Open AccessThe possibilities of restaurant practice to increase consumer interest in the projects being developed, taking into account the modern realities of doing business
Author(s) -
Т. А. Джум,
Ol'ga Korneva,
Anastasiya Fedoseeva,
Elena Shevcova
Publication year - 2022
Publication title -
russian journal of management
Language(s) - English
Resource type - Journals
eISSN - 2500-1469
pISSN - 2409-6024
DOI - 10.29039/2409-6024-2022-10-1-91-95
Subject(s) - competition (biology) , work (physics) , business , relevance (law) , marketing , process (computing) , public relations , engineering , mechanical engineering , ecology , political science , computer science , law , biology , operating system
The article is devoted to three topical areas of work in the management activities of catering enterprises in the modern realities of doing business. These areas are working with guests through the activation of feedback, working with staff through their 100% involvement in the trade and technological process of the enterprise, working to expand the range of offers offered to the market that can activate consumer interest, using the possibilities of collaboration and gastroactivity. The article highlights the features of conducting dialogues with guests using IT technologies and the capabilities of automated marketing services, which allow the company to become more open and understandable for its target consumer segment. The most informed guest feels his involvement in the business of this enterprise, and therefore becomes his more loyal guest. The restaurant business is a team of like–minded professionals and this article highlights the areas of work with the team that make it possible to maximize the potential and capabilities of each of its employees to strengthen the company's market positions. The article shows the relevance of the transition from competition to cooperation through collaboration, all participants involved in the project under development remain the winners, the main goal of which is to maximize the satisfaction of consumers' needs through the possibility of expanding their intellectual and gastronomic horizons with a rich leisure organization.