Шляхи підвищення конкурентоспроможності ресторанного бізнесу в умовах пандемії

Abstract

UA: В статті досліджено сучасний стан розвитку та функціонування закладів ресторанного господарства в умовах пандемії COVID-19, що дозволило визначити основні напрямки та перспективи розвитку сфери надання послуг харчування. Встановлено, що одним із основних напрямів стабілізації кризової ситуації пов’язаної з карантинними обмеженнями та адаптації підприємств ресторанного бізнесу до функціонування в нових умовах є організація і розвиток служб доставки напівфабрикатів та готових страв. EN: The global coronavirus pandemic has changed the course of global economic processes. One of the areas which are the most affected by quarantine restrictions and their consequences has been the restaurant industry. Today, they need a thorough study and analysis of the development and implementation of mechanisms for adapting the activities of restaurants to the conditions of the long-term recession. The prospects for the recovery of this industry largely depend on an adequate strategy of the restaurateurs’ behavior and the involvement in this process of leading experts, scientists. The study of the current state of development and functioning of restaurant enterprises in the COVID-19 pandemic allowed determining the main directions and prospects for the development of catering. A significant number of the country's restaurant businesses are small businesses, and due to quarantine restrictions and barriers, a large number of restaurants have been forced to suspend operations, and many of them have not been able to resume operations. Under the influence of anti-epidemic restrictions, the catering industry was faced with the need to radically change the format of activity. The development of ways to solve this problem is more aimed at optimizing the business and maintaining its viability, rather than the development. The ban on local catering services has led to an increase in demand for food delivery services. A limiting factor in the development of such a service is the fact of declining business activity and income levels of citizens. In addition, it should be kept in mind that the food delivery service belongs to the category of permitting services, the cost of which is reduced primarily in crisis conditions.