Author’s project “Kommersant Ukrainian”
What this project is about and why:
The full-scale war has dramatically affected the geography of catering establishments. But in this uncertain time, the restaurant business is developing and creating both interesting concepts, charity projects and setting new trends in entrepreneurship.
Food is one of the most recognisable national markers, so the topic of the country’s gastronomic culture is extremely important in times of war.
How did the physical destruction of establishments, the fall in the purchasing power of Ukrainians, the rise in production costs, and the exodus of workers abroad affect the restaurant business in Ukraine?
How do Ukrainian restaurateurs manage not only not to close their establishments, but also to open newones outside Ukraine? What rules help them to overcome the challenges of the war and build working business concepts? About this talked to the heroes of the project.
Restaurateurs who told about their unique experience:
Elena Borisova – CEO and managing partner of GastroFamily, PhD in economics, 22 years in the restaurant business;
Evgeny Klopotenko – chef, restaurateur, social activist;
Maxim Khramov – restaurateur, co-founder of Oyster & Bograch restaurant, managing partner of Pastateca restaurants, author of opening more than 70 food establishments;
The author’s project “War & Food: challenges and solutions for the restaurant business” envisages two stages of implementation:
Stage І :
- Frank interviews about the restaurant business in war conditions
Stage II: offline meeting with the heroes of the project
- MasterMind in Kiev with the participation of all the heroes of the project, where representatives of small and medium-sized businesses will be able to personally communicate with the best practices of the restaurant business in Ukraine
Announcement and terms of participation in MasterMind – later. We are already preparing all the details.
To be informed and not to miss the most interesting restaurant event of spring – follow live the author’s project “War&Food: challenges and solutions for the restaurant business”
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