Winners announced in the Restaurant Association Bay Hospitality Awards*

The winners have been announced in the Bay Hospitality awards, presented by the Restaurant Association with the support of Silver Fern Farms. These awards celebrate the best dining establishments and individuals in the region as voted by the hospitality industry.

The People’s Choice Award, which is determined by public vote, was awarded to Jais Aben Bar & Bistro highlighting the establishment’s popularity and strong connection it has with the local dining public.

Italian eatery Alpino, located in Mount Maunganui secured two awards including Outstanding Establishment and Outstanding Chef for Scott Rowand.

Alpino founder Noel Cimadom, was also awarded the Supreme Individual award. Noel knows a thing or two about good hospitality being the brains behind Alpino Cambridge and Mt Maunganui, Bar Centrale, Picnicka, and The Bistro at the Clarence Hotel. Picnicka also picked up the award for Outstanding Ambience.

Restaurant and cook school Somerset Cottage, established in 1986 as a small family-owned restaurant, took home the Supreme Establishment Award. Rick and Anne, who have passionately run the restaurant since its inception, continue to embrace the significant shifts in the New Zealand food and wine scene. Somerset Cottage remains dedicated to sustainability, seasonality, and delicious food, with a strong sense of place and warmth in hospitality. Their daily enjoyment and commitment to these values have made them a standout in the industry.

The Outstanding New Establishment saw fierce competition, with nominees including Blondie, Jais Aben Bar & Bistro and Sailor Galley & Rum Bar but the award went to beachside bar and grill Saltwater.

The region’s best casual dining spots were also recognised, with beer and burger joint Palace Tavern taking home the award for Outstanding Casual Dining.

Those looking for the region’s best cocktails should check out Mexa where the award for Outstanding Bartender went to Marco Rodocanachi.

These awards highlight the incredible talent and diversity within our region’s hospitality scene,” said Marisa Bidois, CEO of the Restaurant Association. “The Bay area, known for its stunning beachside locations and laid-back vibe, is a true tourist mecca, especially during the summer months. It’s wonderful to see our local establishments being recognised for their exceptional offerings, which continue to attract visitors and contribute to the unique charm of our community.

It is crucial that we take the time to pause and celebrate our successes, recognising the hard work and passion that our peers pour into their craft. These awards are a testament to the remarkable talent and innovation that make this region a standout destination, and they provide an opportunity for us to honour the individuals and establishments that elevate the hospitality industry.

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

Bay Hospitality Awards 2024 Winners

Campari Outstanding Bartender – Marco Rodocanachi, MeXa

Tevalis Outstanding Front of House Team – Fife Lane Kitchen & Bar

Bidfood Tauranga Outstanding Chef – Scott Rowand, Alpino

Restaurant Association Outstanding Emerging Talent – Paris Harding, Pearl Kitchen

The Restaurant Association of NZ Outstanding Casual Dining – Palace Tavern

The Restaurant Association of NZ Outstanding Establishment – Alpino

The Restaurant Association of NZ Outstanding New Establishment – Saltwater

OneMusic Outstanding Ambience – Picnicka

Mediaworks People’s Choice Award – Jais Aben Bar & Bistro

Silver Fern Farms Supreme Individual Award – Noel Cimadon

Silver Fern Farms Supreme Establishment Award – Somerset Cottage

The Government has begun consultation on a proposal to redesign vocational education and training (VET) in New Zealand, and we are encouraging industry operators to share your views on the proposals.

Decisions made following this consultation will have a significant impact. They will affect access to training, the growth of a skilled workforce, and the Government’s investment in future skills and workforce training.  

The Government is making three proposals:  

1. Replacing Te Pūkenga with an “Institute of Technology and Polytechnic (ITP)” network, made up of: Stand-alone ITPs – for those ITPs that are financially viable on their own; and  An “ITP Federation” – consisting of the ITPs who are not financially viable on their own, anchored by the Open Polytechnic.

2. Replacing Workforce Development Councils with:

Option A: ITO-like entities – referred to as Industry Training Boards (working name) – responsible for industry standard-setting and arranging industry training; or

Option B: More focused, industry-specific standards-setting bodies – under this option, arranging industry training is done by providers.

3. Making changes to vocational education funding from 2026 to support the new system.  

The full consultation proposal can be found on the Ministry of Education website. 

How to get involved:  

If you want to hear more about the proposal from the Tertiary Education Commission and Ministry of Education join a hui around the motu at a region near you. Click here to find an updating list of dates, times, and locations.  

