From import house to foodservice partner
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Managing Director John Yee at the front desk of HAC’s Smithfield facility, where staying close to customers starts.
For Managing Director John Yee, success in foodservice has never come from sitting behind a desk. As the owner of Hong Australia Corporation (HAC), he believes the only way to run a strong, independent distribution business is to stay close to it — knowing customers by name, understanding what’s happening in the warehouse and listening carefully when something doesn’t go to plan. “In food service, you’ve got to keep the customer happy,” he says. “That’s more important than anything else.” And that philosophy has guided HAC for more than 60 years.
Founded in the 1960s by John’s father, C.W. Yee, the business began as a small importing operation supplying textiles and handicraft materials. Based in Hong Kong, CW Yee travelled regularly to Sydney, gradually building relationships and identifying opportunities as Australia’s appetite for Asian products began to grow.
As demand shifted, so did the business. Imports expanded into Asian groceries from China and Hong Kong, supplied from a modest Sydney shopfront. There was no warehouse in the early days and no formal blueprint — just a willingness to adapt and respond to what customers wanted.
The HAC Distribution Centre at McCredie Road in Smithfield with more than 20,000 square metres of warehouse space servicing the Greater Sydney region.
Learning the business from the ground up
John joined the business in 1971, arriving from Hong Kong and stepping straight into a hands-on role. “I was looking after the accounts and working in the retail side,” he recalls. “The front of the shop was retail and the back was office and storage. You learned everything by being there.”
A turning point came when HAC acquired a neighbouring cash-and-carry business in Haymarket, Sydney. The expansion enabled them to significantly broaden the range and exposed John to the realities of foodservice at scale. “We were selling feta, pecorino, butter and yoghurt in big tubs,” he says. “Different oils, different products — things I’d never heard of before. That’s where we really learned about food.”
That practical experience laid the foundation for HAC’s evolution into a broadline foodservice distributor, supplying a diverse mix of customers — from small independent restaurants to large caterers, airlines and hospitality groups.
Growing while staying close
Expansion came carefully and deliberately. HAC entered Brisbane nearly 20 years ago through the acquisition of an established Asian distributor, Garborio Foods, followed by the purchase of Merchant Australia in Melbourne — a business with a strong reputation and loyal customer base. Today, HAC operates across Sydney, Brisbane and Melbourne, yet its approach remains distinctly independent.
“We’ll never be like the corporates,” John says. “You can’t just look at the numbers. You’ve got to understand why something didn’t arrive on time or why there was a picking error. You need to hear it directly from customers.”
That closeness allows HAC to do things differently — sourcing directly from overseas, holding deeper stock levels and stepping in personally when needed. “If a product is scarce, we’ll stock up — even for a year,” John explains. “We don’t want customers saying, ‘You’re running out of this or that.’”
Inside Hong Australia Corporation’s Smithfield facility where a broad range of foodservice products is stored to deliver consistent supply for customers.
Collaboration is at the core of the business, with HAC’s Clint Austin, Blake Poynting and Jaclyn Yee working closely across the business.
Family values and community ties
Today, John’s two daughters are actively running the business, learning every part of it as what he calls “all-rounders.” From purchasing and finance to customer service and delivery, they are across every part of the business. “We work as a team,” he says. “They’ll learn — just like I did.”
HAC also maintains strong ties with the foodservice community, particularly within Asian chef associations. The business regularly supports industry events, donating annually and helping promote chefs and cooks across the sector. “We want to support the people who use our products,” John says.
In 2016, HAC joined the Countrywide network, valuing the opportunity to connect and network with other independent foodservice operators across Australia. Sharing ideas, learning from peers and staying connected to the broader industry has supported HAC’s ongoing development while enabling it to maintain a strong individual identity.
Looking ahead, John hopes the next generation continues to grow the business — steadily and thoughtfully — without losing sight of what has always mattered most: service, trust and staying close to the customer.
Managing Director, Hong Australia Corporation