Hospitality Business Magazine

Chef celebrates 25 years at Auckland’s iconic Sails Restaurant

By Dr Lindsay Neill

Jason Blackie is the Head Chef of Sails Restaurant in Auckland’s Westhaven Marina. Jason has been at the helm of Sails’ kitchens for the last 25 years.

He started his culinary journey studying at AUT’s School of Hospitality and Tourism while simultaneously working at a range of local Auckland venues. After traveling to Europe, working in Austria and London, Jason returned to New Zealand.

At that time he worked at The French Cafe alongside its Head Chef Kate Faye, (who is now part of the Sabato team), before joining Sails. During our interview Jason suggested his longevity at Sails Restaurant not only revealed the combination of his own enthusiasm and passion for food, but also reflected the ways in which the restaurant owners, the Littlejohn’s, created a sense of family and community for staff.

Sails Restaurant at Auckland’s Westhaven Marina.

Working intergenerationally with Valerie, and her grandsons Zachary and Thomas, Jason realises his, and the staff’s, sense of family and community. Jason and the Littlejohn’s know that these are the elements that create long-term staff loyalty.

“Every morning Valerie and I make coffee for each other. It’s a great opportunity to touch base and to put the world to rights. Incidentally, I make the best coffee,” Jason joked.

During the COVID-19 pandemic, staff were the Littlejohn’s main priority. Jason noted that “we talked to the staff. We made sure that they were all right and had enough money to pay their rent and live.” After COVID-19, Sails’ business boomed; “People were sick of being at home, they wanted to dine out. Our regulars flooded back,” Jason shared. That came as a total surprise to Valerie Littlejohn. Valerie thought that “the restaurant would be flat, dead, but I was delighted that I was wrong.”

Jason’s menu inspiration comes from a number of places and sources. “In my early years with Sails I shared local and overseas travel with great friend and Sails owner, the late Bart Littlejohn. Together we experienced some great food, wine, and friendship.

Valerie Littlejohn with her grandsons, Thomas and Zachary.

“Now, I encourage creative collaboration with the young and talented chefs that have worked in our kitchen. Some of my staff now are head chefs of their own kitchens. Seeing their success is important to me.  They are creating hospitality families and communities too.”

Jason also gets his menu ideas from books. His favourite culinary tome is Simon Wright’s French Cafe Cookbook.

“That particular text gives me a sense of how local ingredients are made fantastic. We are so lucky here in New Zealand, we have the best seasonal produce. I love food, and I love what we have achieved at Sails.”

Jason takes a grounded approach to Sails produce. He works closely with suppliers changing the menu to reflect seasonal local produce and its availability. “Suppliers keep me updated with produce coming in and out of season. Recent weather patterns have played havoc with normal seasonal produce. That means I have to think creatively,” Jason shared.

Considering his 25-year stint at Sails Jason concludes that “I can’t see myself going anywhere else soon. Sails is a big part of my life and I’m a big part of it. My advice for anyone wanting a career in hospitality, its that hospitality work is hard work. You must be enthusiastic and reliable. Hospitality and cooking are about teamwork. It can be the best career ever!”

$1billion Commercial Bay complex completed with InterContinental Auckland opening

The Mayor of Auckland, Wayne Brown, has officially opened InterContinental Hotels & Resorts’ new Auckland landmark hotel, InterContinental Auckland. Mayor Brown officiated the opening at a ribbon-cutting ceremony on January 30, with a welcome from Ngāti Whātua Ōrākei.

In attendance were Matthew Tripolone (Managing Director – Australasia & Pacific, IHG Hotels & Resorts), Scott Pritchard (CEO of Precinct Properties) and Ryan South (General Manager of InterContinental Auckland).

Matthew Tripolone, Managing Director – Australasia & Pacific, IHG Hotels & Resorts, said: “We are delighted to open the doors to InterContinental Auckland. The hotel will contribute to the local economy, and we believe that the power of the world’s largest luxury hotel brand family will bring business and leisure travellers from around the world.

InterContinental General Manager, Ryan South and Executive Chef, Gareth Stewart.

“Set amongst the vast laneway shopping and dining precinct of Commercial Bay, InterContinental Auckland officially opened its doors to the city’s vibrant cultural scene and is set to become a premier destination for CBD professionals and a must-visit destination for both local and international travellers.”

