Richard Jacob: Cost of allowing restaurant businesses to fail is too high

To remain viable, if they are not ultra-premium, businesses will have to minimise staff costs. Expect fewer wait staff, more online ordering, more self-service, and shorter menus, cooked by fewer chefs

Woman Holding up a shop sign saying: Sorry we're Closed Generic Stock

THE restaurant business is not just an industry, it’s an integral part of society.

We need our cafés, restaurants, and hostelries to meet, share ideas, laugh, and mourn.