The paper explores special standards in the hospitality industry, with special emphasis on halal and kosher certificates. Halal and kosher certifications are becoming increasingly important due to the growing demand for food products that are in accordance with religious beliefs, and catering facilities are adapting their offer to meet the demands of the growing segment of consumers who eat according to religious beliefs and laws. The development of global trends in organic and sustainable nutrition in catering is also presented. In accordance with the mentioned trend, restaurateurs should adapt the supply to the demand for food that is organically grown and leaves a minimal ecological footprint, while promoting sustainability at the sectoral level. The trend of organic and sustainable food reflects the increasing awareness of consumers about the need for a balance between economic, social and ecological development. The aim of the work is to show how the hospitality sector adapts to changes in consumer demand and how it tries to harmonize with the growing demands for special food standards.