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The platform’s flexibility and diverse offerings have proven successful across a broad base of customers from craft breweries to cideries, distilleries to wineries, brewpubs to non-brewery taprooms, and beyond.

“We went from not being able to tell who comped or what they sold, no labor, operations, or depletion data to now being able to track and analyze everything

The platform’s flexibility and diverse offerings have proven successful across a broad base of customers from craft breweries to cideries, distilleries to wineries, brewpubs to non-brewery taprooms, and beyond.

The platform’s flexibility and diverse offerings have proven successful across a broad base of customers from craft breweries to cideries, distilleries to wineries, brewpubs to non-brewery taprooms, and beyond. The foundation of the platform according to Trigg is based around a shift from “point of sale” to “point of service” – a system focused on the needs of patrons and the people serving them.

The Arryved Point of Service system increases service efficiency and flexibility, allows staff elevated hospitality and consumer experience in addition to the data that allows you real-time insights and in-depth analytics to make business decisions For consumers this translates to ease and flexibility in ordering, expedited service, and custom-tailored offerings and suggestions. For staff this means building relationships with guests, working seamlessly as a team, and increased ordering flexibility and accuracy.For business owners it equates to greater insight on quickly changing consumer tastes and trends, reduced waste in liquid and materials, improved labor costs, increased staff retention, ease of implementation, and flexibility to change and scale without interruption.   

Most breweries, including Alaskan Brewing Co. until recently, ship this residual grain mash to farms and agricultural operations, that then use the grain as a protein source in feed for livestock.

So they turned to an in-house recycling process. With the help of a nearly half-million dollar grant from the Federal Rural Energy for America Program, Alaskan Brewing Co. set out to create a special boiler system that ran entirely on spent grain for fuel.

The system, which cost $1.8 million and was developed with the help of an industrial furnace company in North Dakota, burns the dried spent grain to create steam. The steam, an often underutilized renewable energy source, then powers their entire facility.

The boiler system, which is expected to save the company $450,000 annually, will offset their energy costs by 70% and pay for itself in under five years.

there are many forms of renewable energy that are still largely untapped.

What type of hotel are you marketing, and who is your typical guest? There needs to be a different strategy for marketers of a Super 8 Motel off Route 9 compared to the Ritz Carlton on the sandy beaches of the Caribbean shores. These people book differently, travel differently, and have different budgets

Figure out when things are busy, steady, and slow and then adjust your budget accordingly. Make sure your windows aren’t too narrow. This often requires planning ahead, but Google and other ad platforms make it fairly easy to adjust your budget on an ongoing basis

For example, you could offer all first-time guests a 15% discount. Incentives are also great for creating a sense of urgency to spur people to book with you before they miss out on a special limited-time offer.

For instance, you could partner with a popular brewery and run a contest where the winner gets a free brewery tour and beer tasting along with a discounted stay at your hotel. Building these relationships will lead to easy, effective, and affordable marketing that will definitely increase your booking rates.

Don’t Just Market the Hotel, Market the Location

Marketing and customer service go hand in hand, especially in the hospitality industry. If you go above and beyond for your customers, then they are much more likely to pay it forward and do the same for you in terms of stellar online reviews, referrals, and return visits.

Customer loyalty programs are a wonderful way to ensure customers come back again and again.

However, not all airlines will migrate to NDC at the same time which would mean a transition period and among the challenges, there is also the unresolved problem who does the ticketing:

It takes a number of agreements for each direct connect.

Source agnostic Agent Desktops are not easy to develop

While I’m sure there are trips which can be better maintained by NDC, there are also trips which will be a nightmare when they have segments of different sources

Another issue is the business model. All this new technology will have to be developed and such development costs. While the airlines say they want to inject the same amount of money, just the industry shall distribute it differently as needed, this may be a challenge: It seems like there are more players (such as the aggregators, but also the technology provider of the airline API), which means less money for more entities.

And finally, it all comes down to what airlines and GDSs agree upon.

NDC is a standard to which airlines can build their API (Application Programming Interface). It is based on XML (I think, the 1st version was actually our XML), which is a language becoming widely successful around the year 2000, to replace an earlier communication language between airlines and providers called EDIFACT (from the 1980s). So, essentially a very old technology is replaced by an aged technology and that is considered “New Distribution Capabilities”. However, an API needs to have a robust schema and XML brings that to the table. Along with NDC, airlines are also changing the shopping process: previously an offer was created by the GDS based on fare, schedule and availability, in NDC, the airline creates the offer and with that can also provide add-ons such as WiFi, lounge access, pre-boarding and other things. In other words, it also allows to personalize offer. It can also mean that a company negotiates with an airlines special business class seats which may only be available to the executives. Consequently, it may help with data collection as well.

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.