Restaurant Business Research Articles

Barriers and Enablers for Equitable Healthy Food Access in Baltimore Carryout Restaurants: A Qualitative Study in Healthy Food Priority Areas.

Black neighborhoods in the U.S., historically subjected to redlining, face inequitable access to resources necessary for health, including healthy food options. This study aims to identify the enablers and barriers to promoting equitable healthy food access in small, independently owned carryout restaurants in under-resourced neighborhoods to address health disparities. Thirteen in-depth interviews were conducted with restaurant owners in purposively sampled neighborhoods within Healthy Food Priority Areas (HFPAs) from March to August 2023. The qualitative data were analyzed using inductive coding and thematic analysis with Taguette software (Version 1.4.1). Four key thematic domains emerged: interpersonal, sociocultural, business, and policy drivers. Owners expressed mixed perspectives on customers' preferences for healthy food, with some perceiving a community desire for healthier options, while others did not. Owners' care for the community and their multicultural backgrounds were identified as potential enablers for tailoring culturally diverse menus to meet the dietary needs and preferences of their clientele. Conversely, profit motives and cost-related considerations were identified as barriers to purchasing and promoting healthy food. Additionally, owners voiced concerns about taxation, policy and regulation, information access challenges, and investment disparities affecting small business operations in HFPAs. Small restaurant businesses in under-resourced neighborhoods face both opportunities and challenges in enhancing community health and well-being. Interventions and policies should be culturally sensitive, provide funding, and offer clearer guidance to help these businesses overcome barriers and access resources needed for an equitable, healthy food environment.

Localization and Speech-in-Noise Performance in a Virtual Reality Test Environment: A Pilot Study of Adults With Single-Sided Deafness Using a Cochlear Implant.

The purpose of this exploratory study was to (a) construct a virtual reality (VR) test environment to measure speech recognition in noise (SIN) and localization, and (b) use the VR test environment to establish degree of binaural hearing benefit among a small number of adults with single-sided deafness (SSD) using a cochlear implant (CI). This pilot study included five adults implanted for SSD. The test environment was composed of an eight-speaker array that delivered restaurant noise and Institute of Electrical and Electronics Engineers sentences. VR head-mounted display goggles delivered a video recording of a busy restaurant. Participants completed SIN and localization in two conditions: (a) normal-hearing ear and a CI on the contralateral SSD side (CI-ON) and (b) normal-hearing ear and unaided on the contralateral SSD side (CI-OFF). Overall, CI benefits for SIN and localization within the VR test environment were improved for some participants, although not all. CI benefit for SIN and localization was dependent on speaker location. VR test environments present new opportunities for studying SIN and localization abilities in participants with CIs. This pilot study shows that, within a VR test environment, degree of CI benefit among SSD participants for SIN and localization varies across speaker location and across participants.

Improving organizational agility through ethical leadership, employee job satisfaction and Islamic OCB

In the contemporary business realm, characterized by dynamic shifts and technological progress, agility has emerged as a vital concept to enable businesses to navigate and thrive amidst uncertainty and intensified competition. Key to fostering Agility is garnering comprehensive support from all stakeholders, notably organizational leaders and employees. This research aims to explore several factors contributing to Organizational Agility, including Ethical Leadership, Islamic OCB, and Employee Job Satisfaction. Adopting a quantitative methodology, the research focuses on employees and managers in the café and restaurant businesses in Yogyakarta, renowned for its dynamic nature and competitive environment. With a total sample of 179 managers and employees, participants were selected through purposive sampling criteria, targeting establishments operational for at least one year, employing a minimum of ten staff, and respondents with tenure exceeding six months in supervisory, managerial, or ownership capacities. Primary data collection utilized questionnaires, and structural equation modeling via AMOS software facilitated analysis. Results reveal a positive correlation between Ethical Leadership and Employee Job Satisfaction, Islamic OCB, and Organizational Agility. Additionally, Employee Job Satisfaction and Islamic OCB were found to impact Organizational Agility positively. Thus, integrating Islamic OCB into business practices offers a promising avenue for enhancing Agility, particularly in Muslim-majority regions.

