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. 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 heavy weight 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.