Restaurants ride shotgun & raise $370k for cyclone relief –

Hospitality businesses across the country hosted the nation’s biggest dinner party on Monday March 20, raising $370k in support of those impacted by Cyclone Gabrielle. Masterminded by Al Brown and supported by the Restaurant Association, 157 businesses across the country took part, with 6600 diners purchasing tickets. Restaurants from Northland to Stewart Island cooked up a two course menu with proceeds going directly to those impacted by the cyclone. Thirty-five per cent of the proceeds will also go directly to hospitality communities impacted by the recent weather events. “I couldn’t be more stoked with how Cooking Up A Storm came…
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Hotel Email Marketing – All you need to know

Hotel email marketing is an essential strategy for hotels to promote their services and increase bookings through targeted and personalized email campaigns. By using email marketing, hotels can connect with potential guests, build customer relationships, and drive revenue growth. A proper email marketing and communication strategy will drastically improve your hotel’s ability to engage with customers, build guest loyalty, and drive direct repeat business, which will set you apart from your competitors. Before we dive in, be sure to visit our ultimate guides to hotel marketing and guest loyalty. What is hotel email marketing? Hotel email marketing is one of…
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Chefs to represent NZ –

Expressions of Interest are open for chefs keen to represent New Zealand at the Worldchefs Pacific Rim semi-finals in Christchurch from July 4 – 6, 2023. The Semi-final winners progress to represent the Pacific Rim region at the Worldchefs final to be held in Singapore from October 22 – 25th 2024. All entrants must be members of NZ Chefs on or before May 30, 2023 and if successful, maintain membership for the duration of the competition programme. The semi-finals category challenges are: • Global Chefs • Young Chef – must be born on or after 1st January 1999 • Pastry…
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First Table serves new reservation system –

Foodie tech company First Table is changing the way people book dining experiences with the launch of its latest product, Regular Table. The new product simplifies the reservation process by offering real-time availability for all participating restaurants, making it easier for diners to find and book a table, all in one place, without the First Table offer. With Regular Tables, there’s no longer a need to search multiple websites for restaurants open in a city or call around to find a restaurant that can accommodate large parties. The platform seamlessly checks live availability and inserts bookings directly into the restaurant’s…
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Amadeus and Pattern Expand Partnership to Bring Seamless Insurance Options to UK Travel Agents

November 22, 2022 – As travel continues on its road to recovery, some uncertainty remains, and therefore it’s important travelers protect their upcoming trips against any unplanned disruptions. To provide more peace of mind to travel agents and their customers in the UK, global travel technology leader Amadeus, and global InsurTech MGA Pattern Insurance, have partnered once again to provide seamless insurance options. This latest innovation allows travel agents to introduce insurance proposals from Patterns through the Amadeus Selling Platform. When a traveler confirms they are interested in obtaining insurance during the booking process, the agent can then trigger a…
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Largest food price rise in 32 years –

Food prices were 11.3 percent higher in December 2022 than they were in December 2021, Stats NZ has announced. This is the biggest annual increase since April 1990, when food prices increased by 11.4 percent. In December 2022, the annual increase was due to rises across all the broad food categories Stats NZ measures. Compared with December 2021: *grocery food prices increased by 11 percent*fruit and vegetable prices increased by 23%.*restaurant meals and ready-to-eat food increased by 7.8 percent*meat, poultry, and fish prices increased by 11 percent*non-alcoholic beverage prices increased by 7.3 percent. Grocery food was the largest contributor to…
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NZ restaurants embrace food waste minimization ideas –

Forward-thinking chefs and hospitality owners are dealing with the environmental impact of food waste by minimizing it in their kitchens. At Vic Road Kitchen in Auckland’s Devonport, chef-owner Ian Shields changes his menu every few days to limit spoilable inventory. “We only buy in enough to do a couple of portions for the night,” explains Shields, the British-born chef, who opened his restaurant in 2018. “I’m not afraid to run out of a dish; I’d rather run out than have waste. We try to utilize everything we’ve paid for so at the end of the week there is very little…
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Looking for a twist? Become a pretzel pal

Feel like your menu needs a twist? Bloom’s Pretzels has the answer; each pretzel that leaves our bakery has been hand-twisted with premium ingredients. A trusted recipe with information and encouraging support to create mouth-watering pretzels, these will be the perfect artisan addition to your menu. The Bloom’s Pretzel range includes: CLASSIC PRETZEL Our Classic Standard Pretzel is our most popular size, for sandwich creations and with enough belly to add savory toppings or cover with sweet sugar, they’re ideal for cafes, hotels, luxury lodges and bars looking for a dazzling golden point of difference. JUMBO PRETZEL Behold, the Jumbo…
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