Аңдатпа
The purpose of the study is to consider the specifics of the development of the catering industry in the context of the coronavirus pandemic and prepare appropriate proposals for the development of the catering industry.Methodology. In processing the factual material, such traditional scientific methods as dialectical, chronological, logical, scientific generalizations, statistical and comparative analysis were used. Methods of comparison, structuring goals, as well as expert assessments were used as research tools.Originality / value of the study – during the study, the current state of the restaurant industry in the Republic of Kazakhstan was considered, new formats of enterprises, their innovative concepts, taking into account various target segments and development trends were studied.Findings – the article examines the role of innovative technologies and the impact of modern reality on the restaurant business, as well as the main trends in the development of cuisine, taking into account the national culture, traditions, healthy eating in the Republic of Kazakhstan.