Home' Hospitality Business : HB DEC 2017 - JAN 2018 Contents 10 | December 2017 - January 2018 | Hospitality BUSINESS
This year has been a year filled with change, as many election
years often are and 2018 will bring more change. As we head
toward the end of the year it’s natural for business owners
and leaders to digest what has been and plan for what might
be. At the Restaurant Association we survey our members
before the crazy season starts to find out more about how our
members have found the last twelve months. We are now over
2,000 members strong and our member’s number one concern
continues to be finding staff. We have a skills shortage in our
industry - we need more people to embrace our industry and
call it their own. At the Association, we have focused on this
issue and work on highlighting our industry as a great place to
work through our national awards platform and have consulted
with government about this issue for our industry, focusing on
immigration policy and training BUT this is something we all
need to address as a community.
As an industry, I think we need to challenge ourselves to come
up with a solution to attract more people to our industry. A
number of our members have started conversations about
wellness in the workplace – it’s a movement. These are the
kinds of ideas that if we embraced as an industry we will start
to attract more people who call this industry their own. This
message is not only to attract more people but it’s also about
the wellness of our industry as a whole. With that in mind,
remember to look after yourself as we approach a traditionally
busy time for many. Thank you to all of you that support the
Restaurant Association, my team and I will continue to work
hard to support you in your businesses.
Below is a brief overview of what the Association has achieved
over the last year.
• We completed a major rebrand of the Restaurant Association,
including the development of new logo, new collateral, new
website and more...
• We grew our Restaurant Association team to 17 people, with
13 located at the Auckland head office, 1 in Waikato, 1 in
Rotorua, 1 in Wellington and 1 in Christchurch. We doubled
the size of our helpline team and increased the membership
department to 5.
• We have welcomed over 448 new members to the Restaurant
Association, growing to more than 2,000 members around the
• Through the Association’s ProStart programme (Auckland,
Waikato), where we train unemployed NZ in basic
employability skills for the industry, we have helped to
train over 136 ProStart students, assisting them to find
employment in our industry.
• We introduced new member savings programmes with
Harrows, iMonitor, Helping Hands, Loaded Reports, EAP and
Lexis Nexis (to be launched early 2018).
• The Association actively advocated on the industry’s behalf
and was instrumental in influencing government policy on
issues such as immigration and food safety. Chief Executive,
Marisa Bidois met with seven Ministers in government to
ensure the industry’s position was clear on many issues
facing the industry.
• Our helpline assisted over 500 members who called for advice
• Our MentorMe programme assisted over 100 members.
• We hosted over 50 events - meetme’s, webinars, professional
development seminars and masterclasses.
• We grew our regional hospitality awards platform to 8, with
events in 2017 in Auckland, Bay of Plenty, Hawke’s Bay,
Wellington, Christchurch and Rotorua. We were also involved
in the management of the Nelson Awards and will be for
Manawatu in 2018. Two new regional awards will launch in
2018 – Waikato and Queenstown.We recognised Sir George
Fistonich into the Restaurant Association Hall of Fame and
awarded Everybody Eats the 2017 Good Neighbour Award.
• We hosted international keynote speakers, Jack Sotti and
Hayden McMillan and over 20 local presenters at the 2017
Hospitality Summit, which was held in Wellington for the first
time and saw attendees from around the country. The event
will move on to Christchurch in 2018.
• Our Restaurant Association gift vouchers and restaurant
gift cards look set to reach sales in excess of $1,300,000 to
directly benefit Association members.
• We represented the industry on over 15 national and regional
steering and advisory groups.
• We conducted research on the industry – from remuneration
to surcharges, to UberEats - providing benchmarks for
members and assisting with media comment.
• We supported the DineAid charity, helping to raise money for
those who need it.
• We created a platform for awareness of hospitality business
owners and employees wellbeing (more to come in 2018).
And much more!
FOOD FOR THOUGHT
Restaurant Association NZ
Marisa Bidois - Chief Executive
SOME OF OUR HIGHLIGHTS IN 2017...
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