Management of change in restaurant business in the conditions of crisis

Restaurant business is developing rapidly. At the same time, a large number of establishments are closed in the first half year of work, and even faster in a crisis. The reasons for the closure may be different, because the catering market is a living organism in which it is necessary to constantly monitor changes and innovations, as well as surprise the consumer and be competitive. The article summarizes the measures for crisis management in the field of public catering, as well as the steps to help manage changes in the organization.