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Artykuły w czasopismach na temat „Restaurant services market”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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1

Soroka, Larysa, and Iryna Ivanenko. "MONITORING OF THE LOCAL MARKET OF RESTAURANT SERVICES." 61, no. 61 (August 26, 2021): 15–25. http://dx.doi.org/10.26565/2524-2547-2021-61-02.

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The article examines the state and prospects of the local market of restaurant services by conducting a sociological online survey. The restaurant market of the city of Izmail, Odessa region is chosen as object of research. The marketing research of a condition of the market of the offer is carried out, perspective niches for development of restaurant business are defined. Analysis of trends in the market of restaurant services for 2017-2020. showed that the market is in its infancy, as evidenced by the calculations of the availability of seats in the public network of restaurants in Izmail: a

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2

Glushchenko, V., I. Glushchenko, S. Katz, K. Olshevskaya, A. Pryazhnikova, and E. Stashkova. "Development of restaurant serviceology based on the methodology of general theory of service." Bulletin of Science and Practice 4, no. 4 (2018): 353–71. https://doi.org/10.5281/zenodo.1218443.

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The positions of restaurant service (service in restaurant business — restaurantology) are formed as a scientific basis for designing a business and assessing the quality of services in restaurant business, developing the service sector in restaurant business, exploring and forming theoretical bases for the development of economy and management in the restaurant business in the globalization of the market for such a kind of services, development of service and information technologies and communications, the functional–decompositional representation of restaurants (complexes of res

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Yerdavletova, Farida, and Temirkhan Mukhambetov. "Restaurant Market in Kazakhstan: A Portrait in Comparison with the US Market." Business: Theory and Practice 15, no. (3) (2014): 269–78. https://doi.org/10.3846/btp.2014.27.

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Market for restaurant services is one of the leading providers in terms of employment, scope of provided services and impact on the quality of life. At the same time, it remains as one of the closed and unexplored markets in terms of analysis of its problems and emerging trends. The aim of this article is a comprehensive analysis of industries in Kazakhstan by comparing it to the US market of restaurant industry. Furthermore, to improve management efficiency in restaurants, a research was conducted on behavioral differences of customers and level of management in restaurant industry, giving fe

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Svitlana, MELNYCHENKO, TKACHUK Tetiana, and SHRAM Bohdan. "POST-PANDEMIC ADAPTATION OF LUXURY RESTAURANTS." Herald of Kyiv National University of Trade and Economics 139, no. 5 (2021): 86–99. http://dx.doi.org/10.31617/visnik.knute.2021(139)06.

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Background. The biggest losses during the global COVID-19 pandemic were in the restaurant business, in particular in the premium segment, which is the flagship of global market trends. New challenges of the external environment force enterprises to find innovative adaptation mechanisms for further development and competition in the market. The aim of the studyis to analyze, determine and predict the adaptability of the current state of the world market of restaurant services, in particular – luxury segment, in a viral pandemic. Materials and methods.The methodological basis of the research was

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Chen, Huiyu, and Huihui Wang. "Management of Dual-Channel Pricing Strategies for Restaurants Introducing Food Delivery Services." E3S Web of Conferences 565 (2024): 02007. http://dx.doi.org/10.1051/e3sconf/202456502007.

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In recent years, with the rapid development of mobile internet and the widespread application of online payment technologies, an increasing number of brick-and-mortar restaurants are willing to join food delivery platforms to provide consumers with new purchasing channels. However, for these restaurants, offering food delivery services represents both opportunities and challenges. On the one hand, introducing food delivery services can expand the market coverage of restaurants, providing consumers with more purchasing channels. However, due to the limited capacity of restaurant kitchens, an in

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6

Shkvyria, N. "Marketing research of consumer behavior of restaurant services." Galic'kij ekonomičnij visnik 74, no. 1 (2022): 171–76. http://dx.doi.org/10.33108/galicianvisnyk_tntu2022.01.171.

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The article presents the results of a marketing study of consumer preferences in the restaurant market. The level of satisfaction of visitors to the restaurant business with the range of dishes, their taste, restaurant interior, musical accompaniment, serving, level of hygiene was assessed. A level of loyalty has been assigned to the most recent enterprises in the restaurant business, and the frequency of these changes. The rating of sources of information when choosing a restaurant business has been established, so when choosing a restaurant, consumers rely mainly on the feedback and recommen

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Shkvyria, N. "Marketing research of consumer behavior of restaurant services." Galic'kij ekonomičnij visnik 74, no. 1 (2022): 171–76. http://dx.doi.org/10.33108/galicianvisnyk_tntu2022.01.171.

