Hospitality Business Magazine

Hospitality Business March issue is here

Welcome to our March 2021 issue

Resilience, frustration and optimism are the key themes of Hospitality Business this month as we negotiate our way yet again through Alert Level changes. Our features on building resilience into your operations through the use of smart technology and reassessing the advantages of pre-prepared food, provide timely food for thought.

We travel to Queenstown to talk to Mayor Jim Boult about his plea for Kiwis to see the alpine resort’s inhabitants as part of the ‘team of 5 million’ i.e. we are all in this together. And in the Coromandel one five star resort, Peppers Parehau, has enjoyed record occupancy rates, defying tourism trends. We also keep up to date with the Restaurant Association of New Zealand and Hospitality New Zealand’s lobbying on behalf of our industry at Government level.

Chef of The Month: Trent Watson

Our Executive Chef this month has rock star connections, but calls himself ‘the homeless chef’!

Need to cut food prep costs?

Take a fresh look at pre-prepared foods.

Top Reads
The Great NZ Toastie Challenge returns
Migrant Employment Laws – what you need to know
Meet the iconic Queen of Thai street food