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A Message .
from the Managing Director

The success of Pizza Hut in New Zealand over the past ten years has been the result of
careful planning, controlled expansion, effective marketing, and professional manage-
ment by a team of people who are very dedicated to Pizza Hut and our company.

This team effort has seen the company expand and grow, from one restaurant in Auckland at
New to currently 25 outlets on a national basis with a further two under construction.
Immediate growth over the next three to five years will see the number of restaurants
increase to at least 40, perhaps more.

Originally, the Pizza Hut concept was new to New Zealand, although it had proved itself
overseas. Now in New Zealand, Pizza Hut is recognised as a market leader in the food
service operating a popular chain of licensed family restaurants with associated takeout
facilities.

We have tuned our operations to a high degree of efficiency. In addition to our important
restaurant staff, the head office operation has been developed with a staff of 18, our own
computer facility, and centralised warehousing.

The company now pro vides employment opportunities for more than 700 people through-
out the group, in most of the major centres of New Zealand, and currently has assets
employed of over $15 million.
We face the future with real confidence, based on the strong
foundations which have been established, and the

aggressive development and marketing plans which
we are implementing.

    

Our sincere thanks go to all those individuals and
organisations that have been associated with us
over the past ten years. We are looking forward
to working with you in the future to our

mutual benefit.

G.D. Mel ville-Smith

 

 

 



 

 

 

The New Zealand Milestones of Growth

Franchise

Pizza Restaurants (NZ) Limited is a wholly owned New
Zealand company. The company was formed to obtain
the internationally famous ?Pizza Hut? franchise, and in
1974 was successful in obtaining exclusive rights to this
franchise from Pizza Hut Incorporated of USA for the
whole of New Zea/and.

Originally24. 9% of the shareholding was held by Mr T.L.

Ward of Australia. Mr Ward has extensive business 3
interests in the Queensland area and successfully oper- i

ates 3 ?Pizza Huts? at Surfers Paradise on Australia?s

Gold Coast. Since the TstApril 1979 however, the com- 
pany became 100% New Zealand owned as a result of 
the New Zealand shareholders acquiring all of the 

shares held by Mr Ward.

Mr G.D. Melville-Smith is Managing Director of the
Company. He is a qualified Management Accountant,

educated atAuckland Grammar School and the Uni ver- 
sity of Auckland, and was formerly General Manager of 

Kentucky Fried Chicken for New Zealand.

The two other directors of the company are Mr J.D.
McA/plne, Managing Director, McA/pine Industries
Limited, and Mr D.A. Wishart, a senior partner, Mc Veagh
Fleming Goldwater and Partners. Barristers and Solici-
tors.

 

ACHIEVEMENT AWARDS

Pizza Restaurants (NZ) have been the recip-
ients of several Pizza Hut international achieve-
ment awards, including:

1979: Outstanding Real Growth.
1982: Outstanding Unit Development.
1983: Outstanding Real Growth.

 

 

 

 

 

The gro of Pizza Hut restaurants in NewZea/and has
been quite exciting. A total of 25 restaurants estab-
lished, and opera ting in just a decade reflects the strong
consumer appeal of Pizza Hut products, and the Pizza
Hut concept.

1974 September 9: The first Pizza Hut opens in New
Lynn, Auckland.

1975 First showing of a Pizza Hut commercial on
New Zealand Television.

1976 Pizza Huts open in Northcote, Royal Oak and
Papatoetoe and established their Head Office at
Mt Wellington. They also moved outside Auck-
land, with the opening of a new outlet in Rotorua.
This was the beginning of Pizza Hut?s expansion
into other main and provincial centres.

1977 Mr Frank Carney, co-founder of Pizza Hut in the
United States visits New Zealand. Pizza Hut par-
ticipates in its first Telethon promotion. Collection
boxes were placed in the company?s 5 outlets,
which became community bases for the nation-
wide appeal.

1978 Introduction of first special sales promotion, in
association with the successful ?Star Wars?
movie. Pizza Huts open in Whangarei, Manurewa
and Hamilton.

1979 First Pizza Hut manageress appointed. Julie
Snowden of Papatoetoe holds that distinction.
Pizza Huts open in Tauranga and Auckland City.

1980 Pizza Hut moves to the South Island, with the
opening of a restaurant in Papanui, Christchurch.
Other restaurants opened this year in Lower Hutt,
Upper Hutt and New Plymouth.

