GLOBAL TRENDS OF CATERING DEVELOPMENT
Journal Title: Зовнішня торгівля: економіка, фінанси, право - Year 2019, Vol 3, Issue 104
Abstract
Background. Each market changes over time. This happens under the influenceof various factors. Therefore, research on the development of catering services market and the activities of the companies that providing these services is relevant. The aim of this study is to identify the global trends of catering development. To achieve the goal, the following tasks are set: to classify and characterize varieties of catering (mobile food service); to identify the key factors that influence the formation and development of trends in catering services market and analyze their changes in Ukraine and other countries of the world. Materials and methods. The following research methods were applied: statistical processing of data, system analysis, comparison, induction and deduction, marketing research, etc. The information base of the study was provided by various statistical and consulting agencies, international organizations, etc. The results of consumer survey were also used. Results. The classification of catering has been carried out on the basis of such features as: the place of food production and the way of organizing provision of catering services; subject and object signs and targets of catering services provision; food specialization. Varieties and subspecies of catering, which were allocated during the classification, were characterized. It was determined that trends of the catering services market development in one or another country were formed earlier and are being formed now under the direct influence of such factors as: changing the food and beverage (F&B) market capacity that is related to the number of residents and to the development of tourism and population migration, to the general economic situation, etc.; changing of consumer spending on Eating Out; a change in consumer requirements to quality and prices of catering services and / or entertainments. It is established that the largest segments of the F&B marketwill nowand in the nearest strategic perspectiveremain in US and China. Currently, Ukraine is outside the list of countries with the highest ranks on the capacity of F&B markets. It has been found that in all regions of the world there is an increase in the consumer spending on Eating Out.In practically all EU countries during 2012–2016 there has been a steady tendency to increase the number of enterprises providing catering services. In Ukraine catering services are provided by about 300 companies, 260 of which promote event catering services. In all countries (with the exception of Great Britain in the event catering segment), the trend of catering turnover growth is traced. Despite the positive dynamics of the catering services sales growth, the catering market of Ukraine can be characterized as slightly underdeveloped. Recently, as a response to the search for new approaches to organizing food in the army, a new format of contractual social catering – mobile bus-dining room has emerged in Ukraine. It should be noted, that according to the results of our survey, the main requirements of Ukrainian consumers for catering services are related to the facts that these services should become more accessible to the population and they should be consumer-friendly product and process innovations. Conclusion. Summarizing the results of the study, we state that one of the main trends of catering development is the active growth of the number of catering companies. Another no less important trend is that big catering companies, in an effort to maximize their profits, often implement the strategy of geographical diversification by selling their catering services in different parts of the world. It is determined that the international market of catering services has strategic prospects for further growth. The results obtained in the course of the research can be further used to develop strategic plans of catering companies and to study and identify the obvious and hidden advantages and disadvantages of catering business.
Authors and Affiliations
Galyna PIATNYTSKA, Oleh HRYHORENKO
Keywords
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- EP ID EP615952
- DOI 10.31617/zt.knute.2019(104)05
- Views 109
- Downloads 0
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