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ysuarez123

Allergic to Peanuts? A New Device Could Scan Your Food for You. | Fortune - 1 views

fortune.com/...allergic-peanuts-food

foodallergies technology chemistry innovation

shared by ysuarez123 on 21 Jan 18 - No Cached
  • ysuarez123 on 21 Jan 18
     
    This past week I watched a few episodes of the documentary series on Netflix Rotten. There is an entire episode dedicated to food allergies and the increase we have seen over the past few decades in severe reactions. I am going to attach another article following this one, but this article specifically is about the newly developed food scanner named Nima. Nima is a scanner that is sold with pods. Simply crush up some of the food you would like to eat inside the pod; if it is safe to eat Nima would show a happy face, if it contains the allergen Nima would contain a sad face. As someone who has worked in restaurants for quite some time now, extreme steps have to be taken to keep foods completely allergen free, and not all restaurants are 100% committed to taking them. Currently food allergies have increased 50% from 1997-2011 with 200 people per year just in the US dying from allergic reactions. Nima does come with a high price tag though costing an initial $190 and then $3.99 per pod. It can currently test for peanuts, gluten, and lactose; but the Southern California inventors are hoping to create a single pod connected to an app that would allow user to choose the allergen they would like to test for. If I had a family member with an extreme food allergy, I would definitely purchase this product. There is no price on safety, and while I'm sure even with the product users would exercise concern, it could put many people at ease having this as a second wall of defense.
smones

Big Restaurant Brands Dive Into Grubhub Era Of Delivery Rivalry - 0 views

www.investors.com/...home-delivery-ecommerce-retail

shared by smones on 27 May 18 - No Cached
  • "There's a growth problem for a lot of restaurants in the U.S. Many fast-casual dining-type restaurants are mall-based or attached to retail spaces and consumers are just not going there as much," said Tom Champion, a Cowen analyst who follows Grubhub. Grubhub stock has shot up 141% from a year ago.
  • Millennials think about cuisine in global terms, says Warren Solochek, a restaurant industry analyst at NPD.
  • They typically share 20% to 30% of a bill with third-party delivery services. That matters in an industry with 10% to 15% operating margins and high fixed costs, including rent and staffing.
  • ...11 more annotations...
  • home delivery services enable consumers to order from a restaurant that might be 5 miles away as opposed to one around the corner, Solochek says.
  • "We're going to see more and more quick-service chains begin to try out delivery," he said. "The margins associated with third-party delivery may be slimmed down. But, the question for restaurants is, 'If I don't do it and I'm not delivering my food, am I in the game anymore? Am I in people's consideration? It boils down to being an opportunity cost. The hope is that at some point people will like the food enough to come in and sit down."
  • In some cases, menus posted on mobile apps may be priced a bit higher to offset revenue-sharing with delivery partners, she says.
  • Restaurant stocks received a boost as the industry's same-store sales rose 1.5% in April, the best restaurant industry gain in 2-1/2 years, says Black Box Intelligence.
  • a millennial generation shift.
  • If something goes wrong with a delivery order, it's usually the restaurant that gets the blame, according to Consumer research firm NPD, not the likes of Grubhub (GRUB), Uber Eats, DoorDash or Postmates.
  • Wingstop is not the only national restaurant brand with good reason to be testing home delivery services. Also testing or charging ahead with food delivery services are McDonald's (MCD), Yum Brand's (YUM) Taco Bell and KFC, Chipotle Mexican Grill (CMG), Shake Shack (SHAK), Zoes Kitchen (ZOES), Panera Bread, Bloomin' Brands' (BLMN) Outback Steakhouse, and others.
  • While restaurants may test food delivery with a few service providers, they'll usually settle on one to ensure that the process runs smoothly, says Cowen's Champion.
  • The result had lifted the Retail-Restaurants industry group to a top 10 ranking at the start of May among the 197 industries tracked by IBD.
  • The big picture is that consumers buying goods at Amazon.com (AMZN) and other online businesses are doing less of the traditional brick-and-mortar shopping. That means they're also not stopping off to eat on the way home or getting takeout food.
  • "If you're turning a transaction into a less-profitable transaction, that isn't doing any good," said Bartlett, "but if it's a transaction you wouldn't have had in the first place, then it's a positive."
  • smones on 27 May 18
     
    This article discusses the increasing demand for e-commerce and third party delivery in the food and beverage industry, as well as the costs associated with it. Restaurants are currently facing a growth problem in the United States as foot traffic has declined due to a "millennial generation shift" that sees diners doing more in their homes, while third party companies like Grubhub have seen it's stock rise 141 percent from a year ago. For many restaurants, it is a matter of opportunity cost. As explained in this article by Warren Solocheck, a restaurant industry analyst at NPD, "We're going to see more and more quick-service chains begin to try out delivery," he said. "The margins associated with third-party delivery may be slimmed down. But, the question for restaurants is, 'If I don't do it and I'm not delivering my food, am I in the game anymore? Am I in people's consideration? It boils down to being an opportunity cost. The hope is that at some point people will like the food enough to come in and sit down." I found this article very interesting as a General Manager. We recently decided as a brand to begin offering delivery through third party services as we noticed a decline in covers leading to a decline in revenue. This new revenue stream, although at a higher cost, still brings in revenue that we would be missing out on either way. We also offer free appetizer cards for a consumer's next in house visit to help attract new guests.
brobb009

