The impact of innovative trends on the competitiveness of enterprises in the hospitality industry

This study examines the impact of the innovative trend of freezing bread and bakery products on the competitiveness of enterprises in the hospitality industry. The term «hospitality» is most commonly associated with the hotel and restaurant sectors. The structure of the hospitality industry has been analysed according to the Classification of Types of Economic Activities (CTEA DK 009:2010). A comparative analysis has been performed between the sales volumes and employment levels of enterprises in Ukraine’s national economy and those in the hospitality sector. The paper has also explored current trends in the development of the bakery industry. According to the international forecast” Nutrition in the 21st Century”, freezing has been recognized as one of the most advanced methods for processing and preserving food raw materials, positioning it as a key trend for enhancing competitiveness in hospitality enterprises. The findings emphasize the importance of adopting freezing technologies to optimize logistics, reduce losses, and improve customer satisfaction. The paper is concluded with recommendations for further research into innovative trends that can boost the competitiveness of the hospitality industry.