If he was looking at how to adapt his business to the tighter protocols, so most every other business within the sector.

What was to follow was a series of cross-promoting nights where Mr Conway and chefs from other outlets combined their talents to create a one-off menu.

The idea blossomed, despite some scepticism, creating a collegiate atmosphere.

"I really viewed this as an opportunity to build up relationships within the industry here in the town," he said.

"It is tough to maintain your standards when things were really tightening up but this gave everyone the chance to lend an ear or share an experience.

"Those discussions helped all of us sympathise with other chefs in the same boat. It was really quite beneficial.

"It really made that period a lot of fun and a lot more enjoyable," he said.

"You forgot about the stress of going backwards for that short period and it turned everything around to, "well, at least we are paying the bills"."

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Some of the collaborations were with Seed Catering, Bills Fishhouse, 2444 at Cassegrain, Rome Cafe and Whalebone Wharf.

The response from existing and new customers was excellent, Mr Conway said.

Each chef could highlight their own cafe or restaurant's theme which was then promoted across their respective social media platforms.

"By mixing it up, we were able to have some fun, continue to trade and help each of our businesses," Mr Conway said.

"The chefs would put their own spin on the finished product and we were able to keep the margins low which meant that it remained affordable - it was cheap and cheerful.

"By getting together over a few beers and having a laugh, it became a pretty positive experience and injected a lot of energy."

With Burger Rebellion and many other outlets embracing social distancing rules and following health protocols, Mr Conway remained positive about the upcoming summer.

He said having state borders remaining closed could mean a significant boost in visitations to Port Macquarie.

"Given the holidays and surf patrol season are just around the corner, this is going to be a bumper time," he said.

"However, people will still need to adhere to social distancing and other health-related protocols.

"We will all also need to ensure that as more people come into town, that we continue to manage our respective seating arrangements.

"But it would be great if we could see an easing of those restrictions," he added.

Mr Conway said managing the growing number of tourists will be a balancing act.

"We are restricted to 35 seated customers. So it will be difficult because our industry needs to turn tables over regularly.

"I think everyone understands that situation now.

"For the longevity and the survival of the business, we will need to manage and communicate that really well."

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