Heart in Hospitality
Caitlan Mitchell Editor-in-Chief caitlan@reviewmags.com
Some people are just built for hospitality. You know the type: the ones who easily glide through a packed dining room, remember regulars’ names and orders, and instinctively know when a table needs attention and when to step back. For them, making people feel welcome isn’t a job; it’s second nature. I always gravitate to places that smile and chat to me. I love to be a regular, I love to connect with people. I recently was invited to a Drag Bingo event at John Barleycorn's Taphouse in Newmarket and without skipping a beat, the waiter introduced himself, the bar, the menu and was full of smiles. He was on point. Patient despite a full house filling the room, everyone trying to get their orders in
before the bingo started. We were so well looked after even in a busy room, and he made us feel so welcome, I have the delusion that he will remember us if we return. Even if he didn't remember us, that is the impression that he left us with. A great time, a lot of laughs and some delicious shared plates. Another restaurant with hospo in its blood is Archie's Pizzeria (also in Newmarket). A family business that are so welcoming and friendly. Good food, efficiently delivered with a smile and a “welcome back” - there is a reason they have been around for so long - they understand what hospitality means.
Hospitality is not something you can fake, nor is it a skill you can simply learn. It’s an instinct, a drive
to make customers happy, to create experiences, and to bring people together over good food and drink. Those who have it in their blood don’t just run restaurants; they build communities. Yet, as natural as it comes to some, the industry itself is anything but effortless. It takes relentless hours, unwavering dedication, and the kind of resilience that only true hospitality professionals possess. The past few years have tested even the most seasoned operators, but if there’s one thing this industry has proven time and time again, it’s that passion will always keep the doors open. So here’s to the ones who make it look easy because we all know it’s anything but.
NEW BENCHMARK FOR THE GLOBAL WINE &SPIRITS INDUSTRY
ProWein 2025 made a bold statement about innovation and resilience in the global wine and spirits sector. In a market facing declining sales and trade uncertainties, the event stood out by showcasing future trends, driving fresh momentum, and fostering key business deals. The event wasn’t just about size — it was about influence. Industry
LION’S STONE & WOOD UNVEILS GROUNDBREAKING SUSTAINABLE CANS
Lion’s Stone & Wood, in partnership with Visy, Novelis, and Rio Tinto, has launched Re-In-Can-Ation — an ambitious packaging initiative using low-carbon aluminium and an average of 83 percent recycled content in beverage cans. This breakthrough aims to cut carbon emissions by 59 percent compared to the brand’s existing cans.
The 18-month trial will see 15 million cans hit the market, reducing emissions by an estimated 1,235 tonnes — a significant step toward a more sustainable circular economy.
"This partnership shows what’s possible when industry leaders unite behind a common goal. We’re demonstrating how reducing carbon emissions and conserving resources is achievable when the full value chain collaborates," said Justin Merrell, Lion Group Sustainability Director.
Key partners play essential roles: Novelis supplies high-recycled content aluminium coils, Rio Tinto provides low-carbon aluminium from its renewable-powered Bell Bay smelter in Tasmania, and Visy manufactures the cans locally at Yatala, Queensland.
"By incorporating higher recycled content, we’re diverting waste from landfill and giving materials a second life — all while making fully recyclable cans," said Kate Baker, Visy Circular Economy & Sustainability General Manager.
"We’re proud to supply local, sustainable materials that contribute to decarbonising industries," added Rio Tinto’s Vice President Aluminium Sales, Amy Abraham.
Reaching 83 percent recycled content is a significant achievement for sustainable packaging, said Jason Pontre, Novelis Asia Can Sales & Marketing Director, highlighting how the initiative expands possibilities in aluminium manufacturing.
Recognised by the Australian Packaging Covenant Organisation (APCO), this initiative tackles a national recycling challenge — with only 64 percent of aluminium cans currently recycled.
Stone & Wood’s Re-In-Can-Ation cans are now available across Australia.
leaders and decision-makers from across the world gathered, with a notable presence from Germany, the USA, Japan, South Korea, and China. The international spotlight on German wines was striking, thanks to the growing global appetite for fresh white and rosé varieties.
The spirits scene stole the show in the ProSpirits and "same but different" halls, where around 500 exhibitors from 53 countries presented everything from classic whiskies and rums to small-batch innovations. This diverse showcase brought new energy to the sector, proving that creativity in spirits is thriving.
ProWein also cemented its leadership in the booming no/low alcohol category, with a dedicated tasting zone by MUNDUS VINI highlighting the range and sophistication of this fast-growing segment.
The event tackled industry challenges head-on. The ProWein Business Forum explored sustainability, digitalisation, and the future of wine consumption, offering key insights for navigating an evolving market.
Food and wine pairing took centre stage too. The “urban gastronomy by #asktoni” lounge featured top chefs creating unique menu combinations, blending culinary artistry with expert wine pairings — a reminder that the future of wine isn’t just in the glass, but on the plate.
ProWein 2025 proved once again that it’s more than a trade fair — it’s a hub for shaping the future of global wine and spirits.
EVERYBODY EATS IN TE KOMITITANGA
Gourmet chefs have used surplus food to provide a sumptuous openair community meal at Everybody Eats in Te Komititanga.
Everybody Eats in Te Komititanga, the public square at the harbour end of Queen St, brought together the central city’s locals, visitors and its most vulnerable residents for a free shared meal, ensuring accessibility for all.
The meal was made using partly rescued food, thanks to the generosity of KiwiHarvest, reinforcing the importance of reducing food waste while providing delicious, nourishing dishes. There was seating for 100 at a time, with up to 500 expected to attend over two hours.
“The most important ingredient in any city’s culture is its community. Food has an incredible power to bring people together, and we’re excited to create a space where the community can connect over a shared meal,” Everybody Eats
CREDIT: Everybody Eats
General Manager Amy Tew said.
“With our head chef Head chef Archana Kurup using rescued ingredients, we demonstrated how sustainability and community care go hand in hand.”
Everybody Eats, founded in 2017, is a not-for-profit, pay-what-you-can social dining concept. Its vibrant charity restaurants in Auckland and Wellington use surplus and rescued food that would otherwise go to waste and turn it into high-quality meals, served to diners from all walks of life, by volunteers.
