Innovation in catering examples. Innovative Technologies in Catering

In this article, we will familiarize ourselves with a business area such as retail and catering, and touch upon it. The most significant of them are:

The need and rules for processing statistical reports on the extent of trade;
  Reporting and rules for paying tax liabilities on commercial property;
  Updated sanitation requirements for grocery stores and food service outlets;
  Connection to;
  Changing the rules for registering price tags for goods;
  Innovations regarding the allowable number of workers from other countries;
  Rules for ownership of markets located in capital buildings;
  Introduction of innovative cash registers.

So it follows that latest changes in 2016  they will mainly focus on innovations in reporting, the cash customer service system, as well as EGAIS, which will become relevant from the first month of the new year. For all entrepreneurs who are associated with retail or catering, this year will bring considerable costs and expenses. The transition to new rules of sanitary services, the connection of an automated system and the purchase of new cash registers - all this will lead to rather serious costs. The state will introduce some concessions that will allow the IP to slightly ease the process of introducing changes for itself. For example, some deferrals of tax deductions will be provided, as well as slightly delayed penalties for the lack of timely payment. Next, we consider each of these innovations and its features.

Reporting and rules for the payment of tax liabilities on commercial real estate

Since the beginning of 2016, new rules have been introduced that apply to individual entrepreneurs paying property taxes in accordance with the cadastral value of this property. Now, the need for reporting will arise in each quarter of the year, according to the changes that were made to article 379. It is also said here that the rules established for reports by the authorities have the right to cancel for a business entity. That is, it is likely that this innovation will not affect all individual entrepreneurs. In addition, according to the approved changes in the legislation, the payment of property tax now applies not only to its owners, but also to those who have the right to own the property. This applies to all areas that are used as retail or office space.

Updated Sanitary Requirements for Food Stores and Catering

This year, sanitary services also introduce new conditions for those whose business is retail trade or catering. If now these areas of entrepreneurial activity are guided by the installations that were introduced in 2001 and corrected in 2007, then from 2016 they will change. These changes affect absolutely all individual entrepreneurs whose activities are connected with the sale of products through any outlets, whether it is kiosks, shops, market or fair sales points. The exact time for which entrepreneurs will have to reorient their activities, according to the new laws of the sanitary services, has not yet been precisely determined. So, what changes is the Rospotrebnadzor preparing?

In one room it will not be possible to store both food products and goods of a non-food group;
  Changes in trade also include a ban on the sale of products and a non-food group of goods in the territory of one department or trading floor;
  In order to sell culinary products, they will need to be packed before selling;
  A ban is introduced on the sale of food group products that were packaged using a vacuum apparatus;
  If in the department ready-made catering is placed for sale, then eggs are not allowed in this department;
  Employees of outlets, as well as employees of restaurants and cafes will no longer be able to sell cakes in portions, independently slicing and packing them;
A number of changes will also be introduced regarding the necessary sanitary standards for places of storage, receipt and sale of grocery products.

Connection to EGAIS

Since 2016, all enterprises that are engaged in the production and sale of certain groups of alcoholic beverages and have an income exceeding 300 thousand rubles will have to connect to the Unified State Automated Information System. Such enterprises include:

Manufacturers of beer drinks and beer;
  Producers of cider, poire, as well as mead;
  Enterprises that purchase, store or supply alcoholic beverages or beverages that contain a percentage of alcohol;
  Individual entrepreneurs who buy beer or other alcoholic beverages with a view to their further retail sale.

The scheme of work with EGAIS:

In order to ensure the operation of the EGAIS, it is necessary to purchase a number of technical tools that will be used for subsequent data transfer and control of the goods. Each individual entrepreneur can visit the official website egais.ru, where he can get acquainted with the list of necessary technical devices, which changes in trade oblige him to purchase. Since after the innovation, the EGAIS customer base will increase significantly, government agencies have updated and improved it specifically by the beginning of that year. Also, on the site you can find all the information about what reports and data will need to be sent to the bodies of the Federal Agency for Alcohol Control. For entrepreneurs whose companies buy beer drinks, beer or mead and cider, the list of information necessary for the authorities should contain the following data:

Information about the citizen who pays taxes: his identification number, name of individual entrepreneur, as well as the type of activity and code of the product he buys, according to the classifiers;
  Data that is present on the consignment note of a freight forwarding or international transport nature, or in the certificates that are attached to them or to customs declarations;
  Information on all application numbers, as well as dates and times when they were recorded in the EGAIS;
  Data of an individual entrepreneur or the enterprise itself;
  Data on what products were ordered along with their names;
  Calculations regarding how much is the turnover of each type of product, indicating its type and name;
  All documents that give permission for the production, purchase and sale of alcoholic beverages;
Changes in trade also include the need to provide data on counterparties with which the IP cooperates during the purchase of products, which should contain their identification numbers, addresses and names or personal data;
  It is also necessary to provide data on how many products were purchased, as well as how many were installed after the inventory. Here it is necessary to indicate the numbers of excise stamps of goods, the federal brand, which are always present on the alcoholic products that are labeled;
  If any product came with a defect or is not suitable for sale, it is necessary to inform the authorities that it has been written off and indicate the reasons.

