To say 2020 has hit the hospitality industry hard, would be a complete (and utter) understatement. Hospitality businesses faced unchartered waters and huge challenges and are currently still in recovery in New Zealand.
Hospitality Business looked back at 7 silver linings, in what has been a very difficult year for the industry.
The owners of Queenstown’s iconic Flame Bar and Grill in Queenstown weren’t about to let the Covid-19 lockdown crisis get in the way of a substantial reinvestment and expansion plan for their hugely popular steakhouse and grill.
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Hospo Lifeline was a ‘positive takeaway from Covid’ created by FirstEATS. Rollickin Gelato took home $26,000 worth of prizes as the winners of the ‘support local’ hospitality competition.
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Opening a new restaurant amidst a global pandemic is not for the faint hearted. It was a real challenge for Beef + Lamb Ambassador Chef Tejas Nikam to take on, but Paddock to Plate in Hamilton weathered the Covid-19 storm.
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Melbourne based chef, Nathan Ward, who found himself marooned in NZ due to the COVID-19 pandemic, spent little time wondering what to do with the unexpected extra time on his hands. Instead, from the the beginning of May he rallied Auckland’s hospitality industry into a positive event designed to bring awareness to mental health.
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During the Covid-19 lockdown periods, it was unclear at one stage if Burger King had a future in New Zealand. The fast food giant went on to announce new owners in New Zealand and reopen for business once lockdown lifted. Burger King has since announced that they are now looking to design post Covid-19 restaurants, with the first restaurants featuring the new designs to be built in 2021 in Miami, Latin America and the Caribbean.
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Due to the huge impact of the COVID-19 pandemic, the New Zealand Food Awards powered by Massey University shifted from their usual programme this year to instead deliver a community-focussed celebration of innovators across all sectors of the food and beverage industry.
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A global Hilton student ‘hackathon’ challenged youth in the industry to provide ideas on how to tackle COVID-19 head-on and address the challenges it has posed to all sectors of the hospitality, travel and tourism industry.
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