The Restaurant Association’s industry advisory groups are proudly supported by Gilmours
The Fair Pay Agreements (FPA) system in New Zealand brings together unions and employer associations within a sector to bargain for minimum employment terms for all covered employees – either in an industry, or an occupation.
On 29 May 2023, MBIE approved the Union’s application to initiate Fair Pay Agreement bargaining for the hospitality industry. This means moving towards the next step where hospitality employers (represented- by the Restaurant Association and other Associations) and hospitality employees (represented by the Union) will begin negotiations on what minimum terms will be included in a FPA.
Introducing the Fair Pay Agreement Advisory Group
The Restaurant Association is committed to representing hospitality employer’s voices in the bargaining process. To enable this, it has brought together a diverse group of members with expertise from all sectors of the hospitality industry across New Zealand to guide our approach as bargaining party members.
Meeting once per month, the Advisory Council will provide a forum for hospitality employer’s to share perspectives, discuss and unite around the bargaining approach and considerations. These views will be integral in helping guide the bargaining process and shaping the outcome.
For more information about the FPA visit our FPA HUB here
Meet the Members
- Marisa Bidois
- Krishna Botica
- David Allott
- Lauren Vromans
- Anna Wilson
- Kieran Turnbull
- Bo Manoonpong
- Frank Hsu
- Steve Logan
- Tori Sullivan
- Chand Sahrawat
- Sacha Thomson
- Ricky Lee
- Ingrid Nieuwoudt
- Margie Holmes
- Elizabeth Myburgh
- Prue Barton
- Jazz Steiner Nooyen
- Paul Steiner
- Jonny Marinovich
- Keiran Inglis
- Heta Hudson
- Steph Noble
- Jon Hassall
Marisa Bidois
Appointed as the Chief Executive of the Restaurant Association of New Zealand in 2011, Marisa Bidois’ (Ngāti Ranginui) leadership has seen the Association grow and develop into an organisation that is agile to respond to industry needs and trends as they happen, yet impactful enough to enact meaningful change. As well as advocating for members, much of Marisa’s time is spent growing interest and opportunity in the industry and raising the industry’s profile. She has extensive experience co-designing and advising Government agencies and has worked in an advisory capacity with a number of different Government departments including MPI, Immigration NZ, IRD and others. Marisa has also led collaboration with the Ministry of Social Development (MSD) to create the Restaurant Association’s HospoStart programme. Earlier this year she was appointed to the Government’s Workforce Development Council Reference Group and recently to the Auckland Regional Skills Leadership Group and is also currently on the Go with Tourism Advisory Board and the MPI Food and Beverage Forum.
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Krishna Botica
Born in Auckland in 1971, Krishna Botica has been associated with hospitality since the age of 14, ensconced since 18 and managing establishments since 23. Botica has worked in such diverse markets as Boston, London and the Auckland City Art Gallery coffee shop and as a waiter, bartender, maître d’ and company director. Her name and expertise have been associated with many of the groundbreaking Auckland restaurants that have set the groundwork for the city’s current burgeoning dining scene including Prego, Metropole, S.P.Q.R. Krishna joined Café Hanoi as a director on its founding in 2010 and remains director to this day, adding saan, Xuxu Dumpling Bar and Comensa to her portfolio. As well as her love for hospitality, Krishna holds a Bachelor of Arts degree at the University of Auckland with a double major in 16th Century English Literature and Italian Language & Culture and holds a Level 4 Workplace Assessor qualification from the Hospitality Standards Institute.
David Allott
David is a veteran of the hospitality and tourism industry with experience across multiple sectors including sport, tourism, hotels, major events, restaurants, and conventions. He is the GM, Hospitality at SkyCity Auckland with responsibility for over 20 award winning restaurants and bars, 3 world class hotels and New Zealands’ No1 tourist attraction, the iconic SkyTower. With over 35 years’ experience, he started his career in UK hotels followed by roles with Sodexho before moving to NZ in 2006. Initially responsible for the SkyCity Convention Centre, he then moved to Stadia and Venues with responsibilities across multiple NZ Stadiums, Venues and Major Events including RWC 2011, CWC 2015, British & Irish Lions 2017 and major concerts. Following a role in Australia with state responsibility for venues across NSW and QLD he returned to SkyCity in 2018. He holds a Master of Business Administration (MBA) from the Australian Institute of Business and degree in Tourism & Hospitality from Napier University in Edinburgh.
