How to stop the second wave of the pandemic in Polish restaurants? How to help restaurants stay profitable, with restrictions sometimes difficult to implement? How to mobilize guests to support the catering industry and be frequent and responsible visitors of their favorite places?

FOR Solutions, together with the MojStolik.pl platform, has prepared a number of suggestions and activities in response to the above questions, so that the restaurants are 100 percent prepared to work in the new conditions. In Poland, it is time to modernize the restaurant-guest relationship. The campaign's ambassadors will include Polish renowned restaurateurs, among others, Artur Jarczyński  – the owner of  DER ELEFANT and U Szwejka.

The coronavirus that turned our world upside down earlier this year is unfortunately not letting go. It is highly probable that in the fall we will have to deal with the second wave of the epidemic and the introduced restrictions will be maintained for a longer period, and maybe extended.

“The situation that took place in March, when the whole country practically stopped, will probably not happen, but we want to prevent the extension of restrictions and a spiral of fear. Restaurants learn to live in new conditions, and we want to help. By educating, translating, modernizing business processes and making guests aware of who should also fight for this industry. The world without restaurants and meetings at the table would be terrible,” Agnieszka Małkiewicz, the initiator of the campaign, said.

MojStolik.pl and FOR Solutions want to help restaurateurs prepare their business for the next wave of the epidemic. To this end, an information campaign is launched RESPONSIBLE RESTAURANT - RESPONSIBLE GUESTS, under which restaurateurs will be offered communication and technological solutions in response to potential legal, economic and organizational restrictions. The campaign is also targeted at restaurant guests and makes them aware of the importance of observing safety rules in restaurants and bars. It also draws attention to good practices aimed at supporting restaurateurs and their business.

(WBJ)