Keywords
restaurant business
digitalization
digital service culture
service personalization
How to Cite
Abstract
The article examines the features of digital transformation of restaurant business enterprises in the context of modern technological changes and increasing competition in the hospitality industry market. The aim of the article is to comprehensively study the theoretical and practical foundations of digital transformation in the restaurant business and to substantiate the directions for implementing innovative digital technologies as a tool for improving management efficiency, service quality, and the competitiveness of hospitality enterprises. Research methods: methods of logical generalization were applied to identify current trends in the digital transformation of the hospitality industry; a systems approach and system-structural analysis were used to examine innovative measures aimed at enhancing competitiveness; functional analysis was employed to adapt the implementation of digital technologies under the influence of transformational changes in a dynamic market environment. The role of digital technologies as a key tool for improving management efficiency, service quality, and the level of service personalization is substantiated. The possibilities of implementing CRM, POS, and BI systems, mobile applications, online reservation systems, interactive digital menus, and VR solutions as elements of a unified digital system of a restaurant enterprise are examined. It has been established that a key direction in the development of modern restaurant enterprises is the implementation of comprehensive digital solutions, in particular CRM, POS, and BI systems, which ensure data systematization, increase the efficiency of managerial decision-making, and improve control over enterprise resources. The impact of digitalization on the formation of customer experience, enhancement of customer loyalty, and strengthening of the competitive positions of restaurant enterprises has been determined. It is argued that a significant role is played by digital interaction tools with consumers, such as mobile applications, online reservation systems, interactive digital menus, and virtual tours, which ensure the formation of a comprehensive digital customer experience. The expediency of a comprehensive approach to digital transformation as a strategic direction for the development of hospitality industry enterprises has been substantiated. The prospects for the development of the Ukrainian restaurant business have been outlined, based on the further integration of digitalization and innovative technologies in the context of the digital transformation of the hospitality industry.
References
Андрушкевич Н., Демідов В., Луговий О. Корпоративна культура як фактор формування соціального капіталу організації в умовах цифрової економіки. Підприємництво і торгівля. 2025. № 44. С. 8–13. DOI: https://doi.org/10.32782/2522-1256-2025-44-01
Анопа А., Ілляшенко С. Особливості ведення інноваційного бізнесу в умовах цифрової трансформації. Економіка та суспільство. 2025. Вип. 71. DOI: https://doi.org/10.32782/2524-0072/2025-71-85
Барна М., Мельник І. Стратегія цифровізації готельно-ресторанного бізнесу. Економіка та суспільство. 2025. Вип. 71. DOI: https://doi.org/10.32782/2524-0072/2025-71-66
Братусь Г., Кривоберець М., Скиба Г. Система управління конкурентними перевагами підприємства в сфері інформаційних технологій. Підприємництво і торгівля. 2025. № 45. С. 124–132. DOI: https://doi.org/10.32782/2522-1256-2025-45-15
Гончар Л., Бренич О. Комплаєнс-аналіз методології цифрової трансформації HR-системи у сфері гостинності: виклики і тренди. Ресторанний і готельний консалтинг. Інновації. 2025. Т. 8(1). С. 86–99. DOI: https://doi.org/10.31866/2616-7468.8.1.2025.334831
Каламан О., Дишкантюк О., Власюк К. Основні питання цифрової трансформації економіки в контексті розробки оптимальних стратегій розвитку підприємств. Підприємництво і торгівля. 2024. № 43. С. 44–51. DOI: https://doi.org/10.32782/2522-1256-2024-43-06
Лазебник Л. Технічний прогрес та цифровізація соціального капіталу як драйвер соціально-економічного розвитку країни. Modeling the development of the economic systems. 2022. № 4. С. 153–159. DOI: https://doi.org/10.31891/mdes/2022-6-20
Олійник О. В., Шестакова А. В., Ярмолюк Д. І. Напрями цифровізації ресторанного бізнесу. Економіка, управління та адміністрування. 2023. № 1(103). С. 15–21. DOI: https://doi.org/10.26642/ema-2023-1(103)-15-21
Орел А., Рабчук С. Цифрова трансформація як основа побудови інноваційного кластера. Економіка та суспільство. 2025. Вип. 80. DOI: https://doi.org/10.32782/2524-0072/2025-80-1
Тищенко С. Цифрові технології в індустрії гостинності. Таврійський науковий вісник. Серія: Економіка. 2021. № 7. С. 131–139. DOI: https://doi.org/10.32851/2708-0366/2021.7.16