“Our shared meal in Te Komititanga was a thoughtprovoking experience that created a stronger community. Inviting anyone and everyone to eat together at shared tables builds trust and local connections that create stronger, happier and healthier communities,” Tew said.
“Donations made by people eating at our restaurants enable us to fulfil our mission of reducing food waste, food insecurity and social inclusion.”
Everybody Eats has taken perfectly good food that would otherwise go to waste and uses it to provide meals with dignity, without cost being a barrier.
This shared meal was made possible with the support of Auckland Council Whānau and the city centre targeted rate, and is brought to life by Everybody Eats, Kiwi Harvest and Interesting Things.
OCEAN RACE A WIN FOR HOSPO
Auckland will once again host The Ocean Race, a major win for local hospitality businesses.
Previously known as the Whitbread Round the World Yacht Race and the Volvo Ocean Race, the event will provide a financial boost into the City of Sails and elevate the local tourism industry.
“New Zealand is a proud sailing nation, and Auckland is well-known internationally as
the ‘City of Sails’. The return of this event to our largest city will be a boost for the local economy, and I’m sure Kiwis across the country will take a keen interest in this important international race,” said Minister for Auckland Simeon Brown.
The Restaurant Association welcomed the announcement that the Ocean Race will return to Auckland in 2027, bringing a much-needed boost to the city’s
MINDFUL DRINKING ON THE RISE
Mindful drinking has become the latest trend, as reflected in the recent Stats NZ beer, wine and spirits consumption data.
The recent Stats NZ beer, wine and spirits consumption has declined to the lowest level since data was first collected and supports a seismic cultural shift towards “mindful drinking”.
NielsenIQ (US) attributed the rise in non-alcoholic sales to the mindful drinking trend. To be a mindful drinker, you must be aware of how much alcohol you are consuming and when you may be consuming too much.
“The consumer trend towards moderation is very real, with more focus on health and wellness,” said NZABC executive director Virginia Nicholls.
“Beer, wine and spirits have responded to this trend by offering a wider range of low and no alcohol options. This innovation reflects our commitment to supporting responsible drinking.”
A poll of 1,000 New Zealanders
hospitality sector.
The Government’s decision to invest up to NZD 4 million in the internationally recognised event will provide significant economic benefits to Auckland, drawing thousands of international visitors and stimulating local business activity.
Restaurant Association CEO Marisa Bidois said the return of the Ocean Race to Auckland was fantastic news for the hospitality sector, which has continued to face economic challenges.
“Major events like this bring people into the city, filling our cafés, restaurants, and bars, and creating opportunities for businesses to thrive,” said Bidois.
The two-week stopover in March 2027 is expected to bring more than 2,500 international visitors, generating an estimated NZD 20 million in spending.
“Auckland is an incredible city with a world-class food and hospitality scene. The Ocean Race stopover will not only attract visitors but also showcase our culinary and cultural offerings to an international audience.”
With previous Auckland stopovers drawing hundreds of thousands of visitors to the race village, the Restaurant Association saw this as an opportunity to reignite vibrancy in the central city, supporting local businesses.
“We know that major events play a key role in revitalising urban areas, and with many hospitality businesses still recovering from tough trading conditions, this is a timely boost,” said Bidois.
“We look forward to working with the organisers to ensure our industry can fully benefit from the Ocean Race’s return.”
The Government’s support also included additional youth and sustainability programmes to be held in the lead-up to the 2027 Stopover in Auckland, helping to make the most of the impact from hosting these types of events for future generations.
“In 2018, 500,000 people visited the Auckland stopover village, so I’m confident New Zealanders will get behind this event and make it another success,” added Brown.
in October 2024 found 55 percent (up from 49 percent in 2021) of respondents drinking low-alcohol beverages at least some of the time.
According to Stats NZ the beer, wine and spirits consumption per head of population is at an all-time low declining in the past year by five percent to 7.8 litres which follows a 12 percent decline in 2022.
The Stats NZ beer, wine and spirits consumption per capita has also declined more than 30 percent since 1986.
Wine fell by 4.1 percent to 95 million litres in the past year, spirits by 5.5 percent to 92 million litres, and beer by 5.4 percent to 296 million litres.
In addition to the volume of wine and beer produced in New Zealand, there was a total of 241 million litres of wine exported and 20 million litres of beer in 2024.
“We are seeing consumers drinking less and drinking better with the move to moderation as
part of a balanced lifestyle”, said Nicholls.
The NZ Health survey showed that 83.4 percent of adults (more than four out of five of us) are drinking beer, wine and spirits responsibly. This is an increase of 4.7 percentage points over the past four years (78.7 percent 2019/20).
Hazardous drinking or harmful alcohol consumption among adults over the past four years has declined to 16.6 percent (21.3 percent 2019/20).
The volume of beer, wine and spirits standard drinks per person aged 18 years and over, fell 4.9 percent to 1.77 standard drinks per person per day.
This indicates that most consumers are drinking within the Health NZs low-risk drinking advice. For women this is drinking no more than two standard drinks a day, and three standard drinks a day for men, with at least two alcohol free days each week. A standard drink contains 10 grams of alcohol.
CREDIT: Ainhoa Sanchez / Volvo AB
Adapting to
change
The demand for quick and efficient payment methods in New Zealand has continued to grow as businesses adapt to the changing needs of customers. Whether it's grabbing a coffee from a cart or picking up lunch on the go, there is always a need for convenient and fast payment options.
As businesses consider new technology to accept digital payments in more places and more quickly, they meet the convenience, speed and security that customers increasingly expect. By offering mobile payments in a wider range of locations, businesses can not only improve service but also stay competitive and attract new customers. As the digital age continues to evolve, it's more important than ever for businesses, especially in the hospitality industry, to consider how their payment methods will evolve in the future.
"Tap on Mobile makes it easier for businesses to connect directly with their customers in more locations, making payments faster, cheaper, and more convenient. Merchants no longer need to hire a terminal—all they need is their mobile phone," said Maxine Elliott, CEO of Worldline NZ.
She added that Worldline was committed to advancing New Zealand's digital landscape by providing payment solutions that are hassle-free, secure, and efficient.
