ENHANCE GUEST SATISFACTION
Our new Angel Bay Brekkie Beef Bites are here to elevate your hotel breakfast offering. Offer your guests a rich, savoury taste that keeps them coming back.
Time For Tea
There is something unmatched about walking the aisles of a food and hospitality expo. For all the ease of digital catalogues and online sampling, nothing compares to seeing, smelling, and tasting what is new in the market, or to the conversations sparked between brand owners and buyers. In this issue of Hotel Magazine, we have highlighted some of the latest innovations being shared at the upcoming Fine Food NZ Expo, from equipment and automation to new menu-ready formats and the latest NPD.
For suppliers, expos remain a vital tool. They provide face-to-face access to the very people they want to reach; hoteliers, F&B managers, chefs, café owners, restaurateurs, franchise managers, and foodservice wholesalers. For both buyers and retailers, expos offer a fast-track to what’s trending and what’s falling flat. Packaging updates, reformulated products, sustainability claims: it’s all visible on the show floor. In a time when margins are under pressure and consumers are more informed than ever, it pays to stay sharp.
We are also watching a quiet shift on the drinks front. Coffee, the longreigning favourite of Kiwis, has been hit hard by rising bean prices and
supply chain challenges. While this is unlikely to dethrone espresso culture anytime soon, it has created a space for tea to step up. From artisan blends to wellness-focused infusions, tea is gaining attention, not just for its cost stability but for the creativity it allows on menus. We expect to see more foodservice operators lean into this category, developing premium tea menus that offer margin and story.
Success in hospitality is all about timing, and those who stay close to the latest trends and insights are the ones who stay ahead. l
PUBLISHER: Tania Walters
ADMINISTRATION MANAGER: Kieran Mitchell
EDITOR-IN-CHIEF: Caitlan Mitchell
HEAD OF CONTENT: Sarah Mitchell
CONTENT MANAGERS: Caroline Boe, Daniel Rogers
EDITORIAL TEAM: Sam Francks, Jenelle Sequeira
SENIOR DESIGNER: Raymund Sarmiento
GRAPHIC DESIGNER: Raymund Santos
July 9 (Wed) - 11 (Fri), 2025
Tokyo Big Sight, Japan
Best Japan's Food Purchasing Show
Aussie Tourists Back to Pre-Pandemic Levels
Travellers are now returning back in droves from Australia, as pre-covid levels of Aussies touch down in New Zealand.
Tourism arrivals were up 0.6 percent pa in the three months to April 2025. Arrivals in April rose 19 percent compared to a year ago due to the earlier timing of Easter in 2024. When comparing the combined March and April arrivals to 2024, and prepandemic levels, arrivals were 2.4 percent higher in 2025.
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QT Queenstown Set for Refurbishment
QT Queenstown is set to be expanded through a full refurbishment and conversion conducted by EVT Hotels & Resorts in 2027. EVT Hotels & Resorts is set to significantly expand its award-winning QT brand with the refurbishment and full conversion of the existing 152-room Rydges Lakeside Queenstown hotel.
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Night of Celebration at HNZ25
The best of New Zealand's hospitality industry have been recognised at the 2025 Lion Hospitality New Zealand Business Awards for Excellence.
The winners of the 2025 Lion Hospitality New Zealand Business Awards for Excellence were announced last night at a sold-out black-tie event held at Tākina Wellington Convention and Exhibition Centre.
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TIA Welcomes Tourism Roadmap
Tourism Industry Aotearoa has welcomed the Government’s announcement of the Tourism Growth Roadmap, aimed at strengthening the local sector.
“We are thrilled to have a Roadmap in place to support the tourism industry to grow its significant contribution to our economy, and help our industry to thrive,” said Rebecca Ingram, Chief Executive of Tourism Industry Aotearoa (TIA).
Ingram noted the alignment of the seven announced workstreams within the Roadmap to the key actions identified in TIA’s industry strategy , Tourism 2050 – a Blueprint for Impact.
“The industry developed strategy launched in November 2023 and has formed the foundation of thinking and advocacy since. The Roadmap announced yesterday is a significant step forward, and we look forward to working with the government and government agencies to get stuck into the detail behind the workstreams and get this work underway.”
Lyall Bay Precinct for Wellington Airport
Wellington Airport has unveiled its plans to develop an upgraded waterfront precinct in Lyall Bay, in collaboration with the Wellington City Council.
Wellington Airport’s vision for an upgraded waterfront precinct in Lyall Bay has taken a big step forward with Wellington City Council voting unanimously to sell a parcel of waterfront land to enable the development.
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Self-Service Check-in Popularity
A new survey has suggested that more hotel guests would rather use a self-service checkin instead of waiting for a staff member.
The traditional hotel front desk is no longer a must-stop for modern guests, as revealed by new Mews-commissioned research.
Seventy percent of American travellers are likely to check themselves into a hotel using an app or a self-service kiosk instead of a traditional front desk.
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Voco Celebrates 100th Opening
IHG Hotels & Resorts (IHG) has celebrated the significant milestone of 100 open hotels for its voco brand within just seven years.
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Redefine the comfort of your guests with Slumberzone
Slumberzone Beds!
Choosing the right beds is crucial to ensuring guest satisfaction and repeat bookings. As a leading mattress manufacturer, we recommend prioritizing comfort, durability, and support. Opt for medium-firm mattresses to cater to a wide range of sleepers and consider neutral materials like Latex, or hybrid constructions for enhanced comfort. Look for mattresses with longer warranty support and easy maintenance, ideal for highoccupancy environments. Always factor in guest feedback and evolving trends in sleep preferences. Partnering with a reliable supplier ensures consistent quality, tailored solutions, and ongoing support—so your guests enjoy restful nights and your investment delivers long-term value.
