Food company competitiveness determination using marketing monitoring

The study aimed to assess the market position of food enterprises and identify the key factors influencing consumer satisfaction with products. The study included a survey of 200 consumers and 50 business representatives, stratification analysis, Student's t-test and Fisher's test. The main results showed that product quality was the most important factor with a weight of 40%, while price had a weight of 25%, availability 20% and packaging 15%. Younger consumers (18-35 years old) prefer innovative and aesthetic products, while older groups value functionality and safety more. Consumers with higher education prefer environmentally friendly products, while consumers with secondary education are more likely to trust trusted brands. The analysis of professional differences demonstrated that business professionals focus on brand and price, healthcare professionals on health and safety, and educators on the value and educational impact of the product. In addition, the study found that women were significantly more likely to state that aesthetic and functional aspects of packaging were important compared to men, with average satisfaction levels of 4.5 and 3.8 respectively (p < 0.05). The study also determined that consumers with higher incomes are more likely to choose products with premium packaging and additional benefits. The conclusions highlight the need to adapt marketing strategies to meet the specific needs of different demographic groups, which will help to increase the competitiveness of food companies in the market. This research provides valuable information for food producers, improving consumer awareness and tailoring products to meet the needs