The Restaurant Business as a Driver of Tourism in the Regions of the Russian Federation in the Context of Global Economic Transformation

Russia’s modern economy is currently undergoing rapid change driven by multifaceted foreign and domestic policy challenges. One of the industries most vulnerable to transformation under these conditions is the food service industry, where changes are occurring not only in supply chains, cost structures, and tax systems, but also in business formats and consumer behavior. Developing culinary tourism in the regions is crucial, as it can serve as a key driver of their economic development. The purpose of this study is to substantiate the need for monitoring and assessing the regional food service market and to develop recommendations for its transformation in the context of sanctions, using the Nizhny Novgorod Region as an example. The objectives of the study include systematizing the definitions and functions of the food service industry, as implemented in the Nizhny Novgorod Region; assessing the impact of food service on the regional economy; examining macroeconomic indicators and structural changes in the food service industry; identifying key challenges and developing recommendations for addressing them for the development of the restaurant business in the context of global economic transformation. The study systematizes definitions of the concept of "catering", identifies its essence, which leads to the emergence of gastronomic tourism in the region, and provides a number of applied functions reflecting the specifics of catering implementation. The author also identified the main challenges facing the restaurant business in the Nizhny Novgorod Region, including a high tax burden and a shortage of qualified personnel. Based on these identified challenges, the author proposes recommendations for addressing them through government support for small and medium-sized businesses, such as the restaurant industry. These recommendations include expanding grant programs, reducing administrative barriers, and promoting professional education in the restaurant industry.