INFORMATION FLOWS OF THE CONTROL AND ANALYTICAL SYSTEM OF THE RESTAURANT INDUSTRY ENTERPRISE

Abstract

This article examines information flows within the restaurant industry's control and analytical systems in the context of economic digitalization and increasing competition. The relevance of this topic stems from the need to improve the management efficiency of catering establishments by streamlining the collection, processing, and analysis of management information. This paper explores the essence of information flows as a key element of the management infrastructure, ensuring the coordination of business processes and the formation of an analytical base for informed management decisions. Particular attention is paid to the classification of information flows by direction of movement—incoming, internal, and outgoing—as well as their functional role in ensuring operational, financial, and commodity control. The main sources of information generation are identified, including production, warehouse, financial, personnel, and marketing data. It is demonstrated that the degree of integration of information flows directly impacts the transparency of an enterprise's operations, the level of resource manageability, and the sustainability of its development.