• Quality and service at affordable cost
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• Variety of options to choose from
• Tailored solutions for specific requirements
McKay Lang
HOTEL REFURBISHMENT SPECIALISTS
For nearly 20 years, McKay Lang has been quietly building a reputation as New Zealand's go-to specialist for hotel refurbishments.
What sets them apart is simple - they work harder to get things right and won't settle for anything less than the best, whether they're renovating a single room or transforming an entire hotel.
Owner Heath McKay’s commitment to quality is evident in every project. When he couldn't find joinery that met his high standards, he didn't compromise—he created his own workshop.
"I wasn't happy with the joinery we could get," says McKay, "so we set up our own workshop to make exactly what we need."
This approach has proven invaluable in the hotel industry, where guests expect modern, functional spaces that work seamlessly. McKay Lang's inhouse joinery facility allows them to build world-class interiors that streamline the entire fit-out process. Their builders, joiners and project managers work hand in hand to deliver exceptional results.
The proof is in their recent projects.
At the Hotel Elms Christchurch, McKay Lang transformed 24 rooms with new flooring, painting, tiling, joinery, and complete bathroom upgrades—replacing dated bathtubs with fully accessible, modern showers. They also upgraded the hotel's bar and restaurant. The project began with a prototype room, and after inspection, McKay Lang was awarded the remaining 23 rooms.
"We go above and beyond to make sure every project succeeds," explains McKay. This commitment extends to projects throughout New Zealand, from urban centres to remote destinations.
The team have been busy on the South Island’s West Coast, revitalising a dated Greymouth hotel with a complete room upgrade, transforming six rooms at another hotel, and upgrading staff lodgings at a boutique resort.
One of their most impressive achievements was the complete
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We're becoming more aware of how rare it is to deliver complex joinery to remote sites without problems. Our integrated approach—building world-class spaces in our workshop then installing them seamlessly on-site—is what allows us to take on projects others can't handle.
Continued from pg. 11
interior fit-out of the bar and restaurant at Milford Sound Lodge. This challenging project required their site manager to live on-site while coordinating the installation of custom joinery built in their Christchurch workshop. The fact that complex joinery components could be transported to such a remote location and installed without issues highlights the precision of their manufacturing process.
"We're becoming more aware of how rare it is to deliver complex joinery to remote sites without problems," says McKay. "Our integrated approach—building worldclass spaces in our workshop then installing them seamlessly on-site—is what allows us to take on projects others can't handle."
McKay Lang's ability to work across New Zealand has become a key differentiator in the hospitality sector. In recent years, they've completed commercial projects across Auckland, Waikato, Wellington, West Coast, Canterbury, Otago, and Southland. They work with trusted subcontractors in each region—people who know their areas and have established local connections.
This network approach allows McKay Lang to maintain their quality standards while adapting to local conditions and requirements. Whether it's a city hotel requiring minimal disruption to guests, or a remote lodge where every component must be perfectly planned, their approach delivers results.
"We're most proud of the fact that much of our work comes from repeat clients and referrals," says McKay. "In
the hotel industry, that tells us we're getting it right."
For hotel owners looking to transform their properties, McKay Lang brings proven expertise in creating spaces that function exactly as needed—combining practical solutions with the attention to detail that modern guests expect. Find out more at www.mckaylang.co.nz. l
Dive Into Unlocked Potential
Experiences are the biggest driver in the world of accommodation. Guests are no longer simply after a place to stay; instead, they are in search of somewhere to make memorable moments.
One of the best ways to elevate an accommodation venue’s appeal is with a beautifully designed swimming pool.
As an industry leader in delivering premium pools across New Zealand, Watchman Pools is a seamless choice for accommodation providers. Watchman Pool’s high-quality service from design to construction and beyond is suited to all types of accommodation venues, from boutique lodges and luxury resorts, to family-friendly motels.
Custom pools are an excellent way to boost a property’s value, increase satisfaction and maximise booking rates.
Watchman Pools is aware that hospitality and accommodation properties have specific needs, and a reliable pool should always be safe, durable and have an impressive visual impact. The Watchman Pools team works closely with operators to design the best pool for them, not only complementing the property’s surroundings but showcasing standout features in online listings and marketing campaigns.
Through high-grade materials and advanced systems, every Watchman Pools project is built for longterm performance with minimal maintenance. Modern features like energy-efficient heating, saltwater systems, and innovative lighting
help to offer an enhanced guest experience and optimal comfort while keeping operating costs under control.
Investing in a high-quality pool isn’t just about the aesthetic appeal; it’s about making the best decision for the business.
For a free consultation, contact Watchman Pools and discover how a custom pool can transform the guest experience for any business and its bottom line.(09) 570 4430, watchmanpools.co.nz. l
Gift Cards with a Purpose
Tranxactor is proudly a New Zealand-owned and operated company, trading since 2002.
It has designed and developed a processing platform that provides comprehensive services for the operation of consumer loyalty and gift card/payment programmes. Its platform, branded Thor, combines a range of functions that include CRM, reward and points management, a promotion and campaign toolkit, financial transaction processing and more.
Tranxactor has played a pivotal role in developing the electronic gift card market in New Zealand, working with some of New Zealand's leading retail and hospitality brands, as well as providing consumer loyalty services for other prominent brands in Australia, Indonesia, the Philippines, and France.
Gift cards are an important part of Tranxactor’s offerings, but they should be viewed as more than just a payment option. They bring financial benefits to the industry and should be used as a powerful marketing tool.
John Norrie, CEO of Tranxactor, stated that Tranxactor provides an end-to-end solution for issuing and redeeming right the way through to inter-store and HQ settlement.
