Industry Gather Together for Hospo Hui

The Fine Food New Zealand expo showcased the best local and international culinary scene, with hundreds of artisanal products, equipment, and services covering the Auckland Showgrounds.

all under one roof,” said Bidois.

Keynote speaker, Chip Klose, flew in from the United States to talk about the importance of branding and how to create a lasting imprint in hospitality. The world-renowned restaurateur shared examples of the cost of a product compared to the cost of a brand, adding that it is always good to be one of a kind.

Klose also added that hospitality is like a sales pitch that lasts for two hours. He said the more personal the experience, the more customers would feel welcomed.

Throughout the day, panels were on hand to explore various subjects that are currently major industry talking points. The subject of restaurants in the central business district of a city compared to suburbs was insightful, and how to offer a point of difference.

The Restaurant Association of New Zealand brought industry leaders together for the 2023 Hospo Hui to share tips on the trade and insights into the current market. Restaurant Association of New Zealand CEO, Marisa Bidois, said the event was a success.

“We had some great speakers at the event and received really positive feedback from those that attended. It was great to be a part of the Fine Food Show which gave attendees the opportunity to participate in both events

Adapting to post-pandemic times was frequently discussed through topics such as technology, service, and expansion. It was noted that scanning QR codes may be an efficient way to run a restaurant with some clientele, but there will still be a preference for a personal waiter to take an order. Another subject was how it was essential to make sure staff knew they were valued and how to ensure they were kept match-fit for the job, with Krishna Botica of Cafe Hanoi adding that a simple trick was feeding them staff meals full of nutrition to keep them on their game.

Collecting feedback from consumers was widely acknowledged as being a useful indicator of how a restaurant or cafe will be able to perform to its strengths. The panel agreed that service is just as important as cuisine and that good hospitality will attract paying customers.

Making sure that money was set aside for a rainy day was another point made, in the hope that another pandemic or natural disaster won’t attempt to de-rail the local hospitality sector.

Food-Futurist Tony Hunter explored the possibility of what the future of the hospitality industry will look like for Generation Alpha. Hunter expanded that there will be a serious shift in how food and beverage will look by the 22nd century and the road map of innovation along the way.

Hunter joined University of Auckland research and development engineer Dr Juan Schutte about the future of 3D printed food and how it has transformed the hospitality industry overseas. Examples of intricate, visually stunning dishes that easily accommodate dietary restrictions were explored, with Hunter pointing out that 3D-printed food has already been used in fine dining restaurants overseas by worldrenowned chefs.

Nick Morrison, Founding Director of Go Well Consulting, shared his insight on how the local hospitality industry should adopt a sustainable approach and usher out unnecessary waste and pollution. Morrison noted that it is vital to regenerate natural systems and urged the importance of keeping natural and synthetic materials from merging with recycling.

A panel on sustainable eating highlighted the importance of using as much as possible from the same product, be it produce or meat. The thought-provoking discussion, named ‘From Jellyfish to Seaweed’, also pointed out that there are environmental and health concerns from alternative eating but suggested that hospitality could play a vital role in embracing and promoting this new wave of sustainable eating.

Bidois added that the 2023 Hospo Hui offered an important opportunity to reflect on the challenges faced within the industry, and also to imagine the future of hospitality in New Zealand.

“Participating in active learning allows us to seed the opportunities of today and stay at the forefront of change. By working alongside our fellow hospitality community we can shift the future of our industry to a place that serves us all better. We look forward to evolving the event next year to continue to share ideas, tools and stories to educate and inspire our hospitality community.”

The event was also joined by well-known names from New Zealand’s culinary world, including chef Al Brown, Alex Brown, and Chand Sahrawhat.