State and development of the potential of public catering enterprises in the conditions of the coronavirus pandemic

The material presented in the article is devoted to issues related to the development of potential, innovative development of public catering enterprises in an unstable economy. The purpose of this study was to analyze the activities of public catering enterprises and find solutions to improve it. Data on the implementation of schemes to improve the operation of restaurants and other catering establishments in the context of the coronavirus pandemic are presented. The directions of development of the food sector according to the 4.0 revolution are shown.