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The article presents the results of a marketing study of consumer preferences in the restaurant market. The level of satisfaction of visitors to the restaurant business with the range of dishes, their taste, restaurant interior, musical accompaniment, serving, level of hygiene was assessed. A level of loyalty has been assigned to the most recent enterprises in the restaurant business, and the frequency of these changes. The rating of sources of information when choosing a restaurant business has been established, so when choosing a restaurant, consumers rely mainly on the feedback and recommen

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8

Nykyforov, R. P. "MARKETING RESEARCH OF THE PECULIARITIES OF CONSUMERS' BEHAVIOUR IN THE MARKET OF RESTAURANT SERVICES." Visnyk of Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky, no. 2 (73) 2020 (2020): 24–33. http://dx.doi.org/10.33274/2079-4819-2020-73-2-24-33.

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Objective. The objective of the article is to carry out the marketing research of the peculiarities of consumers' behaviour in the market of restaurant services. Methods. The research is based on the dialectical method of scientific knowledge, methods of scientific abstraction, analysis and synthesis (while studying the reasons for Ukrainian consumer preferences for traditional home food; while summarizing the peculiarities of the Ukrainian and U. S.restaurant business functioning); systematic generalization (while substantiating the Ukrainian and global restaurant industry development trend

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9

Romaniv, Oksana, Halyna Tarasiuk, and Illya Korniychuk. "CONSUMER BEHAVIOR IN THE MARKET OF RESTAURANT SERVICES OF ZHYTOMYR." GEOGRAPHY AND TOURISM, no. 45 (2018): 100–111. http://dx.doi.org/10.17721/2308-135x.2019.45.100-111.

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The purpose of this research is to establish the principles of consumer behavior in the market of restaurant services of Zhytomyr and to segment the market of consumers of restaurant business services of the city on a number of criteria to provide producers with reliable information about the structure of demand, tastes and desires of consumers. Such information should be the basis for creating a restaurant product that will maximally meet the requirements of the market. The research methodology includes marketing research methods. These methods were applied by conducting an online survey of p

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10

Timokhovich, A. N. "Features of the restaurant market and consumer behavior in the Moscow restaurant business segment: study results." Vestnik Universiteta, no. 8 (October 8, 2024): 87–94. http://dx.doi.org/10.26425/1816-4277-2024-8-87-94.

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The article presents a comprehensive study results aimed at identifying peculiarities of the restaurant market and consumer behavior in the Moscow restaurant business segment. Within the framework of the research three stages have been realized. At the first stage the Moscow restaurant market macroenvironment has been analyzed to identify external factors of influence on modern restaurant business. The external factors of positive and negative impact on the restaurant industry development have been structured and described. At the second stage to identify the main trends of the Moscow restaura

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Юдіна, О. І., Н. О. Небаба, О. В. Сабіров, Є. Л. Сайгак, and К. О. Алтунін. "ANALYSIS OF COMPETITIVENESS OF ENTERPRISES IN THE RESTAURANT SERVICES MARKET." Systems and Technologies 68, no. 2 (2024): 168–75. https://doi.org/10.32782/2521-6643-2024-2-68.20.

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The article conducts a comparative analysis and evaluation of the market positions of restaurant enterprises to identify key areas for their development and ways to increase their competitiveness in the food service market. The main goal of this article is to analyze the competitiveness and assess the development potential of restaurant enterprises in the Dnipropetrovsk region, justifying ways to improve their market positions. The study analyzes the current restaurant services market and identifies key development directions, including the growth of demand for healthy food, technological prog

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12

Lee, Choongsoo. "Analysis of Usage Factors of Restaurant Customers in Traditional Markets." Research in World Economy 11, no. 2 (2020): 36. http://dx.doi.org/10.5430/rwe.v11n2p36.

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Background/Objectives: The traditional market, which was at the center of the domestic distribution industry, is undermined by the trend of large size, specialization, and service. Successful cases are often seen through the coexistence of traditional markets and dining services. In the traditional market, eating out is the main product, and the customer's preference is very high.Methods/Statistical analysis: The purpose of this study is to summarize the usage factors that are important to customers of traditional market restaurants, and to analyze the priorities of the usage factors through t

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13

Stehnei, Marianna, Orshoia Nod, Sandor Berghauer, and Nadiya Kampov. "Transformation of hotel and restaurant services in the context of digitalization." Ukrainian Journal of Applied Economics and Technology 2024, no. 3 (2024): 26–29. http://dx.doi.org/10.36887/2415-8453-2024-3-4.

