Robots in Restaurant Service: The Rise of Automated Cooking and Serving Technologies

Restaurant Tech Editors
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Robots in Restaurant Service: The Rise of Automated Cooking and Serving Technologies

From front-of-house to the kitchen line, robots are making their mark on the restaurant industry in ways that go far beyond novelty. No longer reserved for sci-fi movies or international fast-food chains, robots in food service are now a practical solution to real-world problems—labor shortages, operational inefficiencies, and shifting guest expectations.

As automation technology becomes more accessible and affordable, U.S. restaurant operators are beginning to recognize its transformative potential. Whether you’re overseeing a multi-unit franchise or managing a single independent venue, it’s time to look seriously at what robotics can do for your business.

The workforce challenge driving automation

One of the biggest accelerators of robot adoption in food service has been the ongoing labor crisis. Even though the restaurant industry is witnessing growth, labor shortages continue to be a serious challenge, with operators struggling to fill key roles in both front-of-house and back-of-house.

In this context, robots are stepping in not to replace people, but to support strained teams. Automated solutions handle repetitive, time-consuming tasks—freeing up human staff for higher-value interactions and improving overall efficiency.

Key examples of this support include:

  • Robotic fryers that manage cooking times with precision
  • Dishwashing bots that handle sanitation tasks with minimal supervision
  • Service robots that deliver food from kitchen to table, reducing server fatigue

A glimpse inside the robotic kitchen

Today’s smart kitchens are no longer solely defined by connected sensors and cloud-based POS systems. They now include fully automated cooking technologies capable of preparing everything from burgers to grain bowls.

Notable innovations include:

  • Automated cooking stations: Miso Robotics’ Flippy is a high-profile example—a robotic arm that fries items consistently without breaks or errors.
  • Precision pizza bots: Companies like Picnic Works offer robotic systems that assemble pizzas with precision and speed, reducing food waste and labor costs.
  • Wok and stir-fry automation: Robots from companies like Botinkit and Hyphen prepare complex dishes on-demand, with programmable cooking parameters and customizable recipes.

These systems are not just novelties—they’re delivering measurable improvements in throughput, portion control, and consistency.

Service robots: enhancing the guest experience

In the dining room, robots in food service are becoming increasingly visible. From robotic hosts to tray-carrying servers, these machines are improving speed of service while reducing physical strain on human staff.

Popular features include:

  • Autonomous delivery: Robots like Servi by Bear Robotics navigate dining rooms autonomously, delivering meals and clearing dishes.
  • Voice-enabled hosts: Some brands are experimenting with AI-powered greeters who can manage check-ins, waitlists, and basic FAQs.
  • Mobile kiosks: Used in fast-casual and QSR formats, mobile serving robots can also handle payment processing, minimizing friction at busy locations.

These solutions are particularly appealing in high-traffic or labor-constrained environments like airports, mall food courts, and hotel restaurants.

ROI and operational Impact

While upfront investment in robotics may seem daunting, many early adopters are reporting strong returns within 12 to 24 months. The combination of labor cost savings, increased throughput, and enhanced guest satisfaction contributes to a compelling ROI.

Operational benefits include:

  • Consistency: Robots follow exact specifications every time, reducing customer complaints related to portioning or preparation errors.
  • Speed: Automation streamlines order fulfillment, enabling shorter ticket times during peak periods.
  • Hygiene and safety: Robots reduce human contact with food and equipment, minimizing health risks in sensitive environments.

It’s worth noting that many vendors now offer leasing or subscription models, reducing capital expenditure and making these technologies more accessible to smaller operations.

Is your restaurant ready for robotics?

Before jumping into the robotics revolution, it’s important to evaluate your specific needs and operational goals. Here are a few guiding considerations:

  1. Assess repetitive tasks: Identify jobs that are manual, repetitive, or consistently underperforming.
  2. Start small: Pilot one robotic solution—such as a fryer or server—and evaluate its performance before expanding.
  3. Consider space constraints: Some robots require specific kitchen layouts or infrastructure changes.
  4. Train your team: Human-robot collaboration is most effective when your staff understands how to work with the technology.
  5. Monitor guest feedback: Involve your guests in the transition and gather their insights—they may love the convenience or have suggestions to improve the experience.

The future is human–robot collaboration

While robots in food service are becoming more common, they’re not a replacement for the hospitality and warmth that define great dining experiences. Instead, they function best as collaborative partners—handling the behind-the-scenes precision so your team can focus on customer connection.

