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The New Zealand Café of the Year Award being held for the first time this year, is a sign of the evolution of New Zealand’s hospitality sector. Cafés have become a sophisticated and common feature of the trade in recent years, and the title of best in the nation will recognise high quality standards amongst the 3000 plus establishments around the country.
From South Island luxury lodges to hotel chains from the north; the nine competitors in the 2012 New Zealand Culinary Fare’s prestigious Chef of the Year competition have been named.
The finalists of the inaugural Rotorua Hospitality Awards were announced last night (Wed 23rd May) at Skyline Rotorua.
The 2012 Culinary Fare, the focus of professional performance during the annual celebration of hospitality at the industry’s trade fare in Auckland, has been transformed this year to reflect the demands of modern hospitality.
The inaugural Rotorua Hospitality Awards began this week, celebrating the region’s hospo community. Organised by the Restaurant Association of New Zealand, The Rotorua Hospitality Awards will follow a successful formula used in other regions around the country.
When this time of year rolls around it is a good idea to have a plan for coping with the longer hours often required to keep up with demand. Here are a few tried and tested strategies from the Restaurant Association team.
Hospitality businesses can often be vulnerable targets of burglary, with reports of significant stock losses often reported as a result.
A nationwide survey of restaurants, cafés and bars by the Restaurant Association of New Zealand shows that the first week of the Rugby World Cup 2011 may have delivered thousands to Party Central and the Auckland CBD, but there was no windfall for most independent operators.
A major new trade show has been announced for the restaurant and bar sector, strategically timed to provide information, inspiration and product support in the build up to the Rugby World Cup 2011.
Edited highlights from CEO Steve Mackenzie’s presentation at the recent Food Safety Summit: How well is the hospitality industry prepared for the Food Act?
The restaurant trade – stupid or astute?
Interestingly only 40% of international supporters that have bought RWC game tickets have actually made forward reservations in New Zealand, but even more interestingly, and a little scarily, only a little over 20% of restaurateurs have actually made plans to tap into this expected 80 thousand odd visitors. Most restaurant businesses, 76%, do not even plan to increase their staffing levels this year.
By Steve Mackenzie, CEO Restaurant Association of New Zealand.
“A chef shortage is a symptom of declining profits which are putting our restaurant industry at risk.”
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