From our New Zealand base, Bakels Edible Oils helps businesses reach millions of customers around the world with their food creations.
THE INGREDIENT BEHIND NEW ZEALAND’S BEST KITCHENS.
Trusted by chefs and food producers since 1983, Bakels Edible Oils delivers the premium shortenings, oils and spreads that keep your kitchen moving.
For over forty years, Bakels Edible Oils has quietly powered the nation’s kitchens, from local cafés and bakeries to leading quick-service and industrial producers.
Our wide range of plant- and animalbased oils, shortenings and blends are refined and packaged right here in New Zealand to ensure consistent quality, flavour and performance.
Behind every crisp chip, flaky pastry and golden crumb is an ingredient you can count on, backed by local expertise, reliable supply, and a commitment to doing things the right way.
FROM MORNING BREW TO EVENING BUZZ
With summer approaching, the barista-bar concept is shifting quickly. The season brings longer days, outdoor energy and a more fluid rhythm of socialising. Venues are adapting, moving beyond the traditional coffeeonly daytime offer to become vibrant meeting places from morning through to evening. The coffee house and the social bar are beginning to merge.
Zero-alcohol drinks are a major driver of this shift. Consumers want choice, including options that feel premium without the alcohol. Menus
are expanding with crafted mocktails, alcohol-free spirits, botanical spritzes and mood-enhancing blends designed for sharing. The quality now rivals traditional cocktails, and this keeps venues relevant for groups with mixed preferences.
The food offering is evolving alongside the drinks. Sharing boards, flatbreads, cheeses and small plates encourage people to stay longer, bring friends and enjoy a relaxed, sociable atmosphere. It is less about quick consumption and more about connection.
Globally, cafés are extending their hours and redefining their role in the community. After work, people are looking for somewhere casual but engaging. Places where they can unwind, listen to live music, chat with colleagues or friends, or simply take a slower transition between work and home.
Operators are responding with acoustic sets, DJ corners, tasting nights and seasonal beverage launches that create
reasons to visit and reasons to stay. The transition into evening is reshaping space and ambience too. Lighting, playlists and outdoor seating create a different identity after sunset without losing the comfort and accessibility that cafés are known for. It is hospitality designed for people who want a sociable environment without the intensity of a nightclub or the formality of a bar.
The opportunity for operators is clear. Lean into summer seasonality. Build menus that balance coffee culture with elevated drink experiences. Extend hours. Activate terraces. Use music and events to establish an after-work ritual. Those who embrace the barista-bar model position themselves at the heart of the summer social scene, meeting changing expectations around how and where people connect.
MICHELIN GUIDE LANDS IN NEW ZEALAND
The MICHELIN Guide has officially arrived in New Zealand, marking its first-ever expansion into Oceania.
The inaugural MICHELIN Guide New Zealand edition will cover four vibrant culinary destinations: Auckland, Wellington, Christchurch, and Queenstown.
Set to be unveiled in the middle of 2026, the
restaurant selection is already under way, as MICHELIN Guide Inspectors are currently on the ground, dining anonymously to identify the very best restaurants that showcase the unique character of Auckland, Wellington, Christchurch, and Queenstown culinary scenes.
Read the full story online
HOSPITALITY JOBS SURGE
Recent data from Job seeker platform ZEIL said jobs have surged in the hospitality sector, signalling confidence across the sector.
Hospitality job opportunities have climbed 15 percent in the past year, signalling renewed confidence across the sector and the wider economy. The figures, from Kiwi-owned job seeker platform ZEIL, show hospitality is one of the fastest-growing industries
heading into summer.
Caitlin Langlands, Marketing Manager at ZEIL, said the lift in listings reflects a clear turning point.
“We’re starting to see genuine momentum return to hospitality. Employers are hiring again, new venues are opening, and there’s more movement in the job market. It’s a sign that the sector and the economy more broadly are finding their feet,” she said. Read the full story online
REVENYOU NAMED EXPERT PARTNER OF THE YEAR
Hospitality consultancy RevenYou has been named Expert Partner of the Year at the 2025 SiteMinder Partner Awards.
RevenYou has been recognised as Expert Partner of the Year (ANZ) at the 2025 SiteMinder Partner Awards, marking a significant milestone in the company’s 10th
year of operations. Since its establishment in 2015, the award-winning RevenYou has played a leading role in the delivery of revenue management for independent hotels and accommodation providers across Australia, New Zealand and the South Pacific.
Read the full story online
IKEA FOOD COURT TO INCLUDE KIWI FAVOURITES
Ahead of its long-awaited opening, IKEA New Zealand's opening will include its famous foodcourt featuring local favourites.
IKEA New Zealand has unveiled its in-store food menu ahead of the Sylvia Park opening on 4 December, and it’s kicking off with a showstopping pavlova created exclusively for New Zealand.
Launching in time for the summer festive season, the Lingonberry Pavlova (NZD 4.00) celebrates the Kiwi Christmas tradition and will be sold only in New Zealand, not Australia: this one’s ours. The Lingonberry Pavlova pairs crisp, cloudlight meringue with soft fresh cream and lingonberry jam,
honouring IKEA’s Swedish heritage while creating a distinctly Kiwi moment.
IKEA is serving up a menu that blends global favourites with a distinctly local twist. At the Swedish Restaurant, alongside the iconic pavlova, customers can enjoy a NZ Fish and Chips (NZD 14.00) made with sustainably sourced New Zealand hoki, served with peas, lemon and tartare sauce. Over at the Bistro, a hearty NZ Lamb Pie (NZD 6.50), filled with tender New Zealand lamb and vegetables, including kumara, is perfect for a quick bite on the go. These homegrown additions sit alongside Swedish staples and select imported products to create a menu that’s familiar, fun and locally relevant.
“We conducted 500 home visits across Aotearoa to understand what life at home is like for everyday New Zealanders. During these visits we asked people to name one local dish that represents New Zealand; Fish and Chips and the Pie topped the list, so we knew we had to include them on our menu,” said Daniel Souza, Food Manager, IKEA New Zealand. Read the full story online
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Saving Food & SAVING MONEY
Foodprint turned six earlier this year, and founder Michal Garvey said it has been her favourite so far.
