Problems and Prospects of Development of Restaurant Business in the City of Uman

Abstract

Purpose: The objective of this article is to analyze the quality of service provision in organizing visitor services in local restaurants of various types and changes in their quantity in 2018–2022. Design / Methodology / Approach: Based on observation and survey methods, analysis, comparison, and systematization of results, the activities of restaurants of different types that continued to operate in the service market despite the changes that occurred after Russia’s invasion of Ukraine have been studied. Findings: The most competitive restaurants in the city of Uman, which are most popular among the local population and city guests, have been identified. The quality of visitor service has been analyzed, and errors that occur in the operation of establishments during visitor service have been identified. Originality / Value: The theoretical significance of the article lies in identifying problematic issues in their activities and determining recommendations for improving the operation of restaurants in the city of Uman, taking into account modern trends in the hospitality industry. Practical Meaning: It is noted that the absence of strategy and planning, as well as proper control by the owner, leads to a rapid decline in the ranking of competitive enterprises. It has been proven that the state of business in cities and individual territorial communities determines the economic development of the country as a whole. The activities of individual entrepreneurs in the hospitality industry not only contribute financially to the well-being of local areas but also create an impression of comfort and coziness for local residents and tourists. Further Research: Further studies are needed to investigate the compliance of the assortment of dishes and drinks with the type of enterprise, the price-quality ratio, serviceology, and the availability of additional services.