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7 Ways to Save on Summer Travel in 2023

Key points

  • Travel credit cards can help you save in multiple ways, from redeeming rewards and travel credits to making use of valuable perks and benefits.
  • The more flexible you are about your travels, the more affordable it will be.
  • Pack less, travel together, and be creative about when, where, and how you travel.

Check out our picks for the best credit cards


Depending on your destination, the cost of a family summer vacation can easily get into the four digits. But you don’t necessarily need to drain your bank account just to have a good time this summer. There are all kinds of ways to save money on your vacation, from credit cards to carpools. Here are some tips to consider.

1. Redeeming rewards

My favorite way to save on travel expenses is to redeem travel rewards instead of paying cash. This could be a reward you earn with a travel credit card or loyalty points picked up on previous trips.

Pro tip: Don’t assume every redemption is a good redemption. Divide the cash cost of the room by the number of points you’d need to redeem to see the per-point cost. You want your per-point value to be as high as possible.

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Travel credits and free night certificates can also be great tools for scoring free travel. For example, your card may offer you an annual statement of credit you can use toward travel purchases. This can be far more convenient than redeeming rewards, as it typically doesn’t require looking for award space. Similarly, many hotel cards can pay for themselves in free night certificates alone if you’re a little strategic about when and where you redeem them.

2. Maximizing perks

Travel cards, elite status, special booking deals — there are all kinds of ways to get valuable travel perks. For example, the elite status of your hotel credit card can help you score free breakfast or a room upgrade. Airline credit cards often give you free checked bags.

Many issuers also have travel portals through which you can book your vacation, often with extra perks. American Express’s Fine Hotels & Resorts program, for example, can unlock all sorts of extras, like 4 pm check-out (terms apply). Chase’s Luxury Hotel & Resort Collection comes with similar benefits.

3. Sharing the burden

Do you have some friends or family members who are also planning a summer vacation? Consider vacationing together! A larger group can actually make your per-person costs much lower, especially when it comes to housing and activities. Renting a vacation house with room for two families, for example, could be cheaper than trying to rent multiple hotel rooms.

Many activities you may want to experience can also be made cheaper with larger groups. Tours, excursions, and other activities often have group discounts that your smaller family may not qualify for — but your multi-family group could.

4. Packing light

The easiest way to increase your travel costs is to pack too much stuff. Checked bags alone can easily run you $30 a pop. But even if you’re doing carry-on only, you could be looking at extra costs. Discount airlines often have remarkably affordable deals — provided you don’t need overhead bin space.

It’s not just flights, either. More luggage means a larger rental car, more space in your hotel room, maybe even paying for bag storage if your flight arrives before you can check into your hotel. Overall, one-bagging your trip could substantially reduce your per-person travel costs.

5. Being flexible

This is arguably the most important tip on this entire list when it comes to saving money on travel, especially during the busy summer season. When possible, be flexible about when you travel, how you travel, and even where you travel.

Avoid traveling around major summer holidays (July 4, Memorial Day, Labor Day) if you can. If you’re flying, make sure to look up deals for all of your nearby airports. (Driving a little further to another airport can be well worth it if you can save money or find better award availability.)

If you’re renting a car, consider whether taking a taxi away from the airport to pick up a car will save you money. Picking up your car at the airport usually means paying a few surcharges.

6. Finding fun for free

It can be really easy to get caught up in the idea that you need to do something BIG on your summer vacation, like hitting a theme park or a major landmark. But these popular activities tend to be very expensive, particularly during peak season.

With a little research, you can easily find tons of free — or at least affordable — activities to keep your family entertained. Even if you still want to hit the parks, you can supplement your activities with a few free museums, nature walks or outdoor concerts.

7. Earning bonuses

Alright, so this one is most likely going to save you on yours next vacation, rather than your summer travel. But if you open a new card before booking, you could potentially earn a big sign-up bonus you can redeem in the future, all by just booking the travel you were going to buy anyway.

That said, your sign-up bonus could also be used to help pay for your summer vacation if it’s in the right currency. For example, if you earn your bonus quickly, you could potentially redeem it for cash back or a statement of credit to cover your current expenses.

