Innovative approaches to organising breakfasts in hotels

Abstract

Innovative approaches to organising breakfasts in hotels under the transformation of the hospitality industry are considered. It is determined that the implementation of innovations is based on the synergy of three vectors — technological (artificial intelligence, the Internet of Things, robotisation), product-related (healthy diets, 3D food printing) and organisational-managerial. The shift from 'theatrical excess' to 'intellectual abundance' is substantiated.