FORMATION OF INCLUSIVE SERVICE AS A FACTOR IN ENHANCING THE COMPETITIVENESS OF RESTAURANT BUSINESS

Abstract

The article is devoted to the study of the essence of inclusive service as a contemporary direction in the development of the restaurant industry and determines its role in enhancing the competitiveness of establishments. The impact of implementing inclusive approaches on a restaurant’s reputational capital, the level of customer loyalty, and the expansion of the target segment has been examined. It is proven that inclusive service serves as a significant factor in increasing competitiveness, as it creates added value for consumers and contributes to the sustainable development of the enterprise. Based on the analysis of national and international experience, priority areas for improving inclusive service have been outlined, and tools for its integration into the operational activities of restaurant establishments have been identified.

Modern approaches to the formation of an inclusive service culture in restaurant establishments have also been studied, and key competencies required of staff to ensure comfortable conditions for all categories of visitors have been defined. Particular attention is paid to the problem of insufficient awareness among employees regarding the needs of people with various types of disabilities, as well as to the directions for improving professional training through specialized training sessions, educational programs, and the implementation of accessibility standards. It is substantiated that the development of an inclusive environment contributes to improving service quality, strengthening the positive image of the establishment, and fostering socially responsible entrepreneurship.