Cheers To Your Local NZ

Cheers To Your Local NZ Getting Kiwis behind their locals.

Having grown up with publican parents, “I had a room hidden away in the old hotel. I was too young to work in the bar, ...
16/07/2020

Having grown up with publican parents, “I had a room hidden away in the old hotel. I was too young to work in the bar, but I remember running through the pub having treasure hunts”, hospitality was in Chris Buckley’s blood.

Which explains why, aged just 26, he had the confidence and know-how (plus a little help from his folks) to create Queenstown’s Pub on Wharf. “I would get up every morning at 4.30am, 7 days a week to be here for the breakfast shift.” 11 years on, Chris gets to “sleep in until 6am, which is nice.”

He’s no stranger to tough times in the industry either, having opened Pub on Wharf in 2009. “We opened just before the GFC, that was pretty bad, but Covid-19 is way worse. Having to consider letting go of some staff knowing that they may not have a back-up plan, That isn’t why we get into business - it’s been pretty brutal.”

This time Chris reckons it’s community spirit that’ll see them through. “All of the bar owners get together, checking in on everyone frequently. It’s going to be really tough for a while. Get out and help support them. We really need it. Desperately.”

For Justin, that’s what a real community is all about and why going local is integral to our recovery. “Just get out and...
09/07/2020

For Justin, that’s what a real community is all about and why going local is integral to our recovery. “Just get out and pop in. Whether it be your pub, your café, or local pet store. You know, it doesn’t have to be a lot spend-wise, but just get out and come on in and say ‘hi’. I think that’s all we're looking for.”

Justin’s had his fair share of memorable moments since, like his first All Blacks’ test at the old Shepherds Arms Hotel. “We’d only owned it for I think a month and we had no idea what to expect. It was chaos.”

Hectic stories like that stand in stark contrast to the sudden quiet created by Covid-19. “It’s hard to believe that a little virus has caused this much upheaval. I’ve missed the people, staff and customers. I enjoy hospitality for that aspect of it and that’s the reason I’m still here. I like being able to go to work and talk to different people.”

For Justin, that’s what a real community is all about and why going local is integral to our recovery. “Just get out and pop in. Whether it be your pub, your café, or local pet store. You know, it doesn’t have to be a lot spend-wise, but just get out and come on in and say ‘hi’. I think that’s all were looking for.”

Gary Livesey broke up with Aeronautical Engineering in 2007 after falling in love with Queenstown, during what was suppo...
28/06/2020

Gary Livesey broke up with Aeronautical Engineering in 2007 after falling in love with Queenstown, during what was supposed to be a 3-month snowboarding stint. From there a career in hospo blossomed.

His first gig was “as the world’s softest doorman at Winnies and the World bar. My style was very different, I use to dance and have a great time.” Gary quickly grooved his way through the ranks, becoming general manager within the space of a year.

Unfortunately, Gary’s fairy tale rise turned into a horror story, when in 2013, World Bar was gutted by fire. “It was soul destroying.” The next day Gary hit on a concept to keep key staff employed; The Find Pop Up Bar, which ran for 2.5 years.

Having triumphed once over adversity, Gary has a pretty Zen take on Covid-19. “This pandemic has been a breather - it’s helped us reassess our brands. I don’t want everyone to forget this whole ordeal ever happened, because a lot of amazing values have crept in. I hope people don’t take social gatherings for granted anymore. Do it more often, reach out to your mates, just to say hello, and go out and support your local.”

- Gary Livesey, general manager of The World Bar Queenstown & Yonder

“Everyone is going through it, everyone. Not just hospo, not just tourism, it all knocks on here. So, when people are vo...
18/06/2020

“Everyone is going through it, everyone. Not just hospo, not just tourism, it all knocks on here. So, when people are voting with their feet and wallet and they chose you, it is a major compliment and doesn’t go unnoticed.” We all know that Queenstown’s doing it tough right now and no one knows that better than Future Bars’ co-owner, Bert Haines.

At the helm of popular venues Little Blackwood, Rhinos Ski Shack & Minus 5º Ice Bar, Bert first called Queenstown home 17 years ago. The plan had been to hang around for a season of powder, but after landing a job at iconic Winnies Gourmet Pizza Bar, he stayed put and carved out a career for himself.

He attributes much of his success to loyal locals, “They have always meant heaps to us. Especially at Little Blackwood.”

But without the usual influx of international tourists, Bert’s counting on the wider domestic dollar. “Our arms are wide open NZ. We are ready for you. If you are in the position to get to Queenstown, now is the time to do it. The deals are amazing. Get up on the mountains and get into the venues at night and enjoy some fantastic hospitality!”

Hugs, ordering at the bar, or hitting the dance floor? Tell us what you're most amped about doing again in Level 1?
12/06/2020

Hugs, ordering at the bar, or hitting the dance floor? Tell us what you're most amped about doing again in Level 1?

