Evaluation of the level de competitiveness of restaurants of the destination of Havana

Abstract

After the pandemic caused by the Covid-19 virus, tourism was one of the most affected spheres, due to mobility restrictions and border closures. The restaurant sector, being an important part of the Cuban tourist product, declined greatly. From the analysis of the environment, the need to know the level of competitiveness of the restaurants was determined, using a procedure to achieve a quantitative value that indicates what position they are in, evidencing the scarcity of research in this regard. The dimensions and indicators to measure competitiveness in restaurants were determined and the synthetic index of competitiveness of the restaurants "La Vicaria" and "Bien me saber" of the Empresa Extrahotelera Palmares S.A. was calculated. and the “Rey y Gaby” restaurant in the non-state sector. The applied methodology consists of four phases that combine different tools, methods and techniques for obtaining and processing information. What allowed to reach the results: customer satisfaction and service quality are the indicators that are most taken into account in practice, entities do not measure competitiveness, little is known about this term. The entities under study have low competitiveness, caused by the inflation that prevails in the country and the lack of supply.