As the hospitality sector in many countries begins to get up and running again, albeit in restricted form, for those countries yet to re-open, it can be useful to look elsewhere to find businesses that have been through the crisis, who have already adapted to shifting distancing and health and safety regulations, as well as the demands of an anxious dining public. In this article three operators in Hong Kong share their experiences, advice and insights. For more information on how businesses are changing their models this summary of the SRA’s recent ‘Dining at a Distance’ webinar contains more information. Look out for the next webinar, Menu 2.0: Plating up sustainably post-Covid on 4th June.