Baby boomers kitchen renovation

KITCHENS RENOVATION BOOM, originally published in May 2005 in Options magazine

BY Alex May

Whether seachanging, downsizing or simply staying put in the family home, there is one thing home owners are spending more money on: kitchen renovations.
And it’s the over-55s who are spending the most, according to Housing Industry Association economist Simon Tennent.
“From what I’ve heard it’s the Empty Nesters who are spending up big on kitchens – it seems that the kids leave home and the parents finally get the kitchen they’ve spent years dreaming about,” he says.
“It’s ironic isn’t it? They have this great kitchen just when they don’t need to cook for a family.”
HIA Renovation Monitor figures show that Australians spent an average of $26,898 on kitchen renovations in 2004, up from $18,492 from 2002.
Harvey Norman director Gerry Harvey, who has kitchen renovation showrooms in Sydney, Melbourne and Adelaide, says $15,000 used to be considered an expensive kitchen.
“Now, we are selling kitchens that cost $50,000 and even $100,000,” he says.
“It’s that (over-55) age bracket, definitely. They have the money and they want the latest and the greatest.”
Kitchen Connection general manager John Hall says SilaStone and CaesarStone benchtops, toughened glass splashbacks and imported European appliances are the main reasons kitchens cost more than just two years ago.
“People actually spend less on kitchen cabinets now than they used to, and more on the solid surfaces and appliances,” he says.
“Those glass splashbacks look great, but they cost about four times as much as a tiled splashback.”
Hall says there are two types of kitchen renovators in the over-55 age bracket:

the lavish ‘spend-it-all’ baby boomer who wants to install a dream kitchen after moving to a new apartment or beachside retreat,
the more conservative renovator who wants to upgrade an older-style kitchen with a view to increasing the value of the family home.

“We get plenty of people who want to spend some money just improving their kitchen with a view to living in the family home for another five years or so before selling,” he says.
“You find that people only wanted to renovate a kitchen within the first year of moving into a house but now a lot of people realise they need to freshen up their kitchen if they want to get a good price when they sell in the future.”
Living Kitchens and Kitchen Facelifts director Dion Montassi agrees that there are two types of over-55 kitchen renovators.
“We find the people who live close to the city are prepared to spend more on a nice kitchen,” he says.
“The older generation often only want to replace what needs to be replaced but the baby boomers are into toys and all the latest so they spend the most.”
Impala Kitchens marketing manager John Nyhus says expensive new kitchen mechanisms such as pull-out pantries and lazy susans are adding to the costs of kitchens.
“All of these extras add to the cost but make it easier to stop people having to bend over so much,” he says.
Marilyn Read, senior consultant at Kitchen Connection’s Hornsby showroom in Sydney, says two-thirds of her clients are over 55.
“A kitchen is an emotional purchase for many of them. Just because the kids are off their hands doesn’t mean they don’t want a lovely kitchen,” she says.

CASE STUDY (Sydney)
Eileen Matthews has lived in the same house for 25 years and had always planned on having a country style kitchen – timber cabinets, lovely appliances and something classic.
“But if you’d told me I would end up with stone benches and glass splashbacks and cabinets in a colour I would not have picked in a million years, I would have laughed,” the 61-year-old says.
Eileen had been dreaming of a new kitchen for 10 years, and finally walked into a Kitchen Connection showroom late last year and spent $29,000 upgrading her old laminate kitchen that had a broken stove.
Her new kitchen has CaesarStone bench tops, sleek polyurethane cabinets, a stainless steel rangehood over a ceramic cooktop and a wall oven.
The new kitchen is typical of today’s renovators, who are spending more money on sleek solid surfaces and appliances than they did 10 years ago.
“I could have spent twice as much as I did, but I don’t think I could take it that far,” Eileen says.
“The modern things are just so easy to clean and look so good. They are worth it.”
The Matthews are not planning on downsizing from their four-bedroom house just yet and wanted a new kitchen simply because the old one was “worn out”.
“I really wanted a new kitchen that I could enjoy. Something easy to clean and care for that is a pleasure to be in,” Eileen says.
“The kitchen is the hub of the house, everyone congregates in a kitchen so it’s important that it is a lovely room to be in – unfortunately, though, having a nice kitchen doesn’t make me want to cook more.”

CASE STUDY (Melbourne)
James and Linda Siu wanted to upgrade and build their dream house, but instead stayed put in their East Malvern home and gave the kitchen a $65,000 makeover.
“We wanted to build on a block of land but there was not anything around that cost less than $1.5 million that we could even look at,” James says.
“So we decided to stay in our house that we’ve been in for 10 years and give it a quick revamp.”
That little revamp meant overhauling their old white and timber kitchen to create a slick timber and stone commercial quality kitchen that James can run cooking demonstrations in.
“I have run the Shark Fin restaurant chain for 25 years and I wanted to do cooking demonstrations again, so we decided to make our kitchen the place to do it,” he says.
The couple went to Harvey Norman Renovations and ordered new timber cabinets, CaesarStone benchtops and splashbacks, a teppanyaki grill, commercial gas cooking equipment, a special wine fridge and “everything that opens and shuts”.
“We have automatic sensor lights, self-closing drawers, new parquetry floors – absolutely everything is new,” James says.
“My wife got to choose the colours and the dishwasher and everything while I got to look after the technical side.”
The Siu’s hi-tech kitchen took two months to install.
“We had to make sure the extraction was working properly and it took ages. My wife also made them change the brown kickboards to aluminium – she didn’t like the brown,” he says.
“We really, really enjoy the kitchen now. It has everything you need. We don’t need to go to a restaurant.”