Forward-thinking restaurants are already experimenting with hybrid staffing models, where automation handles prep, plating, or delivery, and staff focus on upselling, storytelling, and curating memorable moments. For further insight into how technology is supporting this shift, you can read our related article, Revolutionize Your Restaurant with AI-Powered Ordering Solutions.

Final thoughts

The rise of robotics in food service isn’t about technology for technology’s sake—it’s a strategic evolution. For restaurant operators navigating high costs, staffing gaps, and changing guest expectations, automation offers both relief and a competitive advantage. Whether you’re considering your first robotic kitchen assistant or exploring full-scale automation, now is the time to explore what’s possible.

Revolutionize Your Restaurant with AI-Powered Ordering Solutions

Restaurant Tech Editors
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Revolutionize Your Restaurant with AI-Powered Ordering Solutions

Everybody knows that the restaurant industry is fiercely competitive. With customer expectations evolving by the day, restaurant owners and managers are looking for more than just great food and service. They want tools that can personalize experiences, streamline operations, and keep guests coming back. Enter AI-powered ordering and personalization—a transformative tech trend that’s no longer just for major chains like McDonald’s or Panera Bread. It’s fast becoming essential for restaurants of all sizes.

Whether you’re running a fast-casual hotspot or managing a multi-location fine dining operation, AI has the potential to elevate the guest experience while boosting your bottom line.

From Gimmick to Game-Changer: The Rise of AI in Ordering

A few years ago, the idea of AI in restaurants conjured images of flashy robots or sci-fi-style service. Today, it’s more nuanced—and practical. Artificial Intelligence is now embedded in everything, from self-service kiosks to loyalty programs, allowing operators to analyze customer data and respond with meaningful, personalized service.

What does this look like in real life?

  • A regular customer walks in, and your digital menu app instantly recommends their favorite lunch combo.
  • A drive-thru system automatically adjusts its upsell suggestions based on weather, time of day or previous orders.
  • A new diner ordering via your website sees curated menu options based on their dietary preferences and local trends.

These aren’t futuristic predictions—they’re today’s AI-driven capabilities.

The Personalization Payoff

Personalization is where AI shines brightest. In fact, recent industry reports show that 71% of consumers expect personalized interactions from brands—including restaurants. And personalized recommendations, when done right, can significantly increase check size and repeat visits.

Here’s how personalization is being used effectively:

  • Smart recommendations: AI algorithms analyze order history, browsing behavior and customer profiles to recommend menu items tailored to individual tastes.
  • Dynamic promotions: Send time-sensitive discounts or offers triggered by customer behavior—like a coupon for dessert to someone who always skips it.
  • Predictive ordering: For regular customers, some systems can prepare favorite items ahead of arrival—talk about the royal treatment.

Not only do these features boost customer satisfaction, but they also collect valuable insights that inform future marketing campaigns, inventory decisions and staffing needs.

Where You’ll See AI in Action

While personalization may start at the menu, the real innovation lies in the AI-powered ordering platforms that fuel it. Here are the key technologies reshaping restaurants:

  • Self-service kiosks with adaptive learning to improve upsells
  • Voice assistants that let guests order conversationally, even from their cars or smart devices
  • AI chatbots on websites and apps for quick order-taking and real-time customer support
  • Integrated online ordering systems that adapt based on local inventory, weather and promotions

These innovations fit restaurants across the boards, regardless of size, cuisine, location or target market. 

Benefits Beyond the Buzz

Let’s move beyond the tech jargon for a moment. Why should you, a busy restaurant professional juggling labor, inflation and margins, care about this?

Here’s what AI-powered ordering can do for your business:

  • Boost average check sizes: With smart upsells and personalized suggestions, your guests are more likely to try that appetizer or beverage they didn’t originally plan on.
  • Increase throughput: Faster ordering means shorter lines, quicker table turns and more satisfied customers.
  • Improve accuracy: AI-driven order systems reduce the human errors that come with mishearing or miskeying.
  • Enhance guest retention: Personalized service creates emotional loyalty—something that’s hard to put a price on.

The icing on the cake? AI systems learn and improve over time, getting smarter with every interaction.

Getting Started: What to Know Before You Invest

AI isn’t a plug-and-play fix—it’s a strategic investment. Here are a few things to consider before diving in:

  1. Define your goals: Are you looking to improve speed, loyalty or revenue? Choose tools that align with your core challenges.
  2. Choose scalable solutions: Opt for platforms that can grow with your operation, whether you’re managing one location or twenty.
  3. Train your team: The best tech only works when your staff knows how to use it confidently and consistently.
  4. Protect customer data: AI thrives on data—but make sure you’re choosing platforms with robust security and compliance standards.