Lauren Vromans
Lauren Vromans is the Senior IR Lead (Australia & New Zealand) at Domino’s Pizza Enterprises. Lauren has 15 years’ experience designing and implementing effective HR/IR management frameworks for large organisations (5000+ employees) within the QSR, construction and manufacturing industries.
Specialising in industrial compliance and risk mitigation, Lauren’s key focus is ensuring ER/IR compliance within Domino’s Corporate and Franchisee networks. In New Zealand, Domino’s employs over 3000 team members across 100 distinct employers. Lauren enjoys overcoming the unique challenges in systemising and enforcing compliance within the NZ ER system.
Anna Wilson
After completing studies in Graphic Design, Anna’s desire to explore the world led me to pursue opportunities in hospitality while traveling abroad. Over the course of more than a decade, I have gained invaluable experience and in April 2019, along with my partner and co-owner we established Brewed As, a cafe located in the coastal town of Mangawhai Heads, 1.5 hours north of Auckland. At Brewed As, we started out serving specialty coffee that has grown into offering brunch and lunch, hosting pop-up events, and boasting a full bar. Before embarking on this venture, we ran a coffee kiosk in Auckland for two years, which we sold before relocating to Mangawhai.
Kieran Turnbull
With 20 plus years of experience in the industry, Kieran’s last 8 years have been with Foley Hospitality previously Nourish Group. Born in a tavern which was owned by his parents in Southland, he was brought up in Hotels, bars and restaurants, and classifies himself as a hospitality ‘lifer’. Extensive industry experience managing and leading operations, he has a passion for the industry and wants to see it continue to be a place where people can create a great life for themselves. To this end, Kieran enjoys working with staff and helping them progress through the ranks and making a career from the industry.
Bo Manoonpong
Born in Bangkok, Thailand, Bo Manoonpong moved to Aotearoa in 1989 and founded one of Auckland’s oldest Thai restaurants, Mai Thai. Often considered the ‘official venue’ for dinners by visiting Thai delegations and officials, Mai Thai spent its final month of operation in March giving back to the local community by donating $2.00 from each main dish sold to Starship Hospital, as a way to thank Aucklanders for their support. With the love of hospitality reigning supreme, Bo remains a Director of Quality Restaurant Group Ltd, which operates iconic Grasshopper Bar & Restaurant, Thai Street Restaurant and Baa Baa Black Sheep Cafe at Stamford Plaza in Auckland’s CBD. Bo is also a Director of Mai Thong Investments Ltd, an investment company, which has planted 30,000 Macrocarpa trees in South Head to date.
Frank Hsu
Frank Hsu is the owner/operator of both Frank’s Coffee/Cafe at The Terrace and at Newtown, Wellington. After graduating with a business degree, he chose to pursue the dream of owning a cafe by starting out as a dish hand and worked his way up to become an Owner/Operator, over 13 years of involvement in the Wellington cafe scene. Frank is a committed member of New Zealand Specialty Coffee Association and his competitive nature and pursuit of excellence in craft motivated him to enter the MeadowFresh NZ Barista Championships in 2017 and 2018, achieving 3rd place and appointed a sensory Judge in 2019.
Steve Logan
Steve has 45 years’ experience in the hospitality industry in NZ and abroad. He is passionate about New Zealand, its food chain, hospitality, tourism and the amazing Kiwis who have potential to make us number one in the world. His well known restaurant, Logan Brown, is considered one of New Zealand’s finest, and Steve is considered one of the most influential restaurateurs in the Kiwi culinary landscape. Steve also owns Liberty Restaurant and consults to Bellamys by Logan Brown at the Beehive. He works directly with education institutions and believes direction, mentoring, training and quality experiences for employees are more important than ever. Steve is the current National Vice president for the Restaurant Association and sits on the advisory board of Eat NZ.
Tori Sullivan
Tori Sullivan is an Employment Law Partner at EY Law Limited. Alongside her husband, she also co-owns a hospitality business in Onehunga. Tori gives employment advice to clients that is valuable both from a practical and technical perspective. She provides concise legal advice to clients and strategically manages various stakeholders, including union and regulators, to achieve the best outcomes outcomes for her clients.
