COVID-19 Protocol


  • Ongoing education to all employees on safety and best practices (all employees have completed the Australian Government Infection Control Training – COVID 19)
  • Closely monitoring symptoms of employees via temperature checks and daily health screening
  • All kitchen and warehouse employees must wear non-latex disposable gloves at all times with frequent replacement
  • Constant cleaning of kitchen surfaces with alcohol-based products
  • Frequent handing washing throughout the day at contact-free hand washing stations in kitchen and warehouse with antibacterial soap and alcohol-based hand sanitiser
  • No outside visitors and internal staff are allowed in the food production areas


  • Maintain time and temperature controls
  • Delivery drivers/riders will sanitise all vehicles after every delivery
  • Hand sanitising products stocked on all of our bikes and vans
  • Pre-wrapped single-use utensils provided
  • Contactless deliveries available
  • Delivery drivers/riders must wear masks covering mouth and nose


  • All service and food preparation areas have hand sanitiser and additional gloves available for all employees
  • Physical distancing practices enabled through the reduction of staff per square meter
  • An audit of the ‘touch points’ for each department was performed to reduce the number of times human to contact food
  • All food items can be served in individual portions in their own vessel
  • All beverage items will be served in individual portions. Any accompaniments (garnish, straw, cocktail items etc.) will be either single-use
  • No plate, glass or vessel will be reused or refilled