СЕРВІС ГОСТИННОСТІ: ІННОВАЦІЙНІ ФОРМАТИ КЕЙТЕРИНГОВИХ ПОСЛУГ (ФУД-БОКСИ, GRAB-AND-GO ТА ІНДИВІДУАЛІЗОВАНЕ ОБСЛУГОВУВАННЯ)

• Datum: 2026
• Ключові слова: keywords
• Hauptverfasser: Fil, Mariia, Dmytruk, Roman
• Format: Artikel
• Sprache: Ukrainisch
• Veröffentlicht: Zhytomyr Ivan Franko State University 2026
• Schlagworte: кейтеринг; сервіс гостинності; інновації; фуд-бокси; grab-and-go; персоналізація; цифровізація; сталий розвиток; HoReCa
• Online Zugang: https://eui.zu.edu.ua/article/view/362517
• Назва журналу: Economics. Management. Innovations

The article examines modern innovative formats of catering services in the hospitality service system, which are gaining increasing importance in the context of the transformation of the restaurant business, the digitalization of the economy and changes in consumer demands. The main trends in the development of catering in Ukraine and the world are analyzed, in particular the introduction of food boxes, grab-and-go formats and personalized service. Food boxes as individually packaged meal sets ensure stable product quality, mobility, safety of consumption and compliance with modern sanitary and hygienic requirements. Their advantage is also the ability to adapt the menu to the individual dietary needs of customers. The grab-and-go format provides for quick receipt of finished products without a long stay of the consumer in the establishment, which contributes to increasing sales volumes, reducing service time and optimizing logistics processes. Personalization of the service consists in creating individual menus, taking into account allergies, nutritional characteristics and the specifics of events, which forms additional competitive advantages of enterprises in the HoReCa segment. Particular attention is paid to the impact of digitalization on the development of catering services. The use of CRM systems, online ordering platforms, electronic payments and automation of internal processes allows to increase management efficiency, reduce costs and provide a comfortable customer experience. The trends of eco-friendly catering are separately considered, in particular the use of local raw materials, biodegradable packaging, waste sorting and reduction of food resource losses. Modern approaches to the organization of catering services as an integrated system of service, production and logistics, which ensures flexibility, mobility and high quality of service, are summarized. The key factors for the successful functioning of catering enterprises are identified: innovative formats, digitalization of processes, ensuring food safety and orientation towards consumer needs.