The article focuses on the specific use of modern trends in the food service and hotel industry. The main aim is to identify the evolution of these trends in the context of the COVID pandemic and the limitations that have emerged. The authors identify the main trends that are relevant in gastronomy. The methods used are comparison and literature search. the introduction of new trends is a necessity from the customer's point of view. The main trends are digitalisation. responsible and sustainable tourism, thriving wellnessare walking (56% of travelers), visiting a spa or receiving beauty treatments (33%), cycling (24%), water sports activities (22%), taking a full body detox vacation (17%), changed views on mobility and hanged business travel.