deserves to be recognised. Our goal is to recognise those providing an exceptional experience to Wellingtonians and connect them to one another and the local dining community.

The introduction of our three resilience awards are a great opportunity to shine a light on some of the people and businesses that have stepped up as we’ve navigated our way through Covid-19.

Voting is open until Sunday, 25 October at 5.00pm and the winners will be revealed on Sunday, 1 November at Te Papa Tongarewa.

Tickets to the event are on sale now, to purchase or for more information regarding the awards please visit https://hospitalityawards.co.nz/wellington.

Stay connected with key updates and announcements on our Facebook page @felixwellingtonhospitalityawards and Instagram @felixawards.

The Wellington Hospitality Awards Finalists 2020

L’affare Outstanding Barista

Madison Veitch, Customs Coffee Supreme

Lucy-Margaux Marinkovich, Tomboy

Tait Burge, Swimsuit Coffee

Yim Teng Lister, Swimsuit Coffee

Pernod Ricard Outstanding Bartender

Charlie Holyoke, C G R Merchant & Co

Devan Nesbitt, Hawthorn Lounge

Renwick Boon, Night Flower

Kerry Burgess, Yakisoda

posBoss Outstanding Front of House Team

Capitol

Cicio Cacio

Ortega Fish Shack

Shepherd

American Express Outstanding Maitre D’

Fergus Trengrove, Boulcott St Bistro

Davey McDonald, Ortega Fish Shack & Bar

Paul Schrader, Rita

Chelsea Godinet, Shepherd

Southern Hospitality Emerging Chef

Patrick Willis, Capitol

Taylor Annals, Egmont Street Eatery

Rebecca Marsh, Lulu

Juan Cabrera, Salty Pidgin

Gilmours Outstanding Chef

Isaac Chamberlain, Atlas

Matt Hawkes, Bar Mason

Laura Greenfield, Field & Green

Shepherd Elliot, Shepherd

Service Foods Outstanding Street Food/Casual Dining

Gorilla Burger

Greek Food Truck

Soul Shack Chicken

Taste of Home

Meadow Fresh Outstanding Café

Floriditas

Olive

Prefab Eatery

Squirrel

Restaurant Association of NZ Outstanding Beer Experience

Fork & Brewer

The Malthouse

Parrotdog Brewery

The Rogue & Vagabond

The Wine Writer Outstanding Wine & Beverage List

Cicio Cacio

Noble Rot Wine Bar

Ortega Fish Shack

Logan Brown

Negociants Outstanding Wine Experience

Atlas

Noble Rot Wine Bar

Puffin Wine Bar

Hippopotamus Restaurant & Cocktail Bar

The National Distillery Company Outstanding Cocktail Experience

Crumpet

Hanging Ditch

Hawthorn Lounge

Poquito

Coca Cola Amatil Outstanding Bar

Havana Bar

Lulu

Night Flower

The Library

RIP Global Outstanding New Establishment

Atlas

Birdcage

Highwater Eatery

Bar Mason

Nova Energy Outstanding Regional Establishment

50-50

Long Beach Café & Tavern

Seashore Cabaret

The Botanist

OneMusic Outstanding Ambience & Design

Dragonfly

Loretta

Master Kong

Puffin Wine Bar

Eftpos NZ Outstanding Ethnic Cuisine

Little Penang

Rasa

Taste of India

Viva Mexico

Red & White Cellar Outstanding Restaurant

Capitol

Field & Green

Highwater Eatery

Rita

Te Papa Outstanding Sales Rep

Dev Patel, Capital Produce

Stefan Pearce, Parrotdog Brewery

Casey Belsham, Pernod Ricard

Ollie Kettle, Vintners

Restaurant Association of NZ Outstanding Supplier

Gilmours

Hancocks

Moore Wilson’s

Shoots Microgreens

Moore Wilson’s Outstanding Caterer

Food Envy

Ruth Pretty Catering

Sarah Searancke Catering

The Catering Studio

Menulog Outstanding Hospitality Professional

Justin McKenzie, C G R Merchant & Co/Cuckoo Emporium/Hawthorn Lounge

Peter Lowry, Chow/The Library

Jamie Williams, Kāpura

Sean Golding, Golding’s Free Dive

The Government is temporarily changing the Skills Match Report process in light of the challenges presented by COVID-19, introducing a list of occupation and regions with oversupply or undersupply of jobseekers.

Currently you need to list your vacancy with Work and Income to try and find a suitable NZ candidate to fill your role. If you can’t find a suitable NZ candidate, you’ll be sent a Skills Match Report to support a work visa application.

