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Analyzing the Innovation Activities of Restaurant Enterprises and Directions for Their Development
Davydova O. Y., Cherevychna N. I.

Davydova, Oksana Yu., and Cherevychna, Nataliia I. (2026) “Analyzing the Innovation Activities of Restaurant Enterprises and Directions for Their Development.” Business Inform 1:135–143.
https://doi.org/10.32983/2222-4459-2026-1-135-143

Section: Innovative Processes

Article is written in Ukrainian
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UDC 640.4(338)

Abstract:
The aim of the article is to conduct an analysis of the innovation activities of restaurant enterprises using the example of the caf?-bakery chain «Lviv Croissants» and to identify directions for its development. The research results made it possible to determine the main innovation vectors of the caf?-bakery chain’s activities. The key advantages that allow LLC «Lviv Croissants» to occupy leading positions in the market have been identified. It is substantiated that the chain uses several main approaches to the development and implementation of innovative technologies, namely: a breakthrough (radical) innovation strategy, a gradual (evolutionary) innovation strategy, an imitation strategy, and an open innovation strategy. It was found that LLC «Lviv Croissants» has implemented such digital technologies as a mobile application for quick ordering and participation in the establishment’s loyalty programs, as well as an online ordering system. To expand the assortment and continuously update the menu, technological innovations have been introduced, associated with the use of new and alternative types of raw materials and fillings for croissants, as well as the implementation of modern gastronomic trends. Special attention has been paid to the development and implementation of efficient environmental initiatives – the transition to biodegradable packaging, local organic ingredients, and the reduction of food waste has been carried out. It is noted that due to the martial law, the chain «Lviv Croissants» is reducing electricity consumption, in particular by implementing the practice of turning off facade lighting and encouraging staff to follow energy-saving measures. A study of consumer satisfaction with the innovations introduced by the chain «Lviv Croissants» has been conducted. The directions for the development of innovative activities of restaurant enterprises have been identified using the example of the caf?-bakery chain LLC «Lviv Croissants». Prospects for further research include assessing the company’s needs, developing recommendations to improve its innovation activities, and analyzing the effectiveness of the proposed measures. Moreover, there is scientific interest in studying the risks that may arise during the implementation of innovations, which may slow down or complicate the realization of new initiatives.

Keywords: Lviv Croissants, innovation activities, strategy, caf?-bakery chain, restaurant business, development.

Fig.: 6. Tabl.: 2. Bibl.: 11.

Davydova Oksana Yu. – Doctor of Sciences (Economics), Professor, Head of the Department, Department of Hotel, Restaurant Business and Craft Technologies, Simon Kuznets Kharkiv National University of Economics (9a Nauky Ave., Kharkiv, 61166, Ukraine)
Email: [email protected]
Cherevychna Nataliia I. – Candidate of Sciences (Engineering), Associate Professor, Associate Professor, Department of Hotel, Restaurant Business and Craft Technologies, Simon Kuznets Kharkiv National University of Economics (9a Nauky Ave., Kharkiv, 61166, Ukraine)
Email: [email protected]

List of references in article

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