New fee caps for card transactions signal positive shift

The Restaurant Association has welcomed the Commerce Commission’s draft decision to cap interchange fees for both in-person and online card transactions, stating the decision is a positive step for the hospitality industry, where businesses have long been burdened by high transaction fees. 

Under the proposed changes, in-person transaction fees will be capped at 0.2% for domestic cards and 0.6% for foreign cards, while online transactions will see caps of 0.4% for domestic cards and 1.15% for foreign cards. 

“This is welcome news for hospitality operators who have been absorbing these fees to remain competitive or passing them on to customers as surcharges,” says Marisa Bidois, CEO of the Restaurant Association. “Reducing these costs will provide much-needed relief to businesses and help bring down the overall cost of dining out for customers.” 

The association will review the full details of the paper and prepare a submission ahead of the February 18 deadline. 

“We also note the Commission’s intention to look into the regulation of surcharges in the future, which is an important next step to ensure transparency and fairness for both businesses and customers,” added Bidois.

“The Restaurant Association remains committed to advocating for measures that ease financial pressures on the industry while ensuring dining out remains accessible and affordable for New Zealanders.” 

Hospitality NZ Applauds Visa Rule Changes

Hospitality New Zealand has welcomed the announced changes to the Accredited Employer Work Visa, coming into effect in stages across 2025.  

Changes of particular note for hospitality include removing the median wage requirement, increasing visa duration for ANZSCO Level 4 or 5 AEWV holders to three years, amending the MSD engagement requirement and providing greater work rights for those on interim visas. 

Hospitality NZ Chief Executive, Steve Armitage, says he is pleased the voice of the sector has been heard.  

“We have long advocated for the removal of the median wage requirements, as it was an arbitrary benchmark equating pay rates with skills that are needed.

“Increasing visa duration and amending the MSD engagement requirements – and removing the 21-day advertising obligations – also ease the potential for processing delays, particularly over busy trading periods such as summer.

“For our migrant workforce, increasing visa duration and providing greater work rights for those on an interim visa, provides certainty for their length of stay and enables them to maintain employment while waiting for visa decisions.  This has been a key source of frustration and stress as visa delays have been worked through.  

“Last week’s Hospitality Summit touched on many of these issues that have been a bone of contention for a long time, and we are pleased to see this work is underway.  We also note that a new Job Check process will be in place, and we hope to see the new process reflect the industry’s feedback. 

“While we continue to focus on attracting domestic talent into hospitality, easing the ability to access our valuable migrant workforce is a great win for the industry.”

Le Cordon Bleu celebrates 130 years of culinary excellence

This year, Le Cordon Bleu marks 130 years of excellence in education. It will be holding celebrations both locally and internationally and in the company of its partners, Le Cordon Bleu Master Chefs, alumni and new students.

In 2025, Le Cordon Bleu will propose many international and local surprises, with new professional programs but also continuing education, gourmet short courses and masterclasses, numerous culinary experiences and limited-edition products to be discovered at La Boutique.

The school maintains its global presence with 35 schools in more than 20 countries, training more than 20,000 students of more than 100 different nationalities every year.

Le Cordon Bleu, as a culinary arts school, was founded in Paris in 1895 by the journalist and publisher of La Cuisinière Cordon Bleu Magazine, Marthe Distel. On October 15, 1895 the first cooking demonstration ever was held on an electric stove staged at Le Cordon Bleu in an effort to promote the magazine and launch the Paris cooking school.

From this point on, the international reputation of Le Cordon Bleu spread swiftly. Great chefs came to the school to teach students, further contributing to the world-renowned reputation of the school. As a result, students from a variety of countries enrolled in classes as well as distinguished figures including Julia Child in 1950.

Le Cordon Bleu New Zealand was established in 2012 as a state-of-the-art cooking school, with a team of French trained chef tutors and equipment and facilities. Approximately 200 students from 23 countries attend the Wellington based school.

Auckland ranked 2nd for Cat Lovers!

A new study has ranked 59 cities around the world to see which is the best for cat lovers.

Compare the Market Australia revealed that Auckland placed second worldwide for cities for cat lovers. Auckland saw success across the board, with high accessibility per capita to cat related services, such as vets and cat boarding services. Auckland’s relatively large average dwellings contributed to its success as well, trailing only the Australian cities for largest average dwellings.

