Dine in with the Fine Food New Zealand Seminar Series and discover your recipe for success. Hear from industry leaders and culinary experts as they share the latest insights, identify the latest trends and give you the tools you need to navigate hospitality challenges and to embrace the opportunities in 2025 and beyond. Our seminars are all free to attend – so grab a seat and join us for this unmissable content.
11:00 am - 11:45 am
Sun 29 June
Keeping you informed: Updates to rules and services that might affect you – Ministry of Primary Industries
If you’re a food business, there are several changes on the way. Come along and hear New Zealand Food Safety’s update about:
• amendments to the Simply Safe & Suitable Template Food Control Plan;
• the new Food Importer Advice service;
• domestic food levy; and
• other changes within the regulatory area.
We’ll walk you through how these changes might affect you, what you’ll need to do and when you need to do it.
12:00 pm - 12:45 pm
Sun 29 June
Designing for Repeat Business: Practical Ways to Elevate the Customer Experience – Pocketspace Interiors
In today’s competitive hospitality landscape, good food isn’t enough—your space needs to work just as hard as your menu. Join award-winning interior designer Laura Heynike of Pocketspace Interiors as she reveals how smart, small-space design can dramatically enhance customer experience and driverepeat business.
Discover practical, cost-effective design tweaks that boost comfort, flow, and ambiance—without major renovations. From layout mistakes that make customers leave early to sensory cues that keep them coming back, this session offers actionable insights for any hospitality venue.
Whether you're a café, restaurant, or bar owner, walk away with design strategies that turn firsttimers into loyal fans.
1:00 pm - 1:45 pm
Sun 29 June
How is social media relevant for foodservice, hospitality, and food retail in 2025 – Antony & Mates
A break down on how social media is transforming the way cafes, restaurants, retailers, and suppliers connect with their customers and grow their brands. You’ll learn:
• How to use social media to drive foot traffic, online orders, and brand loyalty.
• Why a strong content strategy is essential for standing out in a crowded market.
• Which platforms (like Instagram, Facebook, TikTok and LinkedIn) are best for your business and how to use them effectively.
• How paid promotion can turbocharge your reach and deliver measurable ROI.
• How to turn customer interactions into a content goldmine.
2:00 pm - 2:45 pm
Sun 29 June
Panel Discussion: The Future of Food – Outlook for 2025 and Trends That Matter for NZ Businesses
Brought to you by the Restaurant Association of NZ: join this panel discussion by industry experts as they discuss the Future of Food including the trends and outlook for 2025 and beyond. You'll discover;
• The current state of New Zealand’s hospitality industry — where are we now?
• How operators are tackling labour shortages, rising costs, and menu pricing
• Key consumer trends: what diners are looking for in 2025
• The rise of locally sourced, native ingredients and plant-based options
• How NZ businesses can adapt to changing dietary preferences
3:00 pm - 3:45 pm
Sun 29 June
Recipe to Riches – Cooking The Books
Calling All Chefs — This One’s for You! Let’s face it — costing recipes and menus isn’t exactly the most exciting part of the job. It’s time-consuming, tedious, and often overlooked. But what if it didn’t have to be?
Join us for an insightful session where you’ll discover practical strategies to:
• Improve your food cost percentages
• Accurately control costs per portion, including labour
• Master the art of menu engineering for optimal balance and profitability
It’s time to elevate your culinary expertise and turn your recipes into real profits. Smarter costing. Sharper menus. Bigger returns.
Let’s cook up some success — together.
11:00 am - 11:45 am
Mon 30 June
Hospitality Summit Report – Hospitality NZ
An overview of the Hospitality Summit Report, following on from the inaugural Hospitality Summit hosted at Parliament in December. The report outlines a series of recommendations in seven key areas to help government, industry bodies and the private sector work together for the betterment of the industry.
12:00 pm - 12:45 pm
Mon 30 June
NZFIN’s Capabilities in Product Development and Scale-Up : From Concept to Commercialisation
NZFIN (New Zealand Food Innovation Network) helps food service businesses turn bold ideas into market-ready products. With cutting-edge pilot plants, expert technologists, and flexible commercial kitchens, we support every step, from concept and recipe development to scale-up and shelf-life extension. Our facilities are designed for agile, small-to-medium batch run. Fast-track your product to market with a team that understands food, flavour, and the pace of commercial success.
