STRATEGIC MANAGEMENT OF CATERING: INTEGRATION OF LOGISTICS SOLUTIONS FOR DIFFERENT MARKET SEGMENTS

Abstract

The article examines the features of strategic management of catering companies in the context of the transformation of the hospitality services market. Catering is substantiated as a complex service and logistics system that integrates production, transportation, organizational, and managerial processes. It is determined that traditional management approaches borrowed from the restaurant business do not provide sufficient efficiency for catering enterprises due to the specific operational characteristics of this sector. Based on the analysis of the structure of the Ukrainian catering services market in 2024, the main market segments are identified, including event catering, corporate (office) catering, banquet catering, buffet catering, social catering, and ready-meal delivery services. Their shares in the overall market structure are determined, which makes it possible to assess the economic significance and operational characteristics of each segment. The research demonstrates that event and corporate catering create the highest added value while simultaneously requiring the most complex logistics coordination and operational planning. The dynamics of the development of catering services in Ukraine during 2020–2024 are analyzed, which allows identifying key trends in the expansion of catering services, diversification of service formats, and increasing demand for off-site food service. The study confirms the growing importance of flexible management models and logistics integration in the development of catering enterprises. Particular attention is paid to logistics management as one of the key factors of competitiveness of catering companies. Critical operational KPIs are identified, including Food Cost level, service speed, inventory life cycle (up to four days), and the acceptable level of product write-offs (not exceeding 1%). A differentiated approach to the formation of logistics strategies depending on the catering format is proposed, which allows minimizing losses, optimizing costs, and ensuring stable service quality. The results of the study can be used in the practical management of catering enterprises and in the development of strategic business development models in the hospitality industry.