Join us on Tales from the Past as we chat with Lisa Levy, co-founder of Christchurch's acclaimed INATI restaurant. Lisa shares her journey from growing up in Hawke's Bay to working in London's prestigious restaurants, including catering for the Royal family, before returning to New Zealand to create a memorable dining experience. Hear her insights on hospitality, running a restaurant with her partner, staying creative, and navigating the challenges of the industry, all while staying true to a love of local ingredients and exceptional service.

Whether you're passionate about food, curious about the restaurant world, or looking for inspiration to follow your own creative path, this episode is packed with stories and advice you won't want to miss. The Restaurant Association is the link between good food and good business. It supports New Zealand's diverse and creative hospitality businesses to deliver first-class experiences to diners. Since its humble beginnings in 1972, it has worked to offer advice, help and assistance in every facet of the vibrant and diverse hospitality industry. The organisation now represents, advocates and cheerleads for more than 2500 hospitality businesses within New Zealand. It offers advice and assistance on key industry issues, from property lease advice to wellness in the workplace. The Association also provides its members with industry-wide accreditation programmes, which set best practice standards and help them measure how they're tracking. It also works in partnership with the Ministry of Social Development to deliver the Hospostart and Springboard training programmes.

In this episode, we chatted with Stacey Jones, an award-winning event creative and marketer with over 20 years of experience blending food, innovation, and community. Stacey shares how childhood memories of making meringues with her mum sparked her love for food and bringing people together. She takes us through her career journey, from working in advertising agencies to founding her ventures, Kitchen Takeover and Secret Sauce, where she creates bespoke culinary experiences that delight and inspire. She also discusses her newest venture, The Only Table.

We also explored how Stacey turns meals into unforgettable experiences, her advocacy for using indigenous ingredients in New Zealand cuisine, and her approach to designing shareable, memorable moments for diners. She opens up about the challenges and rewards of running a creative business, the importance of self-care and work-life balance, and the ways she fosters creativity and connection in everything she does.

Whether you're passionate about food, hospitality, or creativity, Stacey's insights and stories offer inspiration for anyone looking to bring people together through memorable experiences. Don't forget to subscribe for more inspiring conversations. The Restaurant Association is the link between good food and good business. It supports New Zealand's diverse and creative hospitality businesses to deliver first-class experiences to diners. Since its humble beginnings in 1972, it has worked to offer advice, help and assistance in every facet of the vibrant and diverse hospitality industry. The organisation now represents, advocates and cheerleads for more than 2500 hospitality businesses within New Zealand. It offers advice and assistance on key industry issues, from property lease advice to wellness in the workplace. The Association also provides its members with industry-wide accreditation programmes, which set best practice standards and help them measure how they're tracking. It also works in partnership with the Ministry of Social Development to deliver the Hospostart and Springboard training programmes.

In this episode, we chat with Luis Cabrera, a renowned chef and entrepreneur from Mexico. Inspired by his grandmother's cooking, Luis developed a passion for food early on, which led him to study Italian cuisine and work in restaurants around the world. In 2009, he opened his own restaurants in Auckland, New Zealand.

When the pandemic forced him to close his restaurants, Luis turned his creativity to cocktails, experimenting with tequila to create a unique margarita recipe. This innovation led to Besos Margarita, a ready-to-serve drink that has since won seven international awards.

Luis shares his journey through the highs and lows of the hospitality industry, from running his own business to launching an internationally acclaimed product. He offers advice for aspiring chefs and entrepreneurs, reflecting on how passion, persistence, and creativity can turn challenges into opportunities. The Restaurant Association is the link between good food and good business. It supports New Zealand's diverse and creative hospitality businesses to deliver first-class experiences to diners. Since its humble beginnings in 1972, it has worked to offer advice, help and assistance in every facet of the vibrant and diverse hospitality industry. The organisation now represents, advocates and cheerleads for more than 2500 hospitality businesses within New Zealand. It offers advice and assistance on key industry issues, from property lease advice to wellness in the workplace. The Association also provides its members with industry-wide accreditation programmes, which set best practice standards and help them measure how they're tracking. It also works in partnership with the Ministry of Social Development to deliver the Hospostart and Springboard training programmes.

Marg Main brings decades of hospitality expertise to the conversation, from her early hotel days to owning a restaurant in New Zealand. Now the founder of Turning Tables training company and her latest venture, Conversations That Matter, Marg specialises in creating meaningful workplace dialogue and empowering hospitality professionals.

In this episode, Marg shares the essential skills that make hospitality leaders successful: reading body language, creating genuine connections, and using humour to build atmosphere. She dives deep into emotional intelligence, communication styles, and the systems every business owner needs to manage teams effectively and handle challenging customer situations.

