Hospitality Business Magazine

October Visa fees increase a blow for New Zealand says TIA

Tourism Industry Aotearoa (TIA) has expressed deep disappointment with the increases in immigration fees for Visitor Visas and Working Holiday Visas.

“These fee changes come at a time when the tourism industry is striving to recover, and the Government risks undermining New Zealand’s appeal as a destination, says TIA CEO Rebecca Ingraham.

“The substantial increases in visa fees are a blow for our industry.  These additional costs will create a barrier that will deter visitors from choosing New Zealand.”

The new fee structure, effective from October 1, will see the cost of a Visitor Visa rise by $130 to $341pp (61% increase) and a Working Holiday Visa rise by $250 to $670pp (59% increase). Coupled with the potential increase to the International Visitor Levy, this will significantly elevate the cost to visitors and affect demand. 

 “We are particularly concerned about the cumulative effect of these fees, which we believe will have a material impact on visitor numbers, a vital workforce and the economic contributions they bring,” Ingram added.

Tourism Industry Aotearoa Chief Executive Rebecca Ingram.

Tourism Summit
TIA is holding this year’s Tourism Summit Aotearoa* at the Cordis Auckland on November 6, to be followed by the New Zealand Tourism Awards. Hon. Matt Doocey, Minister for Tourism & Hospitality, is a Keynote Speaker.

 “We urge the Government to factor in the broader economic benefits that international visitors bring and our export earnings, rather than focusing solely on making the immigration system self-funding at the expense of our tourism sector,” said Ingram.

 A summary of TIA’s submission to Immigration New Zealand during the closed consultation is:

•            Impact on Tourism Demand: Significant increases in visa fees and levies for tourism-related categories could lead to a notable drop in visitor numbers, potentially reducing international visitor arrivals by up to 24,500 and risking $120 million in visitor expenditure. 

•            Cumulative Cost Concerns: The combined costs of various fees and levies for visitors are rising significantly which will be a barrier for visitors to enter New Zealand. All visitor costs, including the International Visitor Levy, must be considered. 

•            Alignment of Fees and Services: We advocated for a connection between the proposed levy increases and the actual costs incurred by the immigration system.  

•            Economic Contributions of Tourism: International visitors contribute substantially to New Zealand’s economy, generating $7.3 billion in government revenue pre-COVID, including $3.8b in GST. Each visitor contributes an average of $849 to crown revenue. 

•            Importance of Working Holiday Visas: Working Holiday visitors are crucial to New Zealand’s workforce, especially in the tourism industry, with 37% of businesses hiring them over the summer. Increased visa costs could deter these essential workers. 

•            Implementation Timing: The tourism sector operates on long lead times, and sudden and significant increases in visa costs in 2024 could disrupt inbound travel operators’ pricing and planning, negatively impacting the industry.

*Tourism Summit Aotearoa: https://go.tia.org.nz/e/949662/2024-08-19/wd44lj/948244671/h/ugTNkFMc7aRas1ZqNKn-S4o5EYSKKXWEyjvpXHiJkmY

‘Gilmours Helping Hospo’ campaign locks in pricing – and a $10,000 prize pool

This month leading hospitality supplier, Gilmours, has launched a three month campaign to provide a stable pricing environment for Hospitality across four categories, alongside a $10,000 prize pool. Hospitality Business sat down with Gilmours General Manager Cindy Chaimowitz*, to explain how the campaign works!

Q. What are the primary goals of the “Gilmours Helping Hospo” campaign?

A. The Hospitality industry is hurting – and as partners to the industry, we feel a responsibility to play our part in helping alleviate the challenges that our Cafes, Restaurants, Bars, Clubs, and Fast Food customers are facing in this current economic environment.

