Shaping The Future of Hospitality: Industry Leaders Meet Government at Hospitality Summit

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Hospitality industry leaders and Government representatives have gathered at Parliament this week for the 2026 Hospitality Summit to work together on solutions that will strengthen the future of the sector.

The Summit, hosted by Minister of Tourism and Hospitality, Hon Louise Upston, in conjunction
with Hospitality New Zealand (Hospitality NZ) and the Restaurant Association of New Zealand
(Restaurant Association), was held at Parliament buildings in Wellington yesterday – Thursday,
12 March 2026 – with more than 70 industry stakeholders and government officials in
attendance.

The Summit is the second of its kind. The inaugural Hospitality Summit, held in December 2024,
laid the groundwork for ongoing collaboration between the industry and government, and
provided an opportunity for the hospitality sector to help shape future government policies.
Priority areas for the hospitality industry were discussed and a comprehensive list of
recommendations were developed, covering data, immigration, licensing and compliance,
through to alcohol policy, employment, skills and training and the interaction between hospitality
and tourism.

This year’s focus was to take a look at the recommendations put forward at the last summit,
refresh and refine them and add any new priority areas the industry would like to see
improvements in.

Some of the key areas the hospitality representatives identified included licensing & compliance,
hospitality data and employment issues.

Speaking at the Summit, Tourism and Hospitality Minister, Hon. Louise Upston, acknowledged
the hard work and dedication of those in the industry and thanked them for their collaboration.
Minister Upston says: “The hospitality industry is vital to New Zealand and brings significant
vibrancy and value to New Zealand and, while distinct from tourism, also plays a key role in how
visitors experience our cities and towns. Hospitality plays a crucial role in our economy and
employment with 193,000 people directly employed in hospitality across New Zealand.

“It was a pleasure to host the industry at Parliament this week and make meaningful strides to
set hospitality up for success into the future. It is encouraging to see the industry working
together in such a collaborative way and I look forward to receiving the final recommendations
report.”

Hospitality NZ Chief Executive, Kristy Phillips says the Hospitality Summit provides a significant
opportunity for the hospitality industry. “The Summit provides a platform for open dialogue between government officials and industry stakeholders to address challenges our sector is facing and discuss ways in which change can be made so hospitality can thrive, not just now, but in generations to come.

“It’s been great to problem-solve together and create actionable steps that will strengthen the
future of the sector.” Restaurant Association General Manager, Nicola Waldren says: “Working collaboratively with Government and Hospitality NZ to address the critical challenges facing our sector is crucial to its success.

“It’s excellent to have everyone in the room together, finding ways to build momentum and
create meaningful impact for the hospitality industry.”

A recommendations report will be released in coming months, reflecting the discussions at
Summit and providing some clear next steps for supporting the industry.


More information:

Middle East Conflict: what it could mean for hospitality

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When tensions escalate in the Middle East, New Zealand’s distance from the conflict doesn’t insulate us from the economic consequences. Rising fuel costs, shipping disruptions, and inflationary pressure are already being flagged by analysts — and hospitality businesses, with their tight margins and reliance on some imported goods, are particularly vulnerable.

New Zealand is heavily reliant on global supply chains. The Strait of Hormuz carries around a fifth of the world’s oil, and shipping lanes there have been largely suspended during the current conflict. One New Zealand logistics company has reported the equivalent of 4,000 cargo containers in transit in that trade lane, all affected by the disruption.

The impacts are not yet fully flowing through, but there are several areas to watch:

  • Fuel and energy costs — Rising petrol prices don’t just show up at the pump. They flow through the entire economy via transport costs and imported inputs, and higher business costs are likely to be passed on downstream.
  • Food costs – Shipping delays have a ripple effect on ingredient and supply costs. The primary concern is not production, but the halting, or slowing, of shipments, which could suppress imports for weeks. Grain and wheat-based products, sugar, and some vegetables may also be affected, as the Middle East is the world’s largest producing and exporting region of sulphur, a key ingredient in fertilisers used for these crops. For hospitality businesses already managing tight margins, even modest increases across multiple ingredients can add up quickly.
  • Inflation — A sustained rise in oil prices would likely add further pressure to annual inflation, at a time when many hospitality businesses are still recovering from several years of difficult trading conditions.
  • Consumer spending — If household budgets tighten as a result of higher fuel and living costs, discretionary spending — including dining out — may soften.

