title: Ð Ð°Ð·Ð²Ð¸ÑÐ¸Ðµ Ð²Ð½ÐµÑÐ½Ð¸Ñ ÐºÐ¾Ð¼Ð¼ÑÐ½Ð¸ÐºÐ°ÑÐ¸Ð¹ Ð³Ð°ÑÑÑÐ¾-Ð±Ð°ÑÐ° "KIKI"
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 external communications of the gastro-bar "KIKI"
Creators: name: ÐÑÑÑÑÐ½Ð¾Ð², ÐÐ½ÑÐ¾Ð½
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: 2024
Subjects: ÑÐµÑÑÐ¾ÑÐ°Ð½
ÐºÐ¾Ð½ÑÐµÐ¿ÑÑÐ°Ð»ÑÐ½ÑÐ¹ ÑÐµÑÑÐ¾ÑÐ°Ð½
meat-free ÑÐ¾ÑÐ¼Ð°Ñ
Ð´Ð¸Ð½Ð°Ð¼Ð¸ÐºÐ° ÑÑÐ½ÐºÐ° Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
restaurant
concept restaurant
meat-free format
dynamics of the food market

description: Ð Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÐµ Ð¿ÑÐ¾Ð²ÐµÐ´ÑÐ½ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑÐ½ÑÐ¹ Ð°Ð½Ð°Ð»Ð¸Ð· ÑÐ¸ÑÑÐµÐ¼Ñ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²ÑÑ ÐºÐ¾Ð¼Ð¼ÑÐ½Ð¸ÐºÐ°ÑÐ¸Ð¹ Ð³Ð°ÑÑÑÐ¾-Ð±Ð°ÑÐ° âkikiâ. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ñ Ð²Ð¸Ð´Ñ ÐºÐ¾Ð¼Ð¼ÑÐ½Ð¸ÐºÐ°ÑÐ¸Ð¹, Ð²ÐºÐ»ÑÑÐ°Ñ Ð²Ð½ÐµÑÐ½Ð¸Ðµ Ð¸ Ð²Ð½ÑÑÑÐµÐ½Ð½Ð¸Ðµ, Ð¸ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ ÑÑÐ°Ð¿Ñ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ¸ ÑÐ¸ÑÑÐµÐ¼Ñ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²ÑÑ ÐºÐ¾Ð¼Ð¼ÑÐ½Ð¸ÐºÐ°ÑÐ¸Ð¹. ÐÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ð° Ð¾Ð±ÑÐ°Ñ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ° Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¸, Ð¿Ð¾ÑÐ»Ðµ ÑÐµÐ³Ð¾ Ð±ÑÐ» Ð¿ÑÐ¾Ð²ÐµÐ´ÑÐ½ Ð´ÐµÑÐ°Ð»ÑÐ½ÑÐ¹ Ð°Ð½Ð°Ð»Ð¸Ð· Ð²Ð½ÐµÑÐ½Ð¸Ñ ÐºÐ¾Ð¼Ð¼ÑÐ½Ð¸ÐºÐ°ÑÐ¸Ð¹ Ð³Ð°ÑÑÑÐ¾-Ð±Ð°ÑÐ°. ÐÑÐ¾Ð±Ð»ÐµÐ¼Ð¾Ð¹ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ²Ð»ÑÐµÑÑÑ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð¾ÑÑÑ Ð°Ð´Ð°Ð¿ÑÐ°ÑÐ¸Ð¸ ÑÐµÐ¾ÑÐ¸Ð¸ Ð¸ Ð¿ÑÐ°ÐºÑÐ¸ÐºÐ¸ ÐºÐ¾Ð¼Ð¼ÑÐ½Ð¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð³Ð¾ ÑÐ¾Ð¿ÑÐ¾Ð²Ð¾Ð¶Ð´ÐµÐ½Ð¸Ñ Ð¿Ð¾Ð´ Ð²Ð¾Ð·Ð¼Ð¾Ð¶Ð½Ð¾ÑÑÐ¸ Ð¸ Ð·Ð°Ð´Ð°ÑÐ¸ ÐÐÐ Â«Ð¥Ð°Ð¹Ð»Ð°Ð¹ÑÂ». ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½ÑÑ Ð´Ð°Ð½Ð½ÑÑ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¼ÐµÑÑ, Ð½Ð°Ð¿ÑÐ°Ð²Ð»ÐµÐ½Ð½ÑÐµ Ð½Ð° ÑÐ°ÑÑÐ¸ÑÐµÐ½Ð¸Ðµ Ð¸ ÑÐ»ÑÑÑÐµÐ½Ð¸Ðµ Ð²Ð½ÐµÑÐ½Ð¸Ñ ÐºÐ¾Ð¼Ð¼ÑÐ½Ð¸ÐºÐ°ÑÐ¸Ð¹ Ð³Ð°ÑÑÑÐ¾-Ð±Ð°ÑÐ° âkikiâ, Ñ ÑÐµÐ»ÑÑ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ñ ÐµÐ³Ð¾ ÑÐ·Ð½Ð°Ð²Ð°ÐµÐ¼Ð¾ÑÑÐ¸ Ð¸ Ð¿ÑÐ¸Ð²Ð»ÐµÑÐµÐ½Ð¸Ñ Ð±Ð¾Ð»ÑÑÐµÐ³Ð¾ ÑÐ¸ÑÐ»Ð° ÐºÐ»Ð¸ÐµÐ½ÑÐ¾Ð². ÐÐ¾ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ°Ð¼ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ Ð¿ÑÐ¾ÐµÐºÑ Ð¿ÑÐ¾Ð´Ð²Ð¸Ð¶ÐµÐ½Ð¸Ñ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° âkikiâ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð°ÐºÐºÐ°ÑÐ½ÑÐ° Ð² ÑÐ¾ÑÐ¸Ð°Ð»ÑÐ½Ð¾Ð¹ ÑÐµÑÐ¸ Ð¢ÐµÐ»ÐµÐ³ÑÐ°Ð¼. ÐÑÐ» Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½ Ð²ÑÐ±Ð¾Ñ Ð¸Ð¼ÐµÐ½Ð½Ð¾ ÑÑÐ¾Ð³Ð¾ ÐºÐ°Ð½Ð°Ð»Ð° ÐºÐ¾Ð¼Ð¼ÑÐ½Ð¸ÐºÐ°ÑÐ¸Ð¸, ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ñ ÑÐµÐºÑÑÑ Ð´Ð»Ñ Ð¿Ð¾ÑÑÐ¾Ð² Ð¸ Ð¿Ð¾Ð´Ð¾Ð±ÑÐ°Ð½Ñ Ð²Ð¸Ð·ÑÐ°Ð»ÑÐ½ÑÐµ ÑÐµÑÐµÐ½Ð¸Ñ, Ð¿Ð¾Ð´Ð¾Ð±ÑÐ°Ð½Ñ ÑÐµÐ¼Ñ, Ð½Ð° ÐºÐ¾ÑÐ¾ÑÑÑ ÑÑÐ¾Ð¸Ñ ÑÐ´ÐµÐ»Ð°ÑÑ ÑÐ¿Ð¾Ñ, ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½ ÐºÐ¾Ð½ÑÐµÐ½Ñ-Ð¿Ð»Ð°Ð½. Ð ÑÐ°Ð±Ð¾ÑÐµ ÑÐ°ÐºÐ¶Ðµ ÑÐ°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ñ ÑÐ¾Ð²ÑÐµÐ¼ÐµÐ½Ð½ÑÐµ ÑÐµÐ½Ð´ÐµÐ½ÑÐ¸Ð¸ Ð¸ Ð¸Ð½ÑÑÑÑÐ¼ÐµÐ½ÑÑ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²ÑÑ ÐºÐ¾Ð¼Ð¼ÑÐ½Ð¸ÐºÐ°ÑÐ¸Ð¹, ÐºÐ¾ÑÐ¾ÑÑÐµ Ð¼Ð¾Ð³ÑÑ Ð±ÑÑÑ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ Ð¿ÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ñ Ð² Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ Ð³Ð°ÑÑÑÐ¾-Ð±Ð°ÑÐ° Ð² 2024 Ð³Ð¾Ð´Ñ. ÐÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð½ÑÐµ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð²ÐºÐ»ÑÑÐ°ÑÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐ¾ÑÐ¸Ð°Ð»ÑÐ½ÑÑ ÑÐµÑÐµÐ¹, PR-ÐºÐ°Ð¼Ð¿Ð°Ð½Ð¸Ð¹, ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÑÐµÑÑÐ²Ð¾ Ñ Ð±Ð»Ð¾Ð³ÐµÑÐ°Ð¼Ð¸ Ð¸ Ð´ÑÑÐ³Ð¸Ðµ Ð¼ÐµÑÐ¾Ð´Ñ Ð¿ÑÐ¾Ð´Ð²Ð¸Ð¶ÐµÐ½Ð¸Ñ, Ð°Ð´Ð°Ð¿ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÐµ Ðº ÑÐ¿ÐµÑÐ¸ÑÐ¸ÐºÐµ Ð¸ ÑÐµÐ»ÐµÐ²Ð¾Ð¹ Ð°ÑÐ´Ð¸ÑÐ¾ÑÐ¸Ð¸ Ð·Ð°Ð²ÐµÐ´ÐµÐ½Ð¸Ñ. ÐÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° ÑÐ¾ÑÑÐ¾Ð¸Ñ Ð¸Ð· Ð²Ð²ÐµÐ´ÐµÐ½Ð¸Ñ, Ð´Ð²ÑÑ Ð³Ð»Ð°Ð², Ð·Ð°ÐºÐ»ÑÑÐµÐ½Ð¸Ñ Ð¸ Ð¿ÑÐ¸Ð»Ð¾Ð¶ÐµÐ½Ð¸Ð¹.
description: In the final qualifying work, a comprehensive analysis of the marketing communications system of the âkikiâ gastro-bar was carried out. The types of communications, including external and internal, are investigated, and the stages of developing a marketing communications system are determined. The general characteristics of the organization are presented, after which a detailed analysis of the external communications of the gastro-bar was carried out. The problem of the research is the need to adapt the theory and practice of communication support to the capabilities and tasks of Highlife LLC. Based on the data obtained, measures have been developed aimed at expanding and improving the external communications of the âkikiâ gastro-bar, in order to increase its recognition and attract more customers. Based on the research results, a project has been developed to promote the âkikiâ restaurant using a Telegram social network account. The choice of this particular communication channel was justified, texts for posts were compiled and visual solutions were selected, topics worth focusing on were selected, and a content plan was drawn up. The paper also examines current trends and marketing communication tools that can be effectively applied in the activities of a gastro-bar in 2024. The proposed activities include the use of social networks, PR campaigns, collaboration with bloggers and other promotion methods adapted to the specifics and target audience of the institution. The final qualifying work consists of an introduction, two chapters, a conclusion and appendices, graduation qualification work consists of an introduction, two chapters, conclusion and appendices.