INFORMATION AS A STRATEGIC FACTOR OF BUSINESS DEVELOPMENT IN GASTRONOMY Milena Botlíková, Josef Botlík Abstract The Covid 19 pandemic led to the closure and reduction of the restaurant business. They had to adapt to the conditions and switch to the contactless form of services (delivery services, contactless payments, etc.) and offers through websites. Gastronomy business has thus become dependent on information accessibility in the Internet space. The article deals with information accessibility of gastronomic companies in MSK. The availability of information will be evaluated using software applications and will be based, for example, on the WCAG methodology.