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.
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 refrigerated boxes, and he d shifted everything. it went from a small order each day to hundreds of orders each day, to thousands of orders a week and then i realised this is probably a more significant business that would help others within the industry. shane started the finish and home meals for his own restaurants at first, before expending to a platform offering the service from high end restaurant
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 the fine dining restaurants were finding it hard to give it into takeaway. i remember sitting with my wife on the i remember sitting with my wife on the couch thinking, we are done on the couch thinking, we are done we on the couch thinking, we are done. we have to hand back the keys done. we have to hand back the keys to done. we have to hand back the keys to the house and i don t know
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 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
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 thousands of orders a week and then i realised this is probably a more significant business that would help others within the industry. shane started the finish and home meals for his own restaurants at first, before expending to a platform offering the service from high end restaurants all around the city and beyond. this is the providoor box. what do we have here? i see a lamb shoulder.