Mix and match for the best results

Summer vacations are a cornerstone of American life. But the fact that we all tend to travel at the same time — and to the same places — means it’s often a pricey experience. Hopefully, with a bit of mixing and matching, you can use these tips (and any of the thousands of others all over the internet!) to make your summer vacation not only more affordable, but maybe even more fun, too.

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Visa launches $30,000 hospitality scholarship –

Visa, supported by Visa Wellington on a Plate, has launched a new hospitality industry scholarship open to candidates across New Zealand, valued at NZD $30,000.

The Visa NZ Hospitality Scholarship aims to attract and retain more young people into the industry and support them to take up hospitality as a fully-fledged career. It includes a five-day placement at a top international hospitality venue, professional development, a one-year mentorship, business training and future participation in Visa Wellington On a Plate.

Visa’s Head of Marketing for Australia, New Zealand and South Pacific Natalie Lockwood said, “As a proud partner of Visa Wellington On a Plate since 2009, we are excited by this new opportunity to inspire and uplift the wonderful young emerging talents across the country.

By providing access to a unique scholarship with international reach, this will have a positive impact not only on the scholarship winner, but on the wider hospitality industry as a whole.”

Wellington Visa On a Plate Festival Director Sarah Meikle says, “The scholarship is a welcome initiative that will help to attract and retain talent within the industry by providing hands-on industry training and ‘money-can’t-buy’ international experience.

“We know that working in hospitality can teach people so much, from people skills to finance, marketing and more. Whether you’re back or front of house, it’s an industry that can be incredibly rewarding and we are here to encourage that.”

The Scholarship Prize

The 2023 Visa NZ Hospitality Scholarship winner will win a prize tailored to their career interests, stage, and progression, including:

  • A five-day work experience placement internationally at a restaurant or hospitality establishment (Including flights and accommodation).
  • Attendance at an international professional development forum such as Food on the Edge or Tales of the Cocktail (including flights and accommodation).
  • Professional skills development including a year-long mentorship. The experience will be catered to the Successful Applicant’s area of ​​expertise within the Hospitality Industry.
  • Access to a Social Media specialist for personal brand development coaching.
  • Access to virtual business skills training, which includes access to EAP (mental wellbeing support), physical well-being support, career coaching and financial advice.
  • A trip to Wellington for the 2023 Visa NZ Hospitality Scholarship Announcement including flights and accommodation.

The total prize value is NZ$30,000.

The scholarship is open to hospitality workers who are NZ residents, aged between 22 and 35 years of age at the time of their submission and have a minimum of two years’ experience working in the hospitality industry. Applications close at 11.59pm NZST on Monday 15 May 2023.

The scholarship winner announcement will be made on Thursday August 24, 2023.

For more information and full details on application criteria visit www.visawoap.com/visa-wellington-on-a-plate-hospitality-scholarship

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Finalists named in Southern Lakes Hospitality Awards –

The finalists have been announced at the Southern Lakes Hospitality awards and locals are being invited to vote for their favorite place to dine out.

The finalists represent excellent dining establishments in the region as voted by the hospitality industry, including Queenstown restaurant Jervois Steakhousenominated in four award categories, including outstanding restaurant.

Also up for outstanding restaurant is Ben Bayly’s Arrowtown restaurant Aosta, a small 50 seat restaurant that brings a taste of Northern Italy to the gold-rush village of Arrowtown. The restaurant is nominated in the category of outstanding restaurants, and best regional establishments.

Aosta and Jervois Steak House will be going up against Oro Restaurant and Sherwood Queenstown who are also nominated for the outstanding restaurant award.

Situated in newly opened The Carlin boutique hotel, Oro is a fine-dining restaurant with modern French, British and New Zealand influences. It’s chefs Yann Robert and Beata Balogh have both been recognized in the categories for best chef and best emerging chef respectively.

Yann Robert has esteemed competition from Sam Gruar of La Rumbla; Koji Kiminai of Tanoshi and Ben Norfolk of The Bunker all up to the outstanding chef accolade.

Great cafes are not lacking in the region with 11th Avenue by Frank’s, Bespoke Kitchen, Odd Saint, The Boat Shed Cafe & Bistro all finalists in the category of outstanding cafe.

Those looking for a place to get a great drink won’t be disappointed with the region’s assortment of top-notch drinking establishments recognized.

