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 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
Hawaii leads vegan charge in USA –
Hawaii, Oregon, and New York are the most vegan-obsessed states in America.
Research conducted by health and fitness experts at Total Shape used Google search data to examine the search volume of vegan-related search terms per 100K residents in each state in America over the past 12 months. The study also analyzed each state’s favorite source of vegan protein.
The research revealed that Hawaii is the state most interested in a plant-based diet. Over the past 12 months, over 1.7K vegan-related searches were made per 100K Hawaiian residents. The most popular search term among Hawaii’s population was “Vegan,” followed by “Vegan Restaurants”, which had 12.1K searches and 9.9K searches, respectively.
The most popular natural source of protein for those who are on a plant-based diet in Hawaii is Jackfruit. Surprisingly, Jackfruit only offers 2.8g of protein per cup, however, it is popular due to its similar texture to pulled pork, an excellent gateway for those who want to try a vegan diet.
The second most vegan-obsessed state is Oregon, with a search volume of 1.5K vegan-related search terms per 100K residents. Oregon is known for its fresh fruits, especially blueberries and huckleberries, as well as its hazelnuts, which are prominent in a vegan diet.

Quinoa and Jackfruit are the joint most popular vegan protein sources in Oregon. Quinoa is a great source of protein, offering 8g of protein per 100g. Although this may not be as high compared to processed plant-based proteins, Quinoa offers all essential amino acids, as well as fiber, which explains why it is so popular.

New York is the third most vegan-obsessed state, with 1.3K vegan-related searches per 100K residents. Similarly to Oregon, Quinoa and Jackfruit are the most popular vegan sources of protein in New York. Chia seeds are also another popular choice for protein in New York, providing 17g per 100g serving.
Surprisingly, California does not rank at number one but instead ranks fourth, with just over 1,000 searches per 100K residents. California has a huge vegan following, especially as it has nearly 8,000 vegan restaurants, however, it still fails to rank at number one.
A spokesperson from Total Shape commented on the research, “It may come as a surprise that Hawaii is the most vegan-obsessed state in America, as it is well known for its fresh fish and often referred to as a ‘Fisherman’s paradise.’
“Furthermore, a vegan lifestyle is more attainable today because products are more readily available, and people now choose to opt for a balanced diet that does not consist of animal products.”
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.

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/

