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Sunday, November 24, 2024

In “Studio Biznes” about Polish gastronomy. From horror receipts to Michelin stars

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Piotr Kuczyński will sum up the most important events in the economy

At the beginning of the week, new data on inflation in Poland appeared. The National Bank of Poland announced on Tuesdaythat core inflation in Poland amounted to 3.6 percent in June. This is the lowest in almost three years. In turn, CPI inflation in Poland in June was finally 2.6 percent year-on-year, according to Monday's Central Statistical Office data. Brussels also approved this week changes in the National Reconstruction PlanThis includes subsidies for the purchase of electric vehicles, which will replace tax from combustion cars, as well as additional money for insulation of multi-family buildings, subsidies for hospitals and aid for farmers. Soon Poland will send to Brussels more applications for money withdrawals. These are just a few events in the Polish economy recently. In Wednesday's “Studio Biznes” Xelion analyst Piotr Kuczyński will sum up the most important ones.

The program will also include material from the publisher Moto.pl.

Polish gastronomy. From horror receipts to Michelin stars

In Wednesday's “Studio Biznes” Sławomir Grzyb, secretary general of the Polish Chamber of Gastronomy, and restaurateur Renata Kamienik will talk about, among other things, the state of our gastronomy compared to other European countries. Recently, a foreign journalist was delighted with the changes in Polish restaurants over the last 20 years. He wrote that we have made a huge leap in this field. How does it look from the perspective of industry professionals?

Each years There are reports of horror receipts from the Polish seaside circulating online, so we will ask our guests if it is really that expensive. What about tipping? And is there a chance that we will one day eat out as often as the Spanish, French or Italians, or maybe we won't be able to afford it? These are just some of the topics. Our guests will also try to answer questionwhat awaits us in the gastronomy industry in the coming years.



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