Uman NUH | today: 04/14/2024
| Author(s) | Благополучна А. Г., , , | ||
|---|---|---|---|
| Category | Economics | ||
| year | 2022 | issue | Issue number 101. Part 2 |
| pages | 38-44 | index UDK | 725.71: 697.94 | DOI | 10.32782/2415-8240-2022-101-2-38-44 (Link) |
| Abstract | The article examines the ways of operation and adaptation of restaurant establishments to the conditions of total electricity saving. Examples of alternative lighting methods are given. Starting from the morning of October 10, russian troops launched a massive missile attack aimed at destroying Ukraine's critical infrastructure. In a few hours of shelling, a number of thermal power plants were disabled. Due to the lack of light, water supply, food and even communication became unavailable, because the base stations of mobile operators are equipped with battery power units that ensure the operation of the equipment for several hours. After recovering from the first weeks of shock, the restaurant business refocused on making simple and most popular food. Such was the pastry, bread and bakery products. In addition, almost all working catering establishments of the capital have been converted into military field kitchens. Restaurants and cafes are prepared for the military, territorial defense, hospitals, social protection organizations, children, people sitting in shelters and those who need it. Ukrainian restaurant establishments are developing strategies for further functioning, so most have changed their menus and serve customers by candlelight. In restaurants, in case of power outages, generators were purchased, food is cooked on fire, coffee is brewed on kerosene, and the menu has been shortened so that the products do not spoil. Those establishments that have barbecues and can cook food on fire continue to work in the usual mode. In the event of a power outage, some establishments offer a special menu - salads, pies, cold meats, accompanied by hot drinks that can be prepared using a thermopot. | ||
| Key words | energy saving, energy efficiency, restaurant establishments | ||