23.04.2021

75 kilometres in 6 days and an experience literally "for life" or how I became a waitress

Like everything in my life that was worthwhile, it started out completely innocently. Zuzka Semanova (director of Hotel Lomnica) and I talked about the lack of staff in the catering business. Our conversation was about how difficult it is to convince new people that working in the hotel industry is really beautiful and that there are employers who really do guarantee their employees a stable working environment and, most importantly, an official and full salary. Full Article

Gastro has shot himself in the foot. Who will put him on them again?

Gastronomy has found itself in a situation where it must fiercely confront its own self-reflection. It has been helped by a long period of enforced decline, which has cut restaurants off not only from sales but also from staff. Establishments are facing a fundamental question that may be existential for them. How next? Full Article