Innovative technologies in catering examples. Innovative technologies in public catering

"Innovation is not just a buzzword. It
associated with something modern,
avant-garde and innovative. Innovations on
kitchen is modern technology
avant-garde currents and advanced devices. "

Sous-vide (sous vide) - which means under vacuum, in a vacuum.

The unique Sous-vide technology was invented in France by chef George Pralus, who first cooked foie gras in a vacuum bag after discovering that the liver had a more delicate flavor and better texture after sous-vide processing.

Technology Description

As you know, vacuuming and cooking, for example, in a combi steamer, allows you to reduce the weight loss of the product (for example, meat) from 20-35% to 5-7%. This technology has long been used in the process of cooking in restaurants. When the pressure is reduced, the water boils (forming steam) at a temperature of just under 100 ºС. There are some useful but heat-destructive components (i.e., heat-sensitive) in food, such as vitamins and some proteins. Vacuuming products in polymer bags significantly contributes to the preservation of all useful properties product. When vacuuming, contaminated oxygen is removed from the package, which can lead to oxidation reactions (changes in the structure of molecules) or denaturation (loss of the biological value of proteins) of many components of the food product.

Therefore, cooking in a vacuum allows you to keep many trace elements of the product in an unchanged state, both in a nutritional sense (vitamins, proteins, carbohydrates and fats) and in an organoleptic sense (taste and aroma). In addition, this practice suggests greater uniformity of preparation and greater hygienic safety during the storage process of the product.

The control and accuracy of the temperature kinetic regime of cooking become the main factors in the choice of equipment, which is the basis for the success of any enterprise. Catering.

The minimum temperature when cooking in a vacuum bag is +65 ºС while the maximum temperature is + 93/95 ºС.

Benefits of Souse-vide cooking:

Preservation of flavors and juices of the product;
- reduction of weight loss by 15-35%;
- energy saving by 20-28%;
- preventing shrinkage and dehydration of the product;
- preventing the oxidation of lipids in the product and, as a result, preventing rancidity;
- longer storage of the product after cooking in a vacuum;
- 3-40% savings in the volume of spices, since the concentration of spices and fats are preserved due to the presence of the shell;
- increase in cooking speed while maintaining heat consumption;

Whichever method of heat treatment is used, cooking temperatures vary from 65 ºС to 95 ºС (at least in geographic latitudes above sea level). The only exceptions are vacuum cooking methods and autoclaving in retort packaging.
An important parameter that should be kept under control if possible is the temperature delta, that is, the accuracy and targeting of heat transfer. Temperature fluctuations during cooking should not exceed 2 ºС.

Souse-vide has the following biokinetic temperature processing zones:
Guaranteed conditional pasteurization zone: > 63 °C +
Start of pasteurization zone: 60 °C – 63 °C
Cooking zone: 55°C - 60°C
Hazardous area: 50 °C - 55 °C
Hazardous area: 20°C - 50°C

Since the temperature and its accurate gradient fluctuation are of the utmost importance when cooking food using this technology, The chefs of all three-star Michelin restaurants, without exception, use thermal boilers.

Characteristics of a standard Souse-vide thermal boiler:

Pearl and Diamond Julabo immersion heating thermostats are suitable for temperature control of various cooking containers up to 50 liters. The devices are equipped with a clamp - a clamp for mounting on containers with a wall thickness of up to 26 mm. It is also possible to easily and quickly attach to existing containers, such as stainless steel gastronorm containers. Parts in contact with the liquid are made of stainless steel or plastic. The immersion depth is 16.5 cm. The circulation pump ensures a continuous movement of the liquid and, accordingly, an optimal temperature distribution.

The most promising area for the development of innovative activities is public catering. Recently, the role of innovations in the economy has significantly increased in the country. Without their use, it is almost impossible to produce competitive products, which would have a high degree novelty. In the conditions of market competition, producers of goods or services constantly have to look for ways and methods to reduce the costs of production of public catering products and reach a new level of its implementation. Based on this, catering companies that are the first to apply effective innovations in their activities receive a huge advantage over competitors.

Foreign and domestic experts offer various systems innovation classifiers. The works of such foreign authors in the field of economics as I. Ansoff, J. Schumpeter and P. Drucker are widely known. In the domestic literature, one can consider innovative classifications proposed by V. V. Gorshkov and E. A. Kretova, A. N. Tsvetkov, A. I. Prigozhin, P. N. Zavlin and A. V. Vasiliev, E. A. Utkin , G. I. Morozova and N. I. Morozova and others.

The most promising area for the development of innovative activities is public catering. This is facilitated by high growth dynamics and qualitative changes in the development of markets for the production of public catering products. The term "innovation" means new method enterprise work, new approach to doing business, the formation of a new style of thinking, which is a condition for the high competitiveness of enterprises in the catering industry.

The main directions for the development of innovations in public catering are:

1. Increasing the growth of catering establishments.
2. Increasing the number of customers visiting catering establishments.
3. Product innovations are the production and sale of new types of products produced by enterprises, changes in their biochemical composition (synthetic products, genetic engineering, substitutes, etc.).
4. Innovations in product technology - application automated equipment, new ways of processing products, which make it possible to reduce the time of production of catering products and increase the efficiency of production.
5. Innovations in the field marketing research, identifying the demand, tastes and needs of consumers and are one of the main factors in the development of the catering industry.
6. Entry into the market or exit of monopoly firms from the catering industry. Large companies lead to competition between existing businesses in branch. Many small manufacturers go bankrupt under their pressure, dumping prices and brand.
7. Cost changes in manufactured products. With an increase in the cost of raw materials, the price of ready meals increases, which leads to a decrease in the share of consumers of public catering establishments. The increase in prices is directly related to adverse weather factors in the region.
8. Introduction of new, improved products to the market. This innovation has a positive impact on catering in general. In recent years, more refined and high-quality food products have been in the greatest demand.
9. Changes in legislation. This factor forces out less weak participants from the market, leaving strong, large enterprises trade and catering, which leads to a decrease in competition.
10. Changes in the social situation and quality of life of the population of the region. This indicator has a positive impact on public catering.
11. Reducing uncertainty and risk in business. Currently, the food service industry has a medium level of uncertainty and risk. The constant and paramount human need for nutrition, as well as compliance with the requirements of fashion and society, reduces the risk of illiquidity of manufactured products. The level of risk is proportional to the general economic condition of the country.

The driving forces of the industry have a negative and a positive value.

Negative values:

• changes in pricing policy manufactured products;
• changes in the industry under the influence of laws and regulations;
• displacement of small public catering enterprises by larger monopolies.

