yemelyanova, deputy minister of antimonopoly regulation and trade, viktor korolev, deputy chairman of the board of belkuopsoyuz, evgenyiliev, chairman of the supervisory board of the association restaurateurs of belarus, denis svetov, chef, president of the hotel. dear guests, good evening, good evening, glad to see you in the studio of the economic environment, today we are discussing public catering, tell me, how often do you visit canteens, cafes, restaurants? weekdays, during working hours, it is clear that we all end up in some public catering facilities, if this is a manufacturing enterprise, then everyone goes to the canteen of the manufacturing enterprise, yes, universities, students go to their with a civil servant civil servant. less often at home than in a restaurant, but nevertheless, that is, work obliges, denis aleksandrovich, well, as a chef, you probably don’t leave the restaurant, well, it turns out more often than anyone else, except for work, but you work there, you don’t use services, work takes up a lot of time and inside going to restaurants and some cafes, well , that’s hard, besides, i’ve been