IMPLEMENTATION STRATEGY OF THE SLOW FOOD CONCEPT TO STRENGTHEN THE COMPETITIVE POSITION OF RESTAURANTS

Abstract

The article demonstrates that one of the most promising concepts for the restaurant industry is the Slow Food movement, which emphasizes the use of local products, sustainable production principles, and a conscious approach to consumption. The application of this concept in restaurant operations not only ensures compliance with environmental and social standards but also serves as a powerful tool for enhancing competitiveness. Strategic directions aimed at increasing consumer appeal and ensuring the competitiveness of restaurant businesses have been identified. The combination of these directions forms a comprehensive approach to maintaining competitiveness, enabling establishments not only to sustain their market positions but also to expand their customer base and increase profitability.
The key aspects of competitive forces in the restaurant industry have been analyzed, as competition in this sector possesses unique characteristics that distinguish it from other economic sectors. A general strategy for improving the competitiveness of restaurant businesses is presented in the form of a goal tree, which outlines the main development directions. The goal tree is an effective method for visualizing strategic development, as it structures processes, enhances the transparency of management decisions, and provides a holistic approach to achieving competitive advantages.
A strategy for integrating the Slow Food concept into the restaurant business is proposed, involving the use of local products at all levels of the establishment’s operations: from production processes to marketing activities and staff development programs. This approach aims not only to ensure sustainable development but also to preserve local traditions and cultural heritage. Practical recommendations are offered for restaurateurs seeking to optimize their operations in line with the Slow Food principles. Special attention is given to methods for incorporating local products, developing sustainable business processes, building partnerships with local producers, and fostering consumer trust. These practical tips systematize information, making it easier to apply in practice. They will help restaurateurs improve service quality, raise environmental awareness among customers, and ensure long-term market competitiveness.