Bardeaux, Ferg’s Bar, Little Blackwood and Little Mez are all contenders for the title of best bar while Botswana Butchery, Eichardt’s Bar, Jervois Steak House Queenstown and The Bunker are all recognized in the category of best winery restaurant.

Anyone looking for the best quick and tasty place to grab a bite should check out Francesca’s Mobile Pizza, Margo’s Queenstown, Ramen Ramen by Tanoshi and Taco Medic who are all nominated for outstanding street food/casual dining.

Nineteen awards will be given to the best of the region’s hospitality industry. From crew members, to suppliers, to establishments – the best of the best will be celebrated for their contribution to creating a world-class hospitality scene in the Queenstown and Southern Lakes area.

CEO Marisa Bidois says, “Queenstown is now a destination dining experience offering exceptional experiences in some of the world’s most stunning settings.

“From quick and easy street eats, to luxury winery restaurant experiences, Queenstown has it all.

“With all categories keenly contested, this year’s winners truly exemplify what it means to be at the top of their respective categories.”

Voting closes on Sunday, 23 April 5.00pm and the winners will then be announced at the awards evening on Monday, May 7 at Walter Peak in Queenstown.

Tickets to the event are on sale now, to purchase or for more information regarding the awards please visit For more information regarding the awards please visit https://hospitalityawards.co.nz/southernlaklakes, Facebook @qthospitalityawards

The Southern Lakes Hospitality Awards Finalists 2023

DineFind Outstanding Baristas

Lauren Peters, Beach St Cafe

Michaela Jandackova, Kamana Lakehouse

Liam Wright, The Boat Shed Cafe & Bistro

Alex Tong, Wolf Coffee Roasters

Hospo Start Outstanding Bartender

Shaun White, Eichardt’s Bar

Kate Marshall, Jervois Steak House Queenstown

Liam Cabourn, Little Blackwood

Stuart Campbell, Little Mez

Antipodes Outstanding Front of House Team

Botswana Butchery

Jervois Steak House Queenstown

Margo’s Queenstown

Tanoshi Cow Lane

Mt Cook Alpline Salmon Emerging Chef

Beata Balogh, Oro Restaurant

Bella Maroszek, The Hilton Queenstown Resort & Spa

Brandon Ferrari, Flame Bar & Grill

Callum Plank, The Bunker

Ritu Sharma, Kamana Lakehouse

Hospo Start Emerging Front of House

Brooke Owens, Slow Cuts

Ratchadaporn Tongjan, Thai Siam Kitchen

Jacob Bull, The Grille by Eichardt’s

Samaria Spyker, Vudu Cafe & Larder

Anchor Food Professional Outstanding Chef

Yann Robert, Oro Restaurant

Sam Gruar, La Rumbla

Koji Kiminami, Tanoshi

Ben Norfolk , The Bunkers

DineFind Outstanding Street Food/Casual Dining

Francesca’s Mobile Pizza

Margo’s Queenstown

Ramen Ramen by Tanoshi

Taco Medic

Bidfood Outstanding Café

11th Avenue by Frank’s

Bespoke Kitchen

Odd Saint

The Boat Shed Cafe & Bistro

Southern Hospitality Outstanding Bar

Bardeaux

Ferg’s Bar

LittleBlackwood

Little Mez

Restaurant Association of NZ Outstanding Wine & Beverage List

Botswana Butchery

Eichardt’s Bar

Jervois Steak House Queenstown

The Bunkers

Restaurant Association of NZ Outstanding Winery Restaurants

Gibbston Valley

Kinross

Mora Wines & Artisan Kitchen

Amisfield

OneMusic Outstanding Ambience & Design

Ferg’s Bar

Hyde Liquor and Social

Tanoshi Five Mile

Yonder

DineFind Outstanding Regional Establishments

Amisfield

Aosta

Bannockburn Hotel

The Dishery

Lumina Lamb Outstanding Restaurant

Aosta

Jervois Steak House Queenstown

Oro Restaurant

Sherwood Queenstown

Restaurant Association of NZ Outstanding Sales Rep

Ross Mander, Canyon Brewing

Theo Arndt, Cardrona Distillery

Karen Bisacre, Pernod Ricard

Devan Tyler, Wolf Coffee Roasters

Real NZ Outstanding Supplier

Bidfood

Crisp NZ

Harbor Fish

Pernod Ricard

Wolf Coffee Roasters

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Restaurants ride shotgun & raise $370k for cyclone relief –

Hospitality businesses across the country hosted the nation’s biggest dinner party on Monday March 20, raising $370k in support of those impacted by Cyclone Gabrielle.