This year, Foodprint onboarded a record number of eateries, resulting in the need to grow the team. It has diversified the food offering available on the app, including more food retailers selling fresh produce and ingredients to complement the ready-to-go offering that Foodprint is known for.
Garvey said it was also humbling to be included on the Sustainable Business Network’s Next List, in part thanks to its environmental impact, having recently passed 300tonnes CO₂-e prevented through food rescue.
She said that even with the best of planning and intentions, surplus food that could become waste is a common occurrence in the food industry.
“Every food business will have days that don’t go to plan, and at the end of the day, we’re human and mistakes can happen. The result is food waste and lost revenue for the business, not to mention the sunk cost of the food items themselves,” said Garvey.
“Unpredictability has skyrocketed in the last few years, driven largely by changes in consumer behaviour coupled with everyone tightening their purse strings due to the recession.”
Garvey added that it can be easy to accept food waste as a casualty of the trade, and has commonly heard phrases such as “oh, it’s just a couple of muffins and scones each day, or a few sandwiches a week.” She said the reality was that two scones each day can be
worth up to NZD 5000 a year, not to mention when more expensive items are added or days when there are more than two surplus items.
It’s not uncommon for eateries to be recouping in the tens of thousands of dollars annually with Foodprint. For some, this can be the equivalent of a part-time employee's wages. When previously this food (and revenue) was being thrown out, Garvey said it made sense to partner with Foodprint.
With close to 200,000 customers, Foodprint is also a proven way for eateries to meet new customers. Garvey said the delight of having new customers walk through businesses’ doors has been one of the most common pieces of feedback Foodprint receives, and customers also said they love finding new spots thanks to the app.
“Introducing new customers to your products at a lower cost is a great way to keep them coming back for more.”
Garvey said that, put simply, wasted food is bad for business and bad for the planet.
Food waste accounts for up to 10 percent of total greenhouse gas emissions and has a global cost of over USD one trillion. Reducing food waste has been identified by international climate think tank, Project Drawdown, as the number one action needed to fight the climate crisis.
She added that for food businesses, throwing food away was the same as putting cash in the bin, and no one would voluntarily do that.
“It’s heartbreaking for bakers and chefs to see their hard work tossed out at the end of the day.”
In 2026, Foodprint is in a prime position to rescue three to four times the amount it has in 2025, and has various partnerships lined up for the new year.
Foodprint is free to join and offers eateries access to a database of 200,000 customers.
“We are flexible to work with the needs of a range of food businesses, from cafes and bakeries, sushi shops, to greengrocers and wholesalers, to supermarkets. It’s a simple way for them to reduce food waste, access new customers and increase their profits.”
With everyone feeling the pinch, businesses included, having an extra weekly deposit in the bank account can be a real bump. Not to mention less in their bins and new friendly faces through the doors.
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Global Flavour with COMMUNITY FEEL
Located along Ponsonby Road’s popular restaurant district, Gigi is a mix of glamour, cosmopolitan flair, and fine cuisine.
Head Chef Vijaykumar Chawla oversees the overall kitchen operations, including team management, menu planning, costing and rostering. He has been in the hospitality industry for over 10 years now, having started his career in India before working in the United States as part of a cultural exchange program. During this time, he was honoured with the Hyatt Star award.
For the past seven years, Chawla has been living, studying and working in New Zealand, which he said has helped him to blend international flavours with local ingredients in his culinary creations.
Some of the signature menu items at Gigi include Crayfish Risotto, Tuna Tartare, Lamb Ribs, and Saltimbocca, a traditional Italian dish.
As New Zealand is world-renowned for its seafood, Chawla wanted to highlight premium and exotic seafood options on the menu. As for the Lamb Ribs, he credited his mother for inspiring the crowd favourite dish.
“As a kid, I loved watching her use bold spices and deep flavours with red meat, and I’ve carried that inspiration with me ever since,” he said.
“And no one can forget New Zealand’s famous lamb. That’s a must-have dish on any Kiwi menu.”
He also said Gigi Co-Owner Luke Dallow added a magic touch when it came to sourcing the best ingredients as he had a knack for finding it before anyone else.
Chawla has focused on balancing sophistication with comfort, and has taken pride in serving dishes that look
stunning but feel approachable and full of flavour. He said everything is made fresh, with close attention to detail, from the ingredients to the plating.
“Technique, flavour consistency, and passion are at the heart of everything we do. We make food with love.”
The menu at Gigi has been designed to reflect modern European cuisine, offering a variety of options that appeal to people from different cultures and backgrounds.
He said customers love bold, fresh and balanced flavours, particularly a combination of umami, spice and brightness.
He said citrus notes, fresh herbs and locally sourced seafood are always popular choices.
Chawla described the Ponsonby restaurant market as competitive, but in a positive way. He said it has pushed
the team at Gigi to keep improving and innovating. He said the Ponsonby dining scene was thriving, and customers appreciate quality and creativity.
Recently, Gigi launched its special summer dishes, and Chawla was excited to see how customers respond to them over the coming weeks.
His main goal is to continue to deliver consistency and creativity, and he wanted to build a space where guests feel at home but also inspired to try something new each time they visit.
“Cooking, for me, is all about passion and people. The team in the kitchen, our suppliers, and of course, our guests. When all of that comes together, it creates a truly memorable dining experience, and that’s what we strive for every day.”
Emphasis on COFFEE CULTURE
Niche customer demands have become the focus for the Oceanic coffee sector, according to baristas who have shone a light on the importance of customer loyalty and service.
According to new research, consumer demand in the Oceania region has experienced steady growth due to rising interest in premium and speciality varieties. Specifically in New Zealand and Australia, the urbanisation of café culture and the demand for ethically sourced beans have been key influences on driving market trends.
