Russian wine bars and restaurants have already been closed for more than two consecutive weeks, giving sommeliers and the whole HoReCa segment a deadly punch in the stomach: a collapsing Ruble coinciding with the coronavirus outbreak, sending restaurants to their knees.
The absence of any government support measures for SMEs is making it hard to survive for many of the currently suspended venues. Most businesses were told to go on paid vacation, meaning that they have to bear the burden of full wages during this period. As a reaction, the majority of professionals in the HoReCa sector have been laid off until May-June, at best.
What should sommeliers do in this situation? Is it possible to minimise the losses? Here are the views of six Russian somms on their plans of survival.
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