“I’ve always been obsessed with flavour. I still spend time in the kitchen testing recipes because I genuinely enjoy it. We don’t stop when something is good enough – we keep refining it until we believe it’s the best version we can make. That’s been our standard from day one.”
Aari Puri, founder of Brewd Hawt, hints there is more to come for the business.
Puri has worked in the hospitality industry since moving to New Zealand about 15 years ago.
He has worked as a chef, a manager and a venue owner, including as operations manager at Mollie’s Boutique Hotel.
Puri previously owned and operated Ponsonby restaurant Boy & Bird, and spent several years with Silky Otter Cinemas, where he helped launch new locations in Christchurch and Nelson.
It was during his time at Silky Otter that Puri came up with the idea for Brewd Hawt, acknowledging that he wanted to blend the experience of a restaurant with the culture and accessibility of modern fast food.
“Our dream was never just to open another restaurant. We wanted to create the chicken shop – the place people think of when they’re craving great fried chicken, where friends catch up, music is playing and everyone feels welcome.
“Seeing so many regulars make Brewd part of their week has been one of the most rewarding parts of the journey.”
Aari Puri has worked in the hospitality industry since moving to New Zealand about 15 years ago.
That hasn’t meant the business’ journey has been easy. Puri admitted its Auckland CBD location was loss-making in its first year, but said the experience provided lessons to take it forward.
Brewd Hawt’s Manukau location also closed earlier this year, with Puri attributing the closure to declining profits, but also to staff safety, after several employees shared concerns about violence disrupting the business and the area around it.
Puri confirmed he had been planning to open a location at Auckland Airport for nearly two years.
He said he was proud to represent Auckland as a local brand built from the ground up, noting the business’ fried chicken took about one and a half years to perfect.
Auckland Airport’s head of retail Lucy Thomas said the site would create a dining experience that reflects the best of Auckland and New Zealand.
“Brewd Hawt is a local success story, and its bold flavours, warm hospitality and strong Auckland roots will make it a fantastic addition for travellers departing our international terminal,” Thomas said.
“We’re looking forward to them bringing their energy, creativity and hospitality to the terminal, giving customers another great reason to arrive early and enjoy their time at the airport.”
Travellers can expect Brewd Hawt’s signature fried chicken, burgers, tacos, loaded fries and house-made sauces, complemented by beers, wines and cocktails on tap.
While the opportunity to open a new site nearby is Puri’s focus, he hinted that there would be more to come for the business.
Tom Raynel is a multimedia business journalist for the Herald, covering small business, retail and tourism.
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