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Innovation management in the restaurant business. Innovations in the restaurant business

Restaurant (from French restaurer, restore, strengthen) - an institution that sells prepared food and drinks to order for eating on the spot.

Restaurant business - entrepreneurial activity at the expense of own or borrowed funds at your own risk and responsibility, in the field of restaurant business. Like any other business, a restaurant business requires a business plan, management, market research and development of your own strategy.

The restaurant business is one of the modern promising developing sectors of the hospitality industry. People come to the restaurant not only to taste delicious dishes, but also to relax, get aesthetic pleasure and just chat with each other.

The restaurant business in terms of turnover occupies a very high place in the world (for example, in the USA it is third). At the same time, this is one of the riskiest types of business: 50% of new restaurants go bankrupt in the first year of their existence, 65% in two years, and only one restaurant out of ten survives to 5 years.

Currently, the restaurant business is one of the most promising in Russia.

In the traditional classification established by GOST R 50762-95, restaurants are divided into three classes: luxury, superior and first, each of which corresponds to a certain set of requirements. However, in modern conditions it is advisable to use a slightly different gradation; elite, restaurants for the middle class (democratic) and fast food. In addition, in addition to the usual bars and cafes, in recent years a special type of catering establishments has appeared and exists - coffee houses.

In recent years, the restaurant business has begun to attract more and more investors from various business areas. This is due, first of all, to the attractiveness of this market in the context of the country's economic growth and the well-being of the population, as well as the possibility of obtaining stable profits throughout the life of the restaurant with its competent management (catering is one of the most liquid sectors of the economy).

At the same time, the restaurant business is fraught with many dangers for potential investors. In Russia, there is no serious market experience in the restaurant industry and long-term traditions. In addition, there is no well-established methodological base that helps to conduct business. Another difficulty is that for many investors, the restaurant is seen as a "toy" that should bring in money, but not require much attention. A review of the public catering market allows us to conclude that most public catering establishments make their thematic focus dependent on the type of cuisine: hunting, sports, home, etc. An enterprise without a clearly traceable theme risks going unnoticed against the backdrop of a variety of competitors. The main mistake of investors who came to the restaurant market from other business areas is to bet on the cuisine that they know and understand. However, this is not enough. Many investors underestimate the complexity of the catering market. In order for a restaurant to start making a profit, it is necessary to build a competent marketing policy aimed at attracting and retaining the target audience. Therefore, it is necessary to inform the population in advance about the opening of the institution, and then maintain a constant interest in it, both attracting new visitors and forming the loyalty of old ones. If we are talking about a fundamentally new specialization of the restaurant (especially with exotic cuisine), it is imperative to adapt the cuisine for consumers, taking into account their tastes while maintaining a constant availability of products available for cooking. As soon as the fashion for a restaurant with an unusual cuisine passes (it takes about a year in the absence of powerful advertising), then either a period of stability begins, provided that the proposed cuisine is accepted, or the restaurant is forced to look for new directions in the menu and tastes in order to remain attractive. .

For public catering enterprises, the presence of the so-called "anchor" is of great importance, providing a constant flow of customers, since the main competition among restaurateurs is for location, which is one of the key competitive advantages in this business. That is why most of the restaurants are located in the central areas, which is explained by the attractiveness of the city center for the pastime of residents and guests of the city. That is why the vast majority of potential investors want to have a restaurant in the city center. For fast food enterprises and democratic cafes, the most advantageous location is near bus stops, educational institutions, banks, hospitals or at the intersection of major highways. However, the level of costs and competition in the conditions of the center are higher than in other areas.

In May 2011, the conference "Trade in Russia. Efficient Retail Business Technologies", "Restaurant Business" was held in Omsk, which brought together leading Russian experts in the field of retail and restaurant business, as well as the "SHEF" Culinary School and master classes dedicated to the development of retail chains and solving personnel problems of retail enterprises and restaurants. The event was organized as part of the "All-Russian Program for the Development of Retail Trade", which since 2001 has been implemented by the National Trade Association (NTA) together with the Ministry of Economic Development and the Chamber of Commerce and Industry of the Russian Federation. The co-organizers of the events were: the Omsk Regional Union of Entrepreneurs, the Omsk Chamber of Commerce and Industry, the Association of Omsk Cooks and the City Administration.

The main purpose of the event was to disseminate advanced technologies in the field of retail and HoReCa, familiarize local entrepreneurs with the experience of the country's leading retail chains, as well as jointly develop a strategy for further development of the consumer market of the city and region.