Positive influence is exerted by:

• increasing the growth rate of the catering industry;
• increasing the number of buyers;
• introduction of innovations in technological processes of production;
• production of improved new goods;
• reducing business risk.

Regardless of the outcome of the assessment of the attractiveness of the food service industry, enterprises often have the opportunity to reduce the impact of the negative factor of increasing the cost of the product by changing the range of products, ingredients in dishes and drinks. When large manufacturers enter the market, they determine their own individual policy, find their guest, as well as a market for their products.

Classification of innovations

The following features can be distinguished, according to which innovations in public catering are classified, presented in Table 1.

Table 1 - Classification of innovations in public catering

Innovation processes in the field of public catering development in our country are associated with innovations in the distribution system, the restructuring of the wholesale link, innovations in retail and customer relationship marketing.

You need to know that when organizing the production of public catering enterprises, it is necessary to be based on existingthree main areas:

1. First direction- This is a production that is built on the basis of classic ideas built in the 70s, where obsolete technologies dominate. In such establishments, production is usually organized according to the rules of a conservative chef based on his traditional memories and outdated experience. Such a leader plans the daily work of production so that all workpieces are completed in advance. As a result, working on such technological scheme difficult to create and improvise. And it is almost impossible to fulfill non-standard orders of guests. With such an organization of production, the chef pays more attention to the proven cooking technology than to satisfying the tastes and preferences of the guests. This direction in production can justify itself in hotels, where the turnover of consumers is quite high.
2. Second direction- is highly technological and implies the use of modern software and high-speed equipment in production, which is equipped with sound or light indicators of program errors. Production must have powerful hoods that do not harm environment and provide comfortable working conditions in the hot shop. The disadvantage of this direction is expensive and energy-intensive equipment. The advantage of this direction is: Provides an increase in the quality standard of food; Allows not very experienced chefs to work; It is optimal to use the time before the arrival of visitors, i.e. modern machines and ovens can restore vacuum and frozen foods as well as pre-cooked meals. In production with this direction, the chef manifests himself as a gastronomic technologist.
3. T third direction- it combines technological achievements and personal experience of chefs. This direction is suitable for organizing production in family and seasonal restaurants and cafes. The main distinguishing feature of this direction is the preservation of the taste of each ingredient and the desire to expose as little as possible various types heat treatment fresh food. The chef at such a production pays great attention to seasonal products and their daily purchases in the market. At the present stage of development of public catering in Russia, the third direction is generally accepted.

The choice of one direction or another determines the layout and equipment of production. In addition to choosing one of the three directions, it is necessary to take into account the development of processing technology food products which are developing very fast.

Recently, more and more people have reconsidered their gastronomic preferences in favor of fish, vegetable and non-fish seafood products. And here the chefs should always follow the novelties of the market of food products and products. In our country, products that have undergone vacuum processing are practically not used: boiled vegetables with a shelf life of 14-21 days, as well as prepared for cooking with a shelf life of up to 6 days at temperatures from 0 to 3 about C. As global trends show, the future belongs to these products.

INNOVATIVE TECHNOLOGIES FOR CREATION OF LARGE-CAPACITY CULINARY PRODUCTIONS The loading area of ​​the enterprise. Product acceptance. Unloading and accounting. Tycoon offers a full range innovative equipment for acceptance, sanitary disinfection, weighing and boring from the factory packaging of all groups of raw materials. The loading area is represented by scales, washing baths, sanitary access control systems with access control, boring tables, an express analysis laboratory, an automated control system accounting point, a security post, a buffer zone for GN standard carts. The loading area is subject to sanitization using a foam generating device and compressed air. The room is equipped with thermal curtains, swing doors, mobile UV amalgam irradiators, a special washing cabinet for reversible trolleys.

INNOVATIVE TECHNOLOGIES FOR CREATING LARGE-CAPACITY CULINARY PRODUCTIONS Unpacking All products supplied to the enterprise are unpacked in GN 1/1, ½, 2/1 standard gastronorm containers. Root crops are loaded into mesh boxes on wheels (up to 500 kg). Preservation products after sanitary wiping are laid out on GN trolleys. After acceptance, accounting and weighing, raw materials enter medium-temperature, low-temperature chambers and dry storage pantries. After each acceptance of the goods, the boring zone is treated with special disinfectants and treated with open amalgam radiation. Meat products are placed in 200 l stainless steel vats and sent to the defrosting zone

INNOVATIVE TECHNOLOGIES OF CREATION OF LARGE-CAPACITY CULINARY PRODUCTIONS Equipment for indigenous workshop. Equipment for the vegetable shop is represented by production lines of different capacities for washing vegetables, root crops, fruits and leaves. The degree of automation of the lines depends on the investment opportunities of the project. The equipment consists of a vibro-washer for vegetables, automatic cornudo-type cleaners, a manual cleaning conveyor, cyclones for drying leaves, fruits and noble vegetables. Cabbage, zucchini, eggplant, pumpkin are cut and transported to the workshop in special stainless steel weighing tanks. The rest of the products are transported in gastronorm containers or stainless steel 200-liter vats (depending on production volumes).

INNOVATIVE TECHNOLOGIES OF CREATION OF LARGE-CAPACITY CULINARY PRODUCTIONS Equipment for a cold shop. Equipment for the cold shop (workshop for the production of blanks for salad and hot shops) is represented by unique universal American-made vegetable cutters. The equipment allows you to cut vegetables, fruits, gastronomy with more than 100 types of cuts. The speed of the devices exceeds analogues by 8-10 times. This results in significant energy savings. Such equipment will be used at fruit and vegetable canning factories. The most inefficient cuts are also used in factories and catering kitchens. The cold shop maintains a constant temperature of +12°C. Sliced ​​products are transferred to the salad shop using a conveyor.

INNOVATIVE TECHNOLOGIES OF CREATION OF LARGE-CAPACITY CULINARY PRODUCTIONS Equipment for a vegetable shop. All peeled and chopped vegetables, according to the multiplicity, are delivered in gastronorm containers or plastic euro boxes to the salad shop. Some of the vegetables enter the hot shop already cut according to the multiplicity for cooking in steamers (steamers). In the salad shop, salads are mixed in rotary crank mixers. These mixers are specially designed for mixing salads with a delicate texture. They provide uniform and correct mixing without violating the integrity of the fractions. Layered salads are laid out in plastic trays in layers. Korean salads are mixed by hand in weighing vats as they are not well mixed by machine. After mixing the ingredients, the salads are dosed using volumetric dosers.