Masterminded by Al Brown and supported by the Restaurant Association, 157 businesses across the country took part, with 6,600 diners purchasing tickets.

Restaurants from Northland to Stewart Island cooked up a two course menu with proceeds going directly to those impacted by the cyclone.

Thirty-five per cent of the proceeds will also go directly to hospitality communities impacted by the recent weather events. The remaining 65 per cent of the funds will be split equally across the 5 X mayoral/relief funds in Gisborne, Hawkes Bay, Coromandel, Auckland and Northland

“I couldn’t be more stoked with how Cooking Up A Storm came together. It just started to snowball, driven solely by goodwill, compassion and charity. It made me realize that when adversity and pain appear out of nowhere, balancing that out and riding a shotgun will always be empathetic and generosity,” said Al Brown.

Restaurant Association CEO Marisa Bidois added “the stories both from our hospitality whanau and people in the affected areas have been devastating. Hospitality is what we do best so being able to support those who have been impacted by hosting people in our venues is the perfect way for us to give back.”

“We’re so proud of the way our communities came together and look forward to handing the funds over to those who desperately need them.”

Hospitality businesses that wish to apply for the fund can do so by completing an online form here https://www.restaurantnz.co.nz/hospitality-cyclone-grants-application/

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MBIE survey highlights hospo workplace challenges –

New Zealand now has better data on working conditions in tourism and hospitality, for those on the frontline as well as for managers, following a survey of more than 900 people working in the industry.

The research was headed by Dr David Williamson from AUT’s School of Hospitality and Tourism, with Professor Erling Rasmussen from AUT’s New Zealand Work Research Institute.

the Hey Tangata survey, conducted by AUT, was commissioned by the Ministry of Business, Innovation and Employment and helps to inform the work of the Tourism Industry Transformation Plan Better Work Action Plan, launched by the Minister of Tourism Peeni Henare, today in Queenstown.

The Better Work Action Plan is a partnership between government, unions, industry and Māori and seeks to address workforce tourism challenges, including those highlighted by this research.

The 68-page survey report found that 59 per cent of staff were either planning to leave their job within a year or were unsure if they would stay. Of those planning to leave, about a third wanted out of the industry altogether.

“It is particularly worrying that senior staff want out at a similarly high rate to frontline staff,” says David Williamson, report co-author and a Senior Lecturer at AUT.

“The main reason people gave for wanting to leave the sector was that the workplace had bad conditions, stress or was a toxic environment. This was followed by bad pay and conditions and then by wanting a better work-life balance.”

Dr. Williamson said that although there was a lot of concern about the base pay rate among employees, people also felt that training or promotion was not recognized properly. Sometimes it was just $1 an hour extra for greatly increased responsibility, he says.

Hey Tangata is one of the largest surveys of employees in the sector to date. Participants in the survey were invited via a link circulated in the tourism and hospitality sector. It ran in mid-2022 with 902 employees sharing their experiences, generating 25,000 comments for analysis.

The report raises many concerns concerning employment relationships and work issues, including problematic pay and working conditions, disturbing reported rates of bullying and harassment and significant levels of non-compliance with basic employment laws. Its findings include:

  • 9% did not sign employment agreements before starting work.
  • 29% did not get paid correct holiday pay.
  • 42% did not always get rest breaks.
  • 45% are either elements or not planning to have a career in the sector.
  • 27% thought they would leave their current job within the next 12 months, and a further 32% were undecided.
  • Of those that said they would leave their current job, 34% were going to leave the sector and a further 47% were unsure if they’d stay in it.
  • 23% had experienced bullying and harassment and 34% had witnessed it.
  • When bullying and harassment was reported, 50% were elements or were not told if any action was taken afterward.
  • Bullying and harassment was only reported half of the time.
  • 53% didn’t know what the health and safety risks were in their workplace.
  • 35% did not say that health and safety risks were well managed in their workplace.
  • 13% had no training at all, and a further 38% have received only on the job training.
  • Only 4% belonged to a union, but 43% indicated they’d be interested in joining one.