This is the fourth event since the beginning of 2011, which was organized as part of the All-Russian NTA program: conferences and master classes were previously held in Tyumen, Yekaterinburg and Volgograd. Traditionally, these events become significant events in the business life of the region and bring together up to 200 representatives of the local business elite - owners and top managers of manufacturing companies, retail chains, shopping centers, shops, restaurants, cafes, as well as officials and journalists.

During the conference "Trade in Russia. Efficient Retail Business Technologies" attention was paid to the most topical issues. Among them are the creation of a trading network, positioning and promotion of a successful brand, cost reduction mechanisms, competition between local operators and all-Russian companies. The speakers talked about the technologies for creating an efficient store: attracting investments, automating a trading enterprise, modern accounting and management tools, anti-theft systems, as well as the correct formation of an assortment matrix, rules for working with personnel, and much more. At the conference "Restaurant Business" it was about modern trends in the development of the industry, the principles of creating and managing a modern catering enterprise, ways to increase its efficiency, new approaches to the design, design and technical equipment of restaurants.

Features of the introduction of innovations in the restaurant business.

From year to year the restaurant business is developing rapidly. There is a serious competition for visitors. It is this factor that makes top managers think over not only the main strategy and style of the restaurant, but also the details that make the establishment unique and inimitable.
Only with the formation of a well-developed concept and consistent integrated implementation of all components of the restaurant business, success in the development of the restaurant is guaranteed.
Restaurants play quite an important role in human life. In addition to satisfying physiological nutritional needs, “going out” to a restaurant has an important social function.
A person needs not only to eat, but also to communicate. Restaurants are one of the few places where all the senses work and generate an overall sense of satisfaction. Taste, sight, smell, tactile sensations are combined in the assessment of food, service and atmosphere of the restaurant.
The efficient operation of a restaurant depends on several factors. Like any complex system, the restaurant begins with the idea of its founders and ends with the control of the functioning of the institution. The main role in this is played by the practical philosophy of its owner and / or director. It is revealed by the approach to doing business, which determines the ethical and moral values that are implemented in the process of the functioning of the enterprise. The main idea of the founders of the restaurant will determine its credo, and is designed to satisfy visitors as much as possible.
Restaurant business - entrepreneurial activity at the expense of own or borrowed funds at your own risk and under your own responsibility, in the field of restaurant business. Like any other business, a restaurant business requires a business plan, management, market research and development of your own strategy.

The question of the level of domestic service is relevant today. After all, when purchasing any product, we also buy a service for its sale and delivery to the consumer. A service is always attached to a product - and if there is approximately the same assortment for all, the client will go where they will add something - warmth, care, beautiful packaging or free advice. The modern Russian buyer is gradually getting used to the fact that he makes a choice in the new Russian market filled with goods and various services.
The noted features of the service sector determine the need for enterprises to act in accordance with the requirements of the market, and therefore, to carry out those transformations, develop and implement those products and improve those processes that are necessary in order to maximize the company's profit at this particular point in time in the current market situation. .
Actual problems in the modern restaurant business are: the almost complete lack of experience in the development and implementation of innovative projects in the restaurant business; the impossibility of using foreign experience in the implementation of projects of this magnitude, due to the unequal conditions for the implementation of innovative projects in the service sector.
In this regard, the development, planning, implementation and control of the implementation of innovative solutions, optimization of the management of innovative projects, development of procedures for managing the processes and cost of an innovative project, new methods of managing it, assessing the impact of parameters and results of implementing an innovative project on the performance of the company as a whole.
Innovation in the service industry is a key growth driver for a company.
One of the most promising service industries in terms of innovative management is the restaurant business. For enterprises in this area, the underestimation of innovative management in the activities of market economy entities has led to a deep socio-economic crisis and a decrease in the competitiveness of restaurants, an imbalance in their production potential, a violation of the principles and methods of management, and a decrease in the quality of services provided by restaurants. The adoption of managerial decisions by managers and specialists of restaurant enterprises is not regulated, the methodological basis for assessing the effectiveness of innovations and managing the cost of innovative projects is often absent, which makes it difficult for the innovative development of the restaurant business. All this indicates the need for appropriate scientific research. The fundamental fact is that the mechanisms for the implementation of innovative projects for service enterprises operating in a planned economy and centralized financing (the principle of minimum costs, statistical methods for determining profit and profitability) are practically unsuitable for modern Russian reality. At present, methods of managing innovative projects for service enterprises in Russia are in the process of formation.
The specifics of the restaurant business, as a branch of the service sector, implies under innovations not only the improvement of the quality of life of people (meeting the need for high-quality (environmental aspect), beautifully and tasty food prepared (aesthetic pleasure)), but also well-built relationships with customers, a competent marketing policy and PR strategy, as well as taking into account the need for commercialization of innovative developments (obtaining patents, registering trademarks). In general, an innovative project of this kind is a complex system of activities interconnected in terms of resources, deadlines and performers aimed at achieving specific goals (tasks).
The most promising is the direction of development and implementation of the system of selection, selection, adaptation and training of personnel, since innovations in this area, like in no other, have a multidirectional effect: economic, managerial, social. Based on the results of a comprehensive analysis of the trends in the development of the restaurant industry and the enterprise, it can be proposed to explore the possibilities of introducing innovative methods of working with restaurant staff.

