Hospitality Business Magazine

Thousands return to Fine Food New Zealand 2023

New Zealand’s premier trade event for the hospitality, food, alcohol and foodservice industries, Fine Food New Zealand, closed on June 27 after thousands of visitors from throughout the country visited more than 290 professional exhibitors on display.

Held at the Auckland Showgrounds, the three day event included displays from the very latest commercial kitchen equipment suppliers; fresh produce suppliers, and IT software systems for restaurant bookings, to name just a few.

The packed agenda witnessed packed seminars, across topics such as training and education, equipment demonstrations and food competitions; the NZ Chefs Championships and Global Chefs’ Challenge plus the Restaurant Association of New Zealand’s ‘Hospo  Hui’.

The Hui’s keynote speaker Chip Klose, a leading expert in restaurant consulting, provided great insight into successful restaurant survival and renewal. Having worked with a diverse range of clients from ‘mom and pop’ shops to Michelin starred establishments, he has honed his skills in all aspects of restaurant management. Klose has a proven track record of revitalising underperforming establishments, earning a reputation as a trailblazer in the industry.

Clendon based Lime Affair NZ featured a flourishing array of lime fruit trees and pure lime juice.

“We were thrilled to have the biggest event ever for 2023, says Deb Haines, Fine Food NZ Event Manager. “With a combination of international and local exhibitors covering everything from paddock to plate, there was a huge variety for every delegate. This made the show an ideal opportunity to expand visitor’s knowledge, make valuable connections and discover new suppliers.”

Damon Kinley, Business Development Manager of online reservation provider NOW BOOK IT displayed the company’s event management portal and eGift Card solution options, along with its reservation capabilities.

The show ran a seminar series offering a range of thought provoking topics, including health and wellness tips for staff; how to get products into major supermarkets and how to attract and retain domestic and international staff for hospitality  businesses. Another seminar provided updated food labelling information required under the Food Act.

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