Systemic transformation of the HORECA business segment under the influence of social entrepreneurship instruments

The article substantiates the theoretical and methodological foundations of the systemic transformation of the HoReCa business segment under the influence of social entrepreneurship instruments in conditions of economic instability, demand volatility, rising operational costs, and shifting consumer behavior. It is argued that traditional management models, primarily focused on short-term efficiency and cost optimization, demonstrate limited capacity to ensure long-term resilience and adaptability of hospitality enterprises in a turbulent and uncertain environment. The purpose of the study is to develop a conceptual framework in which social entrepreneurship is interpreted not as an external add-on, but as an embedded mechanism of structural transformation of business models. The research is based on a systems approach and conceptual modeling, allowing to identify the interconnections between social mission, operational processes, stakeholder relations, and strategic development of enterprises. Key social entrepreneurship instruments relevant to the HoReCa sector are identified, including inclusive employment, local partnerships, responsible procurement, environmental sustainability practices, and hybridization of value creation. Their differentiated impact is analyzed across operational, relational, and strategic levels of business functioning. The findings demonstrate that these instruments contribute to reducing operational vulnerability, strengthening relational capital, improving stakeholder interaction, and enhancing long-term competitiveness. Additional effects include increased customer loyalty, higher adaptability of service formats, and improved integration into local economic systems. The study proves that integration of social and economic logics leads to more resilient and adaptive business models capable of responding to external shocks while maintaining trust and social legitimacy. The proposed conceptual model and transformation cycle provide a basis for practical implementation of socially oriented strategies in the hospitality industry.