Lidia T., Author at Prague Morning

Hundreds of restaurants from the Czech Republic have started to offer unsold food in mobile apps, where everyone can order them with a discount. According to the Save Food Organization, about 27,000 tons are thrown away every year, even though it is edible.

“If I want to buy some food, it’s simple. I will click for an offer, such as a Dutch schnitzel with boiled potatoes in butter”, shows the founder of the application Nesnězeno, Jakub Henni, about how to order the remaining food from a restaurant in Prague via mobile phone. “I already have a card, so I just click ‘confirm and pay’, and then I have the food purchased” explains.

You must pick the food directly at the restaurant. Nesnězeno is an app that has been running for less than a year, but more and more businesses are offering unsold food, 255 in total. The first ones were in Brno, and then more restaurants were gradually added in Olomouc, Ostrava, or Prague among others.

For example, Kolkovna Olympia adds offers about twice a week. “We even have a regular customer there. One lady regularly takes two soups and two main meals”, says the manager Zuzana Dostálová.

Restaurants’ interest in not having to throw away excess food also proves that such services are more active on the market. Another app is Jídlov. “One evening, we sat in a cafe with a bakery and wondered if the food was going to be thrown. Our conversation was heard by the owner who told us that she would throw away food worth 1500 crowns”, says founder Matěj Káňa.

Food waste apps are running for a short time. For example, in Prague, so far the demand is lower than in Moravian cities, where services started. Approximately 200 portions are sold daily. Unlike supermarket chains, restaurants do not have to donate the remaining food to food banks.

“In a year, about 1125 tons of food were donated to the food bank. 177 out of 190 stores donate, and by the end of the year it should be all 190” explains Václav Koukolíček about the plans of Tesco.

Last year, more than 300 tons of food ended up at the food banks, claimed Jiří Mareček, from Albert. “Through the engagement of other certified organizations and the food donation system, we believe that we will be able to double our food donations by the end of the year”, he says.

According to the executive director of the Czech federation of food banks, Veronika Láchová, extending the obligation to donate food to banks by restaurants would be difficult. “To be able to redistribute food in a safe form for at least 24 hours is problematic” admits.

As stated by Greenpeace, more than 800,000 tons of food is thrown away every year in the Czech Republic from restaurants, shops and households.

You can find a restaurant mobile app complete guide for 2020 here

“I tell my friends who come here that I integrate differently, with my heart, and I advise them to love and trust people more”.

Famous for its delicious and distinct soups, including other specialities of the Georgian cuisine, this bistro Polévkárna paní Mančo established in 2014 it’s a flourishing family business.

In the kitchen, cheerful and talkative Manana Toidze, known as Mrs. Mančo. Her son Vasko helps her, and her son Nika is responsible for running the restaurant. The interior is decorated with paintings by Mrs. Mančo’s husband.

Although the bistro mainly specializes in soups that are frequently changing, you can also taste khachapuri, a traditional Georgian dish of cheese-filled bread or khinkali, dough pastry stuffed with meat. From the soups, we recommend having kharcho, a goulash with beef or chicken and walnuts, or chicken with tarragon, which is Mrs. Mančo’s culinary invention.

“It was the first soup I made-up. I’ve always cooked it for kids. Here in Georgia, we use a lot of herbs like coriander, dill and mainly tarragon, which has antibacterial and antiviral properties”. Among other dishes already adapted to Czech clients, she includes sandwiches with spinach and eggplant paste.

The whole family comes from Georgia, Tbilisi. Her husband and their children emigrated first, followed by Mrs. Manana. She joined in 2006 the non-profit organization Berkat (now Inbáze), in the Ethnocatering project, where she worked as a chef for five years. From there she went to work in a soup house opened by her Czech friends, and after receiving her permanent residence, she started her own business – Soup Mrs. Mančo (Polévkárna paní Mančo).

In Georgia, Mrs. Manana was a chemical engineer and worked in a laboratory, but as she says, every woman in Georgia can cook because they do it for their family. She feels at home in the Czech Republic and has a lot of Czech friends here. According to Manana, the Czechs are very calm, but it would not hurt them if they were a little livelier.

“They should do more business and be more ambitious. They are scared and say that by the age of forty you are too old to start something. I think they lack calcium and don’t eat much curd or cheese. They need more energy”, said Mrs. Mančo.

“I always say that depending on how you are will be the people around you. I’ve always had good people around me. I tell my friends that I integrate differently, with my heart, and I advise them to love and trust people more”, she added.

Photo © Alžběta Diringerová

Photo © Alžběta Diringerová

Photo © Alžběta Diringerová

Photo © Alžběta Diringerová

After their successful macaroons, the Ollies confectionery has introduced another sweet speciality from France – éclairs. Éclairs are a traditional French dessert distinguished by its specific shape, fluffiness, delicious and delicate filling, but also complicated preparation.