The conflict also has implications for inbound tourism, and the picture is mixed. In the short term, the closure of key gateway airports such as Dubai and Doha is disrupting flight routes into New Zealand, and some travellers may remain reluctant to travel through the region even once the conflict eases.

However, there is a potential upside. With the impacts of the conflict being keenly felt on the other side of the world, travellers are looking elsewhere — and New Zealand’s reputation as a safe, welcoming, destination could work in our favour. European carriers are already shifting capacity toward alternative long-haul routes, and there is an opportunity for New Zealand to attract visitors who may have otherwise headed to the region.

For hospitality businesses, it’s worth keeping this in mind when thinking about marketing and capacity planning over the coming months. If inbound visitor numbers do increase what will that mean for your business?

The situation is still developing and the full impact on New Zealand remains uncertain. It’s worth keeping an eye on your key supply costs over the coming weeks and factoring potential price increases into your forward planning where you can.


Further information:

MFAT has published analysis on the trade and economic implications of the conflict, which is worth reading.

Further reporting from RNZ and the NZ Herald also provides useful context.

Immigration changes put key hospitality roles on the Amber list

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Immigration New Zealand has announced further details on changes to the Skilled Migrant Category (SMC), taking effect from late August 2026.

For hospitality businesses that employ — or plan to recruit — migrant workers, the news is not particularly welcome. Several key hospitality roles have been placed on the amber list, meaning migrants in these positions will face additional requirements on their pathway to residence.

For hospitality businesses that employ — or plan to recruit — migrant workers, the news is not particularly welcome. Several key hospitality roles have been placed on the amber list, meaning migrants in these positions will face additional requirements on their pathway to residence.

What is the Skilled Migrant Category?

The SMC is New Zealand’s main residence pathway for skilled migrants. In September 2025, the Government announced a series of changes designed to help employers retain skilled workers and support long-term economic growth. The latest announcement confirms the finer details of how those changes will work in practice.

The Amber List — Hospitality roles

One of the more significant changes for the hospitality sector is the introduction of red and amber occupation lists. Several hospitality roles have been placed on the amber list, including:

  • Café/restaurant manager
  • Chef
  • Baker
  • Pastrycook
  • Hotel or Motel Manager
  • Hotel Service Manager
  • Accommodation and Hospitality Manager
  • Bed and Breakfast Operator
  • Caravan Park and Camping Ground Manager

Migrants working in amber list occupations are still eligible for residence, but face additional requirements under the new Skilled Work Experience pathway. Specifically, they must have at least five years of relevant eligible work experience in New Zealand, including two years earning at least 1.2 times the SMC median wage.

Amber list occupations are still eligible under the existing SMC pathway if the migrant earns at least 1.5 times the SMC median wage, holds a Bachelor’s qualification or above, or holds a recognised occupational registration.

The amber list was determined based on evidence of historic immigration risk, including indicators of role inflation and immigration fraud. Immigration New Zealand has noted these lists will be reviewed regularly.

Other key changes

Beyond the occupation lists, there are several other changes to note:

  • Wage thresholds: Migrants will only need to meet the SMC median wage in effect when they start gaining skilled work experience, rather than meeting a potentially higher threshold at the time of application.
  • Qualification points: From August 2026, qualifications completed in New Zealand will attract one additional point compared to equivalent overseas qualifications.
  • English language tests: For applicants holding a recognised occupational registration, English language test results will be valid for five years.
  • AEWV extension: From 2027, migrants who need up to 12 additional months of skilled work experience will be able to apply to extend their Accredited Employer Work Visa to meet SMC requirements.

What should employers do?

If your business employs migrant workers in any of the roles listed above, it is worth familiarising yourself with the new requirements ahead of the August 2026 changes. We recommend speaking with a licensed immigration adviser if you have specific questions about how these changes may affect your employees.


For full details, visit the Immigration New Zealand website.

Simply Safe and Suitable Record-Keeping Templates Refreshed

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If your business uses the Simply Safe and Suitable food safety programme, you’ll be pleased to know that New Zealand Food Safety has refreshed its record-keeping templates — and your recording requirements haven’t changed. The refresh is about making things easier for you.