informational-communication technologies in the restaurant business
Modern ICT, designed specifically for catering, can significantly simplify, optimize and speed up a number of routine, business-specific operations. However, their distribution in the sector is hampered, firstly, by the undersaturation of demand for catering and leisure services and, secondly, by the low technological culture of the population. Until the latter rises, innovation can only be an excess cost that does not lead to an adequate increase in profitability.
A modern restaurant (cafe, bar, club, hotel) is, first of all, a beautiful and comfortable way of spending time, one of the main elements of leisure in modern cities. The organization of such a process is extremely complex in its content and content and requires: compliance with sanitary and technological standards, control over the style and culture of the behavior of service personnel, over the accounting process, analysis of transactions, accounting for the receipt of products, formation of the cost of dishes and semi-finished products, procedures for writing off products “under zero”, etc. The requirement to automate all these processes follows, first of all, from the need to take into account a large number of details.
The convenience of automating and informatizing processes at a public catering enterprise is obvious not only from the point of view of “doing business”, but also from the standpoint of customers, since information systems allow you to work more quickly with settlements with visitors, the order of service, the provision of the proposed menu with all the necessary ingredients, without fear that they will either not be enough and the entire second half of the evening the menu will be reduced by half, or, conversely, there will be an excess of them and they will rot, never hitting the table as part of the dish.
Modern IS, designed specifically for public catering enterprises, can significantly simplify, optimize and speed up a number of routine daily, business-specific operations.
Firstly, ISs take over the procedure for forming a dish based on a set of ingredients (arbitrarily and often changing over time) and a scheme for purchasing products (not only from organizations, but also from the market according to procurement acts), etc. The maintenance of a list of dishes is automated, taking into account the norms for the consumption of products, seasonal norms for laying products in dishes, "nesting of dishes" based on the use of reference books of products and dishes (the list of dish ingredients can include both products and other dishes - with any degree of nesting).
Most ISs provide for the possibility of maintaining a quantitative and total accounting of products and dishes with a controlled percentage of markup when setting retail prices for a dish, as well as maintaining a “history” of selling prices for dishes and products.
Thirdly, ISs make it much easier and more rigorous to keep records of products and dishes in several kitchens and points of sale. In this case, IS will automatically set different prices for dishes and services, depending on the place of sale and units of measurement. Automation simplifies the process of goods movement, for example, organizing the receipt of goods directly to the kitchen or place of sale, bypassing the pantry or moving products to kitchens for the production of a dish, or to retail at points of sale.
Finally, ISs allow you to create a menu for the hall and the price list of bar products, as well as the entire set of documents and reports on public catering (menu, outfit, brand report, product report, intake sheet, etc.).
In other words, the informatization of public catering enterprises is not yet fully realized, but it is a tough necessity for a modern restaurateur.

Benefits of Integration

In a number of cases in the restaurant business, there may be a need for non-trivial system integration services. For example, if we are talking about a restaurant operating in a hotel, the task often arises of integrating the IS of the restaurant and the hotel with the ability to upload data from one system to another, for example, in order to obtain information about restaurant products and customers in the hotel.
The growth in the number of restaurants with exotic cuisine also leads to specific orders for integration services. For example, when the management of an Italian or French restaurant decides to use exclusively Italian or French products in the preparation of their dishes, this leads to the need to supplement the standard set of programs, systems for working with customs documents, increase logistics requirements, etc. Finally, integration services are indispensable when you need automated accounting for products and dishes in several kitchens and points of sale.

