Uman National University | today: 06/19/2025
| Author(s) | Tymchuk S.V., Candidate of Economics, , Uman National University of Horticulture, Ukraine | ||
|---|---|---|---|
| Category | Economics | ||
| year | 2025 | issue | Випуск 106 Частина 2 |
| pages | 304-314 | index UDK | 637.1:664.68 | DOI | 10.32782/2415-8240-2025-106-2-304-314 (Link) |
| Abstract | The article examines the role of fermented products in the modern restaurant menu from a merchandising perspective. It highlights the growing significance of fermentation in the restaurant industry, considering its impact on food quality, taste enhancement, and nutritional benefits. Fermentation is an age-old culinary technique that has gained renewed interest due to its ability to improve the organoleptic characteristics of food while also extending shelf life and increasing the bioavailability of nutrients. The study explores the classification of fermented products widely used in restaurant businesses, including dairy-based, vegetable-based, grain-based, and meat-based products. Special attention is given to the role of fermented sauces, pastes, and beverages in diversifying restaurant menus and enhancing the umami taste profile. The analysis covers traditional and innovative approaches to the application of fermented ingredients, reflecting global trends and best practices in gastronomy. A significant part of the research focuses on the merchandising aspects of fermented products, including supply chain management, storage requirements, and quality control measures. The article emphasizes the importance of maintaining standardized production and storage conditions to ensure food safety and consistent product quality. The economic viability of integrating fermented products into restaurant operations is also discussed, highlighting cost optimization and sustainability considerations. In conclusion, the research underscores the potential of fermented products as a key element in the evolution of contemporary restaurant menus. Their application not only enhances taste and texture but also aligns with the increasing consumer preference for natural, minimally processed, and functional foods. By implementing effective merchandising strategies and adhering to best practices in food handling, restaurants can successfully integrate fermented products into their culinary offerings, ensuring both customer satisfaction and business growth. | ||
| Key words | merchandising, fermentation, fermentation cuisine, restaurant menu, nutritional value, usage technology | ||