Objectives of the study of the processes of digital transformation of the catering services sector

The article substantiates the logic of developing methods and mechanisms for the digital transformation of catering enterprises, which differ in industry and geographical features of their functioning, which prevent the use of classical approaches. The necessity of applying the provisions of the theory of technocenoses, which is used in the formation of structures of complex sociotechnical systems in various industries, is substantiated. The key characteristics of such a cenosis system based on the managerial patterns of Dentz are revealed. An approach to assessing the effectiveness of deploying digital transformation systems for catering enterprises using integral values of sustainability and productivity is proposed.