{"id":1444,"date":"2020-04-08T12:53:18","date_gmt":"2020-04-08T10:53:18","guid":{"rendered":"https:\/\/www.damejidlo.cz\/c\/blog\/?p=1444"},"modified":"2023-02-17T10:28:41","modified_gmt":"2023-02-17T09:28:41","slug":"10tipunarozvoz","status":"publish","type":"post","link":"https:\/\/www.foodora.cz\/c\/blog\/10tipunarozvoz\/","title":{"rendered":"10 tip\u016f pro restaurace, jak dlouhodob\u011b usp\u011bt\u00a0v rozvozu!"},"content":{"rendered":"

V\u011bt\u0161ina restaurac\u00ed v \u010cesku v t\u011bchto dnech \u010del\u00ed probl\u00e9m\u016fm, o kter\u00fdch je\u0161t\u011b p\u0159ed m\u011bs\u00edcem nem\u011bly ani tu\u0161en\u00ed. Uzav\u0159en\u00ed provozoven vynucen\u00e9 pandemi\u00ed koronaviru se okam\u017eit\u011b projevilo prudk\u00fdm propadem tr\u017eeb v cel\u00e9m pohostinstv\u00ed. N\u011bkter\u00e9 z restaurac\u00ed se sice sna\u017e\u00ed udr\u017eet v chodu alespo\u0148 kuchy\u0148 a z\u00e1kazn\u00edk\u016fm j\u00eddlo p\u0159ed\u00e1vaj\u00ed skrze v\u00fddejn\u00ed ok\u00e9nka, i tak ale v pr\u016fm\u011bru dosahuj\u00ed jen p\u011btinov\u00e9ho obratu v porovn\u00e1n\u00ed s b\u011b\u017en\u00fdm provozem. Mnoho majitel\u016f se proto nov\u011b za\u010dalo zaj\u00edmat i o mo\u017enost rozvozu j\u00eddel a\u017e k z\u00e1kazn\u00edk\u016fm. Usp\u011bt v t\u00e9to oblasti ov\u0161em nen\u00ed tak jednoduch\u00e9, jak se na prvn\u00ed pohled m\u016f\u017ee zd\u00e1t. Nejv\u011bt\u0161\u00ed \u010desk\u00e1 slu\u017eba rozvozu j\u00eddla D\u00e1me j\u00eddlo proto na z\u00e1klad\u011b sv\u00fdch zku\u0161enost\u00ed dala dohromady 10 tip\u016f pro \u00fasp\u011b\u0161n\u00fd rozvoz – obsahuj\u00ed nap\u0159\u00edklad informace o tom, jak p\u0159i doru\u010dov\u00e1n\u00ed j\u00eddel a\u017e dom\u016f spr\u00e1vn\u011b nastavit cenu, \u010di jak velk\u00e1 by m\u011bla b\u00fdt ide\u00e1ln\u00ed rozvozov\u00e1 z\u00f3na ka\u017ed\u00e9 restaurace.<\/b><\/p>\n

Jedn\u00edm z odv\u011btv\u00ed, kter\u00e1 opat\u0159en\u00ed proti \u0161\u00ed\u0159en\u00ed koronaviru zas\u00e1hla nejv\u00edce, je pohostinstv\u00ed. V\u00edce ne\u017e t\u0159i \u010dtvrtiny restaurac\u00ed v \u010cesku zav\u0159ely \u00fapln\u011b a i ty, kter\u00e9 z\u016fstaly alespo\u0148 \u010d\u00e1ste\u010dn\u011b v provozu, se pot\u00fdkaj\u00ed s prudk\u00fdm propadem popt\u00e1vky. Jen za prvn\u00ed t\u00fdden od vyhl\u00e1\u0161en\u00ed omezen\u00ed klesly jejich tr\u017eby o 81 %, jak vyplynulo z\u00a0pr\u016fzkumu spole\u010dnosti Edenred CZ. Podniky se \u010d\u00e1ste\u010dn\u011b sna\u017e\u00ed udr\u017eet sv\u016fj provoz skrze v\u00fddejov\u00e1 ok\u00e9nka nebo pomoc\u00ed rozvozu.<\/p>\n

