Fedor Sokirianskiy

Restaurant supply is a strictly regulated, multi-stage logistical process, the efficiency of which directly determines key business performance indicators, the quality of finished dishes, guest satisfaction, and ultimately, the establishment's reputation and profitability. In an environment of economic volatility, inflation, market fluctuations, and external challenges, the role of a well-organized supply system increases manifold. The ability to adapt to external pressures, optimize internal...

Why mixing Daily and Deli in one targeting model destroys both Deli — food for satisfying appetite Human needs are in constant competition. Biological needs compete with social and even spiritual ones. Eating, at its core, is an entirely physiological process. Food is energy — a kind of “fuel” for the entire body and its “flight control center,” the brain. Hunger is one of the most ancient instincts that has shaped human evolution, driving the development of tools, cognitive abilities, and...

Social and economic changes in society are changing people’s eating behavior, their culinary and gastronomic habits and preferences. Recent trends in urban nutrition indicate that the population is ready to spend more money in food establishments, food delivery restaurants, canteens, and cafés, provided that the following conditions are met: the offer is balanced in terms of the price–quality ratio; the price fits into the concept of a “daily food budget”; there is trust in a specific brand,...