While pubs around Prague are vying to attract visitors with a trendy, clean environment, good food and wide assortment of drinks, a pub in Prague’s Jižní Město – a huge communist housing estate made of pre-fabricated panel buildings – has put its money on nostalgia and is making a profit from the fact that it is a throwback to the communist era.
A new method using so-called QR codes is being adopted by some Czech restaurants, with cash increasingly regarded as a slow and outdated payment method. Especially popular in parts of Asia, QR enables guests to scan a code on the table, then order and pay for their food via smartphone. However, some QR experts say the future of restaurant service actually lies in other payment methods.
Two Prague restaurants have reason to celebrate, having retained their Michelin one-star status in the 2018 Main Cities of Europe Michelin Guide. La Degustation Boheme Bourgeoise in Prague’s Old Town can boast holding its one-star-status for over a decade, while Field, one of the world’s least expensive Michelin-starred restaurants, has maintained it for three years in a row.
Things have improved dramatically in the past 30 years as far as service in restaurants goes, but you still come across irritable waiters, with long faces who make a good job of ignoring guests for as long as possible. According to a recent survey by the STEM/MARK agency two out of three Czechs say waiters must earn their tip, but only one in five people leave the customary ten percent of the bill. So are waiters rude and unwilling because Czechs are skimpy or are Czechs skimpy because waiters don’t give proper service?
Czech veterinary inspectors have traced all of the deliveries of Polish
beef which were part of a shipment infected with the Salmonella virus, a
spokesman for the Veterinary Authority reported.
Overall the suspect shipment amounted to 700 kg of beef, delivered to stores, restaurants, school canteens and hospitals. According to inspectors 110 kg of the meat has already been consumed.
The Czech Republic has introduced strict controls on all beef imports from Poland. Although Poland protested against the move, the European Commission said on Friday it was up to the Czech authorities to take reasonable measures aimed at protecting consumers.
When 23-year-old Jan Vlachynský and his friend decided to open a bar in their local town they hedged their bets on originality and customer service. Seven years later it seems their project paid off bigtime. He now co-owns five bars across Brno whose distinct character has not only made them popular among locals, but has been covered by prestigious outlets such as the New York Times and The Guardian. I popped down to the Moravian capital to ask him about the secret behind his success.