1981 Pizza Hut restaurants open in Riccarton, Christ-
church City and Palmerston North.

1982 The Pizza Hut Manager of the YearA ward is intro-
duced. It was won by Dave Harris, then Manager
at Hamilton, and he and his family visited the
United Kingdom for business and pleasure as his
reward. Dave is still with the company today, as
Area Manager, Christchurch. New Pizza Hut res-
taurants open in Christchurch City, Dunedin, Wel-
lington City and Aranul, Christchurch.

1983 Introduction of the new Pan Pizza product at Pizza
Hut restaurants in New Zealand. An immediate
marketing success.

1984 Pizza Hut?s biggest year to date with restaurants
opening in Oueenstown, lnvercargill, Hastings,
Napier and Nelson, with Wanganui and Gisborne
scheduled for opening before year end.

 

 



For Pizza Hut Its Been
10 Years of Success

The introduction of several new ?eating out? options in
the earl 19703 completely changed the eating habits of
New Zealanders.

From a market where only a few people ate out in
restaurants of any sort, the introduction of McDonalds,
Kentucky Fried Chicken, Homestead, Chicken Spot and
a host of similar 
milk-shakes? outlets was like opening the flood gates,
and waiting for the flood.

It came, and for some, it ebbed too.

One company who established themselves at that time
was Pizza Restaurants (NZ) Limited, and who, in
September, will be celebrating the tenth anniversary of
their first restaurant opening in New Lynn, Auckland.

Pizza Hut is a New Zea/and company, formed in 1974
especially to acquire the franchise for Pizza Hut restaur-
ants and products throughoutNewZea/and. It consisted
of a group ofAuck/and businessmen, and an Australian
partner who already held the franchise for Pizza Huts on
the Gold Coast of Australia. In 1979 the New Zea/and
partners acquired the Australian shareholding, and the
company became 1 00 per centNewZea/and-owned and
opera ted.

?Those early years were really not very easy, recalls
Mr Garry Melville-Smith, Managing Director of Pizza
Hut, and its first full time employee.

?We ran into immediate problems with town planning,
and liquor licensing. 

?The town planning problems generally related to find-
ing suitable sites, and zoning requirements meant that
we had to go through procedures to get the sites
we wanted. Of course in those days, we were new, so
people were always worried about what ?might?bappen
rather than what we knew

 

our type of operation, and the Licensing Commission
was fairly inflexible in what it could or couldn?t do. We
Went for a short period without a licence at New 
when we first opened.

?The commission developed a most stringent set of
criteria that we had to meet, but we did it because the
total concept of our operation required us to serve beer
and wine. We wanted to be able to do that, so we had to
modify the concept to work in with the Commission.

?Today, I am pleased to say the situation is much
improved. We have established a track record as a
proven operator. They have much more flexibility in
terms of the type of licence issued, and the attitude of
the public is such that we can offer this service with
confidence.

?This year 1984 is our biggest, with some seven
restaurants opening. This will bring us to 27 restaurants
in all major centres, and all achieved in just
over ten years much of it when the
consumer dollar was under
attack from many sources,
and the economic climate
far from favourable.

 
  
   
 
 
 

?We opened in New in
1974, and our initial impetus
was to get Auckland covered.
Northcote followed, then
Royal Oak and Papatoetoe,
and in 1976 we built our

first outlet outside Auckland.
That was Rotorua, and

then other restaurants
fol/owed. 

 

I: 

#2923: 
?if - 1

 

would happen.

 

 
 
 
   

"The liquor licence problem   
was justas serious. There 
wasn?t a licence
available for

I


  

 

 

 

 

 

 

Long term, Mr Melville-Smith said that Pizza Restau-
rants (NZ) Limited had projected at leasta further 10- 15
potential outlets over the next few years.

?We want to build on this growth pattern. We know our
product and service is good. We know the consumer
demand is there. We just have to meet that demand,
using our criteria of the right location, the right people,
and an aggressive marketing approach. 

And New Zealanders like the pizza product. Last year
they munched their way through hundreds of thousands
of them, taking in the full range of 8,000 or so combina-
tions possible with the Pizza Hut range of toppings.

Mr Melville-Smith is quick to point out thatPizza Hut do
not consider themselves to be part of the ?fast food
industry?.

?We?re very much a family restaurant. We don?t directly
compete with Kentucky Fried Chicken or McDonalds.
They are different market segments from us. They don?t
provide full service facilities in the same way we do,
and they don?t serve beer and wine. We identify our
competition in the form of other family restaurants such
as Cobb a 00, or other licensed hotel operations.