Also from the first day of this year, come into force new journal rulesin which individual entrepreneurs will keep records of the retail sales of alcohol products. The authorities made this decision, based on the fact that the retail trade in alcohol products is controlled only by means of procurement accounting, which complicates the control itself. A new type of control journal will need to be presented to each individual entrepreneur who sells products containing alcohol. There are no specific requirements for the way this journal is maintained: it can be either paper or electronic. But after the sale of each unit, it will be necessary to enter data into it. Moreover, this should be done no later than the next day from the date of sale, as well as after the delivery has been received and opened, which will subsequently be used for bottling to customers. At the moment, there are no specific deadlines for when this document should be submitted to the control authorities, but Rosalkogolregulirovanie  clarified that these data should be taken into account and used to fill out alcohol declarations, and they are submitted every quarter. At the same time, tax inspectors are empowered to maintain control over the documentation, which characterizes the retail trade of a particular individual entrepreneur. If the logbook is not available at the point of sale or it is not kept in accordance with the rules, then the inspector has the right to apply sanctions to this company. For a legal entity this will be a fine of up to two hundred thousand rubles, and for a physical person - up to fifteen thousand. Such a violation is prescribed in article 14.19 as a violation of the rules for controlling the sale of alcoholic beverages. Because unified state automated information system (EGAIS) is required to connect, for its absence a penalty is also applicable. But due to a number of innovations and additional costs, the government postponed the need for connection for six months, which implies that until July 1, the IP has time to purchase the necessary technological resources, as well as learn how to use the system. If you believe the latest information, then until March, the absence of EGAIS from the entrepreneur will not be exactly fined, but how it will be further is not yet known.

Changing the rules for designing price tags for goods

Starting in 2016, new formats will be introduced for the design of price tags on certain groups of goods. This is indicated in the new version of the legislation and decrees of the authorities, which regulates retail trade. Now, an individual entrepreneur will not be able to confine himself to a paper price tag placed on goods. It will be necessary to install additional electronic information media. What exactly they should be does not matter - here the entrepreneur is given the right to choose. It can be running lines, stands or boards, with prices written on them in chalk, as well as any other means of providing information. For those whose retailing is a bargain, there are also a few innovations. For example, a person who distributes goods should have a price list with him, which will indicate the names of each product and their cost.

Innovations regarding the allowable number of workers from other countries

From 2016, the number of employees who are not citizens of our country will be limited. The restriction will remain the same as last year: an individual entrepreneur cannot hire more than fifteen percent of foreign citizens to an enterprise whose activities include the sale of alcoholic beverages. Such changes in the trade in cigarettes and tobacco products are also present. It is worth recalling that persons who are not citizens of the Russian Federation are not allowed to work on the sale of medicines and medicines, at market outlets and non-stationary trading facilities.

Rules for Owning Markets in Capital Buildings

Since the beginning of this year, agricultural market trading platforms, the activities of which are carried out in cities with over one million people, can only be organized in capital-type buildings. Changes in trade, in accordance with the adopted amendments to the laws on retail bazaars, indicate a ban on their work in any other locations except capital buildings. Also, from the first day of this year, all entrepreneurs who have in their possession the agricultural commodity market should re-equip it so that the standards of architecture, urban planning standards, as well as building rules are respected.

Introduction of innovative cash registers

Quite a lot of talk and gossip in the government raised the issue of installing new cash registers for entrepreneurs who carry out retail trade and catering. The authorities tried to think about how to make the transition and at the same time not to cause significant damage to the employees of small and medium-sized businesses, because the costs are quite large. The new cash desks have a number of positive qualities, such as the ability to immediately send information about what operations were carried out using an online transmitter. In December last year, it was said that public catering and retail have the right to switch to the use of this equipment in series, and most recently an amendment was made that in 2016 the transition to the use of new cash registers will be carried out if possible and at the request of the individual entrepreneur. But with february 2017  the use of new cash desks may become a prerequisite for individual entrepreneurs. In addition, from the same time, it is planned to introduce the transfer of fiscal information to the tax inspectorate using electronic forms and fiscal information operators. For entrepreneurs who provide catering and retail sales, the mandatory use of new cash desks is scheduled for July 1, 2017. And a year later, those individual entrepreneurs will join the mandatory users of a new type of cash registers. Which work on the basis of a patent tax system. Since that time, a ban will be established on the implementation of settlement transactions using a bank card or cash, without using a new type of cash desk. However, according to the amendments, some activities will still be exempted from these requirements. These will be the following:

Sales of magazines, newspapers and other products offered by press kiosks, but only if more than half of their sales are newspaper or magazine;
  Sale of securities;
  Sale of tickets for travel in vehicles that travel around the city, as well as travel and coupons;
  Catering for employees of educational institutions, as well as for pupils and students of these institutions;
  Sale of goods at fairs, exhibitions, markets and other places that are intended for the sale of goods, but this does not mean shops, stalls, tents or trade pavilions;
  Sale of goods from the small retail group, which is carried out using wheelbarrows, trolleys, trays and other methods of distribution. But it should be borne in mind that this does not mean trade in those groups of goods that require certain efforts for their storage and sale, and are also difficult from the technical point of view;
  The sale of tea and coffee, in accordance with the established rules and assortment in passenger cars;
  Selling ice cream and drinks that do not contain alcohol, on tap, in stalls;
  The sale of beer, milk or kvass from barrels, as well as the sale of fish or kerosene from a special tank;
  Sale of vegetables, fruits, melons in the collapse;
  Reception of glass containers or other raw materials for disposal by the population. This does not apply to precious stones or metals, as well as to the reception of scrap metal;
  Selling products that are related to religion or literature that is dedicated to this topic;
  Conducting various rituals of religion, ceremonies that are related to such rituals;
  The sale of stamps and other postal signs, which are necessary to confirm the payment of postal services.

