THEORETICAL FOUNDATIONS OF COMPETITIVE DEVELOPMENT MANAGEMENT DESIGN IN THE RESTAURANT BUSINESS

Abstract

This article explores the formation of a model-based framework for managing the competitive development of restaurant enterprises. The relevance of this study is driven by the necessity to formalize managerial decision-making processes in the restaurant business, which operates in a highly competitive environment characterized by dynamic shifts in consumer preferences. The research methodology is founded on a systems approach to managing competitive development and incorporates mathematical modeling, multi-criteria optimization, time series forecasting, and scenario analysis. The study proposes an integrated system of interrelated mathematical models encompassing competitive environment analysis, demand forecasting, assortment and pricing optimization, efficient resource and personnel allocation, and strategic planning. The model-based framework consists of five key components. The first component involves a competitive position assessment model based on an integral indicator that accounts for pricing policy, service quality, reputation, and establishment location. The second component provides demand forecasting that considers seasonality and multi-channel sales dynamics using time series models. The third component optimizes the assortment and pricing strategy by incorporating dish complementarity to maximize profitability. The fourth component focuses on the optimal allocation of resources and personnel in alignment with projected demand. The fifth component facilitates a multi-criteria selection of strategic development scenarios. The study considers the restaurant business's specific characteristics, including the impact of seasonality, reputation factors, the simultaneous presence of multiple sales channels, and the diverse reactions of competitors. The developed models enable the formalization of management processes while ensuring adaptability to market fluctuations. The proposed model-based framework creates a comprehensive decision-making mechanism that enhances competitiveness and fosters the sustainable development of restaurant enterprises. The suggested models facilitate resource optimization, improve service quality, and strengthen the competitive positioning of establishments.