INNOVATIVE TECHNOLOGIES FOR CREATION OF LARGE-CAPACITY CULINARY PRODUCTIONS Packing area. Packing in MGS RP Technology offers modern packaging equipment from Super Sealer Australia, which has been operating uninterruptedly for 3 years at the kitchen factories Elki-Palki, Shokoladnitsa, Crocus-Expo, Satellite, Skazka, Teaspoon ". The equipment is represented by dispensers, conveyor lines and rotary pourers for sauces and soups. The equipment packs products in the MGS environment according to the “vacuum-gas” principle.

INNOVATIVE TECHNOLOGIES FOR CREATING LARGE-CAPACITY CULINARY PRODUCTIONS Hot shop The hot shop is represented by the following types of equipment: low-temperature cooking baths, pressure steamers for high-speed and economical cooking of vegetables, steam boilers for cooking soups, sauces, pasta and side dishes, smoking cabinets for cooking and smoking delicacies, tilting frying pans for frying minced meat, autoclave chambers for cooking vegetable caviar and lecho. All equipment is certified under the Star Energy program (USA) and, as official studies prove, provide resource saving by 25-40% due to high-speed steam cooking and lower power consumption.

INNOVATIVE TECHNOLOGIES FOR THE CREATION OF LARGE-CAPACITY CULINARY PRODUCTIONS Product cooling area. Cooling of products is carried out in a simple and at the same time innovative way. Boiled meat, vegetables, seafood are placed in disposable cheap plastic bags and hermetically clipped. After clipping, the products are placed in ice baths, to which a glycol chiller is connected. Water circulation and a temperature of +0.5 °C guarantees cooling of up to 500 kg of products from a temperature of +80 °C to a temperature of °C. Such technologies are widely used in the USA and Canada. Savings on the purchase of equipment (as opposed to working with blast chillers) is - 100% on the purchase of equipment and 450% on energy consumption

INNOVATIVE TECHNOLOGIES OF CREATION OF LARGE-CAPACITY CULINARY PRODUCTIONS Meat shop equipment. Meat shop equipment is represented by a wide variety of equipment for butchering, tenderizing, stuffing, slicing, passing through a meat grinder, mixing cutlet masses, shaping, massaging and stuffing into shells. The unique American equipment allows you to significantly improve the quality of the product by marinating in spices, beating, skipping, rolling, vacuum massage of faith. The equipment has energy saving functions under the Star Energy program. Most of the developments are patented and have no analogues in the world. Such processing equipment is exclusively installed in MC Donalds and KFC kitchen factories in the USA, in large meat processing enterprises producing premium class products.

INNOVATIVE TECHNOLOGIES OF CREATION OF LARGE-CAPACITY CULINARY PRODUCTIONS Sanitary equipment. The company RP Technology introduces a system of quality control and sanitary and hygienic indicators according to the HACCP methodology. elevated sanitary regime the enterprise involves the use of innovative sanitary equipment: sanitary checkpoints, special equipment in the meat shop, steam sterilizers, steam generators for washing technological equipment steam at a temperature of °C, foam generators for washing floors and walls, special hand and foot treatment systems (no touch), water and air disinfection stations.

INNOVATIVE TECHNOLOGIES FOR THE CREATION OF LARGE-CAPACITY CULINARY PRODUCTIONS Design RP Technology offers a full range of services for the design of catering plants with the invitation of foreign experts. Design involves the introduction of innovative solutions in the field of engineering equipment: ventilation, sewerage, water and air filtration, air conditioning, heating and others. Design principles involve maximum automation of all technological processes and maximum leveling of the consequences of the negative impact human factor. In the period from 2007 to 2009, RP Technology launched more than 20 innovative facilities that save up to 40% of the cost of communal payments and up to 50% of the staff against the standards of classical cooking. Innovation Resource saving Reliability

INNOVATIVE TECHNOLOGIES FOR CREATION OF LARGE-CAPACITY CULINARY PRODUCTIONS Project implementation Integrated equipment of corporate catering enterprises and factories - kitchens is carried out according to the following principles: - Resource saving implemented in engineering networks and technological equipment; - Detailed study of the project with the involvement of leading British and American technologists-designers; - Development of an economic, technological and logistical model; - Providing numerous options for equipment from various global manufacturers with technical, technological and economic justifications choice.

INNOVATIVE TECHNOLOGIES FOR CREATING LARGE-CAPACITY CULINARY PRODUCTIONS Magnat provides a full range of consulting services for the design of factories - kitchens, the selection of technological equipment, the creation of an algorithmic system production processes with the invitation of leading technologists - industry practitioners. All work is included in the cost of the equipment delivery set.

INNOVATIVE TECHNOLOGIES ALLOW TO MAKE PRODUCTS BETTER AND THE ENTERPRISE MORE ECONOMICALLY Product type / Processing type Classic processing option Innovative processing option % Savings when using an innovative method 1 Meat, poultry, game, fish (cooking) Combi oven Low-temperature cooking system for cooking in vacuum bags 20% savings product weight, 15% savings in marinade and spices 2Vegetables (cooking) Combi steamer, stove-top boilers Steamer (steamer) 30% energy savings, 2 times more speed, 20% less water consumption 3 All types of products (cooling) Blast chiller, cooling room room/chamber Water Cook&Chill 6 times faster cooling rate. Energy saving – 300% 4Soup cooking Boiler cooking Boiler with a steam jacket 2 times higher cooking speed, 50% energy savings 5Cutting vegetables Disk-type vegetable cutters Guillotine-type vegetable cutters 2 times higher cutting speed 2 times less power consumption 6 Meat and fish defrosting Chamber defrosting High frequency defroster 20% weight loss savings. Defrosts 100 times faster (5-6 minutes 100 kg). Preserves product quality 7 Cleaning of premises and equipment Detergents, manual washing Washing with a steam generator and foam generator Saving 100% of detergents when washing large dishes and equipment. 50% savings in detergents when washing walls and floors 8 Transfer of products from workshop to workshop Trolleys Conveyor Reduction of 8 staff members 9 Packaging equipment Manual correx packaging Packaging on a conveyor 50% reduction in personnel. Reducing the cost of packaging by 20% 10Packing salads Packing and mixing by hand Packing at the dispenser Reduction of 60% of the site staff. Precise dosing. Abuse Protection

1

The most promising area for the development of innovative activities is public catering. Recently, the role of innovations in the economy has significantly increased in Russia. Without their use, it is almost impossible to produce competitive products that would have a high degree of novelty. In the conditions of market competition, producers of goods or services constantly have to look for ways and methods to reduce the costs of production of public catering products and reach a new level of its implementation. Based on this, catering companies that are the first to apply effective innovations in their activities receive a huge advantage over competitors. The theoretical and methodological approach to the innovative development of the public catering sector is considered. A model for the development of the nutrition sector in the conditions of the region is presented in order to provide the population with a healthy diet based on the creation and functioning of an innovative infrastructure. The general questions of innovations and innovative activity are stated. The analysis of the market of public catering enterprises in regional conditions, its essence and components of development is given. It is shown that one of the most effective ways of socio-economic development is the use of the cluster approach, including as a basis for stimulating innovation.

catering establishments

innovation

market analysis

1. Alekseeva D. A. State and trends in the development of public catering in Russia // Scientific and methodological electronic journal"Concept". - 2016. - T. 6. - S. 151–155. – URL: http://e-koncept.ru/2016/56066.htm.