Ringa Hora are hosting webinars on the following dates:  

14 August, 1-2pm Register here

21 August, 4.30-5.30pm Note: TEC and MOE will join this session Register here

27 August, 6.30-7.30pm Register here

4 September, 9.30-10.30am Register here 

Details on how to make a submission can be found at the Ministry of Education website.   You can keep up to date with developments during the consultation period at the Ringa Hora web page here.   

The Restaurant Association, Hospitality NZ and Helmet have announced a new partnership, working together to strengthen the industry’s ability to support those in mental distress.

Helmet is a company building technology for global impact on mental health and wellbeing, designed to improve the ability for people to better support those in their lives who are struggling.

Co-founded by Masterchef 2015 winner Tim Read, Helmet’s clinical model empowers supporters by giving them the advice or action they need now to help their loved one.

It then provides a short, engaging programme to ultimately build their capability to provide support over the long term.

The partnership strengthens our respective organisation’s commitment to address and champion mental health and wellbeing within the sector. Hospitality is a rewarding industry to be part of, but it does come with the unique challenges and stresses of long hours and physical work. We are responding to the mental health challenges we know are facing hospitality.

Tim Read and the Helmet team have created a remarkable tool to empower those closest to those struggling with poor mental health, and we are immensely pleased to partner with them ahead of their formal launch. This collaboration is crucial for our industry, as we face growing mental health challenges. It’s more important than ever to support each other, and we are confident that Helmet’s innovative tool will provide much-needed assistance. By empowering individuals to better support their peers, we are fostering a stronger, more compassionate community within hospitality.

Tim Read says it’s a key partnership to reach into the industry he is so passionate about.

“We know there are unique elements of hospitality that put those in the industry under mental health pressures. Helmet’s solution has developed a way to know what someone else needs, at the point they need it.

“Through partnering with Hospitality NZ and Restaurant Association, we are exploring what it means to empower the community that exists, to support one another through the tough times. It gives me immense joy to do this in a sector that I care so much about.”

Helmet’s app will launch next month (August 2024).

This August, make Sorted’s Money Month a great excuse to ‘Pause. Get sorted’ – and have a good time doing it. Community events are being held around the motu to help Kiwis make the most of their money. Through the month of August Westpac are running a special Managing Your Money programme for Money Month 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.

Topics are themed around managing your money and finishes the Money Month series off with a special topic – The Housing Market Update with Kelvin Davidson – Chief Property Economist from CoreLogic New Zealand sharing his expertise, insights and views on what’s happening in the current property market.

For more details or to register, check out the links below:

August webinars – Sorted Month series

Session One: Tuesday, 6 June. 11am-12pm

Pause, get your Mortgage Sorted

When it comes to home loan structures there can be a lot to choose from and it’s up to you to know what suits best. This session looks at the different home loan structures that may be available, things to consider to pay off your debt faster, and some helpful tools and calculators to access for free.

Click here to register.

Session Two: Tuesday, 13 August. 11am-12pm

Interested in saving and Investing? Pause, get sorted.

This topic gives you practical information on the power of compound interest, savings tips to stick to your goal and an understanding of the basics of investing.

Click here to register.

Session Three: Tuesday, 20 August. 11am-12pm

Preparing for the future (Kiwisaver/Retirement)

Research shows you might need upwards of $400,000 saved or more depending on the research you look at but the theme is the still the same. You’ll need to have saved a fair amount by the time you get there to enjoy the retirement lifestyle you wish to have. Join us as we focus on how and why to save for retirement, including the benefits and features of Kiwisaver.

Click here to register.

Session Four: Tuesday, 27 August. 11am-12pm

Are you ready to weather a financial storm? Pause, get sorted

Join us as we focus on things to consider, and how you might be able to best plan for the unexpected. We look at savings, debt, insurance, and a quick step into Power of Attorney’s and wills.

Click here to register

Session Five: (Special Topic) Thursday, 29 August. 11am-12pm

Pause, get your Housing Market knowledge Sorted.

House prices cooling? Housing correction? Housing speculation? Talk about the housing market is everywhere and lots of information to choose from and it can get a bit too much. Join us as we hear from Kelvin Davidson (Chief Property Economist) at CoreLogic NZ to talk through a market overview with a particular focus on what’s happened in 2024 and expectations for the year ahead. Speculation is rife and some of it conflicting so CoreLogic NZ will provide a data-backed take on the state of the market and more so you can see it for yourself.