The primary objective of the campaign is to show support for the community that we love so dearly – we see you and we hear you. Thanks to the support of suppliers who have locked in pricing, the campaign aims to provide even just a little bit of relief – whether it’s the comfort in knowing that your everyday essentials will not be volatile in price for the next three months, or whether it’s being able to plan ahead and shift these savings on your menu into another area of the business – we want our Hospitality partners to be able to navigate these challenging times with confidence and focus on what they do best: delivering exceptional experiences and memorable moments for their customers.

Q. Which categories of products have had their prices locked in, and why is this important for hospitality businesses?

A. The categories are Grocery, Chilled & Frozen, General Merchandise, and Liquor & Beverages, totalling 59 products across the board. We’ve identified the top products from these categories that our Hospitality customers purchase the most and have constructed the product mix around this. With this, we know these products are of value to their business and will ultimately help their bottom line.

Q. How does the “Spring Into Your Local” promotional campaign intend to boost the visibility of participating hospitality venues?

A. The Spring Into Your Local campaign is a competition run on social media where patrons post a photo of their favourite dish from a Hospo venue to their public Instagram or Facebook, tag the venue and use the hashtag #SpringIntoYourLocal. Hospitality venues can also share their own post with encouraging patrons to #SpringIntoYourLocal and all likes and comments will also go in the draw.

The use of social media in this context aims to:

It’s a win-win – patrons are encouraged to spring into their local venues, and at the same time, these venues grow their loyal customers and business profile.

Q. What role do suppliers play in the $10,000 prize pool, and how does this incentive contribute to the campaign’s success?

A. The $10,000 prize pool incentive for Spring Into Your Local has given suppliers another opportunity to show their support for Hospo. We understand that for a multitude of reasons, not all suppliers are able to contribute to the three-month price lock in the Helping Hospo campaign.

With Spring Into Your Local, suppliers have been able to jump on board and help Hospo via a different avenue – because if we aren’t driving patrons into these Hospitality venues, then we’re only providing half a solution. We know that disposable income is tight for New Zealanders currently, so an incentive is a great way to encourage patrons to make the decision to go out and support local if they can.

The prize pool includes different products and experiences that would be of value to a wide range of people – including an adventure packed weekend in Queenstown, a relaxing getaway to the hot pools in Taupo, and monetary based items like a $500 Prezzy Card and $200 Restaurant Association vouchers.

*Cindy Chaimowitz is the General Manager of the largest supplier of wholesale food and beverage in the North Island. Prior to her role as GM of Wholesale and Customer Service at Foodstuffs North Island, Cindy worked as the Head of Operations and then the Merchandise Manager – equipping her with the extensive know-how and understanding of all things Foodservice. Cindy describes herself “as generally on the ends of any bell curves” – and is most known for her unwavering passion for her team, her family, the Hospitality industry and the causes she holds close to her heart.

Toastie Genius Strikes Twice: Rotorua Chef Crowned NZ’s Toastie King Again

A Rotorua café Chef has taken out the title of New Zealand’s top toasted sandwich for 2024 for a second time!

Chef Rich Johns at Okere Falls Store, Cafe & Craft Beer Garden has won top honours in this year’s Great New Zealand Toastie Takeover search with his supremely delicious toastie, ‘Figgy In The Middle’.

Johns’ winning creation beat out 169 other entries from across the country, with its innovative combination of dill pickle cheesecake whip, Swiss cheese, sliced figs, Vandy’s streaky bacon, toasted walnuts, rocket, McClure’s pickles, blue cheese and a generous drizzle of chilli honey.

Sandwiched between golden toasted and buttered spelt sourdough from local bakers Pantry D’or and topped with copious amounts of grated parmesan, the judges described the winning entry as “a generous portion of creatively concocted deliciousness” and a “one-way ticket to taste-ville”.

“There were a lot of flavours and textures at play here, but they popped and pulled together to create a sensational eat,” says head judge Kerry Tyack.

“The ingredients worked harmoniously, the subtle cooking of the bacon key as it remained the hero with the cheeses in support. The chilli honey was used judiciously and the rocket provided the freshness to keep the toastie lifted and interesting until the end.