Hotels and Resorts Ramp Up Sustainability Efforts - The New York Times - 1 views

www.nytimes.com/...sustainability-ecotourism.html

shared by brobb009 on 20 May 19 - No Cached
  • Hotels and resorts have started to act by ramping up efforts to reduce or eliminate completely their resource and energy consumption.
  • “There are thousands of these one-at-a-time initiatives, but these are not evenly spread across the lodging industry,”
  • developed 17 different underwater coral structures
  • ...6 more annotations...
  • Guests of the resort can take part in a free snorkeling coral reef experience.
  • significant increase in the amount of coral around the resort, and this now spans a half acre (roughly the size of three tennis courts).
  • St. Lucia draws from a river in the Anse Mamim valley; the resort filters and conditions it in a treatment facility.
  • “If each guest showers for 30 seconds less, we save around one million gallons of water each year,” s
  • The Spectator Hotel in Charleston, S.C., recently established a food waste diversion program where half-eaten food items such as fruit and pastries are put into a digester that turns them into reusable water.
  • hotels in New York City currently offer free monthly talks about sustainability, across various industries, with the aim of forming a community for eco-conscious travelers.
  • brobb009 on 20 May 19
     
    This article highlights how several large chain hotels have taken on the initiative to reduce/eliminate their resource and energy consumption to sustain their communities for tourism. The four main steps taken include: saving the coral reefs, energy and water conservation, preserving food and repurposing waste, and creating eco- minded communities. Hotels have taken on a number a projects such as creating underwater structures to preserve and enhance the coral reefs for guests experience, filtering water from the local river, starting a food waste program to turn left over food items into reusable water, and hosting seminars to discuss sustainability and clean ups to name a few.
kakaboshi

Ready When I Get There: Mobile Takeout Is A Rising Restaurant Trend - 0 views

www.forbes.com/...t-is-a-rising-restaurant-trend

POS Takeout Trend Technology

shared by kakaboshi on 18 Sep 19 - No Cached
  • At the moment, about 20% of diners are using a pre-order option, according to a study from BRP and Windstream Enterprise. But mobile pre-ordering is used by about 32% of millennials, the study found. "They are less likely than older generations to dine out and more inclined to order their food for off-site consumption,"
  • Pre-ordering can save money, since many delivery apps charge a fee to bring food to your door. There's often a service charge, too, and the diner is generally expected to tip on top of those costs.
  • Plus, delivery times can be unpredictable, and food may not be in optimum shape once it arrives.
  • ...8 more annotations...
  • Getting food at the source saves those fees, and even if the diner tips, it's often only a dollar or two for a single meal, more if the order is larger. And the diner has the option of where they'd like to eat their meal. They can sit down in the restaurant, take it home or go someplace else.
  • Pre-order has become a standard feature for some of the country's leading fast-casual restaurant brands, including Panera Bread, Shake Shack and Chipotle, while quick service brands such as McDonald's, Starbucks, Dunkin' and Domino's also have adopted it.
  • Given how quickly the restaurant world is being transformed by digital ordering, it seems a bit surprising that only 26% of restaurants surveyed had such mobile point-of-sale technology
  • But 59% of restaurants said they plan to add it in the next year.
  • Beyond that, about 18% of restaurants have technology allowing customers to order at the table, like the tablet screens deployed at Applebee's. However, 52% said they would add the capability in the next two years.
  • The digital shift seems all the more urgent when it comes to the role that mobile devices are playing in dining decisions as well as the meal experience itself.
  • 53% of millennials say their visits to a restaurant are influenced in some way by digital technology, from being able to search a menu online, to reading reviews, to scrolling through Instagram photos, and posting their own after. For all diners, the figure is 40%.
  • But a new study of restaurant guests and executives has found that an increasing number of people want another option: the ability to order food in advance via mobile apps and have it waiting for them when they arrive.
  • kakaboshi on 18 Sep 19
     
    There is a new trend of diners opting to pre-order food through their mobile app and go themselves to pick up the food. This allows them to lower the cost by not having to pay delivery fee, and service charge. It also allows for the food to be more consistent and give them the flexibility to eat wherever the customer prefers either in the restaurant or out. About 20% of diners are using the pre-order option (32% millennials), however only 26% of establishments have the mobile POS technology but 59% of restaurants surveyed plan to add in the next year. About 18% of restaurants have technology allowing customers to order at the table, however 52% said they will add this in the next 2 years. Restaurants are starting to react to the trend from consumers where 53% of millennials mention that the restaurant they choose will base on the digital technology they have including online menu, read reviews, look at Instagram pics, and post their own.
bbast007

