Innovation strategies in restaurant business

Such a need for dietary and preventive products is due to the general state of health of the population, which is progressing diseases that occur due to an unbalanced diet.Based on the above, we can confidently say that the introduction of innovative products has a significant impact on the stabilization and development of public catering enterprises, increasing their competitiveness and efficiency.The policy of promoting public catering enterprises, using a set of tools, including innovative ones, connects customer focus with the functions of human resources management,research, financial policy and production in order to meet the needs of the customer to their advantage (Lyandau Y.V., Ponomarev M.A., 2011).The development of the restaurant business is a multi-faceted and complex system of organization of production and sales of products. It focuses on meeting the needs of consumers and making a profit.The main task of such a business is the ability to attract a client to the institution. Choosing a restaurant or cafe, a person, first of all, pays attention to the attractiveness of signage and outdoor advertising. Studies show that if the exterior design is original and beautiful, then 75% of people passing by will remember this restaurant.However, this is not a guarantee of quality service. Unskilled staff, an ill-conceived interior or a vague concept of the restaurant can have a negative impact on the reputation and profit of the institution.The human factor plays a fundamental role in building a business, and a business built in the field of services and food – especially. This dependence arises from the fact that the same employee can serve customers perfectly today and poorly tomorrow. The reasons for such errors are subjective and commonplace.At the moment, the number and persistence of crisis manifestations in the economic life of society have left a noticeable imprint on the effectiveness of marketing innovations introduced and the economic situation of the restaurant clientele, so the professional competence of the business owner or its manager has become a priority in the list of measures to fight for survival.Speaking about the introduction of new technologies, there is a questionabout the need for training, which applies to all employees.However, even here there may be problems when finding a compromise between a large-scale set of tasks and the minimum amount of time allocated for training. But there is a solution and it lies in the proper planning and effective conduct of training sessions. In this case, the training program can be mastered in a very short period of time.And if the above factors can be both present and absent in a particular case, then such a phenomenon as competition is a permanent component of the market.It is important to keep in mind that the most reliable definition of the weaknesses and strengths of marketing innovations is possible only if the evaluation criteria are properly developed, which fully characterize all aspects of its activities.It should be noted that in the most favorable position are those enterprises and institutions that constantly modernize their activities, using various innovative methods that give uniqueness and the ability to meet constantly changing consumers.ConclusionSumming up, it can be noted that the application of innovations in restaurant service is an integral part of the development of the restaurant business in a competitive environment.Modern technologies allow us to maintain a high level of service, expanding the range of services provided in the restaurant complex, improving the management system, strengthening control over the work of staff, ensuring a high level of guest safety.The innovation strategy is an interconnected set of measures and actions for the effective use of the innovative potential of the enterprise, ensuring the achievement of long-term development goalsTime benchmarks play an important role in making management decisions, as they can contribute to the success or failure of a company.There are many stages in the development of an innovation strategy, and the choice of an innovation strategy is recognized as one of the main ones, since the right choice depends on the receipt of innovations.At the same time, it should be noted that a characteristic feature of organizational and technological innovations in the service sector is the satisfaction of the needs of producers and consumers of services.The restaurant business, as a sector of the service market, is one of the fastest growing sectors of the national economy.Innovation is one of the main drivers of the restaurant business.And the most promising innovations in the restaurant business at the present stage are free Wi-Fi, the practice of "Open Kitchen", electronic Menu, QR code, and so onInterest in new innovations is growing faster and faster every year. There are many ways to apply new technologies, but it is important to understand that guests are becoming more advanced, accustomed to using new technologies, open to innovation and new consumption patterns. Innovation in restaurants is a tool that creates opportunities.Among the new technologies and trends in restaurant management, the leading role belongs to business automation, the active use of wireless technologies and more advanced software products.It is safe to say that the introduction of innovative products has a significant impact on the stabilization and development of public catering enterprises, increasing their competitiveness and efficiency.Modern technologies allow us to maintain a high level of service, expanding the range of services provided in the restaurant complex, improving the management system, strengthening control over the work of staff, ensuring a high level of guest safety.Thus, we can conclude that the main feature of the restaurant business is that its success depends on careful consideration of the concept of the institution, as well as the integrity of innovation.BibliographyAnsoff I., (2019), Strategic Management. 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