Abstract
The article identifies the main development trends and outlines the main approaches to the formation of a health-improving menu for fish restaurants. The growing popularity of a healthy lifestyle is shown, which is also reflected in the development trends of conceptual restaurants aimed at improving the quality of life, human health and, ultimately, will contribute to the level of profitability of the industry and an increase in the level of capital liquidity. The article analyses world experience, highlighting the main objectives of the Wellness concept, which, through proper healthy nutrition, mental and physical activity, prevent the negative impact of social and environmental factors on a person. Against the background of the analysis of the total number of restaurant facilities, the relevance of the development of a health-improving menu of fish restaurants in the Black Sea region is shown. The solution is the introduction of innovative technologies and the production of dishes based on them with new merchandising and functional properties. Sous-Vide technology is one of such innovative approaches to the production of healthy food from aquatic organisms. Low-temperature processing of products packaged in vacuum bags contributes to the preservation of their nutritional and biological value. The use of natural biopolymers of plant origin for the formation of a jelly consistency of filling dishes from aquatic organisms contributes to the formation of high merchandising and health-improving properties of dishes. This approach, i.e. development through innovation, contributes to an increase in investment attractiveness based on long-term assessment criteria. An important issue is the choice and assessment of those factors that determine the impact on the results of innovation, which should be analyzed and evaluated in the first place. And then the result (health menus of conceptual fish restaurants) obtained in the course of investing and all resources (monetary, material, information, manpower) in an innovative product and technology for obtaining them will lead to an increase in the attractiveness of a restaurant establishment, an increase in the number of customers and profitability of activities.
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