Spole\u010dnost D\u00e1me j\u00eddlo, nejv\u011bt\u0161\u00ed \u010desk\u00e1 slu\u017eba rozvozu j\u00eddla, v\u00a0t\u00e9to situaci zaznamen\u00e1v\u00e1 zv\u00fd\u0161en\u00fd z\u00e1jem restaurac\u00ed o vstup na jej\u00ed platformu. \u201eNov\u00ed z\u00e1jemci se hl\u00e1s\u00ed ka\u017ed\u00fd den. V\u011bt\u0161ina z nich dosud rozvoz ne\u0159e\u0161ila, proto jim zpo\u010d\u00e1tku pom\u00e1h\u00e1me s jeho spr\u00e1vn\u00fdm nastaven\u00edm tak, aby byl co nejefektivn\u011bj\u0161\u00ed jak pro restaurace, tak pro jejich z\u00e1kazn\u00edky. V podstat\u011b ze dne na den jsme nav\u00edc zrychlili procesy spojen\u00e9 se za\u0159azen\u00edm restaurac\u00ed na platformu D\u00e1me j\u00eddlo a urychlili jsme i v\u00fdplatu pen\u011bz restaurac\u00edm. Aktu\u00e1ln\u011b vypl\u00e1c\u00edme na t\u00fddenn\u00ed b\u00e1zi nam\u00edsto p\u016fvodn\u00ed m\u011bs\u00ed\u010dn\u00ed frekvence,\u201c \u0159\u00edk\u00e1 obchodn\u00ed \u0159editel D\u00e1me j\u00eddlo Petr Indra<\/b>. D\u00e1me j\u00eddlo podle n\u011bj m\u016f\u017ee restaurac\u00edm pomoci i s p\u0159il\u00e1k\u00e1n\u00edm zcela nov\u00fdch z\u00e1kazn\u00edk\u016f. Dlouhodob\u011b toti\u017e investuje do marketingu des\u00edtky milion\u016f korun m\u011bs\u00ed\u010dn\u011b a ani nyn\u00ed tyto investice<\/a> nesn\u00ed\u017eilo. Nav\u00edc d\u00e1l pokra\u010duje v roz\u0161i\u0159ov\u00e1n\u00ed rozvozu j\u00eddla i do oblast\u00ed, kde tato slu\u017eba dosud nebyla dostupn\u00e1. V sou\u010dasnosti p\u016fsob\u00ed ve 170 m\u011bstech po cel\u00e9 \u010cesk\u00e9 republice a obsluhuje 60 % populace.<\/p>\n

Jak na \u00fasp\u011b\u0161n\u00fd rozvoz?\u00a0<\/b><\/p>\n

Zapojen\u00ed nov\u00fdch restaurac\u00ed na platformu D\u00e1me j\u00eddlo je velmi jednoduch\u00e9. Ze strany podniku je v\u0161ak t\u0159eba v\u017edy pamatovat na n\u011bkolik z\u00e1kladn\u00edch krok\u016f, kter\u00e9 jsou p\u0159edpokladem pro \u00fasp\u011b\u0161n\u00fd rozvoz. A\u0165 u\u017e se restaurace rozhodne tuto slu\u017ebu nab\u00eddnout sv\u00fdm z\u00e1kazn\u00edk\u016fm sama, nebo prost\u0159ednictv\u00edm partnera, m\u011bla by si podle Indry dob\u0159e pohl\u00eddat deset n\u00e1sleduj\u00edc\u00edch oblast\u00ed:<\/p>\n\n

1. Vhodn\u00e1 nab\u00eddka<\/b><\/p>\n

Rozvozov\u00e9 menu by m\u011blo b\u00fdt jednoduch\u00e9 a nep\u0159\u00edli\u0161 rozs\u00e1hl\u00e9, aby restaurace zvl\u00e1dala hladkou p\u0159\u00edpravu v\u0161ech j\u00eddel. Mus\u00ed v\u0161ak z\u016fstat pestr\u00e9 co do pou\u017eit\u00fdch surovin, bezmas\u00fdch variant \u010di v\u00fdb\u011bru p\u0159\u00edloh. Vzhledem k tomu, \u017ee pokrm je doru\u010dov\u00e1n a\u017e k z\u00e1kazn\u00edkovi dom\u016f a str\u00e1v\u00ed tud\u00ed\u017e n\u011bjak\u00fd \u010das na cest\u011b, nem\u011bl by podl\u00e9hat rychl\u00e9 zk\u00e1ze. Nap\u0159\u00edklad r\u016fzn\u00e9 vy\u0161lehan\u00e9 p\u011bny nebo mo\u0159sk\u00e9 plody nejsou pro rozvoz vhodn\u00e9.<\/p>\n\n

