With economic considerations still having an impact on shaping spending habits, industry professionals believe that cheap and cheerful eateries will remain popular. That said, the desire for affordability isn’t at the expense of quality. Classic dishes done well continue to resonate with diners, proving that thoughtful execution of time-honoured favourites still holds weight. But what really stood out as a trend are menus that go deep into a single style of cuisine, reflecting an increasing preference for menus that introduce us to new flavours and cuisines, beyond the typical catch-all offerings.
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Guests are looking for a truly authentic experience, especially with Japanese food. Our diners love the fact that we can serve delicious authentic Japanese food at Ebisu using locally sourced ingredients.
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Tatsuki Okunishi, Head Chef, Ebisu
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What resonates for our guests at Advieh, are local ingredients that have been cooked with heart, employing my passion for Middle Eastern flavours. When you cook food from the heart my hope is that our guests can experience that journey with you.
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Gareth Stewart, Executive Chef, Advieh
69%
of hospitality professionals see new international flavours and cuisines as a trend
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We are slowly seeing a positive shift in New Zealand’s dining culture, where diners are rising above stereotypical trends like fried chicken and potatoes. At Bar Magda, we create a unique offering cooking seasonal dishes steeped in nostalgia from my Filipino upbringing.
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Carlo Buenaventura, Co-Owner, Bar Magda