“As the digital landscape evolves, we’re ensuring that every payment experience contributes to a more productive and connected economy. Our goal is to continuously evolve with the changing times, staying relevant, and providing a lasting impact for our customers and communities.”
Worldline’s Tap on Mobile is an innovative payment solution that allows businesses to accept secure, contactless payments via their mobile devices. With this service, merchants can turn their smartphones into payment terminals and accept a variety of payment options, including Visa, Mastercard, Apple Pay, Google Pay, or any other digital wallet. This solution is not only cost-effective, eliminating the need for traditional terminals, but also straightforward and easy for merchants to set up.
Elliott highlighted the benefits this has for businesses.
“This solution has given merchants huge flexibility, making it ideal for businesses like food trucks, farmers’ markets, outdoor events, or anyone who needs to take payments on-site and remotely."
The ability to accept payments anywhere, without needing additional hardware, is a game-changer for businesses.
Whether at a market, event, or job site, this service enables seamless transactions that enhance customer experience and streamline business operations.
Heading toward 2025 and beyond, payments and checkout technology are only going to get smarter. The rise of AI, digital identity solutions, and account-to-account open banking payments, will further simplify transactions, making them faster, less expensive, more secure, and easier for both businesses and customers.
Elliott also noted that open banking will continue to play a significant role in reshaping the payment landscape. More businesses are adopting this technology, and new payment options, such as Worldline’s Online EFTPOS, which allows for card-free, account-to-account payments, will soon be available on the Tap on Mobile solution.
With Online EFTPOS, customers can pay directly from their bank accounts, offering a faster, cheaper, and more secure way to complete transactions without the need for physical cards—and less likely to be surcharged as businesses have certainty of costs.
In 2024, Retail NZ and Hospitality New Zealand said retail payments were still a contentious area for businesses. Both organisations joined forces to seek changes in the system, to make it easier for businesses to understand and enable them to provide better customer experiences.
“This is a very complex area for both hospitality and retail businesses to navigate. We believe there is an opportunity for consumers to keep more money in their pockets if the system is improved and surcharges are reduced or removed,” said Hospitality New Zealand Chief Executive Steve Armitage. Hospitality New Zealand and Retail NZ both said there was an opportunity to reduce the complexity associated with digital payments and provide clarity around each participant's role. This includes clarity over the costs associated with payment acceptance.
“Achieving this clarity requires joint action from Retail NZ and Hospitality New Zealand, businesses, banks, payment service providers, the Commerce Commission and other government agencies.”
Tap to Pay on iPhone
No terminal needed. Terms apply.
worldline.co.nz
In late 2024, the Australian Government committed to cracking down on excessive card surcharges to ease costs for both consumers and small businesses. Backed by an AU$2.1 million funding package, the Australian Competition and Consumer Commission (ACCC) is now equipped to tackle unfair fees and support efforts to lower payment costs.
PFollowing Australia's Lead What Customers Want
The food service sector is evolving alongside technology, driven by consumer demand for faster, more accessible payment options. The Reserve Bank of New Zealand (RBNZ) recently highlighted concerns over limited payment choices, advocating for digital cash — combining the benefits of both physical and digital money in an offline, secure, and direct format.
Ian Woolford, RBNZ’s Director of Money and Cash, noted that over 130 countries, representing 98 percent of global GDP, are exploring digital alternatives. He emphasised that central bank-issued money remains vital for maintaining a reliable, innovative, and inclusive financial system, with digital cash being key to ensuring future generations reap these benefits. Despite digital progress, cash remains crucial for many Kiwis. A survey found 84 percent of
rime Minister Anthony Albanese emphasised the Government’s focus on reducing living costs, stating they’re prepared to ban debit card surcharges — pending further work by the Reserve Bank of Australia and safeguards to protect small businesses.
With cash usage on the decline and electronic payments rising, more customers have faced surcharges, even when using their own money. The Reserve Bank, overseeing payment regulation, has reviewed merchant fees to address this growing concern.
Federal Treasurer Jim Chalmers backed the move, highlighting the need for fairer costs: “Consumers shouldn’t be punished for using cards, and small businesses shouldn’t face hefty fees just to get paid.”
The Government aims to ban debit card surcharges by early 2026. However, safeguards are essential to ensure both businesses and consumers benefit from lower costs. Australia’s complex payment system remains under review, helping uncover the challenges small businesses face in processing payments.
respondents feared losing access to physical banknotes and coins, underscoring the need to keep cash in circulation. Woolford reassured that the RBNZ will continue issuing cash as long as New Zealanders want it, with trials planned in rural areas to support retailers lacking banking services.
Customers want payments to be fast, secure, offline-ready, and low-cost — features currently only available with cash. Survey data showed 63 percent wanted offline payments during
emergencies, while 60 percent prioritised realtime transactions and fee-free options.
Payments NZ data further revealed a shift towards digital methods, especially among younger consumers, though physical cards still dominate. Contactless payments are popular — used by 88 percent of respondents — but surcharges remain a key frustration, influencing purchasing decisions. Security concerns remain the top barrier for those avoiding digital payments.
Drives Innovation Food Market Research
The change is decided, and the procurement manager approves an order for a new plant-based protein ingredient enriched with adaptogens in food manufacturing facilities. However, this isn't an unresearched decision. This business decision represents the culmination of extensive market intelligence. Behind every ingredient innovation and supply chain advancement stands the critical force of food market research, shaping the development of new products.
Consider the plant-based ingredients sector. Ingredient suppliers don't capture significant market share by chance. Their growth stems from comprehensive research identifying food manufacturers' increasing demand for sustainable, ethical ingredient alternatives. Market research reveals shifting priorities among food production companies, enabling these suppliers to develop solutions that address emerging needs to meet consumer demands and trends.
The clean-label movement similarly emerged from data-driven B2B insights. Industry surveys and procurement trend analysis showed food manufacturers increasingly seeking suppliers of minimally processed ingredients with transparent sourcing. With food producers facing mounting pressure to reformulate products, ingredient suppliers strategically developed clean-label solutions, preservative alternatives, and functional food components, all guided
by research into manufacturer needs. Research doesn't just track current B2B trends; it forecasts future supply chain requirements. Analysts monitoring regulatory changes and manufacturing innovations anticipate the integration of adaptogens and functional ingredients into industrial food production. Industry reports project the B2B adaptogen ingredient market will exceed NZD 18 billion by 2030, revealing a significant opportunity for suppliers who position themselves ahead of this trend.