It is likely that any further changes will be introduced in this part of the innovation, and there is still a need to approve the amount of tax deductions. After all, they should be minimal in order to compensate for the costs that they incur during installation and the necessary software. According to some information, it is likely that the deduction will be about eighteen thousand, but this is not reliable information. At the moment, the authorities are considering how to transfer all retail workers, as well as catering to the new cash register system. At the moment, the decision has been finally made that the experiment on transmitting information about the completed operations in electronic form will continue. This will allow everyone who takes part in it to use the old cash registers before the end of this year.

Although the authorities tried to help individual entrepreneurs as much as possible, all these innovations will cause serious material damage for them. And also there is another package of amendments, which will be considered closer to summer. It includes such items as reducing the allowable number of days on which you can pay for a received batch of goods, reducing some bonuses and tightening control over sales workers. Tougher introductions are also possible, for example, changing the permissible time for the sale of alcohol and tobacco products, abandoning stores that operate around the clock on the territory of former residential apartments and much more. Retail and food services will incur quite a lot of costs, latest changes in 2016  are very large-scale and costly for these industries.

1

The most promising area for the development of innovative activity is catering. Recently, the role of innovation in the economy has significantly increased in Russia. Without their use, it is practically impossible to produce competitive products that would have a high degree of novelty. In conditions of market competition, producers of goods or services constantly have to look for ways and methods to reduce the cost of production of catering products and reach a new level of its implementation. On this basis, catering enterprises, 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 public catering is considered. A model of the development of the nutrition sector in the region with the aim of providing the population with healthy nutrition based on the creation and functioning of innovative infrastructure is presented. General issues of innovation and innovation are outlined. The analysis of the market of public catering enterprises in regional conditions, its essence and development components is given. It is shown that one of the most effective ways of socio-economic development is the application of the cluster approach, including as a basis for stimulating innovation.

catering enterprises

innovation

market analysis

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Chugunova O.V. 1

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 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 sphere of public catering. The model of development of power in the region with the aim of providing the population with 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 to 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 gross domestic product growth 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 knowledge-based society. The knowledge embodied in innovative products becomes the main capital in society at the post-industrial stage of its development. Strengthening the role and importance of innovation in social development leads to the fact that the pace of development and implementation of innovations increases sharply.

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

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

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 development path - innovative. The knowledge-based economy is global in nature and oriented to 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 innovative activity is its financing. In developed countries, financing for innovation is carried out both from public and private sources.

The All-Russian classifier does not distinguish catering as a separate industry. Catering is defined as a sub-sector (subsystem) 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 stands out as one of the components of domestic trade

The term "catering" according to GOST R 50647-2010 "Catering services. Terms and definitions ”can be defined as“ an independent sector of the economy, consisting of enterprises of various forms of ownership and an organizational and managerial structure, organizing the nutrition 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 ability to provide a wide range of leisure services and other additional services.

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

Current economic conditions are forcing entrepreneurs in the food industry to look for new products, technologies and production methods to achieve higher quality services to attract guests. Art and traditions, national flavor and classical elegance, ethics and etiquette, experience and the latest service technologies play a large role in the restaurant service. To expand its customer base, a restaurant must provide unique services, new ideas and innovations, since each client wants something unusual and original.

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

Innovation - an innovation in the field of engineering, technology, labor organization or management, based on the use of science 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 enterprise operation, a 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 function of innovation is the function of change for the better. Innovative processes take place in all sectors of the economy, including the food and hospitality industry as one of the large segments of modern business, as evidenced by statistics. The catering market has not yet reached its saturation stage. In 2015, the growth rate slowed down due to the crisis that covered many sectors of the economy. But it is precisely the decrease in business activity that makes the guest more demanding and makes the institutions fight for each guest.

Innovation activity, as a rule, is characterized by a rather high degree of uncertainty and risk; therefore, the important principles of the innovation functioning system are the multiplicity 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 activity in two areas:

1) the formation of a favorable regulatory framework for innovation with the involvement of the results of scientific research in the economic turnover;

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

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

According to the authors, it is advisable to consider the food industry, trade and public catering (the food sector) in the aggregate, as part of innovative development, and starting with the agricultural sector. When discussing nutrition and health, as a rule, they consider diets from the point of view of usefulness, balance, etc. Each person builds his diet either in autonomous conditions (independently at home), purchasing products on the market, or using the services of public catering enterprises.