InterContinental Auckland completes the 1 billion dollar (NZD) Commercial Bay lifestyle precinct and has opened 100 jobs within the Auckland CBD. InterContinental Auckland features 139 sophisticated guest rooms and suites, the majority of which showcase the best of the city, providing scenic city and water views, set on the 6th to the 11th floor in the prestigious building.

CEO of Precinct Properties, Scott Pritchard, said: “The opening of InterContinental Auckland and Advieh Restaurant and Bar is very exciting for Precinct Properties as it is the first time we’ve ventured into the hotel industry.”

With over two decades of experience at IHG Hotels & Resorts in Australasia, Indonesia and the Pacific, Ryan South has been appointed General Manager of InterContinental Auckland and will lead an experienced and dynamic team of 100 people.

Ryan South, General Manager of InterContinental Auckland said, “We are excited by the incredible local and international enthusiasm for the hotel and look forward to welcoming guests to stay and dine.”

With Gareth Stewart at the helm, the hotel’s signature restaurant Advieh Restaurant and Bar will provide a contemporary twist on Middle Eastern-inspired cuisine championing New Zealand’s finest produce. Guests can expect a menu that encapsulates the essence of spice and flavour.

Beyond the restaurant itself, Advieh Restaurant and Bar will influence the hotel’s Club InterContinental lounge opening mid-2024, as well as the hotel’s in-room dining menu, allowing guests to experience a similar culinary experience in the comfort of their room.  Bookings for InterContinental Auckland and Advieh Restaurant and Bar are now open.

Burger Nation 2024 begins this week!

Get ready for the best summer ever burger lovers, with the inaugural Burger Nation 2024 set to kick off this week.

Celebrating the best burgers that New Zealand has to offer, the month-long showcase sees more than 250 eateries around the country serving up their own unique take on this most humble of culinary heroes. And with organisers out to reclaim the essence of what makes a great burger, the celebration sees everyone from classic takeaway joints, to beach-side food trucks and city bistros taking part.

“We don’t want to stare into the void of a burger spiked on top of a bloody mary in a Las Vegas death spiral of insanity,” says Nick Brown from event producers Cook & Nelson. “Burger Nation is about finding the best burgers in real life. The dirtiest, tastiest, umami-iest burgers in the country!”

With a total of 250 eateries taking part from Havelock North to Hataitai, Mangawhai to Morrinsville, Ngatea to New Plymouth, Piha to Petone, Waiheke to Waipiata and Chartwell to the Catlins, burger lovers are in for a lip-smackingly good summer.

Whether it’s the Frying Nemo from Ponsonby’s Parade, the Boardwalk from Beach Buns in Hahei, the Karaage Chicken Burger from Albion Canteen in Napier or the Ramalamadingdong Ramen Burger from The Crooked Elm in Lower Hutt, there’s something to tickle all tastebuds north of the Cook Strait.

Further south, burger fans can also munch on many a mouthwatering creation, like The Squid Games from Beers by Bacon Brothers in Christchurch, the tongue-twisting Peter Piper Picked A Pecking Pickle Pork Burger from the Birdwood, also in Christchurch, the Bourbon Legend from Rad Dad in Invercargill, and – laying claim to the southern-most entry in the showcase – the Burger Me! That’s A Tasty Burger from Peake’s Kitchen in the Catlins.

With loads of classic and smashed beef patties and Kiwi burgers on offer, there’s also plenty to tempt more adventurous palates, from beef cheek, venison, pork belly, goat and a Lamburggini, to soft shell crab, duck a l’orange and a vegan sticky ‘pork belly’, and Vietnamese, Korean, Indian, Brazilian, Japanese and Mexican inspired creations. 

“Wherever you are over summer, now’s the perfect time to get out there and sample our nation’s best in all their juicy, glorious burgeryness”, says Brown.

Running from now until Sunday 3 March 2024, Burger Nation is open to all New Zealand eateries, with burger joints, pop-ups, food trucks, bars, cafes, bistros, hole-in-the-wall eateries, a hotel and even a cinema taking part.

