The second half of 2011 will be a mammoth undertaking for the hospitality industry in New Zealand. Not only is the nations largest ever international sporting tournament taking place, the summer party season follows directly after and experts warn to be prepared for shortages and unexpected variations in supply.
The 2011 Restaurant and Bar Show, at the ASB Showgrounds July 17-19, arrives just in time for industry members to find out what they need to know about the 2011 Rugby World Cup regulations, and is one of the last opportunities to try some of the latest products in the hospitality sectors before the frantic months arrive.
Essential products like glassware and dinnerware are going to be a key consideration for venues – more people equal more usage, which equals more breakages. Toni Snell of Southern Hospitality believes smart venues would have already placed their orders with industry suppliers.
“We’ve been planning for the influx of guests here in the country for the Rugby World Cup since last year. 2011 is a huge year for the industry given that we go straight from the excitement of the tournament to the end of year party season,” says Snell. Given that time is running out, he recommends venues don’t make the mistake of ordering appropriate supplies too late.
From essential equipment to essential produce; guests touring New Zealand want to experience the best of what New Zealand has to offer, from land to sea. A number of venues are already planning September / October menus now in order to ensure they are not left hanging.
Glenn Gibbens of Wilson Hellaby explains: “People need to be aware that during September/October, beef and lamb is at its most expensive as it is the end of the season – we strongly encourage people to come and talk to us at the show, or talk to their suppliers now about what they intend to do menu wise during the coming months.”
More than 50 boutique wineries at the Restaurant and Bar Show will display their premium labels to give show attendees the opportunity to discover wines that they would rarely get the chance to.
The Bar Masters, sponsored by Monin, will be an exposé of the best bartenders in the country specially selected to compete to take away a trip to the Monin factory in Malaysia.
Alongside the 2011 Restaurant and Bar Show is the 19th New Zealand Culinary Fare; this year foodies and designers alike will be able to see deliciously edible fashion creations from the ‘Edible Art Award’ category. Award participants will be attempting to fabricate items of clothing from the 1920s using only the medium of fruit and vegetables.
“We are really excited about this particular category, it presents a really interesting challenge to all participants and we are really looking forward to seeing what comes out of it,” says Kim Baldock of the Restaurant Association of New Zealand.
All industry members are encouraged to attend the seminars at the Restaurant and Bar Show 2011; with topics ranging from lessons on profitability to marketing masterclasses there is something for everyone.
For ticket information and further details, visit www.randbshow.co.nz.