FEATURES OF THE CHOICE AND IMPLEMENTATION OF ANTI-CRISIS STRATEGIES FOR FOOD INDUSTRY ENTERPRISES
Roman O. Malinovsky, Alexander Yu. Anisimov
Moscow University of Industry and Finance, Moscow, Russian Federation
Keywords: anti-crisis strategy, business strategy, anti-crisis management, food industry enterprise, PEST-analysis, BCG (Boston Consulting Group matrix), anti-crisis strategy implementation, Thompson-Strickland matrix
Abstract
Modern conditions for the functioning of modern enterprises require the formation of new methodological approaches to the development of anti-crisis strategies that take into account industry specifics. In addition, the optimality of the anti-crisis strategy depends on the choice of strategic tools that allow you to identify key factors and trends that affect the enterprise at the current moment and in the long term. Therefore, it is necessary to initiate scientific research to form an optimal set of strategic tools for developing an anti-crisis strategy, taking into account industry specifics. The purpose of the study is to develop recommendations for choosing the optimal anti-crisis strategy for a food industry enterprise based on the choice of the optimal combination of strategic analysis methods used in the development of anti-crisis strategies. The research methods are: comparative analysis, statistical analysis, PESTLE analysis, BCG matrix (matrix of the Boston Consulting Group), Thompson-Strickland matrix. The result of the study is recommendations on the choice of an anti-crisis strategy for the enterprise LLC “Amadeus”. The authors conclude that the use of PEST-analysis in combination with the BCG matrix gives a synergistic effect, allowing you to choose the optimal anti-crisis strategy for a food industry enterprise.
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