The updated templates are now available in Word and Excel formats, giving you more flexibility to adapt them to suit your business needs. A new Record Keeping Guidance document has also been created to support you, which includes:

  • A full list of record requirements
  • Examples of completed records
  • Different ways you can keep records

The refresh also includes several new record blanks:

  • Opening and closing checks
  • Internal audit and verification
  • Thermometer checks and calibration
  • Daily cleaning tasks
  • Biltong records

The refreshed templates are available in the following formats:

Hospitality ends 2025 on a cautious high

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Fourth quarter sales results showed that hospitality closed out 2025 with the strongest quarterly result of the year.

National sales reached $4.43 billion in the fourth quarter of 2025 — a 4.2 per cent increase on the same period in 2024, and a $176 million lift in dollar terms. For the full year, the industry recorded $16.4 billion in sales. 2025 has been described as one of the hardest years on record for operators, so the direction of travel at the end of the year is at least moving the right way. This is not to discount the reality that the cost of running a hospitality business has not eased in any meaningful way — stronger sales in quarter four have largely been met by stronger outgoings.

Cafes and Restaurants lead the way

The café and restaurant sector was the standout performer in the fourth quarter sales results, generating $2.18 billion in sales for the quarter — a 5.1 per cent year-on-year increase that gave the sector a 49.3 per cent share of total industry revenue. Crucially, it was the second consecutive quarter of strengthening results, following 7.3 per cent growth in Q3.

Catering services also had a strong quarter, up 11.3 per cent, as corporate and event bookings continue to recover. Pubs, taverns and bars improved on a flat Q3 result with 3.7 per cent growth, though beverage-led operations continue to find it harder going than food-focused businesses — a pattern that has persisted throughout much of the past year.

Hospitality clubs grew 6.5 per cent year-on-year, while takeaway and food-to-go — one of the industry’s more consistent performers in recent years — recorded a notably subdued result, up just 0.4 per cent. That may partly reflect seasonal patterns, with consumers opting to dine out over the Christmas period rather than ordering in. But it may also signal something more structural: that customers who migrated to takeaway during leaner times is beginning to return to restaurants and cafés.

Regional results = mixed

The regional picture tells markedly different stories:

Queenstown-Lakes had an exceptional summer, posting 17.9 per cent growth year-on-year — the strongest regional result in the country. Sales climbed from $133.6 million in Q4 2024 to $157.5 million, reflecting the continued strength of domestic and international tourism in the region.

Wellington recorded solid 7.2 per cent growth, reaching $459.7 million for the quarter — a meaningful turnaround that positions the capital as one of the clearer recovery stories of the quarter.

Canterbury (excluding Kaikōura) was another strong performer, up 9.2 per cent to $574.1 million, while Manawatū-Whanganui recorded 9.4 per cent growth to reach $165.7 million — both regions building on momentum from earlier in the year.

Auckland, which accounts for nearly 40 per cent of national sales, recorded more subdued sales results. After a strong 7.1 per cent year-on-year increase in Q3, growth slowed sharply to just 1.9 per cent in Q4, with total sales of $1.74 billion. In a market where operating costs have risen well beyond that rate, many operators on the ground will have found the result underwhelming.

Not all regions recorded growth at all. Gisborne declined 8.4 per cent year-on-year, West Coast fell 3.7 per cent, and Nelson dropped 6.1 per cent — though for Nelson, this likely reflects a correction following an unusually strong 2024 rather than a deteriorating underlying market.

Smaller regions showed mixed fortunes: Taranaki grew 5.9 per cent, Marlborough was up 6.3 per cent, and Southland posted 4.1 per cent growth, while Bay of Plenty and Otago (excluding Queenstown) recorded more modest gains of under 2 per cent.

What lies ahead

Sustained cost pressure, sluggish consumer spending, and gruelling trading conditions defined 2025 for most operators. The fourth quarter offers early signs that the environment may be shifting — but few are expecting a rapid return to easier conditions.

The opportunity in 2026 lies in steady momentum — spending lifting gradually, tourism continuing to strengthen, and the ability to make measured decisions again.

The regulatory environment remains a factor, with ongoing compliance changes creating uncertainty for operators trying to plan ahead. Stability and predictability will be essential to rebuilding confidence and enabling investment.

What Q1 2026 sales results will reveal — particularly whether the takeaway-to-dine-in shift is a genuine trend, and whether Auckland can recover its earlier momentum — will be closely monitored across the industry. The year ahead may still require caution, but it also presents an opportunity to invest in the foundations that will support long-term success.


