Businesses prepare for the 'new normal' as restrictions begin to ease

More businesses will be able to open back up and trade more openly under a new set of revised rules that will allow for gatherings of ten people within some buildings.

It's good news for some of Dubbo's restaurants and cafes, who have been forced to adapt to an entirely new way of conducting business and have been failing the strain.

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Natalie Myers, who runs the Veldt Restaurant with her husband Brad, said that while they'd be planning to open their doors up once again, they were still doing everything they could to remain safe.

"We're going to have a go, we're going to have a set of house rules and policies in order to trade and we're going to continue to do takeaway orders, because that's been very popular," Mrs Myers said.

The restrictions ease on Friday, May 11 and the Myers are going to treat this weekend as a test run for what the immediate future of Veldt will look like.

"We're going to see how we go this weekend, I wouldn't even call it a soft opening, but we'll be testing the waters with how we can best provide the quality of service both with our in-house diners and our takeaway orders."

While the steps towards a full recovery are welcome, but without a full re-opening, things are unlikely to return to normal for many businesses.

"We are excited to be on that road to recovery, but until all the restrictions are lifted, we'll have to be using some sort of modified trading due to the costs associated with being open full time," Mrs Myers said.

"Right now everyone's doing such a fantastic job in Dubbo adapting to what was required and it's been really hard to do, so I'm really grateful to all of Dubbo for that."

Short Street cafe owner Krysten Hedger says while the business has seen a 'definite downturn' since the restrictions were put in place, they've had a relatively easy time adapting to a takeaway only method of business.

"We've really been able to adapt and give people options quickly, Ms Hedger said.

While the NSW Government have already provided guidelines around what can and can't be done, there's still some gray areas that aren't quite clear.

"They say ten people, but of course, we have a big outdoor area, so is that an outdoor gathering as well? It's not very clear with all the dos and dont's," Ms Hedger said.

"But we're going to do what we think is best, we'll be turning tables over, sanitizing them between groups and visits, we want that experience to be as good as possible for people."

While the road so far has been rocky, Ms Hedger said that the pressure to change and adapt has made her business more flexible.

"We have the opportunity now, we've adapted once and we'll adapt again, hopefully it'll continue to ease and it'll just be a gradual change."

"I think we're getting into a new normal."