Gastronomy of the future: innovation and emotions as keys to competitive advantage

dc.contributor.author	Davydova O.
dc.contributor.author	Sysoieva S.
dc.description.abstract	The purpose of this study is to analyze and systematize innovative strategies and approaches to the formation of emotional service in the restaurant industry, aimed at creating a unique gastronomic experience and ensuring sustainable economic competitiveness and market advantages in the restaurant industry of the future.
dc.identifier.citation	Davydova O. Gastronomy of the future: innovation and emotions as keys to competitive advantage / O. Davydova, S. Sysoieva // Economics and Public Administration. Global scientific trends. – 2025. - Volume 2. – Р. 44-51.
dc.identifier.uri	https://repository.hneu.edu.ua/handle/123456789/36463
dc.language.iso	en
dc.subject	innovation
dc.subject	trend
dc.subject	technology
dc.subject	restaurant business
dc.subject	ecology
dc.subject	healthy eating
dc.subject	dishes
dc.subject	competiveness
dc.title	Gastronomy of the future: innovation and emotions as keys to competitive advantage
dc.type	Article

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