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24 – 25 October, 2018 held at The Piano, Christchurch

The most important food conversation in New Zealand. Two days of ideas, tools and stories from the best business and hospitality leaders guaranteed to educate and inspire!

Grab your ticket today

$75.00 members

$95.00 non-members

Register now
When
9:30am-4pm, 24th - 25th October 2018
Venue
The Piano, 156 Armagh St, Christchurch Central
Presented by
The Restaurant Association of New Zealand & Eat New Zealand
 Hui 2018

24 – 25 October 2018
9.30am – 4pm

A 2-day gathering presented by the Restaurant Association of New Zealand and Eat New Zealand to consider some of the most important questions, challenges and opportunities in New Zealand food and hospitality at the moment.

We’re a small country with a big voice, and when we speak, more often than not, the world listens. So, we’re gathering up some of the best local and international speakers who bring with them tools, stories, and ideas to educate and inspire!

If we stand together we have the power to create enormous change for good. Come and be part of the event that moves beyond the walls of establishments and into the community and nation.

The Restaurant Association of New Zealand has partnered with Eat New Zealand* to bring you a plethora of speakers and panellists to take the stage to share knowledge and insights. Assembled for two days of talking, listening and thinking about New Zealand food, it’s an amazing opportunity to learn from movers and shakers.

The event is for all Restaurant Association members & Eat New Zealand supporters, as well as food lovers nationally. Hundreds of small business owners/operators, chefs, restaurateurs, suppliers and media are expected to attend.

#FoodHui2018  #RestaurantNZ  #EatNZ

Speakers & Schedule

Day 1: Wednesday, 24 October 2018

Presented by The Restaurant Association of New Zealand

9.30am: Hui Welcome

9.45am: MC & Restaurant Association of New Zealand welcome
Melissa Clark-Reynolds – Master of Ceremonies
Marisa Bidois – CEO, Restaurant Association of New Zealand

9.50am: The Economic Update
Satish Ranchhod – Senior Economist, Westpac

10.15am: Rebuilding and Bringing Back Heritage to Christchurch
Nick Inkster – Owner & restaurateur, O.G.B.

10.30am: Seafood: Broaden Your Horizons
Martin Bosley –  Chef & Chief Fishmonger and National Sales Manager, Yellow Brick Road

10.45am: Leveraging Social Media: How to Get the Best Out of Your Social Media Accounts
Rachel Smart – Director, The Social Project

11.00am: Dealing with Chef Shortages by Improving Productivity & Efficiencies
Nelly Robinson – Executive Chef & Owner, nel. restaurant

11.15am: Women in Hospitality
Panel chaired by: Kelli Brett – Editor, Owner & Publisher, Cuisine Magazine
Fleur Caulton – CEO, Go to Collection; Restaurateur, Rata, Madam Woo, Hawker & Roll
Nikita Kuschke – Chef, Hillside Restaurant
Ainsley Rose Thompson – Head Chef, Sherwood Queenstown
Lisa Levy – Restaurant Association of NZ Canterbury Branch President; Co-owner, Inati

11.45am: Lunch is served in the foyer

12.30pm: Message from Principal Sponsor American Express
Joshua Clarke – Head of Merchant Acquisition NZ, American Express

12.45pm: Emerging Technology and the Customer Experience
Brett Roberts – Associate Director, Datacom

1.00pm: Starting the Wellness Conversation
Panel chaired by: Marisa Bidois – CEO, Restaurant Association of NZ
Ben Bayly – Executive Chef, Baduzzi; Restaurateur, The Grounds
Jamie Ford – Director, Resilient Minds, International Thought Leader in Resilience & Mental Toughness
Anton Leyland – Chef & Head of Recipe Development, My Food Bag 

1.45pm: The Balancing Act: Mindfulness and Work/Life Balance
Panel chaired by: Ben Bayly – Executive Chef, Baduzzi | Restaurateur, The Grounds
Nelly Robinson – Executive Chef & Owner, nel. restaurant
Rebecca Smidt – Restaurateur & Managing Owner, Cazador

2.15pm: What Part Do You Think Food Plays in the Future of Christchurch
Joanna Norris – CEO, ChristchurchNZ

2.30pm: Afternoon tea in the foyer

3.00pm: From Gate to Plate: Food & Sustainability
Shaun Clouston – Executive Chef & Partner, Logan Brown; Platinum Ambassador Chef, Beef + Lamb NZ

3.10pm: The Future of Guest Experience: What Do Gen Y and Millennials Want and Expect?
Joel Christian – General Manager, The Monday Room

3.20pm: Overview of the National Restaurant Association 2018 Trade Show in the USA
Mike Egan – Restaurant Association of NZ National President; Co-founder of Monsoon Poon, Boulcott St Bistro, Burger Liquor

