Foodservice Report - Table of Contents
| Table of Contents |
Inside the Kitchen: How to grow your business in the restaurant and café sector in New Zealand
1. Developments in the Foodservice Market
Structure of the Industry
Winners and Losers
Industry Trends
“Food styles are always changing, hospitality is alive. Customers want to try a lot more. The food business is extending its taste, the variety of products especially in breads and fruit is so much better now.”
“We are extending the restaurant, getting rid of the white table clothes, and making the restaurant more accessible to a wider audience.”
2. Inside the Mind of the Chef
External Forces
- Customers
- Competition
- Suppliers
Internal Forces
- Operations
- Business - staff
"If we can save some money during the week it's good. Wage costs can’t go down, product and quality can’t go down. It's hard to make money in this business."
“Our orders have to be daily. We have a very small kitchen and a small fridge so we have no room to store additional product.”
3. Developing a Strategy for Growth
Choosing the right Distribution Model
Doing the Basics Right
Category Specific Issues
Industry Best Practice
Developing strong relationships
“The delivery people must be friendly. Not just dump the box and leave without even saying hello or goodbye. One guy is good, he puts the drinks in the chiller.”
“It's important that they drop it at the back door. We put it on the invoice. The courier companies always drop it at the wrong place. We don’t want couriers coming through the restaurant.”
4. Profiles of 10 Key Categories
Each category covers satisfaction levels, key issues, market features, and key recommendations for suppliers
Fruit and Vegetables
Meat
Seafood
Dairy/Chilled
Bread
Grocery
Frozen
Beverages - Alcoholic / Non-Alcoholic
Paper
Cleaning
5. Profiles of Key Suppliers
“Never let them deliver. Hopeless, they are bloody hopeless. Like an old government department. The rep came around and tried hard, but they couldn’t get it right. They never contacted us to find out why we left.”
“They are fantastic, they have a really, really good rep. Everything off them is A grade quality. I guarantee the order will be correct and that is a big thing. The rep slips in the odd treat, chocolate fish, olives. They even ring to ask if they think I have forgotten something.”
Three articles with research findings have been published in Foodservice Magazine about the Coriolis Foodservice Report. Read those articles here.