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The subject of the study is restaurant and mobile catering services in the hospitality industry through the organization of mini–food production. The purpose of the article is to analyze the prospects of introducing individual mini–food production in hospitality establishments. Methodology of work is a systematic approach, which involves a comprehensive study of the hospitality industry, the method of financial analysis, the method of statistical processing of economic data, the method ofdoi:10.5281/zenodo.3937288 fatcat:bkavi3efibco7imbwqe3dysbgm