Трансформація готельно-ресторанного обслуговування в умовах цифровізації

The article is dedicated to exploring the unique aspects and primary trends in the digital transformation of hotel and restaurant services. It has been demonstrated that the increasing competition, the drive for operational efficiency, and the enhancement of customer service quality are key drivers for the adoption of digital technologies in the hotel and restaurant industry. Understanding and meeting evolving consumer expectations, such as the preference for online ordering, swift transaction processing, and personalized service, is also crucial in this digital shift. It has been established that under the influence of digitalization processes in all spheres of life, modern restaurants are actively implementing digital technologies, which allow the automation and optimization of most operational processes. Despite the growth of digital activity, domestic restaurants have yet to achieve the same pace of digitalization as other industries or similar enterprises in specific global contexts. This is evidenced by the insufficiently high share of electronic sales (about 12%) and the low implementation of BIG DATA technologies (8.9%) in the management and analytics of hotel and restaurant businesses. Research has revealed that several digitalization tools are being rapidly integrated into restaurant services, including digital marketing, the development of digital food delivery platforms (FoodTech), automated management systems, and interactive technologies. The digital transformation of business processes in food service establishments not only enables swift adaptation to market changes but also significantly enhances the competitiveness of the restaurant business. It is argued that the effectiveness of hotel and restaurant service digitalization processes depends on the choice of the most optimal balance between software tools and digital instruments and the authentic characteristics of each restaurant, the target customer base, their tastes and preferences, and the image strategy of positioning in the food service market. Keywords: digitalization, digital tools, hotel and restaurant business, automated management systems, digital transformation of hotel and restaurant services, digital marketing.

Implementation of Business Model Canvas Strategy and SWOT Analysis in BUMDes Restaurant

Today's economic development increasingly requires entrepreneurs who are developing their businesses to always respond quickly to increasingly rapid changes and of course determine whether entrepreneurs can determine strategies, both short and long term or not. This study aims to provide business strategy recommendations to Gempar BUMDes Restaurant (Village-Owned Enterprises) located in Gunung Menyan, Pamijahan, Bogor Regency, West Java. Furthermore, to create a new business model in Gempar BUMDes Restaurant, the scope of this research is focused on the analysis of the Business Model Canvas along with internal and external factors owned by Gempar BUMDes Restaurant. The research method used is descriptive with a qualitative approach. Data collection was carried out by interviewing residents in Gunung Menyan, Pamijahan, Bogor who are members of businesses in BUMDes. This type of research is a case study. The analysis technique used is SWOT analysis to see the weaknesses and threats faced by optimizing the advantages and opportunities owned and business mapping using the Business Model Canvas (BMC). This research produces solutions that can be utilized by BUMDes Gempar Restaurants to be able to plan overall business strategies and find out the strengths, weaknesses, opportunities, and threats that will occur in the Gunung Menyan BUMDes Gempar Restaurant business, Pamijahan, Bogor Regency, West Java.

Impact The Covid 19 Pandemic on the Tourism Business Stakeholders Performance in Bogor City

Pandemic and Tourism Business Performance _____1147 Submitted: MAY 2024 Accepted: JULY 2024 This study done with objective For know How impact covid 19 pandemic against performance of the perpetrators business restaurants and hotels . Deep sample this study are the perpetrators business restaurant and hotel located in the city of Bogor . Data collection was carried out with do interview direct with perpetrator business . Research result show application Policy Health Protocols in sectors tourist give impact positive form obedience public . Ownership CHSE certificate , provide impact positive on the entity industry supporter tourist Hotel and Destination category Tourism , and not give influence significant in the Restaurant category Keywords: Covid 19 pandemic , activities business , CHSE.

Entrepreneurial Process: A Case Study of Mithila Thali Restaurant by Chef Santosh Shah

This case study explores the entrepreneurial process behind the establishment and growth of Mithila Thali Restaurant, a culinary venture founded by renowned Chef Santosh Shah. Located in the heart of Nepal, Mithila Thali Restaurant has gained significant recognition for its authentic Mithila cuisine, a traditional food heritage from the Mithila region. The study examines the critical stages of the entrepreneurial journey, including opportunity recognition, business planning, resource mobilization, and strategic execution. Through in-depth interviews with Chef Santosh Shah and key stakeholders, along with a comprehensive analysis of business records and market data, the research highlights the challenges and successes encountered during the restaurant's development. Key findings reveal how Chef Shah leveraged his culinary expertise, cultural heritage, and innovative marketing strategies to create a unique dining experience that appeals to both local and international customers. This case study contributes to the broader understanding of entrepreneurial dynamics in the hospitality industry and provides practical insights for aspiring entrepreneurs aiming to navigate the complexities of starting and sustaining a successful restaurant business.

