ROLE AND FEATURES OF RESTAURANT BUSINESS DEVELOPMENT IN CRISIS CONDITIONS

Abstract

The article discusses the features of the restaurant business and defines its role during crises. The restaurant business in the conditions of post-industrial development is intensively developing, new services and technologies in the service appear, and the globalization of the service sector raises the question of the competitiveness of Ukrainian services. As a branch of the economy, restaurant service should increasingly focus on the needs and interests of consumers of the domestic economy and society to increase its global competitiveness and ensure the geopolitical interests of the state. It is substantiated that catering is a branch of the social sphere, the quality of functioning of which largely determines not only the level of satisfied demand of the total consumer but also the nature of solving many social problems within the social policy framework of the state. Currently, the majority of enterprises in the restaurant business should be attributed to multidisciplinary enterprises since they satisfy not only the basic, physiological needs of visitors but also communication needs, needs for carrying out certain forms of leisure and obtaining certain cultural benefits. Also, thanks to the restaurant business, global social problems are solved at all levels of economic management: mega, macro, meso, and micro. The restaurant business is a social institution that solves critical social problems of society and the individual. So naturally, it is justified that the crisis is dangerous to losing business. But during the crisis, new opportunities open up for any head of the enterprise because you can do something you didn't even think about before. It is proved that for the development of the restaurant business of the region in a crisis, the adaptability factor is of great importance. The concept of "adaptive organization" means the ability of a restaurant to quickly and effectively respond to changes in external conditions, overcome competition, and find and occupy a niche in the regional market. Furthermore, the growth of supply and demand in the regional market of restaurant services and the emergence and development of new restaurant concepts and service forms dictate the need for a flexible change in the restaurant's structure, improving the principles of staff work.