Restaurant Prague: The first day of relaxation there was a good atmosphere
From Thursday, the staff of gastronomic establishments and other services do not have to check at the entrance whether people have proof of completed vaccination or covid-19 in the last six months. The measure was in force from 22 November last year, before that, customers who had also tested negative for coronavirus could also stand in the restaurants from 1 November.
Luboš Kastner, co-owner of the Hospodska group, which includes the Červený Jelen restaurant in Prague, told ČTK today that the restaurant had a relaxed atmosphere at lunchtime. “More people have come emotionally, but I don’t have specific numbers yet,” said Kastner. He added that nice weather and higher temperatures could also play a role, as people go to gastronomic establishments more often. Reservations are also gradually increasing.
Kastner does not expect a sharp increase in traffic, but according to him it is clear that the initial wave of interest will subside. However, a more permanent recovery could occur during March. According to him, the restorers will now remain cautious, will not hire additional staff or significantly increase the volume of meals.
It was full on Thursday morning, according to a ČTK reporter at Marthy’s Kitchen in Vinohrady, and the people and staff were in a good mood. But this place is popular, even before the release they had a high number of visitors.
Panorama Hotel Prague expects higher attendance at its restaurants at its restaurants, especially at lunches previously attended by people working in the area, said Ivan Dvořák, CEO of the hotel.
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People cancel reservations
“The current situation in gastronomy is quite confusing,” However, Jana Kohoutová, a spokeswoman for SaltPay, which creates the Storyous restaurant system, pointed out. People quarantine or not feeling well, cancels reservations more often than before, they go to lunch irregularly for work from home. Many restaurants also lack customers from abroad. Moreover, according to Kohoutová, the disintegration occurred at a time when most young people are holding a so-called dry February, when they do not drink alcohol for a month and therefore do not visit pubs.
“The fact that it has relaxed does not mean that the pub’s problems will disappear. For them, January and February generally mean the weakest month of the year. Always. Food, energy and other supply services are becoming more expensive. In addition, restaurateurs are facing staff shortages, “she added.
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