The Human Touch Still Matters

AI doesn’t replace hospitality—it enhances it. When technology handles the transactional parts of service, your team is freed up to focus on what they do best: connecting with guests.

The operators who win in today’s market are those who blend smart automation with authentic human service. Think of AI not as a replacement, but as your new MVP behind the scenes.

Final Thoughts

AI-powered ordering and personalization aren’t just trends—they’re signals of where the restaurant industry is heading. And for restaurateurs trying to navigate a changing landscape, embracing this technology could be the key to staying competitive, efficient and wildly relevant.

Scammers charging restaurants thousands, promising a Keith Lee visit

Restaurant Tech Editors
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Scammers charging restaurants thousands, promising a Keith Lee visit

Lee has become one of the most influential food reviewers on TikTok, with over 16 million followers. But he said he would never charge a restaurant.

Scammers are targeting Indianapolis restaurants, claiming for thousands of dollars they will get viral food critic Keith Lee to come to the businesses.

Lee, a professional MMA fighter, has become one of the most influential food reviewers on TikTok, with over 16 million followers. His reviews typically consist of him eating takeout in his car and rating every detail, including the service he received. 

Since his reviews can sometimes make or break a restaurant, owners always try to get his attention, which these scammers in Indianapolis took advantage of. He addressed the scam in a video for his followers. 

“I would rather not make this video but it’s come to my attention, people scamming on my behalf and I don’t want nobody falling victim to it,” said Lee. 

The social media star said it was leaked to the public that he would be in Indianapolis for the NBA All-Star Game Weekend. 

Scammers took advantage of the information, going to local restaurants and charging anywhere from $7,000 to $20,000 promising Lee would dine at their restaurant, and bring with him a crowd of new customers. 

“That’s not true,” Lee said. “We’re going to Indianapolis for the game, and the game only. Yes, we might try some food while we’re there. But we’re not going there for the food tour.”

Lee said he never charges restaurants he reviews for his appearance or publicity.

“No place that we go to do we charge small restaurants for anything. We don’t charge for reviews. We don’t charge if there’s a line out the door. We don’t charge even if you open three or four locations after we leave. At no point do I want any money from any small restaurant,” Lee goes on. “I’m not charging those restaurants anything. And if anybody has ever told you anything differently, they’re lying. They’re not with me.”

Lee continued, “If you are a restaurant owner and you see me while we are in Indianapolis, don’t come to me and my family and say, ‘You took this money and you didn’t show up for a review.’ I didn’t take no money. I’m not showing up for a review. I didn’t promise anything. I’m going to play basketball. I don’t want no smoke.” 

Boost Engagement Through Visual Communication

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Boost Engagement Through Visual Communication

The world of food franchising has been a catalyst for pioneering innovations that have had a ripple effect across multiple industries. After all, the McDonald brothers, with the pivotal support of Ray Kroc, changed our approach to franchising altogether. And it’s safe to say that the food franchising industry brought Henry Ford’s approach to process optimization to a whole new level.

Yet, there remains one area ripe for innovative change: engaging communication for all stakeholders (and no, I’m not talking about customer-facing menu boards, point-of-purchase advertisements, drive-through displays, or slick commercials). You see, flashy menu items and endearing mascots have been part of the secret recipe (pun intended) for countless successful food franchises. However, most companies’ communication efforts stop there.

While customers are constantly inundated with engaging visual messaging, the other critical stakeholders – the internalones, like home office staff, frontline team members, franchisors, and corporate leadership – often find themselves overlooked. This oversight presents untapped potential to extend a franchise’s reach and impact from the inside out.

In our hyper-visual 21st century, it’s visual communication that holds the key to unlocking this opportunity. Research shows that visuals elevate comprehension, retention, and emotional connections while also driving adoption, efficiency, and decision-making. In a nutshell, it’s the secret sauce (here I go again) that can bring internal stakeholder engagement to new heights, leading to increased performance, profitability, and loyalty.

As the food franchising industry looks to the future, the question they must ask is: How can we effectively incorporate visual communication with our stakeholders, starting now?

Franchisees’ Staff

Franchisees’ team members represent the first contact customers have with your brand, and that first impression matters. These teams often consist of younger individuals, Gen Z in particular, who happen to be the most visually literate generation in history. While there are several ways to incorporate visual communication with younger staff, a great place to start is with your training and onboarding processes. Rather than relying on traditional methods like employee handbooks and lengthy oral presentations, embracing visual storytelling, or even livening up your PowerPoints with graphics and memorable animations makes a world of difference.

