Our Founder

Greg Harrison

Our Story

Meet the Founder

Haila was founded by Greg Harrison, whose career has spanned more than 30 years in and around New Zealand's hospitality industry.

Greg's hospitality journey began in Marlborough with Cellier Le Brun, one of New Zealand's pioneering sparkling wine producers. As Group Financial Controller, his responsibilities extended well beyond finance. The business also included the Cork & Keg microbrewery and pub, giving him first-hand experience across wine production, brewing, food and beverage, tourism, and the day-to-day realities of running hospitality businesses. During his time there, he was involved in a major redevelopment of the business and its expansion into North America.

Anyone who has worked in hospitality knows it isn't a nine-to-five industry. Long hours, staff shortages, unexpected challenges and constantly putting customers first are simply part of the job. Although Greg held senior finance and executive management roles throughout his career, he was always part of hands-on management teams where everyone pitched in wherever they were needed. That meant everything from working behind the tills at busy stadium events, making hotel beds, labelling bottles of wine and helping with harvest, to supporting front-line operations during peak periods. Those experiences gave him a genuine appreciation of just how demanding the industry can be, but also why so many people love it. Hospitality is hard work, yet few industries offer the same sense of teamwork, camaraderie and satisfaction from creating memorable experiences for others.

Greg later joined Panda Catering Group, which operated hospitality at many of New Zealand's largest venues and events, including Eden Park, North Harbour Stadium, the V8 Supercars at Pukekohe and the Ellerslie Flower Show. It was hospitality on an entirely different scale, where thousands of guests could arrive within minutes and every part of the operation had to perform seamlessly.

Following Panda's acquisition by a major Australian hospitality group, Greg moved into the hotel sector with Quest Hotels before joining Jet Park Hotel. There, he played a key role in a multi-million-dollar redevelopment and helped support the growth of the business from a single hotel into a group of three.

Greg also founded ExtraOrder, a hospitality technology business, giving him a completely different perspective on the industry. Instead of operating venues, he was building technology for them. It reinforced just how difficult it can be for hospitality operators to evaluate and adopt new systems when they're already juggling the daily pressures of running busy businesses.

Over the years, Greg has experienced hospitality from almost every angle. He's worked alongside wineries, breweries, hotels, restaurants, cafés, kitchens, stadiums, conference venues, major events and hospitality technology companies. His background in business, strategy and accountancy gives him a deep understanding of the commercial side of hospitality, but decades spent working alongside operators have taught him that the industry's greatest asset has never been the buildings or the technology. It's the people who turn up every day to create great experiences for others.