Product development relies heavily on cocreation and testing. Before ingredients reach full-scale production, supplier R&D teams and manufacturer product development departments collaborate extensively. Ingredient suppliers exemplify this approach by working directly with food manufacturers on customised ingredient solutions, ensuring their offerings address specific production challenges and cost requirements.
Market segmentation provides another crucial dimension in B2B food relationships. Recognising that different food manufacturers have unique needs, suppliers tailor their ingredient portfolios across various food production categories, ensuring their solutions address specific technical requirements in dairy, bakery, or ready-meal applications.
Even B2B marketing strategies stem from research insights. For example, suppliers known for sustainability initiatives develop messaging that resonates with similarly committed food manufacturers, an approach informed by a deep understanding of their customers' brand priorities.
Food market research in the B2B space isn't merely about keeping pace with trends; it's about anticipating manufacturing challenges, regulatory changes, and ingredient innovations. It also involves ensuring suppliers position themselves as indispensable partners to food producers navigating an increasingly complex market.
Easter on the Menu
With Easter approaching, foodservice operators in New Zealand have the perfect opportunity to refresh their menus with seasonal flavours and creative twists.
Falling in autumn, Easter is an ideal time to embrace warm, comforting ingredients like spiced carrot, citrus, vanilla, and cinnamon. Nuts, fruit, and subtle chocolate touches can enhance both flavour and visual appeal.
Classic Easter treats like hot cross buns remain favourites, but offering new variations can spark interest. Flavours such as cranberry and white chocolate, honey and cinnamon, or maple and pecan give a fresh take on tradition, encouraging customers to try something different.
Easter-themed drinks are another way to create a holiday buzz. Iced chocolate with orange or peppermint, or a Hot Cross Bun Latte infused with cinnamon, nutmeg, and orange zest, can bring a playful, festive touch to the regular beverage lineup.
Brunch is always a crowd-pleaser,
especially over the long Easter weekend. Dishes like Carrot Cake Pancakes with Cream Cheese Drizzle or Hot Cross Bun French Toast add a seasonal spin and turn a classic brunch into something special.
Presentation matters too. Easter-themed garnishes — piped whipped cream, mini chocolate eggs, or a sprinkle of grated chocolate and mint — can elevate a dish and create that festive feel.
Easter menus should strike a balance between tradition and creativity. By blending autumn flavours, playful presentations, and a celebratory vibe, foodservice businesses can craft memorable dining experiences that attract customers and boost seasonal sales.
With thoughtful planning and a touch of innovation, an Easter-inspired menu can offer something fresh, comforting, and worth coming back for — making the most of this key sales period.
The Great New Zealand Hot Cross Bun Competition
New Zealand’s most delicious showdown - the Great New Zealand Hot Cross Bun Competition 2025 took place this month.
Bakers from all over the country presented their best offerings, from traditional spice-laden buns to innovative flavours and designs, hoping to impress a panel of seasoned judges with their craftsmanship.
This year’s battle of the buns culminated in a sweet victory for Nada Bakery of Wellington, which has officially earned the title of New Zealand’s best hot cross buns.
Nada Bakery was founded in 1975 in Hataitai. By the 1980s, there were eight retail stores across Wellington. Since then, it has established itself as one of New Zealand's foremost bakeries.
Hamilton-based Volare Bread followed them in second place and Michaels at Hillmorton (Christchurch) in third.
Volare was created in 2009 by two school friends who dreamed of creating a traditional bakery with the highest-quality baked goods. Now well-recognised as an award-winning artisan bakery, Volare distributes to cafes,
restaurants, and good food stores throughout the North Island and operates five brick-andmortar stores in Waikato.
South Island’s Michael's Bakery is another award-winning family bakery with a reputation for the highest-quality bread, pies, cakes, and pastries. The team has produced delicious cakes, pastries, slices, and more, all handcrafted with the goal of using only the best local ingredients to produce the bestbaked products.
The entries were judged from the precision of the cross and the balance of fruit to the depth of flavour and texture. Each bun had to be more than just a seasonal treat; it had to be a masterclass in balance, technique, taste and texture.
Baking New Zealand has continued to support and promote the baking industry and its products, leading and growing the base of bakers and baking apprentices in New Zealand.
INVEST IN WHAT MATTERS
MOST: You and Your
Team
The hospitality industry is evolving fast. From changing customer habits to rising operating costs and shifting workforce expectations, today’s operators are navigating a landscape that demands adaptability and resilience. In this environment, standing still isn’t an option.
Marisa Bidois CEO, Restaurant Association of New Zealand
That’s why, in 2025, the Restaurant Association is placing professional development at the centre of our support for members—doubling down on building capability, confidence, and community. We’re rolling out an expanded programme designed to help you strengthen your skills, rethink strategy, and future-proof your business.
What’s New for 2025: Workshops That Reflect Your Reality
We’ve been listening closely to what’s top of mind for our members. While topics are still being finalised, we know there’s a strong appetite for support around team leadership, business sustainability, and adapting to economic and generational shifts. Our new and refreshed workshops will be grounded
in the real challenges you’re facing and the skills you need to thrive. These sessions will be available through regional events, interactive webinars, and in-person learning opportunities—making it easier than ever to tap into tailored, practical training.
Coming Up in April and Beyond
We’re already underway with impactful workshops around the country:
• First Aid for Hospitality – Whangārei & Nelson
7 April 2025 | In partnership with St John, this hands-on session is tailored specifically for hospitality environments.
• Emerging & Established Managers –Auckland + Online
7 April 2025 | Delivered by leadership expert Krishna Botica, these two sessions support both new and experienced managers in developing their leadership approach.
And that’s just the start. In the coming months, you’ll see even more sessions focused on strengthening leadership, supporting team wellbeing, navigating compliance, and embracing innovation—giving you tools that work in the real world.
Knowledge Is Your Competitive Edge
We know how busy hospitality professionals are. But investing even a few hours in the right learning can have a powerful ripple effect—creating stronger teams, more sustainable businesses, and greater personal confidence.
