How To Grow Your Hospitality Business -
A guide for owners and managers
Celia Hay
NZD$55

Today the extent of investment in hospitality is impressive. Restaurants, bars, hotels and lodges require significant capital to establish, but with this surge of activity, numerous support businesses have been set up. There are linen-hire companies, computer software firms, others offering local products such as olive oil, cheese, freshly pressed juices, Angus beef as well as Nelson scallops and Marlborough mussels; local vodka, infused with extraordinary flavours such as feijoa or passion fruit. All these components form an important part of the hospitality industry and are helping to create an indigenous cuisine, and of course, New Zealand’s dynamic wine industry has made the perfect partner to development.

What I find so exciting is that essentially these are small businesses marketing themselves to the world; finding, managing and then promoting a product that is interesting and delicious. But there is also a new corporatisation of our industry. Whereas in 2000, people were happy to run a single restaurant or bar, today that has changed. Experienced managers can now carry on multiple businesses and some opt to franchise their operation to others. There is something for everyone.

My book has the following structure:

Chapter One looks at the French tradition of cookery and the art of good eating. I have included this chapter as I feel in New Zealand, we have to understand the context of how hospitality businesses have evolved.

Chapter Two is a potted history of hospitality in New Zealand; the role of the club, the pub and especially the Sale of Liquor Act.

Chapter Three asks: So you want to be a host? And looks in more detail at what is involved in making a business successful.

Chapter Four is about market research and analysing how to evaluate a winning proposition.

Chapter Five looks at the accommodation industry and its role in hospitality.

Chapter Six is about the set-up costs of a business, key hospitality ratios, as well as how to work out what to charge.

Chapter Seven is the Menu as a Management Tool and considers not only what to put on a menu but how to construct wine lists.

Chapter Eight is the all important Team Building chapter which looks at management theories on leadership, along with the flash points that can create havoc in the kitchen. Important employment law issues are also canvassed.

Chapter Nine is about customer service and communication and how to build and maintain these relationships.

Chapter Ten focuses on how to market the business once it has opened.

Chapter Eleven discusses how to keep enthusiastic about your business and what you do.

Enjoy my book.

The cost is NZD $55 plus postage. Please