The article is devoted to the analysis of modern aspects of the restaurant industry development in the era of globalization. The key trends and transformations of public catering are considered, including the integration of world gastronomic traditions, the growing popularity of fusion cuisine, the digitalization of the restaurant business, the influence of social media and the transition to the concept of sustainable development. Particular attention is paid to the change in consumer preferences associated with the growing awareness of customers in environmental issues, ethical production and product quality. The article analyzes examples of the adaptation of international restaurant chains to local markets, the impact of technological innovations such as online booking, meal delivery and personalized recommendations, as well as the role of restaurants as social spaces. It is emphasized that in the context of globalization, the restaurant business is forced to take into account not only economic factors, but also cultural, technological and environmental challenges. The research is based on an interdisciplinary approach, including data from sociology, anthropology, economics and marketing, which allows us to identify the most effective strategies for adapting the restaurant sector to modern realities. The results obtained can be useful for specialists in the field of catering, gastronomic marketing, social policy and restaurant business management.
Anna Komarova (Thu,) studied this question.