2. Kvalita j\u00eddla<\/b><\/p>\n

Pokrmy v\u00a0rozvozov\u00e9m menu by nem\u011bly b\u00fdt \u010dasov\u011b n\u00e1ro\u010dn\u00e9 na p\u0159\u00edpravu, aby mohly b\u00fdt co nejd\u0159\u00edve p\u0159ed\u00e1ny kur\u00fdrovi a doru\u010deny z\u00e1kazn\u00edk\u016fm. Z\u00e1rove\u0148 je ale t\u0159eba db\u00e1t na to, aby rychlost\u00ed p\u0159\u00edpravy neutrp\u011bla kvalita j\u00eddla. I v\u00a0krabi\u010dce by pak j\u00eddlo m\u011blo vypadat stejn\u011b dob\u0159e jako na tal\u00ed\u0159i.<\/p>\n\n

3. Cena j\u00eddla<\/b><\/p>\n

Cena pokrm\u016f v\u00a0rozvozov\u00e9m menu by se nem\u011bla li\u0161it od ceny stejn\u00fdch j\u00eddel v\u00a0restauraci. \u201ePokud chce m\u00edt restaurace jistotu, \u017ee se j\u00ed doru\u010den\u00ed objedn\u00e1vky z\u00e1kazn\u00edkovi a\u017e dom\u016f v\u017edy vyplat\u00ed, m\u016f\u017ee rozvoz zpoplatnit a k tomu nav\u00edc nastavit i minim\u00e1ln\u00ed cenu objedn\u00e1vky. Ob\u011b polo\u017eky v\u0161ak mus\u00ed b\u00fdt v p\u0159im\u011b\u0159en\u00e9 v\u00fd\u0161i, aby neodradily v\u011bt\u0161inu z\u00e1kazn\u00edk\u016f. Tak\u00e9 je nutn\u00e9 zv\u00e1\u017eit, zda na minim\u00e1ln\u00ed cenu objedn\u00e1vky maj\u00ed mo\u017enost dos\u00e1hnout i z\u00e1kazn\u00edci z\u00a0\u0159ad singles. Pokud by tomu tak nebylo, m\u016f\u017ee restaurace o tyto klienty p\u0159ij\u00edt,\u201c vysv\u011btluje Indra.\u00a0<\/p>\n\n

4. Cena za rozvoz<\/b><\/p>\n

Cena za rozvoz je jedn\u00edm z\u00a0mo\u017en\u00fdch zp\u016fsob\u016f, jak pokr\u00fdt n\u00e1klady na doru\u010den\u00ed objedn\u00e1vky z\u00e1kazn\u00edkovi. Nem\u011bla by ov\u0161em b\u00fdt p\u0159emr\u0161t\u011bn\u00e1. Ze statistik spole\u010dnosti D\u00e1me j\u00eddlo vypl\u00fdv\u00e1, \u017ee pokud je cena za samotn\u00e9 doru\u010den\u00ed vy\u0161\u0161\u00ed ne\u017e 40 korun, z\u00e1jem z\u00e1kazn\u00edk\u016f o objedn\u00e1vku v\u00fdrazn\u011b kles\u00e1. \u201eHranice 40 korun se ukazuje jako v\u00fdrazn\u00e1 psychologick\u00e1 bari\u00e9ra. Pokud je cena za rozvoz vy\u0161\u0161\u00ed, z\u00e1kazn\u00edk \u010dasto objedn\u00e1vku z dan\u00e9 restaurace neuskute\u010dn\u00ed,\u201c popisuje Indra.<\/p>\n\n

