Sticky, smoky and made for sharing. Discover how different pork rib cuts, bold glazes and fresh summer sides can create high-impact dishes for busy hospitality menus.

We went behind the scenes at Boyd’s Asparagus to meet passionate grower Andrew and discover what makes this spring favourite so special. From the field to the kitchen, explore Andrew’s love for asparagus, his favourite ways to enjoy it, and how this versatile seasonal vegetable can bring fresh inspiration to your menu.

Get ready for summer with the latest On The Menu! Discover fresh seasonal produce, creative menu inspiration, festive entertaining ideas and practical solutions to help New Zealand hospitality operators make the most of the busy summer season.

Explore November 2026 foodservice market updates from Bidfood NZ, including meat and seafood supply, seasonal produce, dairy pricing, global commodities and supply chain developments ahead of summer.

Discover how Bidfood supports New Zealand hospitality through culinary education, emerging talent, youth wellbeing and community partnerships, making a positive difference for people across Aotearoa.

Go behind the scenes at Boyd’s Asparagus as we explore the journey from paddock to plate. Discover what makes this fresh, locally grown favourite so special and why its vibrant flavour, versatility and short seasonal window make it a must-have for spring menus. From simple sides to standout dishes, there’s plenty to love about asparagus at its seasonal best.

Bring richness, flavour and versatility to your spring menu with Westgold butter and cream, from flavoured butters and savoury flatbreads to vibrant seasonal desserts.

Spring calls for bright, refreshing drinks. Discover how Jose Cuervo Tradicional Reposado and Silver can bring fresh flavour, versatility and creativity to your cocktail menu.

Meet the team behind Wellington’s Charley Noble and discover how wood-fired cooking, quality ingredients and a strong kitchen culture keep guests coming back.

There’s more to menu costing than the price on the invoice. From preparation time to usable yield, discover how looking at the full journey from pack to plate can help you make smarter purchasing decisions and get more value from your menu.

Stay across the latest foodservice market movements this October, with updates on beef, lamb and pork supply, global shipping pressures, and fresh produce availability and pricing across New Zealand.

Spring is here, bringing with it a fresh wave of colour, flavour and versatility. From asparagus and eggplant to crisp lettuce, fennel and rhubarb, seasonal produce is ready to take centre stage across spring menus.