THE USE OF LOCAL RAW MATERIALS IN THE RESTAURANT INDUSTRY: TECHNOLOGICAL, COMMODITY AND ECONOMIC ASPECTS
DOI:
https://doi.org/10.25313/3083-7782-2026-5-91Keywords:
local food raw materials, restaurant industry, commodity characteristics, food technology, economic efficiency, competitivenessAbstract
Introduction. The modern development of the restaurant industry is characterized by increasing attention to raw material quality, optimization of technological processes, and improvement of economic efficiency. In this context, the use of local food raw materials becomes an integrating factor combining commodity science, technological, and economic aspects of restaurant product formation.
Purpose. The purpose of the study is to theoretically substantiate the impact of using local food raw materials on the commodity characteristics of restaurant products, technological processes, and the economic efficiency of restaurant operations.
Materials and methods. The study is based on general scientific methods of theoretical generalization, systematization, and comparative analysis of scientific literature related to the restaurant industry, commodity science, and sustainable food systems. The information base includes recent scientific publications of domestic and foreign researchers, analytical reports, and industry studies.
Results. It has been determined that the use of local raw materials improves the quality of restaurant products by shortening supply chains and preserving organoleptic properties. A transformational impact on technological processes has been identified, manifested in the adaptation of technological maps to seasonality and reduced preliminary processing of raw materials. The economic feasibility of using local products has been confirmed through reduced logistics and storage costs, as well as increased added value of restaurant products. Consumer demand for local products is growing due to the increasing importance of quality, origin, and environmental criteria.
Discussion. Further research should focus on developing economic and mathematical models for optimizing the use of local raw materials in menu formation, assessing supply seasonality risks, and analyzing consumer behavior models regarding willingness to pay for dishes made with local ingredients.
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