5. Obalov\u00e9 materi\u00e1ly<\/b><\/p>\n

Volba spr\u00e1vn\u00fdch obalov\u00fdch materi\u00e1l\u016f je p\u0159i rozvozu velmi d\u016fle\u017eit\u00e1. Z\u00e1sadn\u00ed je p\u0159edev\u0161\u00edm praktick\u00e1 str\u00e1nka v\u011bci. Obal nesm\u00ed prosakovat, samovoln\u011b se otv\u00edrat nebo dovolit po\u0161kozen\u00ed j\u00eddla. Obal by v\u0161ak z\u00e1rove\u0148 nem\u011bl naru\u0161it estetick\u00fd dojem z cel\u00e9ho j\u00eddla a nem\u011bl by b\u00fdt p\u0159\u00edli\u0161 drah\u00fd, aby nenav\u00fd\u0161il cenu objedn\u00e1vky o des\u00edtky procent. \u201eObaly jsou jednou z\u00a0v\u011bc\u00ed, se kter\u00fdmi na\u0161im partner\u016fm pom\u00e1h\u00e1me. D\u00edky tomu, \u017ee obaly odeb\u00edr\u00e1me ve velk\u00e9m mno\u017estv\u00ed, dok\u00e1\u017eeme s jejich v\u00fdrobci vyjednat lep\u0161\u00ed ceny ne\u017e jednotliv\u00e9 restaurace,\u201c vysv\u011btluje Indra.<\/p>\n\n

6. Rychlost doru\u010den\u00ed<\/b><\/p>\n

Rychlost doru\u010den\u00ed objedn\u00e1vky b\u00fdv\u00e1 mnohdy rozhoduj\u00edc\u00edm faktorem. Lid\u00e9 si toti\u017e v\u011bt\u0161inou neobjedn\u00e1vaj\u00ed j\u00eddlo s p\u0159edstihem, ale a\u017e kdy\u017e dostanou hlad. Krom\u011b trp\u011blivosti z\u00e1kazn\u00edka jsou ve h\u0159e i dal\u0161\u00ed aspekty. \u201eZ na\u0161\u00ed praxe v\u00edme, \u017ee optim\u00e1ln\u00ed z\u00f3na rozvozu je do t\u0159\u00ed kilometr\u016f od restaurace, kdy j\u00eddlo str\u00e1v\u00ed na cest\u011b maxim\u00e1ln\u011b 10-15 minut. Pokud mus\u00ed kur\u00fdr vyrazit do vzd\u00e1len\u011bj\u0161\u00ed lokace, hroz\u00ed, \u017ee se to nep\u0159\u00edzniv\u011b podep\u00ed\u0161e na teplot\u011b a kvalit\u011b j\u00eddla. U restaurac\u00ed, je\u017e rozv\u00e1\u017eej\u00ed samy, nav\u00edc m\u016f\u017ee doj\u00edt ke zbrzd\u011bn\u00ed doru\u010dov\u00e1n\u00ed dal\u0161\u00edch objedn\u00e1vek,\u201c \u0159\u00edk\u00e1 Indra.<\/p>\n\n

7. Logistika<\/b><\/p>\n

Rozvoz vy\u017eaduje pe\u010dliv\u00e9 pl\u00e1nov\u00e1n\u00ed, aby kur\u00fd\u0159i nejezdili zbyte\u010dn\u00e9 kilometry nav\u00edc. To co se zd\u00e1 na prvn\u00ed pohled jako jednoduch\u00e1 matematika, je ve skute\u010dnosti velmi sofistikovan\u00fdm procesem. V\u011bt\u0161in\u011b restaurac\u00ed se proto vyplat\u00ed\u00a0 spolupr\u00e1ce s\u00a0rozvozov\u00fdmi spole\u010dnostmi, kter\u00e9 maj\u00ed zpravidla lep\u0161\u00ed technologick\u00e9 z\u00e1zem\u00ed a bohat\u00e9 zku\u0161enosti.\u00a0Nap\u0159\u00edklad D\u00e1me j\u00eddlo rozveze ve \u0161pi\u010dce ka\u017ed\u00fd den okolo 6 tis\u00edc pokrm\u016f za hodinu p\u0159i pr\u016fm\u011brn\u00e9m doru\u010dovac\u00edm \u010dasu pod 30 minut. Za\u010d\u00edt p\u0159em\u00fd\u0161let o vlastn\u00edch kur\u00fdrech d\u00e1v\u00e1 podle Indry smysl a\u017e ve chv\u00edli, kdy restaurace pravideln\u011b vy\u0159izuje v\u00edce ne\u017e 1000 objedn\u00e1vek na rozvoz m\u011bs\u00ed\u010dn\u011b.<\/p>\n\n\n