“But it was the inclusion of the figs that was the real kicker, elevating the toastie into the gourmet category and a conversation point worthy of a multi-time competition entrant and former winner.

“With his winning entry, Rich has not only surpassed himself but has elevated and transformed the humble toasted sandwich into something wonderous, full of exotic flavours and tempting textures. We applaud the work of Rich and the team at Okere Falls Store who have given us such a generous portion of creatively concocted deliciousness.”

People’s Choice Award

Also scoring high in this year’s competition is Rotorua‘s Caper’s Café & Store, taking home the People’s Choice Award for their ‘Brotha ‘Mmmm’ toastie, a clever combination of hoisin glazed pork belly with sweet chilli and garlic, McClure’s Sweet & Spicy Pickles, crispy fried shallots, mozzarella, tasty cheese, spring onion and red onion and miso mayonnaise, on garlic buttered Turkish sesame bread.

This is Johns’ second win of the hotly contested title and keeps the custom Rikki Berger trophy firmly in the Bay of Plenty for three-years running, with last year’s trophy taken home by chef Brooke Moore at Mount Maunganui’s Freeport with Cleaver & Co.

In the little town of Okere Falls, just outside of Rotorua, the achievement must come as no surprise to locals, with the busy café and beer garden dishing out hundreds of toasties each week throughout the competition so far.

With no formal qualifications, the wedding photographer turned award-winning chef started at Okere Falls Store– firstly as a barista, before quickly moving into the kitchen, where he became head chef.

Toastie Inspiration

So where does Johns find his inspiration when creating his award-winning toasties?

“The idea was to create a cheeseboard in a toastie. Starting with the pickle cheesecake mix which had a lot of savoury elements going on, we added in a bit of fruit (the figs), cheese (crumbled blue cheese, Swiss cheese, parmesan), the honey, the pickles. The bacon was added at the last minute as we wondered if we might alienate customers who loved our previous two entries which were both brisket.

“The inspiration came from my son and a recent family trip to Italy over summer. My son, who had only really eaten one kind of cheese, took to all the cheeses and cheese boards that we were eating – fresh, aged, blue cheese, you name it. And I thought if he likes all these flavours, then our customers – and the judges – might too.”

On the win, Johns describes it as “humbling” and “mind blowing”. “Every year I’m so impressed and inspired by what everyone else is doing. It hasn’t really sunken in yet, but it’s great to know that people are loving what we do and that what we are doing is working.”

Figgy In The Middle

That appreciation is backed up by the numbers too. Johns says the café has sold over a thousand ‘Figgy in the Middle’ toasties so far, which he expects will jump significantly once word of the win gets out.

“It sounds crazy but we sold more than 10,000 toasties last time we won (in 2022). We still get people asking for it, even now.”

Head judge Kerry Tyack praised the quality of this year’s entries, which made determining the overall winner a real challenge for the 30-strong team of judges.

“Our judges have felt the passion in the toasties they have tried around the motu this year and are mightily impressed with the imagination, the skill and in some cases the bravery of the cooks and chefs who entered this year.

“Not everything worked but every single one of them deserved to be tried and enjoyed. There is still room to do better particularly with bread choices and getting the layering just right. But by crikey, we can’t wait to see what magical spells our toastie wizards come up with next year.”

170 Entries Nationwide

A firm feature on the culinary calendar, this year’s seventh annual competition saw 170 eateries across the nation battle it out for the title of top toastie, with this year’s participants ranging from sandwich specialists to city bistros, breweries and food trucks, with a winery, a butchery and the nation’s best bread makers also in the mix.

After narrowing the 170-strong field down to just 14, a final round of judging saw each finalist again assessed on presentation, effectiveness of preparation technique, eatability, taste, innovation and originality.

Detroit-based co-owner and founder of McClure’s Pickles, Joe McClure, who wasn’t able to judge in person this year, says he had a hard time watching his social accounts fill up with toastie images. 