The creation of innovative infrastructure in the region is important for the development of innovative activity in the field of food, including public catering enterprises. An example of a model for the development of food in the region in order to provide the population with healthy nutrition based on the creation and functioning of innovative infrastructure is presented in Fig. 1.

Fig. 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 innovation in the field of public catering is to ensure the growth of the technological level and the competitiveness of enterprises. Therefore, the innovation policy in the field of public catering should be aimed at increasing 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 enhancing the commercialization of scientific developments.

Considering the nutrition sector from the point of view of innovative development in terms of the participation of public catering enterprises as part of the above structures to achieve their goals, their low activity can be noted. For example, in the Sverdlovsk region, a functioning industrial park focused on basic industries has a certain focus - the metallurgical industry. This in turn determines a 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 application of the cluster approach, including as a basis for stimulating innovation.

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

The innovation and educational cluster is a systematic union of various organizations (educational, scientific institutions, industrial enterprises, investment and innovation infrastructure organizations, government, local governments, public organizations, etc.), which allows you to take advantage of intracluster interaction with the aim of more the rapid and effective dissemination of new knowledge that stimulates innovation to increase the competitiveness of the economy Egion.

The object of innovation and 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.

As an integral part of the general cluster system of the Sverdlovsk region, innovation-educational clusters of an industrial type act. Orientation of each innovative and educational cluster to a specific type of production structure, sectors and types of economic activity allows us to solve the 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.). Partners are representatives of science, education, industry and / or the service sector (business), representatives of innovative infrastructures and, if necessary, government services (for example, Rospotrebnadzor, Yekaterinburg Medical Center), as well as public organizations (Sverdlovsk Regional Union of Industrialists and Entrepreneurs ( employers), Society of commodity managers, Consumer Protection Union, etc.).

As an element of the innovation and educational cluster for the development of the food sector, one can consider the creation, for example, at the Ural State Economic University of such structures as: “Association of Culinary and Restaurateurs of the Sverdlovsk Region”, “School of Nutrition Technology”, “International Culinary School”, student business incubator, etc. .

The “Association of culinary and restaurateurs of the Sverdlovsk region” is called 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: the Ministry of Agriculture and Food of the Sverdlovsk Region, the Administration of the Sverdlovsk Region; Ural State Economic University; Sverdlovsk Regional Union of Industrialists and Entrepreneurs; owners of restaurant and hotel business; partner organizations HoReCa and others.

The main goal of the "Association of culinary and restaurateurs of the Sverdlovsk region":

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

The main activities of the “Association of Culinary and Restaurateurs of the Sverdlovsk Region” are the organization of 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 catering market in regional conditions

The creation of an innovative infrastructure in the food industry, as part of the food industry as a whole, is also relevant because, in general, there has recently been a growth in the catering market, both in the Sverdlovsk Region and in the city of Yekaterinburg.

According to statistics, the food sector (food industry, agriculture, trade and the consumer market (catering) occupy almost 25% of the region’s economy.

A feature of Sverdlovsk catering services is the geographically uneven development: the network of catering enterprises is developing most dynamically 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 maintain existing potential; in remote areas where the rural population predominates, the public catering sector is poorly developed.

Despite the slowdown in growth, which is associated with the general economic situation, the positive dynamics of the development of the catering network remains (Fig. 2), and as of 01.01.2016 the number of facilities providing catering services is: 6537 units of the fixed network and 525 units of non-stationary objects .

Fig. 2 The pace of development of the network of food enterprises in 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 power supply facilities is noted mainly due to the increase in the power supply facilities of the open (public) network.

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

Fig. 3. The dynamics of the development of the 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 Gornozavodskaya and Southern okrugs, as well as municipalities that are not part of the administrative okrugs. It is in these districts that a steady increase in the opening of new catering enterprises is observed. This is due to the fact that in these districts there are the largest and most developed cities of the Sverdlovsk region, such as Yekaterinburg, Nizhny Tagil, Kamensk-Uralsky and others. In other districts, the picture is not so positive - there is a slight decline in the development of public catering.

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

Large municipalities, which are among the ten most economically developed and large administrative centers, account for the majority of public catering enterprises - 3.76 thousand units, which is 57.5% of the total number of catering enterprises 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 is increasing.

The market structure of the public catering network of the Sverdlovsk region as of 01/01/2016 is shown in Fig. 4.

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

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

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

Fig. 4. The structure of the catering market in the Sverdlovsk region in 2015,%

Table 1

The dynamics of the development of stationary catering enterprises of the Sverdlovsk region

	Administrative Administrative District	Number of catering facilities
	Western district
	Eastern District
	Northern District
	Gornozavodsky district
	Southern District
	Not included in the counties
Total in the Sverdlovsk region

Over the past five years, there has been a dynamic development of enterprises with a higher quality of services, including premium-class enterprises: the restaurant chain increased 1.4 times - 215 enterprises compared to 155 in 2010; a significant increase was noted among enterprises of the “cafe” type - 1.5 times, an increase of 389 units.

Yekaterinburg belongs to one of the leading cities in Russia in terms of catering (Fig. 5), and takes third place after Moscow and St. Petersburg.

