John Panebianco runs a large beachfront restaurant and function room in Sydney’s Brighton-Le-Sands, its dining rooms were closed in March by coronavirus.
Social-distancing measures have now eased allowing restaurants, cafes, hotels, pubs, galleries, holidays and beauty services to re-open for trade, within COVID-safe guidelines.
However, Mr Panebianco was in no rush to re-open his dining room. In March the business pivoted to takeaway and remains busy filling orders.
“Our restaurant and events room stayed closed for some time, as we continued with takeaway" Mr Panebianco told SBS Small Business Secrets.
“We will keep doing takeaway because the restrictions make it very hard to trade [in the dining room] profitably,” he explained.
Bianco Kitchen serves traditional Sicilian dishes. Source: SBS
The Bianco Kitchen menu is based on traditional flavours and techniques.
”Our gnocci is award winning gnocci because we use real potato. There are other many methods, but we use an old recipe from our roots of being Italian Sicilian,” he said.
The Panebianco family migrated from Linguaglossa in Sicily in 1958.
“The name Panebianco means white bread. We were noble bakers in Italy. So the bread, the flour runs in our veins.”
The Panebianco family migrated from Sicily in the 1950s. Source: Supplied
As a teenager, Mr Panebianco started a small gelato bar in Norton St, Leichardt. Eight years ago he opened this restaurant and ever since business has boomed, until the COVID-19 pandemic closed his restaurant and function rooms.
“We were booked in months in advance, but with COVID-19 hitting us it was totally zero. And it gives me goosebumps unfortunately because, we've put a lot of effort into it.
The takeaway option gives customers 'the Bianco experience at home' Mr Panebianco said.
The 53-year-old is now driving a minivan to homes across Sydney delivering online orders of fresh pasta.
“With the help of my son and my staff, we've created Bianco Pantry online. We're selling gnocci and rigatoni at virtual cost price and home delivered so people can experience the Bianco fix at home.”
At Bianco Kitchen the gnocci is hand made using traditional methods. Source: SBS
The cancellation of major agricultural shows and events has also left him with surplus stock, including cardboard takeaway containers.
“We printed off about 40,000 containers, so we have plenty to go around,” he explained.
“With gnocchi and pasta, it probably exceeds four or five tons at least. As a total cost with wages I'm probably out of pocket around $40,000 to $50,000," he said.
Yet this proud Italian is far from defeated.
“I'm giving it my best shot because it's not only about me, it's the legacy. I want to be resilient enough to withstand this.”
