let's talk about this with the head of the federation of restaurateurs and ateliers of russia, igor bukharov. igor, how does the restaurant business feel in today’s environment, well, in comparison with the pre-pandemic period, pre-sanction? if we look before the pandemic, yes, then for now we are picking up the pace in order to achieve the results that we had, but this is all in terms of euros, in terms of the products that we purchased, because it is very difficult to count, so yes, there after all inflation is working, prices have increased, if we just talk in absolute rubles there, then in principle we have already achieved those results there, of course, there we understand that we are moving forward, but let’s put it this way, the purchasing power of the population is not growing yet, so the government is trying to support this by any means, but for now... 80 they used to talk about such trends in kitchen trends, so to speak, there is french cuisine, and then there is japanese cuisine, molecular cuisine was popular, and what now, what is trending now , that's russian cuisine became a t

let's talk about this with the head of the federation of restaurateurs and ateliers of russia igor bukharov very difficult to calculate, but inflation still works there, prices have increased, if we speak simply in absolute rubles, then in principle we are already there. we achieved those results, of course, there we understand that we are moving forward, but let’s put it this way, purchasing power.

this opinion was expressed by the head of the federation of restaurateurs and ateliers of russia, igorh my colleague kirill poznyakov. there is great potential for growth in the popularization of local products of national gastronomic traditions. so far, the catering industry has only been able to return. central russia, southern, there, black sea kitchen, the caucasus, for example, we were in murmansk, the arctic, we asked, guys , why don’t you make straganina, well, it’s like it’s not necessary, i say, but you make karpacchie, but you don’t have straganina, but it turns out there, these are the kinds of things , well, people think, they start to move, for example, now there, there stroganina is very popular in kaleningrad, for example, among restaurateurs there they serve everything directly, local products, domestic, domestic. still, it’s not insanely expensive, it’s not something purchased somewhere in italy everything should be cheaper and tastier there, but something doesn’t work, if we talk about products in general, today we fully provide for ourselves, but for a restaurant we

roskachestvo today announced that, together with the federation of restaurateurs and ateliers, it isfor this dish of arab cuisine, which can now be answered. salad from fresh vegetables and herbs, but different temperatures and high humidity contribute growth, quote: microbiological contamination, bon appetit! the new standard, according to roskachestvo, will establish uniform requirements for shawarma along the entire chain of its production, however, the chairman of the union of consumers of russia, pyotr shelich, tells the izvestia newspaper that it is of course possible to spell out all the requirements for the technological processes for making shawarma in one document, but it doesn’t make much sense . , the guest is voluntary . the european union has imposed sanctions against the company transcontainer, which is the largest container transportation operator in russia. railway. power. the eu explains this by the fact that the transcontainer provides its services in the allabuga special economic zone, and that, as the eu states, cooperates with the iranian ministry of defense. in