Source: Restaurant Association of New Zealand / Statistics New Zealand, Hospitality Sales Snapshot Q4 2025.

View more trends and research here.

A new partnership to fuel Aotearoa’s hospitality industry

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We’re excited to announce a new partnership with Goodman Fielder Foodservice NZ, a collaboration designed to strengthen, support and celebrate Aotearoa’s hospitality industry.

Goodman Fielder is home to a portfolio of iconic local and international brands spanning multiple food categories, appealing to every corner of the industry. Whether you run a local bakery, bustling café, restaurant or hotel, you’ll find high-quality ingredients and solutions you and your customers will love.

They boast a range of brands such as; Meadow Fresh, Puhoi Valley, Simply, Fortune, Vogel’s and Nature’s Fresh just to name a few. Whether you’re looking for fresh white milk, yoghurt, cultured products, cheese, flour, oil or rice, they’ve got you covered.

With 12 manufacturing sites across New Zealand, they ensure the freshest possible products reach Foodservice and hospitality customers nationwide.

Discover the full Goodman Fielder Foodservice range, browse recipes or explore product inspiration at
gffoodservice.co.nz.

Your RA membership could be saving you money on every transaction

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westpac

Westpac Get Paid is a suite of payment solutions that allows businesses to accept card payments in-store, online, and over the phone. It includes a range of EFTPOS terminals for physical locations and online solutions for website shopping carts, virtual terminals for mail orders,and payment links that can be sent via email.

As a Restaurant Association of New Zealand member, you could benefit from preferential Westpac merchant rates. Customers who have a Westpac settlement account and are a Restaurant Association of New Zealand member can receive the lower rate.

To find out more, call the Westpac Merchant specialist team on 0800 888 066 or apply online here.

Westpac terms and conditions including Westpac’s General Terms and Conditions apply to Westpac’s products, services and rates. Westpac reserves the right to review and amend these benefits at any time. A preferential merchant rate is a discount on our Interchange Plus rate.


Find out more about Westpac’s offers for Restaurant Association members here.

Gift card and voucher legislation – changes to expiry dates from 16 March

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Quick view:

  • New legislation requiring gift cards / vouchers to have a minimum expiry date of three years comes into force on 16 March.
  • The Fair Trading (Gift Card Expiry) Amendment Act has amended the Fair Trading Act.

Recent legislative changes impact how you manage gift cards and vouchers in your restaurant or café.

The key updates that take effect from 16 March 2026 under the Fair Trading (Gift Card Expiry) Amendment Act 2024.

What’s Changing?

1. Minimum expiry period

Gift cards and vouchers sold to your customers must have a minimum expiry period of 3 years from the date of sale. Any term or condition that sets a shorter expiry period is invalid, and the law will automatically treat the expiry date as 3 years from the date of purchase.

2. Prominent display of expiry information

Certain information must be prominently displayed on all gift cards and vouchers. This can be done by stating one of the following:

  • The expiry date
  • The month and year the card is no longer redeemable
  • The date of sale along with the period during which the card is redeemable
  • The words “no expiry date” (or words to that effect)

3. What counts as a gift card?

The Fair Trading Act broadly defines a gift card as any card or voucher — physical or digital — redeemable for goods or services. However, the Act excludes some types of cards from these requirements, including:

  • Prepaid cards redeemable only for telecommunications, public transport, or utility services
  • Cards issued as part of a customer loyalty programme (unless purchased using loyalty points)
  • Cards redeemable only at a time-limited event (e.g. a festival or concert)
  • Cards sold principally for charitable fundraising purposes

When do the changes come into effect?

The new requirements apply to gift cards sold from 16 March 2026 onwards. The rules are not retrospective — any gift card issued before this date retains its original expiry date.

What are the consequences of non-compliance?

Failure to comply with the gift card expiry requirements is a breach of the Fair Trading Act. The Commerce Commission may issue infringement notices of up to $1,000 per offence. For serious non-compliance, companies may be fined up to $30,000 per offence, and individuals up to $10,000 per offence.

Steps to take by 16 March 2026

  • Review your gift card terms and conditions to ensure expiry periods meet the 3-year minimum
  • Update card designs or digital systems to prominently display expiry information
  • Train staff on the new requirements
  • Sell through existing non-compliant stock before the deadline

For more information

Major employment relations reforms take effect

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On 21 February 2026, a suite of significant changes to New Zealand’s employment law came into force with the passage of the Employment Relations Amendment Act 2025 — the most substantial amendment to the Employment Relations Act 2000 in years.

