Nobody has clue when this will be over or when hospitality will reopen, and if they tell you differently, they're lying," are the sobering words from one of Northern Ireland's most respected chefs and business owners, Niall McKenna.
"We are all talking to each other in hospitality and we're looking to each other, budgeting, covering all bases as much as we can but in the end it's the virus that is calling the shots," he adds.
Niall, who was born and bred in west Belfast, has been instrumental in building a culinary culture in NI through landmark restaurants James Street South and Hadskis.
He's also gone on to share his gastronomic intelligence through his cookery school and is nurturing NI's future chefs through his apprenticeship scheme.
It's been a successful business for him, and of huge tourist value, he says.
"When you look at what we have here, it's special. We are a true foodie destination. First you've London, then Edinburgh and then Belfast. When you look at the size of us, we're more like a town rather than a city but we punch above our weight and we have a lot going for us because we have the quality product, the great suppliers," he continues.
But since lockdown, restaurants and bars have been struggling, with the chain reaction meaning that some of the trade's most valued food suppliers are at risk, says Niall.
In a bid to safeguard those suppliers, he has set up his own click and collect service from Hadskis, his restaurant in the Cathedral Quarter. It's a move that helps his business tick over and remain in people's minds, he says, and, even more so, to ensure his valued suppliers are still in place afterwards.
Hadskis at Home is a cook and dine service offering three-course meals every Thursday, Friday and Saturday.
Dishes like Tomahawk steak and Sunday Roast and a step-by-step cooking guide are helping customers replicate the Hadskis dining experience at home.
"They require some cooking in order to make them complete. I provide the instructions and we observe all the regulations to meet the current hygiene, safety and social distancing measures when people come to collect it," says Niall.
"Right now, for us, it's about looking after everyone; our staff, customers and suppliers and doing the right thing. Everyone forgets about the supply chain; those meat and food producers, the wine distributors and paying them. They need to be still standing after this or we won't be working with good quality products. Is this service going to make us money? Not really but we are keeping ourselves alive and keeping our name out there."
The click and collect service is one some other industry veterans have gotten behind to keep the supply chain flowing.
Fellow chef and business owner Andy Rea of Mourne Seafood has effectively opened a drive through fishmongers at his Bank Square restaurant.
It sells products from local suppliers including those based in Kilkeel.
Back at Hadskis, the hand sanitiser available during collection there is also in keeping with Niall's support local products theme, as it's ordered in from Shortcross Gin. "The place smells like gin but at least we'll be clean," he jokes.
Niall employs 75 staff, most of whom are currently furloughed. He praises the government scheme: "I think the Chancellor really pulled one out of the bag there by extending that scheme. He's done the right thing for the industry."
Is it enough though to sustain hospitality businesses?
"I'm an optimist and I believe it will. We are all in this together. There is not one business who isn't feeling the impact of this and I believe we all have to take responsibility for ourselves. There are people out there who need help and they're doing the right thing by taking it. Of course there will still be some people who won't survive this.
"We need to remember that we will all play a role in paying this back. It could be this generation or the next, no-one knows, but I think after lockdown we are looking at pressing the reset button."
Asked if he thinks the trade could break even in a new normal of social distancing and new safety measure when the time might come, he responds, "I don't know. That's a decision for each business to make. Some businesses, yes, it might work depending on the size of the premises and outside space but then you have winter coming. You have to ask if you can turn it around, does it stack up and is it worth reopening for 20 to 40 per cent of what you're used to.
"Right now what we have to do is stay at home and take responsibility because the last thing we need is a second wave in winter.
"We will come back. It will take a long time and it will be hard on all hospitality businesses but we will be here when that happens. No-one knows when that may be.
"The government would be foolish to give out a timeline. I just hope that whatever happens, the government will be behind us. Right now we need strong leadership.
"We also need the public to be supporting it. Will the public feel comfortable enough coming out and that's where we are. God knows, (wife) Joanne and I have looked at different scenarios and we're ready to go when the health experts say we can do.
"What I will say is it's been over eight weeks (lockdown) and I'd rather get it over with this year while we can and while we are in control than have it come back."
He's also enjoying more time with son Conrad (12) and nine-year-old daughter Charlotte.
The father of two adds: "This is the time to reset everything. Reset our lives and it's time you will never get back.
"It's time with our kids, time that we never used to have and we can't resent that. If there is nothing we can do we might as well make the most of it."
Q. What's the best piece of business (or life) advice you've ever been given?
A. I have worked with lots of really inspirational people and they all spurred me on, so I don't have any one saying. I do think that there is always merit in knowing your business, listening to customers and having a good bit of luck.
Q. If you weren't doing this job, what would be your other career?
A. If I wasn't a chef I would be doing something creative.
Q. What was your last holiday?
A. I was in London recently with the family, which is always a treat, I still love it and a little bit of me still wishes we had stayed living there. The streets aren't paved with gold but there are endless opportunities.
Q. What are your hobbies/interests?
A. I love art and art galleries, going to new restaurants and old ones. Over the past eight weeks the family and I have taken up cycling and walking.
Q. If you enjoy reading, can you recommend a book?
A. If I told you that the main books I buy are cookbooks would you believe me? Cookery books are a real passion of mine. My wife Joanne has the Audible app downloaded and being on the go it's a great way to read the latest book while driving, cooking etc.
Q. How do you sum up working in the restaurant business?
A. It is like being on the best roller coaster of your life, I love it as it has given me so much in my life. I have met so many good friends through work and restaurants and, like all businesses, it has those dips. We all need to remain positive even though it is tough some days.