Saying goodbye is never easy in hospo. Join us as we raise a glass to the NZ restaurants farewelled in 2024, focusing on the stories from Auckland, Wellington & Queenstown.

Stepping into hospitality in New Zealand is like joining a never-ending dance with volatility—one moment you’re riding a tidal wave of tourist demand, and the next you’re wrestling with soaring operational costs, compliance headaches, or a sudden downturn. In this candid exploration, I draw on real frontline experience to shed light on how SkyCity, Restaurant Brands, and Millennium & Copthorne each tackle the punishing highs and lows of Kiwi tourism. Strap in for an insider’s perspective that slices through the usual PR fluff, revealing what truly makes these top industry players tick—and where they might stumble—amid New Zealand’s ever-shifting hospitality landscape.

In two and a half decades, Auckland’s hotel scene has soared on Cup fever, crashed in crises, built record rooms, then fought to survive a pandemic. Discover how the city keeps reinventing itself—and what lies ahead.

From critical visa reforms and bold tourism campaigns to promising revenue growth, February 2025 gave New Zealand’s hospitality industry plenty to celebrate. Here’s why this matters for your hospo business.

Ever wonder why bed taxes and premium tourist campaigns keep popping up in headlines? Meet the people behind it all—from Dr. Lockwood Smith’s whirlwind funding grants to Louise Upston’s ‘Everyone Must Go’ push—and see how 26 years of leadership transformed our tourism identity.

Discover the storied journey of New Zealand breweries—from Captain Cook’s pioneering brews to today’s dynamic craft beer revolution and post-COVID recovery

Discover the inspiring evolution of New Zealand’s hospitality—from the era of covert inspections to today’s rigorous Qualmark accreditation and influential Cuisine Magazine hat ratings. This deep dive reveals how tradition meets innovation and sustainability, shaping an industry that continuously raises the bar for quality and guest experience.

Feeling swamped by summer’s frantic pace in your café or hotel? Take five and dig into January 2025’s big-ticket hospo news—from new visa rules and B&B trends to Auckland’s cat-café obsession. We’ll walk you through the juicy details, minus the fluff—so you can get back to delighting customers and staying ahead of the competition

The hospitality industry thrives on personal touch and exceptional service. Learn how integrating AI can amplify these elements by empowering your team with tools tailored to their needs.

You know, after years in the hospitality industry—from managing lodges in the Marlborough Sounds to front desks in bustling Auckland—you start to realize a thing or two. One biggie? A hotel is just a building. What truly makes a hotel come alive are the people within it. It's the small gestures, the genuine connections, and the personal touches that turn a place to stay into a place you don't want to leave.

In the fast-paced world of hospitality, empathy isn't just a bonus—it's the foundation. From historic roots of manaakitanga in New Zealand to modern guest relations, empathy shapes the guest experience, turning one-time visitors into lifelong advocates. Whether it's handling complaints with grace or leading a team with understanding, empathy remains the key to success in hospitality. Let's dive into why this core value has never been more crucial for hospitality professionals today.

Managing a Head Chef isn’t just about keeping the kitchen running—it’s about building a partnership that enhances every aspect of your venue. Learn how to navigate this complex relationship with practical, real-world strategies.In this guide, we delve into the art of managing a Head Chef, offering insights that go beyond the basics. Whether you’re a GM, venue manager, or owner-operator, discover how to elevate your culinary operations