Hospitality sector set for a boost as August events fuel winter trade

Major food and drink festivals are set to provide a welcome winter boost for many New Zealand hospitality businesses in August.

Restaurant Month in Auckland, Visa Wellington On a Plate and Beervana in the capital are taking place during  one of the traditionally quieter months for hospitality.

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Chief Executive of Hospitality New Zealand (Hospitality NZ), Kristy Phillips said events play a significant part in creating a thriving hospitality sector.

“Wellington On a Plate and Restaurant Month were established off the back of the Global Financial Crisis almost two decades ago to encourage people back into restaurants, and the sentiment remains today. 

“While some restaurants now offer more elaborate promotions, fundamentally, it’s about getting people into restaurants, whether that be to try a new dish at a local favourite or experience a venue that’s completely new and exciting.”

For many restaurateurs, the events have become an important annual promotion, helping draw people into the cities during winter.

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Last year Wellington On a Plate and Beervana alone contributed $10 million to the economy, and August is now quickly becoming one of the most vibrant months of the year for the hospitality sector in the region.

Ms Phillips continued: “These events do wonders, not only for our hospitality businesses who benefit from a boost in revenue, but to the wider community who are provided with welcoming spaces to connect and socialise – and a special menu or offering they wouldn’t otherwise experience.

“On a much broader level, encouraging people to go out for a meal brings movement, vibrancy and a sense of community to our cities. We know that busy restaurants and bars create a buzz and provide economic and social vibrancy, attracting visitors and bringing in money to the community.”

More than 100 restaurants will take part in Auckland’s annual Restaurant Month in August, providing discounted set-price menus, special events, chef collaborations and cultural dining experiences that weave in storytelling and traditions.

Among the biggest changes this year is How We Eat, a series of events showcasing the customs and rituals that surround food in different cultures.

The festival is also shining the spotlight on the next generation of chefs through Next on the Pass, pairing culinary students with some of the country’s best-known chefs to develop dishes that will appear on Restaurant Month menus.

“It’s these types of additions that create real added value. Creating learning opportunities through food – whether it be those creating the meals or the guests experiencing it – is so enriching,” Ms Phillips said.

Both festivals run for the month of August, with more than 300 dining experiences across both events.