Evaluating the Strategic Development of Restaurant Enterprises

Abstract

The article is aimed at studying the fractal elements of organization of the restaurant enterprise, structured according to evolutionary principles, and evaluating the strategic development of restaurants. The level of strategic development is determined by the competitiveness of facilities, which depends on such fractal elements as quality of the production program (menu), quality of the technologies of service and production, degree of compliance of the subject and object of management, degree of compliance of the company’s potential with the market parameters, pace of development of target parameters, compliance with a certain hierarchical place among similar facilities. Method of taxonomic analysis has been chosen to evaluate strategic development. The article presents the results of a study on ten full-service restaurants in the city of Kharkiv. Calculations of taxonomic indicators of strategic development (competitiveness) of restaurants provided to determine the ranks of enterprises and identify the leader and outsider. The results of the calculations will allow the specialists of enterprises, which are lagging behind the leader, to analyze the degree of remoteness for each indicator, and, accordingly, at each hierarchical level of the system of fractal elements of the restaurant enterprise. As a result of the analysis it is possible to form a unique set of measures for each enterprise in order to achieve leading positions.

Keywords

• strategic development
• restaurant enterprise
• fractals
• taxonomic analysis