He added that the digital evolution will see a decline in physical plastic cards, moving more towards a purely digital model.
"Tranxactor offers everything needed for a business to transition
from plastic to digital seamlessly," said Norrie.
"Every business in the hospitality sector should have a gift card or stored value card. Tranxactor can help implement a solution that is highly competitive, cost-effective and fast. We can set this up to run on any EFTPOS terminal in New Zealand.”
The other core part of Tranxactor’s business is the provision of technology and services to support consumer loyalty programmes. Implementing a loyalty programme will change a business' perspective of its customer, focusing on identifying and understanding customers and their purchasing habits and preferences. This enables more effective marketing initiatives through segmentation and targeting.
Tranxactor's experience in operating consumer loyalty programmes across many sectors of retail and hospitality has found that the top 30 percent of customers can represent 75 to 80 percent of gross sales. Norrie said it was a fact that it could cost five times more to market to an anonymous customer than to a loyalty programme member.
"Tranxactor's Thor platform can capture transaction data down to the individual items in a 'shopping basket', aiding the smart marketers to understand at a very granular level what customers are doing and
how they respond to marketing and promotions."
This will provide businesses with powerful benefits, such as higher average per-ticket spend, increased frequency and repeat purchases, reduced marketing costs, more efficient marketing investment, invaluable insights, and lifetime value.
Norrie added that the Thor platform fully integrates with point-of-sale systems, processing transactions in real-time and allocating and redeeming rewards and digital vouchers.
A well-designed loyalty programme, combined with a comprehensive CRM system, is no longer just a nice-to-have for businesses; it has become a strategic necessity. Consumers now expect personalised experiences, and a loyalty programme will help to capture valuable data to deliver just that.
The most tangible benefits include increased customer retention, higher average spending via targeted rewards, and improved marketing efficiency.
John Norrie
A robust CRM platform will enable tracking of customer preferences, help anticipate or predict trends and resolve issues proactively.
Norrie stated that the primary objective is to convert casual customers into loyal advocates and repeat buyers.
"Our advice has always been 'incentivise and reward your best customers better'. Nothing has fundamentally changed with the principle. What has changed is the availability of technology to facilitate interesting and engaging initiatives. Digitisation is at the forefront of loyalty programmes today."
Norrie added that, globally, loyalty programmes in hospitality and QSR have shifted toward personalisation, flexibility, and experiential rewards. He said it was no longer just about collecting points for freebies.
One of the biggest pitfalls small businesses make is overthinking or overcomplicating a programme. Norrie said if it is too complex to join or confusing to use, customers will not engage. Another common mistake is launching without a
straightforward way to measure success. If the business does not track metrics such as redemption rates, customer frequency, or ROI, it will not know if the programme is working and will likely relegate it to the "too hard" basket.
"Tranxactor can guide on how to 'keep it simple' and yet operate an effective and powerful loyalty programme. Remember, a great loyalty programme is not just about issuing points. It is about building lasting relationships through engagement."
What does the future hold?
Increased automation, app-less loyalty, self-service kiosks for gift cards and gamification were in the pipeline for Tranxactor.
A final word from Norrie, “After 23 years, we are still fully committed to the industry, and helping hospitality rebuild following the challenges of the past few years."
MEET THE MANAGER
New Face for QT Auckland
QT Auckland has welcomed Michael Stamboulidis as its next General Manager.
Having made the jump across the ditch from Australia, Stamboulidis said that QT Auckland was a rare mix.
“It has a hotel design that is all about playful luxury, an unbeatable location, a powerhouse team, and an offering that’s equal parts bold and beautiful,” said Stamboulidis.
He added that it felt like the right kind of chaos to jump into. The Buzz of being back in a CBD environment was a major drawcard for moving to Auckland, and as a diehard rugby fan, catching an All Blacks versus Wallabies showdown at Eden Park has always been high on his bucket list.
A career highlight for Stamboulidis was opening QT Newcastle. As QT’s
first-ever regional outpost, every finish, every service touchpoint, and every hire had to hit the mark. What he learnt through this process, and being part of the preopening project, was an invaluable opportunity. With the backing of EVT and Iris Capital, the hotel didn’t just meet the brief, it raised the bar.
He said that pressure was turned into progress, curveballs were turned into creativity, and the team came out the other side with a hotel that locals and travellers alike now adore.
“It was bold, brilliant, and honestly, one hell of a ride.”
What Stamboulidis loves about the QT brand is that every property has its own sense of style and vibe, but still manages to be quintessentially QT. Each of the hotels channels the spirit of its surroundings, and for Auckland, that means a bold, urban hideaway that mirrors the dichotomy
of the city, along with taking inspiration from the oyster and its waterside location.
He described QT Auckland as a blend of textures, rich jewel tones and moody sophistication, along with the rigidity of concrete with the flow of the harbour. He added that guests always expect a unique, playful-luxe experience when they stay at a QT property, but in Auckland, there are layers of sophistication and great attention to detail throughout the entire property.
QT Auckland’s food and beverage offerings, Esther and Rooftop, are two of its biggest assets. Stamboulidis said there are some exciting plans for both in the pipeline, as well as new offerings set to be launched.
Le Salon, a roaring 20s-inspired, prohibition-era hideaway, is set to open in the near future. He described this as a place where champagne
It’s about telling the stories behind the labels and celebrating the faces behind the flavours. We’re pulling back the curtain, just enough to let guests peek into the heart of what we do. It’s about being rich, real, and deeply QT, and that’s the kind of hospitality Auckland’s ready for.
is the libation of choice, and will feature multiple touchpoints, including champagne tasting flights (featuring a taste of Belle Époque Rosé), special champagne menus, and a regular Friday soirée with live music and bites of caviar.
