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And not enough staff. but melbourne has also seen a huge amount of creativity from those in its restaurant scene, adapting to the problems they faced. people like shane delia, who is a much—loved chef in melbourne, he has a restaurant called maha and several other venues, he saw a massive opportunity in lockdown because the fine dining restaurants were finding it really hard to pivot into takeaway. i remember sitting with my wife on the couch thinking, we're done. we're going to have to hand back the keys to the house and i don't even know how we're going to survive. we employ 110 staff. the...

Because the fine dining restaurants were finding it really hard to pivot into takeaway. i remember sitting with my wife on the couch thinking, we're done. we're going to have to hand back the keys to the house and i don't even know how we're going to survive. we employ 110 staff. they've all got partners, they've all got kids, they've got friends, so the extended network is huge and the impact on them was something that was really a heavyweight for me to carry. so he saw that there was a real opportunity there to par—cook everything, have it ready to be finished at home and delivered in refr...

Because they are still not enough customers and not enough staff. it melbourne has also seen a huge amount of creativity from those in its restaurant scene, adapting to the problems they face. people like chandelier, _ the problems they face. people like chandelier, a _ the problems they face. people like chandelier, a much - the problems they face. people like chandelier, a much loved l like chandelier, a much loved chef in melbourne, he has several venues, chef in melbourne, he has severalvenues, he chef in melbourne, he has several venues, he saw a massive opportunity in lockdown because of...

This is lygon street, it's also known as melbourne's little italy. it's known for restaurants like this that are busy 24/7 and, on the face of it, it looks like it's really bounced back after the pandemic. there's people everywhere, eating, drinking, enjoying themselves. if you look a little bit closer, you see things like this, where half of this restaurant is now closed because there still aren't enough customers and not enough staff. but melbourne has also seen a huge amount of creativity from those in its restaurant scene, adapting to the problems they faced. people like shane delia, who i...

On the couch thinking, we are done. we are going to have to hand back the keys to the house and i don't even know how we are going to survive. we employ 110 staff. they've all got partners, they've all got kids, they've friends so the extended network is huge and the impact on them was something that was really a heavyweight for me to carry. so he saw that there was a real opportunity there to par—cook everything, have it ready to be finished at home and delivered in refrigerated boxes, and he'd shifted everything. it went from a small order each day to hundreds of orders each day, to thousa...