ORGANIZATIONAL AND TECHNOLOGICAL TRANSFORMATION OF BUSINESS MODELS OF CATERING ENTERPRISES IN UKRAINE UNDER CURRENT CONDITIONS
DOI:
https://doi.org/10.35774/Keywords:
catering, business model, Business Model Canvas, organizational and technological transformation, food box, event catering, restaurant business, logistics, digitalization, food safety.Abstract
Introduction. The development of catering enterprises in Ukraine is accompanied by organizational and technological transformation, diversification of services, increasing logistics complexity, and expanding digital interaction with customers. This necessitates a comprehensive analysis of catering business models considering production, service, logistics, and food safety characteristics.
The purpose of the article is to identify the features of organizational and technological transformation of Ukrainian catering enterprises and compare their business models based on open official sources.
Results. The main scientific results include identifying trends toward service diversification and integration, systematizing key catering formats, and distinguishing four business models: product-logistics, on-site service, technologically integrated, and integrated event models. The Publicly Confirmed Diversification Index was calculated, with an average value of 90.83%, and a methodology for assessing business model public maturity was developed based on 25 criteria grouped into five functional blocks. An organizational and technological model was proposed, and the Business Model Canvas was adapted by incorporating production, logistics, service, and food safety characteristics. The theoretical significance lies in adapting the Business Model Canvas to catering specifics. The practical significance consists in its application for diagnosing, comparing, and improving catering business models.
Conclusions. Modern catering enterprises should be viewed as integrated service-production systems requiring coordinated production, logistics, service, and management processes.
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