The Australian restaurant industry has been hit with a steamroller, but things weren’t exactly rosy before Covid-19
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Since nationwide coronavirus restrictions began on 21 March, the hospitality industry has been focused on following the practical measures advised by Australia’s state and federal governments to ensure public and staff safety.
It has also been focused on trying to survive these restrictions and the current situation, with no idea what the industry will look like on the other side.
Related: 'It’s just not worth opening': restaurants in Australia can trade again, but will they?
The model was flawed, pressures great and margins thin
We are stranded on a desert island, and instead of waiting for a ship to pick us up we have to figure out a killer menu using only coconuts
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