Technological tandem with banks

An important measure that really brings a high return to restaurants is the introduction of plastic card payment systems and deposit-discount systems that currently exist in a small number of restaurant establishments. The introduction of this type of seemingly completely simple technology, however, allows you to dramatically expand the possibilities of a leisure institution by organizing joint promotions with leading banks.
The systems not only support a non-cash form of payment, but also keep a record of regular and corporate customers, allow you to manage a system of discounts and bonuses, support remote access for customers to form applications and orders. This is, of course, a significant contribution to the principles of personalized work with clients. Great potential is received by all kinds of programs to increase customer loyalty (discounts, bonuses, special offers, etc.), the formation of a permanent customer base.
Restaurants, Web and Telecom
One of the main IT innovations for the restaurant business is the implementation of a set of web and telecommunications solutions for customer interactions. As a result, home delivery services for orders made by phone and the Internet are increasingly appearing.
The success of this high-tech service is determined by the requirement, common to all interactive systems for remote work with a client, for the comprehensive nature of the information and opportunities provided to the client by remote interactive systems. The site should not contain outdated information about prices, information about dishes that are not currently available, and also contain as few “inactive” elements as possible, for informational purposes only. Such systems should be supported by professional call centers, which are obliged to provide any assistance to the client in placing an order, inform about the estimated delivery time, etc.
The decision, of course, is not suitable for high-end restaurants, but is very important for fast foods. Currently, such services are becoming increasingly popular among the population. However, this technology has its own problems. Web and telecom technologies allow significant growth in the customer base, but meals must be physically delivered to their destination, which leads to a sharp increase in transport costs, exacerbated by congested roads in metropolitan areas. As a result, delivery during the daytime, delivery of small orders becomes unprofitable.
Restaurants are forced to increase the cost of delivery, as a result of which it becomes a question - what does the additional customer base found in this way bring more - profits due to an increase in customers or a loss due to an unjustified increase in transport costs, indirect losses due to customer dissatisfaction with a delivery delay. In this case, VIP-service would justify itself, when the cost of the delivered dish is several times higher than the cost of delivery, but VIP-restaurants, alas, cannot be restaurants on-line; Events.
etc.................

The noted features of the service sector determine the need for enterprises to act in accordance with the requirements of the market, and therefore, to carry out those transformations, develop and implement those products and improve those processes that are necessary in order to maximize the company's profit at this particular point in time in the current market situation. .

The problems that determine the relevance of the issue under consideration in the conditions of the modern restaurant business are: the almost complete lack of experience in the development and implementation of innovative projects in the restaurant business; the impossibility of using foreign experience in the implementation of projects of this magnitude, due to the unequal institutional conditions for the implementation of innovative projects in the service sector.

In this regard, the development, planning, implementation and control of the implementation of innovative solutions, optimization of the management of innovative projects, development of procedures for managing the processes and cost of an innovative project, new methods of managing it, assessing the impact of parameters and results of implementing an innovative project on the performance of the company as a whole.

Innovation in the service industry is a key growth driver for a company. Leaves an imprint and the specificity of the final product (service) - intangibility, inability to retain its properties for a long time and coincidence in time of production and consumption. In addition, an enterprise producing services is forced to operate in a situation of intense competition to an even greater extent than large monopoly companies producing goods. Under the "innovative project" in the service sector, it is proposed to understand "the result of investing in the development of obtaining new knowledge, an innovative idea to update the quality of life of people (technologies; products; organizational forms of existence of society, such as education, management, labor organization, service, science, informatization etc.) and the subsequent process of implementation (production) of this, with a fixed receipt of additional value (profit, lead, leadership, priority, fundamental improvement, qualitative superiority, progress) ".

One of the most promising service industries in terms of innovative management is the restaurant business. For enterprises in this area, the underestimation of innovative management in the activities of market economy entities has led to a deep socio-economic crisis and a decrease in the competitiveness of restaurants, an imbalance in their production potential, a violation of the principles and methods of management, and a decrease in the quality of services provided by restaurants. The adoption of managerial decisions by managers and specialists of restaurant enterprises is not regulated, the methodological basis for assessing the effectiveness of innovations and managing the cost of innovative projects is often absent, which makes it difficult for the innovative development of the restaurant business. All this indicates the need for appropriate scientific research. The fundamental fact is that the mechanisms for the implementation of innovative projects for service enterprises operating in a planned economy and centralized financing (the principle of minimum costs, statistical methods for determining profit and profitability) are practically unsuitable for modern Russian reality.