2. Actual problems and prospects for the development of the hospitality industry. Publishing House of St. Petersburg State University of Economics, 2014. - 159 p. - ISBN 978-5-7310-3025-0

3. National innovation system and state innovation policy of the Russian Federation / Background report to the OECD review of the national innovation system of the Russian Federation, Ministry of Education and Science of the Russian Federation. - M., 2009. - 206 p.

4. Novoselov S.V. Management of scientific and innovative activities of the University of Technology: problems and solutions / S.V. Novoselov, L.A. Mayurnikova - Kemerovo: Kuzbasvuzizdat, 2007. - 199 p.

5. Novoselov S.V. Analytical system management innovative development organizations and enterprises in regional conditions based on hybrid technologies: monograph / S.V. Novoselov. - Barnaul: publishing house Altai Printing House, Barnaul - 2009. - 261 p.

6. Novoselov S.V. Fundamentals of management of innovative development of organizations and enterprises in regional conditions / S.V. Novoselov, L.A. Mayurnikov. - Kemerovo, 2013. - 261 p.

7. Obolenskaya L.V. Technological platforms in the Russian version: an innovative breakthrough or a repetition of the past // Innovations. - 2012. - No. 4. - S. 94-97.

8. Packermanov E.M. Evaluation of the innovation process in domestic legislation and in the "Oslo Guide" / E.M. Packermanov, I.R. Shegelman, D.B. Odlis // Microeconomics. - 2011. - No. 4. - P. 14–17.

9. Theoretical and methodological approach to the innovative development of public catering: monograph / L.A. Mayurnikova [and others]; edited by L.A. Mayurnikova; Kemerovo Technological Institute of Food Industry. - Kemerovo, 2014. - 199 p.

10. Modern forms service in the restaurant business: Textbook / T.A. Jum, G.M. Zaiko - M.: Master, NIC INFRA-M, 2015. - 528 p.: 60x90 1/16.

11. Chugunova O.V. Dynamics of development of public catering in the Sverdlovsk region / Chugunova O.V., Mekerova O.V., Vyatkin A.V. // In the collection: Food market: state, prospects, threats. Collection of articles of the International scientific-practical conference. Yekaterinburg, 2015, pp. 102-109.

12. GOST R 50762-2007 "Classification of catering establishments". M.: Standartinform. - 2007. - 15 p.

13. the federal law No. 127-FZ of August 23, 1996 "On science and state scientific and technical policy" [Electronic resource]. URL: http:consultant.ru/document/cons_doc_LAW_11507/

14. Decree of the Government of the Russian Federation of 08.12.2011 No. 2227-r “On approval of the strategy for innovative development of the Russian Federation for the period up to 2020” [Electronic resource]. URL: http://base.garant.ru/70106124/

16. Forecast of the socio-economic development of the Russian Federation for 2016-2018 [Electronic resource]. URL: http://economy.gov.ru/minec/about/structure/depmacro/20151.

17. Decree of the Head of the Administration of the city of Yekaterinburg No. 141 of 18.01.2013 “On approval of the strategic project “Kitchens for every taste”. [Electronic resource]. URL: http://xn--80acgfbsl1azdqr.xn--p1ai/officially/glavadoc/glavadoc2013/4966/.

18. Ministry of Agriculture and Food Sverdlovsk region[Electronic resource]. URL: www.mcxso.midural.ru

19. Main indicators of socio-economic development of the Ural Federal District for January - December 2014 [Electronic resource]. URL: www.gks.ru

20. Russian market public catering 2013-14 [Electronic resource]. URL: http://www.research.rbc.ru/articles/11/07/2013/562949987835652.

21. Socio-economic situation of the Sverdlovsk region in January-June 2015 [Electronic resource]. URL: www.sverdl.gks.ru

22. Location of catering establishments in the Sverdlovsk region as of 01/01/2015. Territorial body Federal Service state statistics for the Sverdlovsk region. [Electronic resource]. URL: www.sverdl.gks.ru

23. Daily information business online magazine of the hospitality and food industry in HoReCa segment[Electronic resource]. URL: http://www.horeca-magazine.ru/.

24. Portal of the food and hospitality industry. [Electronic resource]. URL: http://www.restoranoff.ru/.

Chugunova O.V. one

1 Ural State University of Economics

Abstract:

The most promising area for development of innovative activity is catering. Recently Russia has significantly increased the role of innovation in the economy. Without using them it is almost impossible to produce competitive products, which would have a high degree of novelty. In a competitive market producers of goods or services constantly to seek ways and methods to reduce production costs of products and entering a new level of implementation. On this basis, enterprises of public catering, the first to apply in its activities effective innovations, you get a huge advantage over competitors. Considered theoretical and methodological campaign for the innovative development of the sphere of public catering. The model of development of power in the region with the aim of providing the population with a healthy diet on the basis of creation and functioning of innovation infrastructure. Outlines General issues of innovation and innovation activities. The analysis of the market of public catering enterprises in the regional context, its nature and components of the development. It is shown that one of the most effective ways of socio-economic development is the application of the cluster approach, in particular, and as a basis for stimulating innovative activity.

keywords:

public catering enterprises

The key direction for achieving economic growth and improving the quality of life of the population in the modern world is the development of innovative activities, the widespread dissemination of innovative technologies, products and services. At present, in developed countries, 70-85% of the growth in gross domestic product is accounted for by new knowledge embodied in innovative production and management technologies. This allows us to draw a conclusion about the formation of a society based on knowledge. Knowledge, embodied in innovative products, becomes the main capital in society at the post-industrial stage of its development. The strengthening of the role and importance of innovation in social development leads to the fact that the pace of development and implementation of innovations increases dramatically.

