NSW restaurants keep an eye on the takeaway game

When it comes to the list of things that won't stay the same at our restaurants, there's a growing number of positives on the ledger.

Many operators have unearthed opportunities for future growth and change during the past three months.

Surry Hills restaurant Soul Dining is typical of many restaurants to discover a large takeaway demand for its product when forced to pivot in recent months. With dine-in customers returning, its kitchen won't have the capacity to keep up both.

Its owners also discovered the takeaway product attracted a younger audience. A spokeswoman for the restaurant says they are searching for additional premises to open a new takeaway and delivery concept, Bowl by Soul.

Vince Lombado, a co-owner of a number of Sydney venues including Maybe Sammy, says a successful pivot and new product lines in bottled cocktails and frozen pizza has left them looking at ways to build on the new brands.

At Bells at Killcare and sister restaurant, The Bon Pavilion, in Gosford both segued into bakery products. "The combi ovens were set up to be baking ovens making bread, croissants and pies. It's something you can do [outside of service], it's created a new market," says chef Sean Connolly.

"Business has changed and we're encouraging operators to explore ways to pivot," says Wes Lambert, chief executive at the Restaurant & Catering Association. "It's business unusual."