After a fire that broke out at the original restaurant, a relocation up the road, and a hibernation during the worst of the COVID-19 pandemic, Jacqui Challinor is ready to cook again.
For Melbourne restaurateurs following the roadmap to Victoria’s new COVID normal, waiting for the city's reopening is one form of pain; the yawning chasm of uncertainty that stretches ahead is another.
With state authorities flip-flopping on a rule about whether patrons can be seated at the bar, the owners of the popular Adelaide wine venue say they’re on the brink of losing everything.
The hospitality industry is in crisis, with many predicting up to a third of all restaurants will close permanently following the COVID-19 pandemic. Some of the industry’s leading figures speak about the future and what needs to change.
For staff at Tan Viet in Sydney’s Cabramatta, it started with a call from state authorities. Then there was the whirlwind of contact tracing, public health announcements, and a deep-cleaning of the premises. Now they're faced with the biggest challenge – convincing the public it’s safe to dine at their restaurant again.
.jpg?width=690&height=388&mode=crop&scale=both&anchor=middlecenter&quality=75)
