Heritage dairy company Riverina Fresh has had to "pivot" operations sharply following the loss of its majority customers overnight.
As cafes around the nation close due to restrictions in the wake of COVID-19, up to 90 per cent of Riverina Fresh's usual business dried up.
"Majority of our supply was going to cafe coffees, and that whole area has taken a big hit," said chief executive Rob Collier.
"We've had to pivot very quickly into retail, so we're working hard to stock supermarkets.
"Half the business has swapped in a matter of just days."
But the demand for products of all kinds in supermarkets has meant that the business has been able to recover most operations quickly.
"We were restocking individual supermarkets twice a day at some times, so we've had to be nimble in order to do that," Mr Collier said.
"Now we're working to consolidate what we have, but we have to take it week-by-week."
Following last week's federal implementation of stricter public measures, Mr Collier said there was a sharp uptick in supermarket sales of the local brand.
Over 48 hours from Friday, demand shelf demand skyrocketed.
"We had to respond quickly and turn around a lot of product," Mr Collier said.
"It surged again on Sunday after the restrictions increased, but now it has settled. It's hard to predict where it will go.
"Will this be the new norm with people working from home, are they wanting more milk for their coffees at home?"
But even as product flies off the shelf, operations inside the factories have had to change significantly over the past three weeks.
"We've put in stringent changes to make sure we'd be prepared for what's coming," Mr Collier said.
"We're keeping staff separate and isolated and that's ramped up as the risk profile has increased."
Deliveries are still being made across NSW and Victoria, but drivers have been advised to have less contact with factory staff while they pick up the product.
"The truck drivers are not getting out because we can't afford to have external contact," Mr Collier said.
"We're making sure there are no shift interactions, that we isolate activities and make sure we keep the likelihood of infection low."
Despite the uncertainty, Mr Collier is confident the regional-based operation will be able to retain its staff of 100 employees and 20 farming families, to continue producing the milk that has been a statewide staple for nearly a century.
"There are a lot of people relying on us to keep going, and we will if people keep supporting local brands," he said.
"We want to make sure we're here for when our out-of-home cafe clients are back running."