The role and place of public catering in the process of innovative development of the economy

The modern economy is a complex management mechanism in which various structural elements of commercial, industrial, informational and financial nature interact, for the successful functioning of which economic transformations are necessary, taking into account the interests of regions, industries, enterprises and society as a whole. The results of economic transformations based on the intensification of innovation and innovation management receive real economic content only through a system of links with material production accompanied by an increase in the performance of each public catering enterprise. The main goal of the innovation policy of an enterprise in the service sector, including public catering, is to create and develop a basis for effective transformations of its economy, when innovative business comes to the fore as an object of management.

At present, one of the most important priorities of the state policy of the Russian Federation is the transfer of the economy to a fundamentally new path of development - innovative. The knowledge-based economy is global in nature and oriented towards the global market. As the experience of developed countries shows, the transition to a new economy requires the creation of new tools that will ensure a favorable investment climate.

In Russia, only 4-5% of enterprises develop and implement innovative developments in their activities. In the US, this figure exceeds 35%. The most important aspect of the organization of innovation activity is its financing. In developed countries, innovation activities are financed from both public and private sources.

AT all-Russian classifier public catering as a separate industry is not singled out. Public catering is defined as a sub-sector (sub-system) of trade, specializing in the production and sale of ready-to-eat food and in serving the process of food consumption by the population. This provision is enshrined in the Concept for the Development of Domestic Trade in Consumer Goods of the Ministry of Trade of the Russian Federation, where the public catering system is singled out as one of the components of domestic trade.

The term "public catering" according to GOST R 50647-2010 "Services of public catering. Terms and definitions" can be defined as "an independent branch of the economy, consisting of enterprises various forms ownership and organizational and management structure that organizes the catering of the population, as well as the production and sale of finished products and semi-finished products, both at the public catering enterprise and outside it, with the possibility of providing a wide range of services for organizing leisure and other additional services.

As can be seen from the definition, public catering enterprises perform three main functions: production, sale and organization of consumption of culinary products by the population in specially organized places, however, along with these functions, it is necessary to single out such a public catering function as “organization of leisure and social events for the population” .

Modern economic conditions force entrepreneurs in the food industry to look for new products, technologies and production methods to achieve a higher quality of services provided in order to attract guests. Art and traditions, national flavor and classical elegance, ethics and etiquette, experience and the latest service technologies play an important role in restaurant service. To expand the customer base, the restaurant must provide unique services, new ideas and innovations, because every client wants something unusual and original.

One of promising areas for the development of innovation is catering. This is facilitated by high growth dynamics and qualitative changes in the development of markets for the production of public catering products.

Innovation - an innovation in the field of engineering, technology, labor organization or management, based on the use of scientific achievements and best practices, providing a qualitative increase in the efficiency of the production system or product quality. . The concept of "innovation" means a new method of operation of an enterprise, a new approach to doing business, the formation of a new style of thinking, which is a condition for the high competitiveness of catering enterprises.

The main function of innovation activity is the function of change in better side. Innovative processes are taking place in all sectors of the economy, including the food and hospitality industry as one of the major segments modern business, as evidenced by the statistics. The public catering market has not yet reached the saturation stage. In 2015, the growth rate slowed down under the influence of the crisis that engulfed many sectors of the economy. But it is the decline in business activity that makes the guest more demanding and makes establishments fight for each guest.

Innovation activity, as a rule, is characterized by a fairly high degree of uncertainty and risk, therefore, the important principles of the innovation functioning system are the plurality of funding sources, flexibility and adaptability to the rapidly changing environment of innovation processes.

Legislatively, the formation of a national innovation system is defined as an activity in two areas:

1) the formation of a favorable regulatory framework innovative activities with the involvement of results scientific research into economic turnover;

2) building a developed infrastructure to support innovation, technology transfer and rapid transfer of the results of scientific research with commercial potential to the business sector for the production and launch of new high-tech goods and services.

It is known that an effective basis for the innovative development of enterprises, organizations, industries and regions is the innovative infrastructure. The structure of the innovation infrastructure includes: technology parks, technopolises, business incubators, business centers, centers for collective use, etc.

According to the authors, it is advisable to consider the food industry, trade and public catering (food industry) together as part of innovative development, starting with the agro-industrial complex. When discussing issues of nutrition and health, as a rule, diets are considered in terms of usefulness, balance, etc. Each person builds his diet either autonomously (on his own at home), purchasing products on the market, or using the services of public catering establishments.

Important for development innovative activity in the field of nutrition, including public catering enterprises, is the creation of innovative infrastructure in the conditions of the region. one.

Rice. 1. The relationship of industries and its impact on public health

The innovative activity of catering enterprises in the total number of surveyed organizations in the Sverdlovsk region is 12.5%, including the share of organizations implementing technological innovations - 10.3%, marketing innovations - 2.3%, organizational innovations - 4.7% , environmental innovation - 3.1%. The total volume of innovative goods, works and services performed by organizations in the service sector, according to the State Statistics Service for the Sverdlovsk Region, is 14,331 million rubles. .

The main goal of innovative activities in the field of public catering is to ensure the growth of the technological level and competitiveness of enterprises. Therefore, the innovative policy in the field of public catering should be aimed at improving the efficiency of using the scientific and technical potential of enterprises, updating existing and creating new technologies in public catering, taking into account world experience, and intensifying the processes of commercialization of scientific developments.

Considering the food industry from the point of view of innovative development in terms of the participation of public catering enterprises in the above structures in order to achieve their goals, one can note their low activity. For example, in the Sverdlovsk region, a functioning technopark focused on basic industries has a certain focus - the metallurgical industry. This, in turn, determines the low interest in enterprises within the agro-industrial complex, including public catering enterprises.

One of the most effective ways of socio-economic development is the use of the cluster approach, including as a basis for stimulating innovation.

The formation of a general policy of cluster development of the Sverdlovsk region is associated with the development of mechanisms for the functioning of specialized clusters that ensure the transition of the traditional economy of the region to an innovative type.

The innovation-educational cluster is a system association various organizations(educational, scientific institutions, industrial enterprises, organizations of investment and innovation infrastructure, bodies government controlled, bodies local government, public organizations, etc.), which makes it possible to use the advantages of intra-cluster interaction in order to more quickly and efficiently disseminate new knowledge that stimulates innovation to increase the competitiveness of the region's economy.

The object of innovative educational clusters is not individual business entities, but their intracluster interaction, implemented in the form of programs and projects for the effective dissemination of new knowledge, training and retraining of professional personnel in accordance with the needs of the labor market.