“To see how Kiwis continue to take a grilled sandwich and elevate it into so many delicious toastie creations is just incredible. 

“It seems every year the Toastie Takeover rackets up a notch and this year was no exception. Competition was fierce and I didn’t envy the judges their challenge of determining a winner, but I do know the process was rigorous – and involved a whole lot of eating!

“Feedback has been that Rich from Okere Falls blew everyone away for the second time with a toastie that was exceptional, super well executed and absolutely delicious. If you’re a toastie lover, I would encourage you to get to Rotorua while you can and get amongst it!”

The winning toastie will be on the Okere Falls Store menu for another few months at least. For more info, head to www.toastietakeover.com.

Accor joins new Australian Restaurant and Café Association as founding hotel partner

Australia’s largest hotel operator, Accor, has added its weight as Founding Hotel Partner of the newly created Australian Restaurant and Café Association (ARCA), which has been established to respond to the economic challenges facing the country’s local hospitality industry.

ARCA was established to provide a voice and action on behalf of an industry that numbers some 54,000 venues, employs over 450,000 people, and contributes up to $64 billion to the Australian economy.

The association has been set up by renowned industry figures, including Neil Perry AM and Chris Lucas, with Wes Lambert as CEO of the organisation.

Influence Government

The new industry association is already advocating to influence all levels of government in areas including taxation, skilled worker shortages, wages, rents, dining restrictions, and inflation.

It follows figures released recently by Australian credit reporting firm, CreditorWatch, which predicted that one in every 11 Australian hospitality businesses could fail in the next 12 months as the cost of living crisis worsens.

Accor is not only the largest hotel operator in Australia, but it also operates more than 223 cafes and restaurants and 167 bars in its network of 350+ hotels, resorts and apartments across the country. (In New Zealand Accor brands include: Sofitel, Pullman, Ibis, Movenpick, Novotel, Mercure, The Sebel and MGallery.)

Impacting Hospitality Venues

Accor Pacific Chief Operating Officer PM&E, Adrian Williams, said: “The current situation of rising costs and restrictions on discretionary spending is impacting hospitality venues across the industry, from five-star signature restaurants to cafes, and from capital cities to regional areas.

“Hospitality is a key component of what hotels offer, and while operating is more challenging at the moment, we are focused on adapting and evolving to continue delivering exceptional experiences for our guests.

“We remain committed to offering our guests memorable dining at reasonable prices, and although costs have increased significantly in recent years, our focus is on innovation and efficiency to maintain the high standards our guests expect.”

United Voice

Accor Pacific Director of Food & Beverage, Ben Creek, said it was important to partner with ARCA to provide a united voice on the issue.

“We look forward to working with other ARCA members to collaborate and advance the hospitality community as a whole. Times are challenging but we are excited about what we can collectively achieve to build a great future for the industry. Hospitality has always been about care, generosity and supporting the community, and ARCA is a platform for us to come together and support all businesses from local cafes to CBD restaurants.

“We invest considerably in training and development, which benefits the wider hospitality industry. Committing such high levels of investment relies on the profitability of our venues, but the current regulatory framework is not providing the support we need.

“The industry as a whole is looking for a fairer deal. We employ and train so many Australians, but there will always be times when we need skilled labour, and currently that is problematic, especially in attracting skilled personnel to regional areas.”

Founding Hotel Partner

Australian Restaurant & Cafe Association Chief Executive Officer, Wes Lambert, said: “As the hospitality industry faces unprecedented challenges, ARCA is dedicated to providing a strong, unified voice to advocate for the support and reforms needed to sustain and grow this vital sector.

“We are thrilled to have Accor, a leader in the industry, join us as a Founding Hotel Partner. Together, we can drive meaningful change that will not only help businesses survive these tough times but thrive in the future.

“The collaboration between industry heavyweights and grassroots venues is the cornerstone of ARCA’s mission to ensure the longevity and prosperity of Australia’s hospitality community.”

