Craft production of cheese as a prospective ecoproduct for restaurants

Polova, Lesya

Vasyl Stefanyk Prykarpatsky National University str. Halytska, 201 D, Ivano-Frankivsk, Ukraine, 76000

Polova, L. (2023) Craft production of cheese as a prospective ecoproduct for restaurants. Socio-Economic Problems and the State (electronic journal), Vol. 29, no. 2, pp. 3-9. URL: http://sepd.tntu.edu.ua/images/stories/pdf/2023/23plvzrh.pdf

Scientific Journal "Socio-Economic Problems and the State"

2(29)

Dec-2023

Oct-2023

29-Dec-2023

Ternopil Ivan Puluj National Technical University

UA

https://orcid.org/0000-0003-2971-5993

https://doi.org/10.33108/sepd2023.02.003

637.3-027.41:640.43

L10

craft production
ecoproduct
restaurant business
cheese factories
regional products

3-9

3

9

In the conditions of globalization and growing environmental awareness of consumers, there is a growing demand for high-quality, environmentally friendly products. Restaurants around the world are looking for ways to diversify their menus in an effort to respond to these changes in customer preferences. However, not all traditional and modern methods of product production can meet the growing expectations of consumers. The demand for high-quality cheese is constantly growing. Recently, the "cheese" business has attracted more and more farmers. Experts state that it is the least risky and the most useful of all products of the dairy industry. Cheeses from private cheese factories are increasingly finding buyers, because even small cheese factories with a “soul” definitely have a development potential. The relevance of this topic lies in the dynamic development of the restaurant market of Ukraine with the help of craft cheese production, which is characterized by increased competition among food establishments, the emergence of new forms of business, and the use of innovative approaches in the activities of the country's restaurant companies. The topic of the research is the craft production of cheeses as a promising eco-product for restaurants. Studying the potential of craft cheeses as a promising ecoproduct for the restaurant business, its impact on increasing the competitiveness of restaurants and benefits for consumers is the goal of the research. It is determined that in Ukraine there is a tendency to produce cheese at craft cheese factories. It is revealed that the fashion for using local products came from Europe and is being actively picked up by the population, replacing it with craft cheeses. Despite the high prices, the development of craft production is now gaining momentum, as there is always a group of customers interested in certain regional products, technical uniqueness and product quality. Craft cheese production is not only an opportunity to expand the assortment for restaurants, but also a response to the growing expectations of consumers. By integrating such products into their menu, restaurants can gain competitive advantages, strengthen their market positioning and attract the attention of environmentally conscious consumers. It can be concluded that integrating craft cheeses into restaurant menus can be an effective way to add value for customers, support local production and at the same time contribute to a sustainable future. However, it also requires restaurants to have a deep understanding of their target audience, the ability to adapt to market conditions and a willingness to invest in quality.

The authors received no direct funding for this research.

http://elartu.tntu.edu.ua/handle/lib/43162

2223-3822

Scientific Journal "Socio-Economic Problems and the State"

http://sepd.tntu.edu.ua/images/stories/pdf/2023/23plvzrh.pdf
http://dspace.puet.edu.ua/bitstream/123456789/8491/1/_монография_.pdf
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http://baltijapublishing.lv/omp/index.php/bp/catalog/download/64/1248/2849-1?inline=1

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Article

Scientific Journal "Socio-Economic Problems and the State", Vol.29, No.2