PENGARUH LOKASI, HARGA DAN PROMOSI TERHADAP LOYALITAS KONSUMEN PADA USAHA AYAM GEPREK DV DI SITUBONDO MELALUI KEPUASAN KONSUMEN SEBAGAI VARIABEL INTERVENING

Marketing is an interconnected activity between companies and consumers as a system for generating profits, therefore having the right marketing strategy can improve it, especially as a means of developing the Ayam Geprek DV restaurant business in Situbondo Regency. The aim of this research is to analyze and test the influence of Location, Price and Promotion on consumer loyalty through consumer satisfaction as an intervening variable. The target population in this study was DV Geprek Chicken consumers, numbering 97 respondents. This sampling technique is simple random sampling. Data analysis and hypothesis testing in research uses Structural Equation Models - Partial Least Square (PLS-SEM). The results of the direct influence hypothesis test using the Smart PLS 3.0 application, show that location has a significant positive effect on consumer satisfaction. Price has a significant positive effect on consumer satisfaction. Promotion has a significant positive effect on consumer satisfaction. Location has a positive but not significant effect on consumer loyalty. Price has a positive but not significant effect on consumer loyalty. Promotion has a significant positive effect on consumer loyalty. Consumer satisfaction has a significant positive effect on consumer loyalty. Then the results of the indirect effect hypothesis test show that the location variable on consumer loyalty through consumer satisfaction has a significant positive effect. Price on consumer loyalty through consumer satisfaction has a significant positive effect. Promotion of consumer loyalty through consumer satisfaction has a significant positive effect

Feasibility Study of Sudut Group’s Hotel and Restaurant Business at Pantai Indah Kapuk 2

Feasibility Study of Sudut Group’s Hotel and Restaurant Business at Pantai Indah Kapuk 2

PECULIARITIES OF BUSINESS ACTIVITIES OF HERITAGE AND CULTURE-BASED EXPERIENTIAL TOURISM ENTERPRISES IN THE REPUBLIC OF ARMENIA

The article presents the peculiarities of business activities of enterprises operating in the Republic of Armenia (RA) offering heritage- and cultural-based experiential tourism (HCBET) products and services. The article proposes the content of an integrated Business Canvas Model for enterprises engaged in similar activities. The integrated business canvas is based on the study of the cases of the enterprises selected within the framework of the research, according to the following key factors: Thematic areas, Activities/services, Marketing approach, Financing methods, Key success factors and challenges, and Potential for future development. Enterprises, operating in this field, are considered key cells of this kind of tourism development in the RA. Those enterprises are considered social organisms, which, if properly managed and provided with appropriate support, can become the basis for the long-term development of this kind of tourism in the RA. Therefore, it is necessary to systematically present the system of tourism services and products of enterprises included in the HCBET and the generalized model of business activity. It is important to emphasize that HCBET in the RA mainly includes hotel and restaurant businesses that mainly offer experiences based on Armenian intangible cultural heritage.

The structural equation model development of how mindfulness promotes employee creativity in the restaurant business

This study examined whether mindfulness can promote restaurant employee creativity, which is crucial in achieving a business competitive edge and sustainable viability, and its mechanism through interpersonal trust and knowledge sharing based on the social capital theory. This study was carried out in Bangkok's full-service restaurant context. Data were collected from 414 restaurant employees, accounting for an 82.80% response rate. A partial least squares structural equation model (PLS-SEM) was used for data analysis, and the Sobel test and bootstrapping were used to test mediating effects. The results showed that mindfulness empirically promotes employee creativity (β = 0.093; p = 0.028). Also, according to the PLS-SEM and Sobel test, confirmed by bootstrapping results, interpersonal trust (t = 3.216, p = 0.001) and knowledge sharing (t = 3.053, p = 0.002) can partially mediate the relationship. The results also revealed a positive partial mediation of knowledge sharing between interpersonal trust and employee creativity (t = 9.875, p < 0.001). These results contribute up-to-date and new knowledge in the related literature by supporting and advancing previous research, particularly the benefits of mindfulness, antecedents to employee creativity, and expansions to the social capital theory. This research implies that developing mindfulness in employees could play a beneficial role in improving their relationships with others, resulting in the promotion of their work creativity. In addition, the results provided valuable guidelines for restaurant management to promote employee creativity for sustainable business viability.