Click here to register

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.

These workshops will happen online through Microsoft Teams. To access Teams please review these How To’s: Joining a Teams call – DESKTOP and  Joining a Teams call – MOBILE.

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.

The Restaurant Association has released our latest Hospitality Industry Report, examining the period ending March 2024. Despite facing significant challenges, the industry achieved sales of $15.7 billion, demonstrating a 5.8% annual growth. However, the past year has been marked by mixed results for many operators. Rising operating costs have resulted in growth that lags behind cost increases.

The year under review began with promise for some businesses and regions, but was later marred by a perfect storm of challenges. The aftermath of extreme weather events in early 2023 severely impacted regions such as Northland and Hawke’s Bay, halting tourism, disrupting food supply chains, and causing price increases. As a result, sales growth from Q2 to Q3 of 2023 was a subdued 2.3 per cent, compared to 7.8 per cent in the same period of 2022.

To offset some of the weather disruption impacts, the “Cooking up a Storm” campaign was launched by the Restaurant Association in early 2023 to help people and businesses impacted by Cyclone Gabrielle, successfully raising over $350,000.

Mid-2023 saw operators beginning to feel the impact of cost of living pressures on customer spending, which has continued through 2024.

The combination of extreme weather events, rising food costs, declining customer traffic and spending, increasing wage costs, cost of living pressures, and election year uncertainties significantly affected overall industry productivity and profitability. However, a notable positive aspect was the return of international tourists, who contributed strongly to trade over the Summer 2024 season.

To navigate these challenges, operators focused on lean operations and attracting customers. Food pricing fluctuations led many owners to closely manage food cost changes and adjust menu pricing to mitigate some of these rises.

Regional Performance

Regionally, Northland, Taranaki, and Wellington recorded annual sales declines due to specific local challenges. In contrast, Gisborne showed the highest percentage growth at 20.6 per cent, with Southern Lakes, West Coast South Island, and Kaikōura also experiencing strong sales improvements, partly driven by the return of international tourism.

Recovery and Growth

A significant highlight is the recovery of the catering sector, which saw a remarkable 19.4 per cent growth over the last year after being decimated by COVID-19. Additionally, the industry saw a 7.3 per cent growth in employee numbers, reflecting a positive trend amidst the challenges and marking an easing of extreme staffing shortages for some roles. Notably, Queenstown and the West Coast recorded substantial gains in employee numbers, indicating regional growth and recovery.

The number of hospitality operations nationwide rose to 19,518, reflecting minimal outlet growth of 0.1 per cent from 2022 to 2023.

However, despite the hurdles faced, the industry has shown resilience and adaptability, with positive signs of recovery and growth in various sectors and regions.

Strategic Roadmap

To address these ongoing challenges, the Restaurant Association has developed a strategic roadmap focusing on six key areas:

1. Increased training for New Zealanders: To meet the skills shortage needs within the industry.
2. Agile Immigration Policy: Advocating for immigration policies that are flexible and responsive to the needs of the hospitality sector.
3. Investment in hospitality: Promoting, engaging, and supporting the sector through increased investment in training and development.
4. Regulation review: Conducting a comprehensive review of regulations across the hospitality sector to ensure they are conducive to business growth and sustainability.
5. Campaigns to address perception challenges: Implementing targeted campaigns to improve the public’s perception of the hospitality industry.
6. Digital transformation and future technology: Embracing future technology to streamline operations and enhance customer experiences and investing in digital tools and innovations to drive the industry forward.

Restaurant Association CEO Marisa Bidois, commented on the report: “The past year has been one of the most challenging periods for our industry, coming on the heels of several difficult years. The cost of living challenges and other pressures are now compounding these issues, threatening the survival of some businesses. Despite these hurdles, our members are showing extraordinary determination. Business owners are keeping their heads down and doing everything they can to survive, in the hope of brighter times ahead.”

Our 2024 Hospitality Report examines the period ending March 2024, during which the hospitality industry achieved sales of $15.7 billion.