It’s worth noting that social media apps like TikTok, Instagram, and Snapchat, all extremely visual-based platforms, are sacred to this generation, so finding ways to bridge the gap between their personal and professional communication styles is key to true engagement and connection. Consider beginning your visual communication efforts with topics like food safety, equipment training, and quality protocols.

Franchisees

For franchisees, mastering visual communication is essential for conveying the franchisor’s values and corporate-led initiatives. Effective communication with franchisees involves not just informing but also persuading, and for that, the message needs to be both actionable and memorable. Visual aids serve as powerful tools to not only narrate the franchisor’s vision but vividly illustrate the story from start to finish. This comprehensive approach empowers franchisees to emotionally invest in the brand’s journey and move forward with confidence.

Picture this: You’re at the annual franchisee meeting. Instead of stepping up to the podium for a traditional speech, you dim the lights and launch into a dynamic video presentation. The screen comes alive with a vibrant montage of real-life franchise success stories, underscored by an inspiring soundtrack. As the narrative unfolds, animated graphs and bold text emphasize key performance metrics, while testimonials from satisfied customers and employees add a personal touch. The combination of these elements not only informs but also emotionally engages your audience. You get to their head and to their heart. Now, your franchisees are no longer passive listeners; they’re active participants on a sensory-rich voyage that showcases the future direction and potential of the franchise. This not just ‘sells’ your vision — it makes the audience feel like they are a part of it. By the time the lights come up, your franchisees are energized, motivated, and ready to commit to the shared goal, setting the stage for a collaborative and prosperous future.

Franchisors’ Staff

Your internal staff is the home office support crew that ensures operations run smoothly. To boost the efficiency of your internal processes, from quality assurance to change management, visual communication is key. By incorporating visually engaging tools — think interactive demo videos and captivating slide shows — staff can quickly digest complex information, sort through the corporate chaos, and take the right next step. Our experience at The Sketch Effect has shown that when QSR brands embrace these methods, they not only expedite learning and retain crucial information more effectively but also streamline their operations. Adopting this visual-forward approach not only boosts retention but also saves time for everyone involved, making it a win-win.

Corporate Leadership 

Given the fast pace of the food service industry, a leadership team’s ability to translate abstract ideas into practical solutions is paramount. Visual communication serves as the bridge between high-level vision and on-the-ground execution, between cerebral concept and actionable steps.  Allow me to paint the picture: imagine the all-too-familiar scenario where leaders are bogged down by complex spreadsheets and lengthy reports. This is where the strategic use of visuals can make all the difference. I recommend adopting a simple visual scoreboard to track your Key Performance Indicators (KPIs). It’s similar to glancing at a scoreboard during a game, instantly knowing what you need to do to win. The most effective scoreboards present essential metrics at a glance, driving the team’s focus and efforts toward those strategic objectives.

Taking your stakeholder engagement strategy to the next level doesn’t have to be complicated; it just has to be intentional. Embracing visual communication as a core strategy will allow you to address the unique needs of your internal stakeholders with precision and creativity. So, why wait? The time to act is now: infuse your presentations with vibrant visuals, enrich your messages with engaging animations, and paint a brighter future through the art of visual storytelling.

Restaurant operators see gig work as labor solution, NRA says

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Restaurant operators see gig work as labor solution, NRA says

While employment is likely to grow, finding staff is still a significant challenge for many operators, with 45% of surveyed restaurateurs reporting inadequate staffing to meet extant consumer demand.

restaurant worker PPE
dapiki moto. (2020). “New Normal” [Photograph]. Retrieved from Unsplash.

Dive Brief:

  • The restaurant industry is projected to grow employment by about 1.1 million positions between the end of 2023 and 2032, according to projections developed by the National Restaurant Association and based on Bureau of Labor Statistics data.
  • While employment is likely to grow, finding staff is still a significant challenge for many operators, with 45% of surveyed restaurateurs reporting inadequate staffing to meet extant consumer demand, the association said in its State of the Restaurant Industry 2024 report released Tuesday.  
  • About a quarter of surveyed operators reported that they would consider using “gig workers,” or independent contractors supplied by a third-party service, to supplement existing staff.

Dive Insight:

Hudson Riehle, SVP of of the NRA’s research and knowledge group, said the use of such workers in restaurants was in its earliest stages. But with nine in 10 operators citing recruitment and retention as a major challenge, according to the report, gig work in the industry may grow in coming years. 

“It definitely is embryonic at the moment,” Riehle said in an interview with Restaurant Dive. Riehle cited the industry’s reputation for flexibility in hours and employment as one of the conditions that could enable the growth of gig economy work in foodservice. Technology, Riehle said, has made it possible for apps or services like Qwick or Gigpro, to offer workers to restaurants on a temporary basis.

