Hospitality magazine has launched the first all-digital issue, which is now available to read on Issuu.
The May edition is dedicated to the venues that are leading the way through COVID-19, and features an interactive cover showcasing the innovations of restaurants, bars, producers and cafes that have remained open.
Readers can enjoy new features such as added audio, image galleries and videos alongside the usual expert advice on topics including implementing social distancing in-venue, how to create a memorable brand and mastering the art of negotiation.
We also look at distillers who have turned their production to hand sanitiser and venues such as Pendolino and Neptune Food & Wine that are bringing in extra revenue by selling their wine stocks.
In our profile section, we talk to Tristan Rosier who has successfully launched a new arm to his Surry Hills restaurant Arthur.
The one-hat restaurant is considering reopening with 10 diners shortly, but has been selling out their take-home meals for weeks.
Many cafes have remained open through the pandemic, and there have been some silver linings for the people behind them. We talk to two cafe owners on the opposite ends of Sydney about how they’re serving the communities they’re operating within.
Plus, a look at venues that have pivoted from their usual offerings to grocery stores and a masterclass video on The Wolfe’s lobster roll in Brisbane.