In addition, Auckland scored highly with cat cafés per capita at 0.3 per 100,000 metro population. The city’s veterinarians and cat boarding services rankings were both in the double digits, with veterinarians per capita placing 15th and cat boarding services per capita 12th (9.3 and 1.6 per 100,000 metro population, respectively).

Overall, Auckland shines as a great choice for cat lovers, with above average accessibility to cat-related services and large housing.

Brisbane followed Auckland to take third spot on the index. Brisbane, and Australian cities as a whole topped the index for average size of dwellings. Brisbane in particular boasts a high number of vets and cat boarding services per capita, ensuring high accessibility for any cat owners.

The Polish capital, Warsaw, topped in the index with excellent scores across every metric measured. Warsaw housed the highest amount of cat boarding services per capita of any city within the index, as well as cat cafes per capita. The European city also boasted the second highest number of vets per capita, losing the top spot only to its European neighbour, Prague. Where Warsaw was weakest was in average dwelling size, landing in 27^th spot on the list.

	Per 100,000 Metro Population
City	Vets	Cat Boarding Services	Pet Stores	Cat Cafes	Cat Ownership	Average Dwelling Size (sqm)	Index Total
Warsaw, Poland	13.9	2.4	2.6	0.3	41%	131	8.88
Auckland, New Zealand	9.3	1.6	2.5	0.3	41%	202	8.73
Brisbane, Australia	8.9	2.2	2.1	0.1	33%	214	7.87
Calgary, Canada	10.2	1.7	5.8	0.1	40%	181	7.79
Edmonton, Canada	9.6	1.5	4.0	0.1	40%	181	7.61
Ottawa-Gatineau, Canada	11.0	2.3	3.4	0.0	40%	181	7.09
Perth, Australia	9.8	2.0	2.2	0.0	33%	214	6.92
Vancouver, Canada	6.1	0.8	2.9	0.1	40%	181	6.87
Sydney, Australia	4.1	1.5	1.2	0.1	33%	214	6.83

To view the full dataset, click here.

Compare the Market’s Executive General Manager of General Insurance, Adrian Taylor, notes the importance of considering pet insurance.

“Whether you’re a cat or a dog person, pet insurance may help cover accidents or illnesses your little friends may encounter.

“Depending on the level and type of pet insurance cover, this type of insurance can help you pay expensive vet bills if your pet needs care.

“Keep in mind that pet insurance does not always cover your pet for pre-existing medical conditions, so it’s important to insure your pets as early as you can, and understand what your policy covers.”

“Ultimately, your cat’s wellbeing and happiness is influenced the most by how well they’re cared for in their home rather than where their home is.”

For full results, please visit: Best Cities for Cat Lovers

Presidential Medal Awarded to World Central Kitchen Founder

José Andrés, founder of World Central Kitchen (WCK), has been awarded the Presidential Medal of Freedom, the United States’ highest civilian honour, in recognition of his extraordinary contributions to humanitarian work and the culinary community. The honour was presented during a White House ceremony on January 4, 2025, where President Joe Biden praised José’s unwavering commitment to nourishing communities affected by disasters.

“You answered the call to serve and led others to do the same thing,” President Biden said, addressing the award recipients during the ceremony. “You leave an incredible mark on our country, of insight and influence that can be felt around the globe—in major cities and remote areas alike—binding us closer as people and showing us what’s possible as a nation.”

“In 2010, José travelled to Haiti after a devastating earthquake, determined to help. While cooking with displaced families, he learned to prepare black beans the Haitian way—mashed and sieved into a creamy sauce. For José, it wasn’t just about providing food but about listening, learning, and cooking alongside locals. This approach to food aid became the foundation of WCK. Since then it has served more than 450 million meals to people impacted by crises worldwide.

“José nourishes not only bodies but hearts, in his humanitarian endeavours. His impact on the world will resonate for generations,” WCK CEO Erin Gore said. “This honour reflects his extraordinary global contributions and the deep humanity that defines him. He inspires us all.”

As a Presidential Medal of Freedom recipient, José joins a distinguished group whose contributions have profoundly shaped society.

WCK teams are currently on the ground in Gaza, Lebanon, Ukraine, Spain, Mayotte, and North Carolina supporting families affected by conflict and natural disaster.

2025 New Year’s Honours celebrate philanthropy

Founder and CEO of Sudima Hotels and Hind Management, Sudesh Kumar Jhunjhnuwala has been recognised in the New Year’s Honours List for 2025, becoming an Officer of the New Zealand Order of Merit (ONZM), for his services to the hospitality industry and philanthropy.

