Hospitality industry 'rolling with the punches' as WA eases restrictions

Margaret River main street restaurant and bar Morries has undergone a transformation of offerings along with many of the region's dining establishments, as they push to adapt to ever-changing social distancing rules.

"Takeaway was tough at first, we had never done it before and turning a tapas restaurant into a takeaway service meant a lot of our dishes had to be adapted in some way," said Morries owner Dave Astbury.

"We have a much smaller team now and we have ran takeaway for a few weeks with only a team of three.

"There is a greater sense of camaraderie and pulling together to bring Morries through.

"It's been tough but the team has learned new skills along the way and it has been really positive."

More on COVID-19 impacts in the South West

The business was already feeling the impact of major roadworks on its doorstep and locals have been vocal in their support of the new direction, sharing photos and praise for the dinners on social media platforms.

Mr Astbury said he planned to keep the takeaway offerings but would cease delivery to focus on opening the doors to the venue itself.

"Takeaway will continue as much as possible but the delivery service will be discontinued as our priority now will be bringing the Morries bar back to life for the community," he said.

Under the state government's roadmap to carefully ease coronavirus restrictions, community facilities, libraries and public pools will also be able to re-open while non-contact community sports and outdoor and indoor fitness classes will be allowed - all subject to conditions.

All businesses, venues and facilities must prepare a COVID Safety Plan to re-open and will need to ensure it is available for inspection by authorised officers.

Businesses must display a poster in a prominent area signifying that they have prepared a plan and they will be encouraged to review their plan regularly and update or amend it as required.

In coastal Gnarabup, owner of The Common Bar + Bistro said the shutdown forced a drastic re-evaluation of the entire business.

"When this all happened I almost closed the doors as I was thinking it was all too hard," Mr Breen told the Mail.

"Alex Brooks from the White Elephant gave me a pretty good pep talk, told me to get on the tools and save my business and that is what I did.

"I haven't looked back from that day forward and it's been pretty fun working with a small group of dedicated staff and just rolling with the punches.

"There were quite a few nights were we got much busier than we had expected and got absolutely smashed in that kitchen, I almost quit and then I realised that I couldn't," Mr Breen joked.

"I saw everyone else doing different 'heat and eat' meals and healthy options and I decided to stick with what we already do but take it to the next level.

"My head chef has lung issues so she was happy to stay at home and not risk coming to work, and my sous chef had just had a baby, which basically put me in complete charge of the kitchen for the first time- ordering, prepping, designing the menu and service.

"I'm from San Diego, so a bit of Mexican/American fusion as well as some other classics from around the country that you don't see too often over here.

"I couldn't stop putting different food on the menu and at times it was quite large which could make it pretty hard during service!"

Being able to open to a small number of patrons adds yet another dimension.

"I think what we are going to do is put a small but tasty menu together - still in line with the food we have been doing, but we will still keep hitting the take away hard.

"Also If anyone wants to book the whole place out for 20 people for the night than that is an option as well.

"We're moving the restaurant into the bistro so we will be going table service by the fire, we will see how that plays out.

"Take away will definitely continue and so will this journey to provide something different to the community.

"It's actually pretty exciting to have this blank canvas on which to almost rebrand yourself again, it's a silver lining and something that most businesses don't get the opportunity to do, so it's really important that we nail this next stage in our food.

"I've got Christie back in the kitchen so she can add some technique and creativity to some of the ideas that I have.

"I think the key to success right now is creativity and humour. We've been doing some tongue and cheek cooking videos and plan on continuing them as we come out of this black hole.

"I'm truly humbled by each and every one of you who have ordered from us, then called us to tell us how much you loved it, or gave us a shout out on Facebook.

"I don't know how many times we are going to have to re-invent ourselves- but we're going to do it as many times as it takes!"