Nové způsoby aplikace marketingu ve stravovacích službách

For the gastronomy facilities it's very difficult to keep their position in the gastronomy market. If the restaurant wants to be successful it must reflect need and expecations of its customers. The most important factors are: environment of restaurants, excellent cuisine, professional service and good marketing. The facility can use a lot of marketing tools, which are constantly changing due to rapid development of information and communication technologies. The aim of this thesis is interpretation of discount sites as a new marketing tool for gastronomy facilities. Theoretical part deals with general marketing issues in gastronomy and it describe the principle of discount sites. The aim of the practical part is to gain practical knowledge and experiance how the model of discount servers it works in the gastronomy sector. The issue is analyzed from two points of view. The first is from gastronomy facility (how gastronomy facilities use discount servers and what positives bring to them). The second point of view is the angle from customer, whether the client is satisfied with the offer of discount servers. Materials for this section were obtained on the basis of interviews with some of discount sites, with co-owner of the restaurant "Mimoměsto" who used 3 times the offer discount servers in the past and on fieldwork based on research in 15 selected gastronomy facilities which participated on discount servers. Discount sites are very young dynamic industry, which began flourish in the CR. Czech customers are getting used to them and like them. In the future is expected growth in turnover of discount sites, but a reduction of their number to keep only reliable ones on the market.