Eco-friendly has been the mindset (or marketing) of a growing number of hip and trendy restaurants for years now. The “green” mantra is often repeated on menus across the U.S. in the form of buzz-word phrases like “locally-sourced,” “organic,” and “post-consumer.” Your server might have told you that your table was made from “reclaimed wood” from something else that used to be wooden, or that the light fixtures were made from repurposed subway parts. Though the green movement has its haute annoyances, eco-conscious business is certainly a good thing. And new technology is making it easier for restaurants to adapt to a more green way of doing things, both in the back-of-house and in front of guests.
Food and restaurant tech has surged over the past few years, with consumers becoming the no. 1 adapters to apps like delivery databases Grubhub or Seamless. Now, big chain store behemoths, Starbucks and McDonald’s are creating their own services, launching apps that customers can use to pre-order and pay for items before entering the store.
But for restaurants looking to utilize technology to help bolster business and increase customer loyalty, the focus is on analytics and understanding customer behavior over just simplifying procedure. Read more
The use of new technology in restaurants is inevitable. Yesterday, NPR published a story about a fully-automated restaurant opening in San Francisco. The quick-service eatery, Eatsa, specializes in quinoa (why?) and tricking hungry patrons into thinking they accidentally stumbled into an Apple store instead of a restaurant.
This is certainly the far-end of the restaurant tech spectrum. It may be the height for some, or the nadir for others. Uncorkd believes that restaurants should embrace technology for many different reasons. Here’s 5 of them. Read more