At present, methods of managing innovative projects for service enterprises in Russia are in the process of formation. Even more specified statement is true for the restaurant business, which is one of the most organization-dependent methods of personnel management and labor organization industries. To date, qualitatively new relations have been built between participants in the restaurant services market, especially given the results of the financial crisis, amendments have been made to the legislation, and a full-fledged market is gradually becoming established.

In its most general form, innovation is "the process of using knowledge and information to create and implement something new and useful."

As noted, for example, by I.E. Frolov, innovation is the embodiment in the form of a new product, service and technology and a new organizational and economic form, which has clear advantages when used in the design, production, marketing, consumption and disposal of products, providing an additional for an economic entity (compared to the previous state of affairs) ) cost savings or additional profit (or other benefit).

The specifics of the restaurant business, as a branch of the service sector, implies under innovations not only the improvement of the quality of life of people (meeting the need for high-quality (environmental aspect), beautifully and tasty food prepared (aesthetic pleasure)), but also well-built relationships with customers, a competent marketing policy and PR strategy, as well as taking into account the need for commercialization of innovative developments (obtaining patents, registering trademarks). In general, an innovative project of this kind is a complex system of interdependent and interconnected in terms of resources, deadlines and performers of activities aimed at achieving specific goals (tasks) in the priority areas of science and technology development.

Conclusions to Chapter I

Thus, having considered the theoretical aspects of innovation in the restaurant business, we can draw the following conclusions.

Innovation process is a process that covers the entire cycle of transforming scientific knowledge, scientific ideas, discoveries and inventions into innovation. Indispensable properties of innovation are scientific and technical novelty and industrial applicability.

The restaurant business is one of the most promising service industries in terms of innovative management.

At present, methods of managing innovative projects for service enterprises in Russia are in the process of formation. Even more specified statement is true for the restaurant business, which is one of the most organization-dependent methods of personnel management and labor organization industries. To date, qualitatively new relations have been built between participants in the restaurant services market, especially considering the results of the financial crisis, amendments have been made to the legislation, and a full-fledged market is gradually becoming established.

The specifics of the restaurant business, as a branch of the service sector, implies under innovations not only the improvement of the quality of life of people, beautifully and tasty food, but also well-built relationships with customers, a competent marketing policy and PR strategy, as well as taking into account the need for commercialization of innovative developments.

In this regard, the development, planning, implementation and control of the implementation of innovative solutions is becoming a key area for improving the efficiency of the company. Innovation in the service industry is a key growth driver for a company.

As a manuscript

PEKISHEVA EKATERINA PAVLOVNA

INNOVATIVE MECHANISM OF RESTAURANT BUSINESS MANAGEMENT

08.00.05 – economics and management of the national economy

(innovation management)

for a degree

Candidate of Economic Sciences

Moscow - 2012

The dissertation was completed in a non-state educational institution of higher professional education "Institute of International Law and Economics named after".

Scientific adviser -

Candidate of Economic Sciences, Associate Professor

Official opponents:

Doctor of Economics, Professor, Russian State Social University, Professor

doctor of economic sciences, professor,

FAOU DPO GASIS, Professor

Lead organization -

FSBEI HPE "Moscow State Technical University"

The defense will take place on April 25, 2012 at 12.00 at a meeting of the dissertation council D 521.005.01 at the Institute of International Law and Economics named after Moscow, highway Entuziastov, 21, room. 501.

The dissertation can be found in the library of the Institute of International Law and Economics named after.

Scientific Secretary

dissertation council
I. GENERAL DESCRIPTION OF WORK

Relevance of the research topic. In modern conditions, Russia sets itself ambitious but achievable long-term development goals, which consist in ensuring a high level of well-being of the population and consolidating the geopolitical role of the country as one of the world leaders. The only possible way to achieve these goals is the transition of the economy to an innovative socially-oriented development model.

The global economic crisis of 2 years complicated the implementation of the set goals, led to a reduction in private business spending on innovation and slowed down the development of the Russian innovation system. However, the difficult economic situation in the short term does not mean the need to revise the goals of long-term development of various business areas, but causes increased requirements for the pace and quality of economic development.

