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Methods for Assessing the Competitiveness of Enterprises in the Restaurant Industry
Panova I. O., Zernenkova D. S.

Panova, Iryna O., and Zernenkova, Daria S. (2023) “Methods for Assessing the Competitiveness of Enterprises in the Restaurant Industry.” Business Inform 5:229–234.
https://doi.org/10.32983/2222-4459-2023-5-229-234

Section: Management and Marketing

Article is written in Ukrainian
Downloads/views: 2

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UDC 658.821

Abstract:
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, and customer loyalty, maintain a high reputation of the restaurant among customers and competitors. In addition, increasing competitiveness is an important condition for the stable development of the restaurant business in the face of growing competition. Successful restaurants are constantly looking for new ways to improve the quality of service, develop menus and innovative services, which gives them an advantage in the market and helps maintain their market position. So, the chosen topic is very relevant and important for restaurateurs, managers and restaurant owners who seek to preserve and strengthen their business. The subject of research in the article are methods for assessing the competitiveness of enterprises. The aim is to study methods for assessing the competitiveness of enterprises in the restaurant industry and identifying their practical value. The objective is to explore methods for assessing the competitiveness of restaurant industry enterprises. General scientific methods that are used: evaluation method and descriptive method to highlight the mechanisms of competitiveness of enterprises in the restaurant industry. The following results were obtained: the key factors influencing the competitiveness of restaurant enterprises are identified, in particular: the quality of food and drinks; pricing strategy; customer service; marketing strategy; reputation and innovativeness. The following conclusions are drawn: effective methods for assessing competitiveness can help restaurant enterprises identify their strengths and weaknesses, as well as make informed decisions towards improving their competitiveness. It is revealed that the key factors of competitiveness of restaurant enterprises are the creation of a unique and recognizable brand, ensuring high quality of products and services, effective use of marketing strategies, and ensuring customer satisfaction.

Keywords: restaurant business, competition, competitiveness of enterprises, restaurant industry.

Fig.: 1. Bibl.: 19.

Panova Iryna O. – Candidate of Sciences (Economics), Associate Professor, Department of Tourism Business and Country Studies, V. N. Karazin Kharkiv National University (4 Svobody Square, Kharkіv, 61022, Ukraine)
Email: [email protected]
Zernenkova Daria S. – Student, V. N. Karazin Kharkiv National University (4 Svobody Square, Kharkіv, 61022, Ukraine)
Email: [email protected]

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