Fig. 5. The turnover of public catering in cities of the Russian Federation with a population of more than 1 million people in January - September 2014 (billion rubles)

The Ministry of Regional Development compiled a rating of Russian cities attractive for living, in which Ekaterinburg took 5th place. When compiling this rating, such factors as the demographic characteristics of the population, the natural and environmental situation, housing affordability, transport and engineering infrastructure, human resources, welfare of citizens and social infrastructure were taken into account.

Thus, we can consider the public catering system of the city of Yekaterinburg as an important part of the consumer market, which allows us to give an integrated assessment of the social and economic standard of living of citizens.

The turnover of public catering enterprises in Yekaterinburg is increasing from year to year. And its share in the total turnover in the Sverdlovsk region over 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 continuous improvement and development (Fig. 6).

Fig. 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 catering enterprises in the city of Yekaterinburg is also positive. In the period from 2006 to 01.01.2015, the number of catering enterprises increased from 1403 to 2151 units. Moreover, it can be noted that every year the number of enterprises to be opened also increases. Speaking about the fact of an increasing number of catering enterprises, it is necessary to take into account the fact that the distribution among the city districts does not occur evenly. The distribution of catering enterprises in the districts of Yekaterinburg is shown in Fig. 7.

According to the statistics, the distribution of public catering enterprises in Yekaterinburg is not uniform. So, in the central districts (Leninsky and Oktyabrsky), as well as in the Kirovsky district, the number of catering enterprises is significantly larger relative to other areas of the city, which is explained by the more developed infrastructure of the regions and greater investment attractiveness.

Fig. 7. The distribution of catering enterprises in the districts of Yekaterinburg

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

With the increase in the number of catering enterprises, the availability of places per 1000 inhabitants also increases. At the same time, both the number of places of the specialized network and the public network are growing (Fig. 8.).

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

In fig. 9 presents data on the availability of public network places in the districts of Yekaterinburg on 01/01/2015.

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

Fig. 9. Availability of public network places in the districts of the city of Yekaterinburg (places per 1000 inhabitants)

Fig. 10. Distribution of public catering enterprises of the public network of Yekaterinburg by type,%

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

Fig. 11. Distribution of enterprises of the specialized network of the city of Yekaterinburg by type,%

Improving the level and quality of life of the population has somewhat changed the traditional food culture. Cooking and ready-made dishes are very popular today. Therefore, large catering enterprises and retail chains are actively developing culinary production and opening specialized departments, including in supermarkets and shopping centers. The main trends in the development of public catering in Yekaterinburg include:

An increase in the number of enterprises throughout the catering network. The number of enterprises such as bars and cafes (12% and 7% respectively) in the public network and canteens at the recreation centers of the specialized network increased especially (the number of enterprises increased 3 times), while the number of cafeterias was significantly reduced (3 times reduction in the number of enterprises). 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 demands on the quality of services provided by catering enterprises. To meet the ever-increasing consumer requirements, companies working in the field of public catering conduct corporate trainings and various professional forums aimed at exchanging experience and finding solutions to emerging problems in the public catering sector;

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

New players entering the catering market. The continuous development of the city of Yekaterinburg attracts major players in the field of public catering, both regional, all-Russian and even world-class. The opening of catering enterprises of large networks is observed, which in turn leads to increased competition and improved quality of services provided;

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

An innovation in the field of public catering enterprises is the result of an activity (a service product, technology or its individual elements, a new organization of service activities, etc.), which is able to more effectively satisfy the needs of consumers. The modern approach to innovation in the service sector is increasingly based on considering innovation as a process. The main emphasis is on the process of updating and continuous improvement. Innovation in the field of processes is a necessary element in the development of a company operating in the field of catering. Changes usually relate to internal processes or processes related to the preparation, delivery of products and services to the end user. This can be either a complete restructuring of business processes, or a strategy of constant serious changes in key processes.

Based on the analysis of the market of public catering enterprises of 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. At the same time, many of them are an organizational form that does not fit into any of the existing standards (GOST) for public catering enterprises. The data from a survey of public catering enterprises in Yekaterinburg are similar and characteristic of examples of cities in other regions of Russia. The results of the analysis of the market of public catering enterprises showed that there is competition not between public catering enterprises, but competition for the customer, that is, the quality of customer service determines consumer preferences, but also leaves much to be desired. Understanding the essence of the innovative development of public catering enterprises and the desire for competitiveness on the basis of economic efficiency is the basis of the strategy for the stable operation of public catering enterprises in the future.

Assessment of the innovative potential of public catering enterprises

Foreign and domestic experts offer various systems of classifiers of innovations. The works of such foreign authors in the field of economics as I. Ansoff, J. Schumpeter and P. Drucker are widely known. In domestic literature, one can consider innovative classifications proposed by V.V. Gorshkov and E.A. Kretovoi, 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 their attributes, criteria, and in management practice they use various classifications by field of application, intensity, etc. depending on the application, you 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; implementation of a budgeting system (cash flow budget, income and expense budget);

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

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

Social - the concept of a healthy diet; organization of a workplace for the production and sale within the framework of public catering 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 nutrition for different segments of the population .

