Pie production triples for the south

Goodtime Foods' managing director Phil Pollett says the company is doubling the size of its Christchurch plant, tripling production as South Islanders eat more pies per head.

Napier company Goodtime Foods is tripling South Island pie-making capacity, investing $500,000 to expand its Christchurch plant to meet demand.

"Since taking over the existing business in April 2015, we have changed the business model from producing fresh single products to frozen boxed products," managing director Phil Pollett said.

"This has resulted in huge growth, with new customers being picked up every day but as a consequence, we have outgrown our space. We are expanding into the building next door, which will double the size of the bakery, as well as making improvements including installing LED lighting, temperature control, improved staff facilities and heat recovery systems."

He said last year 5 million pies were consumed by Z Energy customers alone but a continuing trend was South Islanders eating more pies per head of population.

The plant employs more than 100 people and following Goodtime's purchase "the culture has changed significant".

"We now have the right management team in place led by bakery manager Mary Thompson and they're doing a fantastic job. The key to running a business from another location is to employ the right people with the right attitude. We've certainly got that in Christchurch."

The expansion will see the Sockburn bakery closed for nine days later this year.

He said he would like to see Goodtime become integral with the New Zealand community. "We are speaking to the police about supporting Blue Light youth events throughout the country. It's an amazing initiative."

The New Zealand-owned company was also parochial about ingredients, using local cheese, meat, flour and other ingredients wherever possible.