Restaurant & Café Magazine

Restaurant & Café Magazine NZ's only locally owned and operated magazine for the hospitality and foodservice industry. Made for kiwis, by kiwis.

Knowledgeable insights, trends, and information from a professional team of journalists. The foodservice industry is a cornerstone of the New Zealand economy with an annual turnover of over $6 bilion, employing over 50,000 workers. It is visited by 340,000 diners each week and serves another 1.1.5 million takeaway customers. With information at a premium Restaurant & Catering News gives up to date news, feature stories and relevant editorial commentary on the industry. Restaurants and cafes have a leading share of the foodservice market and with half of the sales occurring at these types of businesses and while the NZ economy continues to have difficulties, the challenges facing operators are being tackled by them through marketing initiatives, menu assessments and innovative technology. Restaurant & Catering News delivers strong editorial from its team of knowledgeable vibrant writers in a broadsheet format that is lively, easy to read and informative, alwasy conscious of being a cost effective media solution for advertisers.

52 per cent of all Australians say they are more concerned about artificial sweeteners than 12 months ago (to September ...
25/09/2026

52 per cent of all Australians say they are more concerned about artificial sweeteners than 12 months ago (to September 2025), cutting evenly across generations. Notably, Gen Z is less likely to trade down to reduced sugar options, preferring to moderate intake of full sugar drinks instead.

Cormac Henry, Mintel’s Associate Principal, Food & Drink shares his insights in the Beverage Report: https://restaurantandcafe.co.nz/beverage-report-2026/

The growing popularity of matcha-based beverages in both retail and foodservice channels also reflects demand for sustai...
25/09/2026

The growing popularity of matcha-based beverages in both retail and foodservice channels also reflects demand for sustained energy, natural ingredients and everyday wellbeing.

This aligns with interest in balancing energy needs with sleep quality and caffeine consumption, particularly among younger consumers.

More insights from Euromonitor in the Beverage Report!
https://restaurantandcafe.co.nz/beverage-report-2026/

According to Ross Wise, Winegrowing Innovation Leader, BRI, the New Zealand wine industry has focused on building resili...
24/09/2026

According to Ross Wise, Winegrowing Innovation Leader, BRI, the New Zealand wine industry has focused on building resilience while maintaining its reputation for premium, distinctive wines.

Read more: https://restaurantandcafe.co.nz/beverage-report-2026/

Beer's place in New Zealand life is not shrinking so much as adapting. It remains the drink most adult Kiwis reach for, ...
23/09/2026

Beer's place in New Zealand life is not shrinking so much as adapting. It remains the drink most adult Kiwis reach for, increasingly in a form that reflects a more moderate way of drinking it, and that is a genuine public health success story as much as an industry one.

The task for policymakers, of whichever stripe, is to back that adaptation with settings that recognise it, rather than continuing to tax and regulate for a New Zealand that has already moved on.

Read more from Dylan Firth, Executive Director, Brewers Association of New Zealand here: https://restaurantandcafe.co.nz/beverage-report-2026/

Peter Hart, managing director of DB Breweries, has observed consumers become more deliberate in their choices. He said t...
22/09/2026

Peter Hart, managing director of DB Breweries, has observed consumers become more deliberate in their choices. He said that when consumers choose to drink beer, they're increasingly looking for quality, trusted brands and experiences that feel worth spending on.

Read more: https://restaurantandcafe.co.nz/beverage-report-2026/

Ready-to-drink has outgrown every other alcohol segment for a decade. For brand owners, the question is no longer whethe...
20/09/2026

Ready-to-drink has outgrown every other alcohol segment for a decade. For brand owners, the question is no longer whether to play, but whether the operating model can keep pace, write AlixPartners.

Read more in the Beverage Report!
https://restaurantandcafe.co.nz/beverage-report-2026/

Stats NZ data also shows alcohol consumption per capita has declined by more than 30 percent since 1986. These long-term...
20/09/2026

Stats NZ data also shows alcohol consumption per capita has declined by more than 30 percent since 1986. These long-term trends show the way that New Zealanders are drinking is changing for the better.

Read more from Virginia Nicholls, Executive Director NZABC in the Beverage Report.

https://restaurantandcafe.co.nz/beverage-report-2026/


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