8. Zvy\u0161ov\u00e1n\u00ed pov\u011bdom\u00ed<\/b><\/p>\n

Ned\u00edlnou sou\u010d\u00e1st\u00ed \u00fasp\u011bchu je reklama. Pouh\u00e1 schopnost a ochota rozv\u00e1\u017eet j\u00eddlo toti\u017e k \u00fasp\u011bchu nesta\u010d\u00ed. \u201eNa\u0161im partnersk\u00fdm restaurac\u00edm pom\u00e1h\u00e1me, aby se o nich z\u00e1kazn\u00edci dozv\u011bd\u011bli. Na na\u0161em webu nov\u00e9 podniky umis\u0165ujeme na v\u00fdhodn\u011bj\u0161\u00ed pozice a tak\u00e9 je promujeme skrze sponzorovan\u00e9 p\u0159\u00edsp\u011bvky na soci\u00e1ln\u00edch s\u00edt\u00edch. Restaurace d\u00e1le podporujeme pomoc\u00ed pravideln\u00fdch promoakc\u00ed pro z\u00e1kazn\u00edky. Nap\u0159\u00edklad nyn\u00ed jsme nav\u00fd\u0161ili odm\u011bny v na\u0161\u00ed bonusov\u00e9 h\u0159e doprov\u00e1zej\u00edc\u00ed ka\u017edou objedn\u00e1vku. Jen za b\u0159ezen jsme tak z\u00e1kazn\u00edk\u016fm v kreditech poskytli 4 miliony korun, kter\u00e9 mohou obratem utratit ve sv\u00fdch obl\u00edben\u00fdch restaurac\u00edch. V t\u011bchto investic\u00edch pl\u00e1nujeme pokra\u010dovat i v n\u00e1sleduj\u00edc\u00edch m\u011bs\u00edc\u00edch tak, aby se z\u00e1kazn\u00edci k restaurac\u00edm \u010dast\u011bji vraceli,\u201c popisuje Petr Indra.\u00a0<\/p>\n\n

9. Informace o objedn\u00e1vce<\/b><\/p>\n

\u010c\u00edm podrobn\u011bj\u0161\u00ed informace o objedn\u00e1vce z\u00e1kazn\u00edk dostane, t\u00edm l\u00e9pe. Informovanost toti\u017e zvy\u0161uje z\u00e1kazn\u00edkovu trp\u011blivost a p\u0159isp\u00edv\u00e1 k jeho spokojenosti. Dokonce i hladov\u00fd \u010dlov\u011bk je pak tolerantn\u011bj\u0161\u00ed k\u00a0p\u0159\u00edpadn\u00e9mu zpo\u017ed\u011bn\u00ed objedn\u00e1vky. Ide\u00e1ln\u00ed je proto informovat z\u00e1kazn\u00edka pr\u016fb\u011b\u017en\u011b o cel\u00e9m pr\u016fb\u011bhu objedn\u00e1vky, nap\u0159\u00edklad i za pomoci sd\u00edlen\u00ed polohy kur\u00fdra na map\u011b.\u00a0<\/p>\n\n\n

10. Budov\u00e1n\u00ed vztahu<\/b><\/p>\n

A\u010dkoli v p\u0159\u00edpad\u011b rozvozu chyb\u00ed p\u0159\u00edm\u00fd osobn\u00ed kontakt zam\u011bstnanc\u016f restaurace se z\u00e1kazn\u00edky, neznamen\u00e1 to, \u017ee by restaurace m\u011bly rezignovat na budov\u00e1n\u00ed vztahu s nimi. Podobn\u011b jako v b\u011b\u017en\u00e9m provozu je t\u0159eba reagovat na p\u0159ipom\u00ednky z\u00e1kazn\u00edk\u016f \u010di zp\u011btnou vazbu a vych\u00e1zet jim co mo\u017en\u00e1 nejv\u00edce vst\u0159\u00edc. Jedin\u011b tak se budou r\u00e1di vracet. Velmi dob\u0159e funguje tak\u00e9 p\u0159id\u00e1n\u00ed osobn\u00edho vzkazu k objedn\u00e1vce. Obzvl\u00e1\u0161\u0165 v dne\u0161n\u00ed dob\u011b, kdy lidem chyb\u00ed p\u0159\u00edm\u00fd kontakt s okol\u00edm, m\u016f\u017ee m\u00edt drobnost v podob\u011b ru\u010dn\u011b psan\u00e9ho p\u0159\u00e1n\u00ed dobr\u00e9 chuti a p\u011bkn\u00e9ho dne vliv na dal\u0161\u00ed vztah z\u00e1kazn\u00edka k restauraci.<\/p>\n\n