The reforms aim to increase labour market flexibility, cut red tape for employers, and rebalance key elements of the personal grievance system.


Quick summary:

The Act will:

  • Clarify contractor vs employee status with a four part ‘gateway test’ to ensure businesses and workers have more clarity from the start of their contracting arrangement.
  • Ensure accountability for serious misconduct and poor behaviour which means the law stops pay-outs that financially reward employees for serious misconduct.
  • Set an income threshold of $200,000 for unjustified dismissal personal grievances, enabling employers to give workers a go in these high impact positions, without having to risk a costly and disruptive dismissal process if things don’t work out.
  • Restore freedom for workers to negotiate their employment agreements from day one by removing the 30-day rule. This means employers and workers can agree on their own terms from the first day on the job.

Clarified rules on contractor vs employee status

The reforms introduce a new ‘gateway test’ designed to make it clearer — at the outset — whether a working arrangement is genuinely that of a contractor or an employee. The intent is to provide greater upfront certainty for businesses and workers, reducing disputes over status later on:

  • If an arrangement meets all of the gateway criteria, the worker will be recognised as a specified contractor.
  • If the criteria are not all met, the traditional common-law test on employment status still applies.

The goal is to give both parties certainty from the start, avoiding disputes later about how the working relationship should have been classified.

Enhanced consequences where conduct contributes to a grievance

The new law also changes how personal grievances are handled where an employee’s own conduct is a contributing factor.

In such cases, the Employment Relations Authority and the Employment Court are now required to reduce or remove certain remedies — such as compensation or reinstatement — based on the degree to which the employee’s behaviour contributed to the problem.

New threshold for unjustified dismissal claims

A major change affects high-earning employees: under the Act, workers earning $200,000 or more per year under new employment agreements can no longer raise a personal grievance claim for unjustified dismissal or unjustified disadvantage in relation to dismissal.

  • The remuneration threshold will be adjusted annually beginning 1 July 2027 to reflect economic changes.
  • Importantly, employers and employees can agree in writing to retain dismissal protections if they choose.
  • Employees on existing agreements have a 12-month transition period before the threshold applies, allowing time to renegotiate contracts.

Removal of the 30-day rule for collective agreements

One of the headline changes is the removal of the so-called “30-day rule,” which previously obligated new employees to begin employment on the terms of a collective employment agreement for their first 30 days — regardless of their preferences. Under the new law:

  • New hires can decide from day one whether they want an individual employment agreement or to be covered by an existing collective agreement.
  • Employers no longer have to issue the formal “active choice” form about union membership, although they must still provide information to help new staff understand their options.
  • There are updated rules for situations where more than one collective agreement could apply.

This change is intended to reduce early administrative compliance costs and give both parties more flexibility in setting terms at the start of employment. Note that this rule only applied to workplaces where a collective agreement was already in place. For most hospitality businesses, where collective agreements are less common, this change is unlikely to affect your day-to-day operations.

What the reforms mean in practice

From today, both employers and employees need to:

  • Check contractor engagement practices against the new gateway test to minimise disputes over status.
  • Understand how personal grievances and dismissal protections now operate, especially for higher-paid workers.
  • Update workplace policies relevant to conduct, performance management, and disciplinary action.

Practical steps to adapt

With the Employment Relations Amendment Act now in force, employer members should now ensure their systems, documentation and internal processes align with the new legal framework. While the reforms offer increased flexibility, they also introduce new compliance risks if not properly implemented.

Employment agreement templates

One of the most immediate action points is reviewing employment agreement templates — particularly for senior or high-earning roles.

For employees earning $200,000 or more annually, the Act removes access to unjustified dismissal claims for new employment agreements unless the parties agree otherwise. Employers must now make a strategic decision: whether to rely on this statutory exclusion or to preserve dismissal protections contractually.

Existing high-earning employees should also be identified, as a 12-month transition period applies. Employers may wish to proactively clarify how those arrangements will operate moving forward. Clear drafting is essential — ambiguity will only invite dispute.

If you have an employee who will be earning at or above this threshold please let us know so we can issue you with a different employment agreement template.