For Wellington-based Barista Mike Nguyen, signature coffee creations on the menu should be diverse and cater to different taste preferences.
“Our coffee menu includes crowd favourites such as Flat Whites, Lattes, and Cappuccinos, along with trendy choices like Matcha Lattes, Turmeric Lattes, and Iced Lattes, especially popular in the warmer months. With about 220kg of coffee beans used each month, we ensure a rich and consistent coffee experience for our customers,” said Nguyen.
He predicted that the local sector would start to emphasise the importance of premium service and speciality coffee creations.
“The focus on professional skills such as latte art, roasting techniques, flavour profiles, and exceptional service
will continue to distinguish high-end establishments, while larger chains prioritise high-volume, lower-margin automated coffees. This trend is likely to create a growing divide between these two extremes.”
The market is expected to reach NZD 2.2 billion in the 25/26 financial year, with a CAGR of approximately 4.7 percent from 2023 to 2028. Market growth has also stemmed from the large influx of independently owned and operated outlets and the swing to e-commerce platforms. There is projected growth for organic and sustainable blends, and innovative roasting techniques continue to catch the attention of consumers.
RTD coffee, specialty roasters and single-origin supply chains have become important sectors for the coffee market, as well as the popularity for Australia’s mature café scene and New Zealand’s increasing artisanal coffee movement.
For Nguyen, the challenges various businesses face, especially in the Wellington area, have been noticeable.
“However, we’ve been fortunate to stay busy, and recently, it’s been encouraging to see more people back in the CBD. Looking ahead, I hope this positive trend
continues and that the local sector thrives. It would be fantastic to see the city fully bounce back, with more vibrancy, creativity, and energy, making it the lively and fun place we all know and love.”
Start-ups leveraging direct farm-tocup models and sustainable packaging have also gained important traction from customers. Additionally, partnerships with local farmers, technological advancements in brewing equipment, and smart retail models (such as appbased ordering and loyalty programs) have appealed to venture capitalists.
The competitive landscape of a market has explained the strategies incorporated by key players of the Oceania Coffee Market. Key developments and shifts in management in recent years by players have been explained through company profiling. However, ensuring customers are taken care of has been highlighted as a major priority for many operators.
“We’re constantly receiving compliments on our top-notch service, beautiful coffee, and delicious menu. It’s this positive feedback that makes us all proud and motivated to continue offering the best to our customers every day.”
Roasted in Tāmaki Makaurau, proudly poured at over 100 cafes and restaurants across Aotearoa.
Simple DONE WELL
Although 2025 has had its economic restrictions for some, many cafe owners have still appreciated their loyal customer base. This has prompted them to return the favour.
Amy Joyce, Owner of Little Long Cafe, said supporting local producers was important to her cafe’s operations. She said it will ensure that customers get the best quality in every cup, every time, and has partnered with local roasters and dairy producers to get the authentic taste of the Tauranga region that her customers love.
Joyce predicted that coffee trends will shift towards a simpler approach, with more customers opting to order classic options off the menu.
“Beautifully crafted classics like flat whites and espressos made with precision and care. At the same time, there’s a growing interest in filter and batch brew, which allows the unique
characteristics of the beans to really shine,” said Joyce.
She added that Little Long Cafe’s approach is simple, honest and flavourdriven, and at its heart the cafe is all about quality, community and connection.
Barista extraordinaire, Andrew Feldon, said there has definitely been a big uptake in recent years to more alternative milks, especially now that there are far more options than when he first started 20 years ago.
He said the price of dairy is also feeding some debate, in his opinion, as it has gone up considerably over the last few years.
“From where I sit, the future for plantbased looks bright. For our business (we have three sites serving takeaway coffee), the growth in alternative plant-based options has grown. While the popularity in different milks has fluctuated from soy, almond and coconut, our most popular is oat milk by far,” said Feldon.
Part of adapting to change has been to make coffee a beverage for all seasons. Feldon said that a prime example of this has been the rise of cold brew.
One of the benefits that Feldon sees with cold brew coffee is that, if made well, it can be a well-balanced drink that often highlights different flavours and characteristics of the various coffees used, and exposes customers to a
different coffee experience.
“Baristas being curious about what they know, and how they serve it, can make a huge difference to what they serve, without it even needing to be complicated. Simple done well stands out more to me than some expensive and overcomplicated offering,” he added.
One of the biggest challenges in determining customer ordering behaviours has been the price at the counter. Feldon said that although sometimes it does, he has seen coffee suppliers become more transparent with increases.
“Yes, this may have meant a few people may not be buying coffee as much. I also feel this is an indication of the economy as well. I do believe it will improve.”
Feldon added that so many factors are feeding into it in the current market at a time when consumers are feeling the pinch, which has made it challenging. He felt that customers value businesses when they are being honest and transparent about how the market is and how it is affecting everyone.
“They want to support their local, and understand when it’s delivered well. Do I believe it’s become expensive? Yes and no. It’s jumped up quickly, sure. Supply and demand, while also supporting the countries providing us with amazing coffees to work with. I think it has, for a long time, been seen as a cheap commodity.”
From Retro TO MODERN
Milkshakes are the taste of summer, a nostalgic throwback and a refreshing option that customers love.
While some have stuck to simple flavours and syrups, others have tried their hand at something more experimental.
For Ron Lal of Black Antler Eatery, the most popular flavours have been Ferrero and Biscoff. He said Kiwi customers eventually caught on to the global trend of Biscoff flavours but were initially hesitant as it was still relatively new in the local market.
Wellington eatery Sweet Mother’s Kitchen has won customers with its Snickers milkshake. With rich chocolate, peanuts, caramel sauce and a nougat centre, customers can satisfy their sweet tooth and curb their hunger. This has also tapped into the growing demand for luxury flavours, like salted caramel or hazelnut praline.
Cookie flavour trends have also found a prized place among customer preferences.
Hamilton cafe Copper and Cream said Oreo was one of its most popular flavours, along with chocolate and coffee.
