Аналіз роботи закладів тимчасового розміщення й організації харчування в Україні

Abstract

Проаналізовано кількість закладів громадського харчування, динаміку кількості працівників у суб’єктів господарювання та обсяг реалізованої продукції суб’єктів господарювання, задіяних у наданні послуг тимчасового розміщення й організації харчування. Охарактеризовано основні структурні показники за видом економічної діяльності підприємств «Тимчасове розміщення й організація харчування». Розглянуто сучасні тенденції та перспективи розвитку цього сектору економіки.

The market of temporary accommodation and public catering establishments develops dynamically, occupies an important place in the state economy but remains unsaturated. This activity field is one of the most profitable in the world and at the same time the most risky. Its feature is high innovation, practical orientation and dynamic development. The research paper analyzes the development dynamics of temporary accommodation and catering in Ukraine; features and prospects, as well as the main trends are identified. The analysis of the total number of legal entities which are involved in the provision of temporary accommodation and catering services in Ukraine increases every year. During the period 2017–2019, the number of business entities which are involved in this activity increased by 21%, i.e. from 57,6 to 69,7 thousand units. Rapid increasing of sales volumes of business entities which are involved in the provision of temporary accommodation and catering services is occurred. In general, during 2017–2019, this index increased by 53,4%. In the field of temporary accommodation and catering services, small enterprises predominate, namely micro-enterprises, the number of which is more than 96%. Today, the restaurant industry of Ukraine suffers great losses. Due to the pandemic, a large proportion of restaurant market operators have refocused the work of restaurants on delivery services, launched promotions, updated menus, and introduced a variety of food kits and more. Measures such as business process reorganization and temporary staff reductions have become common to the entire restaurant market. In such conditions, large companies in the restaurant business market have ample opportunities to absorb weaker competitors. The restaurant system process restructuring is underway. That is why, now more than ever, innovative solutions, creative ideas, non-standard approaches to work are becoming important.