This week we are talking alert level changes and impact on hospitality venues as they decide whether or not to give customers the takeaway choice, wine exports are falling but only because we’re overperforming, Feilding locals are feeding their essential worker and we ask the question - will ghost kitchens be the way of the future to reduce disruption and improve efficiency in a post-Covid world?

And for the main course, we're talking to hospitality operators about what choices they have to make going in and out of Level 3 and 4, how it impacts their staff and customers. 

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