POST-PANDEMIC ADAPTATION OF LUXURY RESTAURANTS
Cite as APA style citation
Melnychenko S., Tkachuk T., Shram B. Postkovidnyj adaptyv laksheri-restoraniv. Visnyk Kyi’vs’kogo nacional’nogo torgovel’no-ekonomichnogo universytetu. 2021. № 5. P. 86-99.
JEL Classification: D10, D40, D47, D80, D90, F00, L80, L82
MELNYCHENKO Svitlana,
Doctor of Economics, Professor, Vice Rector on Scientific Work
of Kyiv National University of Trade and Economics;
19, Kyoto str., Kyiv, 02156, Ukraine
Е-mail: Ця електронна адреса захищена від спам-ботів. вам потрібно увімкнути JavaScript, щоб побачити її.
ORCID: 0000-0002-5162-6324
TKACHUK Tetiana,
Candidate of Sciences (Economics),
Associate Professor at the Department of Hotel and Restaurant Business
of Kyiv National University of Trade and Economics;
19, Kyoto str., Kyiv, 02156, Ukraine
Е-mail: Ця електронна адреса захищена від спам-ботів. вам потрібно увімкнути JavaScript, щоб побачити її.
ORCID: 0000-0001-8657-2621
SHRAM Bohdan,
bachelor in "Hotel and Restaurant Business",
Department of Hotel and Restaurant Business
of Kyiv National University of Trade and Economics;
19, Kyoto str., Kyiv, 02156, Ukraine
Е-mail: Ця електронна адреса захищена від спам-ботів. вам потрібно увімкнути JavaScript, щоб побачити її.
ORCID: 0000-0002-9133-7383
The aim of the studyis to analyze, determine and predict the adaptability of the current state of the world market of restaurant services, in particular – luxury segment, in a viral pandemic.
Materials and methods.The methodological basis of the research was statistical and graphical methods, which in combination allowed to analyze the dynamics of development and adaptability of luxury services in the global market of restaurant services. The information base for the study was the work of domestic and foreign scientists and Internet sources.
Results.The state of the world market of restaurant services in pandemic conditions is investigated. Based on the analysis of world ratings and opinions of business experts, the issue of pandemic challenges of restaurants of various formats is substantiated, probable directions of changes and development of the world market of restaurant services are determined. To restart the operation of the restaurant business in the post pandemic period, adaptive mechanisms for its restoration and development have been identified, taking into account the features and requirements of the luxury services restaurant market.
Conclusion. The COVID-19 pandemic has had a significant negative impact on the activities of most restaurant establishments of various formats, including premium segment restaurants. At the same time, the global pandemic crisis has provoked institutions to seek innovative adaptive approaches.
During the period of destabilization and adaptive resumption of activities, the main priorities of institutions should be, first of all, updating operating procedures, updating the customer base to return them to the restaurant, adjusting the menu to change consumer habits and preferences, improving delivery service and more.
Given the prognostic data of world experts on the future of the restaurant industry in post-pandemic conditions, the modern restaurant business is in an active phase of its restart and innovative development.
Keywords: premium segment restaurants, luxury service, fine dining, digitalization of business, the global market of elite restaurant services, pandemic COVID-19, Michelin star, adaptive development mechanisms.
Melnychenko S., Tkachuk T., Shram B. Postkovidnyj adaptyv laksheri-restoraniv. Visnyk Kyi’vs’kogo nacional’nogo torgovel’no-ekonomichnogo universytetu. 2021. № 5. P. 86-99.
FREE FULL TEXT (PDF)
DOI: http://doi.org/10.31617/visnik.knute.2021(139)06
JEL Classification: D10, D40, D47, D80, D90, F00, L80, L82
MELNYCHENKO Svitlana,
Doctor of Economics, Professor, Vice Rector on Scientific Work
of Kyiv National University of Trade and Economics;
19, Kyoto str., Kyiv, 02156, Ukraine
Е-mail: Ця електронна адреса захищена від спам-ботів. вам потрібно увімкнути JavaScript, щоб побачити її.
ORCID: 0000-0002-5162-6324
TKACHUK Tetiana,
Candidate of Sciences (Economics),
Associate Professor at the Department of Hotel and Restaurant Business
of Kyiv National University of Trade and Economics;
19, Kyoto str., Kyiv, 02156, Ukraine
Е-mail: Ця електронна адреса захищена від спам-ботів. вам потрібно увімкнути JavaScript, щоб побачити її.
ORCID: 0000-0001-8657-2621
SHRAM Bohdan,
bachelor in "Hotel and Restaurant Business",
Department of Hotel and Restaurant Business
of Kyiv National University of Trade and Economics;
19, Kyoto str., Kyiv, 02156, Ukraine
Е-mail: Ця електронна адреса захищена від спам-ботів. вам потрібно увімкнути JavaScript, щоб побачити її.
ORCID: 0000-0002-9133-7383
POST-PANDEMIC ADAPTATION OF LUXURY RESTAURANTS
Background. The biggest losses during the global COVID-19 pandemic were in the restaurant business, in particular in the premium segment, which is the flagship of global market trends. New challenges of the external environment force enterprises to find innovative adaptation mechanisms for further development and competition in the market.The aim of the studyis to analyze, determine and predict the adaptability of the current state of the world market of restaurant services, in particular – luxury segment, in a viral pandemic.
Materials and methods.The methodological basis of the research was statistical and graphical methods, which in combination allowed to analyze the dynamics of development and adaptability of luxury services in the global market of restaurant services. The information base for the study was the work of domestic and foreign scientists and Internet sources.
Results.The state of the world market of restaurant services in pandemic conditions is investigated. Based on the analysis of world ratings and opinions of business experts, the issue of pandemic challenges of restaurants of various formats is substantiated, probable directions of changes and development of the world market of restaurant services are determined. To restart the operation of the restaurant business in the post pandemic period, adaptive mechanisms for its restoration and development have been identified, taking into account the features and requirements of the luxury services restaurant market.
Conclusion. The COVID-19 pandemic has had a significant negative impact on the activities of most restaurant establishments of various formats, including premium segment restaurants. At the same time, the global pandemic crisis has provoked institutions to seek innovative adaptive approaches.
During the period of destabilization and adaptive resumption of activities, the main priorities of institutions should be, first of all, updating operating procedures, updating the customer base to return them to the restaurant, adjusting the menu to change consumer habits and preferences, improving delivery service and more.
Given the prognostic data of world experts on the future of the restaurant industry in post-pandemic conditions, the modern restaurant business is in an active phase of its restart and innovative development.
Keywords: premium segment restaurants, luxury service, fine dining, digitalization of business, the global market of elite restaurant services, pandemic COVID-19, Michelin star, adaptive development mechanisms.
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