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Katie Woolf spoke with Local Businessman Jason Hanna · 360 with Katie Woolf

• 0:00
  Speaker 1: Joining us on the line is well known businessman and
• 0:02
  Speaker 1: restaurant to Jason Hannah. Good morning to you.
• 0:05
  Speaker 2: Jasy, Good morning Katie.
• 0:06
  Speaker 1: How are you very well mate? How are you going
• 0:09
  Speaker 1: and how your business is faring throughout this lockdown?
• 0:12
  Speaker 2: Mate, I'm counting down the I'm counting down the days
• 0:16
  Speaker 2: now tomorrow. We're getting pretty excited to reinvite people back
• 0:21
  Speaker 2: into the venues all over day on. So fingers crossed,
• 0:25
  Speaker 2: things are going well, I've got a lucky feeling. But yeah, look,
• 0:30
  Speaker 2: you know everyone's a little bit sort of well, yeah,
• 0:35
  Speaker 2: they're curious what's happening next.
• 0:37
  Speaker 1: Yeah, I think we're all feeling a bit that way
• 0:39
  Speaker 1: no matter what industry you're in, but particularly you know
• 0:41
  Speaker 1: when your industry, well, when it's really felt when you're
• 0:45
  Speaker 1: in a lockdown. You know, there's no doubt that restaurants
• 0:48
  Speaker 1: feel it, probably more than most given the fact that
• 0:51
  Speaker 1: you're not able to have people in there. I know
• 0:53
  Speaker 1: that some of those takeaway services have been a real
• 0:57
  Speaker 1: hit through the lockdown period that we'd previously had, and
• 1:01
  Speaker 1: it previously meant that you could also sort of do
• 1:03
  Speaker 1: some takeaway cocktails and things like that as well. But
• 1:06
  Speaker 1: has that been the case this time around.
• 1:09
  Speaker 2: No, No, Look, unfortunately that was that service or that
• 1:11
  Speaker 2: ability to be able to do that was removed from
• 1:14
  Speaker 2: us back in April. Why. I don't know. I mean,
• 1:16
  Speaker 2: you know, I think you know we're in this scenario
• 1:19
  Speaker 2: because it was always a case of if, you know,
• 1:21
  Speaker 2: when not if so, you know, being able to provide
• 1:26
  Speaker 2: that service not only not only in this lockdown, but
• 1:30
  Speaker 2: even beforehand, really would have been beneficial to all these
• 1:33
  Speaker 2: venues I'd like to see come back. I think it
• 1:35
  Speaker 2: was a zero risk offering. You know, there was no
• 1:39
  Speaker 2: complaint about it. And the reality is, you know, we're
• 1:42
  Speaker 2: still dealing with COVID. This isn't going away. So I know,
• 1:45
  Speaker 2: the guys in licensing there, the directors, I mean, they're
• 1:48
  Speaker 2: all under the pump. But you know, perhaps if this
• 1:50
  Speaker 2: wasn't removed so hastily, then we know, we wouldn't be
• 1:54
  Speaker 2: having this conversation now.
• 1:55
  Speaker 1: So really, Jace, you reckon it is time for them
• 1:57
  Speaker 1: to re look at this, you know, relook at and
• 2:00
  Speaker 1: actually allowing this to happen again.
• 2:03
  Speaker 2: Yeah, to me, it's common sense approach. I mean, obviously
• 2:05
  Speaker 2: they've managed to do it for the waterfront, but you know,
• 2:08
  Speaker 2: I mean if we were were able to do it
• 2:10
  Speaker 2: just our ability to transition to the services that we
• 2:14
  Speaker 2: were offering previously. We just meant that I would have
• 2:18
  Speaker 2: had more people employed and working, because the reality is
• 2:22
  Speaker 2: a lot of these people I've got no other income.
• 2:25
  Speaker 1: Yeah, now, Jason, I know that you said that that
• 2:27
  Speaker 1: you know, you're trying to remain positive. I think everybody
• 2:30
  Speaker 1: is at this point in time. But you know, to
• 2:34
  Speaker 1: be fair, you also had been preparing for a bumper
• 2:37
  Speaker 1: week the first week of the school holidays, and really
• 2:41
  Speaker 1: you've probably got a lot of stock that's sort of
• 2:43
  Speaker 1: sitting there waiting to be eaten.
• 2:46
  Speaker 2: Thanks for reminding me, Catie. Sorry. Luckily the food takeaway
• 2:52
  Speaker 2: allows us to move some of those perishables, you know.
• 2:56
  Speaker 2: But yeah, I'm looking at my last week alcohol bill,
• 3:01
  Speaker 2: you know, and and going, oh my god, what am
• 3:03
  Speaker 2: I going to do? You know, like we're going to
• 3:05
  Speaker 2: pay for this now, so you know, and that was
• 3:07
  Speaker 2: why they turned on that ability to be able to
• 3:10
  Speaker 2: serve you know, a limited amount of liquor, you know,
• 3:12
  Speaker 2: at a set price for for with takeaway meals will
• 3:16
  Speaker 2: allow us to move some of that that dead stock.
