The Defining Importance of Catering in the Reformation of the Restaurant Industry

The relevance of studying of the field of public catering has never been in doubt, since this type of activity is directly related to the most important human need – the need for food, and the state of this market is closely related to the level of development of the economy of the regions and the state as a whole and reflects the satisfaction of the needs of society and the individual. The restaurant industry in the form in which we perceive it today has been formed for centuries. In the XII century, the first restaurants appeared in China, when the cities of Kaifeng and Hangzhou had a population density of more than a million inhabitants each. One of the prerequisites for the emergence of restaurant enterprises was the rejection of local cuisine by merchants who established trade relations between cities. This implies the principle of business – you need to offer what they want to buy. The sphere of service provision in the XXI century is undergoing a reformation in terms of permissiveness, everyone can get what he wants, whenever and wherever. The Reformation did not ignore the structure of public catering. The reformation of the restaurant business is a global trend that allows us to transform qualitatively new systems of providing food services. Consumers are increasingly paying attention to the" universality of service", including the organization of food services that are not tied to the place of production, but meet the needs of the consumer. Such a cluster of services includes catering. Catering as a way of providing food services is gaining more and more popularity among marketing tools for promoting a restaurant product. The analysis of catering in a broad sense allows us to identify its role in the development of the restaurant industry.

The purpose of the article is to identify the features of catering in the system of providing restaurant services

Оbjectives. The set goal predetermined the formulation of the following objectives: study of the theoretical foundations of catering; study of the catering division into departments, structures; study of the catering product design system.

Methodology. To analyze the works of domestic specialists who covered different aspects of restaurant services, the author relied on such methods as statistical and economic analysis, comparative assessment, cause-and-effect analysis.

Results. The article considers catering as a phenomenon of the restaurant business. The features of catering, the theoretical foundations and divisions of catering are also revealed. Special attention is paid to the catering product design system.

Conclusions. The inattention of managers in the restaurant industry has led to a decline in profits from the restaurant product. To create a competent business strategy, it is necessary to take into account all possible outcomes of events and resort to universal tools to increase the attractiveness of a restaurant product.

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