The restaurant business model as a multidimensional construct supporting the management of the food service industry enterprise

Abstract

Purpose of the study: This article discusses the concept of a business model. Various concepts are presented to define this research object.
 Methodology: The survey was conducted on a group of restaurants from Krakow. The study allowed us to identify three business models.
 Main findings: It has been shown that there is no unanimity among researchers, not only as to what a business model is (a plan, a tool, a description of a system) but also as to its components. By characterizing the universal types of business models, with particular emphasis on the nature of restaurant business models, it was shown that the model should be best adapted to the specifications of the sector and the objectives of the company, and also the components may differ concerning the other sectors' business models and concerning the other sectors' business models. The business model is directly related to management strategy, so it should be a plan providing the best possible operation of the company that allows it to be competitive in the field.
 Application of the study: A realistic depiction of the restaurant business model diversity.
 Originality/Novelty of the study: The work combines theoretical and practical approaches to the topic of business models with a particular focus on the gastronomy industry.