About KSV
Who we are
 While running a large Auckland restaurant together in 1998, Michael and his father Ken became frustrated with their local produce supplier.
Their key frustrations included:-
- The price fluctuation on staple ingredients
- Inconsistent quality
- Lack of communication
- Unrealistic deadlines when placing orders
- The high price of fresh produce
They believed that by cutting out the middle man and going direct to the grower, big savings could be made and a consistent product could be bought. Their idea was quickly born after they made contact with farmers who dined in their restaurants.
Ken had prior experience running his own pizza shop in Australia and in the 70's had established Aucklands 1st Lebanese Restaurant "The Baalbeck", with Michael's mother Mona.
Michael was immersed in the food and hospo industry since birth. The story goes that Michael and his sister made a playground of the restaurant kitchen! After a series of roles in the food service including Delmaine, St Pierres, waitering and later managing a restaurant, Michael was well equipped to develop a business incorporating his skills, experience and passion.
After the KSV idea was born Michael and Ken began running a 2 man operation outside of a van in Mission Bay. They began selling parsley, cucumbers, iceberg lettuce and tomatoes to the local restaurants. They had the scales set up in the back of the van and wrote all the invoices by hand!
By 1999 Michael and Ken had leased their first building in Pt England and as they continued to grow they expanded to their first warehouse in Panmure complete with a full time driver and 2 packers. At this point both father and son were working 7 days a week, starting at 4am every morning.
Today they remain in the same street, just a larger warehouse with a huge customer base, 27 staff, a fleet of vehicles and a 24 hour 7 day operation!
Michael Audi contributes KSV’s huge success to the ongoing relationships he has maintained with his key suppliers. Because of this he is able to provide his customers with set prices on key product lines. Set pricing means customers have better control over their menu costings and the product they receive is more consistent.
Although Ken has now retired from KSV you may spot him on Tamaki Drive, Orakei over the summer months selling “farm fresh strawberries”…once again direct from the grower!
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