He joins husband and wife My Food Bag founders Nadia Lim and Carlos Bagrie who were both honoured for their services to the food industry. After winning MasterChef NZ in 2011, Lim’s cookbooks and television shows have made her a household name. During Covid-19 Lim launched Nadia’s Comfort Kitchen on television and later raised $400,000 for Youthline and Women’s Refuge through the publication of a cookbook featuring the show’s recipes.

Sudesh Jhunjhnuwala’s latest community initiative has been the launch of hospitality internships. The Jhunjhnuwala Family / Hind Management Māori and Pacific Youth Scholarship 2025 provides an opportunity for aspiring Māori and Pacific hospitality leaders. The internships are carried out in any of one of the group’s eight properties around the country.  

Hands-On Hotel Experience

The initiative is aimed at attracting Māori and Pacific youth who are not currently in paid employment, education or training to provide exciting hands-on experience in hotel operations, mentorship from industry experts, a safe, supportive and inclusive environment, and competitive incentives to ensure internees thrive both professionally and personally.

The paid internships are for either three months (intakes in February & October) or six months (commencing from October 2025), and applications close Monday 27 January 2025.

Aspiring Māori and Pacific Hospitality leaders can get more details about the Māori and Pacific Youth Scholarship for 2025, and make an application here.

Since Mr. Jhunjhnuwala founded the national hotel group in 2000, Sudima Hotels has maintained a friendly, family-focused culture and a flat structure to empower employees to grow, share ideas and try new things. A recent news story covered Mr. Jhunjhnuwala’s support for exploited migrants. 

Tough Times, Strong Spirits: NZ Industry Adapts

Double the tax of wine and beer, consumers drinking less and economic headwinds.  It doesn’t seem to be a very bright end to 2024 yet Spirits NZ’s CE, Robert Brewer, says there are some hidden positives for the country’s vibrant local industry.

“Not many people realise that 60 – 70 percent of the retail price for full strength spirits is made up of excise tax and GST,” Brewer says.

“This means it doesn’t take much to trim slim profit margins should the economics of the industry change,” he says.

“Yet 2024 has also shown the resilience and commitment of local producers to produce fantastic product and there are signs amidst the harder times that the sector is continuing to grow.”

Brewer says wine and beer globally have almost been in freefall in some markets and volumes are certainly down in New Zealand, however spirits have been somewhat insulated from this until very recently because of two key factors.

Sweet Spot

“Although consumers are drinking less and less harmfully when they do spend they tend to buy premium which is right in the spirits industry’s sweet spot.  Add to this the popularity of gin and of the so-called cocktail culture and you can see why there has been a slower decline in NZ spirit consumption – nominally down about 3% compared with October last year.”

Another sign that local producers continued to do their best to push through tough times was the almost record number of entries in this year’s New Zealand Spirits Awards.  In the six years the Awards have been running only one year has topped the 451 entries into 2024’s Awards.

“And we’re also seeing continued product diversification with increases in aged or “brown” spirits such as rum and whiskey,” Brewer says.

“Twenty years ago you could have counted the truly commercial NZ distilleries on two hands.  Today there are almost 200 and although some will struggle given the current trading environment I get the sense that, in true Kiwi fashion, most will come through and continue to put New Zealand on the global map as a premium spirit producer.”

A Year in Review: Navigating Challenges and Looking Ahead

By Marisa Bidois – CEO Restaurant Association of New Zealand

As we reflect on the year that’s been, it’s hard to ignore the immense challenges we’ve faced in hospitality. An economic downturn has tested the resilience of businesses across the country, and our industry has found itself grappling with the realities of being an analogue sector in an increasingly digital world. These challenges have underscored a need for innovation, adaptability, and collaboration as we navigate our way forward.

Challenging Times, Stronger Together

This year has been tough for many. Rising costs, shifting consumer behaviours, and the lingering impacts of COVID-19 have created a perfect storm of challenges. However, amid this hardship, we’ve seen the extraordinary resilience of our industry. Operators have adapted with ingenuity, finding ways to cut costs, diversify offerings, and keep their doors open.

The drop in food prices this October offered a glimmer of relief, but it’s clear that long-term sustainability will require more than momentary reprieves. We need systemic changes, and that’s where collective action comes into play.

