BIOPHILIC DESIGN AS A STRATEGY FOR SUSTAINABLE DEVELOPMENT IN THE HOTEL AND RESTAURANT BUSINESS

Abstract

This article explores biophilic design as a powerful strategy for sustainable development in the hotel and restaurant industry, emphasizing the integration of natural elements into architectural and interior environments to enhance physical, psycho-emotional, and economic well-being. The study reviews international examples of biophilic design implementation, demonstrating its positive effects on guest comfort, energy efficiency, and the competitive advantage of hospitality enterprises. Despite these successes, the application of biophilic design in Ukrainian hospitality remains limited and often superficial, primarily focusing on decorative features without comprehensive strategic integration. The article proposes an integrated economic model aimed at quantitatively assessing the impact of biophilic design on operational efficiency. This model incorporates financial metrics such as reduced operational costs, increased revenue, average check size, and profitability, alongside behavioral indicators including customer loyalty, length of stay, review ratings, and staff retention. Additionally, the model considers environmental sustainability factors, positioning biophilic design not merely as an aesthetic choice but as an economically justified development strategy. The proposed framework enables hospitality managers and investors to make informed decisions regarding the implementation of biophilic solutions by balancing investment costs against expected benefits. It also opens avenues for strategic planning and long-term performance optimization. The article highlights the need for further empirical research to validate the model across various hospitality formats and to develop practical guidelines tailored to the unique challenges and opportunities within different market segments. Ultimately, this study contributes to transforming biophilic design from a purely architectural concept into a multifaceted management practice that aligns ecological consciousness with economic viability in the hospitality sector.