Anti-crisis management of large public catering chains

Against the background of the conducted research, it was found out that the theoretical base in the fi eld of crisis management is not suffi ciently developed to understand the modern practice of managing large public catering networks in a crisis. In our opinion, this aspect may be the cause of errors on the part of managers managing large catering chains and the likelihood of elimination from the market. Not only since the coronavirus pandemic, authorities and auditors have been demanding that catering establishments have a crisis concept. In the event of a crisis, the company can quickly reach its limits. Most often, it is too late to look for a solution only when it leads to stress and, as a result, to chaotic consequences. Those catering establishments that take precautions and have created a suitable concept in advance have an advantage and can respond objectively and purposefully. The corona pandemic has shown what complex problems need to be addressed and what uncertainties this leads to. Only wellinformed managers can successfully lead a catering company and employees out of a crisis. Among food service businesses around the world that have weathered the corona crisis well, fl exibility has been a crucial success factor. Flexible food service companies quickly adapted their business model to the changing behavior of consumers during the crisis. This allowed them to maintain their sales and ensure their existence after the crisis. Some restaurateurs have been able to gain a competitive advantage through fl exibility and quick response, and even attract new customers. The article deals with the issues of anti-crisis management of large public catering networks and develops a comprehensive system of measures aimed at anticrisis management of large public catering networks.