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News
July 24, 2026
'Physics Is What the World Is Literally Built On'
Physicist Nina Dzhanayeva, recipient of a Vladimir Potanin Foundation scholarship, focuses her research on nanophotonics. In this interview for the HSE Young Scientists project, she discusses nanowells, scientific intuition, and how physics can help in making frangipane cream puffs.
July 20, 2026
Scientists Create Open Dataset for Studying Concentration
A team of Russian researchers, including scientists from HSE University–St Petersburg, has developed the first open multimodal dataset containing recordings of brain activity, heart function, and video observations to help researchers understand what happens in the human brain during deep concentration. In the future, the dataset could accelerate the development of neural interfaces, rehabilitation technologies, and AI systems. The article has been published in Scientific Data.
July 20, 2026
‘Science Is Universal-It Knows No Borders
Fuad Aleskerov, Tenured Professor and Director of the International Centre of Decision Choice and Analysis at HSE University, together with his colleagues, has developed methods of network analysis in bibliometrics that have made it possible to identify patterns in the appearance and citation of publications in academic journals, as well as their influence on each other. When one or a number of studies are frequently cited by a wide range of journals, this is an indicator that the research is of high quality. By contrast, extensive cross-citation within a limited group of journals increases the likelihood of identifying a network of predatory publications.

 

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Sustainable Social Systems: Innovative Service Implications in the Restaurant Business in the Post-COVID Era with Digital Transformation Strategies

Sustainability. 2023. Vol. 15. No. 19. Article 14539.
Elizaveta Fainshtein, Chkoniya V., Serova E., Pavel Vorobyev

The COVID-19 pandemic led to changes in and modifications of the role of information and communication technologies in the digitalization of service provision. This paper aims to identify and summarize these changes in business operations, in the context of strategic management in the restaurant industry, triggered by COVID-19. Based on in-depth interviews with 16 key experts in the restaurant industry (CEOs of chain restaurants), this paper clarifies and concretizes the rapidly transforming problem of identifying the main changes in the restaurant market during the pandemic. These depend on a restaurant’s adaptation level to the challenges that arose, using three dimensions (consumer demand, corporate strategy optimization, and the use of the company’s innovative potential). The analysis shows that chain restaurants, which have sufficient resources to solve the problem of staff turnover, develop technological solutions, and build a brand and customer loyalty, were more resistant to problems arising from the spread of the coronavirus infection than other companies in the catering industry. The presence of serious problems associated with consumer demand and the optimization of the format of the offered dishes and service had a significant impact on the relationship between the impact of the spread of the coronavirus infection and the inability to adapt to the new reality of doing business. The findings reveal that companies need to expand their digital capabilities and adapt their management strategy to the post-pandemic conditions to adapt to the post-COVID-19 period. This paper serves as a framework for understanding the role of digital transformation in sustainable business development.

Research target: Economics and Management Computer Science
Language: English
Full text
DOI
Keywords: innovative potential strategic managementChain restaurant business expert interviews consumer preferencesCOVID-19sustainable digital transformation
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