Covid-19 has not only been a devastating public health crisis; it has also been the global restaurant industry’s greatest challenges to date. Is 2020 the last year we’ll see a traditional buffet? Will food delivery become the norm?

In this session, we are joined by a well known Australian food writer, interviewing two of Australia’s leading experts on food and dining trends about how the culinary and hospitality world will change as a result of Covid-19.

We explore issues around cleanliness, best-practices, and new menu ideas to help pubs be profitable and keep their staff and patrons safe and comfortable.