INNOVATIONS IN THE ORGANIZATION OF INTERIORS OF PUBLIC CATERING ESTABLISHMENTS: TRENDS AND TECHNOLOGICAL INFLUENCES

The article examines the main trends in the interior design of food service establishments based on a review of contemporary marketing and technological innovations in the restaurant business. The relevance of the study is determined by the growing need to integrate digital technologies and intelligent space management systems into the functional and spatial structure of establishments. The purpose of this paper is to conduct a comprehensive analysis of current trends and practices aimed at ensuring functional flexibility, comfort, multimedia saturation, and sustainable spatial organisation in food service interiors. Based on the analysis of scientific sources and cases of international practice, relevant architectural solutions and technological approaches were identified. The paper highlights key directions for innovative interior design in public catering facilities in the context of digital societal transformation. It has been established that the architectural organization of such spaces is influenced by the latest organizational and technical solutions, trends in contactless service, interactive communication, and client-oriented marketing strategies. Special attention is given to conceptual restaurants featuring multisensory environments, integrating automated aroma systems, dynamic soundscapes, projection AR effects, and VR rooms. The role of intelligent space management, contactless services, digital reservation systems, interactive menus, and adaptive furnishing solutions has been identified. The significance of multimedia interactive zones, quests, and tasting tables equipped with embedded displays, which create new formats for guest–environment interaction, has been emphasized. As a result, the study confirms that integrating innovative technologies and multimedia systems into the spatial organization of restaurants enhances service quality, improves economic performance, and creates an adaptive, technologically flexible, and emotionally engaging environment. The paper substantiates the necessity for further interdisciplinary research.

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Publication Details

Journal
Vìsnik Nacìonalʹnogo unìversitetu Lʹvìvsʹka polìtehnìka Serìâ Arhìtektura
Published
2025-09-20
DOI
https://doi.org/10.23939/sa2025.03.125
Primary Topic
Urbanization and City Planning
Type
article
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article

INNOVATIONS IN THE ORGANIZATION OF INTERIORS OF PUBLIC CATERING ESTABLISHMENTS: TRENDS AND TECHNOLOGICAL INFLUENCES

Olena Kaidanovska, Lesya Hrytsyuk
Vìsnik Nacìonalʹnogo unìversitetu Lʹvìvsʹka polìtehnìka Serìâ Arhìtektura
Urbanization and City Planning
article

INNOVATIONS IN THE ORGANIZATION OF INTERIORS OF PUBLIC CATERING ESTABLISHMENTS: TRENDS AND TECHNOLOGICAL INFLUENCES

Olena Kaidanovska, Lesya Hrytsyuk
article en

Abstract

The article examines the main trends in the interior design of food service establishments based on a review of contemporary marketing and technological innovations in the restaurant business. The relevance of the study is determined by the growing need to integrate digital technologies and intelligent space management systems into the functional and spatial structure of establishments. The purpose of this paper is to conduct a comprehensive analysis of current trends and practices aimed at ensuring functional flexibility, comfort, multimedia saturation, and sustainable spatial organisation in food service interiors. Based on the analysis of scientific sources and cases of international practice, relevant architectural solutions and technological approaches were identified. The paper highlights key directions for innovative interior design in public catering facilities in the context of digital societal transformation. It has been established that the architectural organization of such spaces is influenced by the latest organizational and technical solutions, trends in contactless service, interactive communication, and client-oriented marketing strategies. Special attention is given to conceptual restaurants featuring multisensory environments, integrating automated aroma systems, dynamic soundscapes, projection AR effects, and VR rooms. The role of intelligent space management, contactless services, digital reservation systems, interactive menus, and adaptive furnishing solutions has been identified. The significance of multimedia interactive zones, quests, and tasting tables equipped with embedded displays, which create new formats for guest–environment interaction, has been emphasized. As a result, the study confirms that integrating innovative technologies and multimedia systems into the spatial organization of restaurants enhances service quality, improves economic performance, and creates an adaptive, technologically flexible, and emotionally engaging environment. The paper substantiates the necessity for further interdisciplinary research.

Vìsnik Nacìonalʹnogo unìversitetu Lʹvìvsʹka polìtehnìka Serìâ ArhìtekturaVol. 2025(3)
Openalex Percentile: Top 66%
Urbanization and City Planning
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INNOVATIONS IN THE ORGANIZATION OF INTERIORS OF PUBLIC CATERING ESTABLISHMENTS: TRENDS AND TECHNOLOGICAL INFLUENCES — Olena Kaidanovska, Lesya Hrytsyuk · Vìsnik Nacìonalʹnogo unìversitetu Lʹvìvsʹka polìtehnìka Serìâ Arhìtektura (2025) | TGRS Research Map | TGRS