STRATEGIC PARTNERSHIP IN FORMING A COMPETITION STRATEGY FOR SMALL BUSINESS ENTERPRISES
The aim of the article is to determine the main changes in the content of the components of the competition strategy of small restaurants in a pandemic crisis and in the post-pandemic period. In a pandemic crisis, the level of uncertainty in the business conditions of small businesses is increasing. Businesses should actively respond to new realities of development. The implementation of business processes of small enterprises in a pandemic requires the adaptation of strategic mechanisms for doing business to the business environment. The experience of work, application of variants of strategy of competition of the small enterprises which are carrying out activity in providing with food and drinks in the regional market is analyzed. It is determined that the approaches to the formation of competition strategy should take into account the opportunities provided by strategic partnership as a flexible form of cooperation. The essence of strategic partnerships as a component of competition strategy of small enterprises is considered. It is noted that the basis of the partnership strategy in the implementation of the competition strategy is complementarity and synergy. It is proved that strategic partnership can lead to the creation of new competitive advantages. The necessity of introduction of strategic partnership in a strategic set of a small enterprise is argued. It is emphasized that the strategic partnership as part of the competition strategy contributes to the creation of social capital of small businesses, which is important for activities in the provision of food and beverages. It is noted that in the framework of the partnership strategy the interests of the partners and the possibility of making quick changes in their relations should be provided. The components of the partnership strategy of small restaurant enterprises have been formed. The expedient variants of realization of strategy of partnership by the enterprises of restaurant economy are defined. The obtained research results can be used for further development of the theory of strategic management of small restaurant enterprises and applied in their practical activity.