Tales From The Pass - A Hospitality Podcast by The Restaurant Association of NZ

• Tales from the Pass: Stacey Jones

  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.

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• Tales from the Pass: Luis Cabrera

  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.

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• Tales from the pass: Marg Main - Turning Tables

  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.    

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• Tales from the pass: Krishna Botica

  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.

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• Tales from the pass: Tim Read - Mental Health in Hospitality - Helmet App

  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.

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