With no competitive element to the promotion, the only requirements are that each entry is recognisably a burger, involving a bun – or bun-substitute and a cooked patty that can be meat, fish or vegetable, and it must include pickles from the McClure’s Pickles range in, on or with the burger, because in the words of Brown: “the burger party only really gets started when the pickles get amongst it!” Everything else is up to the maker’s imagination.

What makes a great burger? “It’s about accessible decadence” says Brown. “Whether it’s a vegan masterpiece or cheesy meat fest, a good burger is about balance within excess. The harmony between salty, fatty richness and the punchy acidic pop of a premium pickle.”

A full list of participating eateries is available here or for more information, head to www.burgernation.nz

Burger Nation 2024 is brought to you by Cook & Nelson and McClure’s Pickles.

www.burgernation.nz @burgernationnz / @cookandnelson #burgernationnz

Iconic The French Café reopens alongside new Asian venture

Chef and restaurateur Sid Sahrawat’s vision for a modern Asian eatery becomes a reality this week with the opening of Anise in the space formerly occupied by The French Café.

Meanwhile, The French Café has moved to a dining room on the opposite side of the courtyard at the Symonds Street premises.

The opening of Anise adds versatility to what is now a mini dining precinct, housing the two restaurants wrapped around a courtyard reminiscent of an old French quarter, complete with a fireplace, herb garden and al fresco dining.

Anise and The French Café are just two of the four restaurants in Sid and Chand Sahrawat’s impressive stable of Auckland establishments – they also own and operate modern Indian restaurant Cassia at SkyCity and a tandoor inspired bar and restaurant, KOL, in Ponsonby.

Anise

Anise, a brand-new concept for the Sahrawats, is a casual 70-seat modern pan Asian eatery with a menu curated by executive chef Sid and head chef Tommy Hope.

Anise adds versatility to what is now a mini dining precinct, housing the two restaurants wrapped around a courtyard reminiscent of an old French quarter.

The restaurant has a reception and bar area, as well as two dining areas – the front room and back dining room, the latter overlooking the internal courtyard.

A wall in the front dining room greets guests with a Japanese inspired decal which depicts cherry blossoms from the Meguro riverside in Tokyo. New mahogany finished tables, plants and dusky pink cushions complete the transformation of the rooms.

Sid is a big fan of modern Asian cuisine, having started his chef career working in a pan Asian restaurant in Oman. He says he’s had great fun testing dishes on the family during the summer break and working with head chef Tommy and the team on this menu.

The debut menu will change with the seasons, is designed for sharing, and is divided into snacks, entrées, mains and dessert, offering up the chefs’ take on modern Asian cuisine with glimpses of flavours from Japan, Thailand, Malaysia, Korea, Cambodia and China.

The selection of five snacks include Thai green curry beef short rib pies and Sid’s favourite, the black pepper crab croustade with dashi and egg yolk sauce – an ode to Singapore’s ubiquitous chilli crab dish which Sid says he enjoys every time he is in the country.

Anise’ debut menu will change with the seasons, and is designed for sharing.

The five entrées include delicious, sweet baby corn with yuzu kosho, miso brown butter and finger lime, and the tender but spicy buttermilk masala fried chicken sliders with ghost chilli mayo and pickle.

There are six mains on offer, including a perennial favourite in the Sahrawat household that Sid has been refining for almost two decades, Masterstock pork belly caramelised with green apple, ginger and savoy cabbage. Other large dishes include roasted shiitake mushrooms, kombu butter, sour buttermilk with a sticky soy glaze; tiger prawns with fermented pepper, yellow curry and XO; and sticky braised beef galbi (Korean short rib) with kimchi, carrot and puffed rice.

The final act features four sweet options, including a modern spin on a popular street dessert – a Thai Black sticky rice pudding. Anise’s version features puffed black rice, chewy mango, jasmine rice ice cream and burnt pavlova as a clean and cooling conclusion to the main event.

Sid says he has wanted to put more Asian flavours on the table for a while now.

Anise’s Wine Cellar private dining room. Anise and The French Café reopen together on Friday, February 2. For more information and for sample menus see anise.co.nz and thefrenchcafe.co.nz.

