title: ÐÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸Ðµ ÑÑÑÐ°ÑÐµÐ³Ð¸Ð¸ ÐÐ¾Ð»ÑÐ±Ð¾Ð³Ð¾ ÐÐºÐµÐ°Ð½Ð° Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ð½Ð¾Ð¼ Ð±Ð¸Ð·Ð½ÐµÑÐµ
title: Application of the blue ocean strategy in the restaurant business
Creators: name: Ð ÑÐ±Ð¾Ð², ÐÐ¸ÐºÐ¸ÑÐ°
name: ÐÐ¾Ð·Ð´ÐµÐµÐ²Ð°, ÐÐ½Ð½Ð°
name: "Ð£Ð¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ðµ Ð¸Ð½Ð½Ð¾Ð²Ð°ÑÐ¸ÑÐ¼Ð¸ Ð² ÑÑÐ»Ð¾Ð²Ð¸ÑÑ  ÑÐ¸ÑÑÐ¾Ð²Ð¾Ð¹ ÑÑÐ°Ð½ÑÑÐ¾ÑÐ¼Ð°ÑÐ¸Ð¸", Ð²ÑÐµÑÐ¾ÑÑÐ¸Ð¹ÑÐºÐ°Ñ ÑÑÑÐ´ÐµÐ½ÑÐµÑÐºÐ°Ñ ÑÑÐµÐ±Ð½Ð¾-Ð½Ð°ÑÑÐ½Ð°Ñ ÐºÐ¾Ð½ÑÐµÑÐµÐ½ÑÐ¸Ñ (2022; Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³)
Publisher: name: ÐÐÐÐÐ¢ÐÐ¥-ÐÐ ÐÐ¡Ð¡
Year: 2022
Subjects: Ð¸Ð½Ð½Ð¾Ð²Ð°ÑÐ¸Ñ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸
ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¸Ñ
ÑÑÑÐ°ÑÐµÐ³Ð¸Ñ ÐÐ¾Ð»ÑÐ±Ð¾Ð³Ð¾ ÐÐºÐµÐ°Ð½Ð°
ÑÐµÑÑÐ¾ÑÐ°Ð½Ñ
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description: Ð¦ÐµÐ»Ñ Ð´Ð¾ÐºÐ»Ð°Ð´Ð° Ð¾ÑÐ²ÐµÑÐ¸ÑÑ Ð²Ð¾Ð¿ÑÐ¾Ñ Ð¿Ð¾ÑÑÑÐ¾ÐµÐ½Ð¸Ñ ÑÑÑÐ°ÑÐµÐ³Ð¸Ð¸ ÐÐ¾Ð»ÑÐ±Ð¾Ð³Ð¾ ÐÐºÐµÐ°Ð½Ð°, Ð²Ð¿ÐµÑÐ²ÑÐµ Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ð½Ð¾Ð¹ Ð² 1999 Ð³Ð¾Ð´Ñ Ð. Ð§. ÐÐ¸Ð¼Ð¾Ð¼ Ð¸ Ð . ÐÐ¾Ð±Ð¾ÑÐ½. ÐÐ±ÑÐµÐºÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ â ÑÑÐ°ÑÑÐ°Ð¿ Ð Ð¾ÑÑÐ¸Ð¹ÑÐºÐ¾Ð³Ð¾ ÑÑÐ½ÐºÐ° ÑÐµÑÑÐ¾ÑÐ°Ð½ Chef`s Table Ð Ð¼ÐµÑÐ¾Ð´Ð°Ð¼ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ, Ð¸ÑÐ¿Ð¾Ð»ÑÐ·ÑÐµÐ¼ÑÐ¼ Ð² Ð´Ð¾ÐºÐ»Ð°Ð´Ðµ, Ð¾ÑÐ½Ð¾ÑÑÑÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð¸Ð½ÑÑÑÑÐ¼ÐµÐ½ÑÑ ÑÑÑÐ°ÑÐµÐ³Ð¸Ð¸ ÐÐ¾Ð»ÑÐ±Ð¾Ð³Ð¾ ÐÐºÐµÐ°Ð½Ð°: ÑÑÑÐ°ÑÐµÐ³Ð¸ÑÐµÑÐºÐ°Ñ ÐºÐ°Ð½Ð²Ð°, ÐºÐ°ÑÑÐ°
Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¾Ð¹ Ð¿Ð¾Ð»ÐµÐ·Ð½Ð¾ÑÑÐ¸, ÑÐµÑÐµÑÐºÐ° Â«ÑÐ¿ÑÐ°Ð·Ð´Ð½Ð¸ÑÑ-ÑÐ½Ð¸Ð·Ð¸ÑÑ-Ð¿Ð¾Ð²ÑÑÐ¸ÑÑ-ÑÐ¾Ð·Ð´Ð°ÑÑÂ». ÐÐºÑÑÐ°Ð»ÑÐ½Ð¾ÑÑÑ ÑÐ°Ð±Ð¾ÑÑ Ð·Ð°ÐºÐ»ÑÑÐ°ÐµÑÑÑ Ð² ÑÐ¾Ð¼, ÑÑÐ¾ Ð¼Ð°Ð»Ð¾Ðµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ ÐºÐ¾Ð¼Ð¿Ð°Ð½Ð¸Ð¹ Ð½Ð° Ð Ð¾ÑÑÐ¸Ð¹ÑÐºÐ¾Ð¼ ÑÑÐ½ÐºÐµ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·ÑÑÑ Ð´Ð°Ð½Ð½ÑÑ ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ Ð² ÐºÐ°ÑÐµÑÑÐ²Ðµ Ð¾ÑÐ½Ð¾Ð²Ñ Ð´Ð»Ñ Ð¿Ð¾ÑÑÑÐ¾ÐµÐ½Ð¸Ñ ÑÑÑÐ°ÑÐµÐ³Ð¸Ð¸ ÑÑÐ¾Ð´Ð° Ð¾Ñ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ½Ð¾Ð¹ Ð±Ð¾ÑÑÐ±Ñ. Ð ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐµ ÑÐ°Ð±Ð¾ÑÑ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¾ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð Ð¾ÑÑÐ¸Ð¹ÑÐºÐ¾Ð³Ð¾ ÑÑÐ½ÐºÐ° ÑÐµÑÑÐ¾ÑÐ°Ð½Ð¾Ð², Ð²ÑÑÐ²Ð»ÐµÐ½Ñ Ð½ÐµÑÐµÑÐµÐ½Ð½ÑÐµ Ð¾ÑÑÐ°ÑÐ»ÑÑ Ð¿ÑÐ¾Ð±Ð»ÐµÐ¼Ñ, Ñ Ð¿Ð¾Ð¼Ð¾ÑÑÑ ÐºÐ¾ÑÐ¾ÑÑÑ ÐºÐ¾Ð¼Ð¿Ð°Ð½Ð¸Ñ ÑÐ²Ð¸Ð´ÐµÐ»Ð° Ð²Ð¾Ð·Ð¼Ð¾Ð¶Ð½Ð¾ÑÑÐ¸ Ð²ÑÑÐ¾Ð´Ð° Ð¸Ð· ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ½Ð¾Ð¹ ÑÑÐµÐ´Ñ, Ð° ÑÐ°ÐºÐ¶Ðµ Ð²Ð¾ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð° ÑÑÑÐ°ÑÐµÐ³Ð¸Ñ, Ð¾Ð±ÐµÑÐ¿ÐµÑÐ¸Ð²Ð°ÑÑÐ°Ñ Ð¸Ð½Ð½Ð¾Ð²Ð°ÑÐ¸Ñ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ (Ð½Ð¸Ð·ÐºÐ¸Ðµ Ð¸Ð·Ð´ÐµÑÐ¶ÐºÐ¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´Ð¸ÑÐµÐ»Ñ Ð¸ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ðµ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð´Ð»Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»Ñ) ÑÐ°ÑÑÐ¼Ð°ÑÑÐ¸Ð²Ð°ÐµÐ¼Ð¾Ð³Ð¾ Ð¾Ð±ÑÐµÐºÑÐ°.
description: The purpose of the report is to highlight the issue of building a Blue Ocean strategy, first introduced in 1999 by K. Chan and R. Mauborgne. The object of research is a startup of the Russian market â Chefâs Table restaurant. The research methods used in the report include the following Blue Ocean strategy tools: strategy canvas, buyer utility map and âeliminate-reduce-raise-createâ grid. The relevance of the report lies in the fact that only a small number of companies in the Russian market use this concept as a basis for building a strategy of avoiding competition. As a result of the work done a study of the Russian restaurant market was conducted and unsolved by the industry problems were identified, with the help of which the company found ways to exit the competitive environment, as well as a strategy that ensures value innovation and low costs of the considered object was restored.