title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¿ÑÐ¾ÐµÐºÑÐ° Ð¿Ð¾ ÑÐ²ÐµÐ»Ð¸ÑÐµÐ½Ð¸Ñ Ð²Ð¾Ð·Ð²ÑÐ°ÑÐ½Ð¾ÑÑÐ¸ Ð³Ð¾ÑÑÐµÐ¹ Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ðµ Ð¿ÑÐµÐ¼Ð¸Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ ÑÐµÐ³Ð¼ÐµÐ½ÑÐ° (Ð½Ð° Ð¿ÑÐ¸Ð¼ÐµÑÐµ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Â«Ð­Ð¥ÐÂ»)
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Development of a project to increase the return of guests in a premium segment restaurant (using the example of the restaurant Â«ECHOÂ»)
Creators: name: Ð¡ÐµÐ»ÐµÑÐºÐ°Ñ, ÐÑÐµÐ½Ð¸Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2025
Subjects: Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¾Ðµ Ð¿Ð¾Ð²ÐµÐ´ÐµÐ½Ð¸Ðµ
Ð»Ð¾ÑÐ»ÑÐ½Ð¾ÑÑÑ Ð³Ð¾ÑÑÐµÐ¹
ÑÐ²ÐµÐ»Ð¸ÑÐµÐ½Ð¸Ðµ Ð²Ð¾Ð·Ð²ÑÐ°ÑÐ½Ð¾ÑÑÐ¸
Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð° Ð»Ð¾ÑÐ»ÑÐ½Ð¾ÑÑÐ¸
ÑÑÐ½Ð¾Ðº Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
consumer behavior
guest loyalty
increased return
loyalty program
public catering market

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ Ð¿ÑÐ¾ÐµÐºÑÐ° Ð¿Ð¾ ÑÐ²ÐµÐ»Ð¸ÑÐµÐ½Ð¸Ñ Ð²Ð¾Ð·Ð²ÑÐ°ÑÐ½Ð¾ÑÑÐ¸ Ð³Ð¾ÑÑÐµÐ¹ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, Ñ ÑÑÐµÑÐ¾Ð¼ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²Ð¾Ð¹ ÑÑÐµÐ´Ñ Ð¸ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð·Ð°Ð²ÐµÐ´ÐµÐ½Ð¸Ñ. Ð Ð¿ÑÐ¾ÑÐµÑÑÐµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð±ÑÐ»Ð¸ ÑÐµÑÐµÐ½Ñ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð·Ð°Ð´Ð°ÑÐ¸: 1. Ð¡Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð° Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾-ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ°Ñ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ. 2. ÐÑÐ¿Ð¾Ð»Ð½ÐµÐ½ Ð°Ð½Ð°Ð»Ð¸Ð· Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¾Ð³Ð¾ Ð¿Ð¾Ð²ÐµÐ´ÐµÐ½Ð¸Ñ, Ð° ÑÐ°ÐºÐ¶Ðµ Ð°Ð½Ð°Ð»Ð¸Ð· ÑÑÐ½ÐºÐ° Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð·Ð° Ð¿Ð¾ÑÐ»ÐµÐ´Ð½Ð¸Ðµ ÑÑÐ¸ Ð³Ð¾Ð´Ð°. 3. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²Ð¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Â«Ð­Ð¥ÐÂ». 4. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¸ Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ðµ Ð¿ÑÐ¾ÐµÐºÑÐ° Ð¿Ð¾ ÑÐ²ÐµÐ»Ð¸ÑÐµÐ½Ð¸Ñ Ð²Ð¾Ð·Ð²ÑÐ°ÑÐ½Ð¾ÑÑÐ¸ Ð³Ð¾ÑÑÐµÐ¹ Ð´Ð»Ñ ÑÐ°ÑÑÐ¼Ð°ÑÑÐ¸Ð²Ð°ÐµÐ¼Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ. 5. ÐÑÐµÐ½ÐºÐ° ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð¿ÑÐ¾ÐµÐºÑÐ°. Ð Ð°Ð±Ð¾ÑÐ° Ð²ÑÐ¿Ð¾Ð»Ð½ÑÐ»Ð°ÑÑ Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ðµ Ð¿ÑÐµÐ¼Ð¸ÑÐ¼ ÑÐµÐ³Ð¼ÐµÐ½ÑÐ° Â«Ð­Ð¥ÐÂ». Ð ÑÐ¾Ð´Ðµ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ»Ð¸ ÑÐ°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ñ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ, Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²Ð°Ñ ÑÑÐµÐ´Ð° Ð¸ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÑ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, Ð±ÑÐ» ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½ Ð¿Ð¾ÑÑÑÐµÑ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»Ñ Ð¸ Ð¿ÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð° ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾ÑÑÑ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Â«Ð­Ð¥ÐÂ». Ð¢Ð°ÐºÐ¶Ðµ Ð±ÑÐ»Ð° Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð¾ÑÐµÐ½ÐºÐ° ÑÐ´Ð¾Ð²Ð»ÐµÑÐ²Ð¾ÑÐµÐ½Ð¸Ñ ÐºÐ»Ð¸ÐµÐ½ÑÐ¾Ð² Ð¼ÐµÑÐ¾Ð´Ð¾Ð¼ NPS. Ð ÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð¼ ÑÐ°Ð±Ð¾ÑÑ ÑÑÐ°Ð»Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð´Ð»Ñ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Â«Ð­Ð¥ÐÂ» Ð¿ÑÐ¾ÐµÐºÑÐ° Ð¿Ð¾ ÑÐ²ÐµÐ»Ð¸ÑÐµÐ½Ð¸Ñ Ð²Ð¾Ð·Ð²ÑÐ°ÑÐ½Ð¾ÑÑÐ¸ Ð³Ð¾ÑÑÐµÐ¹, ÐºÐ¾ÑÐ¾ÑÑÐ¹ Ð±ÑÐ» Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½ Ðº Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ñ.
description: The given work is devoted to the development of a project to increase the return of restaurant guests, taking into account the analysis of the marketing environment and economic indicators of the institution. In the process of this research, the following tasks were solved: 1. The organizational and economic characteristics of the enterprise have been compiled. 2. An analysis of consumer behavior has been performed, as well as an analysis of the catering market over the past three years. 3. Research of the marketing activities of the ECHO restaurant. 4. Development and implementation of a project to increase the return of guests for the enterprise in question. 5. Evaluation of the effectiveness of the project. The work was carried out in the premium segment restaurant "ECHO". In the course of the work, the economic indicators of the enterprise, the marketing environment and the activities of the restaurant were considered, a portrait of the consumer was drawn up and the competitiveness of the ECHO restaurant was analyzed. Customer satisfaction was also assessed using the NPS method. The result of the work was the development of a project for the ECHO restaurant to increase the return of guests, which was proposed for implementation.