Restaurant Customer Self-Ordering System: A Solution to Reduce Customer/Guest Waiting T... - 0 views

citeseerx.ist.psu.edu/...download

shared by bbast007 on 31 Jan 20 - No Cached
  • bbast007 on 31 Jan 20
     
    Introduction Many Fast Food Restaurants are using the Point of Sales Systems in their food and beverage establishments to take orders from their customers. These systems are being distributed rapidly at a fast pace and has become increasingly popular in the food and beverage industry to improve customer service, operational efficiency and food safety. Food and Beverage entrepneuers are also adapting to these emerging technological systems to remain competitive in their industry and to increase growth of the business. There are diverse Restaurant Management Information System components that are used in the fast food industry. They comprise of Inventory Menu Managements control Systems, Labour Scheduling and Time Management Systems, Reservations and Table Management. . This study reviews the constraints of the existing system used in the restaurants and proposes a potential System solution called Restaurant Customer Self Ordering System. Customer Self-Ordering Systems allows prospective customers to order for food electronically while in the restaurant. This system proposes to limit customers' wait time and improve customer service. However, it may have some challenges that include a high cost to implement the system, the intergration into existing systems and staff adoptability of the proposed system. It was further recommended that a solution to the implementation of the proposed Customer Self-Ordering System could be to implement a web-based system that allows customers to access food menu/beverages and order via the internet with the use of their mobile phones at any time and any where they may be. It is anticipated that this new system feature will attract a wider range of audience and potential customers.
danakissane01

Kitchen Tech: The Trends Transforming The Industry In 2021 - 0 views

www.hospitalitynet.org/...4103448.html

kitchen trends industry technology hospitality Software business GREEN solution

shared by danakissane01 on 16 Mar 21 - No Cached
  • having a digital allergen management and tracking system is going to be essential for businesses within the food and beverage sector. This will ensure that the seller can always prove that they have clearly labelled all allergens within the food they produce for direct sale.
  • With the ability to monitor customer trends and forecasts, improve data collection and check stock levels,
  • Household brands such as Samsung are integrating new technology into their kitchen appliances, so it is now essential that brands and businesses within the food and beverage sector follow suit.
  • ...4 more annotations...
  • Utilising SmartThings technology, these fridges allow people to see what is inside their fridge, wherever they may be.
  • COVID-19 may be the pandemic that has taken over the world recently, but there are a number of other crises that will continue beyond the effects of coronavirus. Food waste and, of course, global warming are just two of them.
  • By introducing technology into kitchens, this will help contribute positively to both of these incredibly important issues, as well as reducing the UK's carbon footprint.
  • 2021 is the year to go digital and food businesses need to do more with less. Consumers are going to be even more sensitive to food hygiene standards and will choose not to dine with businesses if they feel they are not conforming to the highest levels of safety. Aiding safety and transparency, remote technologies such as in-app ordering and digitised menus should be continued to help limit the need for human contact and disease transmission. By going digital, food businesses can focus on the customer experience and let technology innovate, and take care of, many food safety procedures.
  • danakissane01 on 16 Mar 21
     
    How technology will help kitchen in the UK.
lethannelson268

Meet the burger-flipping robots that may take over fast food kitchens - Los Angeles Times - 0 views

www.latimes.com/...fast-food-restaurant-robot-arm

shared by lethannelson268 on 25 Oct 20 - No Cached
  • The product of decades of research in robotics and machine learning, Flippy represents a synthesis of motors, sensors, chips and processing power that wasn’t possible until recently
  • Costing less to employ than a minimum-wage worker, Flippy is built to slip in right alongside humans on the fast-food line.
  • Off-the-shelf robot arms have plunged in price in recent years, from more than $100,000 in 2016, when Miso Robotics first launched, to less than $10,000 today, with cheaper models coming in the near future
  • ...5 more annotations...
  • Miso can offer Flippys to fast-food restaurant owners for an estimated $2,000 per month on a subscription basis, breaking down to about $3 per hour
  • A human doing the same job costs $4,000 to $10,000 or more a month, depending on a restaurant’s hours and the local minimum wage. And robots never call in sick
  • So far, early versions of Flippy have put in time on the line at Dodger Stadium and at locations of CaliBurger
  • Jordan believes Flippy is poised to become a regular part of fast-food kitchens across the country in the next year, especially in markets with higher labor and real estate costs like California
  • Miso has raised more than $13 million in investment and is currently trying to raise an additional $30 million to fund its push into fast-food kitchens from small investors on the equity crowdfunding platform SeedInvest
  • lethannelson268 on 25 Oct 20
     
    This article discusses how Miso Robotics, an innovative technological company, invented and developed robotic arms that flip burgers and make fries. This robot, Flippy, is one that is the first of its kind in the restaurant industry, and was invented to work alongside humans. However, with its reduced costs and its efficiency, it may replace humans in the kitchen in the near future, especially with the turnover rate so high in the restaurant industry. With the invention of Flippy and testing it out at LA Dodger Stadium as well as CaliBurger, a fast food company owned by Miso Robotics, Miso Robotics are utilizing the ahead of the curve approach since Flippy is the first of its kind.
nashalsiddiqi