Stamboulidis said Auckland’s hospitality scene was brimming with opportunity, and for QT, it was all about leaning into connection and storytelling. He added that people connect with people, and there is a real opportunity to deliver story-rich hospitality that reflects what happens behind the scenes in the kitchen.
Chefs Sean and James at Esther, for example, have fantastic relationships with suppliers, like Curious Croppers who grow pumpkins especially for QT, and boutique winemakers like Bilancia, Radburnd and Hanz Herzog who feature on the wine list and are also being celebrated in our Crushed Grapes wine dinner series.
“It’s about telling the stories behind the labels and celebrating the faces behind the flavours. We’re pulling
back the curtain, just enough to let guests peek into the heart of what we do. It’s about being rich, real, and deeply QT, and that’s the kind of hospitality Auckland’s ready for.”
From his experience in the industry and with the QT brand, Stamboulidis said it's all about people. He has approached each hotel with a similar direction, to foster relationships and continue to strengthen the team, be sure that everyone is working in the same direction, and to be exceptionally passionate in everything the hotel does.
He said guests don't come to QT for the ordinary, but instead expect something unexpected and have high expectations of the food and beverage offerings at a QT hotel compared to other hotels.
His focus has been to make sure every touchpoint, from the playful edge of the hotel’s design to the flavours at Esther and Rooftop glamour, is dialled up and delivered with colour, character and a whole lot of heart.
Known for delivering the
unexpected, Stamboulidis said these are the moments that staff live for.
“We love thinking about what a guest might love before they've even realised it themselves. Whether it's something everyone can enjoy, like a pop-up Champagne tasting before guests get in the elevator, or tailored moments like a calming sleep tonic left bedside for a guest celebrating a babymoon.”
He added that the team are intuitive, curious, and always tuned in, and they love to spot the little details to make sure it's never just a hotel stay, but instead a moment.
Sustainability has been an underlying consideration for QT Auckland, particularly in the hospitality space. Esther, in particular, has had a focus on locally grown and sourced produce ever since it opened. For the wider hotel operations, QT has explored a number of initiatives from a company-wide perspective that will support the hotel’s overall sustainability strategy.
Stamboulidis said that there are some bold campaigns and exciting collaborations in the pipeline, all designed to draw people in to experience the magic of QT Auckland. l
Michael Stamboulidis
United Chef Ready Brands: BRINGS GLOBAL CUISINE TO KIWI KITCHENS
In the fast-paced hospitality industry, where time is money and quality is everything, United Food Co. has carved out a niche as the ultimate partner for chefs, cooks, and hospitality businesses looking to elevate their culinary offerings without stretching their kitchen teams to the limit.
United Food Co.’s handmade range of ready-to-cook products has been inspired by global flavours, making it easier for establishments to serve authentic international dishes in shorter times without compromising on quality, taste, or creativity.
From Mexican empanadas and Indian samosas to Chinese dumplings and Asian bao buns, United Food Co.’s versatile products
help chefs to bring a world of flavour to their menus.
Each product is crafted using premium ingredients, balancing traditional techniques with convenience, and is perfect for every menu, from bar snacks and entrées to main meals and in-room dining.
With a keen eye on global food trends and a firm focus on innovation, United Food Co. empowers venues to tap into
customer demand for authentic cultural experiences.
United Fish Co.’s premium fish and seafood range is ready for chefs to cook and serve, ensuring consistency, speed, and flavour in busy kitchens.
For chefs looking to keep menus fresh and diverse while saving prep time, United Food Co. delivers a smart, flavour-packed solution, one plate at a time. l
Tea on Trend
A luxurious tea offering is the perfect gateway for hotels to offer an elevated guest experience.
Guests are always searching for a touch of elegance, especially when travelling. Tea services provide hotels with the opportunity to create an ambience of class, excellence and comfort for their guests. Whether it is a selection of inroom teas for guests to enjoy at their pleasure or a high tea service in the lobby, full of opulence and charm,
there are endless ways to introduce guests to high-quality teas for the best service.
Tea services have long been a symbol of luxury and sophistication in hotels, reflecting attention to detail and high standards. Tea services are essential when accommodating guests’ comfort and making them feel appreciated during their stay, and help to form a memorable experience. l
Image credit: Better Tea Co.
Tea is on the Rise AND HARNEY & SONS IS LEADING THE WAY
Globally, tea now commands a third of the $150B hot beverage market, and its growth continues to outpace coffee.
In New Zealand, we’re seeing the same shift: discerning diners, wellness-minded guests, and brunch crowds are looking beyond espresso. They’re seeking natural ingredients, low-caffeine or crash-free options, and flavour-led experiences. Operators are realising that tea offers higher margins, lower fuss, and greater variety than coffee ever could.
Harney & Sons has been quietly preparing for this moment for decades. With over 300 blends, the luxury tea brand aligns perfectly with current global trends: premium, hand-picked leaves, innovative flavours, and wellnessforward infusions.
Want to offer organic Japanese
sencha with lunch service? A rare Chinese oolong for the evening crowd? Caffeine-free herbal or fruit tisane blends with dessert? Harney’s delivers on quality, consistency, and experience, with beautiful packaging and a full-service program to match. Tea is no longer a sideshow with café culture maturing and high tea back in fashion. It’s a differentiator. The question is: does your tea menu reflect that?
If you’re ready to elevate your beverage offering, get in touch with curated selections, in-person staff training, tea menus, and a hospitality-first approach that makes great tea simple to serve.
Call Findlay on 021 813 355 or email info@harneyteas.co.nz. l
Brewing Calm and Connections
When Tamarin Howse created The Better Tea Co., she didn’t set out to start a tea company - she was simply trying to get through the day.
