Innovation is the driving force behind the development of economies and individual enterprises and acquires significant importance, especially when there is strong competition in the environment. In this situation, the company must implement innovations to be able to develop or maintain itself on the market. They can help to reduce costs, as well as give the opportunity to gain market or stay on it by creating value for the customer. The process of continuous creation of new types of innovations is an image of the intensity of structural changes in the modern economy. Catering establishments belong to a specific group of enterprises. On the one hand, they are perceived as manufacturing enterprises because they produce food and drinks. On the other hand, these are service companies that give consumers the opportunity to spend their free time inside and try the dishes they offer. In this monograph, the author has attempted to determine the relevance of innovation in the gastronomic market and the factors that stimulate and destimulate economic operators to introduce them. The work is also an attempt to assess the changes that have occurred in the market of gastronomic services in Poland after systemic transformation and the assessment of the impact of innovative solutions on these changes. The research concerned the gastronomic market in Poland. On the one hand, the managers of catering establishments were examined, on the other - consumers using the services of premises. The work assumes that in the face of growing competition on the gastronomic services market, achieving favorable financial results by entities operating in this field depends on the innovations they introduce. It is also assumed that the innovation of individual gastronomic entities is conditioned by internal and external determinants. The main purpose of the work was to determine the importance of innovation, created in catering establishments, for owners of premises and their clients. Partial goals were also set and the research hypotheses were verified. The presented work is of a theoretical and empirical nature. The first and second chapters are devoted to general problems that concern theoretical issues related to progress, innovations and gastronomy. In these chapters, an analysis of the available literature on the subject was carried out. The rest of the work is based on empirical research. The third chapter concerns the development of the market of gastronomic services in Poland. The time range of analyzes covers the years 2000-2014. Subsequent chapters were developed on the basis of own research carried out among people managing catering establishments and their clients. Own research was carried out using author's research questionnaire. The goal of the survey was to learn about the importance and demand for innovative solutions in the catering branch from both the owners of dining venues and their customers. The last chapter concerns the assessment of the economic effectiveness of the implementation of four selected types of innovations in catering establishments. It was presented in the form of case studies. In this chapter, the author also describes trends and directions of changes taking place in gastronomy. Analyses concerning the number of catering establishments in Poland, their types, revenues obtained by these establishments, as well as expenditures allocated for catering services by households, were carried out on the basis of secondary data obtained from databases and studies of the Central Statistical Office, reports of a research company on the gastronomic market in Poland, online websites and branch magazines. The data collected during the writing of the work were analyzed using statistical, descriptive, comparative and financial analysis methods. The growth of innovation in the catering industry is inevitable. Customers of catering establishments expect changes in this branch. In the light of research, the factors guaranteeing the success of catering enterprises are the high quality of served dishes and the proper level of service. In order to better adapt dining premises to the needs of the market, changes are necessary, among others on the educational market. These changes should concern not only the profile and scope of education in gastronomic schools, but also changes in the approach of restaurant owners to young employees. They should allow young people to develop appropriate qualities and skills, including creativity and audacity to make innovative changes. The state should take steps to support financially the emergence of small innovative enterprises. This help should include easier access to financial resources and information on ways to support small innovative enterprises, as well as to reduce bureaucracy in this matter. (original abstract)
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