Coffee-infused flavours have offered customers a more sophisticated flavour, like mocha or cappuccino, and a broader outreach for businesses. Cafes have also begun using in-house roasted coffee, cold brews, and other premium coffee flavours to offer a daily caffeine fix.
Christchurch eatery Diner 66 said that customers still wanted chocolate, and it was by far the most popular milkshake flavour on the menu.
“It appears many people like the traditional, simple options. Cookies and Cream is next in line, with about half as many ordered as chocolate. From our Specialties menu, the more popular options are Maltesers, Cookie Dough, Snickers, Nutella, and Choc Brownie.”
Diner 66 has also added a personal touch to its menu, offering shakes that best fit its Americana, 1950s-inspired theme.
“For example, we have the Elvis Shake, which is Peanut Butter and Banana, and was one of Elvis’s favourites. Customers can also add Bacon to that one, too, which was an Elvis invention. We also have BBM, which is Bourbon Bacon and Maple.”
Diner 66 owner, Shelly Sefton, said it was amazing how bacon can be used in a shake, and that customers have embraced the idea.
Customers have shifted their taste buds to natural flavours, all of which have been popular milkshake choices. From fruit purees to distinct spices to give an extra bite of flavour, much of the market has now been
dedicated to supplying natural flavours that customers love.
“We try different flavour combinations regularly, and recently added ‘Tropical’, which is Mango, Passionfruit and Pineapple. We also tried a French Toast flavour, which is very interesting. International trends are hard to follow, but we do pick up on the odd thing,” Sefton added.
As the retro-diner trend has continued, milkshakes and thickshakes have mainly been part of its success. This has highlighted traditional flavours, such as chocolate, strawberry or vanilla, served with a signature swirl of whipped cream and glace cherry.
Fiona McLeod of Auckland’s Broadway Diner said it has found success with oldfashioned milkshake flavours, made with full cream milk and New Zealand vanilla ice cream. She said the most popular flavour was chocolate, which has accounted for about 40 percent of sales. Other popular flavours have included vanilla, caramel, and creaming soda.
One of the most popular global trends for businesses has been overloaded milkshakes, commonly known as ‘freak shakes’. Adorned with latherings of syrups, ice cream, and toppings, freak shakes offer customers a unique dining experience with a personalised touch.
Made mainly with items already stocked, freak shakes are a profitable menu item to consider, as guests are willing to pay for the experience and the product. From towered stacks of doughnuts and sprinkles to caramelised popcorn and candy floss, there is no limit to how creative baristas can be when crafting this signature drink.
Looking ahead, Copper and Cream have adopted the growing trend of Irish Cream and Mango milkshakes, two flavours that it said were on the rise. There has also been significant demand for frappes with wide flavour versatility.
To appeal to an older customer base, Sweet Mother’s Kitchen has also discovered the success of Boozy Shakes, which it said has stolen the show. Its signature blend, Foxxy Love, mixes Kahlua, espresso, and chocolate. This has tapped into the growing international trend of alcoholic shakes inspired by flavours like orange liqueur, pineapple rum, and bourbon.
Shakes have consistently adapted to trends and customer demand, and ahead of the warmer months, will continue to be one of the most ordered items on the menu.
Chilled Drinks & FASTER SERVICE
For all types of establishments, a fridge stocked with a selection of beverages tailored to a range of taste profiles has become an essential asset for hospitality businesses. Evolving customer expectations have been a major driver for new flavours and styles, as well as operational efficiency and the growing importance of premium drink experiences.
It is no secret that the right refrigeration solution does far more than keep drinks cold. It directly influences sales, workflow, and the quality of the customer experience.
A curated beverage fridge allows operators to showcase different styles of drinks, from craft soft drinks to low-sugar alternatives, specialised non-alcoholic beers, wines, and spirits or functional beverages. As consumers become more inclined to follow trends, they increasingly expect variety and depth of flavour across all product categories.
Refrigerated beverages also enable bartenders to elevate drink presentation and consistency through chilled ingredients ready at hand.
In a busy hospitality environment, a wellstocked beverage fridge allows operators to highlight flavour-forward products such as kombucha, iced teas, pressed juices, and ready-to-drink coffees. These are increasingly sought after by customers looking for on-the-go service. Positioning these products in a bright, accessible fridge encourages impulse purchases and enhances customer choice beyond the traditional hot drink menu. For venues with strong grab-and-go trade, visibility of trending flavours, like yuzu sodas, ginger tonics, blood orange spritzes, and matcha lattes, can lift foot traffic and drive incremental sales throughout the day.
For front-of-house teams, a well-designed beverage fridge supports speed of service and consistency. With drinks displayed at eye level and kept within arm’s reach of staff, service becomes faster, smoother, and more efficient during peak periods. This reduces wait times, lifts throughput, and ensures beverages are always served at the ideal temperature. In a sector where seconds matter, optimised drink access can translate into measurable gains in customer satisfaction and repeat business.
Refrigerated beverages also offer excellent flexibility for businesses. Modular sizes, under-counter units, upright displays, and back-bar configurations allow operators to choose the best fit for their service model and floor plan. This adaptability is particularly valuable for venues with limited space or those expanding their beverage offering.
As consumer preferences shift towards new alternatives, such as low- and noalcohol beverages, functional drinks, and healthy ready-to-drink options, having the right refrigeration infrastructure allows businesses to broaden their range without compromising efficiency.
Beverage fridges are a strategic investment that supports revenue growth, operational excellence, and elevated customer experiences, making them indispensable in today’s fast-paced hospitality sector.
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EVEN MODEST-SIZED PRODUCERS ARE SEEKING A PLACE IN GLOBAL MARKETS, REFLECTING BOTH THE QUALITY OF NEW ZEALAND BEER AND THE AMBITION OF ITS MAKERS.
Innovation ON TAP
The New Zealand brewing sector remains one of the country’s most vibrant and economically significant parts of the beverage industry.
