Birch owner and lead trombone Renée Wallace. Source: supplied.

Sophie Venz

The roadmap to reopening: How this regional NSW hospitality business is navigating the new landscape

Sophie Venz
5 minute Read

COVID-19 brought about many changes for operators in the hospitality industry, and the Birch Restaurant was no exception. 

Located in Moss Vale in the southern highlands of New South Wales, it’s situated about an hour and a half south of Sydney, an hour and a half north of Canberra, and a mere 800 metres away from its newly-arrived sister, the Birch Store. 

Birch’s eight-person team — three of whom joined the business during lockdown — work across the restaurant, the store and events hosted by the business, taking care of services that range from dine-in meals to takeaway or make-at-home feasts and regional ‘takeover’ festivals. 

Many of these services didn’t actually exist before the pandemic, but as owner and ‘lead trombone’ Renée Wallace tells SmartCompany Plus, “we thought if we could find things that people supported that also fulfilled our passions, it’d be a whole lot more fun.” 

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