?They are definitely competing for the same marketlittle better with friendly helpful staff, and
perhaps more attention to the children with puzzles,
and pencils and things to do.

?Every parent knows how impatient youngsters can
become waiting for meals or drinks. The Pizza Hut
answer is to give the kids something to do to fill in the
minutes while the pizza is cooked. And it seems to
war 

Pizza Hut has deliberate/y positioned itself at this level
in the market. The company?s market position is defined
as a lo w-cost family orientated restaurant with a cas-
ual, friendly atmosphere in which to dine.

The positioning, and the primary target market identi-
fied as families with children aged 3-15 is carefully
adhered to. So is the secondary target audience of
teenagers, who help to sustain pizza sales levels in
between the peak periods which always match school
holidays.

"It has been our experience that Pizza Huts which are
located close to other food outlets generally do well. In
Wellington for instance we are on adjacent corners of a
city block to McDonalds, but it helps us and i think it
helps McDonalds too, he said.

So what of the future of Pizza Hut

Mr Melville-Smith said that the company would pursue
its long term aim of establishing and successfully mar-
keting some 40 outlets, covering the main centres of
New Zealand and the larger provincial cities.

?We have some in the pipeline right now like Wanganui
and Gisborne, for instance, but generally we proceed
with restaurants as sites become available, or as we
become aware of the interest or the opportunity.

?Location is definitely the name of the game, but we are
becoming quite proficient now at picking a site which

 

we know will work. In some centres, we just have to
wait until one of those sites becomes available. We are

I patient, because there is always plenty of other devel-

opments to get on with in the meantime.

?It generally takes us some where between six months
and two years to bring a restaurant from the proposal
stage through to official opening. The average is one
year, but again itlarge/y. depends upon external factors
such as town planning requirements and liquor licens-
ing. They are definitely two key aspects of the restaur-
ants development, and are generally outside our con-
trol. 

Mr Melville-Smith said that the introduction of new
technology in pizza cooking would be brought progres-
sively into new restaurants. The new conveyor oven
technology had been developed for Pizza Hut in the
United States, and resulted not only in quicker cooking
of a pizza (currently about 75 minutes) but also
improved cooking consistency of the product.

The company is also planning to introduce a special
lunchtime pan pizza which is a smallerindividual pizza,
of about 6? diameter. The plant to produce this pizza is
currently being evaluated, and will be installed progres-

 sively.

?Our research would indicate that there is a demand for
a smaller, lighter product for lunchtime so the individ-

ual pizza was introduced in the United States with

 

immediate success. Australia will launch the product
this year, and we will probably follow suit in 1985.

?It is a quicker product, but smaller and more suited for
busy weekday lunches when people only have limited
time to eat.?

The other feature of the future for Pizza development
will be the much stronger marketing emphasis being
placed on the "dial a pizza "service, which all Pizza Hut
restaurants offer.

?All the restaurants have it, but we will be putting much
more marketing emphasis on this in the future. For
dine-in customers, once the restaurant is full, it is at its
potential for that period. For the dial a pizza service
though, the potential is unlimited, and doesn?t require
that much extra work in the kitchen area.

?People know when they order that there will be a wait
of 15-20 minutes, so we will be encouraging them to
telephone in their order, and then drive down to collect
it. Thatminimises waiting and congestion, but ensures
that they get the product they want when they want it. 



 

 

 

 

Ea ting

Out Is A

World Wide Trend

Despite the rapid growth in restaurants, and in con ven-
ience food outlets, New Zealanders still only ?eat out?
on average once a week, compared with 4-6 times per
week in the United States, and about3 times per week in
Australia.

According to recent research undertaken by the Pizza
Hut family restaurant chain, this trend is direct/ related
to the number of married women in the workforce.

These findings were commented upon by the President
of Pepsico Food Services International, Mr Gil Butler
during a recent visit to NewZea/and. Pizza Hut is part of
the Pepsico Group in the USA.

?It is apparent that if the mother is working 9-5 each
day, she is just not able to work in the preparation of
meals at home as well. That is expecting just too much
ofher

 

?The fact that she is also producing a second full time
income too means that generally the family can afford
to eat out more often, and this shows in the research
too. 

