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.
With the embattled state enduring the toughest restrictions in the country, supporting the local food and beverage industry is more important than ever.
After the controlled chaos of rolling out their take-home pasta kits during lockdown, the team can now devote time and space to opening Fabbrica, a mini pasta factory and retail store.
Screaming matches in laneways, kitchen disagreements, make-up dinners. While some say it's unwise to mix business with pleasure, these food businesses prove the unbeatable power of family.
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=323&height=242&mode=crop&scale=both&anchor=middlecenter&quality=75)