The Ukrainian restaurant industry is currently operating in a challenging environment. Many restaurants have found themselves in the war zone and occupation, logistics have been disrupted, and the volume of potential markets has changed due to mass migration and im-poverishment. Many establishments in the war zones were physically destroyed, staff was re-duced, and operating hours changed due to curfews and air raids. The main purpose of this article is to summarise the experience of restaurant business practitioners and to develop our own ideas on anti-crisis measures that can be applied in the restaurant business in wartime.Achieving energy independence has become a priority for catering establishments. In the context of emergency and planned power outages, the demand for generators has increased, the use of thermal equipment has become more relevant, and technological processes, raw materials and menus are being revised. The anti-crisis measures also include optimising the staff structure and reviewing their job responsibilities and the incentive system. Today's times call for a simplification of the restaurant format. These challenges began during the pandemic, and the restaurant industry responded by increasing the number of cof-fee shops, fast food outlets, bakeries, food trucks, street food and other casual dining estab-lishments. This is still relevant today. Thus, competition in these niches is increasing.Against the backdrop of rising prices for imported products, higher transportation costs, lower consumer incomes, and increased demand for simple, home-cooked food, it is worth simplifying the menu.Finally, the service in restaurants, which in the current environment operate as catering establishments, coworking spaces, and shops, should be improved.Despite the difficulties, restaurant businesses continue to perform their functions related to providing food and comfort to their guests, helping the defenders of Ukraine, and participat-ing in volunteer and charitable activities. This is perhaps the only positive aspect for strategic development, as it helps to build a positive image and goodwill, although it involves significant costs.Thus, we see that current anti-crisis solutions are aimed at ensuring the basic survival of the restaurant business. Moreover, the problems need to be addressed comprehensively. Many of these steps, which are justified in the current reality, may turn into problems in the future, and we need to be aware of this now.
Search from 250 M+ research papersSearch from 250 M+ research papers
Jan 22, 2023
С.И Муцалов + 1
Open Access