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The article is dedicated to exploring the unique aspects and primary trends in the digital transformation of hotel and restaurant services. It has been demonstrated that the increasing competition, the drive for operational efficiency, and the enhancement of customer service quality are key drivers for the adoption of digital technologies in the hotel and restaurant industry. Understanding and meeting evolving consumer expectations, such as the preference for online ordering, swift transaction processing, and personalized service, is also crucial in this digital shift. It has been established

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14

Lyashkov, A. V., and A. Yu Anisimov. "Modern Trends in Digitalization of the Restaurant Business." Proceedings of the Southwest State University. Series: Economics. Sociology. Management 14, no. 1 (2024): 105–17. http://dx.doi.org/10.21869/2223-1552-2024-14-1-105-117.

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The relevance of studying the issues of digitalization of the restaurant business is due to the need to search for strategic directions and key factors in the digital transformation of restaurant services, assessing modern consumer demands and global market development trends.The purpose of the work is to study the main trends in the digitalization of restaurant business organizations.The objectives of the study are to analyze promising areas of digitalization of the restaurant business, assess the market for online food delivery, self-service points and the use of digital technologies.Methodo

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15

Yemchuk, Tetiana. "The competitiveness of restaurant business establishments in Chernivtsi." Scientific Herald of Chernivtsi University. Geography, no. 808 (December 13, 2019): 134–43. https://doi.org/10.31861/geo.2019.808.134-143.

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According to definition given at the European Forum for Quality Management, competitiveness of a company represents its real and potential opportunities in its present conditions to develop, produce and realize goods that appear to be more attractive than the competitor’s if their price and non-price merits are taken into account. Specific nature of competition in restaurant business is connected with functions characteristic for industrial enterprises when the latter manufacture, realize and organize the consumption of their products. Combination of functions of production and non-production

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Kyrnis, Nataliia. "Features of Image Formation of Restaurants on Special Orders (Catering)." Restaurant and hotel consulting. Innovations 6, no. 1 (2023): 37–47. http://dx.doi.org/10.31866/2616-7468.6.1.2023.278470.

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Topicality. In conditions of growing competition in the restaurant business market, the formation of a positive enterprise image is an important task. Due to this, restaurants on special orders (catering) will be able to successfully compete in the market and attract new customers. The aim of the article. The aim of the study is to develop a structural and logical scheme for the formation of the image of restaurants on special orders (catering) within the boundaries of service customers. Research methods: abstract-logical, generalization. Results. The article proved the importance of creating

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Kyrnis, Nataliia. "Features of Image Formation of Restaurants on Special Orders (Catering)." Restaurant and Hotel Consulting. Innovations 6, no. 1 (2023): 37–47. https://doi.org/10.31866/2616-7468.6.1.2023.278470.

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Topicality<em>. </em>In conditions of growing competition in the restaurant business market, the formation of a positive enterprise image is an important task. Due to this, restaurants on special orders (catering) will be able to successfully compete in the market and attract new customers. The aim of the article. The aim of the study is to develop a structural and logical scheme for the formation of the image of restaurants on special orders (catering) within the boundaries of service customers. Research methods: abstract-logical, generalization. Results. The article prove

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18

Akhmedova, Rimma R., and Ilya E. Pokamestov. "Application of the Competitive Strategies for Restaurant Businesses in the Context of Economy Digitalization." Journal of Modern Competition 16, no. 4 (2022): 95–106. http://dx.doi.org/10.37791/2687-0657-2022-16-4-95-106.

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The article is devoted to the problems of increasing the effectiveness of competitive strategies of restaurant business enterprises in the context of society digital transformation. Special attention is paid to the Russian experience of digitalization of restaurants. Domestic catering enterprises in conditions of market turbulence are forced to develop innovative competitive strategies for survival and development, an integral component of which is the business digitalization. This determines the relevance of this study. The purpose of the work is to get an idea of the current trends in the us

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VORONIUK, Tetiana. "MODERN TRENDS IN THE RESTAURANT BUSINESS IN CHERNIVTSI REGION." Ukrainian Journal of Applied Economics, no. 2 (2019): 52–59. http://dx.doi.org/10.36887/2415-8453-2019-2-6.

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Abstract Introduction. The high level of the restaurant business profitability along with its riskiness makes it possible to consider it as a promising sector of development, especially in regions where there are free niches. Significant dynamism of changes in the external environment of this industry in comparison with others necessitates continuous information monitoring. The purpose of the article is to determine the current state of the restaurant industry of Chernivtsi region and to outline perspective directions of its development in the current conditions. Results. The contents of the «

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20

Gikunda, Muguna Juliano, Peter Muchai, and Wilson Muema. "Influence of Market Penetration Strategy on Growth of Restaurants in Nairobi County." International Journal of Professional Practice 11, no. 5 (2023): 90–102. https://doi.org/10.71274/ijpp.v11i5.262.