Struggling with anxiety, she turned to tea as a daily anchor. It offered stillness in a life that felt overwhelming, and it soon became a way to connect with others, one cup at a time. What started as a personal ritual is now a growing wellness tea brand. Known for its purpose-led blends
crafted to support mental wellbeing, the brand brings something new to the tea menu - something thoughtful, beautiful, and grounded in real purpose.
Blooming tea balls are one of The Better Tea Co.’s most popular products right now. Delicately handsewn from real flowers and herbs, each one unfurls slowly in hot water, captivating customers and creating a talking point at the table. It’s an experience that naturally leads to conversation, often about the things that matter most.
“There’s something incredibly special about watching a flower open while opening up to a friend,” said Howse.
“That’s what this tea is about. Creating little moments of beauty and connection in our day.”
Since becoming a mum, Tamarin’s appreciation for those connections has only deepened. “Having a baby reminded me how fragile and important mental health is. The support of friends and family can carry you through, and those conversations often start with something as simple as sitting down for tea.”
The Better Tea Co. is built on that principle. Its teas are carefully blended with ingredients chosen to support calm, focus, and emotional balance. Functional, beautiful, and designed with care, they speak to a
growing number of health-conscious customers looking for alternatives to coffee, lower caffeine options, or wellness teas they can trust.
As tea drinkers become more conscious about what they consume and how it’s packaged, expectations are changing. People want teas that not only taste good but also feel good to purchase. The Better Tea Co. uses organic ingredients and home-compostable packaging. Even its blooming teas are free from microplastics, thanks to a clever design that doesn’t rely on teabags or infusers. It’s a small detail that makes a big difference.
Innovation is central to the brand. Its newest product, a golden chrysanthemum tea with natural, edible glitter, brings joy and lightness to the tea experience. It's unlike anything else in the category. The visual experience draws people in, sparks conversation, and, as some café owners have already discovered, is even a fun way to keep children engaged at the table.
For accommodation providers looking to stand out, The Better Tea Co. offers more than a great cup; it offers a story, a moment, and a chance to connect. Whether it’s served as a calming finish to a meal, an in-room refreshment, or offered as a conversation-starting alternative to traditional coffee or wine, this is tea that leaves an impression. l
Sugar-Free Beverage Innovations
At Anuga 2025, a new wave of sugar-free beverages will take centre stage, offering a forward-thinking response to the growing demand for healthier, cleaner drinks.
Designed with wellness and lifestyle trends in mind, the latest collection from a leading Turkish beverage manufacturer introduces a suite of ready-to-drink products that combine flavour, function and convenience without added sugar.
The range is built around three distinctive concepts. The first draws inspiration from classic teas and botanicals, transforming them into refreshing tea mocktails. Flavours such as strawberry matcha, lavender earl grey, and bubble gum butterfly pea offer a creative, sensory take on
tea-based drinks, balancing tradition with playful, modern profiles.
The second group of beverages focuses on sparkling, sugar-free refreshment. Flavours like blood orange mango, blueberry mint, peach aloe vera, and passion mojito bring bright, bold character to the carbonated category, delivering complexity and enjoyment without compromising on clean-label expectations.
Completing the line-up is a series of functional drinks developed to support daily wellbeing. Each recipe is infused with natural active ingredients that target specific health concerns. From a sleep blend featuring magnesium, yuzu, lychee and rose, to an immune support drink fortified with vitamin C, zinc, curcumin, ginger and passion fruit, the formulations aim to provide practical benefits alongside appealing flavour.
All beverages are low in
calories, vegan-friendly, free from preservatives and artificial sweeteners, and packaged in recyclable 250ml sleek cans. With ambient storage and export-ready design, the products are suited to a wide range of retail and hospitality settings.
In addition to showcasing these new lines, the company will be offering private label opportunities for partners looking to customise formulations or develop exclusive sugar-free beverage ranges. With an established presence across Europe and the Middle East, they are focused on building strategic partnerships with retailers, distributors and wellness brands seeking innovative additions to their portfolio.
Anuga 2025 visitors can explore the full collection, experience live sampling, and discuss trade and development opportunities directly at the company’s stand from 7 to 11 October in Cologne. l
A Constant Favourite
With over 30 years with Dilmah, Scott knows a thing or two about tea and about the Foodservice channel.
According to Scott, there is a desire from hospitality operators to provide guests with an elevated offering that is not available in the everyday marketplace. Which is why Dilmah has crafted a range exclusively designed for HoReCa operators and packaged them in a way that is aesthetically pleasing as well as functionally suitable for different Foodservice uses.
For operators that value fresh, high-quality products, with a conscience, Dilmah provides exactly this. And to coin the famous phrase from late founder, Merril J Fernando, Scott suggests you “Do try it!”
Scott believed it was fair to say that many hospitality businesses
wanted a product that was not readily available in everyday markets. He has challenged outlets to look at Dilmah as a brand, especially its products exclusively designed for HoReCa operators and packaged in such a way that makes them aesthetically different from the brand’s everyday teas.
“I would like to suggest that you would want to serve your guests with fresh, high-quality products. Dilmah is exactly this, do try it,” he said.
Scott added that it is vital for businesses to introduce well-curated tea offerings to benefit the guest experience, moving away from the typical tea bag in a cup and a pot of warm water.
“We need to introduce some
It is vital for businesses to introduce well-curated tea offerings to benefit the guest experience, moving away from the typical tea bag in a cup and a pot of warm water.
Nigel Scott
Manager
Dilmah New Zealand
theatre through high-quality, wellbrewed teas (loose leaf or bags), good quality pouring tea pots and tea accessories such as timers, menus, and sensory jars. Tea is not for takeaway but to be savoured with friends.”
