At Prahran’s Reverie cafe, in Melbourne’s inner-east, this morning the croissants have just come out of the oven, but chef Pierrick Boyer is counting the costs of the five-day lockdown.
Boyer says he lost $20,000 over the last three days. “Because we had to pay for the cost of food, labour – and also the minute warning, it wasn’t great,” he told the Today show.
Pierrick Boyer in Prahran.Credit:Simon Schluter
“Last minute we had to cut the roster. We had to close all the stores for the last three, four days. Catastrophic.”
