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SCIENTIFIC METHODS OF RESTAURANT BUSINESS EXPANSION
AND MANAGEMENT IN THE REPUBLIC OF UZBEKISTAN
Qurbonova Malika Axmad qizi
Karshi State University,m Doctoral student of the
2nd stage of the Department of Tourism and Marketing
https://doi.org/10.5281/zenodo.13221110
Abstract:
This article examines scientific methods of restaurant business
expansion and management in the Republic of Uzbekistan. The development of
the restaurant business plays an important role in the economy of the country
and makes a significant contribution to the tourism and service industries. The
article analyzes scientific methods of effective management of restaurant
business, marketing strategies, quality of customer service, innovative
approaches and the use of digital technologies. Factors hindering the expansion
of the restaurant business and recommendations for their elimination are also
given. The article will be useful for restaurant researchers, practitioners and
business owners.
Keywords:
Restaurant business, Republic of Uzbekistan Management
methods, Marketing strategies, Quality of service, Innovative approaches Digital
technologies, Business expansion, Economic development Tourism.
The system of catering services in the Republic of Uzbekistan has always
changed depending on the reforms implemented in the economy and politics.
Currently, catering services are one of the most liquid sectors of the economy of
the Republic of Uzbekistan. The annual turnover of a well-known restaurant can
be more than 1 million US dollars, and in this case the profit will not be less than
30%. At the same time, the restaurant business requires less capital than, for
example, the manufacturing sector.
Among the main reasons for the bankruptcy of the restaurant business are
the general economic conditions in the country:
tendency of the population to save money;
high cost of renting premises for catering services;
the cost of imported products;
the lack of educational programs for the provision of commercial
services and their high cost;
lack of its own developed business infrastructure;
ban on smoking in public places.
There is no doubt that the service market directly depends on the general
economic indicators of the country's development. The ability to pay and the
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mentality of the population are important factors that determine the level of
spending intended for eating out in cafes, restaurants and other places.
In the laws on innovative activity and state innovation policy in the
Republic of Uzbekistan, innovations (innovations) in the market are considered
as the final result of innovative activity embodied in the form of a new or
improved product for sale. This innovation is also called product innovation.
Also, innovation can be implemented by introducing a new technological process
that is used in practice or by improving an existing technological process, that is,
we are talking about the so-called innovative process. State support of catering
enterprises is a necessary component of its development. The development of
tourism infrastructure is mentioned in the concept of target programs on
"Development of domestic and foreign tourism in the Republic of Uzbekistan".
This category also includes food establishments.
Currently, the safest and cheapest way to start a restaurant business is
franchising. When it comes to franchising, banks almost never refuse to lend. In
the near future, food service chains operating in the democratic price segment,
which can contribute to business development even in the face of an economic
crisis, will receive the greatest income. The goals and aspirations of catering
enterprises are not the same in terms of details, they depend on the type of
production and the contingent it serves. Thus, some enterprises strive to meet
physiological nutritional needs and provide visitors with a pleasant stay, while
others focus only on providing food. Restaurateurs are expanding the range of
products for sale, so it is necessary to distinguish the directions of development
of objects of this format. The specific characteristics of such catering
establishments, for example: the degree of emphasis on coffee and coffee drinks,
the assortment of coffee cards, the absence or presence of a hot kitchen, the
service format.
An innovation in modern culinary art is culinary embellishment, which
some consider a form of carving. However, these are two different directions
that develop in the same field of activity and use them to develop different
methods of decorating dishes. Culinary decoration is a culinary art that allows
you to decorate food in a professional manner. It is based on carving, making
decorations for vegetables and fruits, making decorations for creating a table
from them.
In order to attract and please customers, some restaurateurs are
introducing fusion cooking, that is, mixing the traditional tastes of the West and
the East. New bar (Fresh-bar) helps to form a culture of communication without
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alcohol. The bar menu always includes freshly squeezed and chilled juices, juice
cocktails, milk, ice cream, yogurts, fruits, vegetables, as well as tea, coffee, hot
chocolate, ice cream.
Particular attention should be paid to innovations in the field of logistics, their
use allows to consider the process of material and technical support of economic
activity of a catering enterprise as a single system. The main task of this system
is to optimize the total costs for the operation of all its elements, taking into
account the existing limitations, and at the same time provide a high level of
customer service. Logistics developments help to shorten the production time,
reduce its cost, and reduce the volume of material and technological reserves. It
is necessary to improve the development of logistics for restaurants with a small
production volume. Such industries are usually characterized by a small number
of labor resources working in the enterprise, and are also limited to production,
storage and retail premises. The inventory management system has an
innovative nature, which helps to minimize stocks, regardless of external factors,
focuses on a large supplier, because a wide network of supermarkets serving
small wholesale customers is being created, whose most of them serve them,
they belong to restaurant business enterprises.
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