Wellington on a Plate fuels capital’s hospitality boom
Monday, 22 December 2025
Wellington on a Plate brings undeniable heat to the capital’s hospitality scene ‒ but further north in the Wairarapa, it’s more of a fizzle, one eatery says.
The Wellington Culinary Events Trust - which delivers Visa Wellington on a Plate (WOAP) and Beervana - said both festivals contributed a combined $10 million to Wellington’s economy this year.
Ticket sales, visitor nights, burger purchases, and a surge in out-of-town visitor spending contributed to the impact, a spokesperson said.
Most of the eateries The Post contacted were overwhelming in their praise for the foodie festival, with some saying customer foot traffic had doubled during August.
Chetan Pangam is currently at the helm of Bellbird at The Dowse.
He previously served as executive chef at Copthorne Hotel’s One80 Restaurant, where he guided the team to back‑to‑back Burger Wellington wins and a finals placing this year.
Pangam spoke highly of the festival, saying foot traffic increased by about 50% at One80 Restaurant during Burger Wellington.
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“Having won for two years in a row, that almost was a guarantee that we knew we were going to be busy. I think it was really good.”
The restaurant also took part in the Indian Street Food pop up, and collaborated with Emerson's Brewery for Beervana. “I think overall, it just ended up being a great, amazing month for us.”
Double Vision Brewing hoptometrist Warren Drahota said both Beervana and Wellington on a Plate had been hugely beneficial to the brewery.
It was the brewery’s first year taking on the project of pairing beers with burgers for Burger Wellington, and Drahota said they had noticed a clear lift in traffic
“People want to get out and try the burgers. And if they’re into brewing, they think, ‘I want to check out the brewery that’s sponsoring this’.”
In Porirua, Elemental Eats staff member Meg said that during Wellington on a Plate the restaurant was so busy people were lining up outside, with foot traffic increasing by more than half.
Angela Bendall, who owns Get Fixed Bicycle Café & Panhead Bar, said her restaurant had also fared well with people eager to try their matcha burger.
Entry fee barrier for eatery
However, not all restaurateurs spoke of a spike in foot traffic. One Wairarapa restaurant owner, who asked not to be named, said the festival had not pulled in the customers they’d hoped for.
He had paid $1100 to enter the competition, but had only sold 130 burgers over the month.
The burger was crafted from house‑made ingredients, but he said it would have needed a $40 price tag per plate just to cover the entry fee.
The restaurant would not be taking part in the festival next year, partially due to the large entry fee. He noted that Porirua City Council had subsidised the fee for businesses taking part.
The owner acknowledged the festival was hugely beneficial to many businesses, particularly those in Wellington.
However, a staff member at the White Swan Hotel in Greytown said the venue’s participation in the festival had been beneficial.
Porirua’s general manager for community and partnerships, Reuben Friend, confirmed the council covered half of the WOAP entry fee for participants, saying the subsidy was intended to support local businesses.
This year, the council paid $8477 towards 19 entries, and $1939 towards four event entries.
“Campaigns like this can be genuinely transformative - both through the increased foot traffic and spend during the campaign, and the long-term visibility that follows.”
When asked whether South Wairarapa District Council would consider subsidising the entry fees, a representative said the council did not have the budget.
However, the council would be providing economic development support to the area next year with a $180,000 fund - a refocus of the council’s existing community and youth fund, he said.
Wellington Culinary Events Trust general manager Penny De Borst said this year fees ranged from $300 to $1200 and were designed to keep the programme accessible.
The fees were scaled on venue size, event capacity, and the level of support needed, she said. They were also capped to remain equitable.
“As a not-for-profit organisation, every dollar goes straight back into promoting and delivering Visa Wellington On a Plate and Burger Wellington, so we can continue supporting the region’s hospitality industry,” De Borst said.
“We know it’s been a tough time for many operators, and that’s why we’re focused on keeping the festival open to all and supportive across the entire region.”