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Failure of application of market penetration strategy is the lead cause of poor growth of restaurants across Nairobi County, specific adaptation of this marketing strategy can create advantage over the larger market; adjust the price levels; increase rate of consumption; take competitors customers; or convert nonusers of the product or service. Out of desperation, managers stuck to non-traditional methods of operation without adapting to the current changes in business environment to improve efficiency and effectiveness. However, there is minimal data in Kenya and Nairobi County to help manage

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Liu, Hao, Rui Luo, Luxin Li, et al. "Study on the Selection of Takeaway Operating Modes from a Restaurant Perspective." Systems 12, no. 12 (2024): 536. https://doi.org/10.3390/systems12120536.

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There are three operational modes for restaurant takeaway services: a takeaway platform combined with restaurant delivery (mode A), a takeaway platform paired with platform delivery (mode B), and a self-established platform with delivery (mode C). In the face of intense market competition, determining how restaurants can select appropriate operational delivery modes to maintain competitiveness and profitability has emerged as a pressing issue. In this paper, we develop game models that encompass a restaurant and food delivery platform to investigate the optimal operational mode for restaurants

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Zhang, Tianhua, Xin Li, and Yiwen Zhang. "Pricing for Online Food Service Considering Green Awareness of Customers and Green Efforts of Restaurants." Sustainability 17, no. 1 (2025): 367. https://doi.org/10.3390/su17010367.

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In recent years, the development of online food service has facilitated consumers’ catering needs, but it also has adverse environmental impacts. To mitigate pollution and attract environmentally conscious customers, restaurants have embarked on making green efforts, such as donating to environmental charities, using organic ingredients, and adopting green packaging. This study investigates the pricing strategies of restaurants that currently engage in green efforts. We develop demand models for online food services, considering customer green awareness and competition among restaurants. Both

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SOKIRNIK, I. "FORMING AND REALIZATION OF STRATEGIES OF ENTERPRISES OF RESTAURANT ECONOMY IS IN THE CONDITIONS OF DIGITAL TRANSFORMATION OF ECONOMY." Herald of Khmelnytskyi National University. Economic sciences 270, no. 3 (2019): 165–71. https://doi.org/10.31891/2307-5740-2019-270-3-174-180.

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Purpose of work is determination of features of process of forming and realization of strategies of development of establishments of restaurant business in the conditions of digital transformation of economy taking into account the results of research of existent market of restaurant services condition, in particular him regional segment. Restaurant business is the computer-integrated sphere of entrepreneurial activity which has good potential of development even in the conditions of the limited height of economy. Enterprises which carry out activity from providing foods and drinks combine the

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Юдіна, О. І., Н. О. Небаба, М. В. Корнєєв, О. В. Вишнікіна, and К. О. Алтунін. "TRENDS IN THE DEVELOPMENT OF THE RESTAURANT SERVICES MARKET: METHODS OF DETERMINATION AND CHARACTERISTICS." Systems and Technologies 68, no. 2 (2024): 176–81. https://doi.org/10.32782/2521-6643-2024-2-68.21.

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Methodical approaches to determining the current state and development trends of the restaurant services market which serve as a toolkit for forecasting future dynamic changes in the industry and planning measures for the adaptation of enterprises to the new conditions of the organization of their activities are considered in the article. The purpose of this article is the study of modern trends in the development of the restaurant services market and the formation of methodical approaches to their determination. In this study, based on the analysis of the external environment of restaurant es

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PUZYROVA, P.V. "Concept of functioning and strategies of development of enterprises of hotel–restaurant sphere." Market Relations Development in Ukraine №7-8(218-219)2019 149 (September 19, 2019): 52–58. https://doi.org/10.5281/zenodo.3447479.

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The subject of the research is the theoretical and methodological foundations of the process of strategic development of hotel and restaurant enterprises and their conceptual functioning. The aim of the study isto study economic phenomena in the functioning and development strategy of hotel and restaurant enterprises. Results of the investigation. During the writing of the article, it was found that the conceptual foundations of hotel and restaurant enterprises are based on determining the basic concept of the enterprise’s functioning, taking into account its orientation to certain

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Oliynyk, Oleksiy, Natalia Sapelnikova, and Oleksiy Tonkikh. "CURRENT MARKET DEVELOPMENT TRENDS HOTEL AND RESTAURANT SERVICES." Actual Problems of Economics 1, no. 236 (2021): 40–46. http://dx.doi.org/10.32752/1993-6788-2021-1-236-40-46.

