Prospects for the development of the restaurant industry in hotel-restaurant complexes

Abstract

After Covid 19, hazards appeared for the development of the hotel and restaurant business. Some of the skilled personnel left this business and headed for more sustainable industries or abroad. Therefore, the aim of the work is to study the main factors affecting the survival and prospects for the development of the restaurant business in the hotel-restaurant complexes in Bulgaria. The main motivations of consumers for the future development of modern restaurants in the country aimed at increasing customer satisfaction have been studied. The research was conducted through qualitative and quantitative marketing research and SWOT analysis of available high-end hotels and dining and entertainment establishments in Bulgaria. Mathematical and statistical models were used to process the data of the respondents for each of the questions. The results are presented graphically. A comparative characterization of six hotel-restaurant chains in Bulgaria was made in terms of categorization, comfort, amenities and quality of service, and way of eating in the restaurants. The positive sides and their shortcomings and prospects for development in the current economic situation are reflected, and the consequences of the Covid 19 crisis are also taken into account.