Recipe for success? Hospitality owners in Newcastle and the Hunter adapt to the "new normal"

By Lisa Rockman
Updated March 29 2020 - 11:23pm, first published March 20 2020 - 12:30pm
ON THE MOVE: Susuru Ramen and Gyoza staff, from left, Antonia Skene, Yuichi Basaki and Taiyo Namba. Picture: Jonathan Carroll

CAFES, bars and restaurants face an uncertain future in the wake of the coronavirus, COVID-19 pandemic.

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Advertisement

Ad

Get the latest Newcastle news in your inbox

Sign up for our newsletter to stay up to date.

We care about the protection of your data. Read our Privacy Policy.