Mr Butler said that Pizza Hut which is a franchised
operation in New Zealand had expanded and developed
at a very rapid rate. In fact, the New Zealand operation
had won the company ?3 international 1983Achie vement
A ward for real gro and Mr Butler made this presen-
tation to the New Zealand Managing Director, Mr Garry
Melville-Smith, during his visit. This is presented to the
country which achieves the highest le vel of real gro 

in sales, and it is the second time NewZea/and has won

this a ward.

?Pizza Hut in New Zealand has achieved a more rapid
growth and a higher penetration ahead of what is con-
sidered the industry norm across the world, he said.

 

What Do The Customers Say

Pizza Hut Restaurants conduct on a regular basis, on-
site research surveys amongst customers. Thousands
of customers are interviewed through written question-
naires which are distributed at all of our restaurants.
Here is a summary of the findings:

 

WHO ARE THE PEOPLE WHO COME TO PIZZA 
71% of customers are aged 35 or below.

at: As many as one-third of customers eat once a month
or more often at Pizza Hut.

The market for Pizza Hut is growing very rapidly
because 17% of people interviewed were first-time
customers.

at Over half of all customers come from within an eight
kilometre radius of the Pizza Hut.

A visit to Pizza Hut is regarded by many as an
?outing in itself with 37% coming directly from home.

WHY PEOPLE COME TO PIZZA HUT

A significant factor is ?word-of?mouth?recommenda-
tion from friends or relatives, celebrations and
entertaining also rank highly along with the suitabil-
ity of Pizza Hut for children to accompany their
parents on a family outing.

Pizza Hut standards of food, quality, customer ser-
vice and cleanliness are also all very high/ rated by
our customers, along with value for money.

~k Many customers are still surprised to learn that the
menu offers other than pizzas. Fish, chicken and
steaks are available too, but with the wide range of
8,000 pizza topping combinations, it is possible to
meet every taste.

 

 

25%? 

f1. 

25141.". ix- ate:

 

The Pizza Success Story

Each week thousands of Pizza Hut pizzas are eaten in
New Zea/and. Add those to the one million which are
eaten daily in American Pizza Hut restaurants, and
probably another million or two which are eaten in
franchised operations in other parts of the world, and
the size of the Pizza Hut operation starts to become
apparent.

It is a far cry from the days of 1958 when the first Pizza
Hut restaurant was opened in Wichita, Kansas.

The Carney brothers, Frank and Dan, were studying at
Wichita State University. Dan was 25 and working on
his master?s degree in business administration. Frank
was a 19-year-old undergraduate thinking of a careerin
electrical engineering. They worked evenings and week-
ends in the family grocery store when, as Frank recalls,
?0ur landlady became concerned about complaints she
was getting on the clientele of the tavern next to our
family?s grocery. She wanted a nice neighbourhood
business to occupy her building. Having read an article
on the growing popularity of pizza in the ?Saturday
Evening Post?, she approached Dan and me with the idea

 

of opening a pizza place in her building. Although pizza
was relatively unknown in Wichita at the time, we
decided that it just might work. 

About then, John Bender, a young airman from McCon-
nell Air Force Base, dropped by the grocery store to
apply fora part-timejob. He mentioned thathis working
experience included a job as a pizza cook in an Indiana
restaurant. Frank and Dan offered him a partnership in
the proposed new pizza venture, borrowed $600 from
their mother for starting capital, and took over the
tavern.

The brothers purchased second-hand equipment and
were preparing to open when a problem presented itself
 what to call the new restaurant? The building ?3 exist-
ing sign had room for nine letters. Pizza, it was decided,
had to be in the name, leaving very little room for
another word. The shape'of the building itself inspired a
family member to suggest ?hut? to complete the name
and it was immediately adopted.

Friends and family pitched in to help open the restau-



Frank and Dan Carney. pictured in 1972. have overseen the growth of Pizza Hut

rant. Some red and white material was found and cur?
tains were made. A meat display case was obtained to
store the ingredients and hold the toppings. Tables and
booths were added to pro vide seating for20?25 persons.
Then, another problem surfaced.

The roasting oven the brothers had obtained wouldn?t
get hot enough to adequately cook the pizza. The solu-
tion was to clip the leads to the thermostat which regu-
la ted the temperature and to drill larger holes in the gas
jets to create a bigger flame. The oven did gethot  and
it did cook the pizza  but the handles melted off.