“The majority of restaurant industry workers are part-time workers to begin with,” Riehle said. “So it’s entirely natural that the infrastructure to support not only that [gig] recruitment, but retention is developing and will continue to develop.”

Proponents of gig work, like DoorDash, have tended to highlight “flexibility” as a justification for classifying workers as independent contractors, arguing that classification allows for irregular shifts initiated at-will by workers. That classification excludes workers from many of the benefits and stability associated with employment, according to the Department of Labor.

While selectively beneficial for employers, that exclusion has led to significant political conflict between gig platforms, organized labor, state regulators and self-organized groups of workers. The long-running battle over California’s gig worker classification laws — which saw a strong standard passed by the state before being overturned by a referendum and is now mired in legal conflict — is one example. New York City’s ongoing fight over a minimum pay rate for gig workers in food delivery, which began with significant worker self-organizing in 2021, is another.

Hiring independent contractors through a third-party service to undertake the same labor as regular staff may draw regulatory scrutiny. The Department of Labor will implement a rule in March that would make it harder to classify workers as independent contractors. Businesses that exercise considerable control, surveil or discipline workers, set prices for labor or use workers in roles that are core to the business, or uses that do not require specialized skills and initiative work workers, may run afoul of the rule by classifiying those workers as independent contractors, according to a Federal Register discussion of the rule and its rationale.

Outside of gig work, the NRA report found many restaurants, about 47%, think the use of technology in their segment will become more common, but more than two-thirds, 69%, see the use of technology as a method to augment or increase the productivity of workers rather than an avenue toward reducing staffing.

Keeping the tip credit quickly emerges as a top restaurant concern for 2024

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Keeping the tip credit quickly emerges as a top restaurant concern for 2024

New efforts to kill the credit are arising in Illinois and Maryland, adding to the activity in four other states and on Capitol Hill. Meanwhile, lawmakers in Washington, D.C., are considering a measure to fix the results of losing the credit there.

Bills to kill the credit are expected to be introduced in the Illinois legislature. | Photo: Shutterstock

Legislation phasing out Illinois’ tip credit is expected to be introduced in both houses of the state legislature later this week, following the reintroduction of a bill in Maryland to kill the employer concession there.

An effort to eliminate the credit has been expected in Illinois since Chicago lawmakers voted in October to roll back the break for employers there.

Indications that a state bill is imminent drew an immediate statement of opposition from the Illinois Restaurant Association.

“This legislation will do more harm than good as it will fundamentally change the way all restaurants operate,” the group warned in a statement issued to the media. “These changes will lead to job cuts, an increase in labor costs, and ultimately force restaurant owners to make difficult decisions.”

The developments in Illinois and Maryland come as the City Council of Washington, D.C., is considering a proposal that would address the aftereffects of reducing the tip credit there in May and July of last year. Among other things, the measure aims to counter the negative impact on the struggling local restaurant industry by seeking a reduction in the cost of liquor liability insurance.

The flurry of activity comes as New York City’s restaurant trade strives to thwart the intentions aired by some Albany lawmakers to end the tip credit within the Empire State. The New York City Hospitality Alliance recently released research data that shows 54% of Big Apple’s restaurateurs expect the economic impact of ending the employer concession would force them to close at least one of their operations within the state.

Meanwhile, the union-backed group One Fair Wage is collecting signatures in Ohio to let voters decide in November if the state should keep the tip credit there. The referendum aims to raise the minimum wage for all workers in the state through an amendment to the state constitution. The revision would also end the tip credit by 2029.

A similar push for a referendum is underway in Massachusetts, though that measure calls for phase-out through legislation rather than an amendment to the state constitution.

Simultaneously, labor advocates in Arizona are scrambling to collect the 255,949 signatures that must be gathered by July 3 to get a tip-credit referendum on the November general-election ballot. The proposal would phase out the credit by 2028.

The State Supreme Court rather than voters or legislators will decide if Michigan keeps its tip credit. The high court is expected to rule on the issue by summer.

All of the state efforts to eliminate the credit would be moot if a piece of federal legislation called the Raise the Wage Act should win Congressional approval. The bill would end the tip credit nationwide within six years of passage, entitling all restaurant workers, tipped or not, to at least $17 an hour unless their state minimum wage is higher. The measure was introduced by Sen. Bernie Sanders in July, but has yet to progress, signaling the odds are against passage near term.

Still, the flurry of activity underscores that preserving the tip credit has emerged as a top priority of the restaurant industry this year. In releasing its annual State of the Industry report on Tuesday, the National Restaurant Association included that imperative in its list of key legislative concerns the trade will likely face in 2024.

