Want to Better Support Gluten-Free Diners?

This practical and informative session is designed to help hospo businesses get it right when it comes to gluten-free service. Gain the knowledge and tools to confidently support your gluten-free customers and deliver a safe, enjoyable dining experience.

• Brief outline on coeliac disease and the importance of maintaining a gluten-free diet
• Current legislation on gluten-free in the food industry
• How hospitality can support those requiring a gluten-free diet
• An overview of food safety training opportunities to support the gluten-free community

Presented by Suzanne Aitken, NZ Registered Dietitian.  Coeliac NZ Dietary and Health Promotion Manager.

Suzanne Aitken is a registered health professional with over 17 years of experience in the health sector. She has worked extensively in community settings, supporting populations through education, training, and advocacy. With a background in health management, Suzanne is passionate about improving health outcomes, enabling high-quality clinical care, and addressing health inequities across Aotearoa. For the past two years, she has been with Coeliac NZ, working closely with the hospitality and food industry to improve the safety of gluten-free dining experiences for consumers.

Following on from the workshop this month on legal considerations & actions on medical incapacity, this update provides a simplified overview of key tips you should know about medical incapacity.

In New Zealand employment law, medical incapacity refers to a situation where an employee is unable to perform the duties of their role due to illness or injury, and that incapacity is either ongoing or unlikely to resolve within a reasonable timeframe. Employers have a legal obligation to act in good faith and follow a fair and reasonable process before considering termination on medical grounds. Dismissal for medical incapacity may only be lawful if, after proper consultation and assessment, it is determined that the employee is no longer able to carry out the inherent requirements of their role and no reasonable accommodations are possible. Join us for this webinar as we discuss how to go about this process.

Stay  informed with the Restaurant Association’s Monthly Helpline Update! Join our helpline advisors for an overview of the latest legal and employment-related developments impacting New Zealand hospitality businesses. Don’t miss out on crucial insights to keep your establishment thriving. Register now!

RA has partnered with St John to offer a condensed First Aid training tailored to the hospitality industry. While this course is not NZQA accredited first aider, attendees will receive a St John attendance certificate which can go towards your workplace health and safety program.

This workshop covers scenarios related to hospitality:

• Burns, cuts, fractures, sprains
• Allergic reactions
• Scene assessment and danger mitigations
• CPR & foreign body airway obstruction
• Patient assessment and positioning

On completion attendees will be able to:

• Recognise life-threatening situations
• Offer vital assistance before more experienced help arrives

When revenue dips, every dollar counts. In this session, we’ll show you how to take control of your menu costs and pricing strategy. Learn to read and use your P&L, understand where your money is going, and make pricing decisions that protect your margin without scaring off customers. We’ll unpack ideal COGS targets, menu costing tips, and how to rethink pricing in a high-cost environment.

What you’ll learn:

• A clear understanding of how to control food and beverage costs
• Practical tools to cost and price your menu for profit
• Confidence to make data-driven decisions that support your business
• Strategies to stay competitive while protecting your margins

This workshop doesn’t just teach you the theory, it equips you with actionable strategies to make a real impact in your business.

Presented by

Benedikt Bouillon, The Hospitality Company 

Benedikt has 20 years of experience in Hotels, Restaurants and the Wine Industry. A typical hotel career, he started from the ground up, working as a Waiter, Porter and Receptionist before progressing to more Senior Roles, eventually running Ultra-Luxury Lodges Matakauri and Kauri Cliffs. His career took him from his home country of Germany to London and Vienna, before adding stops in Melbourne and New Zealand, working for bigger corporate hotel companies such as Mandarin Oriental and Luxury Collection by Marriott just as much as smaller scale, privately owned businesses including Boutique Hotel Adelphi and Stonyridge Vineyard.

He understands the challenges of running small to medium-sized businesses and shares proven best practices that are often inspired by corporate hospitality but always effective in privately operated companies. His approach is practical and hands-on, offering advice based on real-world experience rather than dry theory.

This training is delivered with the support of the Hospitality Training Trust

Slower months often bring unpredictable rosters and ballooning wage percentages. This session dives into how to plan smarter, reduce unnecessary hours, and make sure your team is set up for success without overstaffing. We’ll also explore practical cash flow strategies that can help you stay in control – even when turnover is down.

You’ll walk away with:

• Strategies to manage wage costs and improve rostering efficiency

• Practical tools to align staffing with sales forecasts

• Cash flow tips to stay ahead during quieter periods

• Insights to keep your team engaged while reducing unnecessary spend

This workshop doesn’t just teach you the theory, it equips you with actionable strategies to make a real impact in your business.

Presented by

Benedikt Bouillon, The Hospitality Company 

Benedikt has 20 years of experience in Hotels, Restaurants and the Wine Industry. A typical hotel career, he started from the ground up, working as a Waiter, Porter and Receptionist before progressing to more Senior Roles, eventually running Ultra-Luxury Lodges Matakauri and Kauri Cliffs. His career took him from his home country of Germany to London and Vienna, before adding stops in Melbourne and New Zealand, working for bigger corporate hotel companies such as Mandarin Oriental and Luxury Collection by Marriott just as much as smaller scale, privately owned businesses including Boutique Hotel Adelphi and Stonyridge Vineyard.