According to the latest Brewing in New Zealand report produced by the Brewers Association and Brewers Guild, beer contributes an estimated NZD 3.58 billion to GDP, representing almost one percent of the entire economy. More than 35,000 jobs are supported across brewing, supply, distribution, retail, and hospitality, a value chain that stretches from hop fields and maltsters to taprooms and supermarket shelves.
Dylan Firth, Executive Director of the Brewers’ Association of New Zealand, said New Zealand has seen a gradual decline in per capita beer consumption over recent decades, but new data has indicated volumes show a slight bounce back from the all-time low of last year.
He said the overall declining trend has been driven by changing demographics, more mindful consumption, and competition from other alcohol categories. However, the overall market remains substantial, and within it we see growth in premium, craft, low- and no-alcohol segments and low carb, evidence of consumers trading “less” for “better” and seeking beverages that fit with balanced lifestyles.
Firth said innovation was the lifeblood of the sector.
“From packaging advances, such as lighter cans and bottles, higher recycled content, and multipack formats, to new brewing techniques that retain flavour while reducing alcohol, Kiwi brewers are quick to adapt. The industry also punches above its weight in sustainability initiatives, from energy-
efficient brewing to circular packaging schemes.”
Exports were another bright spot that Firth highlighted. He said that while Australia remained New Zealand’s largest market, accounting for 70 percent of beer exports, many brewers, large and small, have continued to find offshore opportunities.
“Even modest-sized producers are seeking a place in global markets, reflecting both the quality of New Zealand beer and the ambition of its makers.”
He added that breweries have also become valuable tourism assets. Around 80 percent of breweries offer taprooms, providing unique experiences for both locals and visitors.
“One of the great attributes of the beer sector is its regionality. Unlike wine, beer has the ability to embed itself in almost any community in New Zealand. With around 200 breweries across the country, breweries make a great stop for any domestic or international traveller while making their way around,” he said.
“Many partner with food producers, tourism operators, and events, creating wider economic benefits in their regions. Community contribution is part of the DNA of New Zealand brewing, with 85 percent of brewers reporting direct support for local causes, from sponsorships to charitable donations.”
While there is much to celebrate, significant challenges remain. Chief among these is the excise tax burden. Firth said beer was one of the most heavily taxed consumer goods in New
Zealand, with excise and GST making up a substantial portion of the retail price. In hospitality, this impact is even sharper, for a standard keg, taxes (excise and GST) can account for over 40 percent of the purchase cost for venues.
The Brewers Association has been advocating for a differentiated keg excise rate to support the struggling hospitality sector. On-premise beer sales have dropped from around 40 percent of total beer volume two decades ago to roughly 15 percent today, reflecting the combined effects of changing consumption habits, regulatory costs, and economic pressures. A fairer keg tax would help level the playing field, encourage more venue-based consumption, and support the social and tourism role of pubs, bars, and restaurants.
Firth said the outlook for New Zealand beer is one of cautious optimism. An improving economic environment, a strong summer tourism season, and continued product innovation offer opportunities for growth.
“Our industry’s resilience lies in its adaptability, to consumer trends, economic cycles, and evolving expectations around sustainability and responsibility,” he added.
“By working with the government on pragmatic policy settings, including excise reform, and by continuing to innovate, New Zealand brewers can ensure that beer retains its place as the nation’s favourite social drink, enjoyed responsibly in homes, venues, and communities across the country.”
Dylan Firth Executive Director, Brewers' Association of New Zealand
A Changing LANDSCAPE
A quiet revolution is reshaping the beer, wine and spirits industry as consumers increasingly embrace moderation and mindfulness. Rather than drinking more, people are choosing to drink better, opting for quality over quantity as part of a more balanced lifestyle.
This shift reflects a broader cultural movement toward “mindful drinking”, marking a profound change in how beer, wine and spirits are perceived, enjoyed, and integrated into daily life.
Virginia Nicholls, Executive Director of the New Zealand Alcohol Beverages Association, said there have been noticeable trends that have strongly influenced the current market landscape.
“We are also seeing more Kiwis “zebra striping” which is a recent trend to socialise while having a beer, wine or spirit and alternating between alcohol and a no or low-alcohol drink,” she said.
NielsenIQ (US) attributed the rise in non-alcoholic sales to the mindful drinking trend. It stated that in order to be a mindful drinker, consumers must be aware of how much alcohol they are consuming and when they may be consuming too much.
The growth in New Zealand of no and low-alcohol drinks is being driven by the trend to moderation and in recent years by NZ breweries, distilleries and winemakers who have invested in innovation to enhance their no/low beer, wine and spirits offerings, with greater choice and better flavour.
Across the New Zealand adult population, the rise of low and no alcohol drinks has continued.
Virginia Nicholls Executive Director, NZ Alcohol Beverages Council (NZABC)
WE ARE ALSO SEEING MORE KIWIS “ZEBRA STRIPING” WHICH IS A RECENT TREND TO SOCIALISE WHILE HAVING A BEER, WINE OR SPIRIT AND ALTERNATING BETWEEN ALCOHOL AND A NO OR LOW-ALCOHOL DRINK.
Independent Curia market research in 2024 of 1000 Kiwis found that 55 percent of respondents said they drank low-alcohol beverages in the past year (up from 40 percent in 2020). The most common reasons are that they were driving, tracking their beverage consumption, for health and wellbeing reasons and for a lowercalorie drink.
“We should also not underestimate the importance of socialising responsibly with friends and family and the positive effects this has on our
health,” said Nicholls.
According to Stats NZ (December 2024), the local 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 by more than 30 percent since 1986.
Breaking this down, wine fell in the past year by 4.1 percent to 95 million litres, spirits 5.5 percent to 92 million
litres, and beer rose 5.4 percent to 296 million litres. The largest decrease in hazardous drinking over the past five years was among young New Zealanders aged 18-24, which was a decline of 13.2 percentage points from 35.8 percent to 22.6 percent.
The volume of beer, wine and spirits standard drinks per person aged 18 years and over, fell 4.9 percent to 1.8 standard drinks per person per day.
This indicates that most consumers are drinking within the Health NZs low-risk drinking advice.