This year, we’re here to help you reignite from the inside out. Whether you’re looking to sharpen your leadership, better support your team, or explore new ways to grow—our professional development programme is built with your reality in mind.
We’d also love to hear from you about the kind of training and support you’d find most valuable. If there’s a topic or skill you want to explore, please don’t hesitate to get in touch—we’re here to listen, respond, and help you thrive.
To find out more head to https://www.restaurantnz.co.nz/training-hub/
Grant applications close on 17 April 2025 and recipients will be announced in mid June. We look forward to receiving your application.
Uncover NEW possibilities with Bidfood
Gear Up For
NZ Chefs Championship
NZ Chefs has again partnered with Fine Food NZ to showcase the best local culinary talent on offer.
The NZ Chefs Championships is a highlight on the industry’s calendar, comprising the NZ Chef of the Year, NZ Pastry Chef of the Year, and NZ Emerging Chef of the Year Competitions. This year’s event will take place from Sunday 29th June to Tuesday 1st July at the Auckland Showgrounds.
Worldchefs Vice President and Culinary Competition Committee Chair Dr Rick Stephen said having witnessed the exceptional talent of New Zealand chefs during the Global Chefs Challenge in Singapore, he was confident that the skills and dedication showcased at this year’s championships would pave the way for many to compete on the international stage in the near future.
“As the largest Worldchefs-endorsed culinary competition in the region, the NZCA Championship places competitors under the watchful eyes of Worldchefs-certified judges,” said Dr Stephen.
“Earning a medal here is not only a prestigious achievement but also a stepping stone to success in Worldchefs competitions worldwide. Culinary competitions are an
essential and inspiring part of our profession.”
Dr Stephen added that this was a platform to connect, exchange knowledge, and explore new trends and techniques.
“However, these events thrive only because of the competitors. So now is the time to fire up your stoves and sharpen your knives as the countdown begins to the New Zealand Chefs Championship.”
Fine Food NZ 2025 will showcase a range of competitions for different ages and abilities, including premium categories, secondary school competitions, contests for first-year culinary students and apprentices, as well as the esteemed NZ Emerging Chef competition.
NZ Chefs President Shannon Fryer said that New Zealand has a well-deserved reputation for punching above its weight in the culinary world, and that many judges and volunteers have represented New Zealand on the global stage as junior and senior chefs, and as part of national culinary squads.
“Throughout my time, I’ve witnessed the remarkable journeys of chefs who started as students in these competitions and went on to achieve international acclaim,” said Fryer.
For example, Fryer pointed out Cameron Davies, who won the Toque d’Or while studying at Christchurch Polytechnic and placed eighth at the Global Chef Challenge in 2024. Similarly, William Mordido, the Chef of the Year in 2014, who reached the Bocuse d’Or finals in Lyon, France, earlier this year.
Just as it is important to celebrate the culinary achievements of competitors, Fryer added it was also necessary to acknowledge the teams behind their success, the teachers and tutors who laid the foundations for their careers.
NZ Chefs Championships Chief Judge, Geoff Scott, said it was a great pleasure and honour for him to step into the role for this year’s event.
Scott said this event has held a special place in New Zealand’s culinary landscape and has been a platform to showcase immense creativity, innovation and passion.
“Competitions like this are essential in raising the bar of professionalism in our kitchens and enhancing the quality of cuisine enjoyed across the country,” said Scott.
He added that the growing enthusiasm for culinary competitions was inspiring, whether it was in secondary schools, training kitchens or professional environments.
Additionally, the Worldchefs Hot Kitchen and Culinary Arts Competition Seminar will take place on the 28th of June. This will launch the competition and explore valuable insights from seminary presenters from the perspectives of judges and award-winning competitors.
The Seminar will also help participants gain an understanding of the judging criteria, best practices in the competition kitchen and tactics that consistently reach the highest place at the podium. All Worldchefs Certified Judges are required to attend a Competition Seminar every five years.
By attending the Seminar, judges can keep up to date with culinary trends and discover all the latest rules necessary to provide fair judgement during competition events. It is also an opportunity to network with fellow judges, renowned chef instructors and aspiring chefs.
The Worldchefs Hot Kitchen and Culinary Arts Competition Seminar will also benefit competitors to learn, engage and grow ahead of the championship tournament.
Participants will also receive a certificate of participation after attending a Competition Seminar. This certificate of completion is one of the mandatory requirements when submitting a Worldchefs Certified Judge application. Dr Rick Stephen will lead the Seminar, and tickets can be purchased via the NZ Chefs website.
Registration is required for this event.
A complete list of competition guidelines is available on the NZ Chefs website, including a competition schedule, judging criteria, and
CREDIT: Chef Andrew May, NZ Chef of Year 2023 and Chef Cam Davies, Winner of Pacific Rim Semi-final Global Chef Challemge.
Elevating TraditionalConcepts
As a way to enhance flavour and provide a modern touch, coffee syrups have become a muchloved addition to the menu for coffee drinkers. Coffee syrups can transform the typical everyday brew into a high-quality creation, allowing customers to customise their order to match their own preferences.
industry. International data released by the National Coffee Association found that nearly 80 percent of customers preferred their coffee to be customised in some way. A large portion cited syrups as the ideal option.
A prime example of the rise of flavour trends was from New Zealand barista Honoka Kawashima, who won the MONIN Coffee Creativity Cup with her drink, the Espresso Lacto-Sour. By blending profiles of blood orange and pure sugar cane syrups, Honoka said syrups can enhance the overall character of coffee.
From sweet flavours like hazelnut and vanilla to botanical infusions of lavender and mint, there is a coffee syrup for every customer. They are an effortless way for baristas to elevate the menu and can provide a competitive edge to standard drinks available from any vendor. Syrups have also been influential in the cold brew space, offering rich and smooth flavour notes that seamlessly blend.
The popularity of coffee syrups is reflected in the customer demand for a product that is fresh, new and innovative. Personalised coffee has become a key trend in both the local market, influenced largely by the global
As the coffee landscape has shifted, syrups have been integral in adapting to change. Coffee is now more than just a flat white or a cappuccino, it has become an artform fueled by the growing coffee culture. The popularity of speciality coffee shops and the emphasis on new flavour trends has broadened the syrup market to include health-conscious alternatives, natural products, and invigorating flavour blends to appeal to every customer.
