Podrobný výpis o publikaci

Gastronomic facilities in the Czech Republic have been in a difficult situation during the recent years. They are constantly faced with new bureaucratic demands. It became compulsory to monitor food allergens and provide information about them to clients, smoking in gastronomic properties started to be prohibited by the law, obligation to submit the electronic records of sales was implemented, and problematic also became the lack of skilled labour. Even though it seemed like it couldn't get worse, the final blow came in the form of the worldwide Covid-19 pandemic. The worst situation is in Prague, especially in the Prague 1 district, which is completely dependent on incoming tourism. The goal was to map the actual situation in the field of gastronomy in Prague 1 connected to the pandemic and based on the results propose number of options to eliminate losses and related restrictive measures to a minimum through the government support programs, energy savings, reduced wage spending, reduced operations or temporary downtime.