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@article{182282,
        author = {Mr. Arvind Chauhan and Dr. Mridulesh Singh},
        title = {Culinary Trends and Dining Behavior in Indian Hospitality: Assessing Impact, Implementation Barriers, and Technological Enablers},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {12},
        number = {2},
        pages = {1786-1792},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=182282},
        abstract = {The Indian hospitality industry is undergoing a transformative phase driven by evolving consumer preferences, technological advancements, and innovative culinary trends. This research paper explores the impact of these trends on dining behavior, identifies barriers to their implementation, and examines technological enablers facilitating their adoption. Using a mixed-methods approach, including surveys, interviews, and secondary data analysis, the study highlights key trends such as digital menus, immersive dining experiences, sustainability, and hyper-personalization. Findings indicate that these trends enhance customer satisfaction and loyalty but face challenges like high costs, workforce shortages, and cultural barriers. Technological enablers, including artificial intelligence (AI), cloud-based systems, and social media marketing, are pivotal in overcoming these barriers and driving industry growth. The study provides actionable recommendations for stakeholders to align with consumer expectations and ensure sustainable growth in the Indian hospitality sector.},
        keywords = {},
        month = {July},
        }