There have been plenty of challenges for the hospitality industry, but this has not wavered The Oxford’s confidence going into the summer period.
Co-owner Clarissa Doran said they were already busy and had strong bookings right up until the new year, with Christmas functions and year-end breakfast functions proving popular.
‘‘We are also hosting many family reunions lately, which has been really nice, as families and friends reconnect — many coming from outside of New Zealand.’’
Staffing issues were common across the industry, she said.
‘‘There are shortages in most places I have spoken to. I see it’s across all industries, not just hospitality, but we have certainly felt it.’’
‘‘We have plenty of wonderful part-time staff, but our front of house position is a full-time senior position. Finding a fulltime duty manager has been a challenge.’’
This issue was not immigration related, but due to an existing legislative requirement of six months’ recent experience working with alcohol in New Zealand to become a duty manager, she said.
Hospitality New Zealand and the South Canterbury branch of Hospitality New Zealand had raised the issue with the government and had been told it was being reviewed.
One of the biggest issues they faced was increased costs, she said.
Some items had gone up as much as 80% or more, with prices and availability fluctuating massively.
‘‘Writing a seasonal menu is next to impossible at the moment — regular tweaks are going to be needed going into summer.’’
Despite this, every hospitality owner was fortunate to have a business in South Canterbury which had certainly taken less of a hit than many of the larger tourist centres around New Zealand, she said.
‘‘Our loyal locals have kept us going — and don’t we know and appreciate it. We have a community spirit here that supports one another and we all need to keep shopping local and keeping our money circulating locally,’’ Mrs Doran said.
Many restaurants were running reduced hours and days or had limited staff on some shifts, she said.
‘‘We are all saying the same thing — you must book a table, lunch or dinner. If we know you are coming, we are ready and have the right amount of food prepped and the right number of staff on duty to look after you.’’
The industry needed a shift in mindset and to start bringing back the fun hospitality normally provided, she said.
‘‘We need to remember our old-fashioned hospitality principles and why we do this. It’s all about the experiences we create and are a part of.’’