Selected highlights:

• Annual sales for the year ended March 2024 reached $15.7 billion, reflecting national sales growth of 5.8 per cent over the previous year. Notably over this period menu pricing grew by 6.4 per cent, operational costs increased significantly in key areas and inflation overall was 4 per cent, indicating sales growth lags behind cost increases.
• The restaurant and cafe sector recorded sales growth of 4.6 per cent in 2024, reaching $7.8 billion in annual sales (and posting sales $344 million more than 2023).
• Despite the challenges in 2023 in the aftermath of the country’s devastating weather events, in 2024 (year end March) the Gisborne region recorded the largest percentage sales growth over the previous year. Annual sales for the region are $127.4 million.
• The catering sector, which through the Covid-19 pandemic was decimated by the cancellation of events and functions, posted the largest percentage sales increase for the industry compared to 2023. Sales for this sector grew 19.4 per cent (for the year ended March 2024).
• 145,000 employees work in the hospitality industry. Employee growth across the industry was 7.3 per cent from 2022-2023. This is a growth rate that far exceeds the growth in outlets over the same period.
• For the year ended February 2023, there were 19,518 hospitality outlets around New Zealand. This reflects an overall increase of just 27 outlets over the year previous.

While it is positive to see sales in the industry continue to grow, the period can best be characterized as one of mixed results. Despite the 5.8 per cent annual growth, many operators report facing some of the most challenging times over the past 12 months.

It is important to note that inflation grew by 4 per cent over the same period and there were significant increases in key operational costs. Additionally, in response to these challenges menu pricing was adjusted by 6.4 per cent over the period which further tempers the perceived growth. Overall these factors indicate that our growth is lagging and this is a further erosion of profitability for the industry.

In the 12 months under review the industry faced a perfect storm of challenges, including the aftermath of extreme weather events, coupled with food cost increases, declining customer traffic and spend, rising wage costs, cost of living pressures, and election year uncertainties. These all impacted overall industry productivity and profitability, however, one positive aspect amidst these challenges was the return of international tourists, who were strong contributors to trade over the Summer 2024 season.

To address some of the current challenges, we have seen business owners focused on operating as leanly as possible and employing strategies to attract customers into their businesses. With food pricing fluctuations, many owners remark on the need to be vigilant in managing food cost changes.

Regionally, three regions – Northland, Taranaki, and Wellington – recorded annual sales declines in 2024, driven by specific local challenges. Conversely, Gisborne recorded the highest percentage growth, at 20.6 per cent, with Southern Lakes, West Coast South Island, and Kaikōura also showing strong sales improvement, attributed in part to the return of international tourism.

Minimal Outlet Growth Amid Tough Conditions

There are more hospitality operations than ever before, however growth is minimal, reflecting a tightening of the market. The number of hospitality operations nationwide rose to 19,518. However this reflects minimal outlet growth of just 0.1% from 2022 to 2023 (the latest available reporting period).

All sectors recorded either no growth, or small declines in the number of outlets, with the exception of the Takeaway foodservices sector which recorded a minimal 1.6 percent increase in the number of operations.

Employee Numbers Up 7.3% In Contrast To Minimal Outlet Growth

In contrast to the minimal change in outlet numbers, employee numbers, were 7.3 percent higher in 2023 compered to 2022.

The hospitality industry now employees 145.000 people, making it the country’s 7th largest employer. The growth has been buoyed by the return of international workers to Aotearoa and positively operators report an easing of some of the staffing challenges that peaked in 2022. However, the industry continues to face skilled employee shortages for specific roles, in particular senior chefs and senior front of house roles, including restaurant managers.

Guiding our Future: The Hospitality Roadmap

To support the development of the industry, the Association continues to use the Future of Hospitality Roadmap, first developed in 2021, to support the sector. Focus areas include workforce development, economic strategies, customer attraction, industry digital transformation and technology adoption, new business models, and business preparedness in the face of future instability.

The Roadmap is under continuous review, evolving over the three years since it’s introduction. The Association continues to actively uses its guiding principles to shape our activities and initiatives, ensuring they align with the industry’s needs and future growth. A high level update and progress report on the Future of Hospitality Roadmap is provided in the Hospitality Report.

Our industry’s typically optimistic viewpoint has currently been shaken; alarmingly, according to 2024 Restaurant Association member insights, 31 per cent of businesses nationwide believe that conditions will deteriorate over the next year. Business closures, including a number of established and high-profile stalwarts, serve as stark reminders of the challenges currently confronting the hospitality sector. However, despite the tough times, together, we can navigate these times and look forward to a brighter future.

The Restaurant Association is focused on supporting in the areas that will help members plan and succeed. While the industry is expected to remain in a subdued trading environment for the remainder of 2024, operators are prepared to navigate the year with a lean approach and an eye on 2025. Yet despite the challenges of the past four years, the industry remains determined and resilient. Once cost of living pressures ease, customer behaviours will follow, and the hospitality sector is ready to welcome people back into our venues. Our industry will thrive again.