QT Queenstown appoints award winning Chef Christopher Will

QT Queenstown has appointed award-winning chef, Christopher Will, to lead the hotel’s culinary programme, overseeing Reds Bar, Bazaar Interactive Marketplace, Room Service by QT, conferencing and events.   

Chef Chris brings a wealth of experience to the hotel’s dining experiences from his time in Michelin-starred restaurants, working alongside Heston Blumenthal, Jamie Oliver and Gordon Ramsey.

Closer to home, he worked in Hatted establishments like The Sugar Club and Masu in Auckland with Peter Gordon and Nic Watt respectively.

Chris is clear on his own unique vision and style, influenced by Japanese, Korean and South American flavours. He is firm that it’s not ‘fusion’ but combining flavours that work well together.

Keeping Things Simple

“For a while there, food was all about foams and dots on a plate, but my style is much more relaxed which resonates well with the modern diner. To me, fine dining isn’t about how many elements you have on a plate, it’s about showcasing the products and keeping things simple with nowhere to hide,” says Chris. 

These cooking techniques come to the forefront at Reds Bar with a flavourful new menu using woodfire and charcoal. Chris’s vision for Reds is a place for relaxation and connection, sharing laughs and swapping stories over tasting plates designed to share, a wine list that heroes vineyards in the surrounding region, and cocktails which rival the view.

With humble beginnings as a kitchen hand in South Africa, Will has sharpened his knives in Dubai, London, Namibia, now settling in Queenstown to make his mark on the local dining scene.

“Queenstown is such a magical place to live, and I consider myself incredibly lucky that my place of work is a restaurant on the 6th floor of QT Queenstown – I know the view will never get old. QT has always been a brand I’ve admired because it’s a hotel that is a bit more out of the box, which suits my style just fine. The team here are incredible and they’re on board to approach things in a unique way. I’m excited for diners to experience what we’ve come up with in the kitchen,” says Chris.

Jeremy Black, General Manager of QT Queenstown, says, “We’re excited to have Chris step into the kitchen and bring his own flair to Reds, as well as the hotels’ room service menu and our conference offering. His experience all over the world means regardless of whether our guests are visiting from across the globe or just down the road, they’re in for a real treat with Chris at the helm.”    

The new menu is available at Reds Bar, QT Queenstown, open 7 days from 2pm – late.

Iconic London Duck & Waffle flies East to Dubai

Planning a trip to or via Dubai this November? If so a sojourn to CBH Hospitality’s latest venture could be high on the To Do list, as loved London destination restaurant, Duck & Waffle flies East to Dubai.

Duck & Waffle, one of London’s most beloved hotspots will officially open its new venture in Dubai in a 10,000 square foot space in the Dubai International Financial Centre ( DIFC).* Bringing a blend of modern British and American cuisines, Duck & Waffle is a culinary success story celebrating the humble waffle!

Its signature dish: the decadent, world-famous Duck & Waffle which has now sold over two million dishes globally and counting is at the heart of the menu.

Featuring a crispy duck leg confit, fried duck egg, and mustard maple syrup – the dish is a prime example of the brand’s love of unexpected flavours. Other flavour combinations include Foie Gras Crème Brûlée, the Spicy Ox Cheek Doughnut, and the hugely popular Whole Roasted Chicken with ratte potatoes, wild mushrooms and truffle.

Full Elvis Waffle

Additionally the brand celebrates the waffle – a perfect edible vessel for delicious fun exemplified in the popular ‘Full Elvis’ Waffle. In Dubai, Head Chef Jeremy Besson, renowned for his tenure with Chef Daniel Boulud, will steer the Duck & Waffle kitchen – including the introduction of a robata grill to the Dubai menu.

The new restaurant is being introduced to Dubai by CBH Hospitality Group, led by CEO Hadi Aknin and his partner Berton Grup.

The new Dubai restaurant will offer a 360-degree, walk-around ‘chef’s bar’ where clever skills and libations take centre stage. Upon arrival in the Dubai locale, visitors will be drawn to a central, radiant dome that serves as the focal point within the main restaurant.

