Kam\u0113r gada s\u0101kum\u0101 \u0161\u0137ita, ka ugunsgr\u0113ks viesn\u012bc\u0101s, restor\u0101nos un kafejn\u012bc\u0101s iest\u0101jies izn\u012bkums un t\u0101 \u0113na s\u0101k gulties uz p\u0101rtikas r\u016bpniec\u012bbu, kop\u0161 pavasara otr\u0101s puses HoReCa sektor\u0101 p\u0101rdo\u0161anas apjomi s\u0101ku\u0161i strauji augt, liecina N\u00f5o Lihat\u00f6\u00f6stus O\u00dc.<\/p>\n\n
\u201eHoReCa sektors p\u0113d\u0113j\u0101 pusgada laik\u0101 darbojies savdab\u012bg\u0101 re\u017e\u012bm\u0101. Gadu mij\u0101 viss bija sl\u0113gts, tad neliels laika spr\u012bdis va\u013c\u0101, bet no marta atkal piln\u012bb\u0101 ciet. Lai gan liel\u0101kie zaud\u0113t\u0101ji bija pa\u0161i restor\u0101ni un kafejn\u012bcas, tas rad\u012bja domino efektu, kas sk\u0101ra ar\u012b citas ar HoReCa sektoru saist\u012btas jomas, tostarp ga\u013cas ra\u017eot\u0101jus, kuri zaud\u0113ja b\u016btisku segmentu,\u201d st\u0101sta Simmo Kruust\u00fcks, N\u00f5o Lihat\u00f6\u00f6stus padomes priek\u0161s\u0113d\u0113t\u0101js.<\/p>\n\n
N\u00f5o Lihat\u00f6\u00f6stus dati liecina, ka \u0161\u012b gada janv\u0101r\u012b-febru\u0101r\u012b HoReCa p\u0101rdo\u0161anas apjomi kritu\u0161ies par 25-35%, sal\u012bdzinot ar gadu iepriek\u0161. Pirms covid pand\u0113mijas 20% N\u00f5o produkcijas tika p\u0101rdoti HoReCa sektoram, bet \u0161\u012b gada s\u0101kum\u0101 tas bija samazin\u0101jies l\u012bdz 10%. \u201eZaud\u0113jumus nedaudz pal\u012bdz\u0113ja kompens\u0113t p\u0101rdo\u0161anas apjoma pieaugums mazumtirdzniec\u012bb\u0101, ta\u010du taj\u0101 pa\u0161\u0101 laik\u0101 cilv\u0113ki k\u013cuva piesardz\u012bg\u0101ki un veikalu plauktos mekl\u0113ja l\u0113t\u0101kus, \u0101rzem\u0113s ra\u017eotus ga\u013cas produktus,\u201c atz\u012bst Kruust\u00fck.<\/p>\n\n
Pirmie cer\u012bbu stari par sit\u0101cijas uzlabo\u0161anos s\u0101ka par\u0101d\u012bties apr\u012bl\u012b un maij\u0101, kad viesn\u012bcas un restor\u0101ni gatavoj\u0101s atkal atv\u0113rt durvis vispirms uz teras\u0113m, p\u0113c tam iek\u0161telp\u0101s. \u201eM\u016bsu dati liecina, ka HoReCa p\u0101rdo\u0161anas apjomi apr\u012bl\u012b palielin\u0101j\u0101s pat par 50% un maij\u0101 par vair\u0101k k\u0101 30% sal\u012bdzin\u0101jum\u0101 ar 2020. gadu. taj\u0101 pa\u0161\u0101 laika period\u0101. Uzskat\u0101m, ka t\u0101da pati tendence turpin\u0101sies ar\u012b j\u016bnij\u0101,\u201d atz\u012bm\u0113ja uz\u0146\u0113muma padomes priek\u0161s\u0113d\u0113t\u0101js.<\/p>\n\n
Kruust\u00fck turpina, ka, ja gada pirmaj\u0101 ceturksn\u012b restor\u0101ni un kafejn\u012bcas bija noraiz\u0113ju\u0161ies, un n\u0101kotne \u0161\u0137ita neskaidra, \u0161obr\u012bd l\u012bdz\u0101s augo\u0161ajiem p\u0101rdo\u0161anas r\u0101d\u012bt\u0101jiem attieksm\u0113 v\u0113rojama optimistiska noska\u0146a. \u201eViegli nav nevienam, jo \u200b\u200bpa \u0161o laiku uz\u0146\u0113mumu bud\u017eetos radies liels robs. Tom\u0113r tie, kas izdz\u012bvoja, tagad turpina ar jaunu jaudu. \u0112dienkartes nav samazin\u0101tas, un izejvielas tiek pas\u016bt\u012btas t\u0101d\u0101 pa\u0161\u0101 apjom\u0101. \u0160obr\u012bd izskat\u0101s, ka HoReCa sektoram str\u0101dajam no m\u0113ne\u0161a uz m\u0113nesi, \u0161aj\u0101 laik\u0101 cen\u0161amies pa\u0146emt, cik vien iesp\u0113jams, \u201c vi\u0146\u0161 papildina.<\/p>\n\n