From 7 October 2020, if the role you’re filling is:

• oversupplied, Work and Income will not issue a Skills Match Report. If you want to hire a migrant, you can still submit a work visa application to Immigration New Zealand to be considered but without a Skills Match Report it will be very difficult to hire a migrant worker under these circumstances.
• undersupplied in your region, you will not need to get a Skills Match Report to support a work visa application.

These oversupply and undersupply lists are listed on the Work and Income website and the lists are only applicable if the person is paid below the national median wage (currently $25.50 an hour).

It is also important to note that people with existing employer-assisted temporary work visas expiring before the end of 2020 have had their visas extended for 6 months (from the original date of expiry), so this will not currently affect existing migrant workers.

We need to point out, however, that the following roles are on the oversupply list, meaning you will not receive a Skills Match Report for these roles if the person is to be paid below the national median wage:

• Cafe worker (431211)
• Cook (351411)
• Fast food cook (851111)
• Kitchenhand (851311)
• Sales assistant (621111)
• Waiter (431511)

We are seeking further clarification on some points and will keep members updated with any new information.

Further information:

Undersupply of New Zealand jobseekers

For occupations and regions where there is an undersupply of New Zealand jobseekers, employers no longer need a Skills Match Report for roles paying below the national median wage, currently $25.50 an hour. Employers can support a migrant work visa application if they can show they have genuinely and publicly advertised the role so New Zealanders looking for work are likely to have seen it.

See undersupply list of regions and occupations | Work and Income

Oversupply of New Zealand jobseekers

For occupations and regions on the oversupply list, Immigration NZ deem that there are New Zealand jobseekers on Jobseeker Support available. Employers can move straight to engaging with MSD to recruit New Zealand jobseekers.

See oversupply list of regions and occupations | Work and Income

No clear oversupply or undersupply

There is no change to the process for occupations and regions that are not on either the over or undersupply lists. A Skills Match Report is still required before an employer can hire a migrant earning below the national median wage, currently $25.50 an hour.

This is a temporary measure

The over and undersupply lists are a temporary measure in response to the effects of COVID-19 on the labour market. They will be reviewed in early 2021, or sooner if there is a significant change.

These lists will be used from 7 October 2020. For applications submitted before 7 October 2020, the Skills Match Report submitted will be considered as part of the assessment of the application.

INZ will also use the Australian and New Zealand Standard Classification of Occupations (ANZSCO version 1.2) to confirm an occupation is on the over or undersupply list. It will continue to be important that employers accurately match the job being offered to the ANZSCO occupation and consider whether the job is on the oversupply or undersupply lists.

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Immigration NZ’s FAQ’s

Q. How can an employer find out whether the role they’re recruiting for is on the oversupply or undersupply lists? The lists are published on the Work and Income website. The lists include the matching Australian and New Zealand Standard Classification of Occupations (ANZSCO) codes for each occupation listed. If an employer remains unclear about whether a role is on the lists, they should contact MSD.

Q. What happens if an occupation doesn’t appear on either the oversupply or undersupply list? Where there is no clear over or undersupply of New Zealand jobseekers, employers will follow the current Skills Match Report process (more information here) if the role is paid below the median wage and must meet immigration requirements.

Q. How will INZ determine whether an employer’s vacancy matches a role on the under supply or over supply list?   The lists will reference the Australian and New Zealand Standard Classification of Occupations (ANZSCO version 1.2) codes for each occupation listed. ANZSCO codes describe the tasks associated with jobs and are used by INZ when assessing Essential Skills work visas. INZ will assess whether the job offered matches an occupation on the undersupply or oversupply list to determine whether a Skills Match Report is required for employment paid below the median wage.

Why is ANZSCO being used to define occupations for the new Skills Match Report process?  Didn’t the government decide to stop using ANZSCO for assessing Essential Skills applications in July 2020? 

While ANZSCO is no longer used by INZ to determine such things as the duration of an Essential Skills visa and whether advice from MSD is required, INZ has continued to use ANZSCO for certain aspects of an Essential Skills work visa application.  It is still being used by INZ for statistical purposes to record occupations associated with Essential Skills applications, and as a tool to help determine whether or not an applicant is suitably qualified and/or experienced for the role being offered. 

When looking for a consistent way to determine whether or not particular occupations are in over or undersupply, the government needs to use a classification system able to be applied across all industries and sectors.  While we acknowledge that ANZSCO has its limitations, it remains the only standardised occupation classification system (specific to New Zealand) available at this time.  

It is important to note that the oversupply and undersupply lists will be regularly reviewed to reflect changes in the labour market.  MSD will continue to work with employers to place INZ job seekers into roles.