3.30pm: Insights from Restaurant Association Regional Branch Presidents
Mike Egan – Restaurant Association of NZ National President; Co-founder of Monsoon Poon, Boulcott St Bistro, Burger Liquor
Steve Logan – Restaurant Association of NZ Vice President; Restaurateur, Logan Brown, Grill Meats Beer
Lisa Levy – Restaurant Association of NZ Canterbury Branch President; Co-owner, Inati
Harry Morris – Restaurateur, Harry’s Bar & Dining, ,Restaurant Association of NZ Nelson Branch President

4.00pm: Summary of Day 1
Marisa Bidois – CEO, Restaurant Association of New Zealand
Melissa Clark-Reynolds – Master of Ceremonies

4.15pm: Closing Wine & Cheese
In the main foyer


Day 2: Thursday, 25 October 2018

Presented by Eat New Zealand

9.30am: Day 2 Tuwherataka (welcome)
Manawhenua

9.40am: MC Welcome
Melissa Clark-Reynolds – Master of Ceremonies

9.45am: Eat New Zealand Welcome
Giulio Sturla – Owner, Roots Restaurant; Eat New Zealand Founder
Angela Clifford – CEO, Eat New Zealand

10.00am: We want a National Food Celebration
Richard Davies – General Manager for Tourism Policy, Ministry of Business Innovation & Employment

10.20am: We want our People Connected to our Food
Makarini Rupene – Cultural Land Management Adviser, Environment Canterbury

10.40am: We want to Connect our Biggest Economic Sectors – Food & Tourism
Lucy Alborn – Consumer Insights Manager, Tourism New Zealand

11.00am: Morning tea in the foyer

11.20am: We want to Connect our Biggest Economic Sectors – Food & Tourism
Rob Simcic – Head of Food & Beverage New Zealand (Commercial & Agri), ANZ Bank

11.40am: We want Resilient Food Communities
Michael Reynolds – Community Builder, Canterbury Food Resilience Network

12.00am: We want Sustainable Food Systems from Source to Plate
Panel chaired by: Kelli Brett – Editor, Owner & Publisher, Cuisine Magazine
Scott Macindoe – Legasea
Giulio Sturla – Roots Restaurant
Nate Smith – Gravity Fishing
Scott McNeil – Awatoru Wildfood
Shaun Clouston – Logan Brown
Karl Warr – Better Fishing

1.10pm: We Want to Use New Zealand Grains and Seeds
Lunch, presented by Bearlion Foods, is served in the foyer

1.50pm: We want New Zealand to Become the World’s Premium Destination for Food
Nic Lees – Senior Lecturer & Agribusiness Manager, Lincoln University

2.10pm: We want to Share our Food Stories with the World
Ian Proudfoot – Global Head of Agribusiness, KPMG 

2.30pm: We want Regenerative Agricultural Systems
Tracey Bayliss – Owner-operator, Grandad’s Beef

2.50pm: We want to Learn from the Rest of the World
Rodolfo Guzmán – Owner/Chef, Boragó Restaurant (Santiago, Chile)

3.10pm: Summary of Day 2
Melissa Clark-Reynolds – Master of Ceremonies

3.15pm: Karakia: Whakamutuka
Manawhenua

DOWNLOAD PDF SCHEDULE HERE


Tickets

Restaurant Association Full Essential and Full Premier members receive two complimentary tickets to attend this event and Eat New Zealand supporters receive one complimentary ticket.

*RA members can enter their membership number as the promo code in each day you would like to attend to redeem your tickets. Eat NZ members will receive a separate promo code to use.

Additional tickets are available for purchase as individual days and as a package for both days. Contact us at 0800 737 827 with any questions or issues.

*Formally known as ConversationNZ, Eat New Zealand is teaming up with the Restaurant Association of New Zealand.  The collective represents some of New Zealand’s best chefs, producers, food media, event organisers and tourism operators.

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Accommodation Partner

Special thanks to our accommodation partner – The Crowne Plaza in Christchurch – who have partnered with us to bring attendees of this event a reduced rate at The Crowne Plaza.

 Dates
Tuesday
23.10.2018
Wednesday
24.10.2018
Thursday
25.10.2018
Superior King Room $185.00 $185.00  $185.00

Rate Information
Rates are subject to availability at the time on booking.
Rates are quoted per room per night.
Rates are based on run of house.
Rates are room only. Breakfast can be added for an additional $28 per person per night if requested.

All rates are quoted in New Zealand dollars and are inclusive of 15% GST. Rates may increase without notice due to the imposition of Government charges, taxes and levies. These rates may be extended pre-and post the dates above at the discretion of the hotel and are subject to availability.

BOOK NOW
**Contact the hotel directly at +64 3 7412800 to check if rooms are still available at the special Hui room rate above.


Special thanks to our event sponsors

   Principal sponsor for • Day 1

 

 

 

   Associate sponsor • Day 1
 iMonitor RA ComplyHub
    Contributing sponsor • Day 1