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The article examines the main trends in the development of enterprises in the hotel and restaurant sector, which is promising, brings a fairly high profit and develops rapidly. The reasons for the negative impact on business activity in the hospitality industry are highlighted. The competitive advantages of enterprises in the hospitality market, one of the directions of which is the production of technological innovations, are studied. The quality of service when attracting new and retaining existing customers is analyzed. Problems in the activities of hotel and restaurant enterprises are indi

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Khokhlov, D. A., and A. S. Brazhnikova. "Key criteria for choosing restaurants and food delivery scenarios in Moscow." Vestnik Universiteta, no. 1 (March 18, 2024): 29–40. http://dx.doi.org/10.26425/1816-4277-2024-1-29-40.

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In a growing food delivery market, understanding consumer behaviour becomes a basic factor in the development of food delivery services. This study identifies criteria for selecting a restaurant by consumers and scenarios of ordering food delivery. The main purpose of the research is to define consumer objectives and behavioural scenarios of clients connected to services of ready and chilled meals delivery. Quantitative surveys and in-depth interviews were employed as research methods. The findings and conclusions were approved through test marketing campaigns. On the basis of the analysis res

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Panova, Iryna O., and Daria S. Zernenkova. "Methods for Assessing the Competitiveness of Enterprises in the Restaurant Industry." Business Inform 5, no. 544 (2023): 229–34. http://dx.doi.org/10.32983/2222-4459-2023-5-229-234.

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The restaurant business is one of the most competitive industries, where many businesses struggle for the attention and loyalty of customers. Over the past few years, competition in the restaurant industry has increased significantly, due to the growth in the number of restaurants and cafes, as well as because of changes in the taste preferences of customers. In this regard, increasing the competitiveness of a restaurant enterprise is becoming an increasingly important task for restaurant owners and managers. Increasing competitiveness can help attract new customers, increase turnover, profits

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NIKOLAICHUK, Olha, Victoria IVANAGA, and Anna LAPTEVA. "ASSESSMENT OF THE COMPETITIVENESS OF HOTEL AND RESTAURANT INSTITUTIONS OF KRYVY RIG." Herald of Khmelnytskyi National University 302, no. 1 (2022): 58–63. http://dx.doi.org/10.31891/2307-5740-2022-302-1-9.

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The purpose of the study is to assess the competitiveness of hotels and restaurants in the regional market of Kryvyi Rih. The competitiveness of hotel and restaurant establishments in the regional market of Kryvyi Rih is analyzed. The analysis was conducted according to the following criteria: range of additional services, design, pricing policy, food outlets, availability of loyalty programs, level of service, location. A comparative analysis of the number of research institutions was conducted. It is established that the largest range of rooms among the analyzed. establishments in Kryvyi Rih

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Dzyundzya, Oksana Valentynivna, Dmytro Mykhailovych Yakymchuk, and Iryna Oleksandrivna Nosova. "ANALYSIS OF DEMAND FOR PRODUCTS AND SERVICES OF RESTAURANTS IN THE RESORT AREA OF THE KHERSON REGION." SCIENTIFIC BULLETIN OF POLISSIA, no. 3(15) (2018): 127–31. http://dx.doi.org/10.25140/2410-9576-2018-3(15)-127-131.

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Urgency of the research. In recent year headily internal tourism collects turns and a requirement is sharply tested in development of industry of hospitality. One of its important components is the restaurant economy, which affects the growth of the socio-economic level of the country. In connection with this, there is a need to study the demand for products and services of restaurants. Target setting. Quality of restaurant services abandons the most proof emotional impression in memory of tourist. Therefore the analysis of demand on products and services of establishments of restaurant econom

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Yemchuk, Tetiana, and Oksana Arpul. "Competitive Positions in Restaurant Business in Present-Day Conditions Based on the Example of Chernivtsi (Ukraine)." Studies of the Industrial Geography Commission of the Polish Geographical Society 34, no. 1 (2020): 92–107. http://dx.doi.org/10.24917/20801653.341.7.

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Intensification of competition in restaurant business is accompanied by the emergence of a large number of competing dining establishments in both domestic and foreign markets, the increase of market requirements that force restaurants to continuously develop their strategic potentials, seek for various options for their effective work and create new competitive advantages. Availability of such advantages in restaurant industry is among the most important preconditions to obtain the surplus and develop business, which determines the relevance of the present research. Thus, the present study is

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Reshetnyak, Olena I., Alina V. Samilkina, and Alina O. Nesterenko. "The Modern Methods of Promoting Restaurant Services." Business Inform 11, no. 538 (2022): 292–97. http://dx.doi.org/10.32983/2222-4459-2022-11-292-297.