AI in Restaurants: How it's Reshaping Restaurant Management | Lightspeed - 0 views

www.lightspeedhq.com/...ai-in-restaurants

restaurant technology AI Food Cost

shared by nashalsiddiqi on 15 Sep 21 - No Cached
  • Artificial intelligence software that makes restaurant forecasting more accurate and less time-consuming. 
  • From employee scheduling and cutting down on food waste to projecting sales and planning promotions, the benefits of AI are numerous. Ultimately, it helps you minimize labor and food costs and maximize profits. 
  • sales forecasting is a set of processes that restaurants use to project their future sales. For many restaurants, this means looking at the previous year’s sales reports for a specific timeframe and using that as a benchmark for the current year’s sales over the same timeframe
  • ...12 more annotations...
  • there’s a problem with this process. There are a ton of factors that contribute to sales growth or regression that simply looking at last year’s sales doesn’t give insight into. 
  • Things like the weather, your restaurant’s location, holidays and even local or international events can have a big effect on your sales. 
  • Whether it’s sunny, cloudy, rainy, snowy or warmer than usual, consumers are drawn to certain foods and drinks based on the conditions outside. Based on the food and beverages a restaurant serves, the weather will influence how many customers a restaurant serves on any given day. 
  • it lets you know how many sales you can expect in the future based on that historical sales and weather data. 
  • A study from the World Resources Institute found that for every dollar a restaurant invests into reducing their food waste, they save seven. That’s a 7x return on investment! 
  • By using historical sales data and weather conditions to predict how much inventory you actually need to buy to fulfill customer demand. In doing so, restaurants remove the risk of overspending on cost of goods sold (COGS).
  • Using AI, restaurants can accurately project their sales, inventory and staffing needs for holidays. Instead of guesstimating your sales for events like Saint Patrick’s Day, use artificial intelligence to decipher what (and how much) food and beverages you need to stock up on to fulfill demand.
  • Your restaurant’s location will also affect sales on holidays, and AI can help you predict foot traffic and walk-in customers based on the same historical sales and weather data. 
  • For example, if your restaurant or bar is near a basketball arena and your local team is in the finals, you can expect larger crowds of customers who want to watch the game. If you’re not prepared for that spike in customers, that’s effectively missed revenue. 
  • Rather than guess which menu items attendees prefer, pinpoint your best (and worst) sellers and adjust what you purchase from suppliers accordingly. 
  • AI can help restaurateurs determine what their promotion includes, which maximizes that promotion’s returns. 
  • With AI-powered forecasting, businesses in the hospitality industry can plan and make decisions based on previous sales data and analytics in relation to the weather, their business location and so much more. 
mabbate

3D Printing Will Change the Way You Eat in 2020 and Beyond - 0 views

interestingengineering.com/...way-you-eat-in-2020-and-beyond

Technology

shared by mabbate on 16 Jan 23 - No Cached
  • In the near future, based on your own biological information, taste preferences, and health needs you will be able to print food that is just right for you.
  • 3D food printing will go on to have a massive impact on our world and your kitchens in due time. It will radically reshape food production practices, helping us reduce the waste of food, decreasing food inventory, and help us recycle existing food all because the food will be created on-demand. Healthier food options will be more accessible to all, even allowing for creations that can be tailored to your own biology. 
  • mabbate on 16 Jan 23
     
    I was unaware of the capability of 3D printing until today! It is truly amazing the avenues that this will open up. This can be a great way to increase F&B in a hotel with limited BOH space.
asanc036

Understanding Digital Business Models: Virtual Restaurants And Ghost Kitchens - 1 views

www.forbes.com/...restaurants-and-ghost-kitchens

restaurants ghost kitchens virtual technology hospitality tech

shared by asanc036 on 28 Sep 22 - No Cached
  • difference between a virtual restaurant and a ghost kitchen
  • both models are part of an emerging restaurant segment that primarily exists online, with no physical storefront and with a major focus on off-premise dining and delivery.
  • a recent report by Statista predicted that worldwide
  • ...27 more annotations...
  • Virtual Restaurants
  • 324 billion in 2022
  • online food delivery revenue will reach over $
  • physical kitchens
  • work with existing restaurants and kitchens, from mom-and-pop diners to big chain
  • perators of commercial kitchen spaces,
  • Typically, an eatery may only be utilizing some 30% productivity out of their kitchen and labo
  • incremental orders can increase revenues and margins, particularly as labor costs rise,
  • boon for existing restaurateurs who have off hours, where the kitchen and staff are under-utilized
  • only exists online
  • designed and optimized for an off-premise (only pick-up and delivery) experienc
  • 30 or more individual commercial kitchens, with one central area for delivery drivers to pick up from
  • matter
  • additional costs, including rent, equipment, freezer/storage space, garbage pickup, staff salaries, runner fees
  • virtual restaurants
  • require a top-notch marketing plan
  • A winning digital-only restaurant marketing plan should include leveraging national partnerships with the online ordering/delivery platforms, sophisticated digital marketing, search engine optimization and social media
  • professional food photography, menu design
  • strategies
  • if you are not listed on a certain app, you simply don’t exist
  • reviews
  • typically house a variety of brands, from national players like Chick-fil-A and Wendy’s
  • more than ever
  • about
  • mindful
  • arrival experience of the food
  • Set up your own website
  • asanc036 on 28 Sep 22
     
