THE FUTURE OF FOODSERVICE: INNOVATION SPECIAL THE FUTURE


Marco Amatti FCSI, CEO of Mapa Assessoria in Brazil, says foodservice is at a crucial point in time. “The industry is at a turning point


– politics, economy and society are at a crossroads, why and how could we [in foodservice] be different?” he asks. “Hospitality, since the early days of civilization, has been a pillar of sociability, creation, celebration, a support system, convenience; a space for flirting, dialogue and discussion of ideas, an essential service for human beings. “Innovation for future generations will be focused on wellness and sustainability. The foodservice labor crisis is being felt in the industry all over the world, and will not disappear magically. Innovation to recover passion, motivation and professional skills and attitude is the eternal goal,” he says.


“The impact of food production on the


world must be a crucial issue for humanity. Innovation to feed the population safely


“INNOVATION TO RECOVER PASSION, MOTIVATION AND PROFESSIONAL SKILLS AND ATTITUDE IS THE


ETERNAL GOAL” MARCO AMATTI FCSI, CEO, MAPA ASSESSORIA, BRAZIL


59


and on a permanent basis must be a mission towards a better world.” Anybody who thinks robotics is a passing trend will see how the evolution continues with genuinely game-changing technology, according to Jay Bandy. “Innovation will continue in the area of AI and robotics. These two technologies will change the restaurant business like the assembly line and then robotics revolutionized the automotive industry,” he says. “The robotic food kiosk, along with connected technologies will enable the consumer to get pretty much anything they want near where they live – either to be picked up or delivered. This will be the evolution of the ghost kitchen as a way to move food service closer to the consumer.” In the wake of the pandemic there


is a food safety element to robotics that is coming into focus. “Robotics can help avoid food hazards. It can play a role in production, preparation and logistics. It will not replace the real chef, but it will add efficiency, accuracy and safety to the process and enhancements in flexibility,” says Stijn Creemers FCSI, consultant with AAG in The Netherlands. However, the debate over robots versus humans will no doubt continue. Rudy Miick maintains that the human element will continue to be central regardless of technological advances. “People lead innovation and even the AI development that will co-create its own


COVID-19


innovation,” he says. “If/as boards, founders and leaders allow, innovation will move even faster than it has in the last two years of pandemic driven innovation,” he says. “Equipment will evolve into AI driven


tools, maintained by trained humans, production will evolve to AI wherever possible, robots are coming… Engaged, passionate people will be more important than ever.”


The consensus, crucially, is that we


are not likely to see a slowdown in this innovation in the immediate future. “Operators today are being asked to do more with less, every day; less kitchen space, less employees, less equipment, and less energy usage. This trend will continue into the future,” says Eric Goodrich from Rippe Associates. “ I believe we’ll be asked to increase kitchen throughput with a reduced footprint. We’ll see a push from government towards equipment which can be fueled with renewable energy. We’ll see more robotic and drone delivery of food produced in kitchens without, or with reduced seating capacity. I would also expect that within the next decade, the advances in robotics will take full advantage of connected kitchens and less complicated cooking equipment to take on a significant role in the commercial kitchen of tomorrow.” In other words, operators,


manufacturers and consultants should buckle up – the innovation continues to fuel an industry moving at lightning speed.


GETTY IMAGES


WORLDWIDE


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132