The Influence Of Innovative Changes On Activities Of Restaurant Trade Enterprises

According to the research it was found that the innovative changes in the management of restaurant business in the current economic conditions take features of cyclic process. It was defined that in the restaurant sphere any enterprise is substantially influenced by three types of innovative changes: product, process, tools of labor, between which there is a close relationship, which is aimed at ensuring stable and long-term competitive enterprise advantages. The economic and mathematical approaches to evaluating the influence of these kinds of innovative changes considering their factors-saving, quality and degree of novelty have been developed. In determining the influence of product changes on activities of restaurants it is proposed to use the changes in total sales and / or number of servings sold per one consumer; attractiveness of innovative services – the change in the number of consumers, who have used these services per time unit. During complex evaluation of processes innovation changes influence it is recommended to divide them initially into those involving consumers and contactless and analyze in terms of their suitability for restaurant's particular type, class, affordability for consumers and others. It is proposed to apply the change in the number of servings or in volume of raw materials or precooked processing per one employee of a restaurant, the number of consumers served per one employee for quantitative evaluation of innovation changes attractiveness in processes. It is concluded that innovative changes in means of production should be primarily evaluated from the perspective of process improvement opportunities, for which they are used. Taking the fact that in most cases the innovation of means of production in restaurant trade is aimed at saving time and labor, it is recommended to consider only their factors-saving and degree of novelty in evaluation of their influence on restaurant activities. Developing the ideas of E. Rogers the expediency of using innovations coefficients to determine their influence on enterprise activity.