The Analogue Reality in a Digital Age

Hospitality, at its heart, is about human connection—a distinctly analogue experience. Yet, in a digital world, staying tech-enabled is no longer optional. From streamlining operations with smart POS systems to enhancing customer engagement through data-driven insights, we need to embrace technology without losing the personal touch that defines us. The message is clear: we must evolve to meet customer expectations while retaining the warmth and authenticity that make hospitality special.

Building the Future Workforce

Looking ahead, one of our greatest opportunities lies in nurturing the next generation of hospitality professionals. Today’s young workers bring different expectations—they value work-life balance, purpose, and opportunities for growth. We must acknowledge these differences and build workplaces that support and inspire them.

This year’s Hospitality and Tourism Employment Survey provided valuable insights into what our workforce needs to thrive. It’s clear that investing in skills development, wellbeing initiatives, and career pathways will be critical to attracting and retaining talent. We must look after our people because they’re the foundation of everything we do.[ Read the full report here ]

Hospitality Summit 2024: A Roadmap for Change

One of the year’s standout moments was the inaugural Hospitality Summit in Wellington. This landmark event brought together industry leaders, government representatives, and stakeholders to tackle the sector’s challenges head-on and lay the groundwork for a brighter future.

Held at Parliament Buildings, the Summit was a platform for collaboration, with feedback from hundreds of businesses shaping a comprehensive set of draft recommendations. These include “quick wins” such as improving data use, simplifying compliance, and addressing immigration hurdles, alongside long-term goals like promoting food tourism, creating tailored training programs, and securing more transparent funding for hospitality.

The Summit showed us what’s possible when we work together, and while government approval of these recommendations is still pending, the dialogue has begun. This is our chance to co-design a roadmap for change, ensuring that hospitality thrives as a vital part of New Zealand’s culture and economy.

What Do Customers Want in 2025?

As we step into a new year, it’s essential to keep our focus on the customer. Expectations are evolving—diners are looking for more than just good food; they want memorable experiences, transparency in sourcing, and values that align with their own. Whether it’s embracing sustainability, elevating service, or integrating technology seamlessly, we must stay attuned to these changing demands.

Looking Ahead

While 2024 has been challenging, it’s also been a year of learning, resilience, and collective action. The Hospitality Summit and initiatives like the new partnership with Helmet to develop a wellbeing app are just the beginning. By investing in our people, embracing technology, and advocating for industry-wide change, we can build a stronger, more sustainable future.

Hospitality is more than an industry—it’s a community. Together, we can navigate these challenges and create opportunities that allow us all to thrive.

Here’s to a year of growth, innovation, and looking ahead with optimism.

Q3 Report reveals a mixed menu of challenges and resilience

The latest quarterly report from the Restaurant Association of New Zealand highlights mixed performance in the hospitality sector as businesses continue to navigate persistent economic challenges.

Despite annual revenue growth of 2.6% year-on-year (YoY), quarterly sales revenue in Q3 2024 saw a slight 0.8% decline compared to the same period last year. Total sector sales reached $3.83 billion for the quarter, showcasing both ongoing pressures and areas of resilience.

Key insights into sector trends reveal a varied performance:

• Restaurants and Cafes: Sales reached $1.8 billion, down 2.5% YoY, underscoring continued challenges for dine-in services as customers tighten discretionary spending.
• Takeaways: Recorded slight growth of 0.3% YoY with sales totalling $1.1 billion, reflecting the sector’s resilience in uncertain times.
• Catering Services: A bright spot with a 1.42% YoY increase, driven by a rise in event activity.
• Pubs, Taverns, and Bars: Delivered notable QoQ growth of 6.4%, supported by seasonal events and activities.

Performance across regions was similarly mixed:

• Queenstown-Lakes: A standout with an 8.64% YoY and 23.01% QoQ growth, fuelled by strong tourism and event activity.
• Auckland: Reported flat QoQ performance and a slight 0.9% YoY decline, reflecting broader challenges.
• Wellington: An 8% QoQ recovery partially offset a YoY decline of 1.5%, highlighting momentum in recovery efforts.
• Smaller Regions: Areas like Marlborough and Nelson experienced notable declines, emphasising the challenges faced by smaller markets.

The report states that 57% of surveyed Restaurant Association members reported worse or significantly worse profitability compared to the same period last year. The downturn in customer numbers continues to be the biggest challenge, with 38% of respondents identifying it as their primary concern.

