Despite the recent cold patch and spring snow in the South, summer is in fact on its way. NIWA scientists have said that summer is likely to be average, if not slightly warmer than average, and with good weather will come the inevitable flocks of local and international holiday-goers hitting beachside communities around the country. For some restaurants and cafés, this summer period provides a much-needed boost.
One such spot is the Tasman region of the South Island. The home to the iconic Abel Tasman National Park, the population in the area can increase by over 200 percent over the summer months. Brad Dalton, owner of the Ginger Dynamite Café in Riwaka, sees a definite boost at his container kitchen as the weather warms up.
“From about Labour weekend on we see a steady increase in numbers but from about December is where it really takes off,” he explained. “The area just swells and we see an influx of travellers and holiday makers. Being so close to [Abel Tasman] National Park and beautiful beaches means we get a steady stream of customers.”
However, winter isn’t as bad as one would imagine. Although Riwaka has a permanent population of just under 900 residents, nearby Motueka (about five minutes down the road) has around 8,000 residents and that is enough to sustain business over the winter months.
“Winter may be cold, and there is a definite drop in numbers, but we have awesome local support that is the backbone of our business,” Dalton explained. Ginger Dynamite’s location, directly across the road from the Hope Federation brewery, also doesn’t hurt.
Likewise, the Mussel Inn in Takaka relies on the summer influx to support it through winter. In previous years the Mussel Inn has closed between July and September, with the slow months being particularly tough. However, this year, the staff were keen to keep the venue open year-round, staggering their holidays.
“Our core staff work right through and our extra summer staff, mainly students, only want short-term work anyway, so that is good for all,” explained Jane Dixon, who owns the café along with husband Andy. “Financially, we have to squirrel as much as possible away when it’s super busy to make sure there’s enough in the bank to cover holiday pay, tax, rates and insurances, which are due in the quieter months.”
Despite being an iconic holiday destination for Kiwis across the country, the Dixons also enjoy taking time off for themselves.
“We’re always working through the New Zealand summer, so we go somewhere warm,” she said. “We’re brewers and foodies, so we’re always keen to see what’s out there – this year Eastern Europe, China and a brewery tour in North Korea.”
Holiday hotspots aren’t the only place which see a boost over the summer. Warmer weather encourages patrons to venture outside, and central-city restaurants see a return to form after a slow winter.
The period around Christmas isn’t so flash, however. Over 60 percent of restaurants noticed a decline in patrons in the lead-up to the holiday, with diners more likely to be spending time at home with their families, or simply not having time to go out in the pre-Christmas rush. This isn’t unique to New Zealand – all over the world the hospitality industry slows down in the immediate lead-up to Christmas, with the exception of fast food and takeaways, which maintain a steady sales rate. This decline in business can be as significant as 20 percent, although in New Zealand the numbers can quickly recover in time for the new year.
The pattern is the opposite in the Northern Hemisphere, for obvious reasons. Restaurants still see the drop in customers in the lead up to Christmas, but being in the middle of winter means that they are less likely to recover those losses in the following weeks.
