Rasulova A. Restaurants competitiveness management

This investigation is devoted to the problem of restaurants competitiveness management. The theoretical essence of enterprise competitiveness is settled here. The factors influencing the demand on restaurant products and services are studied. The estimation of restaurant resources effectiveness and the parameters of restaurant market segmentation with the aim of their positioning in the market are proposed. The methodology of estimation of restaurant competitiveness based on hierarchical structure of single and group indexes is improved. The model of competitiveness restaurants management applied for complex investigation of factors of internal and external environment influencing the restaurant competitiveness. The basic competition strategies and benchmarking methodology for diagnostics of restaurant position in competitive environment are adapted to the work conditions of restaurants. The list of key-factors of customer decision-making and restaurant success are based. The prior strategic directionsof restaurant competitiveness raising based on enterprise positioning depending on matrixes "the service quality - the profitability of enterprise", "the service quality - the service price", "the place turnover - the service price", "the enterprise life cycle", "the influence of internal and external factors on restaurant working" are grounded here. The methodology of quality service provided by restaurant and the procedure of estimating of restaurants to confiner the class and type are proposed by the author.