Hey Tangata also found that workers often got into hospitality and tourism in the first place because they wanted to work with people – but that wasn’t the only reason.

“We often talk about the casual nature of work as a negative, but for a significant number of employees this freedom and flexibility is a positive.

“It is also worth pointing out that our research found that 52% of workers had careers of six years or more in the industry, which looks poised to begin its return to being a major contributor to the New Zealand economy.”

The research was headed by Dr David Williamson from AUT’s School of Hospitality and Tourism, with Professor Erling Rasmussen from AUT’s New Zealand Work Research Institute.

It provides an overview of employment relations and working conditions in the tourism and hospitality sector at a crucial time as it re-emerges from Covid disruption.

Previous research by AUT, Voices From The Front Line, highlighted similar employment problems but looked only at frontline workers in the hospitality industry. Hey Tangata expands this to tourism as well as to managers, and looks at the issues in more depth.

In the latest Times Higher Education university rankings, AUT ranked first in New Zealand for its global research impact.

Hey Tangata can also be downloaded with this shortened link: auto.ac/hetangata

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Ed Sheeran chocolate block up for grabs to support flood victims –

Whittaker’s has announced there are five special ‘Ed-ition’ prize packs up for grabs to raise funds for Auckland flood recovery thanks to support from Ed Sheeran.

Whittaker’s created the ‘Ed Block’ for him last week after he posted to Instagram about New Zealand chocolate.

The ‘Ed Block’ is Whittaker’s classic Five Roll Refined Creamy Milk chocolate with a special edition label. He has now supplied a selfie which features on the blocks, and collaborated with Whittaker’s on the prize packs.

Each prize pack contains a signed Special Ed-ition Ed Block, a signed one-of-a-kind Ed Block t-shirt each with a unique caption, and a year’s supply of Whittaker’s Chocolate.

Chocolate Lovers can bid for the prize packs on TradeMe with 100 per cent of proceeds being donated to Auckland’s flood recovery efforts.

Whittaker’s Brand Manager, Tamra Lindsay, says Whittaker’s are delighted to have Ed’s support in fundraising for the Auckland City Mission – Te Tāpui Atawhai.

“All of the funds raised through our Ed Block auctions will go to the Mission, who will distribute funding, in association with Foundation North – Hapai Pūtua Oranga, to other trusted local community organizations also delivering on-the-ground support to help those in greatest need across the city in the aftermath of the flooding,” says Tamra.

Helen Robinson, Mission CEO – Manutaki says the response from people across the country – and now an international superstar – to support those in our city affected by the floods showing the true spirit and heart of Aotearoa.

“At the Mission, we’re incredibly humbled to have the support of Whittaker’s and Ed! With so many community organizations helping in the aftermath of the flooding, the Mission is taking this fundraising opportunity to support those organizations too so that together we can help as many people as possible,” says Helen.

Light-hearted banter began between Whittaker’s and Ed after he posted to Instagram with the caption “NZ chocolate is actually alright.”

“At Whittaker’s, we couldn’t be happier to hear that Ed had become a chocolate lover and thought we would celebrate by crafting him the perfect treat.”

“Now with a dedicated selfie from Ed himself, we can’t wait to share the special Ed-ition ‘Ed Block’ prize packs with Chocolate Lovers in support of the Auckland flood recovery,” says Tamra.

Head to TradeMe from 11am today to bid for your chance to get your hands on one of the Special Edition ‘Ed Block’ prize packs.

You can also head to the company’s Giveaway page to donate and support the cause outside of bidding on the auctions.

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Plan & prepare now for Cyclone Gabrielle advises RANZ –

The Restaurant Association is urging hospitality businesses across the North Island to prepare for every event, as Cyclone Gabrielle arrives.

In its online resources it highlights the need to clear outdoor eating areas, compile stock takes, and consider backing up power supplies.

“Our advice to members is that you can never be over prepared for a situation like this,” said CEO Marisa Bidois.

“Hospitality businesses are uniquely affected by weather events such as cyclones so it’s wise to plan ahead to minimize the damage and business interruption.”