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Restaurant enterprises should strive to constantly adapt to customer needs and ever-changing market conditions, offering appropriate services, identifying adequate methods of communication and promotion. The article is aimed at studying modern methods of promotion and determining the most appropriate restaurant services for this in wartime. The article discusses the essence and directions of application of modern methods of promotion. It is proved that promotion methods are very important both during the COVID-19 pandemic and during the war, and the variability of the market environment necess

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Ostrovska, Halyna. "Analysis of the restaurant business intelligent automation market trends." Central Ukrainian Scientific Bulletin. Economic Sciences, no. 10(43) (2023): 143–55. http://dx.doi.org/10.32515/2663-1636.2023.10(43).143-155.

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The article is devoted to the restaurant business intelligent automation market trends. The main reasons for the need to automate business processes at Ukrainian restaurant enterprises have been identified. It is argued that intelligent automation plays an important role in increasing the efficiency and competitiveness of the restaurant industry. The author’s definition of the category “the public catering enterprise processes intelligent automation” is given. The impact of digitization and automation on the accelerated development of FoodNet – a high-tech market for food production and consum

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Reddy, Kothapally Nithesh, and Dr B. Indira Reddy. "Restaurant Review Classification Using Naives Bayes Model." Journal of University of Shanghai for Science and Technology 23, no. 08 (2021): 646–56. http://dx.doi.org/10.51201/jusst/21/08443.

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Numerous restaurants fight for the best quality for clients in the increasingly competitive restaurant sector. A restaurant is a business that demands more attention to customer care through continually enhancing customer service. The situation has an effect on the restaurant’s brand image, which is shaped by whether or not consumers are happy. Restaurant patrons may choose to benefit from others’ experiences by evaluating restaurants based on a range of factors, including meal quality, service, ambience, discounts, and deservingness. Users may leave reviews and ratings of companies and servic

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Sharibaev, Rasuljon Nosir ogli, Erkin Yusupjanovich Sharibayev, and Shuhrat Ziyavitdinovich Muxitdinov. "CURRENT TRENDS AND NATIONAL TRADITIONS IN THE RESTAURANT SERVICES MARKET IN UZBEKISTAN." Results of National Scientific Research International Journal 3, no. 9 (2024): 58–61. https://doi.org/10.5281/zenodo.13863106.

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Uzbekistan is a country known for its hospitality, rich cultural heritage, and exquisite cuisine. The country's restaurant services market has been experiencing significant development and changes in recent years. Globalization, rapid technological advancements, and changing consumer needs have led to the emergence of new trends in this sector. This article extensively discusses and analyzes the current trends in the restaurant services market and the impact of national traditions on this market.

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Voronets, Dmytro. "APPLICATION OF PORTER'S NATIONAL DIAMOND CONCEPT IN THE CONTEXT OF ANALYSIS AND DEVELOPMENT OF THE DOMESTIC FOOD INDUSTRY ORGANIZATION." Scientific bulletin of Polissia, no. 1(26) (2023): 223–37. http://dx.doi.org/10.25140/2410-9576-2023-1(26)-223-237.

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n the current conditions of economic globalization, research and compari-son of the experience of developed national competitive economies and their industries are important prerequisites for the development of specific sectors, including the hotel and restau-rant business. Experts' studies on the actual state and forecasts for the coming years indicate that both the hotel and restaurant sectors in Ukraine have untapped potential and are currently promising and attractive for investment. However, they require further development to attract a larger customer base, primarily through tourism prom

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Mazur, Volodymyr. "QUALITY MANAGEMENT OF SERVICES OF HOTEL AND RESTAURANT ENTERPRISES." Economic Discourse, no. 1-2 (June 30, 2023): 66–74. http://dx.doi.org/10.36742/2410-0919-2023-1-7.

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Introduction. Understanding and applying effective quality management methods is a key factor for customer satisfaction, ensuring their repeated involvement, and also improves the company's reputation, contributes to its competitiveness in the market and ensures the stable development of the hotel and restaurant industry to justify and improve the quality management processes of these enterprises in order to achieving a high level of service quality and satisfying customer needs. Methods. During the research process, various general scientific and specialized methods were employed, including i

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Lee, Hee-Chan, Seung-Hye Han, Chul-Sung Lee, and Ji-Won Sim. "The Impact of Platform-Based Delivery Services on the Cost Savings of Restaurant Businesses." Korean Logistics Research Association 35, no. 1 (2025): 13–27. https://doi.org/10.17825/klr.2025.35.1.13.