Pokud se restaurace bude v\u00fd\u0161e uveden\u00fdmi tipy \u0159\u00eddit, sice st\u00e1le je\u0161t\u011b nem\u00e1 zcela vyhr\u00e1no – o jej\u00edm \u00fasp\u011bchu nakonec v\u017edy rozhodnou z\u00e1kazn\u00edci – v\u00fdrazn\u011b v\u0161ak zv\u00fd\u0161\u00ed pravd\u011bpodobnost, \u017ee se j\u00ed na poli rozvozu j\u00eddla bude da\u0159it. N\u011bkter\u00e1 z doporu\u010den\u00ed pro \u00fasp\u011b\u0161n\u00fd rozvoz se daj\u00ed zav\u00e9st snadno a rychle, jin\u00e1, zejm\u00e9na ta technologick\u00e1 a logistick\u00e1, vy\u017eaduj\u00ed v\u00edce \u010dasu, zku\u0161enost\u00ed i pen\u011bz. \u0158ad\u011b restaurac\u00ed se proto vyplat\u00ed pr\u00e1v\u011b spolupr\u00e1ce s rozvozov\u00fdmi spole\u010dnostmi. Na D\u00e1me j\u00eddlo je nyn\u00ed registrov\u00e1no p\u0159es 3 000 restaurac\u00ed a t\u00e9m\u011b\u0159 t\u0159i \u010dtvrtiny z nich jsou aktivn\u00ed i nyn\u00ed a va\u0159\u00ed alespo\u0148 pro rozvoz. \u201eZapojit se je jednoduch\u00e9. Nem\u00e1me \u017e\u00e1dn\u00fd poplatek za registraci restaurace a spolupracovat s n\u00e1mi mohou i podniky, kter\u00e9 disponuj\u00ed vlastn\u00edmi rozvozov\u00fdmi kapacitami. D\u00edky za\u0159azen\u00ed na platformu D\u00e1me j\u00eddlo budou l\u00e9pe vid\u011bt a z\u00edskaj\u00ed \u0159adu nov\u00fdch z\u00e1kazn\u00edk\u016f. \u201d uzav\u00edr\u00e1 Indra.<\/p>\n\n\n","protected":false},"excerpt":{"rendered":"

V\u011bt\u0161ina restaurac\u00ed v \u010cesku v t\u011bchto dnech \u010del\u00ed probl\u00e9m\u016fm, o kter\u00fdch je\u0161t\u011b p\u0159ed m\u011bs\u00edcem nem\u011bly ani tu\u0161en\u00ed. Uzav\u0159en\u00ed provozoven vynucen\u00e9 pandemi\u00ed koronaviru se okam\u017eit\u011b projevilo prudk\u00fdm propadem tr\u017eeb v cel\u00e9m pohostinstv\u00ed. N\u011bkter\u00e9 z restaurac\u00ed se\u2026<\/p>\n","protected":false},"author":11,"featured_media":1446,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false},"categories":[1],"tags":[],"acf":[],"yoast_head":"10 tip\u016f pro restaurace, jak dlouhodob\u011b usp\u011bt\u00a0v rozvozu! – foodora.cz<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.foodora.cz\/c\/blog\/10tipunarozvoz\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"10 tip\u016f pro restaurace, jak dlouhodob\u011b usp\u011bt\u00a0v rozvozu! – foodora.cz\" \/>\n<meta property=\"og:description\" content=\"V\u011bt\u0161ina restaurac\u00ed v \u010cesku v t\u011bchto dnech \u010del\u00ed probl\u00e9m\u016fm, o kter\u00fdch je\u0161t\u011b p\u0159ed m\u011bs\u00edcem nem\u011bly ani tu\u0161en\u00ed. 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