АНАЛІЗ ТРЕНДІВ ХАРЧОВИХ І НАПОЇВИХ КОНЦЕПЦІЙ У РЕСТОРАНАХ 2026 РОКУ
Abstract
The article examines current trends in the development of food and beverage concepts in the restaurant industry in 2026 under conditions of digital transformation and changing consumer priorities. The study analyzes the impact of digitalization, service personalization, environmental orientation, and healthy nutrition concepts on the development of the restaurant business. The main trends of modern gastronomic and beverage concepts are generalized, including wellness-oriented nutrition, personalized digital service, environmentally oriented gastronomy, alternative protein products, and sensory-emotional restaurant concepts. Particular attention is paid to modern methods of quality control of restaurant services and products, including digital service monitoring, automated quality control systems, HACCP, ISO 9000 standards, artificial intelligence technologies, and data-driven management tools. The article also identifies the growing popularity of functional, non-alcoholic, and signature beverages, as well as the role of technological innovations in beverage preparation, presentation, and quality control processes. It is substantiated that modern restaurant enterprises are gradually transforming into integrated digital-service ecosystems focused on creating a comprehensive customer experience and ensuring stable service quality. An authorial concept for the development of modern restaurant concepts is proposed, based on the integration of innovation, digitalization, and adaptive quality management. Additionally, the study presents an algorithm for increasing the competitiveness of restaurant establishments in the context of the digital transformation of the restaurant industry. The research emphasizes that the effective combination of technological innovations, modern gastronomic concepts, and integrated quality management systems contributes to strengthening the market position of restaurant enterprises and increasing customer loyalty. The practical significance of the research lies in the possibility of applying the proposed approaches to improve restaurant service quality management systems and adapt restaurant enterprises to modern market trends.
References
Koshovyi B.-P., Kubasiak M. Digitalization of Quality Management Practices in the Hospitality Industry as a Foundation for the Sustainable Development of the Regional Tourism Sector. Академічні візії. 2025. Вип. 46. DOI: https://doi.org/10.5281/zenodo.17390794 (дата звернення: 10.05.2026).
Харенко Д. О., Каламан О. Б., Федосова К. С. Інтеграція цифрових та комунікаційних технологій у систему операційного менеджменту ресторанного бізнесу. Економіка та суспільство. 2026. Вип. 84.
DOI: https://doi.org/10.32782/2524-0072/2026-84-170 (дата звернення: 10.05.2026).
Xu L., Zhang S., Wong J. W. C., Xu J. Co-Served Dining by Humans and Automations: The Effects of Experience Quality in
Intelligent Restaurants. Sustainability. 2025. Vol. 17. № 17. P. 1-19. DOI: https://doi.org/10.3390/su17178085 (дата звернення: 10.05.2026).
Seo K. H., Lee J. H. The Impact of Service Quality on Perceived Value, Image, Satisfaction, and Revisit Intention in Robotic Restaurants
for Sustainability. Sustainability. 2025. Vol. 17. № 16. P. 1-16. DOI: https://doi.org/10.3390/su17167422 (дата звернення: 10.05.2026).
Datta B., Buehler M. J., Chow Y., Gligorić K., Jurafsky D., Kaplan D. L., Ledesma-Amaro R., Del Missier G., Neidhardt L., Pichara K., Sanchez-Lengeling B., Schlangen M., St. Pierre S. R., Tagkopoulos I., Thomas A., Watson N., Kuhl E. Artificial Intelligence for Food Innovation. arXiv. 2026. URL: https://arxiv.org/abs/2509.21556 (дата звернення: 10.05.2026).
Akerele E. E., Folorunso O. S., Dariya B. P. Innovations and Trends Reshaping the Food & Beverage Industry: A
Comprehensive Analysis. International Journal of Marketing and Management Sciences. 2025. Vol. 6. №. 1. P. 73–83. URL: https://www.researchgate.net/publication/399082279_INNOVATIONS_AND_TRENDS_RESHAPING_THE_FOOD_BEVERAGE_INDUSTRY_A_COMPREHENSIVE_ANALYSIS (дата звернення: 10.05.2026).
The Top Food & Nutrition Trends of 2026, Revealed. Good Housekeeping. 2026. URL: https://www.goodhousekeeping.com/food-products/a69622072/nutrition-trends-2026/ (дата звернення: 10.05.2026).
Healthy Food Trends In 2026. Tastewise. 2025. URL: https://tastewise.io/blog/healthy-food-trends (дата звернення: 10.05.2026).
Global Food Trends 2026: Convenient & Value-Driven
Innovation. Innova Market Insights. 2026. URL: https://www.innovamarketinsights.com/trends/global-food-trends-february-2026/ (дата звернення: 10.05.2026).
Dsouza E. P., Sardesai S. Technological Transformation in Food and Beverage Service: Enhancing Efficiency and Customer Satisfaction. Journal of Tourism. 2024. Issue 37. DOI: https://doi.org/10.4316/rdt.37.41 (дата звернення: 10.05.2026).
Zhu L., Spachos P., Pensini E., Plataniotis K. N. Deep Learning and Machine Vision for Food Processing: A Survey. Journal of Imaging. 2021. Vol. 7. №. 10. 34 p. DOI: 10.3390/jimaging7100233 (дата звернення: 10.05.2026).
Vargas-Calderón V., Moros Ochoa A., Castro Nieto G. Y., Camargo J. E. Machine learning for assessing quality of service in the hospitality sector based on customer reviews. arXiv. 2021. 29 p. URL: https://arxiv.org/abs/2107.10328 (дата звернення: 10.05.2026).
