Экономика и право. XXI век2076-282810.24412/2076-2828-2026-4-113-119OtherФормирование конкурентных преимуществ микропредприятия в сфере общественного питания в условиях ограниченных ресурсовDeveloping Competitive Advantages for Micro-Enterprises in the Food Service Sector under Conditions of Limited ResourcesБельскаяЮлия АлександровнаBelskayaYulia Aleksandrovnayulia_belskaya@mail.ruMaster’s student, Institute of Master’s Studies, Management programme, Strategic Corporate Management specialization, Saint Petersburg State University of Economics, Saint Petersburgмагистрант Института магистратуры, направление «Менеджмент», профиль «Стратегическое корпоративное управление», Санкт-Петербургский государственный экономический университет, г. Санкт-Петербург1211202641131193009202610112026

В статье рассматривается проблема выбора конкурентных преимуществ микропредприятия общественного питания при ограниченных финансовых, кадровых и производственных ресурсах. Цель исследования состоит в разработке порядка предварительного отбора решений, которые могут стать основой конкурентного преимущества. Использованы целевой теоретический обзор, сопоставление понятий и синтез положений ресурсного и конкурентного подходов с отдельными принципами эффектуации. Разграничены ресурсы предприятия, управленческие мероприятия и потенциальные конкурентные преимущества. Предложена последовательность, объединяющая предварительную оценку покупательской значимости, проверку ресурсной реализуемости, сравнительный анализ предложения и ограниченную практическую проверку. Прикладной вклад состоит в разделении условий допуска решения к рассмотрению и критериев его конкурентной ценности. Первичные данные не собирались; результативность предложенного порядка требует последующей эмпирической проверки.

This paper examines the selection of competitive advantages for a foodservice microenterprise facing financial, staffing and production constraints. The study aims to develop a procedure for screening initiatives that may provide a basis for competitive advantage. The methods include a targeted theoretical review, conceptual comparison and synthesis of resource-based and competitive strategy perspectives with selected effectuation principles. The paper distinguishes enterprise resources, managerial initiatives and potential competitive advantages. The proposed procedure combines a preliminary assessment of customer relevance, resource feasibility screening, comparison with market alternatives and a limited practical trial. Its practical contribution lies in separating the conditions for admitting an initiative to further consideration from the criteria used to assess its competitive value. No primary data were collected. The effectiveness of the proposed procedure requires subsequent empirical evaluation.