• 3:20
  Speaker 2: But look, I am feeling lucky. I'm counting down. We
• 3:22
  Speaker 2: got one day to go, one day to go before
• 3:24
  Speaker 2: we get on the deers.
• 3:26
  Speaker 1: Well, that's it. We're all hoping, Jason, would it help
• 3:28
  Speaker 1: if I ordered like luxA for lunch and for dinner,
• 3:31
  Speaker 1: you know, or to take away both of those times.
• 3:35
  Speaker 2: Look, there's plenty of people out there that are serving
• 3:38
  Speaker 2: fantastic food and they're all offering takeaway and they could
• 3:40
  Speaker 2: all do with your visits. So you know, don't let me,
• 3:44
  Speaker 2: don't let me hog it all, you know, share and
• 3:46
  Speaker 2: share it around. But hey, you know, the lax of
• 3:49
  Speaker 2: Festival is coming up again. We're you know, we're we're
• 3:51
  Speaker 2: tweaking our recipe a little bit. We did come second
• 3:54
  Speaker 2: to the deck Bar last year, by the way, so
• 3:56
  Speaker 2: you know we're aiming for the for the number one
• 3:59
  Speaker 2: spot this time.
• 3:59
  Speaker 1: Well, and my producer Ronnie did just tell me that
• 4:02
  Speaker 1: she ordered luxA last night, luxA from Chao. So we're
• 4:05
  Speaker 1: all doing our bit making sure that we eat out
• 4:07
  Speaker 1: in order our takeaway.
• 4:09
  Speaker 2: Yeah. Look, I mean, you know, if if things work
• 4:13
  Speaker 2: out well and we're and we're open again on you know, tomorrow,
• 4:17
  Speaker 2: then you know we can we can move forward. If
• 4:19
  Speaker 2: it turns out that we're not. Well, then we'll get
• 4:22
  Speaker 2: some really serious conversations that need to behave because the
• 4:24
  Speaker 2: last time we did it, you know, this was a
• 4:27
  Speaker 2: that was a federally mandated lockdown. You know, there was
• 4:29
  Speaker 2: all this this support that came through from the federal
• 4:32
  Speaker 2: government as well as the local government. You know, there
• 4:35
  Speaker 2: was also that that was that hope when we first started.
• 4:38
  Speaker 2: You know. Yeah, well, you know, things just aren't the same.
• 4:42
  Speaker 1: Yeah, and your spot on. You know, we heard from
• 4:44
  Speaker 1: Alex Bruce a little bit earlier this morning as well
• 4:46
  Speaker 1: that really people do need a bit of notice also
• 4:50
  Speaker 1: in terms of opening back up, need to have a
• 4:52
  Speaker 1: bit of a fairer idea hopefully today as to which
• 4:55
  Speaker 1: direction we're going in, so that you can prepare either way.
• 5:00
  Speaker 2: Yeah, look, allen to the guys, asked Italian Tea. You know,
• 5:02
  Speaker 2: I mean we're there, a godfriend without them fighting for us,
• 5:06
  Speaker 2: you know, I mean, I know that they're pushing for
• 5:07
  Speaker 2: the liquor to be return to restaurants, you know, during
• 5:11
  Speaker 2: this lockdown. You know, my hat goes off to that team.
• 5:15
  Speaker 2: Without them, we discrewed.
• 5:17
  Speaker 1: Well, Jason Hannah, it's always good to catch up with you.
• 5:20
  Speaker 1: Look after yourself, mate, and let's hope that by one
• 5:23
  Speaker 1: o'clock tomorrow, well we're all out and about again.
• 5:27
  Speaker 2: Yeah, and I listen, if you see Hugh Hagy out there,
• 5:30
  Speaker 2: you know we're our is better than yours. To or
• 5:32
  Speaker 2: youth Southerners, make sure you don't shake your hand. No, ye,
• 5:37
  Speaker 2: I'm a bloody beer. Yeah.
• 5:38
  Speaker 1: He's done a good job, there is no doubt about that.
• 5:40
  Speaker 1: And it was you know, even yesterday you see him
• 5:43
  Speaker 1: get on there for that press conference and speaking language
• 5:46
  Speaker 1: to our indigenous territories in an effort to try to
• 5:48
  Speaker 1: make sure that you know, he can break down those
• 5:50
  Speaker 1: barriers and communicate with everyone.
• 5:53
  Speaker 2: Look, if anyone's ever met him, you'll actually just know
• 5:55
  Speaker 2: how amazing in an individual and what a gentleman he is.
• 5:58
  Speaker 2: So yeah, do yourself a favor one day. And if
• 6:00
  Speaker 2: you ever do see him, he's got a fairly distinguishable
• 6:02
  Speaker 2: head and he does like a beer. You know. Go
• 6:05
  Speaker 2: as to say, I would say thank you and chatting one.
• 6:08
  Speaker 1: Good on you jas good to catch up with you
• 6:10
  Speaker 1: mate
• 6:10
  Speaker 2: Thanks mite, Thank you