With limited disposable income, coffee syrups are an opportunity for cafes to market coffee with a point of difference without making customers pay excessive prices. A survey from MarkWide Research showed that the Asia-Pacific region followed Western coffee trends, as well as the rapid growth in local
coffee culture. It found that vanilla, caramel, hazelnut and chocolate to be the most popular flavours in the region, with increased demand for spiced syrups like Chai or Cinnamon.
Rachel and James Seddon of The Lost Boys Cafe said their in-house-made salted vanilla caramel syrup, which is organic, was very popular with their customers.
“We are all about natural ingredients, organic if possible and supporting local. We have been since day one. We brought our ‘home lifestyle’ to the cafe as it was what we knew, so it only made sense to offer it to customers as well,” said Seddon.
Matthew Ross from Mt Zion Coffee Co said caramel was by far the most popular syrup on his menu.
“I think that coffee syrups are a great substitute for sugar to add a little something different as a sweetener to your coffee,” he said.
A report conducted by Simpsons Beverages found that syrups with stone fruit flavours like apricot, cherry and date, or tropical fruits like banana and mango, had developed keen interest from customers. It also noted that low-sugar syrups also catered to the 47 percent of global coffee drinkers who would prefer a healthier option on the menu, without any compromise on the flavour.
How Much is Too Much ?
While the price of coffee is expected to rise, it won’t be to the excessive levels found elsewhere in the world.
According to Stats NZ, the average price of coffee in December 2024 was NZD 4.84, compared to NZD 3.65 a decade earlier.
In Australia, there are grave concerns that the price of coffee could reach double digits in some capital cities as a result of the high price of beans. However, in New Zealand, industry leaders believed that reaching the NZD 10 mark wasn’t likely to happen this year, but there would almost definitely be a rise in price.
Keeping prices low as a way of competing with other cafés or in fear of losing business to higher prices has meant that the cost of coffee has remained relatively low. A common perception was that the standard price of NZD 4.50 a cup was an unsustainable approach to business going forward.
This is also partly due to the large increase in operation costs over the last five years, which has caused the closure of many hospitality businesses at a rapid rate.
Dr David Williamson, Associate Professor at the School of Hospitality and Tourism at AUT, said the economy had been the major hurdle for hospitality businesses in recent years, especially as many were owner-operated, usually with less than ten staff. He said it wouldn’t be surprising if
2025 also grappled with a challenged economy.
“We’re seeing a solid rebuild in customer numbers. That’s great. That helps. But I think it’s just going to be tough and tight. We’re seeing a lot of businesses being knocked out of the market. You know, there are people folding fairly regularly, but amazingly, there are new businesses coming online as well. It’s a place where hope springs eternal,” said Dr Williamson.
Despite conflicting economic matters, many business owners believe that there will always be demand for good, high-quality coffee.
Greg Cornes, Founder and Operator of Goodness Gracious, said the key was to provide a reliable and consistent service to customers.
“Our coffee, featuring a unique blend contract-roasted from the beginning, has earned a loyal following and established a strong reputation. Customers have appreciated a dependable, quality experience, particularly enjoying a satisfying product,” he said.
Cornes added that it was important to look ahead on how to adapt to the changing environment.
“In the near term, the local hospitality sector might experience some challenges due to recessionary pressures. Some establishments
may struggle as cost models become more constrained. However, this environment often paves the way for innovation and new ideas.”
He added that a new wave of operators emerging with fresh perspectives on how hospitality should function in today’s world could be anticipated, and that concepts like ghost kitchens and digital-heavy formats would likely gain prominence.
“These innovations could reshape how we think about dining and hospitality services, integrating technology to better meet consumer demand.”
Cafe owners were also quick to point out that New Zealand customers have become more adventurous with coffee and beverage orders, and that the idea of an iced latte doesn’t have to be confined to summer months, with popularity for them spread across the entire year.
However, coffee customers have still remained loyal to the ever-popular flat white despite all the excitement for trending alternatives. More than half of all café sales collected by POS software Bustle were for the humble flat white, with an average of each hospitality outlet selling 1,155 per month. Lattes, cappuccinos, long blacks and mochas all remained among the highest-ordered beverages.
Roasted in Tāmaki Makaurau, proudly poured at over 100 cafes and restaurants across Aotearoa.
Taking Pride in Excellent Coffee
Originally from Vietnam, Mike Nguyen leads the front-of-house team at Smith the Grocer Cafe, where he is also a specialist barista.
Mike Nguyen
SPECIALIST BARISTA
SMITH THE GROCER
Located in the heart of The Old Bank Arcade in Wellington, the boutique café has been an integral part of Lambton Quay for nearly two decades. Its spacious setting has made it an ideal setting for customers to dine at all hours of the day.
Nguyen has called New Zealand home for the past five years, during which time he has worked in cafés across the country. His main passions in life are coffee, customer service and teamwork, all of which have been driving forces behind his career. He said he thrives in fast-paced environments, which is perfect for the role of a barista.
“Smith The Grower is a great place where we offer a blend of excellent Kiwi hospitality, delicious food, and outstanding coffee. It’s the combination of these elements that keep me motivated and excited about my work every day,” he said.
During an earlier role on Queen Street in Auckland, Nguyen became increasingly
overwhelmed with the long queues, fastmoving kitchen, and most importantly, the language barrier. He said New Zealand’s coffee culture was also vastly different to what he was used to in Vietnam.
His manager at the time told him that no matter how hectic things could get, it was important to treat every customer with respect and kindness. He said this simple but powerful lesson has shaped the way he has approached work every day since. For Nguyen, it’s not just about making great coffee, it is about creating a positive experience for every customer. He has encouraged his team to also bring this mindset to their roles.
Signature beverages at Smith the Grocer Cafe include traditional crowd favourites like flat whites and lattes, along with trending options such as matcha lattes, turmeric lattes and iced lattes. The café uses an average of 220 kgs of coffee beans each month, which equates to a lot of well-caffeinated and
happy customers.
Smith the Grocer Cafe is passionate about supporting local businesses wherever possible. All cabinet food is made in-house, which many customers have appreciated, especially as it has become rare to find this level of care and attention to detail. As for ingredients, locally sourced produce is a priority. Most of the vegetables come from the local market, and meat is sourced from a trusted local butcher.