    Alex Canter, CEO of Nextbite and Ordermark explains the difference between virtual restaurants and ghost kitchens. Both exist online, with no physical storefront. A report by Statista predicted online food delivery revenue will reach over $324 billion in 2022. Virtual Restaurants - only exist online, work with existing restaurants and kitchens. Helps increase productivity of their kitchen and labor, increase revenue and margins. Ghost Kitchens - Physical kitchens designed off-premise (pick-up and delivery only). Some have 30 or more individual commercial kitchens for rent and one area for delivery drivers to pick up. These kitchens house many brands and new local restaurants for a rent fee. Virtual restaurants require great marketing strategies, such as digital marketing, SEO, social media, professional photography and menu design. Some of the strategies suggested for success are utilising and being part of apps, focusing on the reviews, setting up a website.
waldjustin13

10 robots automating the restaurant industry| 2021 Trends | Fast Casual - 1 views

www.fastcasual.com/...mating-the-restaurant-industry

AI AR Robotics Restaurants

shared by waldjustin13 on 19 Sep 21 - No Cached
  • From cocktail-making to burger-flipping, many food and beverage businesses are beginning to discover the benefits of using robots to improve their productivity.
  • The automation revolution has begun.
  • make 10 loaves per hour,
  • ...26 more annotations...
  • Aside from being pretty damn cool and bringing innovation into businesses, customer-facing robots can help reduce human contact, a significant benefit at COVID-19.
  • Recently acquired by delivery startup DoorDash, Sally is a salad-making robot, mixing up to 8 fresh ingredients from vegetables to salmon into a compostable bowl in just 90 seconds!
  • Cecilia.ai is a smart, interactive bartender that can be placed almost anywhere, serve mixed drinks in less than 30 seconds, and give customers guidance about the menu using AI and speech recognition.
  • The entire process can be automated in this modular and customizable system, starting with spreading the sauce, topping it with cheese, then adding pepperoni and three more ingredients and baking the pizza.
  • Picnic can produce hundreds of pizzas per hour with just one operator, allowing the rest of the staff to be occupied with the rest of the food
  • The startup recently raised $16.3 million and has plans to install its robot in schools, stadiums and hospitals.
  • The Mini Bakery, built and designed by Wilkinson Baking Company, is a fully automated system for baking bread. It does all the mixing, shaping, proofing and baking, allowing bread to be sold hot and fresh directly to customers just like a vending machine
  • Even though the system was built for supermarkets, we don't see any reason why it couldn't be used in restaurants or hotel kitchens.
  • This countertop device makes authentic artisan gelato, fruit sorbets, frozen yogurt and ice coffee using biodegradable capsules, which can also be used as the serving bowl. Solato is ideal for small cafes and restaurants looking to upgrade their menu with fresh ice cream without wasting precious space and money.
  • can flip burgers and make fries
  • The system includes the Miso Analytics platform, which provides deep insights and improves food quality with cooking precisely as defined.
  • Among the company's clients are CaliBurger and White Castle, where it flips over 10K burgers and fries more than 12K baskets every month.
  • The Dark Kitchen, also referred to as ghost kitchens and virtual kitchens, is a kitchen space devoted exclusively to delivery-only restaurants, a trend that has seen a meteoric rise since the global pandemic began in 2020.
  • Beastro can be customized to automatically prepare any type of dish, prepare about 45 dishes per hour, collect analytics, and fully integrate with Cuismo, the company's online restaurant, and dark kitchen management software.
  • The company partnered with craft breweries in NYC to give customers high-quality coffee at a reasonable price, automatically made by a 20-square-foot kiosk that serves the cup using three little magnets.
  • While TrueBird's primary business model is to open dozens of automatically operated coffee shops in public spaces across the country, we can see no reason why you shouldn't set up one in your hotel or airport lounge.
  • ACUR-C by Japanese company Smile Robotics is an automatic robot for serving and collecting dishes in restaurants, clinics, nursing homes, hotels, and more.
  • The robot moves autonomously between tables, picking up trays with its robotic arm and bringing them back to the kitchen.
  • They can automate the food or beverage-making process, save money and human resources, enrich menus, make fewer mistakes, reduce food waste, and work 24/7 without a raise.
  • Another innovation for the hospitality industry is Milkit, a patented milk-tap solution that saves time, energy and money
  • With its unique milk bag, the Milkit device pours precise amounts of milk, saves up to 4 seconds per coffee cup and eliminates the need for storing milk bags.
  • Most of these systems are still quite expensive and are intended for filling in the gaps throughout the workforce (a major issue created by COVID-19), either to work alongside human employees so they can focus on more complex tasks, or just to serve as additional revenue sources or a tourist attraction.
  • already being used by several Israeli restaurants and hotels, as well as Starbucks in Germany.
  • As technology advances and AI becomes more accessible, it is no wonder that robots for the food and beverage industry are becoming more commonplace.
  • We believe that we will see more and more robots and machines in restaurants and hotels, making delicious meals or mixing fantastic cocktails.
  • Innovating the food and beverage industry is essential and will be beneficial for both the business and the customers.
  • ldevaul on 19 Sep 21
     
