Process approach to business process optimization in the HoReCa sector

The restaurant business is developing rapidly. In order to respond flexibly to changes in market conditions and to the possibility of survival in a tough competition, HoReCa companies need to maintain a high-performance level, using modern methods of evaluation and optimization of business processes. The article summarizes the measures to optimize the work on the basis of the process approach, and also presents a method for evaluating the choice of the business process.