Improve

the appearance of employees;

Ensure

the safety of the institution.

Assist

in accounting;

Contribute

to the improvement of service quality and sales growth;

Places

where tables are located near the kitchen.

Places

where you can meet guests from abroad

Places

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

Places

where you can meet the chef;

Products

for the HoReCa sector became unavailable due to the war.

Qualified

workers went abroad to work

Ukrainian

workers in the HoReCa sector do not value high wages;

The

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

large-scale unemployment;

Hotels

and restaurants

Internet

providers;

Car

showrooms.

Manufacturers

of medical equipment;

Reduce

food prices;

Expand

the service area in the city;

More

unusual and exquisite dishes are presented in the menu.

Looking

for customers for catering;

Strategy

for stimulating complex sales;

Strategy

of active involvement of consumers in the field of HoReCa;

Focused

remarketing strategy;

Strategy

of imitating the leader.

Reducing

the number of restaurants in Kyiv;

Change

of service standards in Europe.

Growth

of gastronomic fashion in Kyiv;

Increasing

the restaurant market in Europe;

Restaurants

with a chef

Large

businesses operating in other markets;

Restaurants

with large halls;

Small

cafes and bars;

Closure

of the facility for reconstruction.

Attracting

attention to the brand and the promotion;

Discounts

on all goods;

Sale

of products at the minimum price;

Western

regions;

Southern

regions;

Buttock

regions;

All

regions of Ukraine, except for Kyiv.