IMPACT OF THE COVID-19 PANDEMIC ON THE HOTEL AND RESTAURANT INDUSTRY OF UKRAINE
Abstract
The article examines the main problems and changes in the development of enterprises of the hotel and restaurant industry during the 2020-2021 coronavirus pandemic. The restaurant business has been most negatively affected by the pandemic and continues to be in conditions of uncertainty and total dependence on external environmental conditions. The introduction of quarantine restrictions led to the transition of the market to more technological and automated forms of work to replace traditional ones. The current situation encourages the restaurant business to reorient itself to a different business format adapted to existing conditions, while focusing not only on the needs of the client, current trends in the field of hospitality, but also taking into account all the threats and risks that are rapidly changing due to the pandemic. The article examines the experience of Ukrainian restaurant establishments during the initial period of quarantine restrictions, suggests the main directions of reorganization of business processes in restaurant business establishments in the conditions of the pandemic. The indicators of the development of the restaurant and hotel industry of Ukraine in recent years were analyzed, as well as the impact of quarantine restrictions due to the COVID-19 pandemic on the quantitative indicators of the development of the service market. The current situation in the service market forces restaurant enterprises to develop new mechanisms for the preservation and development of their business, adaptation to new conditions of the external environment. Actual problems regarding the application of modern trends in the development of the hotel industry have been analyzed. On the basis of the analysis, the peculiarities and well-founded prospects for the development of enterprises in the hotel and restaurant industry were determined. The following results were obtained during the study: the main trends in the development of the restaurant industry in Ukraine and the impact of the COVID-19 pandemic on their formation were identified. The expediency of changing the format of restaurant establishments after quarantine restrictions and the use of innovations in cooking, design, and service is substantiated.
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