This year looks no different, according to numbers from payments provider Paymark, with spending in the last week before Christmas rising by 50% above the average week for the rest of the year.
Daily spending is at its highest level, double in fact, for pubs and restaurants, department and clothing stores, recreational goods shops and liquor outlets.
Since the start of the season, pegged as November 13, there have been 136 million transactions - valued at a cool $6.48 billion.
The first two weeks of December accounted for $2.85 billion of that as the frenzy truly takes hold.
Over the period, Otago shoppers spent $360 million, Southland was at $156 million and South Canterbury at $99 million.
While it is a fillip for retailers, the hospitality industry finds itself scrambling for appropriate staff to service the additional seats, especially across hot spots such as Dunedin’s Octagon, Queenstown and Wanaka.
Craft Bar and Kitchen owner John MacDonald said while the restaurant was able to extend its area into the road to cater for New Year’s events, the challenge was ensuring the necessary staff to support the number of patrons.
"We have a capacity for 295 people but don’t think we’d be able to seat more than 150 at any given time, as we’d need the staff to be able to support that."
He tends to look to students who want extra work over the holidays and increasingly has turned to travellers, who can work for a few months on their temporary visas.
"We are hiring people from all over. We have a Mauritian, Chilean, Brazilians and Americans, all keen to work to help pay for their travels."
He said the issue was amplified in areas such as Queenstown, where international workers had the added problem of not being able to find accommodation.
"Hospitality is not top of the list when it comes to career choices for young Kiwis. That presents challenges, so we’d rather take people on board that are committed and keen, than well trained."
Dunedin restaurant owner Andre Shi said staffing was easily his biggest challenge. He has established his own staffing company to supply his local interests.
However, he will be closing his new venture Deja Vu, from today until late January, to ensure he has enough staff for his 120-seat Vault 21 restaurant in the city’s Octagon.
"Getting people in the door is not the problem over the period. Ensuring they have a great experience is an issue, particularly at this time of year," he said.
Emerson Brewing Company hospitality manager CJ Janssen agrees it is an industry-wide issue, but it was more about "how you treat your people" during the rest of the year.
She said one of the major issues was in the kitchen.
"Chefs are in demand. There is a reason they are high on Immigration NZ’s 'most wanted' list."
"A major issue under liquor licensing requirements is ensuring duty managers are on hand at all times, that is seven days a week across day shift and night shift, brunch, lunch and dinner," Mr MacDonald said.
He said security was another issue, particularly during major events when there were likely to be "slightly tipsy" patrons.