Raising The Bar IN BEVERAGE SERVICE
In hospitality, every drink tells a story, from the first pour to the final sip. Behind that story is a network of systems that make it all happen: the chillers that keep beer crisp, the ice that keeps cocktails bright, and the service that keeps everything running smoothly.
New Zealand Beverage Systems makes sure every story starts with precision, reliability and quality customers can taste.
As the exclusive New Zealand distributor for Hoshizaki, the world leader in commercial ice machines, NZ Beverage Systems has brought global innovation together with local expertise. From boutique bars and high-end hotels to large-scale venues, NZ Beverage System are here to ensure every beverage service performs flawlessly, even on the busiest nights of the year.
A Partnership Built on Quality
For decades, Hoshizaki has set the international standard in ice technology, engineered for performance, durability, and hygiene. Hoshizaki ice machines are trusted by the world’s most demanding hospitality operators, and now, through NZ Beverage Systems, New Zealand venues have direct access to that same world-class reliability.
Whether establishments need crystalclear cubes for cocktails, soft-flake ice for seafood displays, or high-volume production for service peaks, Hoshizaki delivers it all. As the official distributor, NZ Beverage Systems supplies genuine machines, parts, and technical expertise, backed by full nationwide servicing and support.
Complete Beverage Solutions.
wwAll
Under One Roof
NZ Beverage Systems isn’t just about ice, it’s about designing and delivering end-to-end beverage systems for every type of venue.
The NZ Beverage Systems range includes Beer Font and Chillers, perfectly poured draught beer, served at the right temperature every time; Postmix Systems: Consistent, high-quality soft drinks with efficient delivery and minimal waste; Cellar Equipment and
IN VENUES, EVERYTHING IS ABOUT TIMING, AND NZ BEVERAGE SYSTEMS DELIVERS EQUIPMENT THAT PERFORMS SEAMLESSLY WITH BOTH PRACTICAL, HANDSON EXPERIENCE AND TECHNICAL PRECISION.
Tuned, long-lasting components that keep beverages running smoothly; and Hoshizaki Ice Machines, industryleading solutions for bars, restaurants, and hotels.
By partnering with NZ Beverage Systems, bars can remove the complexity of dealing with multiple suppliers. From product selection and installation to ongoing maintenance, NZ Beverages handles it all, freeing operators to focus on creating great experiences for their guests.
Experts Who Understand Hospitality
The NZ Beverage Systems team has spent years working alongside hospitality professionals. The team understands the demands of service, the challenges behind the bar, and where efficiency really counts. In venues, everything is about timing, and NZ Beverage Systems delivers equipment that performs seamlessly with both practical, hands-on experience and technical precision.
When partnering with NZ Beverage Systems, bars and eateries gain more than equipment: they gain a dedicated team that knows the business as well
as operators know their business. NZ Beverage Systems provides nationwide installation, training, and after-sales servicing for complete peace of mind.
Why Choose NZ Beverage Systems?
Hoshizaki Exclusivity: Access the world’s best ice machines, locally supplied and supported.
Industry Expertise: NZ Beverage Systems speaks the industry language and understands the operational pressures.
End-to-End Systems: From bar setup to cellar management, NZ Beverage Systems provides tailored solutions. Nationwide Support: Local technicians. Genuine parts. Responsive service.
With NZ Beverage Systems, every bar, restaurant, or venue is fully equipped and trained. Together with Hoshizaki, NZ Beverage Systems set a higher standard in beverage service, one perfectly chilled drink at a time.
Discover how NZ Beverage Systems can transform your beverage delivery. Visit www.nzbeveragesystems.co.nz or contact sales@nzbevsys.co.nz to connect with our team.
Mixing Up
THE MENU
Mixologists have continued to experiment with new flavours and styles on the menu, but with solid demand for traditional cocktails, customers have looked for quality over quantity.
Liam Cabourn, Mixologist at Future Hospitality Group, said that there has been a greater focus on simplicity and quality for the cocktail scene in recent times.
He said customers are looking for quality of quantity, but with fewer ingredients, and that the no-and-low alcohol trend has taken an active role in menu creation now.
“We are seeing more of our guests want a higher quality drink and are happy to pay a premium, as they are only having one or two drinks. We have also seen some savoury notes added to the scene, and have seen bartenders reach for more unusual ingredients like miso, mushrooms and seaweed to bring some umami bombs to their menus.”
While there are signs that the mixology scene has continued to bounce back from the Covid era, Cabourn said it was important that mixologists and bartenders maintain their passion and dedication to the craft.
“We are a resilient industry and are fighting through to ensure our guests are getting the greatest experience we can offer when they choose to come spend their hard-earned dollars with us.”
Cabourn said that everyone always has ‘their’ favourite spirit that they stick with, but as people become more curious and educated about cocktails, customers are more inclined to venture out of their comfort zone.
“I think we are going to continue to see a rise in agave spirit drinkers as well as some focus on whisky over the next few years. All these amazing gin distilleries have been making whisky in the background and waiting for it to mature. We are already seeing some good New Zealand-made whisky start to hit the scene.”
Mixology expert Mohit Sharma said as summer approaches, bartenders are increasingly favouring small local craft distilled spirits.
“Customers are showing greater interest in the stories behind these distilleries, such as their journeys, motivations, and products. This trend will likely become a focal point in conversations between bartenders and customers,” said Sharma.
He added that there is a growing awareness of sustainability among consumers and bartenders alike, with many preferring establishments that prioritise sustainable practices.
“Innovations and technology in bartending and mixology techniques have surged in recent years, and I foresee that continuing.”
While he didn’t foresee classic cocktails losing their appeal with customers, Sharma said there was still a lot of room for new trends on the menu.
“I have observed a shift towards lighter or clearer cocktails, as consumers are appreciating complex flavours over heavily garnished, colourful, or dolled-up drinks.”
Keeping IT LIGHT
With summer on the way, mixologists are ready to showcase their skills during the peak season. While guests can expect experimentation on the menu, some bartenders have chosen to stick to the classics.