Find out more about the 2024 Hospitality Report here. Restaurant Association members can also download a free electronic copy of the full 2024 Hospitality Report by clicking here. 

View media coverage of the 2024 Hospitality Report here.

Winners of the 2024 Otago Hospitality Awards announced

The winners have been announced in our 2024 Otago Hospitality awards, presented by the Restaurant Association with the support of Trents. These awards celebrate the best dining establishments and individuals in the region as voted by the hospitality industry.

Italian / Latin fusion restaurant Cucina, located in the heart of Oamaru, has secured an impressive three awards including Outstanding Restaurant and the People’s Choice Award.

Cucina prioritises fresh, locally-sourced produce to ensure exceptional quality. The journey of Yanina & Pablo Tacchini from a holiday visit to a deep-rooted connection with Oamaru led to the creation of Cucina. Drawing inspiration from their South American heritage and a blend of Italian and Spanish ancestry, Cucina presents a unique fusion of flavours.

Cucina also takes out the award for Supreme Establishment.

The Outstanding Chef category saw fierce competition, with nominees including Sam Sinclair of Heritage Coffee and Logan Wilson of No.7 Balmac, but the award went to Hannes Bareiter of Tītī who also took home the award for Supreme Individual.

German-born Bareiter found his passion for cooking at 17 and pursued an apprenticeship and master’s degree in culinary arts. He has worked in various settings, from retirement homes to Michelin-starred restaurants. At Tītī, the menu changes every three weeks, reflecting seasonal produce and current trends. Known for their creativity, Bareiter and his team experiment with unique ingredients and techniques.

While fine dining establishments like Tītī showcase culinary creativity, the Otago region also celebrates exceptional casual and street food.

The region’s best casual/street food spots were recognised, with Indian eatery Chilli Dhaba taking home the award for Outstanding Street Food / Casual Dining.

Those looking for the region’s best cocktails should check out Woof! where the award for Outstanding Bartender went to Josh Thomas.

Central Otago is renowned for its exceptional fine wines, and this year’s Outstanding Winery award went to Terra Sancta.

Otago’s hospitality industry is truly special, notable for incredibly hospitable people who make every visit memorable. These venues are also fantastic places to sample the region’s outstanding local produce, showcasing the best of what Otago has to offer.

It is crucial that we take the time to pause and celebrate our successes, recognising the hard work and passion that our peers pour into their craft. These awards are a testament to the remarkable talent and innovation that make Otago a standout destination, and they provide an opportunity for us to honour the individuals and establishments that elevate our region’s hospitality industry.

For more information regarding the awards, please visit https://hospitalityawards.co.nz/Otago

Otago Hospitality Awards 2024 Winners

Alliance Outstanding Restaurant

– Cucina

Outstanding Street Food / Casual Dining

– Chilli Dhaba

Anchor Food Professionals Outstanding Chef

– Hannes Bareiter, Tītī

Campari Outstanding Bartender

– Josh Thomas, Woof!

Outstanding Central Otago Winery

– Terra Sancta

OneMusic Outstanding Ambience & Design

– Pequeño Lounge Bar

Silver Fern Farms Emerging Chef

– Michael Hanrahan, Precinct Cafe

Vault21 Outstanding FOH Team

– Moons

Mediaworks People’s Choice Award

– Cucina

Trents Supreme Individual

– Hannes Bareiter, Tītī

Trents Supreme Establishment

– Cucina

The Commerce Commission is consulting on the potential to reduce hundreds of millions of dollars a year in costs to New Zealanders using the Mastercard and Visa payment networks – affecting nearly all consumers and businesses.

This is part of the Commission’s responsibility to promote competition and efficiency within the retail payment system.

Consumers spend approximately $95 billion using Mastercard and Visa each year in New Zealand which costs businesses – and ultimately consumers through higher retail prices and surcharges – around $1 billion annually. However, the Commerce Commission say that they think this cost is too high, especially when compared internationally, and see the potential to reduce these fees by more than $250 million per annum.They say there is an opportunity to reduce a significant component of the merchant service fee, which should in turn allow businesses to reduce retail prices as well as surcharges, for the benefit of their customers.

Reducing and simplifying these fees could reduce surcharges or even remove the need for surcharging altogether in some cases. This would also make it easier for consumers, the Commission and industry to identify where surcharges are excessive. Surcharges should only reflect the costs of accepting these card payments and we are exploring changes to fees which could see surcharges reduced to 0.7% or less.

