New approaches in post-pandemic restaurant business management

In all countries of the world, the key problem of people, in recent years, has become the search, in connection with the coronavirus pandemic, for anti-crisis solutions. Many experts note that in the pandemic period, the spheres of tourism, trade, service suffered, and especially the catering sector sustained great damage. In modern Western and domestic science, significant theoretical and empirical material has been accumulated on the activities of catering enterprises in market economic conditions. In the management of catering, there are no differences from the general approaches adopted in management theory, which are based on the general principles of the management system. Finding a manager for an institution is not easy and requires serious costs, both financial and temporary. For this position, a non-random and experienced manager should be chosen, who is responsible for the restaurant and for everything connected with it. Catering covers the population of the entire country. But unfortunately, in the last two years, the number of customers continues to decline for objective reasons. Catering establishments that have taken the hit of the coronavirus pandemic have suffered the most from the pandemic. In this regard, new formats of work are being formed at these enterprises. These formats include a network principle of organizing actions taking into account the achievements of the digital revolution in trade and directly related to the food revolution 4.0.