1:00 pm - 1:45 pm
Mon 30 June
Panel Discussion: Service Excellence in NZ – How to Build a Winning Hospitality Team
Brought to you by the Restaurant Association of NZ, join this panel discussion with Amanda Rogers from Waitstaff Pro and Marcin Kulak from Mekong Baby as they share essential insights on how to build a winning hospo team for your business! You'll learn;
• What does great service look like in 2025?
• Attracting, training, and keeping top talent in NZ’s hospitality industry
• Balancing efficiency with genuine, personalised customer service
2:00 pm - 2:45 pm
Mon 30 June
How is social media relevant for foodservice, hospitality, and food retail in 2025 – Antony & Mates
A break down on how social media is transforming the way cafes, restaurants, retailers, and suppliers connect with their customers and grow their brands. You’ll learn:
• How to use social media to drive foot traffic, online orders, and brand loyalty.
• Why a strong content strategy is essential for standing out in a crowded market.
• Which platforms (like Instagram, Facebook, TikTok and LinkedIn) are best for your business and how to use them effectively.
• How paid promotion can turbocharge your reach and deliver measurable ROI.
• How to turn customer interactions into a content goldmine.
3:00 pm - 3:45 pm
Mon 30 June
How to Make a Difference with Your Food Surplus/Waste – NZ Food Network
Is your business unintentionally contributing to the 103,000 tonnes of food surplus/waste generated by the food sector in NZ every year? Learn how you can help create a meaningful difference, both socially and environmentally, by embedding good practice dealing with your surplus/waste.
4:00 pm - 4:45 pm
Mon 30 June
From Startup to Shelf: Navigating the Food Industry with Sarah Frizzell and Kelli Brett
Join Cuisine Editor and Director of Women In Food & Drink NZ Kelli Brett for an inspiring conversation with Sarah Frizzell, co-founder of The Lucky Taco. Sarah shares her vibrant journey from a taco-obsessed honeymoon in Mexico to launching New Zealand’s most awarded food truck. Discover the highs and lows of building an authentic Mexican brand, overcoming setbacks, and achieving nationwide distribution of their acclaimed taco kits, salsas and marinades. Sarah’s passion, resilience, and creativity will ignite your own food journey aspirations. Celebrate this remarkable woman’s story of grit and flavour, and get ready to be motivated! Tune in for a spicy dose of inspiration. Because dreams, ideas and ambitions are important.
11:00 am - 11:45 am
Tue 1 July
How to set yourself up for success for ranging at Woolworths – Woolworths NZ
This presentation is designed to give you an overview of how Woolworths goes about selecting products to range in its stores. It will include information to give you an outline of how to put your best foot forward when presenting new products and help you with the process that we go through to bring in new products.
12:00 pm - 12:45 pm
Tue 1 July
Future foods and the regulatory framework in New Zealand – Ministry of Primary Industries
Food innovation is nothing new, but developments in science and technology are increasingly turning once-improbable ideas - like air proteins and cell-cultured meat - into reality. Join New Zealand Food Safety as we explore some future food products and the food regulatory framework.
1:00 pm - 1:45 pm
Tue 1 July
What’s next? Immigration realities for hospitality employers – People Inc
Migrant talent continues to fill critical gaps in hospitality, but can immigration policy keep delivering what the sector needs?
Join Cameron Gray (Licensed Immigration Adviser 201301155) and Tanya Gray (Recruitment Specialist) from People Inc for a clear-eyed look at what’s working, what’s uncertain, and how to respond if the system doesn’t keep pace.
They’ll unpack the risks to business continuity, what to watch for in current policy settings, and how to future-proof your workforce in a regulatory environment that simply isn't evolving fast enough. Includes a Q&A to get the clarity you’re looking for.
2:00 pm - 2:45 pm
Tue 1 July
Not Everything Has to Look Pretty to Make a Profit – Cooking The Books
Tired of watching your margins vanish faster than a staff meal? Not every product your buy needs to look beautiful to be useful—especially when it comes to making money.
In this straight-talking session, we’ll cover the real tools that help you lower food costs without lowering standards. From functional recipe cards to portion control, ordering hacks, make of buy, wastage tracking, and even upselling—this is the practical stuff that actually works.
