РИНОК РЕСТОРАННИХ ПОСЛУГ ПРИЧОРНОМОРСЬКОГО РЕГІОНУ У ПЕРІОД КОРОНАКРИЗИ

Abstract

The article considers the specifics of the market of restaurant services in the Black Sea Region of Ukraine at the present stage of “restart” of enterprises in this sector of service. The aim of the study was to study the current state of the market of restaurant services in Odesa, Kherson and Mykolaiv regions and identify trends in the development of food establishments in the Black Sea region as the most popular domestic tourism destinations in Ukraine in the coronavirus crisis. Catering establishments of the city of Odesa traditionally remain leaders in the market of restaurant services of Ukraine; trends of reset of the restaurant industry in Odesa, Kherson and Mykolaiv regions correspond to those in Europe and the world have been identified. We have used a set of general and special methods in this article (they are historical and logical method, method of analysis and synthesis, diagram method, scientific abstraction). We reviewed the literature, business websites and used some professional interpretations. Catering establishments of the city of Odesa traditionally remain leaders in the market of restaurant services of Ukraine as the monitoring of the market environment of the hospitality industry for 2020-2021 have been proven. The restaurant business and the catering sector are implementing a variety of trade formats and new thematic concepts implemented through culinary diversity and different price levels while maintaining high standards of quality, healthy and balanced food that meets the urgent needs of consumers. Maintaining health in the context of coronavirus is a priority. At the same time, the trend of prevalence of fast food remains quite stable, with the expansion of the niche market for pizza, burgers and sushi in the study region, which in turn determines the specifics of the restaurant business in the Black Sea Region during the coronavirus crisis. The international experience of successful restaurant enterprises shows that the unalterable way of survival in the conditions of global competition and coronavirus crisis should be built on an innovative basis with active use of modern scientific and technical achievements, as well as the readiness of food establishments for innovations.