INNOVATIVE CULINARY PRODUCT STRATEGIES FOR ENHANCING THE COMPETITIVENESS OF TRADITIONAL NATIONAL CUISINE

The guidelines for increasing the competitiveness of culinary production in the restaurant industry are aimed at clean production, preserving the natural qualities of food products and their chemical and gastronomic composition. Good innovative practices are aimed at compliance with standards and ecologization in obtaining healthy and quality food. All innovative modern technologies must allow for repeated repetition and duration of production cycles while maintaining the standard. The possibilities are for using natural ingredients in culinary production and increasing the healthiness of dishes while consuming less energy and reducing harmful substances from production processes. The trends are towards preserving the traditions of the Bulgarian national cuisine and their skillful innovation in production operations, preserving nutrients during technological processing, and preventing risks in microbiological processes.