микропредприятиеобщественное питаниеконкурентная стратегияконкурентные преимуществаресурсные ограниченияэффектуацияmicroenterprisefoodservicecompetitive strategycompetitive advantagesresource constraintseffectuationБулетова Н. Е., Кулибаба С. В. Оценка ресурсного потенциала предприятия общественного питания с учетом высокой конкуренции и неопределенности условий функционирования // Экономика, предпринимательство и право. 2026. Т. 16. № 2. С. 785–806.Курочкин А. А., Юрьев В. Ю. Системный подход к вопросу оценки конкурентоспособности предприятий питания // Инновационная техника и технология. 2023. Т. 10. № 3. С. 56–60.Панышев А. И., Катлишин О. И. Конкурентоспособность малого предприятия общественного питания на рынке города Перми // Креативная экономика. 2022. Т. 16. № 10. С. 4039–4052.Andaleeb S. S., Conway C. Customer satisfaction in the restaurant industry: an examination of the transaction-specific model // Journal of Services Marketing. 2006. Vol. 20. No. 1. P. 3–11.Barney J. Firm Resources and Sustained Competitive Advantage // Journal of Management. 1991. Vol. 17. No. 1. P. 99–120.Camuffo A., Cordova A., Gambardella A., Spina C. A Scientific Approach to Entrepreneurial Decision Making: Evidence from a Randomized Control Trial // Management Science. 2020. Vol. 66. No. 2. P. 564–586.Camuffo A., Gambardella A., Messinese D., Novelli E., Paolucci E., Spina C. A scientific approach to entrepreneurial decision-making: Large-scale replication and extension // Strategic Management Journal. 2024. Vol. 45. No. 6. P. 1209–1237.Cho M., Bonn M. A., Giunipero L., Jaggi J. S. Supplier selection and partnerships: Effects upon restaurant operational and strategic benefits and performance // International Journal of Hospitality Management. 2021. Vol. 94. Article 102781.Hernandez-Maskivker G., Nicoara-Popescu D., Fornells Herrera A. Sustainability and competitive advantage in small restaurants: a dynamic resource– relationship framework // Academia Revista Latinoamericana de Administración. 2026. Vol. 39. No. 1. P. 83–106.Institute for Strategy and Competitiveness, Harvard Business School. Strategy Explained // [Электронный ресурс]. URL: https://www.isc.hbs. edu/strategy/Pages/strategy-explained.aspx (дата обращения: 20.10.2026).Jaakkola E. Designing conceptual articles: four approaches // AMS Review. 2020. Vol. 10. P. 18–26.Jogaratnam G. The effect of market orientation, entrepreneurial orientation and human capital on positional advantage: Evidence from the restaurant industry // International Journal of Hospitality Management. 2017. Vol. 60. P. 104–113.Kim E., Tang L., Bosselman R. Measuring customer perceptions of restaurant innovativeness: Developing and validating a scale // International Journal of Hospitality Management. 2018. Vol. 74. P. 85–98.Lee C., Hallak R., Sardeshmukh S. R. Creativity and innovation in the restaurant sector: Supply-side processes and barriers to implementation // Tourism Management Perspectives. 2019. Vol. 31. P. 54–62.Sarasvathy S. D. Causation and Effectuation: Toward a Theoretical Shift from Economic Inevitability to Entrepreneurial Contingency // Academy of Management Review. 2001. Vol. 26. No. 2. P. 243– 263.Buletova N. E., Kulibaba S. V. Assessing the Resource Potential of a Food Service Enterprise Amidst High Competition and Uncertain Operating Conditions // Economics, Entrepreneurship and Law. 2026. Vol. 16. No. 2. pp. 785–806.Kurochkin A. A., Yuryev V. Yu. A Systems Approach to Assessing the Competitiveness of Food Service Enterprises // Innovative Engineering and Technology. 2023. Vol. 10. No. 3. pp. 56–60.Panyshev A. I., Katlishin O. I. Competitiveness of a Small Food Service Enterprise in the Perm City Market // Creative Economy. 2022. Vol. 16. No. 10. pp. 4039–4052.Andaleeb S. S., Conway C. Customer satisfaction in the restaurant industry: an examination of the transaction-specific model // Journal of Services Marketing. 2006. Vol. 20. No. 1. pp. 3–11.Barney J. Firm Resources and Sustained Competitive Advantage // Journal of Management. 1991. Vol. 17. No. 1. pp. 99–120.Camuffo A., Cordova A., Gambardella A., Spina C. A Scientific Approach to Entrepreneurial Decision Making: Evidence from a Randomized Control Trial // Management Science. 2020. Vol. 66. No. 2. pp. 564–586.Camuffo A., Gambardella A., Messinese D., Novelli E., Paolucci E., Spina C. A scientific approach to entrepreneurial decision-making: Large-scale replication and extension // Strategic Management Journal. 2024. Vol. 45.No. 6. P. 1209–1237.Cho M., Bonn M. A., Giunipero L., Jaggi J. S. Supplier selection and partnerships: Effects upon restaurant operational and strategic benefits and performance // International Journal of Hospitality Management. 2021. Vol. 94. Article 102781.Hernandez-Maskivker G., Nicoara-Popescu D., Fornells Herrera A. Sustainability and competitive advantage in small restaurants: a dynamic resource– relationship framework // Academia Revista Latinoamericana de Administración. 2026. Vol. 39.No. 1. P. 83–106.Institute for Strategy and Competitiveness, Harvard Business School. Strategy Explained // [Electronic resource]. URL: https://www.isc.hbs.edu/ strategy/Pages/strategy-explained.aspx (accessed 10/20/2026).Jaakkola E. Designing conceptual articles: four approaches // AMS Review. 2020. Vol. 10. P. 18–26.Jogaratnam G. The effect of market orientation, entrepreneurial orientation and human capital on positional advantage: Evidence from the restaurant industry // International Journal of Hospitality Management. 2017. Vol. 60. P. 104–113.Kim E., Tang L., Bosselman R. Measuring customer perceptions of restaurant innovation: Developing and validating a scale // International Journal of Hospitality Management. 2018. Vol. 74. P. 85–98.Lee C., Hallak R., Sardeshmukh S. R. Creativity and innovation in the restaurant sector: Supply-side processes and barriers to implementation // Tourism Management Perspectives. 2019. Vol. 31. P. 54–62.Sarasvathy S. D. Causation and Effectuation: Toward a Theoretical Shift from Economic Inevitability to Entrepreneurial Contingency // Academy of Management Review. 2001. Vol. 26.No. 2. P. 243–263.