“Supporting local suppliers not only helps our community, but it also ensures we’re offering the freshest and best ingredients to our customers,” said Nguyen.
Looking ahead, Nguyen anticipated that the local sector would emphasise premium service and speciality coffee, with more cafés and franchises adapting to automated coffee options. He said there would likely be a focus on professional skills such as latte art, roasting techniques, flavour profiles and service, which will continue to distinguish high-end establishments. He added that larger chains would continue to prioritise high-volume, lower-margin automated coffees. He suspected this trend would likely create a growing divide between these two ends of the spectrum.
While the past year has been challenging for businesses across the country, Nguyen said Wellington had been affected severely, especially with significant job layoffs and road disruptions in the community.
“However, we’ve been fortunate to stay
busy, and recently, it’s been encouraging to see more people back in the CBD.”
He hoped the positive trend continued and that Wellington’s local sector would thrive. He said it would be fantastic to see the city bounce back with more vibrance, creativity and energy.
As the seasons change, so too will the
menu at Smith the Grocer Cafe. Customers can expect to see classic Kiwi dishes and sweet treats, as well as a range of soups for the colder months.
Thinking Outside
the cup
Staying on top of packaging trends has become a difficult task for hospitality businesses to keep a hold on. As one of the most frequent types of takeaway packaging, disposable coffee cup concepts have shifted depending on customer trends.
From cup designs and artwork to sustainable priorities, coffee cups have become adaptable. The extra level of care in catering to customer demand has directed the packaging focus to include compostable, recyclable or plasticfree factors. Alternatively, more and more hospitality businesses now offer reusable keepcups as well, many of which are produced with in-house branding.
A prime example of this has been the Twiice Edible Cup partnership with Zephyr Coffee Co. The local coffee company worked with the B Corporation certified packaging producer last year to create a coffee-infused edible cup that resulted in zero waste and benefitted innovation within the sector.
Similarly, SOFI Products released a 100 percent plastic-free, biodegradable cup for hot beverages that has eliminated the need for a lid.
A study by End Food Waste Australia found that the cafe sector generated over 70,000 cups of coffee per employee each year.
“There were no cups currently on the market that are 100 percent biodegradable and eliminate the need for a lid,” said Brandon Leeds, co-founder of SOFi Products.
The cup has been tested to biodegrade in less than 180 days, which has meant it can be composted at any composting facility.
As many cups can look the same, branding is the best way for cafes to stand out in the crowd. One of the most popular ways to do this has been through cardboard sleeves designed to fit cups, embellished with a logo, or branded cardboard trays for when customers have multiple orders. Bold colours, patterns and designs will also be an eye-catching point of difference to competitors.
Governments and councils around the world have enforced tight restrictions on the availability of single-use packaging, especially within the hospitality sector. Whilst plastic straws and un-compostable coffee lids have been phased out, attention has now turned to the physical takeaway coffee cup. This was evident in an End Food Waste Australia study, which found that the cafe sector generated over 70,000 cups of coffee per employee each year.
Many large coffee chains have also responded to the call to action to reduce waste caused by coffee cups that haven’t been disposed of correctly. Globally, Starbucks has
trialled an initiative to serve customers with reusable cups, which can be disposed of instore. This will allow baristas to reuse reusable cups after they have been professionally washed and dried.
Christchurch Cafe CI Espresso said that the sustainable shift had become inevitable.
“Our suppliers of single-use takeaway cups have moved away from plastic lids and linings to plant-based materials, such as bagasse, which use the same properties in order to minimise waste that cannot be composted. We still see a lot of keep cups in use. however, this is more the case for hot vs beverages.”
Nigel Cottle, Manager of Crave Cafe in Auckland, said that every type of takeaway packaging at his cafe had become compostable. He added that there was also a discount for customers if they brought their own takeaway cup or container for food. As for trends, he said Matcha had become a major focus.
“There is a big overall matcha trend. I can see that flavoured ice matcha (such as strawberry matcha) in clear takeaway cups is a big deal even if they dine in. I’m not pumped on using takeaway cups for dining in even if they are compostable.”
The shift towards sustainable packaging has indicated the future for the industry, and with more products entering the market, it has become an affordable option for hospitality businesses to adapt to.
Future Friendly
by
PassionateAbout Food
Lisa Levy, co-owner of Christchurch’s Inati restaurant, started life in Hawke’s Bay as part of a foodfocused family. She is the great-granddaughter of industrialist Sir James Wattie and her journey into hospitality began when she worked part-time at Wellington’s Dockside restaurant.
Levy and her husband, Simon, opened Inati in 2017. The Christchurch restaurant has since become a local favourite, known for its high-quality and vibrant menu.
As Head Chef, Simon Levy has introduced a range of fine-dining and innovative options on the menu. From working in kitchens from the age of 13 to becoming head chef at Gordon Ramsay’s The Warrington restaurant, as well as at other top London landmarks like Claridges Hotel, Simon Levy has continued to showcase the finest cuisine.
Inati has offered a range of platters on its menu, inspired by earth, land and sea.
“I really enjoy creating dishes for the earth section. Often, when a guest eats one of these plates, they don’t realise there’s no meat contained, nor do they miss it,” he said.
Lisa Levy said the most important advice she received early on in her career was to work hard, play hard and drink wine.
“Well, that was about 30 years ago. That’s still important advice, but I’ve changed it slightly: work hard, have fun, look after yourself, personal well-being is paramount to the success of self, team and family, exercise and of course, still enjoy wine,” she said.
Overseas experience from working in Greece and London allowed her to gain extensive skills in hospitalityspecific HR and operations, including a key role at The Connaught Hotel in London.
It was here that Levy was mentored by Helene Darozze and Helen McKibbon, who both instilled
CREDIT: Inati Restaurant
a thorough work ethic, advised and nurtured Levy, providing her with the foundations that shaped her future career.
She also said her mother, Janine, had been her rock throughout the years.
“She brought us up to be strong and independent as well as teaching us the work ethic I have today, which is never give up.”
The industry has changed enormously since Levy joined. She said that it has recognised the importance of people and teamwork now, compared to its former culture that ‘people are replaceable’.
