Ensure

the safety of the institution.

Improve

the appearance of employees;

Contribute

to the improvement of service quality and sales growth;

Assist

in accounting;

Places

where you can meet guests from abroad

Places

where tables are located near the kitchen.

Places

where the average number of people in line at a table is 30 people;

Places

where you can meet the chef;

Ukrainian

workers in the HoReCa sector do not value high wages;

Qualified

workers went abroad to work

Products

for the HoReCa sector became unavailable due to the war.

The

coronavirus and the war have led to the loss of skilled personnel and

large-scale unemployment;

Manufacturers

of medical equipment;

Internet

providers;

Car

showrooms.

Hotels

and restaurants

More

unusual and exquisite dishes are presented in the menu.

Expand

the service area in the city;

Reduce

food prices;

Looking

for customers for catering;

Focused

remarketing strategy;

Strategy

for stimulating complex sales;

Strategy

of imitating the leader.

Strategy

of active involvement of consumers in the field of HoReCa;

Reducing

the number of restaurants in Kyiv;

Growth

of gastronomic fashion in Kyiv;

Increasing

the restaurant market in Europe;

Change

of service standards in Europe.

Large

businesses operating in other markets;

Restaurants

with a chef

Small

cafes and bars;

Restaurants

with large halls;

Closure

of the facility for reconstruction.

Sale

of products at the minimum price;

Attracting

attention to the brand and the promotion;

Discounts

on all goods;

Western

regions;

Southern

regions;

All

regions of Ukraine, except for Kyiv.

Buttock

regions;