Ongoing Staff Shortages

The New Zealand hospitality industry continues to face challenges with the ongoing problem of immigration, despite the efforts of businesses to attract and retain skilled workers. This situation is particularly challenging in regions with high accommodation costs and limited options.

The industry's need for skilled and experienced workers is paramount. Without them, businesses struggle to provide high-quality services, which can result in a loss of customers and ultimately affect business viability.

The effects of this shortage extend beyond individual businesses and can also have a negative impact on tourism.

Addressing this challenge, the industry must push the government on the pathway to residency for hospitality workers. With other countries offering better opportunities for immigrants, New Zealand businesses must have a competitive offering to attract and retain skilled workers.

However, the immigration process can be complex and time-consuming, and compliance with regulations can be daunting. To overcome these challenges, operators must consider engaging with experts who can provide guidance and support throughout the process.

In today's economic climate, businesses must also look at other avenues for growth, such as offering loyalty cards and early bird deals and reviewing menu offerings, opening hours, and staffing levels. caitlan@reviewmags.com

Despite the challenges, inspiration can be drawn from previous times of economic uncertainty. By revisiting successful strategies of the past and embracing new approaches, operators can survive and even thrive.

One such approach is the value of beverages - providing customers with unique experiences, drinks open up possibilities for mixologists to explore and experiment, taking unique flavours and creating new and exciting cocktails. In this issue, we talk about beverages and the exciting range of new drinks on the menu.

Publisher: Tania Walters, tania@reviewmags.com

General Manager: Kieran Mitchell, kieran@reviewmags.com

Group Managing Editor: Sarah Mitchell, sarah@reviewmags.com

Editor: Caitlan Mitchell, caitlan@reviewmags.com Editorial Associate: Sam Francks, sam@reviewmags.com

Maasdam, annabel@reviewmags.com

New Zealand company, Sandymount Distillery, has received notification from EKOS that it has achieved carbon-neutral status.

The distillery, located on Sandymount Road on the Otago Peninsula, has been in commercial operation since May 2021, and owner and distiller Richard Wilson is particularly pleased to have reached this milestone before the business’s second birthday. Wilson said that this is something he has been working for since the start, and that it is something he wants to celebrate.

“It’s great to be pushing the boundaries in this space. New Zealand’s distilled spirits sector is very collaborative and futurefocused so I’m definitely not the only one working with our environmental footprint front of mind, but I’m still pretty happy to be the first to get this tick,” said Wilson.

Wilson is aiming to create some of New Zealand’s best craft spirits, using the property to provide the resources, and replenishing the property by replanting and encouraging the growth of native forests and habitats.

The EKOS certification, which needs to be renewed annually, assesses every aspect of the business, considering the carbon outputs against the carbon mitigation measures. Wilson’s prior experience in facility management meant that he could factor in carbon mitigations as he was developing the distillery site.

The largest contributor to Sandymount Distillery’s carbon footprint is travel and freight, although Wilson delivers local Dunedin orders himself, meaning he can combine trips and reduce both fuel consumption and packaging.

“Becoming carbon neutral is the first step. What we have to do next is work out how to reduce our footprint entirely so we can get to carbon zero, there’s a way to go for that yet,” acknowledged Wilson.

Wilson added that Sandymount Distillery has plans to plant over 2000 native trees over the next 36 months.