Rusavska V., Zavadynska O., Honchar L., Holubets I. Quality management in restaurant businesses: theoretical bases and modern methodological approaches. Socio-Cultural Management Journal. 2025. Vol. 8. №. 1. P. 23–45. DOI: 10.31866/2709-846X.1.2025.336355 (дата звернення: 10.05.2026).
Tarnanidis T., Ismyrlis V., Manda V. K., Sousa B. Redefining service quality in the digital experience era. Journal of Hospitality and Tourism Horizons. 2026. Vol. 2. №. 1. P. 23–42. DOI: 10.1108/JHTH-08-2025-0115 (дата звернення: 10.05.2026).
Koshovyi B.-P., Kubasiak M. (2025) Digitalization of Quality Management Practices in the Hospitality Industry as a Foundation for the Sustainable Development of the Regional Tourism Sector. Akademichni vizii,
vol. 46. DOI: https://doi.org/10.5281/zenodo.17390794 (accessed May 10, 2026).
Kharenko D. O., Kalaman O. B., Fedosova K. S. (2026) Intehratsiia tsyfrovykh ta komunikatsiinykh tekhnolohii u systemu operatsiinoho menedzhmentu restorannoho biznesu [Integration of digital and communication technologies into the operational management system of restaurant business]. Ekonomika ta suspilstvo – Economy and Society, vol. 84. DOI: https://doi.org/10.32782/2524-0072/2026-84-170 (accessed May 10, 2026). (in Ukrainian)
Xu L., Zhang S., Wong J. W. C., Xu J. (2025) Co-Served Dining by Humans and Automations: The Effects of Experience Quality in Intelligent Restaurants. Sustainability, vol. 17, no. 17, pp. 1–19. DOI: https://doi.org/10.3390/su17178085 (accessed May 10, 2026).
Seo K. H., Lee J. H. (2025) The Impact of Service Quality on Perceived Value, Image, Satisfaction, and Revisit Intention in Robotic Restaurants for Sustainability. Sustainability, vol. 17, no. 16, pp. 1–16. DOI: https://doi.org/10.3390/su17167422 (accessed May 10, 2026).
Datta B., Buehler M. J., Chow Y., Gligorić K., Jurafsky D., Kaplan D. L., Ledesma-Amaro R., Del Missier G., Neidhardt L., Pichara K., Sanchez-Lengeling B., Schlangen M., St. Pierre S. R., Tagkopoulos I., Thomas A., Watson N., Kuhl E. (2026) Artificial Intelligence for Food Innovation. arXiv. Available at: https://arxiv.org/abs/2509.21556 (accessed May 10, 2026).
Akerele E. E., Folorunso O. S., Dariya B. P. (2025) Innovations and Trends Reshaping the Food & Beverage Industry: A Comprehensive
Analysis. International Journal of Marketing and
Management Sciences, vol. 6, no. 1, pp. 73–83. Available at: https://www.researchgate.net/publication/399082279_INNOVATIONS_AND_TRENDS_RESHAPING_THE_FOOD_BEVERAGE_INDUSTRY_A_COMPREHENSIVE_ANALYSIS (accessed May 10, 2026).
The Top Food & Nutrition Trends of 2026, Revealed (2026). Good Housekeeping. Available at: https://www.goodhousekeeping.com/food-products/a69622072/nutrition-trends-2026/ (accessed May 10, 2026).
Healthy Food Trends In 2026 (2025). Tastewise. Available at: https://tastewise.io/blog/healthy-food-trends (accessed May 10, 2026).
Global Food Trends 2026: Convenient & Value-Driven Innovation (2026). Innova Market Insights. Available at: https://www.innovamarketinsights.com/trends/global-food-trends-february-2026/ (accessed May 10, 2026).
Dsouza E. P., Sardesai S. (2024) Technological Transformation in Food and Beverage Service: Enhancing Efficiency and Customer Satisfaction. Journal of Tourism, issue 37. DOI: https://doi.org/10.4316/rdt.37.41 (accessed May 10, 2026).
Zhu L., Spachos P., Pensini E., Plataniotis K. N. (2021) Deep Learning and Machine Vision for Food Processing: A Survey. Journal of Imaging, vol. 7, no. 10, 34 p. DOI: 10.3390/jimaging7100233 (accessed May 10, 2026).
Vargas-Calderón V., Moros Ochoa A., Castro Nieto G. Y.,
Camargo J. E. (2021) Machine learning for assessing quality of service in the hospitality sector based on customer reviews. arXiv, 29 p. Available at: https://arxiv.org/abs/2107.10328 (accessed May 10, 2026).
Rusavska V., Zavadynska O., Honchar L., Holubets I. (2025) Quality management in restaurant businesses: theoretical bases and modern methodological approaches. Socio-Cultural Management Journal, vol. 8, no. 1, pp. 23–45. DOI: 10.31866/2709-846X.1.2025.336355 (accessed May 10, 2026).
Tarnanidis T., Ismyrlis V., Manda V. K., Sousa B. (2026) Redefining service quality in the digital experience era. Journal of Hospitality and Tourism Horizons, vol. 2, no. 1, pp. 23–42. DOI: 10.1108/JHTH-08-2025-0115 (accessed May 10, 2026).
Copyright (c) 2026 Євген Кривохижа
This work is licensed under a Creative Commons Attribution 4.0 International License.
