The tourism industry has faced several challenges over the years, due to the evolution of technology and behavioral changes of the generations. The research focused on the new generation of tourists, Generation Z. Known as digital natives, the study aimed to identify their current travel behavior in the digital age and their perception of the future of travel in the context of recent technological developments, namely artificial intelligence, and virtual reality, thus highlighting specific elements that could disrupt the travel industry. To achieve this goal, qualitative research was conducted, using two sessions of focus groups among 20 Generation Z tourists. The results show that Generation Z tourists exhibit disruptive behavior primarily due to their heavy reliance on social media platforms, even for travel purposes. Social media has become their primary search engine, and travel influencers hold significant sway over certain individuals in this generation. In addition, they serve as influencers, by sharing visual content from their travels. Another noteworthy trend in the travel industry is Generation Z’s inclination towards multi-channel booking, effortlessly switching between different booking options. Lastly, although the results show little awareness of the potential of advanced technologies, their openness to adopt them to simplify the travel planning process further contributes to the disruption of traditional travel patterns. Generation Z can be considered a bridge between previous and future generations. The study has implications for management and marketing activities in the tourism field.

The COVID-19 pandemic, the blocking of activity by the government and the restrictions imposed in Romania had detrimental effects on the activity of restaurants, imposing their adaptation to new situations and generating creative innovations that caused changes in the way restaurants deliver food to consumers through food order & delivery platforms. Exploring the nature and implications of such innovations on resilience, this study analyzes their impact on the attitude and intention to use food delivery platforms by restaurant managers in Romania during the COVID-19 pandemic. Through the proposed structural model, the authors integrate innovations in resilience by joining together the new components of the established TAM model. This research was conducted on a sample of 402 restaurant managers in Romania. The data was collected based on a questionnaire, and it was analyzed with the SmartPLS3 software. The results of the study show that the four variables of innovation, namely business strategy innovations, technological innovations, financial innovations and social innovations, exert different effects on behavioral intention and attitude towards using the order & delivery platforms. The results of the study can be key points in the more efficient management of material, financial and human resources, thus improving the commercial performance of restaurants.

The article aims to identify the degree to which tourism managers who work in Romania in the area of the Carpathian Mountains have implemented sustainable development practices. It also assesses the quantification of their availability to be informed and to apply voluntary tools of sustainable development. Qualitative research based on the method of semi-structured in-depth interviews was conducted, with 34 managers who work in the accommodation units in the Romanian Carpathians. Results show that most managers are concerned with issues linked to sustainable evolution of the accommodation unit they manage. The researchers have noticed a low interest in sustainable evolution negatively correlated with the comfort level of the accommodation unit and competitiveness. Based on these results the authors recommend the adoption of measures that may allow sustainable development, and for the Romanian authorities to encourage the increase in the number of tourism units that can use sustainable management systems. This can be done through accessible rules, development of networks that may offer information about good practices and codes of conduct, as well as the possibility to participate in exchange programs.

The social media phenomenon revolutionized the way people communicate and share information in all age groups. In the context of global expansion and its undeniable popularity, social media platforms have favored the emergence of a new concept, the social media influencer (SMI). SMIs are online celebrities, followed and copied by a large number of users. The paper’s goal is to investigate the capacity of travel SMIs to influence the tourist decisions of Generation Z members. Aiming to obtain insight results, an exploratory study was conducted using the qualitative focus group research method. The respondents are members of Generation Z, users of social media platforms for travel planning. The main results highlight the characteristics of travel SMIs’ activities and influences, as well as the advantages and disadvantages of following their recommendations in the travel planning process. Also, this study highlights the reduced influence of Romanian travel SMIs on Generation Z tourists, despite the fact that they are primary information consumers on this communication channel. The results could contribute to establishing general benchmarks of a future professional career for Generation Z members as travel SMIs, an important sustainable option for communication in tourism.

Sustainable development is a constant and a necessity of daily life in the restaurant industry. The restaurant industry has high consumptions of energy, water, detergents, and consumables, together with tremendous food waste. The COVID-19 pandemic highlighted many acute sustainable development problems. In this context, this article analyzes the practices identified by restaurant managers that define their responsible behavior, and the significant changes made towards sustainability during the COVID-19 pandemic. This article presents the results obtained through qualitative research, carried out by semi-directive in-depth interviews, conducted with 56 restaurant managers from Romania. The answers obtained are based on five topics of discussion highlighting the managers’ growing interest in finding solutions to counteract negative effects on the environment, to ensure the wellbeing of customers and employees, and to increase the profitability of their company. The results obtained from the research reflect the thoughts and actions of restaurant managers in Romania, contributing to the body of knowledge in the understanding of sustainability practices in the foodservice sector.