Issue №: 4 (66)
The journal deals with the issues of efficiency of functioning of the national economics and organizational forms of management of the national economy. Attention is paid to the problems of marketing, management and efficiency of production and economic activity of agrarian enterprises. The issues of public administration and administration, accounting and taxation, banking and insurance, forecasting and modeling of economic processes, foreign economic activity, commodity flows of economic entities and their infrastructure support.
ESTABLISHMENTS OF THE THIRD WAVE RESTAURANT INDUSTRY: STATE AND PERSPECTIVES
BEZRUCHENKOV Yurii – Candidate of Pedagogical Sciences, Associate Professor of the Department of Tourism and Hotel and Restaurant Business, Lviv University of Trade and Economics, (79005, Lviv, 10, Tugan-Baranovsky Str., e-mail: br7920@gmail.com).
SCHUKA Galina – Doctor of Pedagogical Sciences, Professor of the Department of Geography and Tourism, Transcarpathian Hungarian Institute named after Ferenc Rakocza II (90202, Berehove, 6, Koshuta Square, e-mail: galina_shchuka@ukr.net).
The article explores contemporary trends in the restaurant business, specifically in the context of the development of third-wave restaurant establishments. The article analyzes the influence of innovations and technologies on the gastronomic industry, compares third-wave restaurants with traditional restaurant establishments, and identifies key differences in their organization and operation.
The authors examine the use of innovative technologies such as artificial intelligence, data analytics, and automated management systems. Examples of the application of these technologies in the restaurant business are provided, including demand analysis, inventory management, and customer recommendations. The article discusses the difference between third-wave restaurants and traditional establishments in choosing culinary concepts and approaches to menu formation. The authors emphasize the individualized approach to cooking technology and the introduction of the innovative dishes in third-wave restaurant enterprises, characterized by a deeper understanding of modern gastronomic trends and customer preferences.
A shift in focus towards individualized service and active interaction with guests through social networks is noted in third-wave restaurant establishments, compared to the potentially more formal approach of traditional establishments. The role of third-wave hospitality establishments in implementing sustainable development concepts is considered.
In conclusion, the authors express the belief that third-wave restaurant establishments have the potential not only to transform the gastronomic landscape but also to become key contributors to the development of the restaurant business in Ukraine. It is noted that their innovations and technological approach can set new standards for service, menu diversity, and attitudes toward environmental impact. The article concludes by highlighting the need for the further research in this area and the prospects for the development of the restaurant business in Ukraine in the face of the growing popularity of third-wave restaurant establishments.
1. Bradford, M. (2023). 2024 AI Predictions for Restaurants: What to Expect in the New Year Ahead. modernrestaurantmanagement.com. Retrieved from: https://modernrestaurantmanagement.com/2024-ai-predictions-for-restaurants-what-to-expect-in-the-new-year-ahead/ [in English].
2. Haponenko, H.I. Yevtushenko, O.V., Shamara, I.M., & Kholodok, V.D. (2021). Osnovni tendentsii rozvytku restorannoho hospodarstva Ukrainy v suchasnykh umovakh [The main trends in the development of the restaurant industry in Ukraine in modern conditions]. Visnyk Kharkivskoho natsionalnoho universytetu imeni V.N. Karazina. Seriia «Mizhnarodni vidnosyny. Ekonomika. Krainoznavstvo. Turyzm» – Bulletin of Kharkiv National University named after V.N. Karazin. Series «International relations. Economy. Local studies. Tourism», 14, 132-141. DOI: 10.26565/2310-9513-2021-14-13 [in Ukrainian].
3. Casella, M. (2024). Transforming Hospitality Operations: The Role of Advanced AI in Enhancing Efficiency and Guest Experiences. modernrestaurantmanagement.com. Retrieved from: https://modernrestaurantmanagement.com/transforming-hospitality-operations-the-role-of-advanced-ai-in-enhancing-efficiency-and-guest-experiences/ [in English].
4. Tsokki, D., Motuzenko, O., Striamets, N., Fontefranchesko, M., Soukand, R., & Pieroni, A. (2022). Kovcheh smaku. Ukraina. Yizha, znannia ta istorii hastronomichnoi spadshchyny [Ark of taste. Ukraine. Food, knowledge and stories of gastronomic heritage]. Italiia: Universytet hastronomichnykh nauk [in Ukrainian].
5. Neshchadym, L.M. (2021). Innovatsiini metody ta tekhnolohiі pryhotuvannia desertnoі produktsiі [Innovative methods and technologies for the preparation of dessert products]. Innovatsii ta tekhnolohii v sferi posluh i kharchuvannia – Innovations and technologies in the field of services and food, 1-2 (3-4), 59-65. DOI: https://doi.org/10.24025/2708-4949.1-2(3-4).2021.241488 [in Ukrainian].
6. Zaklady restorannoho hospodarstva. Klasyfikatsiia [Restaurant establishments. Classification]. (2004). DSTU 4281:2004 from 1st July 2004. Kyiv: Derzhstandart Ukraine [in Ukrainian].
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8. Shuka, G.P., Bezruchenkov, Yu.V., & Vengerska, N.S. (2023). Avtentychna kukhnia yak osnova rozvytku rynku hastronomichnoho turyzmu Zakarpattia [Authentic cuisine as a basis for the development of the gastronomic tourism market of Transcarpathia]. Ekonomika i rehion – Economy and the region, 4 (91), 59-67. DOI: 10.26906/EiR.2023.4(91).3195 [in Ukrainian].
9. Los Angeles Times. Trish Rothgeb coined ‘third wave’ – and is now looking toward coffee’s future (2019). latimes.com. Retrieved from: https://www.latimes.com/food/story/2019-10-04/third-wave-coffee-trish-rothgeb [in English].
About journal
051 Economics
071 Accounting and taxation
072 Finance, banking and insurance
073 Management
075 Marketing
076 Business, trade and exchange activities
241 Hotel, restaurant and catering
281 Public administration
The journal “Economy, finances, management: Topical issues of science and practice” is included in the "List of Scientific Professional Editions of Ukraine".
The scientific edition is assigned the Category "Б" in the field of economics in specialties 051, 071, 072, 073, 075, 076, 241, 281
(Order of the Ministry of Education and Science of Ukraine No. 249, March 17, 2020).
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The editorial board of the journal is guided by the principles of scientific, objectivity, professionalism, informational support of the most significant innovative researches, observance of standards of publishing ethics.
The purpose of the journal "Economics, finances, management: Topical issues of science and practical activity» is the coverage of leading scientific ideas in the economic, financial and management activities of the sectors of the national economy and the involvement of representatives of the domestic and foreign scientific professional community.
Objectives of the journal:
- publication of research findings on innovation in the economy, financial and management spheres, innovation of production processes;
- expanding partnerships with international scientific publishing organizations;
- enhancing the culture of reviewing and annotating published material;
- adherence to editorial ethics.
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It was founded in 1997 under the name "Bulletin of the Vinnytsia State Agricultural Institute". In 2010-2014 he was published under the title “Collection of scientific works of Vinnitsa National Agrarian University”.
From 2015 ”Economy, finances, management: Topical issues of science and practical activity” (Certificate of State Registration of Mass Media No. 21154-10954 of PR as of December 31, 2014)
The journal is the successor to the edition ”Collection of Scientific Papers of Vinnytsia National Agrarian University. Series: Economic Sciences. "
