Glenn Yeatman with members of the Solomons Gold team.
Yeatman said customers recognised the value of buying local products made with high-quality ingredients.
“Our prices are very well-priced despite the fact it is a premium product.
“We’re encouraged by customers who see the value and the health benefits in buying not just local, but real chocolate.”
Yeatman said the company’s loyal customer base had grown through social media in the past nine months, helping build its profile locally.
Demand remained steady, keeping prices stable while rising operating costs put pressure on the business.
Power, insurance and other overheads had climbed sharply. Cocoa bean prices surged nearly 300% between 2023 and 2024 before easing slightly, but remained historically high.
“You can’t just buy it when it’s at its lowest and not buy it when it’s at its highest.”
Yeatman said the business had continued to absorb the hit to spare customers.
“We’ve kept our price constant. We’ve taken the hit for the good of the company and for the good of building up the brand.”
The business instead focused on efficiency to offset the increased costs.
“As you grow, you redefine the steps and find better ways of doing things.”
Mon’s Flavors founder Monisha Sharma.
Rotorua premium spice company Mon’s Flavors is facing similar challenges as rising costs continue to hit small producers.
Founder Monisha Sharma’s handmade certified organic spice blends, which retail for between $17.50 and $22 a jar, are sold online, at farmers’ markets and at food shows.
She said customers had become more cautious with discretionary spending, yet business had remained strong.
“There has been a dip down in the website orders, and I don’t blame them.”
Sharma said customers viewed the blends as an investment, with one jar covering multiple meals and replacing several spices.
“People see $17.50, but they’re not buying all those separate spices that sit in the pantry and get used once.”
The biggest challenge, she said, had been the rising cost of certified organic ingredients from overseas.
“Every time I get an invoice, the prices have increased.
“Sometimes I do think, ‘Why did I choose organic?’ But that’s not me. I can’t build my company around organic products and then suddenly switch.”
Sharma said rising freight costs had added to the pressure, as her small business could not afford to hold large amounts of stock.
“We’re ordering three or four kilograms at a time, not 50kg. Obviously, the price is going to be higher.”
Monisha Sharma is the founder of Rotorua business Mons Flavors, which won the Label and Litho drink champion title for its golden honey at the Outstanding Food Producer Awards 2026.
Although she had increased prices, Sharma said there was only so much she could pass on to customers already feeling the pinch.
“People think because a product costs $20 we’re making a huge margin, but that’s not true.”
Tauranga organic retailer Simply Organic’s store manager, Laura Bougourd, said adapting to changing shopping habits has been key to weathering the tougher economic climate.
“I have a lot of conversations with our customers who want to consume a better quality product, not only to benefit themselves but to make a healthier choice for their families.”
She said purchasing habits had always evolved alongside changing economic conditions. There had been a rise in dry goods purchases in bulk during Covid and more online shopping after fuel prices spiked.
Bougourd believed New Zealanders were tightening their budgets while still trying to eat well.
The business now offered regular online discount codes, in-store promotions, discounted bulk dry goods and affordable vegetable boxes.
“We understand the conflict between wanting to reduce expenses whilst trying to eat well.”
Bougourd said busy lifestyles and growing awareness of health and nutrition were also driving more people to shop for natural products.
“The key to surviving in this economic climate is to listen to what your customers are asking for, watch the market closely and quickly adapt.”
Ricco Gourmet Foods has also adjusted to more cautious consumer spending, with customers becoming more selective about what they add to the basket.
Owner Priti Vekaria said customers still valued authentic local and international products but were paying closer attention to how they spent money.
“Customers still appreciate quality, authentic products and are interested in trying new flavours and international foods.
“That said, we’ve noticed shoppers are becoming more mindful of their spending due to the higher cost of living.”
She said customers reserved gourmet purchases for special occasions, but people still enjoyed cooking at home and were willing to spend on quality ingredients that elevated everyday meals.
“We remain optimistic about the future and are continuing to invest in bringing unique local and international gourmet products to the Bay of Plenty.”
Zoe Blake is a multimedia journalist at the Bay of Plenty Times and Rotorua Daily Post.