    This article discusses 10 robots that are helping to revolutionize the restaurant industry. These robots are really making an impact in the food and beverage industry by stepping in and filling workforce gaps due to the COVID-19 pandemic. The article mentioned that even though these robots have the ability to replace humans, it's very unlikely that will be happening anytime soon. Furthermore, a majority of these robotic systems are still quite expensive and are intended to work alongside human employees so they can "focus on more complex tasks." If you are interested in salad making robots, pizza robots, and my personal favorite the fully automated micro-cafe that creates coffee, then this will be a great read.
  • waldjustin13 on 30 Mar 22
     
    This article discusses 10 robots that are automating the restaurant industry. There are robots that make cocktails, pizza, burgers, coffee, ice cream, etc. Business are starting to discover the benefits of using robots to improve their productivity. Since the pandemic began, these robots have become increasingly used and all industries have started to take notice. In the future, it is likely that new generation technologies like these will replace front line workers.
Patrick Montesano

Getting Your Food Truck Financials Under Control with QuickBooks | Mobile Cuisine | Gou... - 0 views

mobile-cuisine.com/...-under-control-with-quickbooks

shared by Patrick Montesano on 10 Jul 12 - No Cached
  • The hat that most food truck owners have the toughest time wearing is that of the financial manager.
  • There are a million ways money is moving in and out of your food truck, and it’s essential that you keep track of every penny. As the saying goes, if you can’t count it, you can’t manage it.
  • If you’re not a finance whiz, no problem—you can manage your business simply and effectively with QuickBooks, no accounting knowledge necessary
  • Patrick Montesano on 10 Jul 12
     
    This article in Mobile Cuisine magazine warns food truck owners about the importance of having a grip on their financials. With all the other hats the owner must wear: buyer, manager, janitor, etc. it's important to have an easy to use resource for managing every penny that goes in or out of the business.  The author recommends QuickBooks because of its simplicity and reliability. 
Patrick Montesano

Food trucks becoming upwardly mobile | Nation's Restaurant News - 0 views

nrn.com/upwardly-mobile

shared by Patrick Montesano on 19 Jun 12 - No Cached
  • Such innovations are aimed at a food-truck sector largely populated by small entrepreneurs with good reasons to embrace technology but little means to afford it.
  • To make mobile management technology more accessible to truck operators, Mobi Munch recently incorporated the centrally hosted Micros Simphony point-of-sale system into its food-truck technology suite.
  • The system provides detailed reporting and business intelligence to operators and enables online credit authorization via the 4G/3G network. Because it is centrally hosted, stored data is never at risk even in the event of hardware failure on the truck. 29
  • ...3 more annotations...
  • The Simphony platform can be preloaded with tax information for all jurisdictions that trucks visit.
  • At the National Restaurant Association Restaurant, Hotel-Motel Show in Chicago recently, Mobi Munch showed off the LudoTruck, one of 28Los Angeles’ well-known mobile eateries, equipped with the 28Micros Workstation 5 running Micros Simphony, a cash drawer, thermal printer, SunTronic 42-inch high-brightness LCD and DT610 wireless tablet. The LCD displays video, static image marketing and streaming entertainment media. The Micros hardware, also used in demanding environments like cruise ships and trains, is free of moving parts apt to fail, like hard drives and fans, Soulakis said. 29
  • is testing a new POS system running on iPads in a few trucks, said co-owner Josh Hiller. In addition to handling sales, it manages inventory and staff scheduling for a price of about $2,500, he said.
  • Patrick Montesano on 19 Jun 12
     
    Mobi Munch is an LA-based company that designs and builds food trucks. They have recently begun adapting and implementing digital age systems for their clients.  Among the innovations are POS systems built to survive the stresses of heavy transit, GPS systems for reporting of truck locations, and sophisticated video displays for customers. The Micros Simphony POS is now part of its food truck technology suite. Perhaps the most important upgrade is credit card authorization via the 4G/3G network because for many the norm was handwritten tickets.
Hui Chen

Food Composting in Four Seasons Hotel - 1 views

www.epa.gov/...stingforHotelsPresentation.pdf

hospitality green recycle

shared by Hui Chen on 27 Sep 12 - No Cached
Gaby Belardo liked it
  • Hui Chen on 27 Sep 12
     
    This article shares with us the experience of food composting in Four Seasons Hotel.  It shows readers many facts to prove that  food composting in a hotel can be successful and beneficial. It also gives readers many tips about how to compost food scraps effectively in a hotel.
  • Gaby Belardo on 28 Sep 12
     
    I enjoyed the article very much. I do believe that having a sustainable business is the wave of the future. Its about time that we start giving back to the earth what we take. Having a sustainable business, a LEED hotel, is beneficial to being a leader in the hotel industry.
nadiatc

