The Takapuna Beach Business Association (TBBA) has released Marketview data showing retail spend in the North Shore metropolitan centre for the first full week of Auckland at Alert Level 2.5.
“We’ve seen retail positively bounce back under Alert Level 2.5, but our hospitality operators are still down considerably. Here’s hoping we can move to a ‘Level 1.5’ as soon as it’s deemed safe enough,” commented TBBA chief executive, Terence Harpur.
In the week ending 6 September, total retail spend in Takapuna was down by just 3.5 percent compared to the same week last year. For each of the two weeks prior, when Auckland was at Alert Level 3, Takapuna retail trade was down 85 percent respectively.
“Seeing locals, visitors, and employees supporting our local businesses has been such a welcomed sight and believe me it is really appreciated,” Harpur noted.
“There has no doubt been some pent-up demand for retail as many shops were closed for nearly three weeks. However, Level 2.5 remains particularly restrictive on restaurants, cafés and bars, and that’s reflected in these latest trading numbers.”
Takapuna’s latest Marketview weekly report shows spending in Takapuna on Hospitality and Accommodation was down 26.3 percent.
“We always knew that hospitality would be down, as big groups are prohibited, patrons all need to be seated, and many tables and chairs have to be removed. However, what’s also supressing their revenue is the fact that many people are still working from home, and others are just not socialising as much under Level 2.5.”
Taking Auckland down to a possible ‘Level 1.5’ should be a major consideration for the Government this week.
“We’d love to see a Level 1.5 come into play from Wednesday night. There have been significant improvements in contact tracing, many Kiwis are now wearing masks, and the community is much more educated about overall health protection,” said Harpur.
“While Takapuna retailers have seen some great support under Level 2.5, it’s important Aucklanders continue to support local businesses, retailers, and hospitality operators as much as they can going forward.”