Dave Lincoln and Luke Jones from Norma Tapps said that innovation has always been at the core of their business, albeit with a twist. The use of kegged cocktails has allowed Norma Tapps to stand out, whilst being an efficient way to operate a busy bar.
“We offer a wide range of kegged cocktails, from classic favourites to creative blends that highlight the versatility of our spirits. Our top sellers include the Spicy Margarita, Espresso Martini, and Rosebud. By focusing on these crowd-pleasers, we give bars and bartenders the freedom to channel their creativity into crafting their own unique cocktails.”
While this innovation has been the key for Norma Tapps, Lincoln and Jones said that more bars will soon start offering staple cocktails on tap, such as margaritas, espresso martinis and spritzes.
“This move will help them streamline service while allowing bartenders to
focus on creating unique signature cocktails for special occasions. Readyto-serve formats are set to be the next big trend, attracting consumers who want convenience without compromising on quality.”
Rachel Berry from the Barista Academy said all spirits were versatile, but if she had to pick one, it had to be vodka.
“It’s because of its neutral flavour profile that it blends with other ingredients. Vodka pairs well with anything you can imagine. But the most simplest would be vodka soda with a squeeze of lime or orange,” said Berry.
Since the Covid-19 pandemic, the local mixology sector has done its best to rebuild business and customer bases, unassisted by the cost-of-living crisis and crippling inflation.
Berry said that developing new techniques, experimenting and exploring unique native flavours with different ingredients would be a standout trend heading into 2025.
Throughout the industry, fierce competition among small businesses to attract cocktail enthusiasts has resulted in a price war for beverages. This has been beneficial for customers, as it has meant a greater variety of cocktails at more affordable prices. He said that it was truly a ‘win-win’ situation for customers looking for diverse options and flavours.
Fabritzio Candiani, otherwise known as the Cocktail Guy, said the mixology community has been stronger than ever.
“I’m seeing a lot of competitions happen as well as new faces. Bring on the new generation of mixologists,” he noted.
Claire Wilkinson, Manager of The Springs Tavern in Onehunga, said that guests don’t always want something that's overly alcohol-heavy, especially when dining together or in a more social environment.
“We have seen a lot of groups choosing small plates to share. Spritzes and lighter cocktails are also high in demand.”
SUMMER
NOSTALGIA, BOTTLED
Inspired by New Zealand’s beloved Pineapple Bits, this double goldwinning gin has taken home five Best in Category awards for its bright, juicy pineapple and rich cocoa notes balanced with classic juniper. Crafted in small batches at our East Tāmaki distillery, it’s a taste of Kiwi summer, bold, refreshing, and unmistakably fun. Perfect over ice, with tonic, or mixed into a sunny spritz, Pineapple Bits Gin brings a tropical twist to every occasion. From backyard barbecues to golden sunsets with friends, this is a spirit made for long days and warm nights.
A FLAWLESS LYCHEE & YUZU SOUR
Created for a flawless shake-and-pour serve, the Lychee & Yuzu Sour is made using high-quality local ingredients and BATCHED’s signature balance of flavour, consistency, and convenience. Simply shake hard with ice, strain, and enjoy a silky, refreshing cocktail worthy of any top-tier bar.
ELEVATE & SOPHISTICATE YOUR NON-ALCOHOLIC CHOICES
Anthea leads the non-alcoholic options category into the era of satisfying drinking experience. Six packs of 250ml offer satisfying cocktail ideas with best value to shoppers per can.
Anthea Blush and Blanc celebrate special moments with botanical bubbly alternatives, offering significantly less calories than de-alcoholised wine options. Each line was awarded Gold in the 2024 Inspire+ Artisan Awards. For information on supplying your supermarket, contact your Centurian representative or alternately visit www.anthea-non-alcoholic.com
SIP THE SEASON
Celebrate the season with this limitededition boozy eggnog, crafted from silky New Zealand cream and fine brandy. Spiced with cinnamon, nutmeg, and vanilla, it captures the true taste of Christmas in a glass, creamy, smooth, and irresistibly festive. Lighter and more refreshing than traditional eggnog, with notes of spiced cookie dough, cinnamon rolls, and hot buttered brandy.
Enjoy your way: Sip chilled over ice, warm gently for cosy comfort, mix into cocktails with whiskey or rum, or drizzle over ice cream, puddings, or cakes for a luxurious twist.
Exclusively available to Liquorland for retail. On-premise bars and restaurants can order directly from Remarkable Cream.
Juno Partners with ALCHEMY & TONIC
Alchemy & Tonic was the major sponsor at the recent Gindulgence in Tauranga, and so the team at Juno had a great time playing with some fun spirit and mixer matches.
The “Nightshade” is comprised of Juno's Vesta Coffee Vodka and Chambord. The addition of the Alchemy & Tonic Hibiscus Pink Lemonade lifts this combination from a late night dessert cocktail into the light of day. The colour is soft pink and the flavour, like sinking your teeth into the loveliest chocolate and berry cake. Garnish with a dehydrated boysenberry which will soak up all those delicious flavours to become the perfect postcocktail treat.
For an extra bit of kick, the "Jalapeno Swing" mixes notes of tropical with spice. Juno's Extra Fine Vodka is seductively smooth, and the Alchemy & Tonic Pineapple and Jalapeno soda brings a fresh brightness and hint of heat. We have been loving the addition of Parched Garnishes dried pineapple and some extra slices of chili for the visual and tastebud drama. If you have some fresh pineapple sage to hand, this completes the fiesta to perfection.
Juno's Maia Gin with it's herbaceous lemon note pairs perfectly with Alchemy & Tonic's Rhubarb and Mandarin Smash Tonic to form the “Maia Gin Smash”. The flavour combination is like the perfect summer garden - fresh and inviting, with the juiciness of the mandarin balancing the brighter herbal notes. Garnish with a slice of mandarin, a bright pop of colour and a delicious post-cocktail nibble.