“While you may have often seen Asian influences on my menus, Anise gives me the opportunity to really dive into and showcase bold flavours of Asian cuisines from Indonesian to Cantonese, Thai to Japanese”, he says.

“Our kitchen team has always been diverse, and the Anise menu will be a true collaboration of different cultures.”

Guests are invited to Indulge in Anise’s array of beverages, featuring an artfully crafted cocktail list by bar manager, Rob Chacon. Infused with fresh, tropical, and Asian ingredients, these cocktails are thoughtfully designed to complement the diverse culinary offering.

The wine selection, curated by sommelier and restaurant manager Aleksandr (Alex) Shchepetkin, is a journey through the modern wine movement highlighting exquisite offerings from countries such as Japan, Syria, Lebanon, and China.

The two teams on the Symonds Street premises will be dressed differently to identify with the two very different offerings; Team Anise will wear jeans, white tees and green aprons, while Team French Café retain their elegant but simple look of black dress or trousers with white shirts.

Anise launches on Friday February 2 and will be open Tuesday to Saturday for dinner and lunch on Saturdays.

The French Café

The French Café, an iconic name on the Auckland dining scene with a 40-plus year history, is now housed on the opposite side of the courtyard. It affords a bird’s eye view of the action with an open plan Gaggenau kitchen island, creating an atmosphere of dining in someone’s home – albeit an exquisitely cosy one.

While the dining room may have moved, The French Café continues to offer contemporary New Zealand cuisine in a relaxed fine dining environment. Gone are the white tablecloths, replaced by smaller mahogany tables in a room designed to comfortably seat 35 guests.

On offer, a five course tasting menu with vegan and vegetarian menus available on request and an extensive wine and beverage list.

The beverage selection at The French Café features a curated array of special wines and spirits, thoughtfully sourced from around the globe. The cocktails and mixed drinks are meticulously crafted with a keen emphasis on superior ingredients – from using only freshly squeezed juices in cocktails to showcasing the distinct character of each drink with top-shelf spirits.

The monthly Gaggenau Tuesday Test Kitchen continues on the first Tuesday of every month and sees the team dish up a six-course menu with snacks – putting the spotlight on two dishes each from The French Café, KOL and Cassia.

Sid says feedback from the long-time and regular restaurant diners has been hugely positive.

“Our (regular) diners love the idea of being able to see the chefs plate and cook dishes just metres from where they are sitting and see this move as yet another evolution of the legacy of The French Café which started with Annie Mantell and Barrington Salter back in the 1980s.

“As the restaurant’s fourth owners, we continue to view ourselves as the custodians of The French Café.

“We’ve been lucky enough to be part of that rich tapestry for just five of these years and we are committed to retaining its legacy as one of New Zealand’s top fine dining establishments and hopefully attracting a new generation of diners,” he says.

The French Café will be open Thursday to Saturday for dinner and Saturdays for lunch.

Anise and The French Café reopen together on Friday, February 2. For more information and for sample menus see anise.co.nz and thefrenchcafe.co.nz.

Top flavour tastes for 2024

Look out for Teriyaki, gochujang and Yuzu this year, says the team at Kerry, a world leader in taste and nutrition.

Kerry has released its 2024 Taste Charts, A World of Future Tastes, to the global food and beverage community. The culmination of Kerry’s year-long research is a series of incisive charts created separately for 13 individual regional markets, including 30 countries in Asia Pacific, Middle East & Africa (APMEA).

The charts list mainstream, key, up-and-coming and emerging tastes across five food and beverage categories, provide an in-depth analysis of the flavours, ingredients and trends that will shape innovation in the food and beverage sector in the year ahead, and inspire product and menu developers worldwide. 

Kerry researchers conducted a deep dive into the lifecycles of two long-popular flavours — orange and chocolate — and examined how these mainstream ingredients are evolving into all manner of inventive tasty product offerings around the world. These two case studies demonstrate how popular and traditional tastes worldwide are fusing into new, innovative applications as brands source, combine and recombine flavours and ingredients from other places. 

Across Australia and New Zealand, international cuisine flavours are influencing the market. Teriyaki has shifted from ‘Up & Coming’ to ‘Key’ under Savoury. Meanwhile, matcha on the Australian Sweet chart and gochujang across the Australia and New Zealand Savoury charts have gone from ‘Emerging’ to ‘Up and Coming’.