The first Pizza Hut restaurant opened on June 15, 1958.
Since the brothers weren?tsure if they really knew what
they were doing, or if people would like their product,
they decided to give pizza away for the first night to
generate a little interest. And they did generate the
interest, because the tiny Pizza Hut restaurant became
an almost overnightsuccess. As Frank was later to say,
?We had more guts than brains?.

The business was grossing $700 to $800 a week by

 

 

 

The Original Pizza Hut in Wichita. Kansas

September of 1958 and more than $1,000 a week in
December. Also in December, Pizza HutrestaurantNo. 2
was opened; and, in February, 1959 No. 3 was operating.

By 1971, Pizza Hut had grown to be the No. 1 pizza
company in the world in both sales and number of
outlets.

In 1972, Pizza Hut went on the big board, the New York
Stock Exchange. The system opened its 1,000th outlet.

In November 1977, Pizza Hut Inc merged with Peps/co
Inc, becoming part of the company?s food service div?
ision. Well over 4000 Pizza Hut restaurants now operate
in Australia, Canada, Costa Rica, England, Germany,
Guam, Guatemala, Hong Kong, Japan, Kuwait, Mexico,
The Netherlands, The Philippines, Puerto Rico, Singa-
pore, Spain, Thailand, the United Arab Emirates, the
United States of A merica and the Virgin Islands, as well
as New Zealand.

Today, the Pizza Hut system of franchisees and com-
pany restaurants is by far the largest pizza restaurant
chain in the world in terms of number of outlets and
sales.

 



 

Pizza Hut Scores In The
Nutrition Stakes Tool

 

Pizza Hut pizzas come up trumps in the nutrition stakes.

Some customers sometimes feel they are piling on the
kilos by eating out, but in fact, research has shown that
Pizza Hut pizzas are energy producers, and the contents
fall well within the recommended daily intake of pro-
tein, calcium, iron and other vitamins and minerals.

An American food study found that a Pizza Hut pizza
serving weighing 225g provided from one third to one
half the recommended daily allowance for most vitam-
ins and minerals it tested for.

A Pizza Hut meal is high in protein and low in fat and
cholesterol.

The Australian Consumers? Association reported in
their magazine, Choice, that as far as meals from indi-
vidual chains go, a Pizza Hut one would be the best in
terms of contribution to energy by protein, fat and
carbohydrate.

The Australian Academy of Science and the National
Heart Foundation decreed that the maximum energy
intake from fat to be laid down at35 per cent. A National
Times In vestigation found that pizza is lower than other
fast foods with a 32 per cent fat intake. A home cooked

meal of dry-fried rump steak, boiled potatoes, peas and
carrots recorded 43 per cent.

US Dietary goals put the recommended daily intake of
cholesterol at300 milligrams. In a survey undertaken by
the University of New South Wales into different fast
foods, a pizza meal was found to have the lo west/ntake
at only 32 milligrams.

Other surveys sho that two slices of a Family Supreme
pizza contain 45 per cent of the recommended daily
allowance for protein and thiamine, 40 per cent of the
calcium allowance; 30 per cent of the allowance for
riboflavin and niacin and 25 per cent of the allowance
for iron.

Research carried out by State College
concluded that a Standard Supreme pizza and a cola
provided more protein than any other restaurant meal
included in their study.

In another survey, New York nutritionist Dr Laurence
Fineberg found that a Pizza Hut meal was ?the best
value of all, being exceptionally high in protein, modest
in calories and contains many essential nutrients. 

 

 

 

A Story ofAchievement

For Managing Director Garry Mel ville-Smith, the gro 
and successful development of the Pizza Hut chain of
restaurants in NewZea/and has been very much a story
of personal involvement and achievement.

The success of Pizza Hut over the past ten years has
been no accident. it has been a deliberate plan for
growth which was adopted and implemented by the
company to establish an effective chain of outlets in
major centres, and to strongly and aggressively market
in support of those outlets.

Today, with some 25 restaurants, Pizza Hut is a market
leader in the family restaurant sector, and gives every
indication that its careful strategy and planning will
ensure continuing growth for the company into the
19903.

It is all a far, far cry for Mr Melville-Smith from the
?early days?. Educated at Auckland Grammar School,
and the University of Auckland (he holds management,
accounting and company secretarial qualifications).
After brief periods with the National Bank and the Auck-
land Drug Co Ltd, Garry joined the family firm of North-
ern Distributors in 0tahuhu as Company Secretary,
and after being on the receiving end of three successive
company takeovers, was subsequently appointed to an
executive position with General Foods Corp. (NZ) Ltd. In
1970, he accepted the position of General Manager of
Kentucky Fried Chicken for New Zealand, which was a
diversification project General Foods had entered into.
Initially, he was concerned with the early development
End/establishment of the KFC fast food outlets in New
ea and.

