K veci s Richardom Dírerom - Budúcnosť gastra na Slovensku

Prices in restaurants are rising, portions are smaller - and lunch for 20 € is no longer a rarity 🍽️. What about the daily menu - it still makes sense if it costs 15 or 17 euros? 🤔

In the discussion we will see whether the visit to restaurants in Slovakia does not become an exclusive matter. Household expenditures are growing 📈, VAT and transactional tax has increased, and at the same time there are increasing people who can barely manage basic accounts - not even lunch in the city. Lunch for 20 €? No more exception. Who can still afford it? 🧾💸

We are heading there that the family will enjoy a restaurant once or twice a year? Why did the prices of food grow so rocket? How much does “eat outdoors” take us from the family budget today? And can we even afford it? 🍝🥲

and we will also discuss the topic - will Slovakia ever have its Michelin? 🇸🇰⭐

Accepted the invitation to the discussion:
- Slovak chef Peter Slačka
- CEO Gastro Operations Richard Kalanin
- Macroenic analyst Matej Horňák

Come to listen to the views to help you create your own view. The entrance is free. Looking forward to seeing you!