Top insights for 2024 flavour innovation in Australia and New Zealand:

Across wider Asia Pacific, the flavour scene remains vibrant. Commenting on the 2024 Asia Pacific (APAC) Taste Charts, Avinash Lal, Market Research & Consumer Insights Director, Kerry Asia Pacific, Middle East & Africa, said: “APAC is a colourful flavour tapestry, constantly evolving and influenced by diverse cultural traditions, emerging trends, and evolving consumer preferences. Consumers are also rediscovering the magic of their own culinary heritage, seeking out unique regional ingredients and flavour profiles. Think calamansi-infused yogurt in the Philippines, or black sesame latte in Japan.”

Lal added: “Young consumers are craving bold and unusual flavour combinations, driven by social media’s influence and a desire for novelty. This opens opportunities for sweet-savoury pairings like bacon milkshakes, coffee infused with black garlic, and chocolate bars with wasabi. The plant-based revolution is also taking off, leading to new demand for creative flavour solutions in meat and dairy alternatives, such as mushroom jerky in Australia and jackfruit rendang in Indonesia.”

Soumya Nair, Global Consumer Research and Insights Director at Kerry, observed: “Consumers want tasty new innovations or flavours they may have experienced while travelling. We are seeing many unique flavour intersections in foods and beverages. Although rapidly changing times can present great challenges, they also provide an unparalleled opportunity for brands to catch a trend on the rise. The Kerry 2024 Taste Charts are a valuable tool for the food and beverage industry to navigate the new taste environment for products.”

Cauliflower wings with teriyaki sauce – vegan crunchy baked cauliflower florets coated in brown sauce topped with fresh cilantro, sesame seeds, served with lime and rice.

International Young Chef competition opens for NZ entries

The Chaine des Rotisseurs’ best Young Chef competition is happening again in March this year with the prize of representing New Zealand at the International Young Chef competition in Budapest, Hungary in October, up for the winner.

The Jeune Chef of the Year (Young Chef) is organised by the New Zealand Chapter of the Chaine des Rotisseurs, a French based international group which promotes the culinary arts, conviviality, and fellowship.

The chaine is inviting chefs who are under the age of 27 in October this year, and who have a proven track record in fine dining to take part, entering the competition by February 16.

“It is a demanding and challenging experience,” says the convenor of judges MacLean Fraser, who has represented New Zealand in several international competitions.

“In 2022 we had six outstanding competitors and Joshua Ross, the head chef at Bellamy’s, won that competition and was later placed third in the world at the international competition in Mexico City.”

The New Zealand competition will mirror the international black box format.

On the day competitors open a mystery box of ingredients from which they then have four hours to compose, prepare, cook and serve a three course meal. They are judged on the menu, use of ingredients, and the preparation and the composition and quality of the meal.

The 2024 New Zealand competition will be held at the Cordon Bleu School in Willis Street in Wellington on Saturday 16 March starting at 9am. A panel of six experienced chefs and qualified judges will mark the contestants. The winner will be announced at 5pm the same day at the Cordon Bleu School.

Remember the closing date for entries is Friday February 16.

Inquiries about the competition format should be directed to the head judge, MacLean Fraser, Conseiller Culinaire for the Chaine des Rotisseurs at maclean.fraser@alliance.co.nz 

Rotorua to host MEETINGS 2024 in June

Stunning landscapes, rich cultural connections, a new Hobbiton™ Movie Set tour, and a special Matariki dinner are all part of the experience for hosted buyers at MEETINGS 2024 in Rotorua this June.

Applications open on 31 January for the most important event in New Zealand’s business events calendar on 19 and 20 June 2024.

Business Events Industry Aotearoa’s 28th annual event will showcase the best of New Zealand’s business events products and services at Rotorua’s Energy Events Centre, opening with a welcome event on 18 June at the Sir Howard Morrison Centre.

BEIA Chief Executive, Lisa Hopkins says the excitement from international buyers is already being felt, with this destination’s unique gems set to be a big drawcard for the event’s guests.

