TECHNICAL AND ECONOMIC JUSTIFICATION OF EQUIPMENT SELECTION IN THE PROCESS OF BUSINESS PLANNING OF A RESTAURANT ENTERPRISE

Abstract

The article examines theoretical, methodological, and applied aspects of the technical and economic justification of equipment selection in the process of business planning for restaurant enterprises. It is substantiated that the choice of technological equipment is a key element in forming the material and technical base of a restaurant and significantly affects its economic performance, including cost levels, productivity, product quality, and competitiveness. The study provides a comprehensive analysis of scientific approaches to business planning in the hotel and restaurant industry, as well as research focused on assessing the technical level of equipment, innovation development, and energy efficiency. It is established that existing approaches are largely fragmented and do not ensure a comprehensive consideration of economic, technical, and operational parameters.

The paper proposes an improved approach to the technical and economic justification of equipment selection based on a combination of the process approach and multicriteria analysis methods. The developed methodology involves a sequence of stages, including identification of enterprise needs, formation of alternatives, selection of evaluation criteria, normalization of indicators, determination of weight coefficients, and calculation of an integral efficiency indicator. The integral indicator is defined as a weighted sum of normalized criteria values, which ensures an objective comparison of alternative equipment options.

The practical application of the methodology is demonstrated through the example of selecting a combi oven for a restaurant enterprise. The results confirm that the optimal choice should not be based solely on minimizing initial investment costs, as long-term efficiency depends on a combination of economic, technical, and operational factors. The findings have practical significance and can be applied in business planning of restaurant enterprises, as well as in making investment decisions related to equipment selection.