“Dubai for me is one of the most exciting cities on this planet. Its diverse culinary scene and vibrant culture make it the perfect city for our next Duck & Waffle adventure, as we look to expand our wings overseas,” says Shimon Bokovza, Founder and CEO. Bokovza also founded the global hospitality brand SushiSamba.

The new restaurant is being introduced to Dubai by CBH Hospitality Group, led by CEO Hadi Aknin and his partner Berton Grup. Aknin, who most recently ran famed private members club, Annabel’s in London, previously served as Director of Operations at Duck & Waffle in London.

“We are honoured to introduce Duck & Waffle to the Middle East,” says Aknin. “While we’re committed to upholding the original tenants of what makes Duck & Waffle such a brilliant and unique brand, we’re equally excited to shape its distinct presence in Dubai, taking it to new heights.”

Iconic Views

A huge, perforated metal tree surrounded by lush greenery will frame iconic views of the Burj Khalifa. The venue will also feature a greenhouse dining area with a covered pergola, creating a cosy daytime setting that will transform into a lively atmosphere after sunset.

Designed by award-winning New York City-based design firm ICRAVE, other highlights of the dining space include an open kitchen and thoughtful architecture designed to effortlessly convey the space from day to night, and late night, dining.

The restaurant will feature a special after-hours menu available until late, transforming the venue into the perfect spot after a night out or a sunrise power breakfast to start the day.

London Duck & Waffle

Since its inception in London 40 floors up in the Salesforce Tower in 2012, Duck & Waffle has become a beloved destination for food and drink enthusiasts, offering a menu built around its iconic namesake dish and complemented by a specialty cocktail experience from a 360-degree walk-around ‘chef’s bar.’

The restaurant has garnered critical acclaim and a multitude of global awards including Tatler Restaurant Guide, Michelin Guide, Time Out London, Tales of the Cocktail and GQ Food & Drink among many others. A second Duck & Waffle opened in Edinburgh in 2023, and the third outpost is coming soon to Dubai’s DIFC (Dubai International Financial Centre) in the fall of 2024.

CBH Hospitality

Founders Hadi Aknin and Berton Grup are known for their excellence in the hospitality industry with over 20 years nurturing brands across the world, and especially in culinary meccas including London and Dubai. With a proven track record of success, CBH Hospitality adheres to a consistent approach that prioritises quality and innovation. Often referred to as the “Mayfair of the Middle East,” the Hub provides a dynamic and prestigious environment for these recognisable brands to thrive.

Led by CEO Hadi Aknin, founder of 28 Hospitality Group who has over two decades of experience in global hospitality, Hadi’s career spans renowned restaurants in London and Dubai, where he curated immersive experiences and propelled talented teams to new heights including renowned establishments including the famous members club Annabel’s, Petrus by Marcus Wareing, SUSHISAMBA, and Duck & Waffle UK. Complementing this is Berton Grup who has redefined the landscape of business across multiple industries from Construction to Agriculture and Hospitality including Serafina restaurant group.

*The DIFC (Dubai International Financial Centre) Innovation Hub at Innovation One, Concourse Level, is the largest financial ecosystem in the region, hosting over 700 tech firms.

Midnight Munchies & Breakfast Bites: DoorDash’s Annual Dining Trends Released

On-demand delivery platform, DoorDash has released its annual Online Ordering Trends Report* revealing New Zealand’s ordering and dining habits in a bid to help restaurant operators better understand their consumers.

The 2024 trend report, based on consumer and DoorDash data, reveals that despite the current economic climate, consumers are increasingly turning to DoorDash for their dining needs. DoorDash’s restaurant offering is expansive and highlights the changing tastes of consumers, allowing for new restaurants to be discovered with 35% of Kiwi DoorDash users ordering from new restaurants between Q4 2023 and Q1 2024. 

