Restaurants have a low volume of table bookings for New Year’s Eve. Izvestia was told about this in the Ginza Project (restaurants Uilliams, Butler, Buono), Tigrus Group (Osteria Mario, Shvili, Zest, Bar BQ) and other companies. Many guests are canceling reservations, and some have not yet been confirmed. Due to the coronavirus pandemic, customers are trying to avoid visiting crowded places, restaurateurs say. Most of the establishments have already abandoned the festive night program and plan to work on December 31 until 18-19 hours. According to VTsIOM, most Russians will celebrate the New Year at home.
“In establishments open for booking on December 31, the request for places in restaurants is small, while some of the guests doubt the advisability of visiting a restaurant and cancels the reservation. Customers say they are afraid of large crowds, ”said Henrik Winter.
Ginza Project restaurants (restaurants Uilliams, Butler, Buono and others) already have reservations for New Year’s corporate parties, but many customers are still afraid to confirm them, because they are afraid of introducing new restrictions on the eve of the holidays, said the managing partner and CEO of the holding Maxim Polzikov.
According to a study by VTsIOM, 78% of Russians will celebrate the New Year at home. 8% of respondents plan to celebrate on a visit. 5% of respondents are in the mood to celebrate in a restaurant, club or disco. 1% chose the option of resting at a dacha or in a boarding house outside the city.
Earlier, the head of Rospotrebnadzor, Anna Popova, advised Russians to spend the New Year’s holidays at home, including without going abroad. She announced this on November 30 at a meeting of the Presidium of the Coordination Council under the government to combat COVID-19.
Read more in the exclusive material from Izvestia:
“In the spirit of the house: Russians refuse to celebrate the New Year in restaurants”
Source: IZ
Jane Stock is a technology author, who has written for 24 Hours World. She writes about the latest in technology news and trends, and is always on the lookout for new and innovative ways to improve his audience’s experience.
