Abstract: the authors reviewed the general trends in the restaurant business, including small businesses in the current coronavirus pandemic conditions in Russia. Modern processes that occur in enterprises require new management solutions. Due to the high risk of viral infection, some restaurateurs chose to close their businesses. Other enterprises considered it possible to work in the current conditions and optimized technological processes for the production of culinary products, dishes, as well as human and material resources. The conducted research allows to spread these trends in various enterprises of the restaurant business. The authors analyzed economic indicators, including the dynamics of changes in the revenue of catering enterprises, and considered the main aspects of enterprises optimization schemes. The authors described possible options for effective work of enterprises for the production of ready meals and semi-finished products. The authors conducted a study and made a conclusion about consumer preferences, in accordance with modern principles of quality management systems, one of which is consumer orientation. The authors cited examples of the most common behaviors of representatives of the business community, who took on the burden of organizing charity events, primarily for doctors and hospital staff. Today, entrepreneurs implement something that has always been popular, beloved and popular by people.
Keywords: coronovirus infection, the enterprises of restaurant business, company’s revenue, consumer preferences, methods and forms of service, management decisions