Update onboarding processes following removal of the 30-day rule

Note, this section is only relevant to workplaces where a collective agreement is already in place. If your business doesn’t have one, no action is needed here.

The removal of the 30-day rule simplifies hiring processes but requires immediate administrative updates.

Offer letters and onboarding documentation should be revised to reflect that new employees can choose their agreement type from the outset. Any outdated “active choice” forms relating to union membership should be removed from recruitment packs.

While the procedural burden has reduced, employers must still ensure new employees receive accurate information about collective coverage and union rights where relevant.

Audit contractor arrangements

The new contractor ‘gateway test’ is likely to be one of the most consequential changes for many businesses.

Employers engaging contractors should conduct a thorough audit of all independent contractor arrangements to ensure they satisfy the statutory criteria. Contractor agreements should clearly reflect genuine independence, commercial autonomy and a lack of employment-style control.

Hybrid arrangements — where individuals are labelled contractors but operate like employees — now carry heightened risk. Businesses should avoid informal arrangements and ensure contractual documentation aligns with operational reality.

Strengthen documentation in performance and disciplinary processes

The amendments require decision-makers to reduce remedies where an employee’s conduct contributed to the grievance. This elevates the importance of well-documented investigations and clear findings.

Employers should:

  • Ensure all performance concerns are recorded contemporaneously
  • Clearly document misconduct findings and supporting evidence
  • Link conclusions to specific behaviours and policies

Thorough documentation will be critical if matters proceed to mediation, the Employment Relations Authority or the Employment Court.

Train managers on the new framework

Finally, internal training should not be overlooked.

Managers involved in recruitment, contractor engagement or disciplinary processes must understand:

  • The high-income threshold and its implications
  • The new contractor gateway test
  • The increased significance of contributory conduct
  • Updated onboarding obligations

Many employment disputes arise from inconsistent or uninformed managerial decisions. Targeted training now will reduce risk later.

Taken together, the reforms signal a recalibration of New Zealand’s employment framework. Employers have gained greater flexibility — particularly at the hiring stage and in senior employment arrangements — but that flexibility must be exercised carefully.

Businesses that proactively update agreements, audit contractor relationships and strengthen internal processes will be well positioned to take advantage of the reforms while minimising legal exposure.

If members have questions or concerns, reach out to our Helpline team today.

Prime Minister confirms government ‘taking a breather’ on card surcharge ban

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The Government’s proposed ban on card surcharges appears to have stalled — and the Restaurant Association is welcoming the news.

The Association has been vocal in our opposition to the proposal. As the RA has highlighted before, for hospitality operators the proposed surcharge ban represents another financial pressure at a challenging time. Payment processing costs are genuine business expenses and we continue to call for a fair approach to managing payment costs for businesses.

Where things stand

The Retail Payment System (Ban on Merchant Surcharges) Amendment Bill, which was set to come into force no later than May 2026, appears to have lost momentum. Prime Minister Christopher Luxon recently confirmed the Government was taking “a breather” on the policy. In addition, coalition partners New Zealand First and ACT also signalled their reservations. Winston Peters said recently that it’s “going nowhere” and David Seymour has admitted that small businesses can’t afford it. The bill remains on the order paper but, for now, appears to be going nowhere fast.

We’ve been consistent in our opposition to this ban since it was first announced. We’re glad the Government is taking the time to consider the real-world implications for small businesses.

The proposal’s impact for hospitality

For many of our businesses absorbing merchant service fees simply isn’t commercially viable — particularly as contactless and credit card payments have become the dominant form of transaction across the sector.

A blanket ban on surcharges removes the ability of businesses to recover these fees transparently. If business owners are unable to apply a surcharge for this payment option, the inevitable result would need to be higher menu prices across the board — affecting every customer, regardless of how they choose to pay.

The Association’s position

We’re not opposed to reform. We welcome conversations about fairness and transparency in the payments system. But any meaningful reform must not simply shift the burden onto small businesses.

Australia recently stepped back from a similar policy after recognising the complications a blanket ban would create.

Next steps

The Retail Payment System (Ban on Merchant Surcharges) Amendment Bill is now languishing on the order paper, ready to be read a second time. In the meantime, we’ll keep advocating for policy settings that reflect the economic reality of running a hospitality business in New Zealand today.

We’ll continue to keep members updated as this situation develops.


