My Supper Hero has faced several challenges since its launch. Describe these challenges and assess how the experiences of its owners have enabled them to address them your own kitchen'

  

The veteran restaurateur Jamie Barber has watched his industry be hammered by lockdowns and, since being allowed to reopen, has struggled with a staffing crisis. "Lockdown shook people's working habits up quite dramatically", he says. "There were a lot of people that went back to their native countries and decided to resettle there. And then there are a lot of people that have retrained and gone on to other jobs. There are chefs and waiting staff who feel that working restaurant hours, Monday to Saturday, [includingl very late nights is not for them any more." Barber has been in the restaurant business since 1999, when he founded Hush Mayfair with the late Sir Roger Moore, the actor, and his son Geoffrey. He now also owns Hach Burgers, which has eight outlets, and Cabanas, a chain of five Brazilian barbecue restaurants. The latter, launched in 2011, had grown to 11 sites, but in 2018 began to retrench as underperforming sites were closed. Cabanas entered administration in 2019 and Barber acquired the five remaining London restaurants. Undeterred by this setback nor the pandemic, Barber launched a food delivery business, My Supper Hero, late last year with his friend and co-founder, Myleene Klass, who is best known as a musician and television personality. "I've been in the restaurant industry and surrounded by chefs for 20 years and lockdown was a bit of a shocker for us because suddenly we didn't have access to the kind of food that we have been used to eating," Barber, 51, says. "I do most of the cooking in the family and I was cooking every day and the only alternatives at that point were Deliveroo and other [takeaway] delivery businesses, which are a nice naughty treat every so often, but not something you want to have on a regular basis. And we tried some of the recipe boxes, but we found them very basic and very time consuming. You still have raw [ingredients] and there is a lot of work in putting those together. I thought there must be a way to eat really brilliantly at home in a very short amount of time without being a slave to the kitchen." The concept for My Supper Hero is that the restaurant-quality meals are all pre-prepared by a team of five in-house chefs and then dispatched to homes, where they have to be reheated and served up. When Barber spoke about the idea with Klass she could immediately see the appeal. "I've got a blended family of seven and it can feel quite overwhelming on a Friday when I've got to cook for seven people. That's a lot for me when I've run out of ideas," she