What if a new way of running restaurants was not to run a restaurant at all? Melbourne cook Helly Raichura started her home-based eating experience as a hobby but she somehow ended up with 30,000 people on a waitlist for her creative Indian dinners. She knows she wants to ditch her HR job and cook for a living but there's so much about the restaurant world that doesn't work for her: the hours, high rents and onerous compliance burden for starters. If this isn't the time for some blue-sky thinking, then it never is.
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