No fluff, just real talk from someone who’s been in the trenches. Presented by the chef and founder of Cooking the Books, this is one session you—and your bottom line—can’t afford to miss
11:00 am - 11:45 am
Sun 29 June
Keeping you informed: Updates to rules and services that might affect you – Ministry of Primary Industries
If you’re a food business, there are several changes on the way. Come along and hear New Zealand Food Safety’s update about:
• amendments to the Simply Safe & Suitable Template Food Control Plan;
• the new Food Importer Advice service;
• domestic food levy; and
• other changes within the regulatory area.
We’ll walk you through how these changes might affect you, what you’ll need to do and when you need to do it.
12:00 pm - 12:45 pm
Sun 29 June
Designing for Repeat Business: Practical Ways to Elevate the Customer Experience – Pocketspace Interiors
In today’s competitive hospitality landscape, good food isn’t enough—your space needs to work just as hard as your menu. Join award-winning interior designer Laura Heynike of Pocketspace Interiors as she reveals how smart, small-space design can dramatically enhance customer experience and driverepeat business.
Discover practical, cost-effective design tweaks that boost comfort, flow, and ambiance—without major renovations. From layout mistakes that make customers leave early to sensory cues that keep them coming back, this session offers actionable insights for any hospitality venue.
Whether you're a café, restaurant, or bar owner, walk away with design strategies that turn firsttimers into loyal fans.
1:00 pm - 1:45 pm
Sun 29 June
How is social media relevant for foodservice, hospitality, and food retail in 2025 – Antony & Mates
A break down on how social media is transforming the way cafes, restaurants, retailers, and suppliers connect with their customers and grow their brands. You’ll learn:
• How to use social media to drive foot traffic, online orders, and brand loyalty.
• Why a strong content strategy is essential for standing out in a crowded market.
• Which platforms (like Instagram, Facebook, TikTok and LinkedIn) are best for your business and how to use them effectively.
• How paid promotion can turbocharge your reach and deliver measurable ROI.
• How to turn customer interactions into a content goldmine.
2:00 pm - 2:45 pm
Sun 29 June
Panel Discussion: The Future of Food – Outlook for 2025 and Trends That Matter for NZ Businesses
Brought to you by the Restaurant Association of NZ: join this panel discussion by industry experts as they discuss the Future of Food including the trends and outlook for 2025 and beyond. You'll discover;
• The current state of New Zealand’s hospitality industry — where are we now?
• How operators are tackling labour shortages, rising costs, and menu pricing
• Key consumer trends: what diners are looking for in 2025
• The rise of locally sourced, native ingredients and plant-based options
• How NZ businesses can adapt to changing dietary preferences
3:00 pm - 3:45 pm
Sun 29 June
Recipe to Riches – Cooking The Books
Calling All Chefs — This One’s for You! Let’s face it — costing recipes and menus isn’t exactly the most exciting part of the job. It’s time-consuming, tedious, and often overlooked. But what if it didn’t have to be?
Join us for an insightful session where you’ll discover practical strategies to:
• Improve your food cost percentages
• Accurately control costs per portion, including labour
• Master the art of menu engineering for optimal balance and profitability
It’s time to elevate your culinary expertise and turn your recipes into real profits. Smarter costing. Sharper menus. Bigger returns.
Let’s cook up some success — together.
11:00 am - 11:45 am
Mon 30 June
Hospitality Summit Report – Hospitality NZ
An overview of the Hospitality Summit Report, following on from the inaugural Hospitality Summit hosted at Parliament in December. The report outlines a series of recommendations in seven key areas to help government, industry bodies and the private sector work together for the betterment of the industry.
12:00 pm - 12:45 pm
Mon 30 June
NZFIN’s Capabilities in Product Development and Scale-Up : From Concept to Commercialisation
NZFIN (New Zealand Food Innovation Network) helps food service businesses turn bold ideas into market-ready products. With cutting-edge pilot plants, expert technologists, and flexible commercial kitchens, we support every step, from concept and recipe development to scale-up and shelf-life extension. Our facilities are designed for agile, small-to-medium batch run. Fast-track your product to market with a team that understands food, flavour, and the pace of commercial success.