They are made of fried dough with a traditional French crust and a combination of three flavours. In the Czech Republic, nobody has exclusively been specialized in the production of éclairs and the confectionery company expects to sell eight thousand pieces a month with their introduction to the market.

Éclairs are made from fried dough and filled with fine cream and fresh fillings of various tastes, they are also decorated and have a crust of craquelin. It is mixed with butter, sugar and flour. At first sight, Ollies éclairs offer an exceptional combination of all the tastes of this luxurious and complex dessert.

They have launched a mixture of three flavours. Éclairs with hazelnut paste and high-quality chocolate, mascarpone cream and caramelized nuts, with 100% pistachio paste and homemade raspberry puree, or fresh raspberries and Japanese Yuzu lemon puree.

“Éclair means a flash of light, and this is the closest thing to the taste of this dessert because it is something extraordinary and surprising,” explains confectioner and baker Tereza Gondková.

Delicate éclairs are created for immediate experience. “You can have it wrapped in a gift and pleasantly surprise someone. Just as they have been doing in France for centuries”, says Gondková, who, together with her brother Jakub, owns the family business.

After four branches and two production sites in Moravia, siblings opened another one in Prague’s Vinohrady. “After almost two months of reconstruction, we opened the Ollies Confectionery in Balbínova Street. The renovated space is illuminated by the yellow colour that characterizes our premises”, adds her brother Jakub, who takes care of its actual operation in the family business.

Ollies was founded in 1999 by their parents. At that time was a confectionery with one branch and a turnover of three million crowns was taken over by siblings ten years later. Under their leadership over the next ten years, the company achieved a turnover of almost eighty-six million crowns and currently provides work for five and eighty people.

The company purchases the vast majority of raw ingredients in the Czech Republic and imports some raw ingredients such as chocolate from abroad, specifically from Belgium or raspberries from Serbia.

In Ollies, for example, they use ten tons of 58% chocolate, 17 tons of raspberries, three tons of blueberries, six tons of butter and twelve tons of cream a year.

On average, the company with a twenty-year tradition produces four thousand cakes, ten thousand macaroons, a ton of ice cream and eight thousand pieces of pastry. This year they plan to sell their customers eight thousand pieces of French éclairs.

Prague, Berlin Calling! On the 22nd of August Prague will be full of euphoric atmosphere thanks to the true Berlin techno coming from one of the best – German legend Paul Kalkbrenner.

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Names as Oldřich Widman and Martin Stiborek are not the best known among the Czech Republic, even though they are some of the most successful entrepreneurs in the pornographic industry worldwide.

Yet when you say the name of Robert Rosenberg, almost everybody will know who you are talking about. The Czech Republic became a “porno paradise” just shortly after the Velvet Revolution, and this status has lasted for more than a decade.

Despite possessing slightly over 10.5 million inhabitants (about 0.14% of the world population), the Czech Republic is the third nation in the world in the number of porn stars behind only the United States and Russia. In fact, 12.88% of the world total of adult film stars comes from Bohemia and Moravia. According to one estimate, there are 70.7 porn actors and actresses for every million inhabitants.

The centrality of the geographical position helps production companies to find actors and actresses from neighboring states, also taking advantage of the free movement of people and workers within the European Union. Specifically, Prague is the destination of many performers from Hungary, a country that in the 1990s represented the Eldorado of producers of hardcore porn content, but today suffers from structural and technological gaps compared to the Czech Republic.

The European Empire

Oldřich Widman, boss of Dream Entertainment, claims that at the beginning of the millennium hundreds of porn movies were filmed every year, including foreign producers. Prague was a European empire for staff that mainly came from the United States, as the capital offered them cheaper work environments.

Moreover, he says that girls from all over the Czech Republic and neighboring countries, mainly from Slovakia and Hungary, were brought here, and in addition to its own production he also imported and dubbed foreign pornography. However, with the arrival of the Internet and cheap content most traditional players have ended up and only the largest have survived.

The Internet has changed the world and with porn, there was no exception. With its arrival, new businessmen’s like Martin Stiborek appeared, owner of Netlook, a company that runs the famous Freefoto and Freevideo servers and one of the most important in our country.

The Czech Republic and Prague, in particular, are registered on the imaginary porno map of the world thanks to the fact that the apparently inconspicuous company WGCZ is located here, actual owner of Xvideos.com.

This is the second online platform of pornographic content in the world, the 46th most visited website and provider capable, on a monthly basis, of reaching an average audience of 350 million users (well over the total population of the USA, to make a comparison). Only a year ago, then, the company acquired control of the famous erotic magazine Penthouse, for a sum of 11.2 million dollars. Behind the discretion of this company based near Wenceslas Square, therefore, lies the indiscreet business by definition: pornography.

The WGCZ is co-owned by the French twins Stephane Michael Pacaud and Malorie Deborah Pacaud, and another important person in this structure is the Prague-born, Robert William Seifert. Together they own the globally successful production company DDF Network, shooting with some of the biggest stars in the pornographic industry nowadays.

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