Operational Pressures
Rising input costs continued to strain businesses, with a 1.2% annual increase in food prices to September 2024. Specific items, like olive oil, surged by 25%, maintaining pricing pressures. Whilst food prices have eased in Q$4, operators have responded by streamlining operations, renegotiating supplier contracts, and improving efficiencies to protect profitability.

Resilience and Optimism
Despite challenges, resilience remains a hallmark of the industry. Encouragingly, 42% of businesses reported profitability equal to or better than the same period last year. With stabilizing economic indicators, many operators are cautiously optimistic about harnessing seasonal demand in Q4 to position for a stronger 2025.

Restaurant Association Chief Executive Marisa Bidois commented:- “The hospitality sector continues to demonstrate incredible adaptability and determination, leveraging creativity and connection to weather ongoing pressures. We remain optimistic that as economic conditions stabilize, the industry will recover and thrive.”

The Restaurant Association urges operators to maintain focus on customer engagement, operational efficiency, and workforce wellbeing as they navigate the remainder of 2024.

Pepperoni Reigns & Pineapple Triumphs: Top NZ 2024 Pizza Trends

As 2024 draws to a close, Domino’s has released its first-ever pizza-bilities report – a snapshot of the year in pizza. From heartfelt proposals to the enduring pineapple on pizza debate, Domino’s witnessed the trends, toppings and quirks that have brought New Zealand together through their love for pizza. 

Out of the box 

Over the past year, Kiwis have proven what we knew all along: Pizza is more than just a meal. Here are some most out of the box trends that will surprise you most…

• Pizza makes the heart grow fonder: 12 customers popped the question to their Domino’s delivery drivers – talk about saucy proposals!
• A love story for the ages: From ‘I do’ to ‘I dough’, one customer shared that Domino’s pizza saved their marriage this year suggesting a pizza may even mend broken hearts.
• Monstrous creations: On the most bizarre orders received, a fiery inferno of extra red-hot sauce, onions, tomatoes, chicken, beef, pepperoni, cheese, jalapenos, bacon and chilli flakes takes the cake (or the pizza!). 

People’s choice: An oldie, but a goodie 

In 2024, the classic Pepperoni Pizza reigned as the nation’s most popular Domino’s order. As a result, Domino’s delivered more than 200 tonnes of Pepperoni to Kiwi customers – the equivalent weight of 2 blue whales. 

The age-old pineapple on pizza controversy can now finally be put to rest, as the data showed more Kiwis added pineapple to their orders than removed it. Pineapple was added more than 1.1M times and removed only 650,000, suggesting Kiwis are sweet on this tropical topping. 

Here is a breakdown of New Zealand’s top five pizza ingredients according to Domino’s:

1. Pepperoni
2. Mozzarella
3. Beef
4. Tomato
5. Spinach

A slice of the action 

As the Domino’s team worked to fulfil each and every pizza order this year, the data shows where and when Kiwis were feeling saucy…

• Slope side slice: August 23rd – the day the Winter Games NZ kicked off – was the busiest day of the year as Kiwis tuned in for a slice of the action. 
• The pizza capital of New Zealand: Out of more than 150 stores across New Zealand, the busiest store this year was the one and only Blenheim. 
• The ultimate pizza party: One hungry customer set a new Kiwi 2024 record for the single biggest order Down Under, totalling a whopping 496 pizzas.
• Across the country and back: If Domino’s delivery experts lined up all their deliveries from the past year, they could have driven the length of New Zealand… more than 14,000 times!

In high demand 

Despite Pepperoni Pizza being New Zealand’s favourite, it is clear Kiwis rely on Domino’s for more than just the classics. 

• Garli-cation: Garlic Bread reigned supreme as the most-ordered product across New Zealand with more than 34 tonnes delivered. That’s the equivalent of 58 male elephants! 
• Lava love: New Zealand’s sweet tooth is undeniable, with Kiwi’s consuming over 34 tonnes of Chocolate Lava Cakes across the year.

With more than eight pizzas sold every second and more than 3,700 stores in 12 markets (Australia, New Zealand, Belgium, France, The Netherlands, Japan, Germany, Luxembourg, Taiwan, Malaysia, Singapore and Cambodia) Domino’s Pizza Enterprises Limited (ASX: DMP) says it is all about delivering the ‘world’s most delicious and versatile bonding food.’