In the new economic conditions, the problems of the development of the public catering sector occupy a special place in the policy of the state. This is largely due to the social orientation of the modern market economy, the increasing role of innovations in the production of services, the expansion of the need for public catering services and the increased requirements for their quality. The sphere of public catering in our country is a large organizational and economic system. Its further development is an important social task, the solution of which is connected with the satisfaction of the vital needs of the population.

Today's business environment requires effective development strategies based on innovation that meet the needs of the market and ensure the growth of catering enterprises. It is entrepreneurship in this case that plays the main role in solving these problems, since it is the basis of a market economy and covers a wide range of economic sectors, including the catering sector.The innovation factor 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.

The prospects in the consumer market of the restaurant business as a component of the public catering sector are due, first of all, to the gradual increase in the standard of living of the population of Russia. This circumstance creates the prerequisites for increasing the investment attractiveness of the restaurant business, the emergence of new business structures, the development of regional markets and the development of related ones, for example, the market for specialized equipment for restaurant business enterprises (technical equipment with machines, special equipment and tools, production and household equipment, vehicles) , the market of intermediary services, the food market, etc.

Despite the rapid development of the restaurant industry, recognized as the most likely area for creating new jobs in the near future, scientific research on ways to manage the restaurant business on an innovative basis is far from modern needs.

The need to create an effective system for managing the development of enterprises in the restaurant business makes the issues of theory and methodology especially important, taking into account the characteristics of this area and the specifics of the services provided. Today, approaches to managing the development of the restaurant business, principles and methods of planning and regulating activities from the standpoint of the operation of the laws of the modern economy and the requirements of business practice are needed that are adequate to the prevailing conditions. Scientific support for solving these problems will contribute to the creation of an efficiently functioning public catering sector, on which, first of all, its successful development depends on increased competition and increased demands on the part of consumers for the quality of services provided.

In this regard, there is a need to form innovative mechanisms for managing the restaurant business, ensuring an increase in the competitiveness and efficiency of enterprises in this business area.

The degree of development of the problem. Questions development of the service sector is devoted to a significant number of works of both foreign and domestic authors. Among the most significant works, it is worth noting the studies of foreign authors M. Porter, K. Egerton-Thomas, F. Kotler, S. Ansoff, K. Haksever, B. Render, R. Russell, R. Murdick, D. Norton, R. Kaplan , P. Doyle, D. Angela, A. Thompson, A. Strickland.

In Russian economic science, a large number of authors are engaged in modern approaches to management. It is possible to note the works of B. Marvin, O. Verilova, O. Chkalova, A. Panov, V. Kuznetsov, V. Kvartalnov, A. Klochkov.

Various aspects of the problems of innovation management have been developed in the works of many Russian economists:,, and others.

Insufficient knowledge and degree of development of questionsinnovative management of the restaurant business, on the one hand, and a large scientific andpractical significance, on the other hand, determined the choice of the topic of this study, its purpose, objectives and the range of issues considered in it.

Object of study are modern Russian enterprises in the restaurant businessconsidered as objects of innovation management.

Subject of study is a set of organizational and economic relations that arise in the process of buildingsystems of innovative management of the restaurant business, as well as in the formation of effective mechanisms for its functioning.

Goals and objectives of the study. The purpose of the dissertation is to researching the features of innovative management of the restaurant business and developing an innovative mechanism for managing enterprises in this business area.

The implementation of this goal led to the formulation and solution of the following main tasks:

1. Explore the methodological foundations of innovation management, summarize the main theoretical interpretations of the essence of innovation and innovation, reveal the essence of the concept of innovation management in the restaurant business.

2. To identify the place and specific features of the restaurant business as an object of innovative management in the service sector of the modern economy.

3. To analyze and summarize the current state of the domestic restaurant business, to determine the prospects for its development.

4. Justify the need to improve the model of innovative management in the restaurant business, which will increase the competitiveness of enterprises in this business area.

5. Develop recommendations for improving the system of innovative management in the restaurant business: to conduct SWOT -analysis of the position of the restaurant business, build a system of balanced scorecards, key performance indicators.

6. To develop an innovative mechanism for managing the restaurant business, to substantiate the directions for improving the process of providing services in the restaurant business, the methodology for forming the optimal price and menu using a mathematical model.

Theoretical and methodological basis of the dissertation research. The theoretical basis of the study was the work of foreign and domestic authors in the field of innovation, innovation management, market economy, strategic management, and the service sector. The methodological basis of the study was a systematic approach to the study of socio-economic phenomena and patterns of their development, as well as statistical evaluation methods, graphical modeling and expert surveys.