Until Washington, D.C., outlawed its tip credit in November 2022, the industry had not seen a major jurisdiction outlaw the credit since Maine killed its version in November 2016 via a ballot initiative. Because of an outcry from servers, lawmakers in the state re-instituted the employer break about seven months later.

Seven states disallow employers from taking a tip credit: California, Minnesota, Nevada, Washington, Oregon, Montana and Alaska.

The tip credit allows restaurants to count gratuities toward the minimum wage due servers, bartenders and other regularly tipped employees. On a federal basis, employers can pay the tipped workers just $2.13 an hour if the individual collects at least another $5.12 in tips, bringing them up to the mandated minimum wage. Otherwise, the employer is required to make up the difference.

Taylor Swift’s Eras Tour Generated $100 Million for U.S. Restaurants

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Taylor Swift’s Eras Tour Generated $100 Million for U.S. Restaurants

The “Swift Lift” is real.

Taylor Swift may have just become the self-professed chairman of the Tortured Poets Department, but she’s also clearly in charge of the U.S. economy.

A so-called Swift Lift has benefited restaurants and hotels across the United States, with eateries in the 20 cities that Swift has already visited gaining an extra $100 million in sales, according to a new report from Mastercard. The payments company examined businesses in the immediate vicinity of stadiums (within 2.5 miles) up to the surrounding 10-mile radius, giving us a look at how local economies fared.

“In every U.S. city throughout the tour, the boost in restaurant sales was clear and consistent,” Michelle Meyer, the chief economist and head of the Mastercard Economics Institute, told Robb Report in an email. “If there was ever any doubt about the power of the consumer to drive economic growth, The Swift Lift shows they were able to shake it off.”  

Overall, spending at restaurants within 2.5 miles of the stadiums increased 68 percent per day, while the more general area saw a bump of 7 percent. Santa Clara, California, experienced the largest jump in the immediate vicinity, with an extra 172 percent in restaurant sales. Kansas City, Missouri (even before Swift went public with her relationship with Travis Kelce), and Glendale, Arizona, saw the next largest bumps, with 171 percent and 169 percent, respectively.

When looking more generally at the same ZIP code as the concert venue, restaurant sales skyrocketed a whopping 205 percent. And during Swift’s shows, 27 percent of the entire city’s restaurant spending happened within 10 miles of the stadiums. On a typical Saturday, just 6.5 percent of restaurant spending happens there.

While restaurants received a good deal of help from Swift—who herself loves to dine out with friends—hotels and accommodations also experienced the Swift Lift. In the immediate vicinity of venues, spending at hotels and the like increased 47 percent, while the larger area saw a 32 percent bump. That was led by Foxborough, Massachusetts, where accommodation sales jumped 101 percent. After that, more modest yet still notable increases were seen in places like Cincinnati, Ohio (64 percent), and Pittsburgh, Pennsylvania (54 percent).

Swift’s impact on the U.S. economy has been well noted, with even the Federal Reserve weighing in on how much she’s helped boost sales across the country. And now, with the Eras Tour having just resumed in Asia and soon going to Europe, the pop star is likely to have international economic influence. She’s already changed the musical landscape, so why not go ahead and change the financial one too?

Dead meat? Cultured meat industry at crossroads after removal from restaurants

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Dead meat? Cultured meat industry at crossroads after removal from restaurants

In recent years, three companies in the world received permission to market cultured meat, and offered dishes in a limited quantity in only 3 restaurants. Recently, all restaurants stopped offering these dishes to the public. The industry itself is at a crossroads, and has to struggle with high production costs and the inability to increase the scale of production

Cultured meat companies have raised a lot of capital in recent years with the aim of offering consumers new products containing animal cells grown in a laboratory. So far, two companies in the world have managed to approve their products for consumption in two countries, and have offered cultured chicken products in three restaurants – two in the U.S. and one in Singapore. However, in recent months, all the restaurants removed the dishes from the menus and stopped offering them to customers. In January, the Israeli Ministry of Health granted its first approval to the cultured meat product of startup Aleph Farms, and it will be able to offer it to the public after completing all the regulatory approvals. But like its competitors, it will also have to overcome the significant difficulties facing the industry and the big questions about its ability to grow.

