The second place is the factors - the price of services, the range of dishes in the
menu and the courtesy of the staff. Respondents also highlighted the image and prestige
of the company and the speed of service. This is due to the fact that the main difference
of catering services from the services that consumers receive in a restaurant is the
complexity of services: leisure organization, catering outside the restaurant.
Consumers have always paid attention to the prices and assortment of dishes in the
menu, because they are the main factors that directly affect the demand and,
consequently, the competitiveness of the enterprise.
An important issue in studying the demand for the services under study is the
sources of information about catering services (Fig. 9). It can be argued that
respondents receive information mainly from the recommendations of customers
catering. The second place is taken by newspapers and magazines and the third place
is e-mail. There is no information on television, on whiteboards and flyers. This is due
to the fact that the listed three sources of information refer to sources with a high level
of pricing policy. And as the market of catering services has a low level of development
in the region under study, the expediency of placing advertising in the last types of
sources of information is considered low.
Figure 9. Information sources about catering services
When investigating the negative factors that affect the competitiveness of catering
services, most noted by consumers (Fig. 10) are: unsatisfactory food, high prices, poor
organization of events, small portions of dishes.
Figure 10. Negative factors in the work of catering companies
0,0%
20,0%
40,0%
60,0%
80,0%
Newspapers, magazines
Flyer
Television
Billboards
Recommendations,…
20,0%
10,0%
0,0%
0,0%
0,0%
80,0%
0,0%
10,0%
20,0%
30,0%
High prices
Unhealthy food
Bad organization of the event
Small portions of dishes
No disadvantages
20,0%
30,0%
10,0%
10,0%
30,0%
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