Chand Sahwarat
Born in New Delhi, Chand spent her formative years in Pune, before moving to New Zealand to attend the University of Auckland and now holds three degrees; a Bachelor of Arts, Psychology and English and a Graduate Diploma in Teaching, both from the University of Auckland, (the latter teaching secondary students English, Health and English as a second language), and the third, a Post Graduate Diploma in Education and Guidance Counselling. Chand met (now husband) and chef Sid Sahrawat and they bought their first restaurant, Ponsonby’s Sidart in 2009. Mother to daughter, Zoya and son, Roan, Chand plays a pivotal role in the running of all three restaurants including Cassia which launched in 2014, acquiring Sid at The French Café in September 2018. Chand also worked on the interior design of KOL that the couple launched in November 2022. While Sid manages the kitchen with precision, Chand manages all facets of operations across all three restaurants from marketing to admin to HR, payroll, banking, restaurant interior updates, uniforms and the myriad of day-to-day tasks associated with running three restaurants.
Sacha Thomson
Sacha Thomson has 15 years’ experience working in the Human Resources and Employment Relations field. Having worked across multiple industries including Dairy, Manufacturing and Hospitality, Sacha has a wealth of experience working with businesses and their people needs. Sacha is currently the General Manager of People and Culture for Montana Group, which is a multi-branded catering and hospitality company across the Waikato and Auckland regions. Prior roles include Employment Relations Manager at WSP (former Opus), and National HR Manager at INEX (subsidiary of APL). Having completed her degree in Psychology, Management and Employment Relations from The University of Auckland, Sacha completed a Post Graduate Diploma in Organisational Psychology at Waikato University. Sacha has a lot of experience working in a unionist environment due to having worked for multiple companies within the manufacturing sector and has specific experience in collective negotiations.
Ricky Lee
Co-owner of Cocoro Japanese Restaurant, which has entered its 15th years of business as one of the most recognised restaurants in New Zealand. I have been in the restaurant business for some 20 years after working as a business broker specialised in facilitating the sales and purchase of hospitality businesses. I am also a Licensed Immigration Advisor. I mostly assists restaurant owners and their immigrant workers with their work visa related matter. Originally burned in Hong Kong but have not called NZ home since arriving some 30 years ago. Speaks Cantonese, Mandarin, Japanese besides Kiwi English.
Ingrid Nieuwoudt
Over a career spanning nearly two decades in Human Resources working in the FMCG and QSR sector, Ingrid has developed a fascination for unlocking human potential and aligning it with company goals to foster a thriving workplace environment. Her role as Human Resources Manager at Wendy’s Hamburgers is at the intersection of employees and the organization allows Ingrid to oversee a multitude of HR operations, including talent acquisition, employee relations, performance management, training & development, and streamlining HR policies & procedures.
Margie Holmes
Coming from a 30 year background in teaching, with no experience in hospitality Margie opened café, Little Savanna in Palmerston North at the end of September 2017. She believes that her teaching background has been a great asset in recognising and appreciating the diverse needs and abilities of staff who she regards as their number one asset. Taking great satisfaction out of seeing staff grow in confidence as they learn new skills in the dynamic fast paced café environment.
Our passion is people – whether it be our staff or our guests, where our aim is to provide an exceptional dining experience, or our suppliers. Since opening we have been hugely proud of our achievements and just love working in this industry, where one sees the power of the dining experience bringing people together to create memorable moments.
Elizabeth Myburgh
Elizabeth’s experience in hospitality spans over 20 years, and she is currently employed by Food co New Zealand Ltd in the role of National Operations Manager, Muffin Break & Jamaica Blue. She has been privileged to work in various roles including business consultancy and as a trainer of customer service as well as having also owned small businesses within the industry. Deeply passionate about hospitality and strongly believe in supporting it’s growth and addressing the distinct challenges it faces.
Prue Barton
For Prue a career in hospitality has spread over many decades. Starting off in the kitchen a “light bulb” moment came when she realised that her creative side flourished in this environment. After the traditional kiwi OE travel time working in kitchens and front of house positions in London, New York and Australia returning to NZ it was obvious that she was going to stay involved in the industry. The most long standing was Vinnies in Auckland which spanned 15 years of dedicated fine dining restaurant ownership and where she met her life long partner and chef David Griffiths. They now own Mister D in Napier and have been here for eleven years. Much water has passed under the bridge in the last 3 years and we have encountered all the challenges which Covid and recent flooding has thrown at us. It certainly makes for resilience and so her motto of “every days a new day” keeps her in check.