Innovation educational clusters of industrial type act as an integral part of the general cluster system of the Sverdlovsk region. Orientation of each innovative educational cluster to a specific type production structure, industries and types economic activity, allows solving a complex of interdisciplinary problems facing all cluster initiatives.

One of the principles of innovative development of enterprises and organizations is the partnership of cluster members (thematic, regional, etc.). As partners, representatives of science, education, industry and / or the service sector (business), representatives of innovative infrastructures and, if necessary, public services(for example, Rospotrebnadzor, Yekaterinburg medical Center), as well as public organizations (Sverdlovsk Regional Union of Industrialists and Entrepreneurs (employers), the Society of Commodity Managers, the Union for the Protection of Consumer Rights, etc.).

As an element of an innovative educational cluster for the development of the food industry, one can consider the creation, for example, at USUE of such structures as: "Association of Culinary and Restaurateurs of the Sverdlovsk Region", "School of Food Technology", "International Culinary School", student business incubator, etc. .

The "Association of Culinary and Restaurateurs of the Sverdlovsk Region" is intended to unite the enterprises of the food and hospitality industry in Yekaterinburg and the Sverdlovsk Region.

The "Association of Culinary and Restaurateurs of the Sverdlovsk Region" includes: Ministry agro-industrial complex and Food of the Sverdlovsk Region, Administration of the Sverdlovsk Region; USUE; Sverdlovsk Regional Union of Industrialists and Entrepreneurs; restaurant owners and hotel business; HoReCa partner organizations, etc.

The main goal of the "Association of Culinary and Restaurateurs of the Sverdlovsk Region":

Creation of an information space for the exchange of experience, expansion of opportunities for industrial, social and innovative development of enterprises - members of the Association, solving educational, cultural, scientific and other issues of the development of the hospitality industry; increasing the prestige of the profession; training personnel for innovative activities in the field of nutrition; lobbying and protecting the interests of members of the Association in government and state structures.

The main activities of the "Association of Culinary and Restaurateurs of the Sverdlovsk Region" are the organization of the information space, increasing the prestige of the profession and training highly qualified personnel, including for innovative activities.

The main trends in the development of the public catering market in the regional context

The creation of an innovative infrastructure in the field of the food industry, as part of the food industry as a whole, is also relevant because, in general, the public catering market has recently been growing, both in the Sverdlovsk region and in Yekaterinburg.

According to statistics, the food industry (food industry, Agriculture, trade and the consumer market (public catering) occupy almost 25% of the region's economy.

A feature of public catering services in Sverdlovskaya is territorially uneven development: the most dynamically developing network of catering enterprises is in large administrative and industrial centers, in the regional center - the city of Yekaterinburg; in medium-sized and small towns, regional centers, development has stabilized, and measures are being taken to preserve the existing potential; in remote areas where the rural population predominates, the public catering sector is poorly developed.

Despite the slowdown in the growth rate, which is associated with the general economic situation, the positive dynamics in the development of the catering network remains (Fig. 2) and as of 01/01/2016, the number of objects providing catering services is: 6537 units of the stationary network and 525 units of non-stationary objects .

Rice. 2 The pace of development of the catering network for 2011-2015

In 2015, the number of stationary catering facilities increased by 98 units and the growth rate of the catering network amounted to 101.5%. The growth of the network of stationary catering facilities is noted mainly due to the increase in catering facilities of the open (public) network.

In the structure of stationary facilities, the share of public network enterprises is 59.8%, closed and social networks - 40.2%, respectively.

Rice. 3. Dynamics of development of the public catering network of the Sverdlovsk region for 2011-2015

In the context of administrative administrative districts, the dynamics of the development of the public catering network is presented as follows (Table 1)

As can be seen from the data in Table 1, the leaders in the development of public catering enterprises are the Gornozavodsk and Southern districts, as well as municipalities that are not part of the administrative districts. It is in these districts that there is a steady increase in the opening of new food establishments. This is explained by the fact that the largest and most developed cities of the Sverdlovsk region, such as Yekaterinburg, Nizhny Tagil, Kamensk-Uralsky and others, are located in these districts. In other districts, the picture is not so positive - there is a slight decline in the development of public catering.

During the analyzed period, a significant decrease was noted in the Western District (-35 units). Only in the urban district of Pervouralsk, 23 objects were suspended, 7 units of enterprises were closed in the urban districts of Sredneuralsk and Achit, 4 units each in Krasnoufimsky and Artinsky urban districts.

To the share of large municipalities, which are among the ten most economically developed and largest administrative centers, accounts for most of the catering establishments - this is 3.76 thousand units, which is 57.5% of the total number of catering establishments in the Sverdlovsk region. The city of Yekaterinburg accounts for 38.1% of the total number of catering establishments. And every year the share of large administrative centers in the total number of catering enterprises increases.

The structure of the public catering network market in the Sverdlovsk region as of January 1, 2016 is shown in fig. four.

The ratio of the shares of enterprises by types in comparison with the results of 2013 has changed somewhat: the share of enterprises with a higher level of service (restaurants, bars, cafes) has increased by an average of 1.15%, and vice versa, the share of enterprises of the type "canteen", "buffet", " cafeteria".

As can be seen from the structure today, public catering enterprises in the Sverdlovsk region are an extensive network of restaurants, bars, cafes, which are part of the structure of diversified enterprises, including sports, intellectual clubs, bowling alleys, entertainment and leisure centers.

Note: canteens (including public, school, student, work, etc.); enterprises of other types (buffets, cafeterias, culinary shops, coffee houses, PBO, etc.)

Rice. 4. Structure of the public catering market in the Sverdlovsk region in 2015, %

Table 1

Dynamics of development of stationary public catering establishments in the Sverdlovsk region

	Administrative management district	Number of catering establishments
	Western District
	Eastern District
	Northern District
	Mining district
	Southern District
	Not included in the districts
Total for the Sverdlovsk region

Over the past five years, there has been a dynamic development of enterprises with more high quality services, including "premium" class enterprises: the network of restaurants increased by 1.4 times - 215 enterprises against 155 in 2010; a significant increase was noted among enterprises of the "cafe" type - 1.5 times, the increase was 389 units.

Yekaterinburg is one of the leading cities in Russia in terms of public catering turnover (Fig. 5), and ranks third after Moscow and St. Petersburg.

