Here's how businesses are preparing for the cyclone
Saturday, 11 February 2023
North Island businesses are getting ready for more weather related disruption as Cyclone Gabrielle bears down on the upper part of the country.
The cyclone, which was upgraded to 'severe' category 3 status on Friday, was expected to be a 'widespread and significant weather event”, starting in the north on Sunday and spreading south.
With a few days notice businesses have had time to get ready for the cyclone, so here is how they have gone about it.
Officials have advised households to prepare ahead of time for the cyclone, and recommended that people ensure they had enough food and water for three days.
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That led to busy scenes and queues at supermarkets on Saturday, Foodstuffs and Countdown confirmed.
But a Foodstuffs spokesperson said it was preparedness buying, not panic buying that was occurring.
'While we have plenty, one of the challenges is being able to restock the shelves fast enough, so it really helps if customers only buy what they need.'
Foodstuffs general manager supply chain Jonathan Box said they knew the importance of keeping stores stocked and operational, and were ready to handle the effects of Cyclone Gabrielle.
Its stores were well-prepared for extreme weather conditions, and the business had taken steps to ensure its operations continued as smoothly as possible, he said.
'We’ve got a robust supply chain that’s recently been tested and proven, and our supply chain teams are working closely with our store teams and our supply partners to ensure continuity of supply.'
No one knew what the weather was going to do, but the business was confident it would be able to deliver during Cyclone Gabrielle, he said.
'Our top priority is the safety of our teams, customers, and communities, and we’ll continue to closely monitor the situation and make any necessary adjustments to our operations.'
He encouraged customers to prepare sensibly for the potential impacts of the storm by shopping only for what they need, and said they could stay informed via their local Foodstuffs store’s Facebook page.
Countdown managing director Spencer Sonn said the business was in a good position to provide customers with the food and groceries they needed safely and efficiently.
It had been working to make sure it was ready and well-prepared for any impact from Cyclone Gabrielle for a few days now, he said.
“We’re working closely with our supply partners and have hundreds of trucks on the road with early loads heading to our more isolated stores, so they have plenty of stock ahead of the cyclone making landfall.
“We’re prioritising sending extra essentials to all of our upper North Island stores”.
Countdown was also proactively working with its community and charity partners to understand what they might need in the coming days, he said.
Retail NZ chief executive Greg Harford said that to manage the impact of the cyclone, businesses should assess their premises, and lift up stock to prevent damage from flooding if necessary.
Business owners should also ensure they had an up-to-date stocktake record stored safety, double check there was an electronic back up of important information, and talk to their team about what would happen if the business was impacted.
“We are not anticipating any particular supply issues, but we are asking customers to shop normal and nice over the next few days, and listen to any advice from the civil defence authorities.”
Retailers would be doing their best to continue providing everything that customers needed, while managing any disruption, he said.
Restaurant Association chief executive Marisa Bidois said hospitality businesses were uniquely affected by weather events such as cyclones.
They could put pressure on fresh produce with crops impacted and shortages created, and there could be supply chain issues if there was widespread damage to delivery routes, she said.
“Many restaurants and bars have strong relationships with smaller suppliers, who may also experience a loss of stock and business interruption.”
She recommended businesses secure or store away items in outdoor areas, clear away anything that could become flying debris, and ensure there were no obstructions blocking storm water drains nearby.
“Make sure you have adequate supplies, and consider an alternate power source. Some restaurants can operate during power outages if they have a generator, and it can ensure fridges and freezers do not turn off and minimises stock loss.”
Restaurant and bar owners should keep a close eye on civil defence communications, Bidois said.
“It is important to be prepared, but also to remain calm. Businesses in our industry have been under a lot of pressure over the last few years, and it is important to look after your self and your wellbeing.”
Customers should contact restaurants or bars on the day to see if they were open for business, she said.
“We’ve heard that bookings are often cancelled well in advance, and, at times, unnecessarily so be sure to communicate. Businesses will get in touch with you if there are any changes that need to take place.”