סטייק מתורבת אלף פארמס

Cultured meat products are developed in a laboratory, therefore offering them to consumers requires regulatory approval to ensure they are safe to consume. At the end of 2020, an American company called Eat Just (now Good Meat) stunned the world after it was able to approve the marketing of a cultured chicken product for the first time ever in Singapore. During that year, the company began selling products in one restaurant, one day a week and for limited hours. The products were sold at loss prices due to their high cost, and the company had difficulty expanding its production line and increasing the quantities supplied to the market. More than three years have passed, and the cultured chicken has been removed from the menu of the Singaporean restaurant.

July 2023 provided another landmark for the industry. For the first time, after completing a regulatory procedure with the U.S. Department of Agriculture and the U.S. Food and Drug Administration, two companies – Upside Foods and Good Meat offered their products for sale in two restaurants in the U.S. However, now cultured meat is no longer available in any restaurant in the U.S., Singapore or anywhere else. The less than handful of restaurants that sold the products have halted sales, and the startups that received the coveted approval are now considering their next moves.

All of the cultured meat products currently in development or approved for marketing contain a very low number of meat cells grown in a laboratory, and rely mainly on soy or other plant products. For example, the product of the Israeli company Aleph Farms has 20% cultured beef cells – and this is a relatively high percentage compared to the average in the global industry.

One of the reasons for the significant difficulties the global industry faces is the fact that it is based on practices and products from the pharmaceutical industry, so the production is very expensive. In addition, there are many questions regarding the complex growing practices, and even questions about the environmental benefits, since recent studies indicate significant pollution caused by the industry. Many are asking today whether the industry can indeed grow and become significant, or whether it is a gimmick that will remain within the walls of the laboratories, or at most it will be able to offer very limited products only to the rich.

Are Self-Ordering Kiosks the Future of Fast Food?

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Are Self-Ordering Kiosks the Future of Fast Food?

In the dynamic world of fast food, the quest for innovation, speed, and efficiency is never-ending. Amidst this quest, self-ordering kiosks have emerged as a beacon of transformation, signaling a new era in customer service and operational management. For restaurant owners, understanding and harnessing this technology isn’t just an option; it’s a strategic imperative to stay competitive and relevant. This exploration isn’t just about adopting new technology—it’s about envisioning the future of fast food. Are self-ordering kiosks just a trend, or are they the new backbone of the fast-food industry? 

Let’s dive in and explore the potential of this groundbreaking innovation.

The Emergence of Self-Ordering Kiosks in Fast Food

The landscape of fast food is changing rapidly. With the advent of self-ordering kiosks, restaurants are witnessing a paradigm shift in how they operate and how customers interact with them. These kiosks, seen in increasing numbers in fast-food chains worldwide, are not merely an upgrade; they are redefining the essence of quick service.

Must Read: Are Self-Serve Kiosks the Key to Boosting Your Restaurant’s Revenue?

Why Self-Ordering Kiosks Could Be the Future of Fast Food

Self-ordering kiosks could be the future - Applova

Speed and Efficiency: In a sector where every second counts, self-ordering kiosks significantly reduce the time customers spend placing orders. This leads to faster service, shorter lines, and the ability to serve more customers, especially during peak hours.

Enhanced Order Accuracy: Fast food thrives on quick, correct orders. Self-ordering kiosks minimize human error, ensuring that customers get exactly what they ordered, enhancing satisfaction, and reducing waste.

Personalized Experiences: These kiosks can provide personalized recommendations based on past orders, aligning with the fast-food industry’s move towards more tailored customer experiences.

Cost Efficiency: By automating the order-taking process, kiosks can help reduce labor costs. Employees can be reallocated to other areas, improving overall service and efficiency.

Data-Driven Insights: Self-ordering kiosks collect valuable data on customer preferences and ordering patterns, allowing fast-food chains to make informed decisions about menu changes, promotional strategies, and more.

Overcoming the Challenges

Self-ordering kiosks future challenges - Applova

While the benefits are clear, adopting self-ordering kiosks comes with its set of challenges:

Initial Investment: The upfront cost of purchasing and installing kiosks can be substantial. However, this should be weighed against long-term benefits such as labor savings and increased sales.

Customer Adaptation: Some customers may initially resist using kiosks, preferring human interaction. Proper signage, guidance, and staff assistance can help ease this transition.

Technical Glitches and Maintenance: Like any technology, kiosks can face technical issues. Regular maintenance and having a responsive support system are crucial for smooth operations.

Must Read: Evaluating Costs and Benefits of Self-Serve Kiosks in Restaurants

The Road Ahead

Are self-ordering kiosks the future of fast food? The trajectory seems affirmative. As technology advances and customer preferences evolve towards convenience and speed, kiosks stand at the forefront of this revolution. They offer a seamless blend of efficiency, personalization, and innovation, setting the stage for a future where technology and fast food are inextricably linked.