“Kiwis are demonstrating a strong preference for convenience and local flavour, with evolving habits that highlight a growing connection to their favourite restaurants,” said DoorDash General Manager of New Zealand, Bradley Thomas. “Our latest data shows that whether it’s late-night cravings or trying new dining spots, DoorDash is at the heart of these dining experiences, helping to bridge the gap between consumers and local eateries.”

Continued Online Ordering Growth

Despite the recent economic downturn, people are still choosing to spend on takeaways, with more than half (65%) of consumers ordering takeaways the same amount, or more than last year.

Changing Habits

As Kiwis return to the office and routines are shifting among professionals, there is a tangible impact on Kiwi ordering habits.

Culinary Exploration

Kiwis are eager to support local businesses and explore new dining experiences with 35% of DoorDash users seeking out local restaurants through the app. There are a variety of factors that go into selecting a new restaurant:

Exploring Generational Ordering Differences

Gen Z’ers and Baby Boomers have similar eating habits, both opting to eat straight from the takeaway container, while Gen Xers and Millennials are more inclined to use their own dishes and utensils. Taking it a step further, 23% of Kiwi Gen Z’ers often indulge in their DoorDash meals from the comfort of their beds.

*Methodology

The 2024 Restaurant Trends Report was created by Dynata on behalf of DoorDash. The survey was conducted from March 12-21 and included 1,007 respondents representing various ages, careers, and income levels. The average age of participants was 42, with a demographic breakdown of 46% males and 54% females, and an average household income of $104,100. Every respondent was responsible for purchasing meals for themselves or their families.

Ignite Hospo 2024 set to refresh sector with innovation & strategy

The Restaurant Association has unveiled the complete line-up of speakers and topics for Ignite Hospo 2024. This premier event, set to take place on Monday, October 7 at the Hyundai Marine Events Centre on Auckland’s Tamaki Drive, promises to be a transformative experience for New Zealand hospitality business owners.

Event Highlights

Ignite Hospo 2024 is designed to confront industry challenges head-on, providing attendees with innovative solutions and practical tools to drive their businesses forward. The event features a blend of keynote presentations, intimate campfire-style sessions and networking sessions, ensuring a comprehensive and engaging experience for all participants.

Keynote Speaker

Alexandra Carlton – From dégustation to takeout: mastering the path to global recognition in hospitality.

Campfire Sessions

1. Financial Literacy for Workforces: Mastering Open Book Management for Long-Term Financial Viability. Speaker: Sean Foster.

2. Gen Z Unlocked: Strategies to Engage, Train, and Empower the New Generation. Speaker: Benedikt Bouillon.

3. Peak Performance Playbook: Cultivating a Growth Mindset in Teams. Speaker: Dr. Paul Wood.

4. Revenue Reimagined: Discovering and Developing New Income Streams. Speaker: Debbie Humphrey.

Lightning Talks

1. Revolutionising Mental Health in Hospitality: The Barstool Brothers Initiative.  Speaker: Daniel Chin, Raising the Bar Foundation Australia.

2. Navigating Failure: From Closed Kitchens to Bottled Success. Speaker: Luis Cabrera, Besos Margaritas.

3. Dining with the Critics: Navigating the Restaurateur-Reviewer Relationship in the Social Media Era. Speaker: Albert Cho, Tobi/Eat Lit Food.

4. The Food Cost Advantage: Proven Strategies for Maximising Profitability. Speaker: Tony McGeorge, Comensa Group.

5. Unfinished Business – A Culinary Comeback. Speaker: Judith Tabron, First Mates Last Laugh.

Event Format

Ignite Hospo 2024 offers a unique blend of structured learning and informal interactions. The event kicks off with keynote presentations that set the tone for the day, followed by campfire sessions and lightning talks that dive deeper into specific topics. Each session is designed to provide attendees with actionable strategies and insights. Additionally, there will be networking opportunities throughout the day, including a grazing platter reception to foster connections.

