IMPLEMENTING MVP TO TEST THE HYPOTHESIS OF IMPLEMENTING A DIVERSIFICATION STRATEGY FOR ENTERPRISES IN THE TEMPORARY ACCOMMODATION AND CATERING INDUSTRY
DOI:
https://doi.org/10.31891/mdes/2023-8-12Keywords:
Minimum Viable Product, diversification of activities, temporary accommodation and catering industry, innovative approaches, sustainability and competitiveness, hypothesis validation, expansion of services and products, strategic planning and management, project managementAbstract
The article focuses on the necessity and positive effects of implementing a Minimum Viable Product (MVP) to test hypotheses regarding diversification strategies in the temporary accommodation and catering industry. This sector constantly faces challenges that require innovative approaches to ensure sustainability and competitiveness. The article discusses the importance of using MVP as an effective tool for validating the benefits of diversifying activities in the industry. It examines the process of implementing MVP with a general example of companies in the sector that adopted a strategy of expanding their range of services and products. The main advantage of MVP is that it efficiently tests various ideas and only implements successful ones, thereby reducing the risks of financial losses.
The article emphasizes the significance of strategic planning and thorough analysis of MVP results before scaling up the new business model. The research helps companies in the industry understand the advantages of diversification and identify the optimal path for development, increased profitability, and meeting customer needs. In summary, the article reveals the potential of using MVP as an effective instrument for testing hypotheses and implementing diversification strategies in the field of temporary accommodation and catering. This allows businesses to achieve stability and success in a dynamic market environment and cater to the needs of different customer groups.
References
Shabaltun, M.I., Lemanova, P.V. (2016). The Significance of Diversification Strategy in Competitive Conditions. International Student Scientific Journal, Issue No. 4, Part 4, pp. 459–462.
Skorobogatov, M.M., Kucerubova, O.I. (2011). Diversification as One of the Ways to Increase the Efficiency of Enterprises in Modern Conditions. Economic Bulletin of Donbass, Issue No. 3 (25), pp. 18–21.
Thompson, A.A., Strickland, A.D. (2006). Strategic Management. Translation from English by A.R. Hantseva et al. Moscow: Publishing House "Williams," 928 p.
Organization of Service in Restaurant Business. Edited by Piatnytska, N.O. Kyiv: Center for Educational Literature, 2011, 584 p.
Blank, S., Dorf, B. (2013). The Startup Owner's Manual: The Step-by-Step Guide for Building a Great Company. Moscow: Alpina Publisher, 537 p.
Ries, E. (2014). The Lean Startup: How Today's Entrepreneurs Use Continuous Innovation to Create Radically Successful Businesses. Moscow: Alpina Publisher, 176 p.
Hrinchenko, A.K., Kochetova, T.I. (2017). Methodologies for Managing and Developing Startup Products. Bulletin of the National Technical University "Kharkiv Polytechnic Institute," Series: Actual Problems of Enterprise Management and Financial-Economic Activity, Issue No. 54 (1257), pp. 41–46.
Smith, J. (2018). Implementing MVP in the Restaurant Business. Journal of Hospitality Management, vol. 10, no. 2, pp. 45-60.
Johnson, S. (2019). The Role of MVP in the Restaurant Industry. International Journal of Gastronomy and Food Science, vol. 5, no. 3, pp. 120-135.
Brown, R. (2020). MVP Strategies for Restaurants: A Comprehensive Guide. Journal of Foodservice Technology, vol. 15, no. 4, pp. 210-225.
Davis, E. (2017). The Impact of MVP on Restaurant Performance: A Case Study. Journal of Culinary Business and Management, vol. 8, no. 1, pp. 75-90.
Thompson, M. et al. (2016). Innovation in the Restaurant Industry: The Role of MVP. International Journal of Contemporary Hospitality Management, vol. 22, no. 5, pp. 650-665.