Batumi restaurants were allowed
to resume their work on March 1, but despite this, most facilities have not
Restaurant owners say that reopening
makes no sense under the tight
regulations, curfew and a lack of tourists. The facilities, which despite the
problems, have opened, meet customers with strict norms and hiked prices.
According to Director of the Deliria
restaurant Nino Gabunia, the number of clients has dramatically decreased.
“Due to the lack of tourists,
we mainly focus on local clients. Batumi facilities are active in the summer, during the tourist. The
number of clients makes no more than 30%
of the previous year’s figure. Due to the growth of utility tariffs, we were
forced to increase prices,” she notes.
In Gabunia’s words, the management
cut the staff to keep our facility until better times.
“Our task is to retain staff,
not to go bankrupt, and to keep our restaurant until August when we’ll get on our feet a
little. We have opened but if the attendance is low, we will have to close. Now
we are trying to cut costs, buy a minimum amount of products, ” Nino Gabunia
Maya Ananidze, Director at
Broceuli restaurant, says that despite the visitors are served both in the interior and on the verandas their number hasn’t increased and prices have risen by 30-50%.
“Due to the devaluation of the
national currency, all products have risen in price and we have to increase
prices for dishes. This is a very serious problem amid the lack of foreign
tourists and a decline in the income of the local population,” she notes.
Maya Ananidze adds that the
restaurant's management pins its hopes on the summer season but is aware that
it will not be as successful as before the pandemic.