The Association has put together a checklist for businesses looking to get prepared ahead of the storm. This includes:

  • Ensure you are monitoring weather conditions regularly – things can change rapidly. Keep up to date with the advice of your local Civil Defense organisation.
  • For businesses with outdoor eating areas, ensure any chairs, tables and other loose items are secured or stored away safely.
  • Move everything off the floor that you can store elsewhere.
  • Ensure contact numbers (and emergency contacts) of team members are updated and easily accessible. Have a plan for communicating with your team.
  • Ensure any critical documents and business related data is securely backed up and accessible.
  • Check insurance is up to date and in place.
  • Ensure adequate supplies of torches, fresh batteries, brooms, mops and buckets as well as a backup water source.
  • Clearing any obstructions disturbing the flow of water down any storm water drains.
  • Do a walkthrough of the business and clear any materials around the area that can easily be considered flying debris during a cyclone.
  • Carry out a stock take of all supplies and equipment in case there is any damage or loss of stock. Take photos of high-value items.
  • Ensure vehicles are away from low lying areas (and insurance is up to date).
  • Create a business continuity plan.
  • Consider an alternate power source. Some businesses are able to operate during power outages if they have a generator. This can also ensure that fridges and freezers do not turn off and minimize stock loss.
  • Communicate with customers. Use your social media channels to keep people informed on whether you have been impacted or not.
  • Be sure to remind your team to also be prepared in their own homes.

“It is really important to be prepared but also to remain calm. Our businesses have been under a lot of pressure over the last few years and it is important to look after yourself and your wellbeing. We have a number of resources on our site to help you through this.”

The Restaurant Association also urges diners to listen to warnings from local emergency information hubs and civil defense as well as communicating with local businesses.

For customers, it is important to listen to warnings from your local emergency information hubs and civil defense. Contact the business on the day to see if they are still open for business. Some of the feedback we have had from members has been that bookings are canceled often well in advance and at times unnecessarily so be sure to communicate. The businesses will also be in touch with you regarding any changes that may need to take place.”

Hospitality business owners can access the Restaurant Association resources here

Mental wellbeing resources can be accessed via the First Steps website here

Go to https://www.restaurantnz.co.nz/emergency-response-hub/ for more information.

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Hospo Hui scheduled for 2023 Fine Food NZ exhibition –

Fine Food New Zealand, the largest trade only event in the country for the foodservice, hospitality and food retail industries returns to Auckland on June 25-27.

From top quality food and drink ingredients to kitchen equipment and technology solutions, everything you need to upgrade your business will be on display. This year the Restaurant Association of New Zealand will host its Hospo Hui at the show.

Marisa Bidois, CEO of the Restaurant Association of New Zealand.

Over 200 exhibitors, expert seminars, trade deals, networking opportunities will be available at the show.

Hospo Hui brings together leaders, thinkers and innovators to share thoughts and ideas on how to pave a sustainable hospitality industry for Aotearoa.

Through speaker and panel discussions the event will offer a valuable insight into the ideas that are shaping the hospitality industry today. By bringing together leading restaurateurs, operators, chefs and thought leaders the event will also offer a rare chance to network with the industry’s finest – and provide a forum for discussion and innovation.

Restaurant Association CEO Marisa Bidois says “This is a must attend event for anyone in our industry but also for anyone with a passion for food, drink and innovation. There will be something to offer for everyone in the food and drink industry, regardless of whether you work for a brand restaurant or cafe, bar, retailer, supplier, manufacturer, or hotel.

“The aim of this event is to bring together like-minded people from all walks of our industry, and provide a unique platform for information-sharing and inspiration.”

Rebecca Stewart, General Manager of XPO Exhibitions added “XPO Exhibitions is pleased to announce its partnership with the Restaurant Association to co-locate Fine Food New Zealand, the country’s most comprehensive trade exhibition for the hospitality, food service, and food retail industries, with the Hospo Hui, a thought-provoking and inspiring summit for the hospitality sector.

“By combining these events, we aim to provide a complete industry solution that supports learning, education and business development.

“Attendees will have the opportunity to visit over 200 exhibiting companies at Fine Food New Zealand while also engaging in the full range of Hospo Hui content – ​​it could prove to be the most beneficial day out of the year!

“We look forward to presenting the 2023 edition of Fine Food New Zealand and the Hospo Hui, which comes at a crucial time to help address the challenges faced by the industry.”

Speakers will be announced over the coming months and tickets will be on sale later this month. Registration for FFF will also open soon at https://www.finefoodnz.co.nz/