For restaurant owners, the message is clear: the integration of self-ordering kiosks may well be not just an enhancement but a necessity in the fast-paced world of fast food. The future beckons with the promise of greater efficiency, happier customers, and a more robust bottom line. The era of self-ordering kiosks in fast food is not just coming; it’s already here, and it’s here to stay.

EMBRACE THE FUTURE OF FAST FOOD TODAY AND ELEVATE YOUR CUSTOMER EXPERIENCE WITH APPLOVA’S SELF-ORDERING KIOSK. BOOK A FREE DEMO NOW!

Why Gen Z Craves Personalized Restaurant Experiences

Restaurant Tech Editors
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Why Gen Z Craves Personalized Restaurant Experiences

The future of the industry is in embracing data-driven services to drive personalization and loyalty.

Immersed in customized content from their very first taste of digital media, Gen Z is a digitally native cohort that’s gotten used to having personalized experiences. Because the music they listen to, the content they watch, their social media feeds and so much more have always been curated specifically for them, they expect similar customization in all areas of their lives—and that includes restaurants. And when personalization has been the standard, static, one-size-fits all dining options spark menu anxiety and decision fatigue; according to a recent study from Prezzo, 86 percent of Gen Z adults experience this form of anxiety.

At the end of the day, restaurants can win with consumers by serving them relevant content that makes their life a little easier, even if it’s a matter as simple as picking the right side for the entrée. Understanding context and perception, embracing data-driven analytics, and adopting a new approach to relationship-building are key to meeting the high standards of the rising generation—and saving them from ubiquitous menu anxiety. 

360-Degree Dining: Revolutionizing the Quick-Service Experience

If a consumer’s experience is clunky or disjointed—for example, if the in-store kiosk has no way of connecting a consumer’s account for an in-store order—that kind of poor engagement can deepen anxiety around ordering. With a holistic approach, the brand is taking on the emotional work, so the consumer doesn’t have to. Seamless CX and smart recommendations, like suggesting plant-based options for a loyal vegan consumer or configuring menu boards to feature items popular with similar consumers, help meet the expectations of a consumer accustomed to the exceptional. But it also means having the operational intelligence to avoid suggesting an item that’s currently out of stock or unpopular in that area. Simple changes like this help reduce the clutter, streamline the journey, and prevent decision paralysis and information fatigue.

The Nexus of Loyalty and Personalization

Loyalty is an outcome—not a program—which makes the relationship between loyalty and personalization inherently symbiotic. Quick-serves are challenged with personalizing experiences in a sector where most transactions are unidentified and behavior can differ significantly depending on any number of uncontrollable and unpredictable factors. Relationships are the true equalizer for restaurants because people naturally seek out the brands that know who they are and what they like. We see that in practice all the time on a local level – when your neighborhood barista knows your regular order, they’re offering you a streamlined experience based on how you behave every morning. Smart personalization has leveled up this concept and is ushering in a new era of consumer-centricity that will change the way we engage for the better. With the right technology, you can build the authentic connections consumers are really looking for—mastering context, perception, and expectation to build loyalty.

Taking a Macro View

According to Mastercard SpendingPulse, which measures in-store and online retail sales across all forms of payment, from November 1-December 24,2023, spending in the restaurant sector was up 7.8 percent year over year; put simply—consumers are still dining out, even more than they were the year prior. But the Mastercard Economic Institute predicts 2024 to be a year of tradeoffs as consumers balance prices with priorities, so it’s crucial that restaurants invest in personalization to deliver the relevant experiences consumers seek. That means building the right foundation, asking the right questions, and marrying the in-store and online experiences to maximize every interaction.

Harnessing Data-Driven Personalization to Transform Your Quick-Service Restaurant

When actioned in line with robust privacy principles and responsibly managed, data puts countless benefits and opportunities on the table. By understanding preferences and behavior—and what drives that behavior—quick-serves can make more informed decisions to boost overall business performance. With smart personalization, consumers are treated to more satisfying and memorable experiences that can surprise and delight. A deep understanding of your own business performance and an awareness of what’s happening with the competition can trigger innovation that helps you stay ahead in a competitive market. And at its core, data allows you to be more authentic in how you relate and engage with consumers, cultivating a sense of belonging that enhances long-term loyalty.

The future of the industry is in embracing data-driven services to drive personalization and loyalty. For quick-service brands aiming to attract and retain Gen Z consumers, personalization is not just an option—it’s a necessity. With the right analytics, insights, and creative thinking, quick-service restaurants can offer holistic personalization that delivers real value and minimizes menu anxiety no matter the generation.

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