Scott said that providers should look to have at least 10 different tea varieties available for their guests, making sure they cover black and green teas along with herbal and fruit infusions. He suggested that teas should be promoted commercially for the strongest
returns for operators.
There has been a steady move by Dilmah to more sustainable packaging formats wherever possible. Scott said this has been balanced with making certain the tea remains as fresh as when it was first packed.
Dilmah will showcase its entire range, including the new Dilmah Luxury Loose Leaf Teas, at the upcoming Fine Food New Zealand expo. Dilhan Fernando, Dilmah CEO and Chairman from Sri Lanka, will also be on the stand to share his vast knowledge of all things tea. l
Exceptional Biodegradable Sachets
Standard Enveloped Range WITH DILMAH’S VERSATILE TEA RANGE
Luxury Loose Leaf 16 New Teas & Infusions
Meet
Fernando,
Showcasing Industry Innovation
A hub for industry leaders in hospitality, foodservice and food retail, Fine Food New Zealand will showcase the latest products and innovation across various sectors.
Held at Auckland’s ASB Showgrounds from 29th June to Tuesday 1st July, Fine Food New Zealand’s overall mission has been to push the food and beverage sector forward. Visitors can explore industry-leading developments through exhibitors, as well as join industry conversations featuring renowned speakers from across the industry, promoting education, awareness and business upskilling and development.
Group Director of XPO, Rebecca Stewart, said Fine Food New Zealand was a way to stay ahead of the curve.
“There will be new products, innovations, best practices and
operating efficiencies all showcasing their latest and greatest. There is no better environment to do business than face-to-face, with everyone you need to meet all in one place, at the same time,” said Stewart.
In addition to its diverse range of exhibitors, Fine Food New Zealand 2025 will also showcase industry achievements. A prime example of this is the NZ Chefs Championships, which will see chefs from around the country compete for the coveted title of NZ Chef of the Year. The Caputo Cup will also be held during this year’s expo, where the best pizza makers will be challenged to produce award-winning creations. l
Fine Foods One-Stop Shop
At this year’s expo, Gilmours will showcase some of its extensive range, from chilled and frozen, butchery and seafood, liquor and beverage, grocery, packaging and cleaning.
Focusing on four targeted Foodservice sectors, Gilmours are working with some of its key suppliers to introduce their products to the market in fresh, innovative ways. From everyday essentials to speciality and inspirational Foodservice products, Gilmour’s curated selections reflect the needs of its diverse customer base while reinforcing its commitment to staying ahead of the curve.
As the foodservice industry continues its dynamic shift, driven by changing consumer preferences, there are now bigger choices and availability, advancements in technology and a focus on health and sustainability.
“As consumers continue to seek experiences that align with their values and lifestyles, our aim is to be able to supply the industry with solutions that allow our customers to give their customers what they want and continue to help their bottom line,” said Gilmours’ Marketing and Projects Specialist, Christina Dumper.
She added that Fine Food New Zealand was the perfect place to showcase this in one place. Advancements in technology and the increasing adoption of AI to support foodservice businesses, sustainability, waste minimisation and product choice were industry trends she expected that would be on show. l
A Chance to Connect
For the foodservice and hospitality industries, Fine Food New Zealand 2025 demonstrates the best in market and many ways to elevate business operations.
The Good Oil Marketing and Brand Manager, Andy O’Malley-Mora, said that Fine Foods brings together so many people within the industry, whether it's chefs, buyers, distributors or producers. He said it is a rare chance to talk directly with all areas of the industry, hear what they need and show how the Good Oil’s products fit into real-world kitchens and production lines.
“For a business like ours that works across retail, foodservice and manufacturing, it’s always an important event on the calendar and well worth making the trip,” said O’Malley-Mora.
He said the growing interest from across the industry in ingredients
that offer both consistent supply and traceability could be something to watch at this year’s show. He said, especially for oil, many customers care about the fact it's produced in New Zealand.
Kelli-Jo Walker from The Wild Fermentary said the show would be a great way to take the brand and product range to a wider market and new buyers.
“We are always keen to grow our family of retailers and hope to move some of our drinks and bulk kraut and kimchi into hospitality,” she said.
The Wild Fermentary hoped to meet buyers and industry influencers who are interested in supporting local businesses at Fine Foods New Zealand 2025. The brand will showcase its newly launched Cola Kefir Soda.
“With gut health currently one of the most influential forces in food and beverage, and cola flavour being the most popular soda flavour in the world, we’re hoping our new Cola Kefir is well-positioned to leverage these opportunities.” l
Pour Perfection WITH JUST A SPARKLE
Fountain Drinks has taken its bar game to the next level with its new Bag-in-Box Beer and Cocktails, simply add bubbles and pour.
Whether it’s a crisp IPA, smooth lager, or a classic Espresso Martini, this smart system infuses each drink with the perfect amount of CO₂ or nitrogen as it’s dispensed.
No kegs, no waste, no fuss. The eco-friendly Bag-in-Box packs sit neatly away and can be stored at room temp, with zero loss of freshness. It’s the ultimate lowcost, high-quality solution for busy
bars. Stop by the Fine Food Show to see it in action!
BEYOND THE BOTTLE
The future of beverage dispensing is here. No kegs. No bottles. No waste. Yes to profits. Yes to perfect pours. Serve cocktails, craft beers, or soft drinks with speed, precision, and consistency.
• Ambient storage with long shelf life
• On-demand carbonation (CO2 or Nitrogen)
• No more flat mixers or half-used bottles
• Lower cost per serve – from just 44 cents
• Fully recyclable packaging
• Minimal bar footprint
• One compact system. Every drink. Every time. l
Trends on Show
Fine Food New Zealand 2025 is an opportunity to explore all the up-and-coming trends in hospitality, all in one place.
