MANAGEMENT OF FOOD AVAILABILITY IN A RESTAURANT BASED ON SIMULATION MODELING AS A WAY TO INCREASE THE COMPETITIVENESS OF THE RESTAURANT BUSINESS IN THE CONTEXT OF ECONOMIC TRANSFORMATION

In the context of digitalization of the economy, effective control over the availability of products and management of restaurant stocks is required for successful development of the restaurant business. The article presents the results of simulation experiments of the process of managing the availability of products in a restaurant. The experiments were evaluated using the parameters of the diagrams and display elements of the model. The results of the analysis can be used to manage the availability of products in any restaurant business organization.