Marg also explores the human side of leadership - managing personal triggers, the importance of post-shift debriefs, knowing when to apologize, and supporting your team without micromanaging. Her insights on work-life balance and compassionate leadership offer valuable lessons for anyone managing people in high-stress environments.

A engaging conversation packed with practical wisdom for hospitality professionals and leaders alike.

The Restaurant Association is the link between good food, and good business. It supports New Zealand's diverse and creative hospitality businesses to deliver first-class experiences to diners. Since its humble beginnings in 1972, it has worked to offer advice, help and assistance in every facet of the vibrant and diverse hospitality industry. The organisation now represents, advocates and cheerleads for more than 2500 hospitality businesses within New Zealand. It offers advice and assistance on key industry issues, from property lease advice to wellness in the workplace. The Association also provides its members with industry-wide accreditation programs which set best practice standards and help them measure how they're tracking. It also works in partnership with the Ministry of Social Development to deliver the Hospostart and Springboard training programmes.

Krishna Botica is an award-winning restaurateur in New Zealand with over 30 years of experience in the industry. She started her journey at Prego in the '90s and eventually opened her own venues under the group Mensa, including Cafe Hanoi, Ghost Street, and Perch. She has witnessed significant changes in the industry, from its unsophisticated and unprofessional beginnings to its now competitive and diverse landscape. Krishna reflects on the impacts of COVID-19, shares her insights on what customers want and how businesses can succeed by focusing on their strengths, being transparent and flexible, and constantly pivoting to adapt to the changing market.

Tim Read shares his personal journey of working in the hospitality industry and how the industry has changed due to COVID-19.

Tim talks with this weeks host Gerrick Newman about experiencing burnout and mental health distress, and how witnessing burnout in his employees and the loss of his best friend to suicide prompted him to launch his mental health and wellbeing initiative, which the Restaurant Association are partnering on, Helmet.

On this week's Restaurant Association of New Zealand podcast, we are joined by Shane, the founder of Somethin Dumplin. Shane talks about his journey as an entrepreneur in the hospitality industry and his vision for the future of his business. He also shares where the idea for Somethin Dumplin came from and some tips for managing a business and the realities of social media.

In this episode of Tales from the Pass Maggie Gray, host of the Food Truck podcast and co-founder of the Auckland Food Truck Collective, shares her inspiring journey from running a single food truck to building a thriving community of mobile culinary entrepreneurs. Maggie dives into what it takes to succeed in the food truck business, from crafting a simple yet impactful menu to leveraging social media and building a loyal customer base. Discover her top tips for navigating challenges, fostering sustainability, and creating unforgettable food experiences. Whether you're a budding food truck owner or a fan of Auckland's vibrant food scene, this episode is packed with valuable insights and inspiration. Don't miss it!

In this episode, we discuss the importance of good working conditions in the hospitality industry and how they can improve the overall service and experience for customers. We also talk about the role of technology in hospitality and the balance between using it to enhance service without losing the personal touch. Additionally, we touch on the topic of staff training and the importance of creating buy-in and engaging employees in their own development.

This podcast episode features Alex George, the owner of Peaches Hot Chicken in Auckland, New Zealand. Alex shares his story of how he got started in the hospitality industry, how he came up with the idea for his popular Nashville hot chicken food truck, and the struggles and successes he faced along the way to opening his own restaurant. He also gives advice on how to take risks and not get stuck in "analysis paralysis" when starting a business. We also explore how Peach's Hot Chicken has maintained consistent business, by providing quality food at a good price.

In this debut episode of season 2 *Tales from the Pass*, hosts Marisa Bidois, Chief Executive of the Restaurant Association of New Zealand, and Gerrick Newman, Director of Millé, take listeners on a journey into the heart of hospitality. They share their personal stories of entering the industry, the lessons they've learned, and what makes hospitality a crucial part of our communities.

From the challenges of running a café to the fine art of creating memorable customer experiences, Marissa and Gerrick provide insightful discussions on what it takes to succeed in the world of restaurants and cafes. They touch on the importance of mentorship, maintaining motivated teams, and balancing all the elements that contribute to a successful hospitality business. Whether you're a seasoned operator or just starting out, this episode will leave you inspired.

Stay tuned for exciting upcoming episodes featuring special guests, like Alex George from Peaches Hot Chicken, as they delve into topics like sustainability, design, and solutions to the industry's biggest challenges. Subscribe now and join us on this exciting new adventure!

Show produced by Sirpa Gunn & Michael Todd with support for the Hospitality Training Trust