He understands the challenges of running small to medium-sized businesses and shares proven best practices that are often inspired by corporate hospitality but always effective in privately operated companies. His approach is practical and hands-on, offering advice based on real-world experience rather than dry theory.

This training is delivered with the support of the Hospitality Training Trust

Creating a Safer Workplace: Bullying & Harassment Workshop
Join us for an empowering workshop designed to tackle bullying and harassment in the workplace. This session will provide practical strategies to foster a respectful and inclusive environment, equipping participants with the tools to identify, prevent, and address harmful behaviours. Learn how to build a positive workplace culture, understand your rights and responsibilities, and support staff in creating a safe and supportive space for all.

This workshop is designed to be informal and interactive, encouraging employers to share their experiences as well as answer any questions they might have.

This workshop won’t be recorded.

Restaurant Association Speaker Series: 5 Part Hospitality Webinar Package

Join us for a dynamic series of one-hour online sessions designed specifically for hospitality business owners and operators. Each session brings together inspiring and insightful speakers who dive into key topics shaping the future of hospitality. From emerging trends and leadership strategies to operational innovations and guest experience essentials, these conversations are built to provoke fresh thinking and add practical tools to your business toolkit. Tune in, get inspired, and walk away ready to elevate your business. 

Get the full experience
Purchase the complete 5-webinar package and enjoy access to all sessions at a discounted rate. This option gives you the full suite of content — a perfect opportunity to stay ahead, energise your team, and implement fresh ideas across your business.

Session 1 –  Revenue Reimagined: Discovering and Developing New Income Streams 

Presented by Debbie Humphrey 

Session 2 – Navigating Failure: From Closed Kitchens to Bottled Success

Presented by Luis Cabrera

Session 3 – Thriving at Work: Improving Mental Health and Resilience in Hospo.

Presented by Tim Read

Session 4 – Stop Serving Meals—Start Creating Experiences: How to Stand Out & Keep Diners Coming Back

Presented by Stacey Jones

Session 5 – TBC 

Why buy the full series?

• Access to all 5 expert-led webinars

• Save with a bundled discount

• Best value for ongoing professional development

Prefer to pick and choose?
No problem — each webinar is also available for individual purchase if you’d like to select specific sessions. Click here to find them

Join us for this 4-hour Essential First Aid course, designed to cover all the basics you’ll need to know for hospitality workplace safety. This course meets the Worksafe requirements, ensuring your workplace remains compliant and prepared for any emergencies.

Participants will learn fundamental first aid skills, including how to handle common injuries, respond to medical emergencies, and use basic first aid equipment. This training is ideal for those wanting to boost their confidence in managing workplace incidents and is an essential addition to any workplace safety program.

On completion attendees will be able to:

• Recognise life-threatening situations
• Offer vital assistance before more experienced help arrives

Attendees will receive an Essential First Aid certificate which is valid for 2 years.

Salus Workplace Safety is offering a workshop to RA members on preparing your business and team for worst-case scenarios. This workshop will cover the basics of how to get through an emergency situation. Whether you are dealing with an angry or violent customer, a security threat or a natural disaster, you, your business and your team need to be prepared! This is recommended as an essential part of your workplace Health and Safety planning and includes:

1. Conflict De-escalation

• Recognising Early Signs: Learn to identify signs of potential conflicts before they escalate and enable proactive intervention.
• Effective Communication Strategies: Develop techniques for diffusing tense situations through active listening, empathy and open communication.

2. Emergency Preparedness

• Identifying Potential Risks: Learn how to assess potential emergency scenarios specific to the hospitality industry, from fire outbreaks to medical incidents.
• Creating Effective Emergency Plans: Develop customised action plans tailored to your establishment

3. Crowded Places Strategy

• Recognising potential  threats.
• Know what to: Steps you should take to protect the lives of people working in, using and visiting your establishment.

Who should attend: Business owners, managers and front-line staff

About the presenter:

Sean McBride spent his early professional career in the NZ Police routinely dealing with public disorder, stadium crowds, emergencies both real and scenarios. On retiring from the Police force, Sean founded Salus Work Place Safety. Salus has grown to be one of New Zealand’s leaders in occupational health safety management, providing guidance on the ground, safe systems of work and legal compliance. With over 20 years’ experience in workplace safety /risk management, they deliver customised Health and Safety solutions for businesses that are serious about reducing risk. Sean McBride as principal is a member New Zealand Institute of Safety Management (NZISM) and is Hasanz (Health and Safety Association of NZ) registered.

RA has partnered with St John to offer a condensed First Aid training tailored to the hospitality industry. While this course is not NZQA accredited first aider, attendees will receive a St John attendance certificate which can go towards your workplace health and safety program.

This workshop covers scenarios related to hospitality:

• Burns, cuts, fractures, sprains
• Allergic reactions
• Scene assessment and danger mitigations
• CPR & foreign body airway obstruction
• Patient assessment and positioning

On completion attendees will be able to:

• Recognise life-threatening situations
• Offer vital assistance before more experienced help arrives