Information base of the study. The information base of the work was the materials of the IE RAS, CEMI RAS, IME and MO RAS, analytical materials of government bulletins, statistical materials of the Federal State Statistics Service, laws and other civil legal acts of the Russian Federation directly related to the development and economic implementation of innovative management, fundamental research Russian and foreign scientists.

The dissertation corresponds to paragraph 2.12 "The study of forms and methods of organizing and stimulating innovative activity, modern approaches to the formation of innovative strategies» Passports of the specialty 08.00.05 - economics and management of the national economy (management of innovations).

Scientific novelty of the work is to develop a theoretical approach to the formation of an innovative mechanism for managing the restaurant business, which ensures the creation of conditions for its effective development and allows to intensify innovative activityRussian enterprises in the sphere of this business in order to increase competitiveness.

Among the most significant results obtained personally by the author, which have scientific novelty and are submitted for defense, are the following:

1. Substantiated scientific interpretation andinnovative management of the restaurant business as a way of organizing management activities aimed at improving the internal management system, and, as a result, at the production of a restaurant product that meets modern market needs. It is proved that the innovative management of the enterprise in the restaurant business provides an effective, well-coordinated and continuous interaction of all its structural divisions, based on the identification and forecasting of consumer demand for restaurant services, analysis and assessment of available resources and innovative development prospects.

2. A model has been developed for building an innovative restaurant business management system based on modern management approaches, including consideration of the restaurant business through the prism SWOT -analysis, as well as the application of a balanced scorecard to management in the restaurant business. A strategic map of the balanced scorecard for restaurant business enterprises has been developed.

3. An innovative mechanism for managing the restaurant business has been developed, directions for improving the process of providing services in the restaurant business have been substantiated. Recommendations are proposed for improving the personnel management system based on a system of key performance indicators ( KPI ): designed maps KPI for the key personnel of the restaurant business, as well as a motivation system based on the implementation of key performance indicators.

4. A methodology has been developed for forming the optimal price and menu using a mathematical model, taking into account the actual and forecast indicators of price, cost and sales volume of dishes, which ensures an increase in the competitiveness of a restaurant business enterprise.

Theoretical and practical significance. Practical significance of dissertation research consists of development of specific recommendations for the formation innovation mechanism restaurant business management.The results of the dissertation research can be widely used in the activities of universities in the teaching of such disciplines, as "Management", "Innovation Management", "Project Management", etc., at advanced training courses for employees involved in the field of innovation management, when solving issues of prompt response of restaurateurs to constantly changing consumer preferences.

Approbation of the research results The main provisions of the dissertation research were discussed and received a positive assessment at conferences on the problems of the development of the Russian economy, held at the IMPE. ,at methodological and scientific-practical interuniversity seminars on the problems of innovation management.

Structure and content of the work. The dissertation work consists of an introduction, three chapters, including six paragraphs, a conclusion, a list of references, which contains 95 sources, and applications. The work contains 154 pages of typewritten text, 32 figures and tables, as well as 7 appendices.

The structure of the operation is as follows:

Introduction

Chapter 1. Theoretical and methodological foundations of innovative management of the restaurant business

1.1. Conceptual Framework for Innovation and Innovation Management

1.2. Restaurant business as an object of innovation
management

Chapter 2

2.1. Assessment of the state and development prospects of the domestic restaurant business

2.2. Building a model of innovative restaurant business enterprise management

Chapter 3. Improving the management system in the restaurant business

3.1. SWOT -analysis of the operating environment of restaurant business enterprises

3.2. Formation of indicators of innovative management in the restaurant business

Conclusion

Bibliography

Applications

2. MAIN CONTENT OF THE WORK

In the introduction substantiates the relevance of the topic dissertation work and the degree of its development is determined, goals and objectives, the subject and object of research are formulated, specific scientific results obtained personally by the author, practical significance and approbation of the work are presented.

In the first chapterthe conceptual foundations of innovation and innovation management, the characteristic features of the restaurant business, as well as the theoretical and methodological foundations of innovative management of the restaurant business are considered.

The objective basis of innovations is new needs that are formed in certain areas of the life of individuals.

In Western management, depending on the place of application, three groups of innovations are distinguished:

Grocery - new products consumed in the sphere of production or in the sphere of consumption;

Technological - new methods (technologies) for the production of old or new products;

Managerial - new methods of work used by the management apparatus.

