ІННОВАЦІЙНИЙ РОЗВИТОК ПІДПРИЄМСТВ ІНДУСТРІЇ ГОСТИННОСТІ

Abstract

The article is devoted to the analytical consideration of service innovations in restaurants as the main components of innovative development of the enterprise. The legislative framework on which innovation processes in Ukraine are based was investigated, as well as the subjects of the country’s innovative activity were considered. It was noted that the level of development of the country, the economic and political situation, and the current legislation affect innovative activity in Ukraine. Innovative activity of the total activity of institutions is a determining factor of innovative development of the entire state, its foundation and engine, it is reflected through the efficiency of innovative activity. The article analyzes the importance of the implementation of innovation policy and methods of its implementation. Concepts of innovative project, innovative products, innovative activities and product were considered. It was established that in order to implement innovations in a restaurant or hotel, the institution must choose its innovation strategy and set clear goals that will be achieved through the strategic management of innovation activities. It has been stated that there are four types of innovation strategies, which are distinguished by the type of technological innovation, objectives, costs of the company and its risks. Examples of companies using one of the above strategies were given. Innovative tools for attracting guests to establishments were installed and modern restaurant formats were analyzed The most popular concepts of restaurant establishments in Ukraine were established. These include club and family types of establishments. The importance of digitalization as an innovative process of hospitality enterprises is indicated. It was determined that the following are among the main digital innovations: touch displays, interactive (electronic) menus and tablets on tables, QR codes, LED notification technologies, 3-D printers in the kitchen, food producers with the help of a sensor, the introduction of three-dimensional projections and video mapping for effective demonstration of cooking, use of web and telecommunication technologies.