ПУТИ ПОВЫШЕНИЯ КОНКУРЕНТОСПОСОБНОСТИ ПРЕДПРИЯТИЙ ОБЩЕСТВЕННОГО ПИТАНИЯ

Abstract

The article is devoted to the consideration of the concept of «competitiveness of the enterprise», the factors influencing it and the proposal of ways to increase the competitiveness of public catering enterprises by influencing some internal factors. The purpose of the article is to propose ways to increase the competitiveness of public catering enterprises. The article provides a comparative analysis of the views of scientists on the concept of «competitiveness of an enterprise», indicates the factors of competitiveness of enterprises, highlighted in the scientific literature (political; economic; financial; sociodemographic, etc., as well as the production and organizational structure of the enterprise; technology; the level of qualifications of employees; quality of management; others). The negative impact of the COVID-19 pandemic on the work of catering enterprises is indicated. Based on the accepted division of factors into external and internal, the author of the article proposes ways to increase the competitiveness of a public catering enterprise based on internal factors. So the author identifies three areas of influence in order to increase the competitiveness of the enterprise: management, menu, personnel. The article proposes the following methods of influencing each of the selected factors: leadership, management: internal control; provision of modern and sufficient equipment and raw materials necessary for work; analysis of competitors’ activities; development of new services provided by the enterprise; menu: a variety of product range aimed at the preferences of potential buyers; availability of special offers, promotions; affordability of prices; personnel: selection of qualified workers; motivation; organization of a favorable atmosphere for work; high-quality and fast service. The author emphasizes that all three areas are closely interconnected and a complex impact on them is necessary. The author proposes to evaluate the result of the impact by holding such events as daily management meetings, informal manager-manager feedback in the form of a weekly discussion, and a general meeting. According to the author, this will help to quickly respond to negative changes and will help to strengthen the competitiveness of the enterprise.