The degree of novelty of the subject content of innovations is also different. However, it is not yet possible to identify common features for any innovation.

For example, in the field of management innovation, which can be defined as any organized decision, system, procedure or method of management that differs significantly from established practice and is used for the first time in a given organization, novelty correlates with management practices in this particular business area or organization.

The need to quickly respond to changes in market conditions, the constant need to introduce innovations in management, the development of new tools in the work of the organization, taking into account the specifics of the market, make it possible to justify the need for innovative management.

Innovative management is an interconnected set of actions aimed at achieving or maintaining the required level of viability and competitiveness of an enterprise using management mechanisms.innovation processes.

Innovation management can be represented as a process of improvement, balancing the various areas of the company's work.

It has been established that at present the level of innovative activity of enterprises in the Russian Federation is significantly inferior to the indicators of the leading countries (almost 3 times lower in 2011). At the same time, one of the characteristic features of the modern market economy is the social orientation and the increasing role of the service sector in the country's GDP. The average annual growth rate of turnover in this area for the period amounted to 4.15%.One of the fastest growing sectors of the service market is the restaurant business. For the period of gross profit of organizations in this sector increased from 0.2 billion rubles. up to 25.3 billion rubles

The great contribution of the restaurant business to the socio-economic development of Russia is due to the economic and social roles that it performs.

It should be noted that the restaurant business, which is subject to the economic laws of competition, supply and demand, is also regulated by the state. True, the impact of the state on the development of the market occurs mainly not through administration and directives from above, but through civilized legal and economic methods, creating a legal and regulatory framework that regulates the restaurant business.

The analysis carried out revealed some specific features of the restaurant business. An interesting feature of the restaurant business is the dual component of the restaurant product. Thus, a restaurant product can be divided into tangible (product) and intangible (service) components, which must meet market requirements. Another feature of restaurant services that distinguishes them from industry services, where machines and automatic machines are used to a greater extent, is the wide participation of people in the restaurant process. It is the influence of the human factor on the process of providing services that causes one of the big problems of the restaurant business - the variability of quality and the lack of standardization associated with it. Thus, one of the most important components of success for the restaurant business is the availability of qualified and well-trained staff.

Profit directly depends on the quality of interaction of employees, their ability to create a certain atmosphere for customers.

The multifactorial environment for the existence of modern restaurant business enterprises makes them constantly in a state of search for new opportunities to enter the market of restaurant services, technologies and consumers, an effective management mechanism that is able to respond to changes and operate in conditions of uncertainty. Thus, there is a need to create an innovative management system in the restaurant business, i.e., the use of new management methods that allow the restaurant business to function more efficiently in the face of increased market competition.

According to the theory of M. Porter, an enterprise is able to influence competition and external factors by adapting to changes in the external environment. Therefore, the ability of the restaurant business to identify the most significant factors and parameters, the direction of change, the choice of the optimal strategy for innovation management and the means of its implementation, and forecasting future changes are highly appreciated.

Thus, innovative management of the restaurant business is a way of organizing management activities aimed at improving the internal management system, and, as a result, the production of a restaurant product that meets modern market needs.

It was revealed that although the main source of innovative development is the owners' own funds, the state does not withdraw from the economic support of restaurant business enterprises.Due to the fact that a large proportion of Russian restaurant business enterprises are small businesses, state support is also provided in the form of support for small businesses in Russia.

In the second chapterthe main trends and prospects for the development of the domestic restaurant business are considered. Based on the findings, a model of innovative management of the restaurant business is proposed.

This chapter examines the history of the formation of the restaurant business in Russia. The conducted studies have shown that the restaurant business in Russia today exists in three niches, unequal in volume and number of players - fast food, medium-price enterprises and haute cuisine enterprises. Of these, the fast food niche is 30%, 50-60% - the average price niche, the restaurant business "gourmet" - 10-20% .

At the same time, more than two thirds of the market is accounted for by international catering chains. So, today there are about 30 international chains on the Russian catering market.

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Brief information about the work:

- Written: 2009
- Number of times defended: two
- Grades in defense: excellent
- Total pages: 78
- Number of chapters: eight
- Topic: hotels, tourism, restaurants
- Samara city
- Literary material: 37
- Additionally provided: power point presentation, protective speech, handout

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Innovation management in the restaurant business. Innovations in the restaurant business

Benefits of Integration

Technological tandem with banks

Conclusions to Chapter I

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