In 1974 Garry recognised the potential of the Pizza Hut
concept, and together with some other Auckland busi-
nessmen, and an Australian partner, Pizza Restaurants
(NZ) was formed to obtain the franchise for the
whole of New Zealand.

had tra velled overseas and I believed that Pizza Hut
offered an opportunity as far as New Zea/and was con-
cerned. It required some confidence however to put
together the package for the franchise, but we were able
to do that, and today, lbelie ve, thatconfidence has been
fully justified.

The early days were not easy.

?We were a small operation with limited capital, and we
were really concerned to keep our overheads to a min-
imum. Initially, we had the office and warehouse under
my house. Our whole focus was on getting outlets estab-
lished, and operating. 

When the first restaurant was completed, Garry and his
family helped with the cleaning out and tidying up, prior

i
i

 

The Managing Director of Pizza Restaurants (NZ) Limited. Mr Garry Melville-
Smith (right) receives the Pizza Hut 1983 Achievement A ward for outstanding
growth from the President, Pepsico Food Services International. Mr Gil Butler.
Pepsico own the Pizza Hut chain in the United States. This is the second time
New Zealand has won this award, which is presented for highest ?real gro wth?

?It was just the way we worked. We knew the job had to
be done, so we did it. We also did much of the research
and preparatory work for our town planning and liquor
licensing applications in those days. The laws were
fairly strict, and we were applying for licences for a
completely new concept. Duite the Commission
wanted a lot of assurances and extra evidence. We were
happy to provide it. 

Each milestone in the company ?3 de velopmentis indeli-
bly etched in Garry?s memory. He can tell when each
outlet opened, and many of the early staff personalities
from those days.

?We used to watch the performance of the restaurants
with interest. We were looking for trends generally
seasonal trends, which would help us with our market-
ing, our television advertising, and our promotions pro-
gramme. We built up a large bank of knowledge very
quickly by watching those trends, and this has served
us well in planning later restaurants, identifying sites
that work, and also looking at the impact of another
outlet close by like, for example, McDonalds and KFG. 

Today, Garry leaves much of the daily operation to the
company?s General Manager, Les Rassie, and directs
much of his activity into new development work.

?This involves a lot of time travelling, looking at can-

 

 

to opening. I tres, and possible sites within those centres.

?Local authorities are generally very helpful, and they
can often suggest three or four potential sites at our
initial discussion. We know, from our own experience,
what will and won?t work, and we apply thatknowledge
to the available options. Then we take it from there.

?Of course that is really the easy part. We then have to
fund the project, go through the various applications
and procedures, and then start calling for tenders. Once
we reach that stage, things are relatively straight for-
ward, he said.

When time allows Garry shows plenty of interest in his
family and in a sporting outdoor lifestyle. Scuba diving,
skiing and trout fishing are amongst his interests, as
well as being a ?mean? card player, and a sharp table
tennis player.

 

Garry has twice tried to walk on water when getting off
the boat after the annual managers fishing trip, and
failed both times. He is also reputed to have bet the
Tauranga Pizza Hut on a hand of four Kings, only to be
beaten by four Aces in poker. Unfortunately, his col-
leagues had to admit to stacking the pack but the
excitement of the hand and the betting made it well
 

Garry is looking forward to continuing the story of Pizza
Hut in Ne wZea/and, with a further 10- 15 outlets planned
over the next few years.

?There is still plenty of room for development, and with
Pizza Hut becoming better kno wn every day, and a new
generation of pizza eaters growing up with us, we think
the future looks exceedingly bright. 

 

 

 

Pizza Hut Supports

Local Community Projects

Pizza Hut restaurants are encouraging the public to
become involved in community events in their areas of
operation, and this is reflected in the strong community
support which is evident for Pizza Huts throughout New
Zealand.

This interest and impetus has been an integral part of
the company?s philosophy, and has proved very suc-
cessful for the company which now celebrates, 10 years
of operation, with some 25 restaurants throughout the
country.

Typical of the community projects is the ?Bike for Fun?
eventheld in Tauranga which has been associated with
Pizza Hut for man years. More than 500 riders turn out
to complete the 147/2 kilometre course from the Tau-
ranga Domain, and Pizza Hut has provided a BMX Pan-
tha race cycle, complimentary pizza family vouchers
and other prizes for the promotion which is run in con-
junction with Radio Bay of Plenty, and the Tauranga
Round Table organisation.

