FEATURES OF USING ETHNIC FOOD PRODUCTS TO EXPAND THE RANGE OF DISHES IN RESTAURANT ESTABLISHMENTS

Abstract

The article examines the features of the use of ethnic food products in restaurant establishments in the context of globalization and intercultural interaction. The relevance of this study is to provide a response to European integration changes in the Ukrainian economic space, the unification of national culinary traditions and international culinary experience. The purpose of this work is a comprehensive analysis of the use of ethnic food products in the restaurant industry in the context of globalization and the development of intercultural interaction. The study sets the task of identifying the main advantages, potential risks and motivations for introducing ethnic products in restaurant service, as well as outlining ways to form competitive advantages of catering establishments by expanding the range of dishes based on ethnic ingredients. Modern trends in cross-cultural exchange in the field of gastronomy, as well as the influence of international culinary trends on the formation of the range of dishes, are studied. Modern trends in cross-cultural exchange in the field of gastronomy are manifested in the active interaction of various national cuisines and the constant borrowing of new tastes, techniques and ingredients. International culinary trends have a significant impact on the formation and renewal of the range of dishes in restaurants, contributing to the emergence of unique gastronomic combinations and innovative solutions in the menu. Thanks to this, not only the variety of dishes offered is expanded, but also a special atmosphere of openness to new cultural influences is formed, which allows restaurants to stand out from the competition and attract a wider audience. International culinary trends can stimulate cross-cultural exchange of culinary ideas and ingredients. This can lead to the emergence of new synthesized dishes or to the adaptation of traditional recipes under the influence of other cuisines. The role of ethnic products in the development of gastronomic culture, expanding the culinary horizons of consumers and increasing the competitiveness of restaurant business enterprises is analyzed. The issues of using ethnic food products to expand the range of dishes in the menu of domestic catering establishments are outlined. The use of ethnic products in the menu of an establishment allows you to create both traditional national dishes and creative fusion recipes that combine elements of several cuisines of theworld. Suggestions are given for the effective use of ethnic food products to create a unique offer and form a positive image of modern restaurant establishments.