Digitalization and Sustainability of Supply Chains: Assessing the Potential of the DYLLI Application in the Hotel, Restaurant, and Catering Industry

This article investigates the integration of Information and Communication Technologies (ICT) to enhance service quality and sustainability within the Hotel, Restaurant, and Catering (HoReCa) sector. The study aims to explore how improved communication through ICT can optimize supply chain processes and elevate service standards. A usability analysis was conducted via surveys among HoReCa companies to assess perceptions of a demo application designed to facilitate sustainable practices. Additionally, a competitiveness analysis, grounded in Porter’s Five Forces model, examines the dynamics of mobile applications in the HoReCa market. The usability analysis validates business model assumptions while providing insights into market challenges and opportunities. The findings indicate that volatile commodity prices and recruitment difficulties are significant challenges for restaurateurs, highlighting the need for tools that support sustainable operations. The proposed ICT solutions serve as innovative tools that improve communication between HoReCa businesses and their suppliers, thereby directly influencing service quality. By promoting transparency in pricing and collaboration terms, these solutions align with sustainable supply chain principles, addressing environmental concerns while meeting evolving consumer expectations. This research contributes to the literature on competitiveness in the HoReCa sector by emphasizing the pivotal role of technology in fostering both service quality and sustainable development.