Jazz Steiner Nooyen
Jazz Steiner Nooyen has a PGDMS from Waikato University and is the Managing Director at Tank Juice, with 20 years industry experience. Specialising in the Human Resources function of Tank, where core values include fairness representing both employer & employee. Jazz uses her experience to ensure the workplace is safe, supportive and fair for all, where employees achieve work life balance, their needs are carefully considered employees feel heard and seen. Jazz believes in workplace issues following a fair process, seeking a productive and efficient outcome for all.
Paul Steiner
With over 25 years experience in the hospitality industry, Paul has been a franchisee in both McDonald’s and more recently for the past five years at Lone Star.
While retaining ownership of his Lone Star in Dunedin, two and half years ago Paul has also took on the National Operations Management role for Lone Star NZ based out of Head Office in Christchurch.
Jonny Marinovich
Owner and operator of Gamma Ray’s, a burger trailer and Neon Robot, a pizza joint, in New Plymouth. Jonny strives to be at least average at everything I put my hand to and I’m a shameless sci-fi fanatic. Circa 1999, he won a bronze medal at the NZ culinary awards in the ‘mystery box’ open section and Circa 2001, he won employee of the year at the Hyatt Regency Auckland. They scrapped the accolade the following year so I’m still the reigning champion of said Hyatt. Coming from a family who has a long history in hospitality, Jonny is passionate about the industry and in being on the advisory council to prepare for the most significant and important issue that has confronted hospitality owners and employees in the 25 years he has been a part of the industry.
Keiran Inglis
Keiran Inglis is the owner/operator of The Apple Shed and The Jellyfish, both located on Mapua Wharf, near Nelson. Keiran has been a restaurateur for the last 5 years, after training as a chef. Originally from Edinburgh, he grew up with hospitality in his blood and after studying business and finance he moved to London, working under Jamie Oliver, Phil Howard and Jason Atherton. After his time in London, he spent 8 years as a superyacht chef and then settled in New Zealand with his wife, Gemma. They now live happily in Mapua with two kids and two cats. Keiran is passionate about simple, seasonal food, great customer service and inspiring the next generation of hospitality superstars.
Heta Hudson
Based in Auckland, Heta is a Partner for Findex NZ. Findex NZ is the 5th largest accounting and business advisory practice in Australasia with a network of over 120 offices across NZ and Australia and 3000 staff.
Heta works with a breadth of businesses ranging from iwi organisations to SME’s (small-to-medium-sized businesses). With an emphasis on helping businesses and organisations make the right decisions at the right time, his approach is focused on ensuring he delivers value for business owners and decision makers.
Relevant Board Appointments
Chair, Whāriki Māori Business Network – Based in Auckland, Whāriki is the largest Māori business network, with over 3000 SME members within Tāmaki Makaurau and across Aotearoa.
Director, Ngāti Awa Group Holdings Ltd – Ngāti Awa Group Holdings Limited (NAGHL) is owned by Te Rūnanga o Ngāti Awa (TRONA). NAGHL has been established as the commercial organisation to manage a $150M portfolio of settlement assets and investments in a prudent, commercial and profitable basis, targeting a diversified portfolio.
Steph Noble
Steph’s entire professional career has been within the hospitality industry across a variety of roles in both Europe and New Zealand. Steph has spent the past 12 years honing her skills within the coffee industry and working across many roles, including barista, trainer, roaster, account manager and now general manager. As General Manager of Ozone, Steph has had the opportunity to work alongside many hospitality business’ as well as overseeing the two Ozone café’s within New Zealand. This has allowed her to gain a deep understanding of the intricacies of running a successful hospitality business, as well as the challenges that are facing the industry for both employee and employer.
Jon Hassall
Jon Hassall is Chief Operating Officer at Café Brands Limited. Their portfolio includes Columbus Coffee (75 franchised café locations nationwide) and Mexico, 11 restaurants across the country. It also has an Auckland based roastery and a small selection of unbranded cafes. Jon has extensive experience in the hospitality industry having held a number of senior, national and international positions in England, across Europe and now in Australasia for some of the most well known global hospitality brands and organisations.
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