“Much more than a trade show, MEETINGS is New Zealand’s must-attend event for conference, incentive and meeting organisers. We’re so excited to be in Rotorua – the birthplace of New Zealand tourism, and our cultural heartland. It’s the perfect time for all of us to come together in such a unique place and to celebrate Matariki – the Māori New Year,” she says.

Fully-hosted buyers can book 26 appointments over two days from a choice of up to 200 exhibiting organisations. For New Zealand business event organisers, both one and two day hosted buyer options are available.

Hosted buyers receive complimentary transport to Rotorua courtesy of Air New Zealand and Johnston’s Coachlines, as well as accommodation at one of eight host hotels and tickets to social events.

MEETINGS has partnered with Hobbiton™ Movie Set Tours to offer pre and post visits where buyers can experience the brand-new Bagshot Row™ development. Host city Rotorua is offering a not-to-be-missed destination famil on Tuesday 18 June, and hosted buyers can choose to join post-MEETINGS famils in the nearby regions of Waikato and Taupō. Hosted buyers will be invited to a special Matariki dinner on Wednesday 19 June, courtesy of RotoruaNZ.

This year, day buyer registrations are opening in mid-February to ensure day buyers have plenty of time to plan their trip to MEETINGS in Rotorua.

Complimentary shuttle buses will run from Rotorua airport to the venue for key inbound and outbound flights, and complimentary return coach transport will be available each day from Auckland to Rotorua courtesy of Johnston’s Coachlines.

This year’s programme will see additional time for buyers to explore the show floor during appointment-free periods, to enable greater networking and interaction with exhibitors.

Day buyers can add extra options to their registrations to enhance the value of their attendance. These include a speaker programme on 19 June and a range of educational sessions during lunch on 20 June. Host-hotel partners are offering special rates for day buyers, available on the MEETINGS website. The MEETINGS 2024 hosted buyer programme is open to key decision makers and organisers of business events, including conferences, tradeshows and travel incentives from Australia and New Zealand.

Auckland Fried Chicken Festival returns this weekend!

Calling all fried chicken lovers! Auckland Fried Chicken Festival is back and crispier than ever! 

Join for a clucking good time as Food Truck Collective takes over Victoria Park, transforming it into a fried chicken lover’s paradise! 

What’s on the menu? Indulge in a feast of fried chicken delights from some of Auckland’s iconic food trucks and pop-up restaurant. From classic crispy goodness to innovative twists, there’s a flavour for every palate. 

Soak in the lively atmosphere with a fantastic line up of live music. It’s not just a food festival, it’s a celebration of community, great tunes, and, of course, the love for fried chicken! 

Wash down those delicious bites with locally stocked beverages from Behemouth Brewing Company, your favourite Pals flavours, The Hunting Lodge Wines, Karma Drinks and Red Bull. 

Secure your spot for a finger-licking, toe-tapping, and downright awesome day.

WHEN? Saturday February 10, 2024. Time: 10 am – 4 pm

WHERE? Victoria Park, Auckland.

Legally speaking: – 90 Day Trials – what you need to know

When: This law became effective from 23 December 2023

What: All employers in New Zealand, no matter their size, are now able to use 90-day trial periods. Previously, they only applied to employers with fewer than 20 employees. The trial periods are now available to all employers.

Why: Provides employers with greater confidence when hiring new employees.

What you need to do: A trial period must be agreed to by the employer and the employee in writing, and in good faith, before the employee starts work, as part of their employment agreement.

The extension of 90-day trials will not affect other aspects of employment relations, such as the requirement to act in good faith, or worker protections regarding pay, conditions, leave, and health and safety.

If you’re hiring people on certain work visas, you will also need to consider any immigration requirements relating to the use of trial periods.

Trial periods(external link) — Employment New Zealand

Employment Agreement Builder(external link)

Repeal of Fair Pay Agreements legislation

When: From 20 December 2023

What: The Fair Pay Agreements (FPA) Act has been repealed. Rights and obligations under other employment legislation still apply. Employers, unions, and employees are encouraged to work together to agree suitable employment terms. 

What you need to do: If your organisation currently holds any personal information collected for the purpose of the Fair Pay Agreement activities, including bargaining, it must now be disposed of in line with the privacy laws. The Office of the Privacy Commissioner explains how you can do this.