This consultation also asks questions about other issues the Commission considers may require attention such as a lack of innovation and pace, which may be barriers to new and more secure payment options made possible through open banking.

The Commission is seeking views on the issues by 4pm on 20 August 2024.

The information paper can be found here.

Feedback can be provided via this form which is tailored to consumers and merchants. Alternatively responses can be submitted to retailpaymentsystem@comcom.govt.nz using the submission template found here.

We have announced the finalists for this year’s Canterbury Hospitality Awards, a celebration of the region’s finest cuisine. These finalists represent the best dining establishments and individuals in the region, as voted by the hospitality industry.

New Korean restaurant and bar Brewda receives four nominations for Outstanding New Establishment, Outstanding Restaurant, Outstanding Chef for Cian Curtin and Outstanding Restaurant Manager for Marty Moon.

Joining Brewda in the Outstanding Restaurant category are Black Estate, Gatherings and King of Snake.

Inati, recognised with three nominations, is celebrated for its bespoke fine dining experience that seeks to challenge the palate and expand the mind. The iconic Christchurch eatery earns recognition for its Outstanding Wine and Beverage List, Outstanding Chef for Simon Levy and Outstanding Emerging Chef for Quinn Ojala.

Also with three nominations is wine, jazz and tapas bar Vesuvio which takes home nominations for Outstanding Bartender for Ben Edwards, Outstanding Wine and Beverage List and Outstanding Ambience and Design.

Those looking for the hottest new joints in the region should check out Brewda, Lillies, Roca and Scoundrel who all receive nominations in the category of Outstanding New Establishment.

In the Outstanding Chef category, Simon Levy of Inati is joined by Cian Curtin of Brewda, Julie Han of Table Bloom, Nick Tatom of Majestic at Mayfair and Robert Fairs of Londo.

Famous for its vibrant casual food scene in Christchurch’s post-earthquake laneways and pop-up spots, the region’s top street food stars and casual eateries are getting their due. Bar Yoku, Beers, Scoundrel, and Smoke ‘n’ Barrel are all up for the Outstanding Street Food/Casual Dining category.

Child Sister, Hello Sunday, Majestic at Mayfair, and Six Ounces are all nominated in the category of Outstanding Café as well.

“Christchurch truly boasts a plethora of fantastic dining options. From exquisite fine dining establishments to diverse ethnic eateries reflecting the city’s rich cultural tapestry, and not to forget the great little coffee houses and incredible street food vendors. There’s genuinely something here for everyone to enjoy,” said CEO Marisa Bidois.

“These awards not only celebrate our outstanding talent but also recognise the hard work and dedication that go into delivering exceptional dining experiences.”

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

Voting is open until 4^th August and the winners will be revealed at an awards ceremony hosted at Te Pae: Christchurch Convention Centre on 19th August.

Canterbury Hospitality Awards 2024 Finalists

Restaurant Association of NZ Outstanding Barista:

• Fumi, Espresso Studio by Fushoken
• Eduardo Santos, Sala Coffee
• Olivia Bougen, Central Deli Sandwiches
• Sophie White, Majestic at Mayfair

Campari Outstanding Bartender:

• Ben Edwards, Vesuvio
• Cory Evans, The Last Word
• Harry Findlay, Londo
• Rene Bennett, Bareno

Anchor Food Professionals Outstanding Chef:

• Cian Curtin, Brewda
• Julie Han, Table Bloom
• Nick Tatom, Majestic at Mayfair
• Robert Fairs, Londo
• Simon Levy, Inati

Tevalis Outstanding Front of House:

• Bar Yoku
• Cellar Door
• Fifth Street
• Odeon

Restaurant Association of NZ Outstanding Bar:

• Bareno
• Moon Under Water
• Smash Palace
• The Last Word

Silver Fern Farms Outstanding Emerging Chef:

• Jack Tinkler, Hello Sunday & Pink Lady
• Maiterangi Apirana, Super
• Quinn Ojala, Inati
• Te Iwi Matthews, The Birdwood

Restaurant Association of NZ Outstanding Wine & Beverage List:

• Inati
• Londo
• Salut Salut
• Vesuvio

Restaurant Association of NZ Outstanding Restaurant Manager:

• Nigel Brokenshire, The Flaming Rabbit
• Laura Holcroft, Bar Yoku
• Julie Filion, Earl
• Marty Moon, Brewda

Bidfood Outstanding Street Food/Casual Dining:

