Speaking on the growing cost pressures facing businesses, Group Manager Vanessa Charters says the company had already increased the prices of some products due to higher energy and fuel costs.
Charters says wheat and heat remain the bakery’s two biggest operational expenses, noting that Fiji relies entirely on imported wheat.
She adds that while Fiji has been fortunate to benefit from reliable water and power resources, increasing fuel costs have affected businesses across the country.
Her comments come as the Fiji Competition and Consumer Commission considers proposals relating to dairy and flour pricing.
Charters says Hot Bread Kitchen is now waiting to see what decisions the FCCC makes regarding flour prices, as any adjustment for flour millers would inevitably affect bakeries.
Despite the rising costs, Charters stressed that affordability remains central to the company’s operations.
Insert: Vanessa Charters - HBK May 13
She says the company always tries to keep price increases to a minimum so ordinary Fijians can continue to afford its products.
Charters also defended the quality of the company’s bread, saying Hot Bread Kitchen products contain no added preservatives.
She says many customers often ask why the bread tastes different, adding that “it’s actually what we don’t put in that makes the difference”.
She says for those who value health over having a loaf of bread that is still soft a month later, they appreciate that they have no added preservatives.