Silver Success FOR TEAM NEW ZEALAND
Having ventured to Shanghai for the prestigious FHC China International Culinary Arts Competition, Team New Zealand was immensely proud to win silver.
The team was Daniel Na, the Executive Sous Chef of SkyCity Precinct, Chef Noufal, a talented Pastry Chef at SkyCity Auckland, and led by Touvai Poloniati, Executive Chef at Ovation Hospitality with an extensive competitive career throughout the early 2000s, the FHC China International Culinary Arts Competition has long been a platform for chefs to showcase their ability and skills on an international stage.
Having only formed two months out from the competition, this result is a remarkable achievement and a testament to the culinary talent nurtured in New Zealand.
Ikinofo said it was certainly a push in order to be prepared, but having worked together before in the past, it made the
process easier. He added that there was significant focus dedicated to training in order to put forward a well-prepared performance.
There were various regulations that the team had to adhere to during the competition. The starter had to feature ocean trout as the star ingredient; the main course had to highlight the lamb rack as the hero; and the dessert had to incorporate a frozen, hot, and chilled element on the plate.
The team’s starter focused on showcasing the trout while emphasising sustainability and the thoughtful use of the whole fish. The main course took a more classic and traditional approach to the lamb rack, while also incorporating innovative, new-school ideas and techniques to elevate the dish. For
dessert, the team aimed for a fresh and vibrant experience, introducing unique touches to surprise the palate and leave a memorable impression.
Each dish was carefully conceived by the respective chef, but maintained unity and harmony across all three courses.
Ikinofo said this opportunity, and the eventual result, was a proud moment.
“Since Covid, New Zealand’s culinary scene has undergone a noticeable shift and, unfortunately, the profession is no longer seen by many as a career of choice,” he said.
Ikinofo added that these events are significant for all chefs, but especially younger generations, as they provide opportunities to explore the world and compete alongside other like-minded individuals.
“Local and international competitions like these play a vital role in reigniting passion for the craft. They help the industry reconnect with the next generation of culinary talent, laying a strong foundation for the future and inspiring chefs to broaden their horizons globally.”
This wasn’t the team’s first rodeo on the international competition stage either. Previously, Chef Poloniati represented New Zealand internationally in Hong Kong and Macau, where he achieved gold medals. Chef Noufal has also earned silver and bronze medals at the New Zealand Pastry Chef of the Year competition.
“This experience pushes young chefs beyond their comfort zones, testing creativity, skill, and teamwork under pressure. It builds resilience, sharpens technique, and reinforces discipline, all while showing them the impact of their ideas on a plate.”
NESTLÉ DOCELLO Panna Cotta
Crème Brûlée Desserts when
Mousse Mixes
A New Era FOR NEW ZEALAND DINING
There’s no denying the buzz that has swept through New Zealand kitchens since the announcement that the MICHELIN Guide is officially coming here.
Chefs and restaurateurs have been talking non-stop, analysing inspector behaviour, speculating on what might be recognised, and hoping their hard work might finally be acknowledged on the global stage.
For many, it feels like validation. Our chefs have long been operating at an international level. The creativity, the craft, the produce, the cultural influences have been world-class for years. Now the world is paying attention.
But once the initial excitement settles the weight of expectation can set in. Alongside the pride comes the pressure. The question “Could we be recognised?” quickly becomes “What do we need to do to live up to this?” And that can be overwhelming, especially in an industry already stretched thin.
What chefs and operators need now is not more pressure, but more support. And that’s where the Restaurant Association will be stepping up. We’ll be rolling out a framework to help chefs and restaurant owners navigate this new era with clarity and confidence, without burning themselves out in the process.
We’re rolling out training and capability building through workshops and sessions with both local and international experts to share global standards and refine craft all while retaining the unique New Zealand identity that makes our food special. Peer to peer learning will also feature strongly, because some of the most powerful insights come from fellow operators. Bringing industry people together to exchange experiences, ideas and practical lessons is essential, and we’ll create more of those connections. Wellbeing and mental health support will remain a priority. The pursuit of excellence is demanding, but it should never come at the cost of people. A strong kitchen is built on strong individuals, and we’ll continue to make wellbeing resources both accessible and visible. Supporting the wellbeing
of our workforce remains a priority. The Restaurant Association already offers mental health resources and guidance for operators, and we're currently developing additional support to strengthen what’s available to the industry. If we want to build a future where New Zealand hospitality thrives, it starts with looking after the people who keep the kitchens running.
It’s also important to remember that MICHELIN’s presence lifts the whole sector. In every country where the Guide exists, the halo effect flows outward. Regional restaurants feel the uplift as food tourism increases. Producers gain exposure. Service standards lift. Career pathways strengthen. More young people see hospitality as a profession worth investing in. And over time, the Guide often evolves beyond the initial cities, expanding coverage as the destination grows. Many regional operators already produce exceptional food, and they could absolutely become part of that journey.
For the chefs who aspire to cook at the very highest level, the drive for excellence can be relentless. Striving for recognition can easily slide into perfectionism, self-critique and immense pressure. That’s why the most important message right now is this: you don’t need to become something different; you need to become the best version of what you already are. That’s what
MICHELIN rewards. Not imitation. Not trends. Not flashiness but authenticity, consistency and craft. And those qualities are already here in abundance.
MICHELIN’s arrival isn’t a judgement, it’s an opportunity. An opportunity for chefs to push themselves and for businesses to level up. For teams to upskill. For the industry to attract talent and investment. And for New Zealand to show the world what makes our food culture so extraordinary.
The Restaurant Association will be here for the journey, supporting, advocating, guiding, and celebrating. And we’re making resources available to help our members make the most of this moment. You can explore these and sign up for updates via our MICHELIN hub at https://www.restaurantnz.co.nz/ michelin-guide/, where you’ll also find the Tourism NZ toolkit designed to help restaurants share this news across their social channels.
Because while recognition may go to a select few, the impact belongs to everyone.
Marisa Bidois CEO, Restaurant Association of New Zealand