Rusavska V., Zavadynska O., Honchar L., Holubets I. Quality Management in Restaurant Businesses: Theoretical Bases and Modern Methodological Approaches. Socio-Cultural Management Journal. 2025. Vol. 8(1). P. 23–45. DOI: https://doi.org/10.31866/2709-846X.1.2025.336355
Zavadynska O., Rusavska V. Formation of the Concept of Development and Modernisation of Competitive Hotel and Restaurant Establishments in Conditions of Global Threats. Restaurant and Hotel Consulting. Innovations. 2025. Vol. 8(1). P. 100–111. DOI: https://doi.org/10.31866/2616-7468.8.1.2025.334835
Andrushkevych, N., Demidov, V. and Luhovyi, O. (2025), Korporatyvna kultura yak faktor formuvannia sotsialnoho kapitalu orhanizatsii v umovakh tsyfrovoi ekonomiky [Corporate culture as a factor in the formation of an organization’s social capital in the digital economy]. Pidpryiemnytstvo i torhivlia – Entrepreneurship and Trade, no. 44, pp. 8–13. DOI: https://doi.org/10.32782/2522-1256-2025-44-01
Anopa, A. and Illiashenko, S. (2025), Osoblyvosti vedennia innovatsiinoho biznesu v umovakh tsyfrovoi transformatsii [Peculiarities of conducting innovative business in the context of digital transformations]. Ekonomika ta suspilstvo – Economy and Society, vol. 71. DOI: https://doi.org/10.32782/2524-0072/2025-71-85
Barna, M. and Melnyk, I. (2025), Stratehiia tsyfrovizatsii hotelno-restorannoho biznesu [Hotel and restaurant business digitalization strategy]. Ekonomika ta suspilstvo – Economy and Society, vol. 71. DOI: https://doi.org/10.32782/2524-0072/2025-71-66
Bratus, H., Kryvoberets, M. and Skyba, H. (2025), Systema upravlinnia konkurentnymy perevahamy pidpryiemstva v sferi informatsiinykh tekhnolohii [Enterprise competitive advantage management system in the information technology sector]. Pidpryiemnytstvo i torhivlia – Entrepreneurship and Trade, no. 45, pp. 124–132. DOI: https://doi.org/10.32782/2522-1256-2025-45-15
Honchar, L. and Brenych, O. (2025), Komplaiens-analiz metodolohii tsyfrovoi transformatsii HR-systemy u sferi hostynnosti: vyklyky i trendy [Compliance Analysis of the Methodology for Digital Transformation of the HR System in the Hospitality Industry: Challenges and Tendencies]. Restorannyi i hotelnyi konsaltynh. Innovatsii – Restaurant and hotel consulting. Innovations, vol. 8(1), pp. 86–99. DOI: https://doi.org/10.31866/2616-7468.8.1.2025.334831
Kalaman, O., Dyshkantiuk, O. and Vlasiuk, K. (2024), Osnovni pytannia tsyfrovoi transformatsii ekonomiky v konteksti rozrobky optymalnykh stratehii rozvytku pidpryiemstv [Main issues of the economy digital transformation in the context of developing optimal strategies for the development of enterprises]. Pidpryiemnytstvo i torhivlia – Entrepreneurship and Trade, no. 43, pp. 44–51. DOI: https://doi.org/10.32782/2522-1256-2024-43-06
Lazebnyk, L. (2022), Tekhnichnyi prohres ta tsyfrovizatsiia sotsialnoho kapitalu yak draiver sotsialno-ekonomichnoho rozvytku krainy [Technical progress and digitalization of social capital as driver of the country's socio-economic development]. Modeling the development of the economic systems, no. 4, pp. 153–159. DOI: https://doi.org/10.31891/mdes/2022-6-20
Oliinyk, O. V., Shestakova, A. V. and Yarmoliuk, D. I. (2023), Napriamy tsyfrovizatsii restorannoho biznesu [Directions of the restaurant business digitalization]. Ekonomika, upravlinnia ta administruvannia – Economics, Management and Administration, no. 1(103), pp. 15–21. DOI: https://doi.org/10.26642/ema-2023-1(103)-15-21
Orel, A. and Rabchuk, S. (2025), Tsyfrova transformatsiia yak osnova pobudovy innovatsiinoho klastera [Digital transformation as the basis for building an innovation cluster]. Ekonomika ta suspilstvo – Economy and Society, vol. 80. DOI: https://doi.org/10.32782/2524-0072/2025-80-1
Tyshchenko, S. (2021), Tsyfrovi tekhnolohii v industrii hostynnosti [Technologies in the hospitality industry]. Tavriiskyi naukovyi visnyk. Seriia: Ekonomika - Taurida Scientific Herald. Series: Economics, no. 7, pp. 131–139. DOI: https://doi.org/10.32851/2708-0366/2021.7.16
Rusavska, V., Zavadynska, O., Honchar, L. and Holubets, I. (2025), Quality Management in Restaurant Businesses: Theoretical Bases and Modern Methodological Approaches. Socio-Cultural Management Journal, vol. 8(1), pp. 23–45. DOI: https://doi.org/10.31866/2709-846X.1.2025.336355
Zavadynska, O. and Rusavska V. (2025), Formation of the Concept of Development and Modernisation of Competitive Hotel and Restaurant Establishments in Conditions of Global Threats. Restaurant and Hotel Consulting. Innovations, vol. 8(1), pp. 100–111. DOI: https://doi.org/10.31866/2616-7468.8.1.2025.334835
This work is licensed under a Creative Commons Attribution 4.0 International License.