The intensification of the competition is accompanied by the emergence of a large number of competing dining establishments both on the domestic and foreign markets, an increase in market requirements, which forces the restaurant to constantly develop its strategic potential, look for possible options for its effective use, and so to create new competitive advantages. The presence of these advantages in the restaurant industry is one of the most important conditions for obtaining a surplus and its further development, which determines the relevance of the research topic. So, the present study aimed at disclosure of the ways that would help increase the competitiveness and the efficiency in public catering establishments in present-day conditions of economic management. The article discusses the concept of competitive advantages, analyzes the indicators for assessing competitiveness, and proposes criteria for rating the competitive advantages in restaurant business. The total rating of the company combines all the most important parameters (indicators) of financial and economic activity, marketing, investment, production activities, etc. Ratings of the competitiveness of restaurants make it possible to allocate the best restaurants, as well as determine the following goals of the restaurants, which gain a small number of points. These goals include: effective use of the potential; defining and expanding the range of products, modern serving of dishes; development and introduction of new forms of service; definition of a complex of restaurant services based on the study of the wishes of consumers; increase of staff competitiveness; reduction of restaurant expenses; attracting new customers using a modern advertising campaign, etc.