Innovative technologies as a tool for improving the effectiveness of the management system and competitiveness food companies

Considering the issues of increasing the competitiveness of services, a number of contradictions arise in the authors’ judgment regarding the increase in the efficiency of the food enterprise management system in the conditions of transformation of the national economy. We in the article examined the development trends of catering enterprises and disclosed the essence of the proposed tool to improve the efficiency of the catering management system. The tool is based on elements that interact with each other and their degree of influence on improving the efficiency of catering enterprises is described. Particular attention is paid to management quality indicators that have an impact on improving the competitiveness of the catering enterprise, taking into account external challenges and the effective use of the total potential of the catering company. Achieving key priority indicators is expected through the introduction of innovative technologies, advanced training for employees, and the development of logistics processes. For example, a catering company has an ergonomic material and technical base, but does not pay due attention to the quality of services, the fulfillment of key indicators to increase the level of competitiveness is not achievable.