Disposing of information and documents safely(external link) — Office of the Privacy Commissioner

The repeal of fair pay agreements legislation(external link) — Employment New Zealand

The Ministry of Business, Innovation and Employment has more information on fair pay agreements.

Fair Pay Agreements legislation(external link) — Ministry of Business, Innovation and Employment

Potential changes to tax

This content is written in association with Hnry.

When: From June 2024

What: The new government have disclosed their upcoming tax plan. There have yet to be any policies passed that will impact you today. However, it can be helpful to be aware of what might be around the corner. The proposed changes include:

Why: New Zealand has been managing inflation and the cost-of-living crisis. The proposed changes are aiming to tackle these financial strains for Aotearoa.

What you need to do: Keep an eye out for updates. We will be sharing any major changes, including from IR, that you will need to be across.

Subscribe to the business.govt.nz newsletter to keep up to date on law changes and everything small-business related.

For more information on what all the changes mean for sole traders and small businesses, Hnry has a full article going into depth on the specific impacts.

Hospitality Business’ Leaders Forum: Growth, resilience and culinary excellence

By Marisa Bidois, CEO Restaurant Association of New Zealand

As we step into the year 2024, we do so with cautious optimism. Our industry is no stranger to change, and the coming year promises a mix of opportunities and challenges.

In 2023, our industry marked a momentous milestone with the establishment of a dedicated Hospitality Minister—an accomplishment that fills me with particular pride. At the Restaurant Association, we tirelessly advocated for this change over several years, and witnessing it finally come to fruition is truly gratifying.

We believe that this development is of utmost significance, as it cements our industry’s permanent place in the Government’s narrative. We are optimistic that this newfound influence will lead to positive changes that benefit our industry as a whole, enabling us to drive meaningful improvements for the betterment of all involved.

Along with this major milestone achievement, we also see the reinstatement of 90-day trial periods, and the repeal of the Fair Pay Agreements. These changes have brought much needed optimism for our businesses.

Nonetheless, it was also a year marked by substantial cost-of-living challenges. Coupled with adverse weather conditions that severely impacted various regions in the North Island, these factors presented formidable hurdles for our industry to overcome.

Looking at the economic landscape, we are seeing five key risk areas: inflation, fiscal policy, population growth, the housing market, and geopolitics. Encouragingly, experts forecast a gradual decline in inflation. This reduction is expected to ease the financial burden on households, which has historically resulted in increased patronage at our establishments.

Turning to regulatory changes, two significant developments are on the horizon. First, Trial Periods will become accessible to all, a long-awaited change that offers a bit more flexibility when working through your hiring process, but be warned there are still strict guidelines to follow when implementing and relying on this provision. Second, the unwinding of Fair Pay Agreements will provide another welcome respite for our businesses.

Visitor numbers are also expected to continue their growth trajectory. This trend not only benefits our industry but also bolsters the overall economy. As tourists flock to our beautiful country, our members across the nation are poised to showcase the diversity and excellence of Aotearoa’s culinary scene.

Despite ongoing skills shortages, our recent surveys suggests that the severity of this issue has lessened compared to recent years. However, it is still an area for us to focus on and to address this challenge, we must persist in developing our workforce through training and development programmes.

The Restaurant Association remains steadfast in its commitment to working with our members to find innovative solutions and bridge the skills gap. Investing in our workforce is pivotal to delivering exceptional dining experiences.

Profitability remains a central focus for our industry. After enduring some of the toughest years on record, it is imperative that our businesses continue to review their systems and processes vigilantly. Many have persevered through trying times, and the upcoming year presents an opportunity to rebuild and ensure sustainability. The Restaurant Association is dedicated to providing support and resources to help our members flourish.

In conclusion, 2024 holds promise and potential for the restaurant industry, along with its fair share of challenges. We must remain adaptable, responsive to change, and committed to delivering the exceptional dining experiences our customers have come to expect. By seizing opportunities and collaborating, we can surmount obstacles and guarantee a prosperous year for our industry.

As CEO of the Restaurant Association, I want to emphasise our unwavering commitment to supporting our industry and fostering its success. Together, we can make 2024 a year marked by growth, resilience, and culinary excellence.