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

Technical and technological innovation is the introduction of new equipment, devices, mechanisms, as well as technological methods and modes of cooking. New production lines, equipment for halls, bars and, of course, kitchens are the most actively developed innovation. Product innovations mean changes in cooking technology. Today, only a quarter of institutions use new technologies. These innovations bring significant profit, but require special qualifications, high standards of product quality and the general culture of the institution. For example, molecular cuisine. In cooking, proponents of molecular cuisine take into account the physicochemical mechanisms responsible for transforming ingredients during cooking.

Also, one of the most successful innovations in the food sector is automated accounting systems. Unified programs allow you to track the complete cycle from the acceptance of an order in the hall to its transfer to the kitchen and the simultaneous write-off of product residues. The introduction of computer technology (computerization), the expansion of the use of information technology tools, facilitates the work, and allows you to constantly improve 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 field of food industry is quite relevant. Since, if we purchase any product, then in addition we also buy a service for its sale and delivery 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 the goods and so on.

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

Innovations in the field of guest services primarily consist in introducing the latest technologies. Using the 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 the maximum information about each dish. Appearance can be viewed from all sides, and calorie dishes are quickly calculated, the final cost of the order is determined, and you can also classify all drinks and dishes by any criterion. While waiting for an order, you can not waste time in vain, but check your email, chat on social networks or just play.

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

Effective management of a restaurant enterprise in a competitive market requires marketing activities to be set at the appropriate level. However, the buying behavior of restaurant service consumers and its motives are heterogeneous, therefore, effective management of a restaurant enterprise requires solving the problem of segmenting the restaurant services market.

Conclusion

The relevance of innovation 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 cooperation with scientific organizations, universities are the basis in the development of industries in the region. 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 connected with the fact that, for example, in the field of nutrition they do not assess the innovative potential of enterprises in order to classify (or not classify) specific enterprises as innovative.

The innovative approach plays an increasing role in developed countries, and in modern Russia, in the conditions of the development of market relations and the need to overcome 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 nutrition, in the first place is the quality and environmental cleanliness of goods, not their value. Many consumers agree to pay more, but for natural, wholesome foods. Food and catering enterprises are trying 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 preserve vitamins and minerals 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 an unenriched analogue.

Secondly, the need for deep qualitative transformations in the Russian economy in order to overcome the crisis and enter the path 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, to improve the quality of products and services, to ensure the success and effectiveness of the food business. Solving these problems requires an innovative, entrepreneurial approach, the essence of which is the search and implementation of innovations.

An analysis of the catering market showed that, on the one hand, the decentralization of the food sector led to the lack of information space that small food enterprises need to know and use scientific achievements and best practices, on the other hand, fierce competition forces them to introduce innovations and innovations to maintain competitive advantages. This is facilitated by urbanization - expanding the boundaries of cities and making public catering more popular.

Thus, innovative activity is dominant in the formation of 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 a conscious and focused management of the innovative development of business structures.

Bibliographic reference

  Chugunova O.V. INNOVATIVE DIRECTIONS OF DEVELOPMENT OF THE SPHERE OF PUBLIC FOOD // Scientific Review. Economic sciences. - 2017. - No. 3. - S. 29-39;
  URL: http://science-economy.ru/ru/article/view?id\u003d928 (accessed: 04/20/2019). We bring to your attention the journals published by the Academy of Natural Sciences publishing house

When choosing a direction for your own business, pay attention to business ideas for catering. Many service sectors during the crisis lose their relevance, but delicious food, drinks, homemade products always remain in demand.

2018 Food Service Business Ideas

You can open a business and start earning quickly - if you draw up a clear business plan for a catering company. Here are some popular business ideas:

• Production of dumplings, dumplings;
• Pizzeria or the manufacture of fast food;
• Brewing, preparation of kvass, lemonade;
• Off-season mobile hot drinks outlets;
• Baking pancakes, fritters, donuts;
• Hot pastries.

The food service market is full of supply. You may need to buy expensive equipment and hire good cooks to prepare original dishes to create a new unusual enterprise. Original decorated delicious food, quality of service and affordable prices will help you to quickly get used to and strengthen your position in the industry.

Opinion polls confirm that small cozy fast-food establishments with an unusual interior and author's cuisine enjoy popularity among middle-income people.

Which idea to choose?

Adequate start-up capital is an important condition for making a profit. Investments can be small when it comes to delivering food to offices or home. Large investments will be required if the business will develop in several stages. For example, the opening of a large restaurant, and after - a summer venue nearby.

The choice of direction is impossible without marketing research. The number of offers related to the delivery of pizza, sushi, fast food is simply unbelievable. However, hot soups, homemade cakes, dumplings or dumplings are in no less demand, and there are not so many points offering these products even in large cities.

The costs of organizing a public catering enterprise include expenses for rent, bringing the premises in line with sanitary standards, purchasing equipment and hiring personnel.

The business plan of catering should be drawn up for a certain category and type of enterprise, according to GOST R 50762-2007 "Catering services". This allows you to quickly determine the size of the investments required to create the material and technical base of the cafe and the collection of documents confirming the safety and quality of the products offered.

