Abstract: The study describes the stages of new service development for organizations of public catering. The study includes a benchmarking analysis of foreign and Russian analogues of development, own analysis of these organizations for detection, classification and problem solution in raising the level of customer satisfaction. The proposed approach provides direct contact with the consumer by means of continuous repeated in real-time communication. As a result, the consumer is involved in not only the development, improvement, modification of new product, but he is fixed for the product, creating a loyal group of consumers for your organization. Attracting more consumers to the service finishing, the development of new applications, we erase the distinction between the innovative imitation and open innovation.