The Rising Use of Technology within the Foodservice Industry
11 Sep 22
One of the most innovative and maybe controversial changes in the restaurant industry is the new technology being incorporated. With many pros and cons, as expected, due to recent pandemic events and growing needs, new technology has become a necessity within the foodservice industry.
Labour costs can be effectively reduced with the introduction of different forms of technology; one of them being robots, which multiple companies have begun to include in their production process. By doing so, research shows that they can offer more accessible prices to customers.
Many now have completely automated kitchens. Though in most, human interaction is still present. Whilst they can increase efficiency and lower costs, they are unable to dynamically interact with customers. This warmth is what some are worried about losing, with the growing use of machines.
Another reason to embrace new technology would be to increase sustainability. Having programmable machines which cook precisely based on products allows for less waste. For example, the TurboChef Eco has over 256 settings, each to suit a product’s needs, providing an easy, efficient way to produce consistent quality products.
These automated machines also simplify training, especially within the fast-food industry. With straightforward programmable machines such as Pitco Fryers, which can have up to 12 settings, warning you when to put product in, flip it and take it out; reducing need for in-depth employee training.
Since the pandemic, new needs have been developed leading to the creation of new systems; QR codes, delivery apps and POS systems.
Menus disappeared, replaced by small squares only accessible if you have a smartphone. Some adored it, however others struggled with this new technology.
QR codes came to simplify the ordering system, reduce queuing time for customers and increase efficiency of employees. Delivery apps, which were embraced by society, made consuming more accessible and efficient, as well as creating more flexible jobs. New POS systems, that sends orders directly from waiter to kitchen is a great way to avoid error. This makes the service quicker, better table turnover, consequently increasing revenue.
All of these creations have become normalised into the industry due to its rapidly changing needs, and it is likely that more will continue to appear as time goes by.
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