Keyword: «organization of the restaurant business.»

In the modern economy, there is a complex system of interaction of many elements. For the effective development of this system, it is necessary to carry out economic transformations that will take into account the interests of various consumers. Economic changes based on innovative approaches to doing business. The main task of the innovative strategy of enterprises, including catering, is to ensure stable growth in the quality of products and services provided. The experience of other countries shows that in order to successfully adapt to the new economic model, it is necessary to develop new mechanisms and concepts that contribute to improving the quality of products and services, and can lead to greater accessibility for consumers. The relevance of the research is due to the increased interest of entrepreneurs in non-standard business formats that allow them to present products in a unique way and attract new customers. The purpose of the study is to substantiate the prospects for the development of the concept of «Pop-up» restaurants. The objectives of the study include: to present an analysis of the existing formats of public catering enterprises; to characterize the concept of «Pop-up» restaurants; to propose options for the technical equipment of «Pop-up» restaurants.