In the kitchen, change is already palpable in the supply chain. Urban farming and local marketplaces are on the rise, reflecting the evolution of guests' expectations: increased proximity and responsibility. Keeping track of ingredients from their place of origin to the respect of hygiene is also a key area of improvement for restaurants. Predictive purchasing and robotization will play a major role as well in optimizing processes and budgets. Still, there is no plan for replacing chefs with machines!
Guests too are pushing for innovation and inviting caterers to reinvent themselves. Everything must be reviewed and simplified, from preorders to payment to delivery (hello apps and drones). Conviviality is brought to the forefront as meal breaks become moments made to share, with the adequate atmosphere (serving dishes, musical background, video games...). Customization is de rigueur, for a tailor-made experience that includes servings: the guest is acknowledged as an individual, which goes a long way towards their satisfaction.
Personalized helpings mean less food wasted, and so better costs control for the restaurant of the future. Recipes are also an asset in the fight against food waste: the better it is, the less gets wasted! Whatever food remains can be handed over to entities who will handle its distribution, or recycled thanks to a circular economy as is already the case for food waste (compost, biofuel, methanation...).
At this point, it seems obvious that foodtech will bring guests greater convenience and a richer experience: their time will be optimized and their lives simplified through digital solutions for pre-ordering, fast payment or takeout sales; more information, food traceability and transparency; practical solutions for sustainable cuisine, less waste; and a friendlier, more interactive atmosphere, thanks to opportunities for meeting up and sharing meals.
