“It’s gone crazy,” said Steve.
The Watsons have owned the business — world-famous in Gisborne for its luncheon and black pudding — for more than 12 years but their commitment to the business has tired them.
“We’ve put our life and soul into this place considering what it was like compared to today,” said Steve. “We turned it around and put a lot of money into it.”
They don’t know what the future holds.
“We need a break,” said Steve.
“Even if you’re on holiday, you don’t switch off.”
The couple are going into semi-retirement, but, “we’re going on a well-deserved holiday first”.
The building needs earthquake strengthening and the cost is more than the Watsons anticipated.
Steve had 30 years of experience in the baking industry before the couple bought the business and expanded the product range.
Those products sell as far north as Te Araroa/Hicks Bay and south to Mahia, and the company makes hot dogs for Hawke’s Bay customers.
Steve took The Herald on a quick wander around the building.
“Everything is produced on site,” he said.
He showed an array of equipment including an automatic sausage machine, chillers and the freezer, which is nearly empty.
It’s normally “chocka-block”.
The woman operating the hot dog machine joked: “I’m the most uncoordinated person in the building and I’m doing it.”
The business sells biltong and droewors (dried sausage to the South African community).
Steve said droewors was a new product developed with help of a South African living in Gisborne.
The company also sells a small range of non-meat products.
Judy Bell, a staff member for 40 years, made “the best fudge you will ever taste”, said Jacki.
The company provided quality products and prided itself on its customer service provided by staff.
The level of customer service in Gisborne was generally poor, he felt.
“Customers will only buy a rubbish product once.”