In the past I have found ANZSCO difficult to use, particularly when trying to determine whether a job is best matched to the definition of a Cook or Chef.  What do I do if I am not sure?  Should I just apply to MSD for a skills match report if I am not sure?  

Selecting the ANZSCO “best match” is more about duties, pay and level of responsibility than job title.  Start by looking at these aspects of the role that you are looking to fill and compare these with the tasks described by ANZSCO.  If you find that the tasks of the role are best matched to an occupation which is included on the oversupply list, you should contact your local Work and Income office to discuss your needs, so that they can work with you to try and place a suitable jobseeker into the role.  MSD can also provide assistance to you and the job seeker to meet any training required for the role.

If you find that the tasks of the role are best matched to an occupation which is not included on the oversupply list, you can then approach MSD to request a skills match report.

Q. Why are you changing the Skills Match Report process? These changes will enable sectors that are experiencing workforce challenges to secure visas for some occupation groups in a more streamlined way, while providing a clear signal to employers that visa applications for low-paid roles are unlikely to be successful for occupations where there is an oversupply of available New Zealand jobseekers.

Q. Are these changes permanent? No. The lists of occupations on the over and undersupply framework will be reviewed every three months or sooner if there is a significant change to the labour market. The use of the over and undersupply framework will be reviewed in early 2021 and the ongoing need will be evaluated in light of the labour market conditions at the time, and in advance of implementation of planned reforms to the temporary work visa system (including strengthening of the labour market test).

Q. If MSD has no New Zealanders available to do a job, can an employer go ahead and hire a migrant worker? If a role is either on the undersupply list (indicating that there are very few New Zealanders available for a particular role and region), or an employer has obtained a Skills Match Report from MSD indicating that there are no New Zealanders available, an employer will be able to support a work visa application. It is important to note that the Skills Match Report is just one part of the labour market test; in order to support an application, employers will still need to show they have genuinely and publicly advertised the role so New Zealanders looking for work are likely to have seen it. Visa applications will also need to meet all other requirements of the visa (including that the job is paid at the market rate and that applicants meet health and character requirements).

Q. Who makes the final decision on whether a migrant worker gets a work visa? INZ makes the final decision about work visas. Advice from MSD (either on a Skills Match Report or on the oversupply or undersupply lists) is one of the factors in INZ’s decision making.

Q. Are the under and oversupply lists applicable for roles paid at or above the national median wage? No, the lists are only applicable if the person is paid below the national median wage. The process of preparing to submit an Essential Skills work visa for roles paying at or above the median wage has not changed – an employer still has to show they have genuinely and publicly advertised the role in a manner that New Zealanders looking for work are likely to have seen it.

Q. If the occupation is included on the undersupply list does the employer need to advertise on websites such as Trademe and Seek? Yes, as there may be New Zealanders available who are not registered jobseekers with MSD. The Skills Match Report is only one aspect of the labour market test for Essential Skills visas. Therefore, if an occupation appears on the undersupply list, employers must still meet other aspects of the test. INZ must be satisfied that employers have made genuine attempts to attract and recruit suitable New Zealanders which includes advertising as well as advice from MSD. 

Q: What does this mean for migrant staff currently employed in roles on the oversupply list? These staff can continue in their jobs until their visa expires. If their occupation is on an oversupply list when their work visa expires, it is unlikely that a further visa based on that occupation would be approved if the role pays below the median wage. All employer-assisted temporary work visas (including all Essential Skills visas) expiring before the end of 2020 have been extended for 6 months (from the original date of expiry), so there will be very few people in this situation before the end of the year.

Q: Does this also apply to people on open work visas (e.g. working holiday, partners of workers, post-study work visas)? No. This only applies to those applying for an Essential Skills work visa.

Q: As an employer, how do I go about preparing for and supporting a work visa application now? The process of preparing to submit an Essential Skills work visa has not changed but the employer should check before submitting whether the role is on the undersupply or oversupply list. If so, MSD will not issue a Skills Match Report on the basis that there is either an undersupply or oversupply of New Zealand jobseekers available.

Q: Do the new undersupply and oversupply lists replace the immigration skill shortage lists (long term skill shortage list, regional skill shortage list, construction and infrastructure skill shortage list)?  No, the undersupply and oversupply lists do not replace the immigration skill shortage lists which remain in place. The undersupply and oversupply lists are only applicable to the Skills Match Report part of the labour market test and employers still need to show they have genuinely and publicly advertised even if the position is on the undersupply list. If a position is on an immigration skills shortage list and the migrant meets the qualifications and experience specified on the list, evidence of advertising is not required.