09/06/2020

We did it NZ! Let's raise a toast and celebrate the good news at your local 🍻

“They say hospo, you gotta have it in your blood. It’s not your normal 9-5 job, it’s its own little universe. It’s made ...
08/06/2020

“They say hospo, you gotta have it in your blood. It’s not your normal 9-5 job, it’s its own little universe. It’s made for vampires, and hard working people that love to put smiles on people’s faces.”

“I love food, I love wine, I love people, and that’s what I do for a living.

For Michael Dearth, the man behind Auckland eateries Baduzzi & The Grove, lockdown has given him time to reflect.

“Lockdown is really figuring out what the most important thing for us. It’s an opportunity to connect with the family. Now that I’ve been sitting here not working, I can’t wait to get back to work and have a full restaurant again.”

We’re in a great place in the world, so there’s gratitude in that.”

“We’re here for our customers. When this is all over, we’re gonna hug everyone tighter, we’re going to laugh deeper. We’re gonna appreciate things more. That’s what it’s all gonna be about.”

Michael Dearth, owner of Baduzzi

“It is like home, your local. You should be treated like you’re walking in the front door of your house.”For Wynyard Pav...
06/06/2020

“It is like home, your local. You should be treated like you’re walking in the front door of your house.”

For Wynyard Pavilion's Damien & Hellen McDowell, hospitality is a family affair.

“It’s that really relaxed place where you can unwind, socialise, have a really good time with a bunch of different people. It’s the heart of community. I think people really miss that.”

“This lockdown’s really made us innovate. I think that’s probably the biggest takeaway, not just in our hospitality industry, but across New Zealand. Sure it’s a really difficult time, but it’s been amazing what people have come up with. And it’s really impressive, really inspiring.”

“I think the industry will come back bigger and better. Nothing makes hospitality stop.”

04/06/2020

Grab a mate and head to your local. Tell them Leigh Hart sent you.

“Look, I just love interacting with people. It’s a very quiet time in lockdown. I think anyone who comes to the pub is g...
02/06/2020

“Look, I just love interacting with people. It’s a very quiet time in lockdown. I think anyone who comes to the pub is going to miss that. I’m dying to get back to it.”

For Geoff Tuttle, the smiling Irishman behind Ponsonby’s Cavalier Tavern, community support means everything.

“I think pubs, restaurants - they’re the core of a community. It’s where we come to congregate, it’s where we come to interact. Kiwi’s enjoy being around each other, and hospitality gives us the opportunity to do that.”

“I understand how difficult it is for every Kiwi out there. I think as a nation we all need to support each other, and not just in hospitality. I’ll be buying New Zealand made as much as I can. I’d encourage everyone to do the same.”

- Geoff Tuttle, owner of The Cav

“Local support used to be your bread and butter. Now it’s going to have to be your bread, butter, and cream.”For Richard...
30/05/2020

“Local support used to be your bread and butter. Now it’s going to have to be your bread, butter, and cream.”

For Richard Sigley, of the Nourish Group, it’s survival mode.

“I’m a half-glass full guy. But it’s taken it’s toll, unquestionably, especially the last two weeks. It’s just the uncertainty of not knowing. I’ve got 500 odd staff, and they’re a big family community for me. I want to take care of them, but I don’t know what I can do. It’s a waiting game. It’s the uncertainty, that’s the issue.”

“We’ve got a world-class hospitality industry, and we don’t want to see that go away. It’s a social fabric, and bars and restaurants are the glue the binds it all together. It’s like that old TV show Cheers, where everyone knows your name. That’s what we’re trying to create.”

- Richard Sigley, owner of Nourish Group

“I used to walk past the Valley Inn pub up the Heathcote Valley on my way to school in the 80s, not knowing one day I’d ...
29/05/2020

“I used to walk past the Valley Inn pub up the Heathcote Valley on my way to school in the 80s, not knowing one day I’d own it. On the day of my 34th birthday in 2004 we brought the Valley Inn and the years that have followed have brought many memories.

I actually met my wife Genaea on a blind date at the Valley and we ended up getting married outside the front door of the pub. There’s been some challenging times such as having to rebuild the pub after the Christchurch earthquakes in 2011, but one thing that helped get us through was the support we had from our local community. Everyone in the Heathcote is like a big family and the pub is a community hub for people to catch up with one another over a beer.

The last couple of months have been hard times, it’s pretty stressful when you aren’t able to trade and the bills keep coming in. The government wage subsidy has helped, and we’re fortunate to have a great team around us. We also realised that there’s people out there a lot worse off than we are, so we donated to the City Mission and put it out to our locals over Facebook. It was just amazing seeing the generosity we received from our local community, to help out when it was called upon and make donations that we could pass onto the City Mission.

We also own a couple of other bars in the area (Brickworks and Protocol) and the thing I’m looking forward to the most is catching up with all the locals again. I’ve kept in contact with them over the time we’ve been closed and they’re all looking forward to coming back. Our locals mean everything to us”

Dean Calvert, owner the Valley Inn Tavern Heathcote, The Brickworks & Protocol Restaurant, Bar, Function Room

Address

88 Beach Street
Queenstown
9300

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