Anton Panasenko, Twins Group, Moscow
I can’t imagine what sommeliers can do during self-isolation. In this situation it’s best to do things you didn’t have enough time for while working — self-development, books, boosting a foreign language. Of all the alternatives I only see one: working in a delivery service.
I don’t sell wine to private clients, and this activity is not entirely legal, I deal with wine consulting and slowly doing other things: reading, learning French. I’m working on my new project (a guide to wine venues), but who knows if anyone needs it in six months. I hope for the best, but I perfectly understand that when everything re-opens, it will be a completely different market.
Indeed, most establishments have a “safety net” of no more than a month, at best! All these deferrals of payments on taxes and on rent (if any) won’t help much. Salary loans, even interest-free, will still need to be paid back, and this is a huge negative cash flow, which is not affordable for the vast majority of non-chain venues. Many food products stored in restaurants will go bad. In fact, no one knows when the restaurants will . The wine, of course, doesn’t spoil and it does not deteriorate if stored properly, but wine cabinets still burn electricity, contributing to the demise of a closed down restaurant.
The competition in the market will be much higher than it was in recent years – it’s essential to use this self-isolation regime in order to become a better specialist. This will help a lot when it’s all over.
