Innovation Development of Catering Chains Based on Centralized Culinary Production
The catering industry being an economic system is undergoing dramatic changes in scientific, technological, labour potential both in individual companies and in chain structures, though we believe that the trends in question have not been researched enough in recent years. To ensure the efficiency of using the resource potential of the catering industry we suggest rebuilding the chain model establishing production centers for culinary products. We substantiate the system of functional interaction of chain organization elements oriented at prolonged selling of finished product due to applying innovation technologies such as Cook&Chill, Cook&Freeze, Cook&Hold. We offer the results of our own research concerning quality improvement and increasing the shelf-life of culinary products by using complex food supplements, vacuum processing of culinary products and the introduction of the system of product traceability.