Restaurants show revenue lift– survey

THE hospitality industry could be turning a corner after an extended rough patch with sales, jobs and restaurant numbers all expected to pick up in the year ahead.

The third annual Hospitality Report found restaurateurs expected sales to grow 3 per cent, the number of jobs to increase by 1 per cent, and 87 new outlets to open in the next 12 months.

That follows on from a solid 2012 year, where sales rose 6.7 per cent, but Restaurant Association chief executive Marisa Bidois said the year-on-year improvement was a sign of a turnaround.

‘‘It’s not huge but it is certainly a positive result,’’ she said. ‘‘It has been a long, hard couple of years for the industry and we’re certainly viewing these results as a positive factor for the industry.’’

The survey, conducted by the association and Auckland University of Technology, showed four of the five restaurant subcategories expected their revenues to lift in the year ahead.

Catering services led the charge with a 9.2 per cent jump.

That was followed by takeaway outlets at 9.1 per cent; pubs, taverns and bars at 8.5 per cent; and cafes and restaurants at 5.6 per cent. Club earnings, however, are expected to fall 3.3 per cent.

Still, despite the rosier outlook, the industry was not without its challenges. The survey found restaurants are still plagued by slim margins, which are being sapped further by high labour costs.

Lorenzo Bresolin, a secondgeneration restaurateur and a partner in the business behind Duke Cavell’s and Scopa in Wel-

‘It is a transient industry and a lot of New Zealand talent, after cutting their teeth, will search farther afield for work.’ Lorenzo Bresolin restaurateur

lington, said managing talent had always been a challenge for the industry and would remain so.

‘‘It is a transient industry and a lot of New Zealand talent, after cutting their teeth, will search farther afield for work,’’ he said.

‘‘You go to London and most of the people working in bars or restaurants are Kiwi or Aussie, and you came here and you get served by someone from Ireland.’’

He said his restaurant tackled this by highlighting the career path hospitality offered to young people.

The survey found maintaining sales growth and coping with higher operating costs, a lack of skills and higher food prices were among other challenges the industry expected to face in the year ahead.

But despite this, Bidois said the outlook remains positive. ‘‘Anecdotally the mood is more upbeat.

‘‘With the Christchurch rebuild flow-on effect, increased consumer and business confidence and reported increases in credit card spending, operators are cautiously optimistic.’’