Pizza Hut in Tauranga have also been'involved with
sponsoring an entrant in the Tauranga Citrus Festival, a
beauty and personality contest, and several ?Miss
Pizza Huts? have finished in the final placings of the
contest.

Pizza Huts also work in with community service organi-
sations so that children and young people from institu-
tions or disability clinics can visit the restaurant in the
course of a day?s outing. This is a popular occasion for
visitors and staff, and is an effective means of building
community support and appreciation.

Pizza Huts also assist a number of sports clubs 
Takapuna Rugby Club, Eastern Suburbs Rugby League
in Christchurch, Napier City Rovers and National League
Soccer champions, Manure we are all assisted by Pizza
Hut as well as Womens netball in Rotorua, and ten-pin
bowling in South Auckland.

 

 

 

.. . 


 

 

Local Mayors Are Part Of
The Pizza Opening Team

Most Pizza Hutrestaurants are opened by a local celeb-
rity or personality, often the Mayor of the city.

So it was ten years ago when the then Mayor of New
Lynn, Mr J. Mc Corquindale cut the ribbon, and declared
the company?s first outlet officially open. Thatpractice
of involving the local Mayor or a celebrity has worked
well for the company  so well that it is still employed
today. Just a few days ago, Pizza Restaurants (NZ)
'3 25th restaurant/n Nelson was officially opened by
the Mayor, Mr P. Malone.

Pizza Hut restaurants can also identify many of those
Mayors and first night guests as regular customers at
the restaurants.

Pizza Hut make a point of staff training. Well trained
people are an integral and important part of every Pizza
Hut operation. Managers move from existing restau-
rants to a new restaurant to ensure that the new outlet
runs efficiently, and the staff are well trained, and famil-
iar with their responsibilities.

it is all part of pro viding the total service, and ensuring

 

 

The Mayor of Christchurch. Sir Hamish Hay. with Pizza Hut General Manager.
MrLes Pass/e at the official opening of Pizza Huts Christchurch City restaurant
in Colombo Street.

that Pizza Hut restaurants in New Zealand live up to
their international reputation for high quality products,
and friendly, efficient service.

 

 

The Proof Is

It the proof of the pudding is in the eating, there?s no
doubt that pizza'is one of the world?s most popular
foods.

Americans, for instance, eat about 30 slices of pizza
annually for every man, woman and child. And in New
Zealand, we munch our way through more than one
million pizzas a year.

In fact according to a recent magazine survey among
40,000 teenagers, Pizza is ousting even the hamburger
as America ?3 national dish.

Mr Melville-Smith attributes Pizza Hut?s success to the
fact that the restaurants are friendly, informal and
inexpensive. After all, there can?t be many places where
a family of four can buy a meal for as little as $20-$25,
including wine.

Something else that counts is the prompt and efficient
service from staff who have been specially trained to
look after the needs of all customers and that
includes everyone from toddlers to grandparents.

?The emphasis is on family dining in a relaxed, informal
atmosphere, says Mr Melville-Smith.

In The Eating

?We aren?t going to make a fuss if the youngsters drop a
bit of pizza crust on the carpet, and we don?t expect
people to arrive in their Sunday best. What we aim to
provide is a family restaurant where everyone can
enjoy themselves. 

Pan Pizza, the new product launched in NewZea/and by
the Pizza Hut chain of restaurants last year has been an
outstanding success.

Pan Pizza is unlike anything currently available in this
country. it has a thicker base than the pizza to which we
are accustomed, with a wide range of toppings 
including extra cheese and is cooked then served at
the table, in its own pan,

?We are enjoying a similar response to Pan Pizza here in
NewZea/and as they did in America and Australia, ?said
General Manager Les Rassie.

Pan Pizza is a classic example of the way in which chain
operators are able to benefit from their international
affiliations.