Andy Becker
Head of New Ventures & Export Zeagold Nutrition
Andy Becker of Zeagold Nutrition said the expo would allow the brand to showcase its products' benefits to the foodservice industry and engage with key industry buyers and operators.
Two major trends Becker suspected would be a constant throughout this year’s show were cost and efficiency. Specific to Zeagold Nutrition, he said housing options, such as cagefree, had been key drivers for egg products. Becker added that there would be a wide range of innovations at this year’s show as well.
“We will be showcasing our scrambled egg mix, liquid egg yolk and other ready-to-use liquid egg products. The scrambled egg is an innovative blend that delivers a quick, premade and portion-controlled scrambled egg dish,” he said.
Zeagold has specialised in liquid eggs, which are indistinguishable
from fresh eggs in nutritional value and flavour.
“All Zeagold shell eggs are produced under MPI audited risk management programmes,” said Becker.
Liquid eggs have the longest possible shelf life on frozen and chilled products, and reduce waste, better manage control and save time in the kitchen. l
Here at Richmond Rolling Solutions we sell everything you need to keep hotels running smoothly. We’re your cleaning, storage and handling superstore – whatever you need, we’ve got it.
Highlighting Global Influence
International exhibitors at this year’s Fine Foods New Zealand will bring different flavours, trends and innovations to the floor.
Kellie Marshall-Milton, from Trade Tasmania, said it was an opportunity to share world-class export quality food and beverages, especially Tasmania's natural environment and sustainable priorities.
“Our commitment to sustainability is evident in Tasmania’s 100 percent renewable energy status, which underpins our production practices. This dedication to environmental stewardship ensures the highquality and purity of our food and beverages,” Marshall-Milton said. She added that Tasmania’s environment, combined with rigorous controls, has created optimum conditions for producing premium
spirits and ciders, creamy gourmet ice cream and high-quality ready-to-eat meals, all of which will be on show.
Trade Tasmania will showcase local manufacturers 7K Distillery, Adams Distillery, Island Coast Spirits, Spreyton Fresh, Strive Food and Van Diemen’s Land Creamery, offering a true taste of Tasmania.
Other international exhibitors have ventured from Malaysia, Thailand and India, among others.
Staying up to date with both local and international products is a great benefit for suppliers and operators. The “Taste of the World” exhibit will highlight growing markets offshore and allow businesses to form valuable connections. l
Spend $150 on Maggi or Buitoni products from a participating distributor for your chance to win weekly and monthly prizes.
Taste of Local
Goodfood Group will showcase a variety of its portfolio at Fine Food New Zealand 2025, from chilled lines such as speciality cheese through to ambient antipasti products, as well as products influenced by innovation and specifically designed for the foodservice market.
“We are excited to be sharing a new brand to the New Zealand market, La Rose Noire, globally renowned for high-quality, hand-made pastries, tart shells and finished desserts. Visit the La Rose Noire stand to experience the range for yourself,” said Goodfood Group Head of Sales and Marketing, Danique Faber. Goodfood Group will also exhibit its Telegraph Hill Professional range, a brand born in the Hawke’s Bay and centred around the taste of New Zealand Olive Oil. Faber said Telegraph Hill Professional has been designed with chefs, for chefs. She added that events like Fine Food New Zealand are a great way to connect with customers in one space and share the company’s range of innovation with current and new customers.
“Customers have the opportunity to have their questions answered and trial the products, and we hope to provide some inspiration too. It’s a tough environment out there at the moment, and Fine Foods provides a great opportunity to step away from the daily grind, connect and be inspired.”
In the coming years, Faber said driving efficiency and reducing waste in the kitchen, for both food and packaging, would be key trends to watch. She added that it has been encouraging to see the growth of local foods and flavours as well. l
Pairing On-Trend Flavours
For some exhibitors, Fine Food New Zealand 2025 is more than just an event, it is a live marketplace of ideas, connections and innovation.
Debora Gui, from Monin, said Fine Food New Zealand was a stage to educate, elevate and inspire, and it is where trends are born, tastes are tested, and the foodservice community converges.
Recognising the growing demand for guilt-free indulgence will be a key theme of Monin’s showcase, especially in a world where healthconscious choices have become increasingly prevalent.
Monin will also showcase some trending flavours and applications, for example, nitro coffee flavoured by some of Monin’s most unique flavours like Popcorn and Crème Brulee, and Redbull Infusion, which is trending overseas and some New Zealand on-trend flavours like Yuzu puree and Green Tea Matcha.
“Reflecting on the Monin 2025 flavour trend report, we expect to see the ongoing trend of low sugar and sugarfree, low-calorie, low alcohol, functional ingredients and how these trends are transforming HoReCa menus,” said Gui.
She added that Monin looked forward to seeing New Zealand innovators marrying the Asia-Pacific’s culinary vibrancy with Kiwi produce for truly global-local mashups.
Gui said in-person conversations build credibility, rapport, and trust far more efficiently than emails or cold calls, which is why trade events like this are essential for the industry.
“Some of the most valuable connections happen by chance, and we love it when we discover unexpected collaborations and fresh leads through those connections.” l
For 23 years Kiwi, family owned business, Venerdi, have led the way in specialty dietary baking, revolutionising specialty dietary breads with incredible taste and texture. We pride ourselves on crafting innovative products that cover a range of dietary needs at a high quality to ensure that you can feel proud to put them on your menu.
Ranging from breads, buns and pizza bases to english muffins, sliders and bagels, we have something to cover your specialty dietary bread needs. 100% gluten, dairy and soy free, but you wouldn’t know it and that’s the point.
Contact ania@venerdi.co.nz for any food service enquiries or visit www.venerdifoodservice.co.nz
Catering to all Needs
CookTech has introduced a new way for foodservice operators to optimise their kitchen management at an affordable cost.
