Published June 30, 2022 | Version v1
Journal article Open

Organizational and Economic Triggers of the Restaurant Chain Balanced Development in the Conditions of Service Economics

Authors/Creators

  • 1. Kyiv National University of Culture and Arts, Ukraine

Description

Topicality. Transformational processes of social and economic relations in Ukraine actualize and determine the need in researching and understanding the balanced development of restaurant chain business systems through the use of modern flexible economic and organizational tools, as well as a number of triggers.

The aim of the article is a scientific practical foundation of the process of forming a balanced development of the restaurant business chain structures in service economics conditions.

Research methods. In this study, to achieve the set aim, a number of scientific and methodological approaches, which are applied in restaurant business in the formation of restaurant chains, are used. In particular, these are systemic, structural, cognitive (modern), organizational and situational approaches. Additionally, the study uses a number of scientific methods that allow to make a proper theoretical and practical analysis of the research problem, including semantic analysis, structural and logical analysis, retrospective analysis, methods of analysis and synthesis, generalization, grouping and systematization, expert evaluation method.

Results. The article actualizes and stipulates the need for further theoretical, methodological and practical study of the restaurant business in service economics. Problematic aspects that hinder the balanced development of restaurant business systems are highlighted. Modern special principles of restaurant business development are concretized; their taking into account is recommended when forming chain forms of business structures. Franchise chains are considered to be one of the most common forms of restaurant business organization in the world. The analysis of condition and problems of franchising business development in Ukraine is given; its advantages are defined and proved. The specialists’ expert assessment on the state, problems and tendencies of restaurant business development and new innovative forms of organization of its chain structures is given. The problems of insufficiently effective organizational and economic support of business activity and the lack of balanced mechanism for its development are studied. At the scientific applied level, the use of triggers in modern management practice – psychological, economic, organizational, which enhance the effectiveness of business processes – is highlighted. The special urgency of using the full tools of organizational and economic triggers system for balanced development of restaurant chains in the service economics is substantiated.

Conclusions and discussions. For balanced development of service enterprises, scientists and practitioners focus on defining and evaluating a system of indicators for continuous diagnosis of business performance. For full synergetic effect in modern business practice, a system of triggers is used; it enhances the efficiency of business processes in restaurant business enterprises in service economics. The scientific novelty of obtained research results is in further development of scientific practical provisions for economic and organizational support of balanced restaurant chains development through the understanding of the essence of balanced restaurant chains development in new conditions of competitive aggravation.

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References

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