Related articles:

Government to Ban Card Payment Surcharges

Surcharge Ban Proposal Update

Restaurant Association Responds to Government Announcement

Australia’s rethink shows need to pause NZ surcharge ban

Christchurch Boil Water Notice — guidance for hospitality businesses

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Christchurch City Council issued a boil water notice on 14 February 2026.

Current situation: The boil water notice affects the Rāwhiti water supply zone, covering New BrighChristchurch City Council issued a boil water notice on 14 February, 2026. Current situation: The boil water notice affects the Rāwhiti water supply zone, covering New Brighton, Burwood, Wainoni, Aranui, and Southshore. All water, including filtered water, must be continuously boiled for at least one minute.

The notice will remain until the council can provide confidence to Taumata Arowai that the water is safe to drink, which requires at least three days of clear test results.


Impact for food businesses

Under the Food Act 2014, food businesses are required to use potable (safe) water at all times. A boil water notice directly triggers obligations under your Food Control Plan (FCP) or National Programme. Your plan requires you to follow any instructions from your water supplier if your water supply becomes unsafe.


Specific steps for hospitality businesses

Water for food preparation and cooking

Boil all water for drinking, making up juices and ice, washing fruits and vegetables, and using for cooking needs. All water — including filtered — must be continuously boiled for at least one minute. Note that “instant boil” systems do not boil water sufficiently and should not be relied upon.

Ice machines

Ice machines must be turned off and not used, as they cannot produce safe ice during a boil notice. Use only commercially purchased bottled water to make ice manually if needed. Turn off post-mix and slushy machines until the “boil water” notice has been lifted.

Coffee machines and water dispensers

Most coffee machines only heat water to 80–85°C, so these machines need to be supplied with pre-boiled water. Plumbedin machines should not be used.

Appliances such as coffee machines and water dispensers that are connected to the water supply must be flushed once the notice is lifted.

Toilets / Handwashing

Make sure toilets for staff and customers are in working order. Staff should wash hands using cooled boiled water or water treated with bleach or chlorine (5 drops of bleach to 1 litre of water); then use a hand sanitiser. Have hand wipes and hand sanitisers available for customer hygiene.

Dishwashers

Commercial dishwashers that reach sufficient sanitising temperatures (typically 83°C or above) are generally considered safe to use, as the heat itself is sufficient to kill bacteria. Check your specific machine’s operating temperature and document this in your Food Control Plan records.

Informing customers

Inform customers of any changes to their water-related offerings (e.g., tap water not being served, ice unavailable) and display notices where appropriate.


Your Food Control Plan obligations

Your FCP requires you to clearly mark any water that is not suitable for use in food production, including water for handwashing and surface cleaning, and to follow instructions from your water supplier. You should document the steps you are taking in your FCP records — this is important for demonstrating compliance if a verifier visits.


Key contacts and sources

  • Christchurch City Council – check ccc.govt.nz for the latest updates on the notice area and lifting of the notice. The council’s Environmental Health team can advise food businesses directly.
  • MPI (New Zealand Food Safety) – mpi.govt.nz/food-business for Food Control Plan obligations.
  • Taumata Arowai (Water Services Authority) – taumataarowai.govt.nz for official notice guidance.

When the notice is lifted

Once the notice is lifted, run all cold taps for five minutes, flush appliances like coffee machines, water dispensers, and ice makers connected to the water supply, and check whether hot water cylinders or header tanks need to be drained and refilled. Update your FCP records to reflect the return to normal operations.

If you’re unsure about any specific situation in your business, contacting Christchurch City Council’s Environmental Health team directly is the best course of action — they are the verifiers for most food businesses in the city.

Important EFTPOS update from Westpac

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EFTPOS terminals in New Zealand are required to operate with the latest security standards to reduce the risk of fraud for you and your customers.

Payments NZ, who operate the EFTPOS terminal network, require all Point of Sale (POS) terminals with a hardware specification of Payment Card Industry (PCI) 4.x to be upgraded by 30 April 2026, so you can continue to accept card payments on your terminal. If you do not upgrade your terminal by this date, you will no longer be able to accept card payments.

You can find out what out the hardware specification of your terminal is by asking your EFTPOS terminal supplier.

What you need to do.

To continue accepting card payments after 30 April 2026, you’ll need to upgrade your terminal. Simply call Westpac on 0800 888 066 and select option two between 8:30am and 5pm weekdays, email [email protected] or visit their website to explore their range of compliant terminals.