1:00 pm - 1:45 pm
Mon 30 June
Panel Discussion: Service Excellence in NZ – How to Build a Winning Hospitality Team
Brought to you by the Restaurant Association of NZ, join this panel discussion with Amanda Rogers from Waitstaff Pro and Marcin Kulak from Mekong Baby as they share essential insights on how to build a winning hospo team for your business! You'll learn;
• What does great service look like in 2025?
• Attracting, training, and keeping top talent in NZ’s hospitality industry
• Balancing efficiency with genuine, personalised customer service
2:00 pm - 2:45 pm
Mon 30 June
How is social media relevant for foodservice, hospitality, and food retail in 2025 – Antony & Mates
A break down on how social media is transforming the way cafes, restaurants, retailers, and suppliers connect with their customers and grow their brands. You’ll learn:
• How to use social media to drive foot traffic, online orders, and brand loyalty.
• Why a strong content strategy is essential for standing out in a crowded market.
• Which platforms (like Instagram, Facebook, TikTok and LinkedIn) are best for your business and how to use them effectively.
• How paid promotion can turbocharge your reach and deliver measurable ROI.
• How to turn customer interactions into a content goldmine.
3:00 pm - 3:45 pm
Mon 30 June
How to Make a Difference with Your Food Surplus/Waste – NZ Food Network
Is your business unintentionally contributing to the 103,000 tonnes of food surplus/waste generated by the food sector in NZ every year? Learn how you can help create a meaningful difference, both socially and environmentally, by embedding good practice dealing with your surplus/waste.
4:00 pm - 4:45 pm
Mon 30 June
From Startup to Shelf: Navigating the Food Industry with Sarah Frizzell and Kelli Brett
Join Cuisine Editor and Director of Women In Food & Drink NZ Kelli Brett for an inspiring conversation with Sarah Frizzell, co-founder of The Lucky Taco. Sarah shares her vibrant journey from a taco-obsessed honeymoon in Mexico to launching New Zealand’s most awarded food truck. Discover the highs and lows of building an authentic Mexican brand, overcoming setbacks, and achieving nationwide distribution of their acclaimed taco kits, salsas and marinades. Sarah’s passion, resilience, and creativity will ignite your own food journey aspirations. Celebrate this remarkable woman’s story of grit and flavour, and get ready to be motivated! Tune in for a spicy dose of inspiration. Because dreams, ideas and ambitions are important.
11:00 am - 11:45 am
Tue 1 July
How to set yourself up for success for ranging at Woolworths – Woolworths NZ
This presentation is designed to give you an overview of how Woolworths goes about selecting products to range in its stores. It will include information to give you an outline of how to put your best foot forward when presenting new products and help you with the process that we go through to bring in new products.
12:00 pm - 12:45 pm
Tue 1 July
Future foods and the regulatory framework in New Zealand – Ministry of Primary Industries
Food innovation is nothing new, but developments in science and technology are increasingly turning once-improbable ideas - like air proteins and cell-cultured meat - into reality. Join New Zealand Food Safety as we explore some future food products and the food regulatory framework.
1:00 pm - 1:45 pm
Tue 1 July
What’s next? Immigration realities for hospitality employers – People Inc
Migrant talent continues to fill critical gaps in hospitality, but can immigration policy keep delivering what the sector needs?
Join Cameron Gray (Licensed Immigration Adviser 201301155) and Tanya Gray (Recruitment Specialist) from People Inc for a clear-eyed look at what’s working, what’s uncertain, and how to respond if the system doesn’t keep pace.
They’ll unpack the risks to business continuity, what to watch for in current policy settings, and how to future-proof your workforce in a regulatory environment that simply isn't evolving fast enough. Includes a Q&A to get the clarity you’re looking for.
2:00 pm - 2:45 pm
Tue 1 July
Not Everything Has to Look Pretty to Make a Profit – Cooking The Books
Tired of watching your margins vanish faster than a staff meal? Not every product your buy needs to look beautiful to be useful—especially when it comes to making money.
In this straight-talking session, we’ll cover the real tools that help you lower food costs without lowering standards. From functional recipe cards to portion control, ordering hacks, make of buy, wastage tracking, and even upselling—this is the practical stuff that actually works.
No fluff, just real talk from someone who’s been in the trenches. Presented by the chef and founder of Cooking the Books, this is one session you—and your bottom line—can’t afford to miss