May the Tablet Take Your Order? - Businessweek - 0 views

www.businessweek.com/...may-the-tablet-take-your-order

Diigo

shared by nadiatc on 26 May 14 - No Cached
  • lets diners peruse menus, order, and pay without ever talking to a server.
  • Presto lets diners order by scrolling through pictures of entrées and pay swiping a card through Presto’s built-in reader. It even offers to split the check any way desired and e-mail the receipt.
  • “Real personalization is knowing how we want to be treated, and that might be complete self-service,” says Adam Sarner, an analyst at Gartner.
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  • Servers show customers how to look up pictures of potentially unfamiliar foods, whether crimson quinoa salad or tofu lentil loaf, says Ivy Chesser, events coordinator at the café. “A lot of people are starting to become familiar with using them and come in for them,” Chesser says.
  • nadiatc on 26 May 14
     
    The Presto device was developed not necessarily to render waiters obsolete by any means but rather to provide guests with a more productively enjoyable meal experience by trying to get their food to their table as quickly as possible.  The technology is designed to alleviate the check-in and check-out process for guests, so let's not forget that there's still the task of actually brining the food to the table, which the device is not equipped to do.  In areas where it is used, guests are finding it fairly user-friendly and restaurants are finding that menu items displayed on the Presto help to sell food.  Guests can also use the Presto to pay their tab, and split the check as they see fit.  Some of the issues restaurants may encounter with the technology are: guest temptation to steal the device, and/or technical difficulties, which are can be easily remedied with any number of staff who are tech-savvy enough resolve issues.
bnort002

Hotel Industry Embraces Green Revolution - Green Hotels - Entrepreneur.com - 1 views

www.entrepreneur.com/...201838

shared by bnort002 on 19 Sep 16 - No Cached
  • The hotel's motto is "Environmental consciousness in action." The hotel environment is free of toxic chemicals, has the largest hotel solar system in the continental U.S., and the property's organic fruit and vegetable garden is used for hotel food services and contributes to local food banks.
  • This program could potentially increase repeat business and attract frequent travelers who make last-minute decisions based on a search for unique experiences.
  • Food grown in the hotel's native garden provides hotel guests with a healthy dining experience. In fact, the hotel's adoption of native gardening also gives guests a compelling reason to eat at the hotel and accounts for 15 percent of hotel guests' revenue stream.
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  • In fact,
  • "Companies with proactive environmental strategies have a 4 percent higher return on investment, 9 percent higher sales growth and 17 percent higher operating income growth than companies with poor environmental track records."
  • "The eco-tourist understands that you can go to Disneyland or Las Vegas where things are done for you; but when an eco-tourist comes to a place like Hawaii he gets to do activities that benefit the environment, native culture and the human spirit." The value in experiential learning is a major marketing theme and competitive advantage green hotels are using to maintain and expand their revenues.
  • Three lessons from the green revolution's impact on the hotel industry
  • Cost-competitive advantage
  • Green revenue growth
  • Green entrepreneurship
  • amichellemagluta on 19 Sep 16
     
    The hotel and hospitality industry has become aware of the green revolution. Hotel guests are now leaning towards hotels that are environmentally friendly. This has lead to hotels establishing environmental programs, growing their our fruits and vegetables for use in the hotel restaurant, non- daily towl and sheet cycling, etc. There has also been an increase in eco-tourism. If the hospitality industry wishes to capitalize on the green revolution they should follow the trend closely.
  • bnort002 on 03 Sep 18
     
    This article discusses the advantages of having a "green" hotel and how much it impacts the guest experience, in a positive way. From not using chemicals and growing food on site, they have capitalized on a new type of traveler and will find these guests to most likely refer business and be a repeat guest. These travelers know they are participating in "experiential learning" that benefit the environment and provide a more local experience. They are also generating revenue as guests are staying on site and enjoying the local fare, such as food grown on site.
cwilliamsiona

Amazon Developing Hand-Scanning Payment System | HYPEBEAST - 0 views

hypebeast.com/...zon-hand-scanning-payment-tech

amazon payment system POS technology future biometrics

shared by cwilliamsiona on 28 Jan 20 - No Cached
  • Amazon is reportedly in the process of developing a system that scans users’ hands to receive payment instead of a physical credit card, cash or phone system.
  • This method would be particularly useful for shops users frequent often, like their local grocery store.
  • “Customers might insert cards into a terminal and then let the terminal scan their hands.
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  • Initial reports in 2019 stated that Amazon was planning to roll out the new technology at Whole Foods locations, as it now owns the supermarket chain
  • cwilliamsiona on 28 Jan 20
     
    This article is about the future of POS systems and what we as consumers can look forward to in the near future. In this article, Emily Engle discusses the current talks Amazon has to implement scans of user's hands to receive payment instead of a physical credit cards, cash or phone systems during your point of sale transaction. Although, just an idea for some retail giants, some retailers in other markets such as China and India use biometric features during point of sale transactions. To get things started, Amazon believes that customers will enter their credit/debit card and scan your print during this initial process. After that you will never need your card again. It is said that since Amazon owes Whole Foods, they will begin the testing period there. Using this new method of shopping, if it comes to fruition, could useful for frequent visitors.
salmanalabiooani

