Method for determining the optimal location of public catering facilities

Abstract

Relevance and goals. The relevance of the research topic is due to the need for a comprehensive study of the problems of choosing a spatial location in the context of the rapid spread of digital technologies. The purpose of the study is an attempt to substantiate the feasibility of implementing a technical solution, namely the development of a digital geographic information system aimed at determining the optimal location for public catering facilities. Materials and methods. An approach is proposed for optimizing the layout of facilities as a set of three interrelated sequential elements (stages), consisting of determining the best operational-territorial unit, determining the expected rational boundaries of the consumer service market, determining the coordinates of the location of the catering facility and finding the optimal structure for the sale of products that provides the facility catering maximum profit. The advantage of the considered technical solution is to increase the accuracy of the optimal placement of public catering facilities, which ensures an increase in the speed of actions to determine the location point, including ensuring the speed of response of public catering facilities to continuous changes in dynamic competitive markets in real time; the emergence of the ability to most reliably draw conclusions about the optimal placement of a public catering facility at any time. The research methodology is based on the use of general scientific methods: description, measurement, analysis, synthesis, comparison, modeling, as well as the use of statistical methods and linear programming. Results. Creation in the future of a program that implements the proposed model and algorithms. Conclusions. The results of the study showed the possibility of applying the proposed approach with the ability to determine the expected optimal location of the catering facility with great accuracy. The scope of the research results is associated with the subsequent creation of information technology to manage the optimization of the location of public catering facilities.