Currently, the hospitality industry in the Republic of Moldova is constantly developing, this being explained by the increase in the number of enterprises, the diversification of the types of services used and the types of enterprises operating on this market segment. According to the data provided by the National Bureau of Statistics, the share of these services in 2014 accounted for 13, 3% of the total services market in the country. But at the same time, several enterprises in this branch are making losses. This talks about the fact that the market of services in the hospitality industry in the country is not competitive. Respectively, the competitors in the field of competition must develop a longterm survival strategy, which would enable them to keep up with the changes that are occurring and, at the same time, to maintain its position on the market and to – and increase revenue. An important means of enhancing the competitiveness of enterprises in the hospitality industry is innovation, which is generally considered to be the main engine of today's economic growth. By introducing innovations, the economic units can obtain culinary products with high quality features, excellent quality services, new production processes, improved management system models, etc. The theoretical and methodological basis of research is the work of local and foreign scholars, who investigate innovations as a means of enhancing competitiveness, materials from periodical publications, scientific and practical conferences on the competitiveness in the field concerned. To make this study use historical, systemic approaches, analysis and synthesis methods. The purpose of the research. This article has the purpose to identify types of innovations in the food service sector and to propose solutions for their implementation in order to increase the competitiveness of the economic units in the given field.