H°eats Pads-For-Delivery - Self-heating, water activated, flameless food pan ... - 0 views

www.benzinga.com/...lameless-food-pan-warming-pads

shared by salmanalabiooani on 20 Apr 20 - No Cached
  • H°eats pads-for-delivery allows restaurants and caterers the ability to stay operational as they shift from on-premise dining to a take-out/delivery model or if the need for mobile, flexible and agile food services is required. H°eats pads-for-delivery is a water-activated, flame-free, self-heating pad that is placed between two food pans, disposable foil or stainless steel. It provides safe, reliable, flame free heat for up to two hours and offers a new way for foodservice operators to continue operations when take-out or delivery is the main focus or the demands on the operator extends beyond the limitations of the existing infrastructure. H°eats pads-for-delivery's low cost and 30 second activation, are the perfect choice for a restaurant's take-out/delivery contingency plan. H°eats pads-for-delivery also allows foodservice operators the ability to scale up their feeding operations immediately, to meet the demands of increasing demand for services during emergency situations. H°eats pads-for-delivery integrates seamlessly with existing equipment and supplies and does not require accessories or special equipment to purchase
  • Features and benefits of H°eats pads-for-delivery include: Activates and operational in less than 30 seconds Low cost per activation Safe, non-toxic, reliable flame-free heat Requires up to 90% less water than traditional food warming methods No special equipment to operate, integrates with existing equipment and supplies First orders can be shipped within 24 hours *subject to availability
  • salmanalabiooani on 20 Apr 20
     
    " " H°eats pads-for-delivery by Lava Gel Technologies is a water-activated, flame-free, self-heating pad that is placed between two food pans, disposable foil or stainless steel. This product provides safe, reliable, flame free heat for up to two hours and integrates seamlessly with existing equipment and supplies and does not require accessories or special equipment to buy.
anonymous

How hotels are becoming smarter about waste | Hotel Management - 0 views

www.hotelmanagement.net/...e-becoming-smarter-about-waste

shared by anonymous on 25 Apr 20 - No Cached
  • Resorts, hotels and restaurants generate a lot of waste—from food, packaging, amenity containers, waste water from toilets, kitchens and laundries.
  • Food waste accounts for more than 50 percent of waste in the hospitality industry. In the U.S., more than $218 billion is spent on growing, processing, transporting and disposing of food that is never eaten. This is mostly from homes and the foodservice industry, which includes hotels, with a whopping 70 billion pounds of food wasted every year.
  • The city of San Francisco has taken some of the most significant waste management steps in the country. After adopting a zero-waste policy in 2002, the city partnered with Recology, its long-term materials management service provider, to implement a five-pronged strategy, which is aiming for zero waste by 2020: Create convenient programs Conduct extensive public outreach Provide generator and service provider incentives Process trash to recover materials Adopt waste-reduction policies
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  • Recology provides similar economic incentives through its “pay-as-you-throw” program  in which the less trash a business discards and the more it recycles and composts, the less it pays for pick-up services.
  • “Zero Waste means designing and managing products and processes to systematically avoid and eliminate the volume and toxicity of waste and materials, conserve and recover all resources and not burn or bury them. Implementing Zero Waste will eliminate all discharges to land, water or air that are a threat to planetary, human, animal or plant health.”
  • For business, especially hotels and restaurants, Stephanie Barger director of market development, zero waste programs at the U.S. Green Building Council, emphasized that “zero waste businesses are better businesses—better for themselves, better for customers and the communities in which they operate.”
  • anonymous on 25 Apr 20
     
    This article goes over the idea of zero waste. It continues on to explain what it means and how hotels are adapting to it.
nicoleastete

The Soon To Be $200B Online Food Delivery Is Rapidly Changing The Global Food Industry - 1 views

www.forbes.com/...nging-the-global-food-industry

shared by nicoleastete on 27 Jul 20 - No Cached
  • Over the past 5-7 years, a slew of companies across the world appear to have zeroed in on a new (and now not so secret) magic formula; where earlier versions of online food delivery service were limited to a single restaurant or menu, it is now a veritable buffet, allowing customers access to thousands of restaurants and millions of dishes.
  • Hospitality partners are leveraging extra capacity in hotel kitchens to prepare meals that are ordered and delivered through online food delivery platforms. Companies in the automotive and transportation industry are looking to tap into the tremendous growth potential offered by last mile delivery.
    • nicoleastete
      nicoleastete on 27 Jul 20
       
      The Major growth that online delivery platfroms have created for restaurant has developed into another source of income for many restaurants.
  • nicoleastete on 27 Jul 20
     
    This article explains the Major Growth that Online delivery platforms will achieve by 2025. Delivery platfofms such as Uber Eats, Doordash, Postmates, Grubhub, and Dominos have changed the demand of online food ordering and the software to create a different type of industry fully online with fulfillment done by store-fronts.
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