{"id":3239,"date":"2021-03-01T10:46:45","date_gmt":"2021-03-01T10:46:45","guid":{"rendered":"https:\/\/www.educamadrid.net\/wp\/?p=3239"},"modified":"2021-03-01T10:46:45","modified_gmt":"2021-03-01T10:46:45","slug":"85-000-restaurants-han-tancat-a-lestat-espanyol-com-els-recuperem-de-la-ruina","status":"publish","type":"post","link":"https:\/\/xantalllavina.com\/?p=3239","title":{"rendered":"85.000 restaurants han tancat a l&#8217;estat espanyol. Com els recuperem de la ru\u00efna?"},"content":{"rendered":"<p>En aquest cinqu\u00e8 cap\u00edtol del debat \u00abRevoluci\u00f3 oberta\u00bb posem el focus en la situaci\u00f3 de la restauraci\u00f3 i els sectors econ\u00f2mics que en depenen. A l&#8217;estat espanyol, uns 85.000 bars i restaurants han tancat. Un descens de la facturaci\u00f3 de m\u00e9s de 70.000 milions d&#8217;euros. M\u00e9s de 350.000 treballadors en ERTO i m\u00e9s de 300.000 que han perdut la feina definitivament. \u00c9s cert que poden tancar m\u00e9s de la meitat dels establiments? \u00c9s possible reinventar-se? El debat compta amb la participaci\u00f3 dels cuiners Nandu Jubany, Andoni Luis Aduriz i Ada Parellada, la sommelier Meritxell Falgueras, la directora de transformaci\u00f3 digital de l&#8217;empresa Damm, Laura Gil, i el director del Gremi de Restauradors de Barcelona, Roger Pallarols.<\/p>\n<p>&nbsp;<\/p>\n<a href=\"https:\/\/www.youtube.com\/watch?v=UHadtWOF5vA&amp;feature=youtu.be\" target=\"_blank\"  class=\"qbutton \" style=\"\">Veure el programa<\/a>\n","protected":false},"excerpt":{"rendered":"<p>En aquest cinqu\u00e8 cap\u00edtol del debat \u00abRevoluci\u00f3 oberta\u00bb posem el focus en la situaci\u00f3 de la restauraci\u00f3 i els sectors econ\u00f2mics que en depenen. A l&#8217;estat espanyol, uns 85.000 bars i restaurants han tancat. Un descens de la facturaci\u00f3 de m\u00e9s de 70.000 milions d&#8217;euros&#8230;.<\/p>\n","protected":false},"author":1,"featured_media":3237,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[56,42],"tags":[],"class_list":["post-3239","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-oberta","category-revolucio"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/xantalllavina.com\/index.php?rest_route=\/wp\/v2\/posts\/3239","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/xantalllavina.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/xantalllavina.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/xantalllavina.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/xantalllavina.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3239"}],"version-history":[{"count":1,"href":"https:\/\/xantalllavina.com\/index.php?rest_route=\/wp\/v2\/posts\/3239\/revisions"}],"predecessor-version":[{"id":3240,"href":"https:\/\/xantalllavina.com\/index.php?rest_route=\/wp\/v2\/posts\/3239\/revisions\/3240"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/xantalllavina.com\/index.php?rest_route=\/wp\/v2\/media\/3237"}],"wp:attachment":[{"href":"https:\/\/xantalllavina.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3239"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/xantalllavina.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3239"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/xantalllavina.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}