Andrew Parkinson, Jonathon Green: Cutting it Fine. Inside the Restaurant Business

Andrew Parkinson, Jonathon Green: Cutting it Fine. Inside the Restaurant Business

Financial and Credit Regulation as a Tool for Attracting Investments in Tourism and the Hotel and Restaurant Business of Ukraine

This research investigates into the significant role of financial and credit regulations in promoting investments within Ukraine's tourism sector, with a specific emphasis on the hotel and restaurant industry. By integrating mathematical modelling and empirical data analysis, the study uncovers how regulatory environments and credit accessibility jointly influence investment decisions. The development of a differential equation model quantitatively reveals that measures aimed at regulatory simplification and enhancing credit conditions are closely linked with increased investment levels. It identifies critical thresholds for regulatory simplification and credit availability, where indices exceeding 0.45 and 0.55, respectively, are associated with substantial growth in investment rates. This assertion is substantiated by empirical evidence from a survey of 250 industry stakeholders, highlighting the significant positive effects of these regulatory and financial adjustments on investment intentions. The findings highlight the necessity of precise financial and credit regulatory reforms to improve Ukraine's tourism investment climate. The practical significance of this research lies in its potential to guide policy formulation aimed at unlocking the investment potential of Ukraine's tourism sector, ensuring its growth and sustainability in the global context.

Analysis of the possibility of using information technologies in the restaurant business (it) in Turkestan

Analysis of the possibility of using information technologies in the restaurant business (it) in Turkestan

METHODOLOGICAL APPROACH TO ASSESSING RESTAURANT BUSINESS ENTITIES DEVELOPMENT MANAGEMENT USING THE TAXONOMIC ANALYSIS METHOD

Objective. The objective of the study is to substantiate a methodical approach to the assessment of management of the development of restaurant business entities applying the method of taxonomic analysis. Methods. The research methods are the dialectical method of scientific knowledge, systematization, generalization and decomposition (for the analysis of the methodological foundations of the evaluation of the management of the development of restaurant establishments, the justification of the methodical approach to the evaluation of the management of the development of restaurant business entities), the abstract-logical method (for the formulation of generalizations and conclusions), taxonomic analysis (to assess the management of the development of the restaurant business entity), graphic and tabular methods (to visualize the research results). Results. The analysis of the scientific literature on the assessment of management of the development of restaurant business entities shows the presence of various scientific approaches. Taking into account the sectoral features of the restaurant business, for taxonomic analysis we offer the following indicators of management of the development of the restaurant business entity according to the following main components of development: marketing, personnel, material - technical, financial. Taking into account the indicators of the main components that have an impact on the management of the development of restaurant business entities, the conceptual descriptive model of the taxonomic analysis of the management of the development of the restaurant business is substantiated. Approbation of the proposed conceptual descriptive model of taxonomic analysis was implemented on the basis of one of the restaurants. The obtained results indicate a low level of the coefficient of development management of the entity of the restaurant business under the analysis. The proposed methodological approach to conducting a taxonomic analysis of the management of the development of restaurant business entities allows business entities to identify problems in their development, adjust their restaurant business activities and influence the improvement of individual components of development.

PERAN LOKASI DAN STRATEGI PENJUALAN DALAM MENSTABILKAN PENDAPATAN UMKM: STUDI KASUS RUMAH MAKAN PADANG

Padang restaurants are one of the micro, small, and medium enterprises (MSMEs) offering a variety of typical Minangkabau cuisine from Padang, West Sumatra. In the capital city of Jakarta, there are many Padang restaurant MSMEs with tight competition and various sales methods. Each Padang restaurant has different incomes, depending on its sales strategy and competitiveness in the market. To compete and maintain its income, business owners must have an effective sales strategy. This study aims to understand how the location of the business, sales strategies, and income variations affect the performance of Padang restaurant businesses. The subject of this research is the Padang Restaurant Ampera Saiyo Tipar Cakung. Data collection methods were carried out through field research, direct observation, interviews with owners and employees, and collection of related business documents. The collected data were analyzed using a qualitative case study approach. The observation results show that at the location of Padang Restaurant Ampera Saiyo, there are also two other competitors. When one competitor is not operating, customers tend to switch to Ampera Saiyo restaurant, and vice versa. The problem often faced by Padang Restaurant Ampera Saiyo is income instability. The factors influencing this instability are competition among Padang restaurants. To overcome this challenge, one of the sales strategies applied is to utilize digital marketing, such as GoFood and GrabFood, to expand market reach and increase visibility of Padang Restaurant Ampera Saiyo among potential customers.

