Brian Crombie introduced you to two businesses in Mississauga devastated by the closures in the past year and a half, and talk about what they have done to survive.

They both had to lay off workers. Then revenue dried up. Debts mounted. Restaurants and event halls were among the casualties of the pandemic lock down.

My first guest: Stefano Agostini, is owner and chef at Pane E Vino Ristorante in Mississauga. And its 4.5 star Google reviews testifies to Pane E Vino’s stellar reputation. I’ve invited owner and chef Stefano Agostini to tell me how he kept his restaurant a float these past few months.

y second guest: 📌 Sabrina Agostino is the Senior Venue Coordinator at the Mississauga Grand Banquet & Event Centre. Weddings and Corporate dinners dried up. But Sabrina opened up take out lunches and now a popular patio restaurant. How can event centres and banquet halls survive a year and a half closure, with ingenuity and resilience.