• Bar Yoku
• Beers
• Scoundrel
• Smoke ‘n’ Barrel

Coca-Cola Europacific Partners Outstanding Cafe:

• Child Sister
• Hello Sunday
• Majestic at Mayfair
• Six Ounces

OneMusic Outstanding Ambience & Design:

• Delilah
• King of Snake
• Scoundrel
• Vesuvio

Restaurant Association of NZ Outstanding Regional Establishment:

• Brew Moon
• Greystone
• Otahuna Lodge
• Thirsty Acres

Restaurant Association of NZ Outstanding New Establishment:

• Brewda
• Lillies
• Roca
• Scoundrel

Alliance Outstanding Restaurant:

• Black Estate
• Brewda
• Gatherings
• King of Snake

Restaurant Association of NZ Outstanding Sustainability:

• Black Estate
• Gatherings
• Grater Goods
• Greystone
• Otahuna Lodge

Restaurant Association of NZ Outstanding Sales Rep:

• Byron Mann, Bidfood
• Joseph Clarke, ServiceIQ
• Richard Pel, Hancocks
• Zac Goy, Aitkens

Restaurant Association of NZ Outstanding Supplier:

• Aitkens
• Bidfood
• Leeston Grocer
• ServiceIQ

The finalists have been announced in the Otago Hospitality awards and represent the best dining establishments in the region as voted by the hospitality industry.

Italian / Latin fusion restaurant Cucina, located in the heart of Oamaru, secures the lead with an impressive five nominations including Outstanding Restaurant and Outstanding Chef for Pablo Tacchini.

Cucina prioritises fresh, locally-sourced produce to ensure exceptional quality. The journey of Yanina & Pablo Tacchini from a holiday visit to a deep-rooted connection with Oamaru led to the creation of Cucina. Drawing inspiration from their South American heritage and a blend of Italian and Spanish ancestry, Cucina presents a unique fusion of flavours.

The establishment also picks up nominations for Outstanding Bartender for Agustin Vijande, Outstanding Front of House and Ambience & Design

In the Outstanding Chef category, Tacchini is joined by Sam Sinclair of Heritage Coffee; Logan Wilson of No.7 Balmac and Hannes Bareiter of Tītī.

Also securing an admirable number of nominations, live music venue Moons collects a total of three nominations. Kezia Mowat earns recognition for Emerging Chef, while the team is a finalist in the Front of House category. The establishment also receives a nomination for Outstanding Ambience and Design.

The region’s best casual / street food spots are recognised with Chili Dhaba, Chong’s Restaurant Dunedin, Citizens and Liam’s Hungarian Langos all nominated in the category of Outstanding Street Food / Casual Dining.

Those looking for the region’s best cocktail should check out Cucina, Pequeño Lounge Bar, The Press Club Dunedin and Woof where Agustin Vijande, Jesse Bishop, Griffin Pillar and

Josh Thomas all receive nominations in the category of Outstanding Bartender.

The region is renowned for its exceptional fine wines, attracting wine enthusiasts from around the world. This year, the spotlight shines on four distinguished wineries – Dunstan Road Winery, Monte Christo, Mt Difficulty and Terra Sancta that have set a new standard in the coveted category of Outstanding Winery.

“I am continually impressed by the unique qualities that set this region apart. Otago’s hospitality scene is characterised by its vibrant creativity, dedication to excellence, and the seamless integration of local culture and exceptional cuisine.

“It is crucial that we take the time to pause and celebrate our successes, recognising the hard work and passion that our peers pour into their craft. These awards are a testament to the remarkable talent and innovation that make Otago a standout destination, and they provide an opportunity for us to honour the individuals and establishments that elevate our region’s hospitality industry.”

RA CEO Marisa Bidois

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

Voting is open until Sunday 14th July and the winners will be revealed on 28th July.

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

Otago Hospitality Awards 2024 Finalists

Alliance Outstanding Restaurant

– Cucina

– Moiety

– The Press Club Dunedin

– Tītī

Outstanding Street Food / Casual Dining

– Chili Dhaba

– Chong’s Restaurant Dunedin

– Citizens

– Liam’s Hungarian Langos

Anchor Food Professionals Outstanding Chef

– Pablo Tacchini, Cucina

– Sam Sinclair, Heritage Coffee

– Logan Wilson, No.7 Balmac

– Hannes Bareiter, Tītī

Campari Outstanding Bartender

– Agustin Vijande, Cucina

– Jesse Bishop, Pequeño Lounge Bar

– Griffin Pillar, The Press Club Dunedin

– Josh Thomas, Woof!

