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November 2003
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NEWZ from NEWZealand
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PMQ On the Ground in New Zealand.
After sending thousands of copies of PMQ to New Zealand during the last year, we finally had the opportunity to personally visit many of the key pizza industry members in this beautiful country of almost three million of the world's friendliest people.
PMQ visited well-established pizza institutions as well as the new and innovative pizza establishments. We interviewed industry experts, pizza operators and customers alike on our tour of the North Island and tasted many pizzas along the way. As a result we have made some new friends who will be willing to share with us New Zealand's unique approach to pizza. Special thanks to Phil and Ann Clark and Russell Pound, who operate "A Touch of Italy", which is one of New Zealand's leading food distributors.
We also found that New Zealand has an unusually active and helpful restaurant association under the directorship of Neville Waldren. If you are in the pizza industry, this organization has much to offer, including their yearly convention to be held next year between August 22-24.
Pizza Wars are Underway...
By Neville Waldren
Director - New Zealand Restaurant Association
Australian-owned chain Domino's Pizza has just opened (In Johnsonville) their long signaled first New Zealand outlet.
Domino's managing director told The Thymes (Newslet-ter of the NZRA) that they planned to roll out 60 stores in the next three years.
The heat will be on Pizza Hut (90 Stores) who, in anticipation of the Dominos entry, have reduced the selling price of their large pizza from $25 to $19.
Is this your first issue of PMQ Magazine?
Although Foodservice is the least computerized of service industries,
- During the last ten years, foodservice sales have grown by 128 percent.
- Nearly half (48.5 percent) of all Foodservice owners are women.
- The average household consumes three meals per week prepared outside the home.
- New Zealand households spend $1,499 per year on foodservice annually.
- 97 percent of foodservice outlets are single-site operations.
- The average foodservice site turns over about $400,000, or $66,000 per full-time employee.
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