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Advancements in information and communication technology(ICT) have revloutionized traditional industries, with platform-based services playing a crucial role in enhancing operational efficiency and reshaping cost structures. In the restaurant sector, food delivery platforms that adopt Own Delivery(OD) services leverage automated order processing systems and optimized delivery route algorithms, enabling restaurants to reduce fixed costs and boost efficiency. This study examines the economic impacts of platform adoption by emprically comparing the costs of hiring delivery riders directly with th

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Klievtsov, Ye H., and O. Yu Filippova. "RESTAURANT BUSINESS ACTIVITY IN UKRAINE UNDER THE CONDITIONS OF MARITAL STATE." TRADE AND MARKET OF UKRAINE, no. 2 (52) 2022 (2022): 52–58. http://dx.doi.org/10.33274/2079-4762-2022-52-2-52-58.

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Objective. The objective of the article is to study the activity of the restaurant business market in Ukraine in wartime conditions, the possibility of the operation of the restaurant business in the conditions of martial law, the determination of the main factors influencing the situation, the analysis of the consequences of a full-scale invasion on the functioning of restaurant business establishments, as well as the identification of key influencing factors that will help restaurant business establishments to stay on the market and ensure appropriate competitiveness in order to stay on the

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Chun, Se-Hak, and Ariunzaya Nyam-Ochir. "The Effects of Fast Food Restaurant Attributes on Customer Satisfaction, Revisit Intention, and Recommendation Using DINESERV Scale." Sustainability 12, no. 18 (2020): 7435. http://dx.doi.org/10.3390/su12187435.

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The fast food restaurant business is one of the fastest-growing industries in the world. International and local restaurant chains are trying to satisfy the demands of customers for a variety of products and services. Along with changing market trends, customers are now becoming more sophisticated and demanding. Customer satisfaction is an essential business issue, as entrepreneurs have realized that favorable customer feedback is key for a long-term sustainable operation. Customers who have an excellent experience at a restaurant may recommend the restaurant to others, spread positive informa

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Liu, Yuyang. "A Comprehensive Analysis of the Chinese Chain Restaurant Market: Success Factors, Challenges, and Strategies for Improvement." BCP Business & Management 49 (August 16, 2023): 700–706. http://dx.doi.org/10.54691/bcpbm.v49i.5482.

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The rapid rise of China's economic lifeline has made the catering industry increasingly prominent, while chain restaurants have stood out in the catering industry by realizing economies of scale through unified branding, standardized services and centralized management. This paper analyses several aspects of the current situation and development of China's chain restaurant market, mainly based on the example of China's Little Sheep Catering Group, with the comparison to successful international brands such as McDonald’s. The analysis reveals the challenges faced by Little Sheep, such as weak m

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Cheng, Ching-Chan, Hung-Che Wu, Ming-Chun Tsai, Yu-Yuan Chang, and Cheng-Ta Chen. "Determinants of customers' choice of dining-related services: the case of Taipei City." British Food Journal 122, no. 5 (2020): 1549–71. http://dx.doi.org/10.1108/bfj-07-2019-0566.

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PurposeThis study aims to extract determinants of customers' choice of dining-related services (CDS) to understand their attitudes and habits for dining-related services. Moreover, it classifies restaurant customers into several clusters based on their CDS factors and further analyzes the differences in the preferences and habits for dining-related services among various clusters.Design/methodology/approachThis study extracts the CDS factors using principal component analysis and identifies construct validity of the CDS factors through the results of confirmatory factor analysis. Then, it divi

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Sadia, I. Ketut, I. Nyoman Winia, and I. Ketut Redjasa. "MEASURING GUEST SATISFACTION AT BENDEGA RESTAURANT, AT RENON VILLAGE IN DENPASAR IN ASEAN ECONOMY COMMUNITY (AEC) ERA." Journal of Business on Hospitality and Tourism 2, no. 1 (2016): 274. http://dx.doi.org/10.22334/jbhost.v2i1.63.

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In Asean Economy Community (AEC) era, the competition in restaurant business is tighter and tighter, in domestic market or in international market (global market) . How to winning the competition?. The Bendega Restaurant must be able to offer an extremely good service to his guests, for example to offer outstanding service to all guests of Bendega restaurant, the price of food are so reasonable, quick service at all the times, much better service than the other competitors.Bad service, expensive food price, slow service, will make guest disappointed / dissatisfaction, although in a different d

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Sabadosh, Ganna. "DEFINITION OF METHODOLOGY FOR FORMATION OF PROFESSIONAL SKILLS IN THE APPLICATION OF INNOVATIVE TECHNOLOGIES IN FUTURE RESTAURANT BUSINESS TECHNOLOGISTS." Bulletin of the National Technical University "KhPI". Series: Innovation researches in students’ scientific work, no. 2 (December 16, 2021): 59–67. http://dx.doi.org/10.20998/2220-4784.2021.02.08.

