Increasing The Competitiveness Of The Food Industry

Abstract

The article discusses the theoretical and methodological problems of improving the efficiency of entrepreneurship in improving the competitiveness of food industry enterprises, and analyzes their features. In order to improve the competitiveness of food industry enterprises and improve their business activity, scientifically based proposals and recommendations have been developed. Based on the developed guidelines for assessing the competitiveness of the food industry, it is possible to identify the strengths and weaknesses of enterprises among their main competitors. It also takes into account increasing the competitiveness of food industry enterprises, as well as increasing the range of products or services provided. An enterprise does not have to participate in various activities. Perhaps we can improve the performance of our business by expanding the range of our products on our own. The results of the study can be used to increase the competitiveness of the food industry. The food company can now produce raw materials that it bought from other companies by creating its own preparatory workshop.