Methodical Approaches to Assessing the Competitiveness of Restaurants on Special Orders (Catering)

Abstract

The purpose of the research is to determine the methodological approach to assessing the competitiveness of restaurants under catering. The research methodology. The solving of the tasks was done through financial analysis, questionnaire survey and abstract thinking. The scientific novelty of the article is to develop a methodological approach to assessing the competitiveness of restaurants under special orders (catering), which differs from other approaches by applying specific factors that greatly affect the market of catering services. Conclusions. The article considers the expediency of developing methodological approaches to assessing the competitiveness of restaurants under special orders (catering). The following components are proposed for assessing the competitiveness of this type of restaurant industry: quality of products, quality of service, qualitative and organizational composition of staff, efficiency of activities, efficiency of personnel management, price. For each of these components, indicators of their estimation and calculation formulas for the calculation of indicators are proposed, which should be included in the integral indicator of the assessment of the competitiveness of restaurants under special orders. It is proved that one of the main components of the competitiveness assessment is the financial evaluation of the competitiveness of the enterprise. To calculate the financial assessment of the competitiveness of restaurants for special orders, it is suggested that the following indicators be used: liquidity, solvency, profitability, business activity, market share of the enterprise, market place and income.