• Derunova Tatyana Alexandrovnastudent
• Nizhny Novgorod State University of Engineering and Economics
• Terekhov Andrey Mikhailovich, candidate of sciences, associate professor
• Russian State University of Justice, Volga Branch

• CHARACTERISTIC
• FOOD COMPANIES
• INNOVATIVE EQUIPMENT

The article shows the validity of the use of innovative equipment in catering from the point of view of their economic development. Certain types of innovative equipment that are used in cafes are considered. The characteristic of the equipment is given. The positive aspects of using innovative equipment are highlighted.

• Organization of security services in hotel complexes
• Quality and safety of hotel services
• Application of IFRS 41 “Agriculture” for accounting and valuation of biological assets in Russian agricultural organizations
• The concept and classification of fixed assets in Russian and international practice

The development of public catering enterprises in terms of increasing profitability, as well as expanding production capacities, in accordance with the production plan, depends on a set of measures to ensure the organization's activities. This includes the modern organization of the management system, business planning, analysis and prevention of various risks, measures to increase investment attractiveness, improving the accounting system at a particular enterprise, and other events. With all this in mind, the use of innovative equipment in the production / maintenance process is one of the most important criteria for increasing the effectiveness of an organization and achieving the best financial results. This determines the relevance of the topic.

In our understanding, the innovative equipment of the public catering sector is equipment that is distinguished by unique, new properties and qualitative characteristics that allow the company to achieve the desired results of operations by saving resources and time, as well as by improving the technology of production and customer service.

In the process of research, we studied the organization of the production process, in terms of its technical equipment, reviewed the equipment used in catering. For the study, catering enterprises were selected - a cafe. This type of enterprise is characterized by the use of the following equipment: refrigerators, ovens, dishwashers, microwave ovens, vending machines, etc. The use of innovative equipment (combi steamers, ice mixers, coffee machines, etc.) in addition to the specified standard equipment helps to increase labor efficiency, reduce energy and raw material costs, increase profitability in general.

We have studied the technical characteristics of the use of innovative equipment and its properties, advantages. Consider the most useful, from our point of view, innovative equipment used in cafe organizations.

Combi Oven - is a kind of high-tech both professional and domestic heating equipment of a modern kitchen combining many steam modes and forced convection during cooking. The objective of this device is to bring the results of cooks to perfection with minimal time, low energy consumption and raw material costs in the process of cooking (one or more dishes at a time). In one working chamber due to steam and convection (separately or at the same time) it is possible to simmer, heat, fry, bake, steam. This property is due to the ability of steam to envelop the product and prevent the spread of aromas.

Currently, cafes often use household steam combi ovens whose cost is much higher than many household appliances and slightly lower than the prices of professional equipment. These devices have a user-friendly interface and several languages \u200b\u200bfor programming work. Combi ovens can replace various types of heating equipment, for example, a convection oven, stove, pan, electric cooker, food boiler.

The equipment has the following operating modes:

• steaming;
• convection;
• regeneration (warming up);
• low temperature steam;
• combined mode.

The spread of combi steamers in catering facilities is due to their high efficiency and economic feasibility in preparing large quantities of food with less energy. Cooking in the combi steamer, among other things, helps to reduce oil consumption and improve the dietary properties of the cooked products.

Pakojet (ice mixer). Pakojetting is a molecular kitchen technology, which consists in the fact that products subject to deep freezing (up to - 22 ° С) during the day turn into a finely textured and puree mass, which is stored in this form at a temperature from - 12 to -15 ° С. This technology is ideal for frozen desserts.

The uniqueness of the Pakojet (ice mixer) is as follows. The homogeneity of many types of products is achieved by adding special chemical agents in them that have a bonding adhesive effect. So, for example, egg protein can be used as a natural agent. In the food industry, a variety of chemical agents are used to make sausages, pastes, boiled sausages, etc. Using the Pakojet apparatus, a similar effect is achieved by crushing frozen products into the smallest fraction without the use of additional additives. So, for example, minced meat with spices and breadcrumbs can be frozen for 24 hours, removed from the freezer and crushed in an ice mixer. After that, the resulting homogeneous mass is placed in a hermetically tied polymer sleeve, the product is boiled at a temperature of 130-140С 0 for an hour. After extracting and cooling the product, a “soft” mince is obtained.

The economic effect of the ice mixer is achieved due to the uniqueness and organoleptic exclusivity of the dish at a relatively low material cost.

Sous-Vide (Suvid). Suvid is a culinary technique, as well as a form of slow cooking based on the use of accurate temperatures.

Suvid equipment is diverse, we list some units: Vacuum cooking machine SOUS VIDE, Thermoprocessor SOUS VIDE, Thermostat SOUS VIDE.

Functions of suvid:

1. Heating water to the desired temperature;
2. Vacuum the product;
3. Cooking at the exact temperature.

Advantages of Suvid technology:

• the rich and natural taste of food is preserved;
• color, appearance and freshness are not registered until filing;
• nutrients are stored;
• food does not boil or boil, retains juiciness;
• longer shelf life;
• significant savings at minimal cost.

Having considered all the positive aspects of using the equipment indicated by us at catering (cafe) enterprises, we came to the following conclusions:

1. The use of innovative equipment is determined by current trends in the development of the industry in a competitive environment.
2. Modern technology helps to attract customers.
3. Automation of processes helps to increase labor productivity, adherence to cooking technology, reduce costs associated with the control of the technological process.
4. Production costs are reduced by reducing material and energy consumption.
5. The continuity of equipment operation, i.e. modern equipment can work continuously in several shifts.
6. EFFECT: reduction of time costs for preparation of products.

