Episode Details

It might be so busy on a weekend, but what do you do from Monday? We have top tips for restaurant operators on how to distinguish between a temporary squeeze and a business model that isn't working.

We also meet the man behind a pizza place who is so confident in opening during COVID and during more uncertain times.

We fill you with lots of foodie talk from hand rolls to new restaurants opening in September.

Goin' for donuts? We're sharing a hidden gem with you.

And more camps for your little ones and teens are ready be it in a theatre or on the golf course.

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