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Reflections on how technology is automating the processes of your restaurant

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The technology, with an undeniable presence for several years in the form of appliances of all kinds aimed at Automation of the most tedious processes and spearheading the management revolution in professional kitchens, He is living a very sweet moment. He stars in most fairs and professional meetings where the equipment is the backbone.

A hello innovation in which inventors surfean, engineers, designers, product developers or business with the enthusiasm of someone who is aware that he is generating a revolution. A catalog of new products with a fabulous welcome from Chefs, they receive on their machines cooking facilities, smart ovens or vacuum packing as rain in May and wonder how they survived without them so far.

Kitchen technology is a reality, without fear of being wrong, I foresee a future full of new features and solutions make life easier, and if anything prettier, Cooks.

In a more executive area, the escandallos no longer Excel spreadsheets and outdated inventories, printouts collated with colored markers of questionable reliability, to integrate information systems where control of management indicators are within reach of a click laptop, tablet or mobile. From anywhere in the world. Any time.

The advantages of technology for restaurants

in room, a combination of hardware y software as comanderos, with infinite possibilities for customization and reliability is saving thousands of kilometers on the way the waiters room-kitchen, thousands of misspellings or interpretation to one side or the other of the pass and thousands of euros in sales annotation despistes. The automation online booking, He has released the figure of the maitre'd or hostess of slavery and heavy phone book reserves filled to boli.

These are the two most common examples of triumph of technology in the front-house, reaped a success thanks to the They are contributing incredible improvement and at an affordable cost to almost- all businesses.

The great advantage of this situation, above the improvement in conservation or production processes in kitchens, saving on shoe soles or improvement in management control, is the tremendous opportunity that technology is bringing to have focus on the customer and GENERATE memorable experiences.

That is one of the main Horeca sector objectives: offer services and products that lead a seductive human experience. Why, above all, hospitality is a people business.

La buena noticia no es que deja de ser necesaria la atención permanente en la temperatura de cocción o en el ring del teléfono, the great news is the opportunity we have to think and create for the customer while Roner The app and do their job Fork, without interfering with our creative customer will dedicate.

The great news is that finally, the future of robots is coming to make us more human.

Reflections on how technology is automating the processes of your restaurant
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About the Author

Eva Ballarín

Trend research, innovation and strategy, consultant and lecturer. Director of Hospitality 4.0 HIP Congress Madrid. Founder and Director of HorecaSpeakers. Professor of Basque Culinary Center, OSTELEA / EAE and other business schools. Handbook author Neo Innkeepers Valientes.

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