LEADER COLUMN JULY 2012

During the first weekend of July I was fortunate enough to attend the Northland Chef’s Association annual Matariki Hospitality Awards. Apart from the opportunity to sample dishes prepared by some our region’s best chefs it was once again a reminder of number of issues that are important to Whangarei and Northland. Firstly, tourism is a major economic driver for the region but it is generally a low value product. If we are to transform this product to a higher value then consistent high quality service from our hospitality sector will be crucial to our success. This is a difficult industry with often complex supply chains, an inconsistent workforce and seasonal variations. All of which require skill, experience and a high degree of business capability to manage. Secondly, it showed what a difference an individual’s passion and leadership can bring to a business community. All the participants in this year’s event showed a high degree of passion and pride in what they did. This was also evidenced in their passion for the region and their desire to improve Northland’s reputation as a destination of choice. The fact that they have been operating in difficult times had not diminished their desire to maintain high standards and to strive to make their businesses something special. Furthermore, when we look at what makes the towns of our region different from other parts of the country, these locally owned and operated businesses are a key component. Many out of town visitors will associate the restaurants and cafes where they have enjoyed a dining experience with the places they have visited when recounting their journeys to their friends. This strengthens our reputation and provides an opportunity to express Northland’s unique character. It takes a degree of courage to put your business performance up to be evaluated against others within your own industry but perhaps the hospitality sector above all sectors is more inclined to do this. Every day when they open their doors for business they are going to judged by their customers in a manner that is more critical most other enterprises. They will be evaluated based on the quality of their service and food, their menu and their value for money within the context of the occasion. The consumer is more likely to share their good or bad experiences and these businesses live or die by their reputation. Based on what was on display at the Matariki Awards these leaders have set a high standard for others in the industry to aspire to.