Joe Rechichi, the chief executive at Cucina Hospitality Group, has been in business for four decades but says nothing compares with what he has experienced over the past few years, not least because of the immense day-to-day uncertainty.
“I call it BC and AC – Before Covid and After Covid,” says Rechichi, who oversees three Andiamo Trattoria restaurant venues across Sydney’s inner west.
“Whether it’s the cost of compliance, the cost of utilities, the whole world has changed and it’s not clear what it takes now to be a successful business.”
Rechichi says his business is increasingly at the mercy of conditions that are largely beyond his control – and often from overseas – such as war in the Middle East, cost-of-living…