Організація ресторанної справи в умовах пандемії

Abstract

Проаналізовано проблеми і завдання, з якими зіштовхнулися ресторанний бізнес та сфера обслуговування на підприємствах громадського харчування в період локдауну, викликаного пандемією COVID-2019. Зазначено, що створена ситуація завдала величезних збитків закладам ресторанного господарства та іншим сферам економіки. Установлено основні проблеми, серед яких – заборона на обслуговування відвідувачів через зали, відсутність сучасних технологій, неможливість виплачувати заробітну плату працівникам. Здійснено аналіз законодавчої бази щодо підтримки підприємницького сектору в умовах пандемії. Розглянуто та проаналізовано низку методичних рекомендацій та санітарних правил для роботи ресторанного бізнесу.

The problems and tasks faced by the restaurant business and the service sector in public catering establishments during the lockdown caused by the covid 2019 situation are analyzed. It was investigated that a ban was imposed on the activities of catering establishments (restaurants, cafes, canteens, cafeterias, bars, snack bars and other catering organizations) that serve through halls for consumers. It was established that at the initial stage of the new coronavirus infection the main problems of restaurants and catering were: ban on serving visitors through the halls, lack of modern technologies capable of organizing delivery of finished products and products to consumers, ability to serve outside the institution, lack of ability to pay wages to workers, the issue of rent was very acute (until the complete cessation of enterprises was introduced). It was allowed to ask the landlord for a rental vacation, discount or deferral of payment. Prohibited: independent entry of visitors to the institution without the accompaniment of a restaurant employee; operation of children's rooms; holding holidays, banquets, master classes, public events with the participation of more than 10 people; cooking in open kitchens; functioning of self-service zones; waiting in line (including in the bathroom) in the restaurant. An analysis of the legal framework to support the business sector for the period of restrictive anti-epidemic measures introduced to prevent the spread of acute respiratory disease COVID-19 caused by coronavirus in Ukraine. Particular attention is paid to the «quarantine» 8,000 received by all entrepreneurs who applied through the «Action» assistance does not need to return the state or pay taxes from it and the entrepreneur cannot dismiss the employee who received assistance. A number of requirements of methodical recommendations and sanitary rules are considered and analyzed, which are about the preservation of pandemic risks and how to work and adapt to new conditions. It is determined that today many enterprises cannot resume work in accordance with the developed instructions, sanitary rules and requirements, as a result of which many restaurants and catering establishments will be closed.