Current Ticket Availability

Early bird tickets for Ignite Hospo 2024 are now sold out, but discounted Ignite Hospo Delegate Passes are available until August 20. The Ignite Hospo Delegate Pass includes a one-day conference programme, breakfast, three-course lunch, drinks, and a grazing platter reception with networking opportunities for just $230.00 + GST.

Judith Tabron, First Mates Last Laugh.

NZ welcomes 3.2m visitors in 2024- up 27 percent

Overseas visitor arrivals to New Zealand totalled 3.2 million in the June 2024 year, according to data released by Stats NZ. This was up 676,000 (27 percent) from the June 2023 year.

“The rise in visitor arrivals in the June 2024 year was mostly driven by China, the United States, and Australia,” population indicators manager Tehseen Islam said.

Despite the increase, overseas visitor arrivals in the June 2024 year were 17 percent lower than the record for a June year of 3.9 million in 2019.

For the June 2024 year, Australia was the main source of visitor arrivals, followed by the United States, China, the United Kingdom, and India.

For further information go to: –

Sweet Victory: Kiwi Gelato & Ice Cream Makers Scoop Medals at NZ Awards

Lemon & Berries, Salted Caramel & White Chocolate, Ginger & Turmeric, Biscotti, Chocolate Hazelnut, Rum & Raisin and Vietnamese Iced Coffee are among the medal-winning delights in the NZ Ice Cream & Gelato Awards 2024.

A panel of 20 food judges, led by new Chief Judge Geoff Scott, had the tasty task of evaluating (aka tasting ), 233 entries with meticulous attention to detail in late July.

After careful deliberation, 169 medals were awarded. Among these, an impressive 60 Gold Medals, 66 Silver Medals, and 44 Bronze Medals were bestowed upon the finest Kiwi-made ice cream and gelato creations. This resulted in 72% of entries being recognised with a medal acknowledging premium quality and flavour.

Scott says this year was marked by a significant increase in entries from boutique scoop stores such as; Charlies Gelato in Matakana, Float and Flow in Epsom, Takapuna Beach Café, Mrs Ferg Gelateria in Queenstown, Sparrow & Sweet in Pukekohe and Subi’s Desserts in Mt Roskill. He says this meant many more small-batch handmade products were assessed.

Gelato Love Affair

“Kiwis’ growing love affair with gelato was reflected with record gelato entries with 39 receiving medals. Sorbet delivered on its signature palate-cleansing zing with the category giving judges lots of fruity examples using passionfruit, mango, raspberry, apricot and lemon.”

Families buying in larger formats from supermarkets weren’t overlooked in the quality stakes either. Premium Flavoured and Premium Vanilla ice cream categories performed strongly reflecting the great quality of take-home ice cream packs in New Zealand. Popular flavours included; Strawberries & Cream, Banana Split, Fig & Honey and Chocolate Truffle with Chocolate Ganache.

Medal winners are a roll call of New Zealand’s finest makers from; Much Moore Ice Cream Co, New Zealand Natural and New Zealand Creameries to boutique makers like Patagonia Chocolates from Queenstown, Appleby Farms in Nelson and Little ‘Lato and Island Gelato Co in Auckland.

Dazzling Flavours

This year’s NZ Ice Cream & Gelato Awards highlights incredible talent and innovation within New Zealand’s ice cream and gelato industry. The competition is a showcase of dazzling flavours, textures, and styles, each demonstrating the dedication and passion of the makers behind these frozen treats. From classic favourites to daring and inventive combinations, the medal winners set the standard for excellence in the New Zealand ice cream and gelato industry.

The top Gold Medal winners are eligible to win Category Champion awards with 2024 Trophy Winners being announced at the NZ Ice Cream & Gelato Awards Gala Cocktail Party in Auckland on Thursday       29 August. For a list of winners go to https://nzicecreamandgelato.co.nz/awards-2024 and information about the NZ Ice Cream & Gelato Awards 2024, visit www.nzicecreamandgelato.co.nz