The foodservice industry is in the midst of a tech innovation, transforming the way restaurants operate from the kitchen to the dining room. From ordering systems to cleaning innovations, here are the top three tech trends making waves in foodservice.
Smart Kitchens: Cooking with a Side of AI
The modern kitchen is becoming smarter, thanks to the integration of Artificial Intelligence (AI) and Internet of Things (IoT) devices. These technologies work together to streamline operations, reduce waste, and maintain consistency in food quality.
Many commercial kitchens are now using smart refrigerators that monitor inventory and can reorder supplies automatically. For example, systems like Winnow use AI to track food waste and help reduce it by providing insights on overproduction.
We’re also seeing the emergence of connected cooking systems that can be monitored and controlled remotely, ensuring precise cooking and energy efficiency. This not only reduces food waste but also ensures consistent quality, allowing chefs to focus more on creativity and less on routine tasks.
Contactless Everything: From Ordering to Payment
The shift towards contactless technology has revolutionised the dining experience, making it safer and more convenient for both customers and staff. Digital menus accessible via QR codes have become standard, allowing diners to browse, order, and pay from their smartphones. This minimises physical contact and speeds up the ordering process.
Integrated payment systems eliminate the need to handle cash or cards, providing a seamless dining experience. Some restaurants are even using contactless delivery robots to ensure food reaches customers with minimal human interaction. For venue owners, these technologies improve efficiency and enhance customer satisfaction.
Advanced Cleaning Tech: Robots and UV Light
In a world where hygiene is paramount, advanced cleaning technologies are taking the spotlight. Robots equipped with UV-C light are being deployed in dining areas and kitchens to sanitize surfaces, effectively eliminating bacteria and viruses.
These robots can navigate through restaurants, ensuring every corner is disinfected. Dishwashers with built-in UV-C sterilisation add an extra layer of cleanliness for plates, glasses, and cutlery. Additionally, air purification systems using UV-C light are becoming popular, ensuring the air in dining areas is as clean as possible.
The Future of Foodservice
Embracing these technologies is not just about staying current with trends; it's about enhancing efficiency, safety, and the overall dining experience.
For chefs and venue owners, adopting these trends can set a business apart in a competitive market. The future of foodservice is here, and it’s smart, contactless, and impeccably clean. While technology enhances operations, it’s the passion and dedication in food and service that truly create memorable dining experiences.
The 6 Best Podcasts Every Chef Should Be Listening To Right Now
In the fast-paced world of professional kitchens, chefs often juggle multiple responsibilities, from perfecting dishes to managing teams and suppliers. Finding inspiration, enhancing business skills, and maintaining personal well-being are critical to success but can sometimes take the back seat. Podcasts can be the perfect solution, a companion during off-hours, offering fresh perspectives, tips, and stories.
Labour Shortages in Foodservice: How to Adapt and Thrive
The foodservice industry is facing a challenge—labour shortages. Chefs, cooks, and kitchen staff are increasingly hard to come by, and rising wage pressures are adding strain to already tight budgets. With the busy festive season approaching, these challenges are even more pressing for foodservice operators. So, how can venues not only survive but thrive in this environment?
Food Innovation for the Festive Season
With the festive season fast approaching, chefs are gearing up for one of the busiest times of the year. Yet, this season brings unique challenges: higher interest rates and rising living costs mean diners have less to spend on eating out. How can venues adapt to these changes and still deliver exceptional dining experiences?