Abstract
The restaurant industry, like other sectors of tourism, is considered one of the most complex due to its diverse nature and range of activities. A restaurant's role extends beyond simply meeting a person's basic need for food; it also serves as a space for social interaction, entertainment, and cultural immersion, offering a taste of local traditions and national cuisines. Studying the theoretical foundations of the restaurant business, its historical development, classifications, and the factors that influence restaurant operations – such as service methods and organizational strategies – helps to better understand the unique characteristics of the restaurant sector across different countries and regions, as well as the impact of geographical factors on food systems in various cultures. The global food delivery market is expected to continue its growth, driven by the expansion of the delivery sector, technological innovations in the food industry, digitalization of operations, and the increasing adoption of new business models. Similarly, the public catering market in Kazakhstan is experiencing rapid growth, with full service restaurants emerging as the most popular segment [1].