N\u00f5o Lihat\u00f6\u00f6stus cer, ka vasar\u0101 tiks savakcin\u0113ts kritiskais cilv\u0113ku skaits, kas \u013caus ruden\u012b turpin\u0101t ierasto dz\u012bvi un neizrais\u012bs jaunu lokdaunu. \u201eIr kaut k\u0101da robe\u017ea, ko var iztur\u0113t. Neesmu p\u0101rliecin\u0101ts, ka atsevi\u0161\u0137i uz\u0146\u0113mumi sp\u0113s iztur\u0113t v\u0113l vienu lokdaunu,\u201c atz\u012bm\u0113 Kruust\u00fck. \u201ePasliktinoties saslim\u0161anas r\u0101d\u012bt\u0101jiem, m\u016bsu uz\u0146\u0113mumam ir iesp\u0113ja \u012bstenot strauju restrukturiz\u0101ciju, tostarp vesel\u012bbas testu veik\u0161anu darbiniekiem, da\u017e\u0101du noda\u013cu darba reorganiz\u0101ciju un iesp\u0113ju robe\u017e\u0101s p\u0101riet uz darbu no m\u0101j\u0101m.\u201c<\/p>\n\n
O\u00dc N\u00f5o Lihat\u00f6\u00f6stus p\u0101rdo\u0161anas apjoms \u0161\u0101 gada pirmajos \u010detros m\u0113ne\u0161os pieauga par 5%, apr\u012bl\u012b – par 15%, sal\u012bdzinot ar iepriek\u0161\u0113jo gadu. P\u0101rdo\u0161anas apjomu pieaugumu veicina augo\u0161ais iek\u0161zemes ga\u013cas pat\u0113ri\u0146\u0161 un ga\u013cas produktu eksporta pieaugums. Lab\u0101kos rezult\u0101tus no \u0101rvalstu tirgiem uzr\u0101da Latvija un Lietuva, kur p\u0113d\u0113jos gados N\u00f5o ir b\u016btiski papla\u0161in\u0101jis savu produktu kl\u0101stu un palielin\u0101jis z\u012bmola atpaz\u012bstam\u012bbu.<\/p>\n","protected":false},"excerpt":{"rendered":"
Kam\u0113r gada s\u0101kum\u0101 \u0161\u0137ita, ka ugunsgr\u0113ks viesn\u012bc\u0101s, restor\u0101nos un kafejn\u012bc\u0101s iest\u0101jies izn\u012bkums un t\u0101 \u0113na s\u0101k gulties uz p\u0101rtikas r\u016bpniec\u012bbu, kop\u0161 pavasara otr\u0101s puses HoReCa sektor\u0101 p\u0101rdo\u0161anas apjomi s\u0101ku\u0161i strauji augt, liecina N\u00f5o Lihat\u00f6\u00f6stus O\u00dc. \u201eHoReCa sektors p\u0113d\u0113j\u0101 pusgada laik\u0101 darbojies savdab\u012bg\u0101 re\u017e\u012bm\u0101. Gadu mij\u0101 viss bija sl\u0113gts, tad neliels laika spr\u012bdis va\u013c\u0101, bet no […]<\/p>\n","protected":false},"author":1,"featured_media":25098,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[114],"tags":[],"class_list":["post-26601","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zinas"],"acf":[],"_links":{"self":[{"href":"https:\/\/noo.ee\/lv\/wp-json\/wp\/v2\/posts\/26601","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/noo.ee\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/noo.ee\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/noo.ee\/lv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/noo.ee\/lv\/wp-json\/wp\/v2\/comments?post=26601"}],"version-history":[{"count":0,"href":"https:\/\/noo.ee\/lv\/wp-json\/wp\/v2\/posts\/26601\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/noo.ee\/lv\/wp-json\/wp\/v2\/media\/25098"}],"wp:attachment":[{"href":"https:\/\/noo.ee\/lv\/wp-json\/wp\/v2\/media?parent=26601"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/noo.ee\/lv\/wp-json\/wp\/v2\/categories?post=26601"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/noo.ee\/lv\/wp-json\/wp\/v2\/tags?post=26601"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}