There's not a single business in the world that Covid19 hasn’t effected in some way, so for the next few episodes I'll be speaking to business owners who have had to pivot their business, rethink the way they operate and find innovative ways to keep their businesses going in some of the most challenging times we’ve ever seen. So to kick it off, I speak to Paul Dewhurst, Operations Manager at Three Blue Ducks, who have restaurants in Bronte, Byron Bay, Brisbane, Roseberry and now Melbourne too. They were forced to shut the doors to all their venues in March with almost no warning. But they pivoted quickly and a week later, the business branched into the fresh food and takeaway market, supplying gourmet produce boxes to Byron Bay locals and a paired-back take-away menu to Sydneysiders. I ask Paul about how they made the quick decision to pivot what Three Blue Ducks offered, why they won't compromise their company values for an easy buck, and how Covid19 has shown the importance of community and connection.