The 2023 Dining Out survey provides key insights from consumers, including dining out trends and intention.

Responses to our 2023 Dining Out survey were collated from over 4,000 customers, who revealed that eating out still plays a vitally important role in our daily lives.

The key findings reveal the median weekly expenditure on dining was $114, with notable regional variations. Modern New Zealand cuisine
emerges as the top culinary preference among diners, followed by Italian and Japanese cuisines. In terms of dining frequency, most consumers dine out monthly or weekly, with a significant proportion maintaining their spending habits.

However, approximately 40% of respondents have reduced their dining expenses over the past year, primarily due to decreased dining
frequency or a shift to more affordable options. Conversely, a smaller segment reports increased spending, attributed to more frequent dining or opting for premium venues.

The report also delves into takeaway ordering habits, highlighting a preference for ordering through websites run by establishments.
Quality of food, menu variety, and price emerge as crucial factors influencing takeaway choices. Notably, there is a significant inclination towards seeking deals and discounts, indicating a focus on costsaving measures.

For insights on dining habits and intention, along with current trends, download your free copy of the 2023 report below.

Restaurant Association members can download the full free electronic copy of the 2023 Consumer Dining Insights Report here.

If you are not a member of the Restaurant Association, the 2023 Consumer Dining Insights Report is available for purchase to the wider industry for $69 – order here. Let us know if you’d like to talk to one of our team about becoming a member, or click here for more information.

This survey was conducted in September 2023.

The Restaurant Association is embarking on a journey to amplify and understand the stories of the women who shape our hospitality industry. We have collected a survey about women’s experiences. This will help shed light on the journeys taken, the triumphs celebrated, and the obstacles overcome.  We invite all women in hospitality to take part. This survey aims to cultivate a deeper understanding of the diverse range of experiences that women encounter within the industry.

Key findings:

• 74% say they feel that their current work hours offer sufficient flexibility
• 49% believe there are enough women in leadership positions in the industry (51% do not)
• 68% say that there is not sufficient mentoring by women in the industry
• 36% say they have experience barriers because of their gender

MEMBER FEEDBACK:

“In my position as a manager I haven’t experienced any of the above behaviours, and I must be very lucky not to have experienced them in my 30+ years in the industry, but I do know that there are others who have not been so fortunate.”

“I’m lucky to work for a female employer who values me and my family. I have great flexibility and feel extremely valued. I know this isn’t always the case and I feel women need more support here.”

“I personally haven’t experienced any barriers because I am a woman. however I have mainly worked for owners who are female so have had the opposite experience. have been celebrated and encourage to take space and to grow and develop. however many female friends in the industry I know have experienced Barriers because of their gender. lower pay and not being considered for leadership role or not taken seriously.”

Download the Women in Hospitality insights

 

Copyright © 2023 Restaurant Association of New Zealand Inc. All rights reserved.  No individual, party, entity is permitted to share, adapt or reuse this work without the consent of the Restaurant Association of New Zealand Inc.

This survey was conducted in August 2023.

This survey looked to capture some of the latest dining out trends. This story collates customers burning questions of the moment. The survey covered broad topic content from table sitting times to vegan options, kitchen closing times to ‘snack’ options and main prices.

Key findings:

• 43% apply time limits on tables
• 11% have mains priced at $50 or more
• 58% close the kitchen earlier than pre-Covid
• 17% price their ‘snack’ options per item

MEMBER FEEDBACK:

“I’m not sure that customers understand the labour costs attached to meals/table service etc. They do seem to understand the food costs as they are impacted by this in their own supermarket trolley but I think when they look at price increases they fail to realise that it is equal portion food increase and labour.”

“We have increased our prices (10-20% and more for some meat based items) to cover increased food and labour costs.  Customers seem to understand and accept this.”

“Our focus since re-opening post-Covid has been on maximising efficiency, regularly increasing menu prices, incorporating technology and incorporating ‘price conscious options’ into our menu offering.”

Download the “What Customer Want to Know” snapshot survey

 

Copyright © 2023 Restaurant Association of New Zealand Inc. All rights reserved.  No individual, party, entity is permitted to share, adapt or reuse this work without the consent of the Restaurant Association of New Zealand Inc.

The 2022 Dining Out survey provides key insights from consumers, including dining out trends and intention.

Responses to our 2022 Dining Out survey were collated from almost 2000 customers, who revealed that eating out still plays a vitally important role in our daily lives.

2022 was a year of change for the hospitality industry, with the move to relaxing Covid restrictions that have been in place over the past 2 years providing less interruptions impacting dining out opportunities for diners.

However, customer hesitancy has still been a factor at different times over the year and the industry has faced new impacts such as staffing shortages, increased costs and cost of living increases affecting consumers’ ability to spend. Kiwis love to eat out. However, with expectations varying from person to person based on a variety of factors such as age, location, income and gender, it can be a struggle for restaurateurs and operators to meet every hungry customer’s demands.

For insights on dining habits and intention, along with current trends, download your free copy of the 2022 report below.

Restaurant Association members can download the full free electronic copy of the 2022 Consumer Dining Insights Report here.

If you are not a member of the Restaurant Association, the 2022 Consumer Dining Insights Report is available for purchase to the wider industry for $69 – order here. Let us know if you’d like to talk to one of our team about becoming a member, or click here for more information.

The Restaurant Association conducts an annual remuneration survey, collecting comprehensive wage and salary data on job positions in the hospitality industry.

The survey covers more than 100 positions, drawn from more than 1,000 businesses. Altogether, the organisations participating in the survey employ more than 27,000 people.

Snapshot of 2022 remuneration survey results:

• From 2021 – 2022 overall hourly wage rates increased by 8.2 per cent (after 6.5 per cent increase the year previous).
• The average wage in hospitality is $24.43/hour – well above both the minimum wage and the living wage.
• Salary rates also jumped by 11.6 per cent (after recording an 8.4 per cent increase from 2020 – 2021), with the average hospitality salary in 2022 now $73,052.
• At a glance of the 99 positions which were also surveyed in 2021, 90 achieved increased hourly rates in 2020.
• These rates include
  • 9.8 per cent increase for a Chef de Partie wage rate
  • 9.1 per cent growth for Wait Staff and
  • wage rises of almost 8 per cent for Bar Managers, Baristas and Demi Chefs respectively

• In addition, salaries for a number of senior hospitality roles saw large growth, including Restaurant Manager salaries increasing by almost 25 per cent, Executive Chefs increasing by 8.2 per cent and Sous Chefs by just under 10 per cent.
• Further regional analysis shows
  • a Head Chef in Auckland will earn $31.00/hour on average, $29.06 in Wellington and $28.65 in Hawke’s Bay / Poverty Bay.
  • a Restaurant Manager earns $26.60/hour in Taranaki and $31.17/hour in Northland, while
  • a Maitre D’ earns the highest hourly wage in Hawke’s Bay / Poverty Bay ($27.00/hour), $1.86/hour more than the national average hourly rate for this role.

The full remuneration survey results, which allow users to filter by position, type of business and region, can be ordered here.