 

 

 

Our thanks to 

Pizza Restaurants (NZ) Limited wishes to acknowledge
assistance and support from the fol/o wing suppliers of
goods and services who have been associated with the
company during most of Its decade of growth:

Abe/s 

Alex Harvey Industries 
Allied Liquor Merchants 
Andrew Andrew 
Auckland Cash Register Co 
Auckland Market Supply Co 
Associated Wholesalers 
Barnes Fol/as 

Bremworth Carpet Co 
Boracure Auckland 1969 
Broadbank Corporation 

R. Butler Co 

Caxton Printing Works 
Chubb NZ 

Civalect Services 

Claude Neon Lights of NZ 
Computer Consultants 

Con vair Shirts 

Cooks NZ Wine Co 

Corbans Wines 

Crown Glass

Distributors

Dominion Breweries 
Edmonds Food Industries 
Elfin Mushrooms

Faggs Products 

Farm Products 

Frank M. Winstone (Merchants) Lto?
GEC NZ 

General Finance 

General Foods Corporation NZ 
Griffith Laboratories NZ 
Gunn-Gollin 

Hellaby 

Henry Berry 

Hobart?Berkel NZ 

Industrial Waste Collections 
King Stainless Steel 

Kiwi Packaging 

WE Lewisham Merchants 
Lightmakers 

Lion Breweries 

McAIpine Industries 

Mc Williams Wines NZ 
Mainfreight Transport 
Montana Wines

Northern Roller Milling Co 
NZ Contracting Co 

NZ 

NZ Dairy Board

New Zealand Industrial Gases 
Oasis Industries 

Packaging House 

Penfolds Wines NZ 

Reliance Engineering Auckland 
NZ. TS. Services 

Turners a Growers 

UDC Finance 

Vienna Foods 

Wattle Canneries 

Wood Turners 

Wormald International NZ 
York?Pelorus Group Industries 

 

Pizza Restaurants
in New Zealand

Pizza Restaurants (NZ) Limited
58 Carbine Road, Mt Wellington, Auckland
P. O. Box 14-386, Panmure, Auckland. Tel: 573-919.
Directors: Mr G. D. Melville-Smith
Mr JD. McA/pine
Mr D.A. Wishart

Mr Garry Melville-Smith
Mr Les Rassie

Mr Kevin Cassin

Mr Peter Donaldson

Mr Alan Tagg

Managing Director and
Company Secretary
General Manager
Administration Manager
Purchasing Manager
Operations Manager
Advertising and

Promotions Manager Mr Marcus Kuhn-Taylor

Accountant Mr Steve Bot/ca
Assistant A ccountant Mr Brett Ellwood

Area Managers

North Auckland Mr Bruno Schwarz
South Auckland Mr Wayne Hanse/l

Bay of Plenty Mr Mike Collins
Wellington Mr Gary Kingston
Christchurch Mr David Harris
South/and Mr Gavin Cook
Restaurant Manager Assistant Manager
Whangarei Brett Hunter John Davies
Northcote Mike Painter Peter Wood
New Peter Marks Peter Kubic
Auckland City David Ker Ken Goodwin
Royal Oak A yr Jones Brad Evans
Papatoetoe Glen Cameron Mike Williams
Manure wa Jack Hansji Steven White
Hamilton Peter Oakes Peter Whitehead
Tauranga Steven Gifford Brian Whitc/iffe
Rotorua Dean Hooker Allan Griffin
Hastings Derek Shotbo/t Mike Toomer
Napier Pat English Rey Pa ntoja
New Plymouth Gordon Bint Selwyn Nairn
Palmerston North Philip Davy Gavin Forman
Upper Hutt Craig Mills 

Lower Hutt John Bell Mark Allister
Wellington City Craig Doyle Paul Leatherby
Nelson Tim Lonsda/e Geoff Archibald
Aranui Winnie McDonald 

Papanui Andrew Brown Colin Smith/es
Christchurch City Peter Burrows Marc Kennedy
Riccarton Alan Henderson Steven Parkyn
Dunedin North Gavin Corbett Tim Gin
Oueensto wn Murray Smith Craig Smith

In vercargill Keith Barr Robert Thomas

THE COMPANY IS ASSOCIATED WITH THE
FOLLOWING PROFESSIONAL FIRMS:

Solicitors McVeagh Fleming Goldwater 
Partners, Auckland

Alexander Bennett Partners,
Auckland

Ross Melville Bridgman Co,
Auckland

ANZ Banking Group, Queen 8.
Victoria 8 ts, Auckland

Advertising Agency Leo Burnett Limited, Auckland

Architects Engineers Curtis Penman Read Williams,
Auckland

Bowring, Burgess, Marsh 
McLennan, Auckland

Pacific Public Relations Ltd,
Auckland.

Auditors

Bankers

Insurance Brokers

Public Relations

 



 

?Mv




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