POSTER AS A TOOL FOR DIGITALIZATION OF THE MANAGEMENT SYSTEM OF HOTEL AND RESTAURANT BUSINESS ENTERPRISES

In the basis of the development of modern business, digital transformations have acquired primary importance. The stability of the business, and in general its ability to function, is determined by the level of digitalization. The integration of basic business development tools is considered through the prism of automation, robotics and digitization. In the field of hotel and restaurant business, digital technologies have become the most effective tool for implementing business tasks and solving problems of the control system, constant monitoring and management. The main trajectory of the automation of hospitality enterprises through the prism of the introduction of cloud technologies into business has become the use of software products. Cloud automation systems, in particular the Poster program, serve as a modern tool for accounting, control and business management. The Poster program (system) was the first cloud-based automation system developed in Ukraine to serve hotel and restaurant businesses. This software product has become a successful modern initiative, which is used with pleasure by twenty thousand hospitality establishments. When the enterprise implements this cloud technology, the approach to the organization and conduct of business has completely changed, the management system has acquired a completely new dimension. Important functions of the module have become such as: cash register for waiters with integrated hall cards; the Kitchen Kit application from Poster with a screen in the kitchen/bar, or with a system of runners; automation of the restaurant delivery service to work with orders from aggregators or personal delivery service; Poster mobile cash register; Poster QR for automatic menu creation in Poster-POS, quick payment, the possibility of tipping the waiter, leaving guest reviews, etc.; the Poster Boss app with the ability to work on a smartphone and more. The convenience of working with the Poster software is manifested in its simplicity and easy accessibility for staff training, since even intuitively, in an hour of work with this cloud technology, you can already work freely. The ability to work with cash register modules for sales and a control panel for owners makes the Poster software product both unique due to its multifunctionality and system, and easy to use. The statistics module automatically summarizes revenue data when the check is closed at the cash register. In the process of selling a finished product or service, ingredients (inventories) are written off from the warehouse according to technological maps developed by the institution. The multifunctionality of the Poster program makes running a hotel and restaurant business more efficient, as convenient as possible in management and acts as a high-quality database for making effective management decisions. The complexity and systematicity of this cloud technology brings the innovative orientation of hospitality enterprises to a new level.

INNOVATIVE TECHNOLOGIES AS A FACTOR IN IMPROVING THE QUALITY OF SERVICE ORGANIZATION IN THE HOTEL AND RESTAURANT BUSINESS

This article reveals aspects of the impact of innovative technologies on improving the quality of service organization in the hotel and restaurant business. The issue of improving the quality of the organization of customer service at the enterprises of the hotel and restaurant complex was considered. The peculiarities of the application of innovative technologies at enterprises in modern conditions are analyzed. The development of information technologies and growing competition in the market of hotel services necessitate the active use of innovations in the operation of modern hotels. Nowadays, innovation is considered one of the important competitive advantages of the hospitality industry. At the same time, the spectrum of application of innovations in the activity of a hotel enterprise is quite multifaceted. The purpose of the study was to demonstrate the use of innovations in the activities of enterprises of the hotel industry. The hypothesis of the study was the assumption that the key trends in the development of innovations in the hotel industry are digitization, resource-saving technologies and environmental protection. The research methodology was based on system analysis. The article examines innovations in the hotel industry that are relevant to today's realities. Analysis of existing developments and experience of using innovations in modern hotel enterprises of Ukraine allowed the author to clarify the classification of types of innovations in the hotel industry. Based on the results of the research, the main problems that arise in the process of introducing innovations in the hotel industry have been verified, and methods of their elimination have been determined. Scope: the obtained results can be used in the practical activities of hotel enterprises in the modernization and improvement of the service process. The author proves that "green technologies" have been given a prominent place in the innovations of the hotel industry in recent years. At the same time, the idea of environmental protection is implemented not only in the aspect of providing comfortable conditions for guests, but also at all stages of the life of a hotel enterprise: from engineering research, design, construction and operation to major repairs, reconstruction and complete liquidation.

