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Hui

  • Where
    The Piano
    156 Armagh St
    Christchurch
  • When
    Wednesday 24 Oct 2018 –
    Thursday 25 Oct 2018
    9.30am – 4.00pm

Get your tickets
  • Hui Eatnztile32

‘HUI: The most important food conversation in New Zealand’ presented by The Restaurant Association of New Zealand and Eat New Zealand is two days of ideas, tools and stories, guaranteed to educate and inspire!

The Eat New Zealand day on Thursday 25th October is proudly sponsored by Lincoln University, ANZ Bank & NZ Beef + Lamb.

A 2-day gathering presented by the Restaurant Association of New Zealand and Eat New Zealand to consider some of the most important questions, challenges and opportunities in New Zealand food and hospitality at the moment.

We’re a small country with a big voice, and when we speak, more often than not, the world listens. So, we’re gathering up some of the best local and international speakers who bring with them tools, stories, and ideas to educate and inspire!

If we stand together we have the power to create enormous change for good. Come and be part of the event that moves beyond the walls of establishments and into the community and nation.

We'll bring you a plethora of speakers and panellists to take the stage to share knowledge and insights. Assembled for two days of talking, listening and thinking about New Zealand food, it’s an amazing opportunity to learn from movers and shakers.

The event is for all Eat New Zealand supporters and Restaurant Association members as well as food lovers nationally. Hundreds of small business owners/operators, chefs, restaurateurs, suppliers and media are expected to attend.

Schedule for Wednesday 24th October, presented by Restaurant Association of NZ.

9.30am: Welcome

9.45am: MC & Restaurant Association of New Zealand welcome

Melissa Clark-Reynolds – Master of Ceremonies

Marisa Bidois – CEO, Restaurant Association of New Zealand

9.50am: The economic update

Satish Ranchhod – Senior Economist, Westpac

10.15am: Creating a point of difference in your business

Nick Inkster – Owner & restaurateur, O.G.B.

10.30am: Seafood: Broaden your horizons

Martin Bosley – Chef & Chief Fishmonger and National Sales Manager, Yellow Brick Road

10.45: Leveraging social media: How to get the best out of your social media accounts

Rachel Smart – Director, The Social Project

11.00am: Dealing with chef shortages by improving productivity & efficiencies .

Nelly Robinson – Executive Chef & Owner, nel. restaurant

11.15am: Women in hospitality

Fleur Cauton – Restaurateur, Rata, Madam Woo, Hawker & Roll

Nikita Kuschke – Chef, Hillside Restaurant

Ainsley Rose Thompson – Head Chef, Sherwood Queenstown

Lisa Levy – Restaurant Association of NZ Christchurch Branch President; Co-owner, Inati

Panel moderator: Kelli Brett – Editor, Owner & Publisher, Cuisine Magazine

11.45am: Lunch is served in the foyer

12.30pm: Message from principal sponsor American Express Robert Bourne – Head of Card Services American Express NZ, Director Digital Products & Partnerships, American Express

12.45pm: Emerging technology and the customer experience

Husain Al-Badry – General Manager, Datacom

1.00pm: The Balancing Act: Mindfulness and work/life balance

Ben Bayly – Executive Chef, Baduzzi; Restaurateur, The Grounds Jamie Ford – Director, Resilient Minds, International Thought Leader in Resilience & Mental Toughness

Anton Leyland – Chef & Head of Recipe Development, My Food Bag

1.45pm: The Balancing Act: Mindfulness and work/life balance Nelly Robinson – Executive Chef & Owner, nel. restaurant

Ben Bayly – Executive Chef, Baduzzi | Restaurateur, The Grounds

Rebecca Smidt – Restaurateur & Managing Owner, Cazador

2.15pm: What part do you think food plays in the future of Christchurch

Joanna Norris – CEO, ChristchurchNZ

3.00pm: From gate to plate: Food & sustainability

Shaun Clouston – Executive Chef & Partner, Logan Brown; Platinum Ambassador Chef, Beef + Lamb NZ

3.15pm: The future of guest experience: What do Gen Y and Millennials want and expect?

Joel Christian – General Manager, The Monday Room

Charles Guillet – Bartender, The Monday Room

3.45pm: Overview of the National Restaurant Association 2018 trade show in the USA

Mike Egan – Restaurant Association of NZ National President; Co-founder of Monsoon Poon, Boulcott St Bistro, Burger Liquor

4.00pm: Insights from Restaurant Association Regional Branch Presidents

Liz Buttimore – Restaurant Association of NZ Marlborough Branch President; Co-founder, Arbour Restaurant

Lisa Levy – Restaurant Association of NZ Christchurch Branch President; Co-owner, Inati

4.15pm: Summary of Day 1 Melissa Clark-Reynolds – Master of Ceremonies

4.30pm: Closing cocktails & hors d’oeuvres In the main foyer


Schedule for Thursday 25th October, presented by Eat New Zealand:

9.15am: Tuwherataka (welcome to day two)

Manawhenua

9.25am: MC welcome

Melissa Clark-Reynolds – Master of Ceremonies

9.30am: Eat New Zealand welcome

Giulio Sturla – Owner, Roots Restaurant; Eat New Zealand Founder

Angela Clifford – CEO, Eat New Zealand

9.45am: We want a national food celebration

Richard Davis – General Manager for Tourism Policy, Ministry of Business Innovation & Employment

10.05am: We want our people connected to our food

Makarini Rupene – Cultural Land Management Adviser, Environment Canterbury

10.25am: We want to connect our biggest economic sectors – food & tourism

Lucy Alborn – Consumer Insights Manager, Tourism New Zealand

10.45am: Morning tea in the foyer

11.05am: We want to connect our biggest economic sectors – food & tourism

Rob Simcic – Head of Food & Beverage New Zealand (Commercial & Agri), ANZ Bank

11.25am: We want resilient food communities

Michael Reynolds – Community Builder, Canterbury Food Resilience Network

11.45am: We want the fish on our plate to have a future in the ocean

Panel chaired by Kelli Brett – Editor, Owner & Publisher, Cuisine Magazine

Scott Macindoe – Legasea

Giulio Sturla – Roots Restaurant

Nate Smith – Gravity Fishing

Scott McNeil – Awatoru Wildfood

Shaun Clouston – Logan Brown

12.55pm: We want to use New Zealand Grains and Seeds

Lunch presented by Bearlion Foods is served in the foyer

1.35pm: We want New Zealand to become the world’s premium destination for food

Nic Lees – Senior Lecturer & Agribusiness Manager, Lincoln University

1.55pm: We want to share our food stories with the world

Ian Proudfoot – Global Head of Agribusiness, KPMG

2.15pm: We want regenerative agricultural systems

Tracey Bayliss – Owner-operator, Grandad’s Beef

2.35pm: We want to learn from the rest of the world

Rodolfo Guzmán – Owner/Chef, Boragó Restaurant (Santiago, Chile)

2.55pm: Summary of Day 2

Melissa Clark-Reynolds – Master of Ceremonies

3.00pm: Karakia: Whakamutuka

Manawhenua


Tickets

Restaurant Association Full Essential and Full Premier members receive two complimentary tickets to attend this event and Eat New Zealand supporters receive one complimentary ticket.

*RA members can enter their membership number as the promo code in each day you would like to attend to redeem your tickets. Eat NZ members will receive a separate promo code to use. Email angela@eatnewzealand.nz

Additional tickets are available for purchase as individual days and as a package for both days. Contact us at 0800 737 827 with any questions or issues.


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