Current trends and perspectives in the restaurant industry

Stoyko, Igor
Sherstiuk, Roman

Ternopil Ivan Puluj National Technical University 56 Ruska str., 46001, Ternopil, Ukraine

Stoyko, I. & Sherstiuk, R. (2023) Current trends and perspectives in the restaurant industry. Socio-Economic Problems and the State (electronic journal), Vol. 28, no. 1, pp. 66-78. URL: http://sepd.tntu.edu.ua/images/stories/pdf/2023/23siiuri.pdf

Scientific Journal "Socio-Economic Problems and the State

1(28)

Jun-2023

Apr-2023

2-Aug-2023

Ternopil Ivan Puluj National Technical University

UA

Ternopil

https://orcid.org/0000-0002-3013-0346
https://orcid.org/0000-0001-6253-9421

https://doi.org/10.33108/sepd2023.01.066

658.64

L23
M21

restaurant industry
restaurant business
client
technologies
trends

13

66-78

66

78

Globalization has a profound effect on the structures of many spheres with all its dimensions. Therefore, various progressive trends affect the modern trends of our life. Current and future trends are considered by such factors as emergency situations (pandemic, etc.), technology (Industry 4.0, etc.), the phenomenon of sustainable development (environmentally friendly practices, etc.). In this context, the restaurant business, which is one of the components of the tourism industry, attracts attention with its new trends. It is proven that the modern restaurant business requires the implementation of various aspects of sustainability, innovation and new approaches in communication with consumers, as well as the implementation of new restaurant trends. The restaurant industry trends testify that owners are finding innovative ways to improve the guest experience inside and outside the establishment, whether they are running a fast-food or a full-service restaurant. founding or researching an entirely new concept. Consumer food preferences and economic conditions indicate major restaurant trends and strategies that remain unchanged. It is found that whether restaurant business implements a contactless payment strategy, experiments with online ordering, or uses automation to combat labor shortages, restaurants are finding creative ways to build meaningful relationships with their staff and customers. To identify the strategies that will shape the restaurant industry in 2023 and beyond, Internet search research and forecasting of leading restaurateurs is carried out and analyzed. During this research the trends and forecasts in the restaurant industry are holistically assessed and suggestions to relevant stakeholders are offered.

The authors received no direct funding for this research.

http://elartu.tntu.edu.ua/handle/lib/42450

2223-3822

Scientific Journal "Socio-Economic Problems and the State

http://sepd.tntu.edu.ua/images/stories/pdf/2023/23siiuri.pdf
DOI: 10.26677/TR1010.2020.394.
DOI: 10.1080/19761597.2020.1822748.
https://www.tandfonline.com/doi/abs/10.1080/19761597.2020.1822748
https://doi.org/10.3390/su14073798
https://news.finance.ua/ua/v-ukraini-z-pochatku-viyny-zakrylosya-blyz-ko-7000-restoraniv-ta-kafe-asociaciya
http://sepd.tntu.edu.ua/images/stories/pdf/2022/22siiipp.pdf
http://sepd.tntu.edu.ua/images/stories/pdf/2022/22srpkil.pdf
https://www.linkedin.com/company/green-restaurant-association

1. Ülker CAN. A Conceptual Assessment of Current Trends in the Restaurant Industry Accompanied with Future Forecasts (2021). Journal of New Tourism Trends (JOINNTT) 2(2), 209-219.
2. Çerkez, M. and Kızıldemir, Ö. (2020). Use of artificial intelligence in food and beverage business. Journal of Turkish Tourism Research, 4(2), 1264-1278. DOI: 10.26677/TR1010.2020.394. https://doi.org/10.26677/TR1010.2020.394 
3. Leung, R. and Loo, P. T. (2020): Co-creating interactive dining experiences via interconnected and interoperable smart technology, Asian Journal of Technology Innovation, DOI: 10.1080/19761597.2020.1822748. https://www.tandfonline.com/doi/abs/10.1080/19761597.2020.1822748
4. Codruța Adina Băltescu, Nicoleta Andreea Neacșu (2022) Sustainable Development Practices of Restaurants in Romania and Changes during the COVID-19 Pandemic. Sustainability, 14(7), 3798. https://doi.org/10.3390/su14073798.
5. Nasonova O. V. V Ukraini z pochatku viiny zakrylosia blyzko 7000 restoraniv ta kafe – asotsiatsiia [About 7,000 restaurants and cafes have closed in Ukraine since the beginning of the war – association]. Finance.ua. https://news.finance.ua/ua/v-ukraini-z-pochatku-viyny-zakrylosya-blyz-ko-7000-restoraniv-ta-kafe-asociaciya
6. Stoyko, I., Sherstiuk, R. & Dolubovska, O. (2022) Sotsialna vidpovidalnist biznesu v Ukraini u voiennyi i pisliavoiennyi period. [Corporate social responsibility in Ukraine during the war and post-war periods]. Socio-Economic Problems and the State (electronic journal), Vol. 27, no. 2, pp. 93-106. URL: http://sepd.tntu.edu.ua/images/stories/pdf/2022/22siiipp.pdf https://doi.org/10.33108/sepd2022.nom2.093 
7. Sherstiuk, R., Stoyko, I. & Palyanytsya, V. (2022) Orhanizatsiina kultura upravlinnia: adkhokratiia, kompetentnist i liderstvo [Organizational culture of management: adhocracy, competence and leadership]. Socio-Economic Problems and the State (electronic journal), Vol. 26, no. 1, pp. 37-45. URL: http://sepd.tntu.edu.ua/images/stories/pdf/2022/22srpkil.pdf https://doi.org/10.33108/sepd2022.01.037 
8. Lincedin. Green Restaurant Association. https://www.linkedin.com/company/green-restaurant-association
9. Principato, L.; Pratesi, C. A.; Secondi, L. (2018) Towards Zero Waste: An Exploratory Study on Restaurant managers. Int. J. Hosp. Manag. 74, 130–137. [Google Scholar]. https://doi.org/10.1016/j.ijhm.2018.02.022 

Article

Scientific Journal "Socio-Economic Problems and the State", Vol.28, No.1