All of the above determines the relevance of the process of modernization of public catering enterprises, including cafes. Its application contributes to the effective introduction of the business.

List of references

1. Virich M.S. Technical and technological equipment of restaurant service enterprises / Lecture notes. - St. Petersburg, GOU VPO SPb GIEU, 2010. - 86 p.
2. Innovative technologies in public catering: materials of a scientific-practical conference, Moscow, October 16-17, 2012: Moscow: Publishing Center of MGUPP, 2012.

Veselova Oksana Evgenievna, GBPOU "Pilninsky Agricultural College", p.Pilna

INNOVATION IN THE FIELD OF FOOD SERVICES

Time does not stand still. New technologies appear in different areas of human life. And, of course, in such an important area as catering.

Now in kindergartens, hospitals and other institutions, you can create an individual tray for each, and all the necessary manipulations with food can already be done in the kitchen and not be done during distribution. This principle is called tablet nutrition, modern technical findings make it fast and as safe as possible.

The temperature for each dish can be maintained individually, thanks to the built-in battery and thermoplates that respond to the temperature of the plate and keep it constant. All manipulations with food are limited to the kitchen, it is transported under a tight lid and in this form is given to the consumer - this ensures its maximum hygiene.

Novelties have also appeared among food preservation technologies. One of them is CapKold, developed in the USA. This method involves steaming a large amount of food and quickly cooling it in drums with ice water. After that, the product can be stored at low temperature (about 3ºС) for 45 days without the use of preservatives. In addition, thanks to special equipment, this method is quite cheap.

For a fast and efficient cooking process, Cook & Chill has been developed. This technology is especially beneficial in the preparation of banquets and other large events. The system allows you to cook at the same time a large number of not only homogeneous, but also heterogeneous products. Then these products are quickly cooled (from 65 to 10 ° C) and stored in the refrigerator until it is time to warm them up before serving.

Recently, the role of innovation in the economy has significantly increased in Russia. Without their use, it is practically impossible to produce competitive products that would have a high degree of novelty. In conditions of market competition, producers of goods or services constantly have to look for ways and methods to reduce the cost of production of catering products and reach a new level of its implementation. On this basis, catering enterprises, the first to apply effective innovations in their activities, receive a huge advantage over competitors.

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

The development of the food industry is influenced by globalization processes, which affects the dynamics of the development of this sector. The reason for the high growth rates in this business sector was the increased purchasing power of Russians: more and more people prefer to eat out, visit food establishments. However, over the past two years, general economic trends have had a significant impact on the development of the food industry. The effect of the economic crisis on the growth rate of the catering market is affected.

The main directions of development of innovations in public catering of the Nizhny Novgorod region are:

1. Increase in the growth of public catering enterprises up to 15% per year.

2. An increase in the number of customers visiting catering facilities.

3. Product innovation - this is 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 production technology - the use of automated equipment, new methods 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 of marketing research. They are widely used to identify demand, tastes and needs of customers and are one of the main factors in the development of the catering industry.

6. The appearance on the market or the exit of monopolistic firms from the catering industry. Large companies lead to competition between existing enterprises in the industry. Many small producers 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 customers of public catering enterprises. The increase in prices is directly related to unfavorable weather factors in the region, abnormal drought, abnormal increase in ambient temperature, as a result of which the percentage of harvest in the region decreased.

8. The introduction of new, improved products in the implementation. This innovation has a positive impact on catering in general. In recent years, the most demanding are more refined and high-quality food products, more expensive varieties of a particular category of products, in particular bread (for example, standard loaves and loaves of bread are inferior in demand to new, more expensive products).

9. Changes in the law. This factor displaces less weak participants from the market, leaving strong, large trade and public catering enterprises, which leads to a decrease in competition.

10. Changes in the social situation and the quality of life of the region’s population. This indicator has a positive effect on catering. For example, among young people and in the middle age category, it is becoming more and more prestigious to meet spending time in coffee houses, cafes, clubs, which favorably affects the work and performance of catering establishments.

11. Reducing uncertainty and risk in business. Currently, the catering industry has an average level of uncertainty and risk. The constant and primary human need for food, as well as compliance with the requirements of fashion and society reduces the level of risk of non-liquidity of manufactured products. The level of rejection risk is increased in the case of business by laymen, amateurs, both in management and in production. Modern management strategies, the economics of catering, the emergence of various new services contribute to the stable and high-quality work of catering enterprises. The risk level is proportional to the general economic condition of the country.

Thus, I believe that the contribution of something new to public catering helps people a lot and makes their work easier with the help of new technologies.

Used Books

1.   The scientific journal "Young scientist" article "Information technology in the field of public catering" // Young scientist. - 2011. - No. 3. T.1. - S. 100-102.

2. The Federal Law of the Russian Federation “On innovation and state innovation policy in the Russian Federation.

3. http://almapharm.ru/2012/11/innovacii-v-obshhestvennom-pitanii/