A Mount Maunganui restaurateur is hitting back at claims the Gourmet Night Markets is impacting on local eateries Friday night business, saying it is nothing more than 'incredibly healthy” competition.

Barrio Brothers part-owner and head chef Samuel Fitzgerald says the claim by some restaurants the market is causing a decline in summer diners highlights an 'old school mentality” in Mount Maunganui hospitality circles.

Barrio Brothers part-owner and head chef Samuel Fitzgerald with one of the restaurant's pork tacos offered at the Gourmet Night Market. Photo: Tracy Hardy.

Samuel says having a stall at the market at Coronation Park is a proactive way of giving the restaurant an edge from other competing eateries – something others should not bemoan.

'If people are avoiding being part of the market because it costs a lot I think that's a cop out. It's an old school mentality; I've worked in Wellington and Queenstown but in Mount Maunganui there is no community of hospitality,” says Samuel.

'You don't know your neighbour or what they are doing at all. I think competition breeds success; you only want to be better than the person next to you.”

The Gourmet Night Market started in December and will run throughout January every Friday from 5-9pm. It is situated at Coronation Park where 35 stalls offer foods and produce from local businesses. More than 6000 people attended the market on January 10.

Leading up to Friday evening, Samuel spends two to three days tucked away in the kitchen preparing as much food as possible – but admits he cannot keep up with demand.

'Whatever we make we sell out by 8pm. If I could possibly make more food I would but I can't.”

'It's just been an overwhelming success. The response has been great and everybody loves our food and loves the market. We have had massive increases in people in the restaurant afterwards.”

Thai Khan Koon owner Marli Batt says the restaurant is also noticing a healthy increase in customers on Friday nights thanks to hosting a stall at the markets.

Because she is unable to prepare authentic Thai meals from her market stall, Marli is resorting to a Thai style barbecue with pork and chicken.

'It's really, really good for my business. It has got quite busy and I tell people to come to my restaurant,” says Marli.

And Marli is throwing her weight behind the popular event saying she will be attending the markets as long as it continues.

'It doesn't matter how many stalls there are, I will be there because I really love it.”

Gourmet Night Market director Kim Renshaw says the public have shown 'overwhelming support” for the event both in person, email and social media since SunLive first ran the story outlining a restaurateur's concerns.

'It would be fantastic for the restaurant in question to make themselves known to me that we can find a solution for them going forward so that everyone can be happy,” says Kim.

The market has also just received confirmation from Tauranga City Council it can continue for the month of February – something Kim never envisaged happening.

She says an option to extend the market into February was always on the table but was only made possible following the increasing crowd numbers.

'I anticipated getting 1500 or 2000 people along; that was the goal. The numbers that we have had are astounding and that's the reason we are keeping it going.”