INNOVATIVE APPROACHES TO ENSURING SUSTAINABLE DEVELOPMENT OF THE HOTEL AND RESTAURANT BUSINESS
Abstract
Sustainable development of the hotel and restaurant business is a key challenge for the modern economy, requiring the integration of innovative technologies and strategies to ensure competitiveness, environmental responsibility, financial efficiency and social sustainability. In the context of globalisation, digitalisation and growing environmental pressure, traditional models of hospitality business can no longer ensure long-term success. Therefore, the introduction of innovative approaches is a prerequisite for achieving sustainable development and creating new competitive advantages. The article provides a comprehensive analysis of the key innovation trends that determine the future of the hotel and restaurant business. One of the central aspects is the introduction of digital technologies, such as automated management systems, artificial intelligence, big data, cloud computing and mobile applications. These technologies help to optimise business processes, improve communication with customers, personalise services and increase the efficiency of operational management.The research methodology includes an integrated approach that combines the analysis of scientific literature, statistical methods for assessing the effectiveness of innovations, comparative analysis of successful business models and an expert survey of representatives of the hotel and restaurant business. The main results of the study show that the introduction of digital technologies, such as automated control systems, artificial intelligence and big data analytics, significantly increases the efficiency of enterprises. Green management, including the use of environmentally friendly materials, energy saving and waste reduction, is becoming a key factor in increasing business sustainability. The practical value of the study lies in the development of recommendations for hotel and restaurant enterprises on the introduction of innovative approaches that will contribute to their long-term development, increase the level of customer loyalty and reduce the negative impact on the environment.
References
Андренко І., Шестірко А. Особливості функціонування готельних ланцюгів в Україні. Економіка та суспільство. 2022. № 40. DOI: https://doi.org/10.32782/2524-0072/2022-40-6
Банєва І. О., Величко О. В. Сучасні підходи до організації готельно-ресторанного бізнесу. Modern Economics. 2022. № 36. С. 6–11. DOI: https://doi.org/10.31521/modecon.V36(2022)-01
Кузнєцова А.Штучний інтелект у маркетингу: переваги і приклади використання. Webpromo. 2023. URL: https://webpromo.ua/ua/blog/shtuchnij-intelekt-u-marketingu-perevagi-i-prikladivikoristannya/9.
Лисюк, Т., Терещук, О., & Пасічник, М.Інноваційні технології у готельно-ресторанному господарстві. Економіка та суспільство, (40). 2022. DOI: https://doi.org/10.32782/2524-0072/2022-40-117.
Лисюк, Т. Інноваційні рішення в готельно-ресторанному бізнесі: технології автоматизації та персоналі-зації послуг. Економіка та суспільство, (67). 2024. DOI: https://doi.org/10.32782/2524-0072/2024-67-1310.
Тищук І., Ільїна О.Digital-технології у сучасному туристичному бізнесі: особливості розвитку та перспек-тиви. Економічний форум. 2023. 1(4). С. 38–50. DOI: http://dx.doi.org/10.36910/6775-2308-8559-2023-4-58.
Тітомир Л. А., Коротич О. М., Халілова-Чуваєва Ю. О. Екологізація готелів як напрям розвитку готельно-ресторанного бізнесу. Економіка харчової промисловості. 2021. Т. 13. Вип. 3. С. 88–93. URL: https://journals.onaft.edu.ua/index.php/fie/article/view/2136/2322
Andrenko, I., Shestirko, A. (2022). Osoblyvosti funktsionuvannya hotelʹnykh lantsyuhiv v Ukrayini [Peculiarities of the operation of hotel chains in Ukraine]. Ekonomika ta suspilʹstvo, no. 40. DOI: https://doi.org/10.32782/2 524-0072/2022-40-6 (in Ukrainian)
Banyeva, I., Velychko, O. (2022). Modern approaches to the organization of the hotel and restaurant business. Modern Economics, vol. 36, pp. 6–11. DOI: https://doi.org/10.31521/modecon.V36(2022)-01. (in Ukrainian).
Kuznietsova, A. (2023). Shtuchnyi intelekt u marketynhu: perevahy i pryklady vykorystannia [Artificial intel-ligence in marketing: advantages and examples of use]. Webpromo. Available at: https://webpromo.ua/ua/blog/shtuchnij-intelekt-u-marketingu-perevagi-i-prikladivikoristannya/.
Lysiuk, T., Tereshchuk, O., & Pasichnyk, M. (2022). Innovatsiini tekhnolohii u hotelno-restorannomu hosp-odarstvi [Innovative technologies in hotel and restaurant management]. Ekonomika ta suspilstvo – Economics and Society, (40). Available at: https://doi.org/10.32782/2524-0072/2022-40-11.7.
Lysiuk, T. (2024). Innovatsiini rishennia v hotelno-restorannomu biznesi: tekhnolohii avtomatyzatsii ta person-alizatsii posluh [Innovative solutions in the hotel and restaurant business: automation and personalization technol-ogies]. Ekonomika ta suspilstvo – Economics and Society, (67). Available at: https://doi.org/10.32782/2524-0072/2024-67-13.
Tyshchuk, I., & Ilina, O. (2023). Digital-tekhnolohii u suchasnomu turystychnomu biznesi: osoblyvosti roz-vytku ta perspektyvy [Digital technologies in modern tourism business: development features and prospects]. Ekonomichnyi forum – Economic Forum, vol. 1(4), pp. 38–50. Available at: http://dx.doi.org/10.36910/6775- 2308-8559-2023-4-5.
Titomyr, L. A., Korotych, O. M., Khalilova-Chuvayeva, Yu. O. (2021). Ekolohizatsiya hoteliv yak napryam rozvytku hotelʹno-restorannoho biznesu [Greening of hotels as a direction of hotel and restaurant business development.]. Ekonomika kharchovoyi promyslovosti, vol. 13, Iss. 3, pp.88–93. URL: https://journals.onaft.edu.ua/index. php/fie/article/view/2136/2322 (in Ukrainian)
This work is licensed under a Creative Commons Attribution 4.0 International License.
