Central Victorian-based Talbot Provedore is ramping up parts of its business in the wake of the coronavirus outbreak.
The business has an associated grass-fed Provenir beef program that does home deliveries, selling through retail outlets and restaurants.
Talbot Provedore chef and Provenir co-founder Christopher Howe said the restaurant was in a "remarkable" position being in a small town with a highly-educated demographic who understood the situation.
"We are a fairly low density restaurant and we don't pack people too close together," he said.
"We could potentially spread our tables even further."
Mr Howe said everything was made in house and didn't use product pre-made from outside sources, which mitigated some of the risks.
He said the business model supported local producers, getting raw materials that gave traceability and provenance and therefore assurance.
He said the coronavirus outbreak had impacted part of the Provenir business.
He said in the food service side a few customers had asked to hold off on their standing orders to see where it was all going.
However, he said there had been an increase in restaurant orders, and a massive increase in retail and online ordering.
He said Provenir was "going gangbusters" as new customers realised the importance of provenance and traceability offered as well as the animal welfare aspects.
"People are availing themselves of the delivery of boxed meat to their door," he said.
"We think that's a great opportunity for us.
"The Chinese interpret crisis as opportunity.
"We are stepping up our processing.
"Consumers still have to eat and get their high quality meat from somewhere.
"Those people certainly seem more comfortable ordering their meat online."
Mr Howe said the business would also bring its wine store, that showcased local wines and beers, online.
Customers could order mixed dozens.
Depending on how things played out, he also planned to launch a Friday night takeaway menu.
"Keep it simple and nutritious and showcasing local produce," he said.
He said the business was nimble and adaptive with complete control of the supply chain.
"I work as a slaughterman as well as a chef that cooked that meat," he said.
