Auckland 2016
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New Zealand Trade and Enterprise
Stand: N28 – View Map
- All
- Sun
Sunday 26 June
Introduction to the Australian Market
10:20am-10:30am
Stephen Blair opens NZTE’s seminar series at Fine Food New Zealand with an introduction to the Australian market - its significance to New Zealand businesses, and why and how it differs from the New Zealand food and beverage market, and the importance of getting your strategy, channels and products right before you launch into Australia. Stephen will also outline NZTE’s role, and how we work to grow companies bigger, better and faster, in Australia and other markets, for the benefit of New Zealand.
Workshop – Costing and Negotiations with Buyers
10:35am-10:55am
Mark-ups and margin. What’s the difference?
Not a lot. Just the difference between a profit and a loss. Just the difference in distribution. Just the difference in range. Just the difference in a successful negotiation.
In this high impact and interactive session, we will focus on some critical numbers when negotiating with the retailer in the Australian FMCG environment. The three critical points of negotiation – the best, acceptable, and worst deal
The three perception positions – “mine”, “theirs”, and objective
Distribution chain and areas to impact
Channel architecture in the Australian environment
Mark-up, margin, and why the difference matters
Participant calculations
COGS, margins and Shelf Price
Margins, Stock turns and Gross Product Profit
Bring a calculator, or your phone - you’ll be working on practical calculations with a workbook to guide you through. You’ll be surprised by the simplicity of some of the answers, and the difference they’ll make for your business outcomes in Australia.
Foodservice in Australia
11am-11:30am
The Australian foodservice market is a unique marketplace on a global scale. Sissel Rosengren will introduce you to the key market structures and characteristics, the six foodservice regions, and the main market channels and their outlets. You’ll also get an insight into Australia’s many foodservice distribution channels – and the relative importance of each – plus a briefing on current trends and developments and the market outlook over the next 12 months. This is an essential introduction and update for any business looking to identify and understand their potential opportunities in Australian foodservice.
Private Label vs. Branded Products
11:35am-11:55am
Private label supply is a major opportunity for New Zealand businesses in the Australian food and beverage market - but to get it right, you need to plan carefully and know the market well.
This session will give you key background on what private label is, and what it means in the Australian context; how it differs from a branded product approach; how private label functions in foodservice and in key retailers (including Woolworths, Coles, Aldi and Costco), and the key trends across the industry in Australia and overseas. Margaret will also introduce you to the pros and cons of a private label approach, how the supply chain for private label operates, and how to manage your margins, using case studies from the Australian market to demonstrate how companies have tackled the market. You’ll leave the session better equipped to decide if private label is right for your business in Australia and to build a plan for success in this important channel.
Australian Food & Beverage Market Panel
12pm-12:45pm
This open panel session will bring together a group of visiting Australian food and beverage distributors – including visitors from Queensland, New South Wales and Victoria – and New Zealand companies active in the Australian food and beverage market. You’ll get a rare opportunity to hear direct perspectives on the market from both sides of the Tasman, and from around Australia – with discussion on what it takes to succeed in the Australian market; what buyers are really looking for and what they need to see in potential suppliers from New Zealand; and what other New Zealand companies have learnt from tackling challenges and opportunities in Australia.
Strategies for Success in the Australian Market
12:50pm-1:15pm
Australia is a great training ground to develop the right muscles for international growth – for many New Zealand businesses seeking new markets, if you can’t make it there, you’re unlikely to make it anywhere. In this session, Morag McCay will help you to define and understand the challenges for your business in Australia, drawn from her time working as a NZTE Beachheads advisor with over 80 aspiring export companies. Morag will introduce you to several key factors to get your business match-fit for the Australian market, and for future international growth – combating complacency, celebrating differences, finding your “sweet spot”, building stamina to enjoy the fight, and creating a game plan to win.
WorkSafe New Zealand
2pm-3pm
WorkSafe New Zealand, the regulators of Health and Safety will be presenting on the new Health and Safety at Work Act. Outlining the role and responsibility of PCBUS, Directors, Workers and volunteers and how this impacts on your workplace. Getting you home healthy and safe.
How to assure safety AND gain competitive advantage in the gluten free market
3:15pm-4:15pm
A recent Nielsen study showed that over 200,000 New Zealanders follow a gluten free (GF) diet every day. This market is growing annually with many NZ food businesses now offering GF options. The question is, do consumers trust a GF label alone?
Coeliac New Zealand (CNZ) research has found that in general, they don't.Whether you are a manufacturer, retailer or in hospitality, CNZ can help you, not only ensure the safety of your GF products, but help you grow your GF customer base nationally and internationally.
This session will give you key information on NZ gluten free law and how simple steps can help grow your GF business through CNZ internationally recognised certification programmes.
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