contact me alex may \| books \| property \| renovation \| magazine stories
KITCHENS RENOVATION BOOM, originally published in May 2005 in Options magazine BY Alex May Whether seachanging, downsizing or simply staying put in the family home, there is one thing home owners are spending more money on: kitchen renovations. And it’s the over-55s who are spending the most, according to Housing Industry Association economist Simon Tennent. “From what I’ve heard it’s the Empty Nesters who are spending up big on kitchens – it seems that the kids leave home and the parents finally get the kitchen they’ve spent years dreaming about,” he says. “It’s ironic isn’t it? They have this great kitchen just when they don’t need to cook for a family.” HIA Renovation Monitor figures show that Australians spent an average of $26,898 on kitchen renovations in 2004, up from $18,492 from 2002. Harvey Norman director Gerry Harvey, who has kitchen renovation showrooms in Sydney, Melbourne and Adelaide, says $15,000 used to be considered an expensive kitchen. “Now, we are selling kitchens that cost $50,000 and even $100,000,” he says. “It’s that (over-55) age bracket, definitely. They have the money and they want the latest and the greatest.” Kitchen Connection general manager John Hall says SilaStone and CaesarStone benchtops, toughened glass splashbacks and imported European appliances are the main reasons kitchens cost more than just two years ago. “People actually spend less on kitchen cabinets now than they used to, and more on the solid surfaces and appliances,” he says. “Those glass splashbacks look great, but they cost about four times as much as a tiled splashback.” Hall says there are two types of kitchen renovators in the over-55 age bracket: the lavish ‘spend-it-all’ baby boomer who wants to install a dream kitchen after moving to a new apartment or beachside retreat, the more conservative renovator who wants to upgrade an older-style kitchen with a view to increasing the value of the family home. “We get plenty of people who want to spend some money just improving their kitchen with a view to living in the family home for another five years or so before selling,” he says. “You find that people only wanted to renovate a kitchen within the first year of moving into a house but now a lot of people realise they need to freshen up their kitchen if they want to get a good price when they sell in the future.” Living Kitchens and Kitchen Facelifts director Dion Montassi agrees that there are two types of over-55 kitchen renovators. “We find the people who live close to the city are prepared to spend more on a nice kitchen,” he says. “The older generation often only want to replace what needs to be replaced but the baby boomers are into toys and all the latest so they spend the most.” Impala Kitchens marketing manager John Nyhus says expensive new kitchen mechanisms such as pull-out pantries and lazy susans are adding to the costs of kitchens. “All of these extras add to the cost but make it easier to stop people having to bend over so much,” he says. Marilyn Read, senior consultant at Kitchen Connection’s Hornsby showroom in Sydney, says two-thirds of her clients are over 55. “A kitchen is an emotional purchase for many of them. Just because the kids are off their hands doesn’t mean they don’t want a lovely kitchen,” she says. CASE STUDY (Sydney) Eileen Matthews has lived in the same house for 25 years and had always planned on having a country style kitchen – timber cabinets, lovely appliances and something classic. “But if you’d told me I would end up with stone benches and glass splashbacks and cabinets in a colour I would not have picked in a million years, I would have laughed,” the 61-year-old says. Eileen had been dreaming of a new kitchen for 10 years, and finally walked into a Kitchen Connection showroom late last year and spent $29,000 upgrading her old laminate kitchen that had a broken stove. Her new kitchen has CaesarStone bench tops, sleek polyurethane cabinets, a stainless steel rangehood over a ceramic cooktop and a wall oven. The new kitchen is typical of today’s renovators, who are spending more money on sleek solid surfaces and appliances than they did 10 years ago. “I could have spent twice as much as I did, but I don’t think I could take it that far,” Eileen says. “The modern things are just so easy to clean and look so good. They are worth it.” The Matthews are not planning on downsizing from their four-bedroom house just yet and wanted a new kitchen simply because the old one was “worn out”. “I really wanted a new kitchen that I could enjoy. Something easy to clean and care for that is a pleasure to be in,” Eileen says. “The kitchen is the hub of the house, everyone congregates in a kitchen so it’s important that it is a lovely room to be in – unfortunately, though, having a nice kitchen doesn’t make me want to cook more.” CASE STUDY (Melbourne) James and Linda Siu wanted to upgrade and build their dream house, but instead stayed put in their East Malvern home and gave the kitchen a $65,000 makeover. “We wanted to build on a block of land but there was not anything around that cost less than $1.5 million that we could even look at,” James says. “So we decided to stay in our house that we’ve been in for 10 years and give it a quick revamp.” That little revamp meant overhauling their old white and timber kitchen to create a slick timber and stone commercial quality kitchen that James can run cooking demonstrations in. “I have run the Shark Fin restaurant chain for 25 years and I wanted to do cooking demonstrations again, so we decided to make our kitchen the place to do it,” he says. The couple went to Harvey Norman Renovations and ordered new timber cabinets, CaesarStone benchtops and splashbacks, a teppanyaki grill, commercial gas cooking equipment, a special wine fridge and “everything that opens and shuts”. “We have automatic sensor lights, self-closing drawers, new parquetry floors – absolutely everything is new,” James says. “My wife got to choose the colours and the dishwasher and everything while I got to look after the technical side.” The Siu’s hi-tech kitchen took two months to install. “We had to make sure the extraction was working properly and it took ages. My wife also made them change the brown kickboards to aluminium – she didn’t like the brown,” he says. “We really, really enjoy the kitchen now. It has everything you need. We don’t need to go to a restaurant.”