Affiliation:
1. Zhytomyr Polytechnic State University
Abstract
In recent years, the restaurant business in Ukraine as well as around the world has developed quite rapidly. New cafes and restaurants opened one after another, and existing locations improved the quality of services provided, while new modern formats of restaurant businesses appeared. The coronavirus pandemic did not leave any market sector untouched in 2020; the restaurant industry was hit hardest as it was one of the first to be adversely affected by quarantine restrictions. At the same time, in 2021 the situation has not improved, the restaurant business has faced an unprecedented crisis and in such conditions, the issues of flexibility and speed of reaction of restaurant enterprises come to the fore, which involves reducing costs, reorganizing business processes, implementing new innovative approaches doing business. Many cafes and restaurants have been forced to close completely because they have not been able to cope with the catastrophic consequences of the pandemic and went bankrupt. The situation remains tense due to the fact that there is no clear understanding of when the pandemic will end, and therefore restaurant managers have already realized that to maintain their business, they must act quickly, develop radically new mechanisms for each unit and adapt business processes in such a way as to ensure the functioning of restaurants in modern realities. In the current situation of uncertainty, as well as insufficient protection by government regulation, it is advisable to quickly move to new technological forms of work organization. The article considers the key problems and changes in the development of restaurant businesses in the period of the coronavirus pandemic 2020-2021. The author analyzes the experience of Ukrainian cafes and restaurants in the transformation of institutions in the initial period of quarantine restrictions, as well as mechanisms of state regulation in the legal sphere, which are presented in a number of adopted regulations. The article develops practical recommendations for the reorganization of key business processes in the restaurant business in a pandemic.
Publisher
Classic Private University
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