“I think we now recognise and nurture talent in our industry now and have a greater respect of how important a good team is to the success of your business.”
Heading into the future, Levy would like to see a national food tourism strategy developed within New Zealand. This would help to elevate local dining culture, highlight natural ingredients, and showcase the best of New Zealand’s cuisine and local culinary talent on the world stage. Levy expressed her interest in being part of this process and would like to help deliver this project to the world.
Authentic Italian Delicacies
Reimagined and New Beginnings
Up and down the country, a range of new openings have elevated the local restaurant sector. From new spaces to old favourites with a modern touch, here are some of the latest openings that have made a mark.
Meadow, Auckland
The established neighbourhood favourite has re-opened with flair by new owners Clint and Gina Henry. The new era has included an updated menu and a versatile outdoor space for alfresco dining.
Rothko, Matakana
Acclaimed Chef Neil Sapitula has reopened the Matakana restaurant with a bold, new ‘fire and ferment’ vision, with strong influence from traditional Filipino cuisine.
Khao Soi, Wellington
The latest Thai restaurant to hit the capital, Khao Soi has offered an authentic menu with a modern touch, using ingredients sourced directly from Chiang Mai for the best-possible flavour.
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Photo credit: Meadow Restaurant
Photo credit: Rothko at Sculptureum
Photo credit: Khao Soi
Sumner Post Office. Christchurch
With a range of artisan woodfire pizzas crafted by Head Chef Anna Victoria, Sumner Post Office has become the latest opening in Christchurch for fresh, seasonal dishes.
Goldie's Napier, Hawke's Bay
With cold brews on tap and culinary masterpieces served straight from the kitchen, Goldie’s Napier has introduced a laid-back, modern dining oasis.
Ciao, Christchurch
Inspired by the finest Italian cuisine, Ciao is a neighbourhood eatery with a strong focus on simplicity and quality, paired with a welcoming menu and environment.
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.
Photo credit: Khao Soi
Photo credit: Goldie's Napier
Photo credit: Ciao, Christchurch
Generation of Commercial Kitchen Equipment The Next
New Zealand’s hospitality industry is constantly evolving, shaped by shifting consumer expectations, rising operational costs, and the ongoing challenge of staffing shortages. While demand for high-quality food and service remains strong, businesses are under pressure to increase efficiency, reduce waste, and maintain profitability in a competitive market.
One of the key ways cafés, restaurants, and food service businesses are tackling these challenges is through innovative commercial kitchen equipment.
From AI-driven ovens to smart refrigeration systems, new technology is transforming how kitchens operate—boosting speed, consistency, and sustainability.
But with innovation comes investment, and for many hospitality operators, the cost of upgrading equipment can be a major hurdle. That’s where flexible equipment funding solutions like SilverChef’s Rent-Try-Buy come
in, helping businesses access the technology they need to stay ahead.
The Evolving Hospitality Landscape in New Zealand
New Zealand’s hospitality sector has rebounded significantly post-pandemic, but operating costs remain high. According to the latest industry reports:
• The hospitality sector recorded AUD 15.7 billion in sales in 2024, a 5.8 percent increase from the previous year (Restaurant Association of New Zealand).
• Rising costs continue to impact businesses, with menu prices up 6.4 percent, outpacing inflation (Restaurant Association of New Zealand).
• The industry employs 145,000 people, but staffing shortages persist, putting pressure on kitchens to do more with less (Restaurant Association of New Zealand).
In response, many operators are turning to technology and automation to streamline processes, reduce overheads, and deliver a consistent, high-quality experience for customers.
How Equipment Innovation is Transforming Commercial Kitchens
New technology is helping hospitality businesses overcome challenges in efficiency, sustainability, and staffing. Here are some of the biggest innovations shaping commercial kitchens today:
• Energy-efficient refrigeration – Uses variable-speed compressors, improved insulation, and eco-friendly refrigerants (like CO₂) to cut costs and environmental impact.
• Smart monitoring systems – Allow real-time tracking of temperature and energy use, reducing waste and ensuring food safety compliance.
• Modular cold storage – Flexible refrigeration units that expand or adapt as a business grows, minimising unnecessary energy consumption.
Cooking Innovation for Speed and Consistency
• AI-integrated ovens – Adjust cooking times and temperatures automatically, ensuring perfect, consistent results.
• Smart fryers & grills – Optimise heat distribution, reduce oil use, and improve cooking efficiency.
• Programmable combi ovens – Allow chefs to store cooking profiles for different dishes, reducing manual adjustments and training time.
Smarter Operations: Cleaning, Ordering & Maintenance
• IoT-enabled appliances – Provide predictive maintenance alerts, reducing breakdowns and expensive downtime.
• Automated cleaning solutions – Smart dishwashers, self-cleaning surfaces, and electrolysed water systems enhance hygiene while lowering water and chemical costs.
• AI-powered ordering & inventory management – Predict stock levels in realtime, reducing food waste and optimising purchasing.
Bridging the Gap: Funding Innovation with SilverChef
Investing in cutting-edge equipment is no longer optional—it’s essential for hospitality businesses looking to remain competitive. However, the upfront costs of purchasing new technology can be a barrier for many operators.
That’s where SilverChef’s flexible equipment funding solutions come in.
• Rent-Try-Buy® – Access the latest kitchen equipment without the heavy upfront cost. Upgrade, change, or purchase when it suits your business.
• Lease-to-Keep – A structured finance solution to own your equipment over time, while keeping cash flow in check.
• Certified Used Equipment – A cost-effective way to embrace innovation at a lower price point, with high and warranty backed refurbished equipment.
SilverChef helps New Zealand’s hospitality operators embrace the latest innovations— ensuring they can run efficient, sustainable, and profitable kitchens.
The Future of Commercial Kitchens Starts Today
As New Zealand’s hospitality landscape continues to evolve, businesses that adopt innovative equipment will be best positioned for long-term success. With solutions that enhance efficiency, consistency, and sustainability, modern kitchen technology is reshaping the way food service operates.
For hospitality businesses looking to upgrade without the financial strain, SilverChef provides the bridge to the future—helping operators invest in innovation and create commercial kitchens built for tomorrow.
Discover how SilverChef can help your business stay ahead. Visit silverchef.co.nz to learn more.