Rice. 5. Turnover of catering cities Russian Federation with a population of more than 1 million people in January - September 2014 (billion rubles)

Ministry regional development a rating of Russian cities attractive for living was compiled, in which Yekaterinburg took the 5th place. When compiling this rating, such factors as the demographic characteristics of the population, the natural and ecological situation, the availability of housing, transport and engineering infrastructure, human resources, the welfare of citizens and social infrastructure were taken into account.

Thus, it is possible to consider the catering system of Yekaterinburg as the most important part of the consumer market, which makes it possible to give an integral assessment of the socio-economic standard of living of citizens.

The turnover of public catering establishments in Yekaterinburg is increasing from year to year. And its share in the total turnover in the Sverdlovsk region for 4 years increased from 64.8% to 67.5%. This is a clear example of the fact that catering services are in demand by consumers and are in a state of constant improvement and development (Fig. 6).

Rice. 6. Changes in the turnover of public catering in the Sverdlovsk region and the city of Yekaterinburg

The dynamics of changes in the number of public catering establishments in the city of Yekaterinburg is also positive. In the period from 2006 to 01.01.2015, the number of catering establishments increased from 1403 to 2151 units. At the same time, it can be noted that the number of opened enterprises is also increasing every year. Speaking about the fact of the increasing number of public catering establishments, it is necessary to take into account the fact that the distribution in the districts of the city is not even. The distribution of catering establishments by districts of Yekaterinburg is shown in fig. 7.

According to the statistical data obtained, the distribution of public catering enterprises in Yekaterinburg is not even. So, in the central districts (Leninsky and Oktyabrsky), as well as in the Kirovsky district, the number of catering establishments is significantly higher compared to other districts of the city, which is explained by the more developed infrastructure of the districts and greater investment attractiveness.

Rice. 7. Distribution of catering establishments by districts of Yekaterinburg

The largest number of catering establishments is located in the Leninsky district, which is explained by the citywide significance of this area. It is in the Leninsky district that most of the administrative bodies, commercial structures and shopping and entertainment centers are concentrated, which ensures high level demand for services and products of public catering enterprises. The shortage of places is especially acute in such districts as Ordzhonikidzevsky, Chkalovsky, as well as in areas of new development.

With an increase in the number of catering establishments, the provision of places per 1000 inhabitants also increases. At the same time, both the number of places in the specialized network and the public network increase (Fig. 8.).

Rice. 8. Analysis of the availability of places for public catering enterprises 2008 - 2014 (places per 1000 inhabitants)

On fig. 9 shows data on the availability of public network places by districts of Yekaterinburg as of 01.01.2015.

The development of food industry enterprises is characterized by unevenness, both in market segments and in territories. At the same time, the changes are not only quantitative, but also qualitative. The democratic segment is growing at a faster pace, while the elite segment, at best, retains its existing positions, the lower price level also remains in the conquered positions of the market. This trend can also be traced at the level of the city of Yekaterinburg (Fig. 10).

Rice. 9. Availability of public network places by districts of Yekaterinburg (places per 1000 inhabitants)

Rice. 10. Distribution of catering establishments of the public network of Yekaterinburg by types, %

It has been established that the cafe is the most attractive type of public catering establishments for investors. This can be explained by the fact that this type of catering establishments is the most popular among the consumer and quite profitable for the investor. It is worth noting the fact that the number of public network enterprises in Yekaterinburg is steadily growing from year to year at a fairly rapid pace.

Rice. 11. Distribution of specialized network enterprises in Yekaterinburg by types, %

Raising the level and quality of life of the population has somewhat changed the traditional food culture. Shops (departments) of culinary and ready meals are very popular today. Therefore, large catering establishments, retail chains actively develop culinary production, open specialized departments, including in supermarkets and shopping malls. The main trends in the development of public catering in Yekaterinburg include:

Increasing the number of enterprises throughout the catering network. The number of enterprises such as bars and cafes especially increased (12% and 7%, respectively) in the public network and canteens at recreation centers of a specialized network (the number of enterprises increased by 3 times), while the number of cafeterias is significantly reduced (reduction in the number of enterprises by 3 times). All this leads to the fact that the change in the turnover of public catering enterprises is in the form of stable growth;

Increasing consumer demand for the quality of services provided by catering establishments. To meet the ever-increasing demands of the consumer, companies operating in the field of public catering are corporate trainings and various kinds of professional forums aimed at the exchange of experience and the search for solutions to emerging problems in the field of public catering;

Uneven development of the public catering market. The uneven development is both qualitative and geographical in nature. In the central districts of the city, the quality of services provided significantly exceeds this indicator in other parts of the city;

Entry of new players into the catering market. The continuous development of the city of Yekaterinburg attracts major players in the catering sector, both regional and all-Russian and even world-class. Food establishments open large networks, which in turn leads to increased competition and improved quality of services provided;

Growth in price-quality ratio. An increasing number of public catering enterprises are beginning to approach the issue of pricing more competently and establish a certain correspondence between the price and quality of the catering services provided.

An innovation in the field of public catering is the result of activity (service product, technology or its individual elements, new organization service activities, etc.), which is able to more effectively meet the needs of consumers. Modern approach to innovation in the service sector is increasingly based on the consideration of innovation as a process. The main focus is on the process of renewal and continuous improvement. Process innovation is a necessary element in the development of a foodservice company. Changes usually concern internal processes or processes related to the preparation, delivery of products and services to the end user. It can be either a complete restructuring of business processes, or a strategy of permanent major changes in key processes.

Based on the analysis of the market of public catering enterprises in the Sverdlovsk region and the city of Yekaterinburg, it is shown that the largest number of public catering enterprises have different organizational forms and formats. However, many of them are organizational form that does not fit into any of the existing standards (GOST) for public catering establishments. The data of the study of public catering enterprises in Yekaterinburg are similar and typical for examples of cities in other regions of Russia. The results of the analysis of the public catering market showed that there is competition not between public catering enterprises, but competition for the client, that is, the quality of consumer service determines consumer preferences, but also leaves much to be desired. Understanding the essence of the innovative development of public catering enterprises and striving for competitiveness based on economic efficiency activities are at the heart of the strategy stable operation catering establishments for the future.

Assessment of innovative potentials of public catering enterprises

Foreign and domestic experts offer various systems of innovation classifiers. The works of such foreign authors in the field of economics as I. Ansoff, J. Schumpeter and P. Drucker are widely known. In the domestic literature, one can consider innovative classifications proposed by V.V. Gorshkov and E.A. Kretova, A.N. Tsvetkov, L.A. Mayurnikova, A.I. Prigogine, P.N. Zavlin and A.V. Vasiliev, E.A. Utkin, G.I. Morozova and N.I. Morozova and others.

