Can cheaper beer and long lunches save our hospitality industry?

Our Pubs and Clubs and restaurants have been hit really hard in this pandemic and for the most part they haven't complained, they've shut their doors in order to save lives. We speak with Stephen Ferguson (CEO of the Australian Hotels Association) and Celebrity Chef Colin Fassnidge about how hard COVID-19 has been for the hospitality industry.

In today's headlines:

• China blacklists four Aussie abattoirs without any notice
• Treasurer awaiting covid-19 test after parliament coughing fit metres from the Prime Minister
• Aussies seeing one alcohol ad “every 35 seconds” on social media during covid-19

In today's Briefing we ask: How can the hospitality industry bounce back? How might tax incentives on beer and lunches make a difference? Is it worth venues opening for 10 people capacity? How much importance is the industry is placing on the COVIDSafe app? What would it take for a restaurant to break even? Why would many restaurants be worse off if they were to open now?

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