FUNCTIONING OF THE RESTAURANT BUSINESS DURING THE COVID-19 PANDEMIC AND MARTIAL LAW: A COMPARATIVE ANALYSIS

Abstract

The article examines the peculiarities of the functioning of the restaurant business during the COVID 19 pandemic and under martial law, providing a comparative analysis of the operations of enterprises during these periods. The purpose of this article is to review and analyze the performance of the restaurant sector during the COVID 19 pandemic and in wartime. To achieve this goal, the authors used various research methods, including inductive and deductive approaches. These methods were applied to study the number of restaurants and cafés in Ukraine, the level of net income in the restaurant industry, revenue levels of food service establishments, and the formation of baseline dish prices in restaurants in Lviv.

Using methods of analysis and comparison, the authors compared average food prices in the region. The abstract-logical method was used to generalize theoretical concepts and formulate conclusions. The article systematizes the problems faced by restaurant businesses during the COVID 19 pandemic, such as strict quarantine restrictions, which led to temporary or permanent closures, a shift toward delivery services, online ordering, the creation of contactless, remote customer service models, and visitor number limitations.

The study also explores the challenges faced by the restaurant industry during wartime, particularly issues related to staff and customer safety, continued operation amidst destruction, power outages, and limited food supplies. Most cafés and restaurants operated as volunteer kitchens, preparing meals for the Armed Forces of Ukraine or displaced persons. A distinctive feature of this period was the coexistence of commercial and social functions, with profitability becoming secondary.

The study identifies fundamental differences in the functioning of restaurant enterprises during the COVID 19 pandemic and the war. Specifically, during the pandemic, there was a technical and hygienic restructuring focused on new service formats. In contrast, the war period brought about a profound restructuring of the role of restaurants as part of the social infrastructure, emphasizing survival, solidarity, and public support.

Future research in this area should involve a detailed examination of the impact of macro, micro-, and meso-environmental factors on the activities of restaurant enterprises, considering their regional distribution.