In this paper, we would like to investigate such an issue, as external management risks of the company. The examined enterprise is the restaurant, called «Gastrobar» and the purpose of this work is to analyze it, to anticipate possible risks and to recommend some methods of their minimization. Thereby analyzing one restaurant, we are going to understand, what kind of risks representatives of HORECA can face with. Moreover, there will be identified the consequences of the pandemic of the COVID-19, risks related to it and to the military conflict in the Ukraine. The basic methods for the examination of the company were SWOT-analysis and the risk matrix. The first one helped to detect strengths, weaknesses, opportunities and threats of the company and on its base we revealed which risks the enterprise may deal with. The risk matrix helped us to understand the potential impact of the risks, which of them are acceptable, unacceptable and catastrophic for the business. The results demonstrated us appearance of which risks are very possible and which of them are the most dangerous for the business. During the research we find out that companies of HORECA should look for the opportunities of only local products, because the imported ones will be or very expensive or won’t be imported in Republic of Moldova at all. Furthermore, were discussed some ways of the risk minimization, which are the more suitable for representatives of HORECA and can be applied by them.