Bar management within the sustainable development paradigm: implementing the “Farm-to-glass” cocktail menu model
DOI:
https://doi.org/10.26906/EiR.2026.1%20(100).4375Keywords:
вar management, restaurant business, sustainable development, cocktail menu, farm-to-glass model, innovationsAbstract
The article examines the transformation of bar management within the context of the growing implementation of sustainable development principles in the hospitality industry. The necessity of integrating environmental, economic, and social approaches into the operations of modern bars is substantiated in order to enhance resource efficiency, create competitive advantages, and develop partnership relations with local producers. It is established that the traditional model of bar operations is characterized by a significant dependence on imported ingredients, complex supply logistics, high levels of food waste, and the widespread use of disposable materials, which necessitates the search for innovative management solutions. The study analyzes contemporary approaches to the greening of the restaurant business, particularly the concepts of Farm-to-Table, Zero-Waste, and the circular economy, which are aimed at the rational use of natural resources, waste minimization, and the support of local producers. Particular attention is paid to the Farm-to-Glass concept, which involves the use of local and seasonal ingredients in cocktail creation and represents an innovative direction in the development of bar management. Within the framework of the study, a structural and functional model for implementing a Farm-to-Glass cocktail menu in bar operations has been developed, based on a systemic approach to managing gastronomic innovations. The proposed model includes four interconnected blocks: resource provision (Input), ingredient transformation processes (Transformation), operational results (Output), and long-term effects (Impact). Key resources, technological processes, and organizational mechanisms for implementing the concept have been identified, enabling the integration of sustainable development principles into bar management practices. For the practical application of the proposed model, a system of indicators for evaluating its effectiveness has been developed and structured according to the elements of the model. In addition, a set of performance indicators for the implementation of the Farm-to-Glass concept is proposed, covering economic, environmental, and social dimensions. Economic indicators include the share of Farm-to-Glass cocktails in total sales, the average revenue generated from signature cocktails, and changes in the profitability of bar products. Environmental indicators include the share of local ingredients in the cocktail menu, the level of food waste reduction, and the intensity of ingredient reuse. The social dimension is represented by indicators such as guest satisfaction, customer loyalty, and the number of local suppliers. It is substantiated that the application of the proposed model and system of indicators enhances the effectiveness of bar management, contributes to the optimization of resource use, supports the development of local economic linkages, and facilitates the formation of innovative formats of gastronomic service within the HoReCa sector.
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