Personal space is important but cultural sensitivities are minimal, writes AMANDA LINNELL in her glossary of Kiwi business etiquette

NEW ZEALAND’S RELATIVE geographical isolation is no barrier to global business – as the nation’s leading companies are proving with major results on the international stage. This has been achieved by moving away from a historical reliance on commodity exports, towards creative and emerging industries, such as biotechnology, specialised manufacturing, wood processing, and the value-added food and beverage sectors.

New Zealanders pride themselves on their independent, innovative thinking and hands-on approach to all that they do. As a nation of travellers, they think globally and respect what makes their country unique. From the biotech and IT industries found in cities like Christchurch, to the big business, marine and creative centres in and around Auckland, to Wellington, which is home to many global, digital and creative companies – New Zealand is in a positive phase of growth. It’s a relatively young nation made up of small but enterprising companies.

Introductions: Begin with a handshake, looking the person in the eye, then offer your business card.

Attire: The further south you go, the more formal the attire. For example, a dark business suit, or a jacket and tie at least. Up north, depending on the age of the businessperson, attire can often be quite casual during the day and more formal for late afternoon and evening.

Appointments: The working day tends to run from 8.30am to 5.30pm, so appointments can be made throughout the day. Working lunches can be popular and younger businesspeople like the option of a power breakfast.

Meals: There are no strict rules. Take the lead from your local colleagues. Most people like to be seated for dinner by 8pm.

Drinks: A glass of wine or beer over a business lunch is fine, but long boozy lunches are a thing of the past. Professional people frequently socialise after hours and may specifically invite visitors. This would normally have been arranged prior. Businesses tend to formalise a meeting with a drink if it’s late in the day.

Hierarchy: Teams are prevalent and flat structures are popular.

Gifts: Presents are accepted and liked, but gift-giving is a new phenomenon here and more prevalent among those accustomed to working with Asians. A gift that reflects your culture is always welcomed and price is not a consideration. An expensive gift however can sometimes be considered an embarrassment.

Things to Avoid: The main emphasis would be on courtesy rather than taboos.

Humour should be left to second and third meetings as it can be misunderstood from a cultural point of view.

Physical: Businesspeople here are accustomed to space, and seldom respond to personal questions, apart from those that are designed around courtesy towards family. They often like to stay behind their desks or be seated around a table for a sense of formality. Visitors will be shown to the chair they are to sit in.

Politics: Best left to the resident to initiate and then the visitor can follow their lead.

City Transport: All main cities have taxis available. This is the most efficient way to get to business meetings.

Dates: The majority of businesses close for statutory holidays.

Seasons: The warmest months of the year are February and March, but the climate is still very pleasant. The coldest are July and August, when there’s also plenty of rain.

Visas: Those from visa-free countries do not need one for stays of three months or less. Visit www.immigration.govt.nz

Media: Most daily newspapers have dedicated business sections.

On Brand Mark Budden of Design Bridge on a new trend in

New Zealand ice cream

There are many New Zealand stereotypes. Visions of the All Blacks, ? elds full of sheep and bungee jumping may spring to mind. The straight-talking Kiwi character can overshadow what a creative bunch of people they are; just look at fantastic brands like Icebreaker and 42Below to get a picture of the innovative ’new New Zealand’ spirit. Kapiti ice cream also shows this ’design drive’; in a sector dominated by traditional farmhouse visions, Kapiti’s super premium brand has repositioned itself differently, focusing on ‘ice cream by design’ (rather than just made). The approach works well when you consider the affluent young and funky target audience. Every Kiwi gets through around 27 litres of ice cream per year, one of the largest consumptions in the world. With the competitive local marketplace in mind, Kapiti’s approach seems very wise indeed.