Innovations are classified into groups according to features, criteria, and in management practice they use various classifications by scope, intensity, etc. depending on the field of application, we can distinguish:

Organizational and managerial - analysis of guest traffic using IT technologies and system analysis; creation and implementation of a new organizational structure; formalization of business processes; introduction of a budgeting system (cash flow budget, income and expenditure budget);

Marketing - ways to promote goods and services of public catering enterprises: building the loyalty of guests and staff, entering new market segments, building the image of public catering enterprises; creation of new formats of enterprises (atelier restaurant, gastronomic Pub, etc.);

Production - application in the work of public catering enterprises: latest developments IT - technologies, automation and software (Liko, R-keeper, Story House); use of energy-saving equipment and technology;

Social - the concept of healthy eating; organization of a workplace for the production and sale within the framework of catering enterprises of appropriate food products (having social - high nutritional value; economic effect) using new technological equipment, technologies and intellectual resources of specialists as intellectual capital in the strategy of the concept of healthy eating for different segments of the population .

The main types of innovations in the food and service industry can be divided into groups: technical and technological and organizational and managerial:

Technical and technological innovation is the implementation new technology, devices, mechanisms, as well as technological methods and modes of cooking. New technological lines, equipment for halls, bars and, of course, kitchens are the most actively developed innovation. Innovation in product content means changes in cooking technology. Today, only a quarter of establishments use new technologies. These innovations bring significant profit, but require special skills, high standards of product quality and the general culture of the institution. For example, molecular cuisine. When cooking, proponents of "molecular cuisine" take into account the physico-chemical mechanisms responsible for the transformation of ingredients during the culinary processing of food.

Also one of the most successful innovations in the nutrition sector are automated systems accounting. Unified programs allow you to track full cycle from taking an order in the hall to transferring it to the kitchen and simultaneously writing off the rest of the products. Implementation computer technology(computerization), increasing the use of information technology tools, facilitates work, and allows continuous improvement of the entire production process.

Organizational and managerial innovations are associated with new types of services, with the most effective forms of service and with the organization of labor standards. To date, the question of the level of service in the food industry is quite relevant. Since, if we purchase any product, then in addition we also buy the service of selling it and delivering it to the consumer himself. A service is always added to the product - and if there is a very similar assortment, the guest will go exactly where they will add a pleasant bonus - care, good service, beautiful packaging of goods, and so on.

New service technologies are also based on new communication opportunities, IT technologies, the ability to manage demand using virtualization methods. Food industry enterprises do not just issue personal cards loyal customers, but maintain thousands of file cabinets using CRM systems, organize their own websites, create social networks, take orders and arrange virtual parties.

Innovations in the field of guest service primarily consist in the introduction of the latest technologies. With the help of an electronic menu, which is usually a tablet, each visitor will be able to place an order, and at the same time he can find out as much information about each dish as possible. Appearance can be viewed from all sides, and the calorie content of a dish is quickly calculated, the final cost of the order is determined, and you can also classify all drinks and dishes according to any criterion. While waiting for an order, you can not waste time in vain, but check email, chat in in social networks or just play.

It can be argued that innovative activity in the field of public catering enterprises in its direction should not only cover the sphere of production of goods and the sphere of their consumption in general, but also track the characteristics of specific consumers, which, ultimately, necessitates a programmatic approach that provides for forecasting, selectivity and targeting, rational use of all types of resources.

Efficient Management restaurant business in a competitive market requires setting marketing activities at the appropriate level. However buying behavior consumers of restaurant services and its motives are heterogeneous, therefore effective management restaurant business requires solving the problem of segmenting the restaurant services market.

Conclusion

The relevance of innovative activity in the region is determined by the fact that its main task is to ensure that the enterprise can receive scientific development "today" in a form that will allow it to be implemented "tomorrow" in the literal sense of the word.

Innovative enterprises and the sector of small innovative enterprises in organizational interaction with scientific organizations, universities are the basis for the development of the region's industries. Statistical accounting and systematization of innovative enterprises has difficulties that are associated with the definition of " innovative enterprise”, “innovation-active”, “small innovative enterprise”. These difficulties are related to the fact that, for example, in the field of nutrition, they do not assess the innovative potential of enterprises in order to attribute (or not attribute) specific enterprises to the group of innovative ones.

The innovative approach is playing an increasing role in developed countries, and in modern Russia in the context of development market relations and the need to get out of crisis situations, this role is especially great. The growing role of innovations in the field of nutrition is due, firstly, to a change in the culture of food, the quality and environmental friendliness of goods, and not their cost, are put in the first place. Many consumers are willing to pay more for natural, wholesome food. Food industry and catering companies try to focus on the points that are important for the modern buyer (Natural ingredients and safe raw materials, high nutritional value, without excess fat, without GMOs, dyes and other artificial ingredients). Food production technologies today are increasingly becoming "sparing" in order to save vitamins and useful trace elements in the raw materials used in the manufacture of products. If the product itself cannot be considered useful, it is additionally enriched with vitamins or other useful substances, such a product will be more popular than its unenriched counterpart.

Secondly, the need for deep qualitative transformations in the Russian economy in order to overcome the crisis and enter the trajectory of sustainable growth. The driving force behind innovation is competition, which is inseparable from entrepreneurship. It is on the basis of innovation that it is possible to use more advanced technology and organization of production, improve the quality of products and services, ensure the success and efficiency of the catering enterprise. Solving these problems requires an innovative, entrepreneurial approach, the essence of which is the search for and implementation of innovations.

An analysis of the catering market showed that, on the one hand, the decentralization of the catering sector has led to a lack of information space, which is necessary for small catering enterprises to know and use scientific achievements and excellence, on the other hand - fierce competition forces them to innovate and innovate to retain competitive advantage. Urbanization contributes to this - expanding the boundaries of cities and making public catering more in demand.

Thus, innovation activity is dominant in shaping the trajectory of the economic development of public catering enterprises and determines the possibility of the transition of this sector of the consumer market to a qualitatively new level of development, which, in turn, requires conscious and purposeful management of the innovative development of entrepreneurial structures.

Bibliographic link

Chugunova O.V. INNOVATIVE DIRECTIONS OF DEVELOPMENT OF THE SPHERE OF PUBLIC CATERING // Scientific review. Economic sciences. - 2017. - No. 3. - P. 29-39;
URL: http://science-economy.ru/ru/article/view?id=928 (accessed 20.04.2019). We bring to your attention the journals published by the publishing house "Academy of Natural History"