Outstanding Winery

– Dunstan Road Winery

– Monte Christo

– Mt Difficulty

– Terra Sancta

OneMusic Outstanding Ambience & Design

– Cucina

– Moons

– Pequeño Lounge Bar

– Woof!

Silver Fern Farms Emerging Chef

– Jasmine Lee, Heritage Coffee

– Kezia Mowat, Moons

– Michael Hanaran, Precinct Cafe

Vault21 Outstanding FOH

– Cucina

– Del Mar

– Moiety

– Moons

We are excited to unveil our latest conference format, Ignite Hospo.

This inaugural event, tailored exclusively for Restaurant Association members and New Zealand hospitality business owners, is primed to confront industry challenges head-on in an Auckland waterside venue on Monday, 19 May, 2025.

Ignite Hospo serves as the ultimate gateway to innovation and growth, connecting attendees with respected local and international speakers and mentors, as well as a network of like-minded business owners and operators from across the New Zealand hospitality sector. This immersive event goes beyond passive listening sessions, offering intimate, interactive workshops that provide practical, tangible tools for businesses to thrive.

We’re excited to bring together the best and brightest in the hospitality industry for Ignite Hospo. Our goal is to ignite a passion for innovation and equip attendees with the strategies and insights needed to drive their businesses forward in today’s dynamic landscape.

Pre-registration for Ignite Hospo is now open with tickets going on sale at the end of the month.

Highlights of Ignite Hospo include Lightning Talks, featuring short, focused presentations from industry professionals designed to entertain and inspire, as well as Flash Connect, a unique networking experience where attendees collaborate to solve real-world challenges.

Adding to the experience is a specially curated menu from Chef Nic Watt, aligned to the event’s fire theme, promising attendees both nourishment and inspiration.

At Ignite Hospo we’re dedicated to creating unforgettable experiences fueled by personalisation and connection. That’s why we’re introducing a new approach to attendee segmentation. Each attendee will be invited to complete a short survey ahead of the event to provide invaluable insight into individual preferences, interests, and goals, allowing us to craft a tailored experience for each attendee.

Ignite Hospo isn’t just an event—it’s your gateway to unlocking the potential of your business and igniting a passion for innovation within the heart of New Zealand’s hospitality sector.

Media release

15^th May 2024

The Restaurant Association has expressed deep concern and disappointment over recent revelations regarding Auckland Transport’s unilateral changes to parking charges within the Central City Parking Zone (CCPZ).

“Despite claims by Auckland Transport of attempting to communicate these changes effectively, there has been a lack of direct engagement with impacted stakeholders, including businesses within the CCPZ and their employees which falls far short of acceptable standards,” said Marisa Bidois, CEO of the Restaurant Association.

In a letter addressed to the Transport and Infrastructure Committee, the Restaurant Association highlights the need for enhanced transparency and accountability within Auckland Transport. The Association urges the Committee to initiate an inquiry into the role, powers, and accountability of Auckland Transport, citing the organisation’s failure to adequately involve stakeholders in decision-making processes.

“As the largest representative body for restaurants and cafés in New Zealand, we are deeply troubled by Auckland Transport’s disregard for meaningful consultation,” stated Bidois. “This lack of engagement undermines the trust between Auckland Transport and the community it serves.

“The introduction of 24/7 parking charges is expected to increase costs for diners wishing to drive into the city, potentially reducing overall patronage to restaurants and cafés. Additionally, the added financial burden on employees, who often finish work late at night when public transport options are limited, further exacerbates the challenges faced by the industry.

“We foresee a detrimental effect on both businesses and employees within the hospitality sector,” Bidois continued. “The increased costs associated with parking will deter customers and place additional financial strain on employees.”

The Association emphasises the importance of ensuring elected officials and the general public have confidence in Auckland Transport’s operations. An inquiry would provide an opportunity to examine Auckland Transport’s conduct, seek input from a diverse range of stakeholders, and make recommendations to Parliament for improved accountability measures.

“We believe that Auckland Transport has a duty to the community it serves,” Bidois continued. “The current approach is unacceptable, and an inquiry is necessary to address these concerns and restore public trust.”

The Restaurant Association stands ready to provide assistance and further information to the Transport and Infrastructure Committee as it considers whether to launch a formal inquiry. The Association, along with its local member businesses, is committed to ensuring that the interests of the community are upheld in all decisions related to transportation policy and governance.

ENDS