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Inventory Management as a Component of the Digitalization Process at Restaurant Business Enterprises
Wang Dongcheng, Krasnonosova O. M.

Wang, Dongcheng., and Krasnonosova, Olena M. (2023) “Inventory Management as a Component of the Digitalization Process at Restaurant Business Enterprises.” Business Inform 5:121–126.
https://doi.org/10.32983/2222-4459-2023-5-121-126

Section: Economics of Trade and Services

UDC 338.640.4

Abstract:
During the 20s of the XXI century, significant efforts of small businesses are aimed at finding opportunities to continue their activities in the context of the COVID-19 pandemic. Disruption of supply chains and a negative impact on demand are observed. The pandemic has shown a devastating force for the food service sector in a market economy. The aim of the publication is to analyze industry trends in digitalization of management at restaurant business enterprises to search for competitive advantages, such as possible changes in product supplier chains and inventory volumes. Despite the ongoing pandemic crisis and current economic challenges such as inflation, supply chain issues, rising energy prices and staff shortages, modern digital technologies can help ensure sustainable operations. Novel technologies, the widespread use of innovative software and various gadgets, the globalization of services, the transition of services and sales to online – all this must be taken into account in the activities of companies and enterprises. Digitalization of internal processes of activity is becoming a reality in many sectors of the economy, but in the activities of restaurant business institutions it is moving more slowly. In fact, there are a large number of dining establishments with a small number of staff and small family restaurants. To solve the problem with inventory rationing, various methods and calculations using application software packages are used. The article proposes their adaptation to the conditions of the restaurant business. It is concluded that digitalization and the use of digital technologies is the most effective way of development for restaurant businesses.

Keywords: digitalization, enterprises of restaurant business, consumer demand in a pandemic, competitiveness of enterprises of restaurant business, inventory management, digital technologies.

Fig.: 1. Bibl.: 14.

Wang Dongcheng – Postgraduate Student, Department of Management and Business, Simon Kuznets Kharkiv National University of Economics (9a Nauky Ave., Kharkiv, 61166, Ukraine)
Email: [email protected]
Krasnonosova Olena M. – Candidate of Sciences (Economics), Associate Professor, Associate Professor, Department of Marketing, Simon Kuznets Kharkiv National University of Economics (9a Nauky Ave., Kharkiv, 61166, Ukraine)
Email: [email protected]

List of references in article

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“Poniattia ta normuvannia zapasiv“ [The Concept and Rationing of Stocks]. https://buklib.net/books/26239/
Bosovska, M., Bovsh, L., and Antoniuk, I. “Restoranni taktyky: antypandemichnyi keis“ [Restaurant Tactics: Anti-pandemic Case]. Zovnishnia torhivlia: ekonomika, finansy, pravo, no. 2 (2021): 113-132. DOI: https://doi.org/10.31617/zt.knute.2021(115)08
Antypenko, N. et al. “Directions of the Activation of the Development of a Small Innovative Enterprise“. International Journal of Computer Science and Network Security, vol. 21, no. 12 (2021). DOI: https://doi.org/10.22937/IJCSNS.2021.21.12.69
Stuckey, B. “Foodservice and Restaurant Trends Driving Innovation in 2020“. Forbes. January 08, 2020. https://www.forbes.com/sites/barbstuckey/2020/01/08/foodservice--restaurant-trends-driving-innovation-in-2020/?sh=697256fb2f8e
Balatska, N. Yu. “Restorannyi biznes v umovakh pandemii koronavirusu: problemy ta napriamy transformatsii modelei rozvytku“ [Restaurant Business in the Condition of the Coronavirus Pandemic: Problems and Directions of Transformation of Development Models]. Infrastruktura rynku, no. 42 (2020): 117-122. DOI: https://dx.doi.org/10.32843/infrastruct42-20

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