FUTUROLOGY OF SERVICE IN THE RESTAURANT BUSINESS

Introduction. The restaurant business faced new challenges in the face of constant technology transformation and changes in consumer habits. Service in restaurants is a key aspect that determines customer satisfaction and competitiveness of establishments, which requires the study of innovative approaches and future trends in this area. Identify promising directions for the development of service in the restaurant business, focusing on the use of new technologies, environmental practices and personalized solutions to improve the quality of customer service. Purpose. The article is aimed at researching and analyzing promising directions of service development in the restaurant business, in particular, the impact of modern technologies, automation, personalized approach and environmental practices on improving the quality of customer service and competitiveness of restaurants. The object of research is restaurant service as a phenomenon. The subject of research is innovations in the service, in particular digital technologies, automation, environmental practices and personalized approaches to customer service. Materials and methods. The research materials are the works of domestic and foreign authors conducting their scientific and practical research in the field of restaurant business. The study used the analysis of scientific literature, market reviews, expert surveys and analysis of cases of successful institutions. Comparative analysis of the data made it possible to identify key trends in the service, and a survey of experts made it possible to assess the promising directions of development. A review and analysis of literature on the topic of futurology service in the restaurant business. Key trends and promising directions of service development have been identified, in particular digitalization, automation and personalization of service. A comparative analysis of different approaches and technologies in the service of restaurants is carried out. Recommendations for the practical implementation of innovations in the restaurant business. The results of the study show that the introduction of modern technologies and environmental solutions in the restaurant service contributes to improving the efficiency and quality of customer service. It is recommended to use automated systems for orders, improve service personalization through data analysis, and implement environmental practices to reduce environmental impact. Practical application of the study results can lead to increased customer satisfaction and long-term success of restaurant establishments. Discussion. In further scientific research, it is proposed to focus on special offers and loyalty programs that contribute to improving the quality of service and increasing the number of regular customers. Environmental practices in the restaurant business, such as the use of organic products, recycling and energy efficiency, have a positive impact on the reputation of restaurants and attract customers who value environmental awareness. Such practices contribute to sustainable development and enhance the image of the restaurant.