The CookTech Menumaster Rental service will cater to all businesses' needs, from looking after maintenance services to delivery and removal.
Affordability has been a main driver for businesses to consider rental services, especially for establishments with uncertain equipment needs or for managing peak seasons. This is a “pure rental” not a finance scheme or
rent to to own.
Alan Swafford, Director of CookTech, said the purpose of this service was to allow the use of Menumaster Microwaves and Express Ovens in hospitality premises without the outlay of purchasing the unit outright.
He added that Menumaster Ovens are particularly efficient in energy sustainability, and Express Chef models have largely been the top pick for many hospitality operators.
“The Express range, which also has convection and forced air (impinger), heat has increased the range of products that businesses can heat and the quality of the finished product,” said Swafford.
CookTech Menumaster rental agreements offer a range of different time frames for businesses, allowing chefs optimal flexibility in the bestsuited service for them. The range will be on show at Fine Foods New Zealand 2025. l
Menumaster delivers speed, efficiency, strength, and durability – which is why it is the microwave oven of choice for fast food chains, service stations, supermarkets, convenience stores, cafés and restaurants. Comprising a complete range of commercial microwave and accelerated microwave, convection, infra-red ovens designed to meet the needs of the most demanding hot food serving environments.
Gusstop Kitchen Shakshuka
Gusstop Kitchen was founded by Gus Obeid, inspired by childhood memories of his mother and aunts spending time together preparing delicious Middle Eastern food bursting with flavour. Shakshuka was always Gus’s favourite. Now Gusstop Kitchen make it easy for restaurants and cafés to share delicious, authentic Shakshuka with customers in minutes from order to table.
Scan QR Code for cooking & serving instructions
Try Gusstop Kitchen Shakshuka at Fine Foods.
Contact gus@thegusstop.com.
STAND Q17
Baker Boys Slice Range. Precut, 70-piece
Here at Baker Boys, our slice variants and portion precut formats have been carefully crafted to meet the ever-evolving needs, trends, and challenges within New Zealand’s broad foodservice market.
Introducing our latest innovation – Baker Boys 70-piece bite-size slice range. Designed exclusively for foodservice, this unique pre-cut slice range will help support your efforts in offering a memorable & consistent dining experience for your guests, as well as helping control your food & in-put labour costs. Available in 4 popular flavours, make sure you stop by our stand to try them for yourself and see what they’re all about!
jarrod.bolton@bakerboys.co.nz or 022 170 7731 www.bakerboys.co.nz
THE GOOD CUP™ A
game changer
Eliminating plastic, eliminating a whole lid SKU and the risk of hot liquid spill burns, all at the same time, is a game changer for any organisation. Add to this the removal of Waste to Landfill, as The Good Cup™ is recyclable with paper and cardboard and home compostable. Dispensing drinks, fast
food and condiments throughout a hotel or accommodation complex with just this one SKU, improves efficiency and saves space. It is the definition of sustainability, where we unmake what we make, making zero waste possible. Convenience without guilt and guaranteed not to last.
Cartel Food Co is now serving foodservice
You’ve discovered us in the freezer aisle. You’ve tasted our Burritos at home. Now, Cartel Food Co is stepping into foodservice. This year, we’re excited to showcase our new foodservice format range of Burritos and Quesadillas at the Fine Food Show, crafted with the same bold flavours and premium ingredients our retail customers love. At Cartel Food Co, we believe frozen food should never compromise on taste. Our Burritos and Quesadillas are made with quality ingredients allowing us to create bold authentic flavours. Our products hit the sweet spot between convenience and quality. We’re looking for new foodservice partners who care about taste and quality as much as we do.
To become a stockist contact: Louise Sheehan Mobile: 021 150 7389 or email: orders@cartelfood.com
25-27 June 2023
products acclaimed by NZ chefs At the Fine Food Show, Auckland 29 June -1 July 2025 Join us at Stand N 17 for live tastings by
Come and visit us at Stand S4 For trade enquiries please contact: aude.douyere@pacifictradeinvest.com www.pacifictradeinvest.com
Premium Kumara Products
Nutritious Foods Ltd offers a comprehensive range of premium kumara products. The range includes wholemeal kumara white powder, purple powder, kumara fibre, instant kumara mash, frozen kumara mash, and snack chips in a wide range of flavour varieties, frozen fries and wedges.
Nutritious Foods Ltd remains committed to providing top-quality kumara solutions for the New Zealand market.
For further information, contact Nutritious Foods Ltd enquiry@nutritiousfoods.co.nz or call +64 09-304 0253.
WHAT MAKES McCAIN FRIES � ASTE SO GOOD?
It’s simple. Great food starts with strong local connections. McCain has been supporting Kiwi communities for over 40 years, from the farmers who grow top-quality potatoes to the cafés, restaurants, and takeaway spots that serve them.
McCain fries start with the best-quality potatoes. Here in New Zealand, they’re grown by a group of over 12 local farmers who understand how to get the most from the land. From there, each fry is cut to the right length, with the right potato solids for a higher yield, and that signature golden colour and crisp texture.
But great fries don’t grow in isolation. Strong communities make great food possible, which is why we give back wherever we can.
Whether it’s raising money to help refill freezers and keep families fed during cyclone recovery or partnering with local charities and initiatives, we’re committed to supporting the people who support us.
Sustainability matters too. Because you can’t grow great produce without looking after the land. That’s why we’ve introduced a fourpart Sustainability Strategy, helping local businesses to keep serving up delicious food for years to come.
With McCain Foodservice Solutions, businesses can be confident they’re getting quality products, from one local to another.
mccainfoodservice.co.nz/grownlocallovedlocal