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In article theoretical and empirical methods of research have been used: essence of the concepts «innovation», «innovative activity», «innovative process», etc. are considered by the author. Classifications of innovations by various signs are investigated. Introductions of an innovative component to technology of food and the offer of special services, application of the interactive (electronic) menu of the screen tablet on tables, the touch display, application of a QR code in marketing of the enterprise, the LED technology of the notification, food 3-D printers, touch producers of food, use

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Maari, K. Zh. "Model of obtaining competitive advantages by the companies of the restaurant industry in the russian market." Business Strategies, no. 7 (August 9, 2018): 27–29. http://dx.doi.org/10.17747/2311-7184-2018-7-27-29.

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The article presents the main results of research study, the purpose of which was to identify the main competitive advantages of the companies of Russian restaurant industry. Speaking about the state of the restaurant business market in Russia today, it should be noted that the market of services depends on the overall economic performance of the country. Creation and development of competitive advantages will help the restaurant not to lose its market share.

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Maari, K. Zh. "MODEL TO GAIN COMPETITIVE ADVANTAGE COMPANIES IN THE RESTAURANT INDUSTRY ON THE RUSSIAN MARKET." Business Strategies, no. 8 (September 13, 2018): 17–19. http://dx.doi.org/10.17747/2311-7184-2018-8-17-19.

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The article presents the main results of research study, the purpose of which was to identify the main competitive advantages of the companies of Russian restaurant industry. Speaking about the state of the restaurant business market in Russia today, it should be noted that the market of services depends on the overall economic performance of the country. Creation and development of competitive advantages will help the restaurant not to lose its market share.

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Ustik, Tetiana, and Viktoriia Deli. "Conceptual basis for the development of marketing in the hotel and restaurant industry." Actual problems of innovative economy and law 2024, no. 3 (2024): 108–14. http://dx.doi.org/10.36887/2524-0455-2024-3-20.

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Globalization, crisis transformations in the service sector, falling consumer demand, oversupply in the market of hotel and restaurant services, and intensified competition actualize the solution of the scientific task of improving marketing concepts by the external challenges of an unstable business environment. The study aims to research, generalize, and develop theoretical and methodological approaches to forming an adequate conceptual basis for developing marketing activities for hotel and restaurant enterprises in the regional market of tourist services. It is determined that the marketin

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Ibtiyah, Anggita Khoerutul, Fauzan Romadlon, and Isnaini Nurisusilawati. "Emphasizing Food Expenditure as a Food Waste Mitigation Initiative at Restaurants in Banyumas, Indonesia." HABITAT 34, no. 3 (2023): 299–310. http://dx.doi.org/10.21776/ub.habitat.2023.034.3.27.

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Food waste can be defined as waste at the final stage of the food supply chain related to retailers and consumer behavior (distribution and market, consumption). The population expected to increase over the years, will also affect food availability and consumption. The problem can be solved by increasing food production, but it does not help much if the quantity of loss and waste is not minimized. In Indonesia, consumption activities are not only to fulfill hunger but also become a lifestyle such as visiting restaurants. Restaurants have a high potential to create food waste and in Banyumas th

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SHABANOVA, L. B., L. V. GUSAROVA, and V. V. GARIPOVA. "STUDY OF CONSUMER ATTITUDES TOWARDS THE ACTIVITIES OF A RESTAURANT ENTERPRISE IN KAZAN, THE REPUBLIC OF TATARSTAN, BEFORE AND AFTER THE GLOBAL PANDEMIC CAUSED BY COVID-2019 INFECTION AS A TOOL OF THE MUNICIPAL GOVERNANCE." EKONOMIKA I UPRAVLENIE: PROBLEMY, RESHENIYA 1, no. 9 (2020): 64–74. http://dx.doi.org/10.36871/ek.up.pr2020.09.01.008.

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For several years before the announcement of the global pandemic caused by the COVID-2019 infection, the restaurant services market in the city of Kazan, the capital of the Republic of Tatarstan, was represented by almost all formats of catering establishments: from fast-food to premium restaurants. Kazan was in first place in Russia and in the Volga Federal District in terms of the number of seats in cafes and restaurants per thousand inhabitants. However, in the context of a pandemic and quarantine, enterprises have suspended work. The conditions for getting out of self-isolation force us to

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Ibodov, Kamoliddin. "THE PORTFOLIO ANALYSIS OF THE SPHERE OF RESTAURANT SERVICES." Economics and Education 24, no. 3 (2023): 278–82. http://dx.doi.org/10.55439/eced/vol24_iss3/a44.

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The article presents an analysis of the product portfolio in the field of restaurant services. Based on the analysis of the product portfolio (BKG-matrix), identified commodity and market opportunities, attractiveness, growth rates and the development stage of restaurant services in the city of Samarkand. Proposed set of services and lines of action strategic perspective.

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