ЕФЕКТИВНІСТЬ ПІДГОТОВКИ МАЙБУТНІХ БАКАЛАВРІВ ГОТЕЛЬНО-РЕСТОРАННОЇ СПРАВИ В УМОВАХ ЗВО

The article deals with the formation of a specialist in the hotel and restaurant business at the "bachelor" level, which takes place in accordance with the Law of Ukraine "On Higher Education" (2014) and other regulatory acts. The standard of higher education for bachelors is approved by the Order of the Ministry of Education and Science №. 384 of March 4, 2020. The law emphasizes the importance of professional mobility, which allows for training and internships in other institutions. In 2024, a new industry standard was approved for the specialties "Hotel management" and "Hotel and restaurant business". A survey of 43 students of the Institute of Health, Sports and Tourism showed that 100% consider the training of specialists in higher educational institutions necessary. The problem of training future specialists requires improvement of the educational system, refinement of plans and development of new materials in accordance with modern requirements. Specialists in the hotel and restaurant business must possess personal, professional, general, social (soft-skills), digital skills, as well as basic and professional competencies. Key competencies include social, psychological and environmental aspects that contribute to the development of the individual for the benefit of society. The rapid development of innovative technologies in the restaurant industry makes it difficult for students to familiarize themselves with new programs. Graduates must know modern forms of customer service and be ready to work with various equipment. To connect theory with practice, it is worth using computer programs adapted to the specifics of the industry. The active use of video materials in education helps to make classes visual and accessible. Research shows that video content is better digested, which is important due to the limited production practices in hotels and restaurants. Modern education is constantly improving, integrating various fields of knowledge into professional activity. A specialist in the hotel and restaurant business cannot be considered qualified without knowledge of information and communication technologies, the ability to work on the Internet, communication in a foreign language, economic calculations and knowledge of foreign cultures. The integration of professional, economic, cultural and humanitarian knowledge is necessary for the formation of professional mobility of bachelors. One of the approaches is integrative. Key words: pedagogical conditions, hotel and restaurant business, professional mobility, international standards, professional culture.

THE ROLE OF STATE SUPPORT IN THE DEVELOPMENT OF THE HOTEL AND RESTAURANT BUSINESS IN THE CONTEXT OF CRISIS PHENOMENA AND EUROINTEGRATION PROCESSES

The article presents the results of a study of the state of the hotel and restaurant business in Ukraine in general and the Transcarpathian region in particular in the context of crisis phenomena. The authors analyse the peculiarities of functioning of hospitality enterprises in the context of military operations on the territory of Ukraine. The research provides an analytical review of the legislative framework and social factors that have influenced the activities of hospitality enterprises in conditions of instability. It also identifies the problems and prospects for the development of the hotel and restaurant business in the context of overcoming the consequences of military operations, European integration processes and legislative changes, and outlines promising ways of future recovery of the hospitality sector as a component of tourism. The purpose of the article is to conduct an analytical study of the state of the hotel and restaurant business in the post-covid period and the active phase of the military conflict, and also the impact of state regulation on overcoming such destructive factors against the background of Ukraine's European integration processes. Methodology. The study was conducted on the basis of an analysis of statistical indicators of the performance of temporary accommodation (accommodation) and catering enterprises, based on analytical and statistical materials of official statistics of the Zakarpattia Oblast for the period from 2020 to 2024, provided by the Main Department of Statistics in the Zakarpattia Oblast. The legal framework and regulatory documents related to the identified issues were analysed. The paper analyses the state and needs of SMEs in Ukraine as assessed by local hromadas, as well as an analytical study based on a survey of owners of hotel and restaurant businesses in Zakarpattia Oblast through personal interviews. The monitoring study covered 50 enterprises of different sizes and different forms of ownership. Results. The publication analyses the factors that stimulate the activity of enterprises in the accommodation sector, describes the destructive factors that suppress or complicate the activity of enterprises in this sphere of economic activity, and considers the state policy aimed at supporting the hotel and restaurant business and the tourism sector in general. The authors identify the commonality of problematic issues for the hromadas of Ukraine on the way to the future post-war reconstruction of the hospitality and tourism sector, as well as the functioning of this sector today. The research lists the opportunities for business on the way to European integration and the challenges associated with it. As a result, the authors suggested ways to accelerate and facilitate the integration of the local hotel and restaurant business, improve the legislative framework at the state and local levels for the development of the hotel and restaurant sector and its de-shadowing, and also emphasised the importance of close cooperation of SMEs with state and local authorities in terms of support, development promotion, investment prospects and implementation of European legislation in the activities of such enterprises.