An analysis of technology applications in the restaurant industry

Technology systems can support restaurant managers' efforts to improve sales and profits through revenue management. By subdividing a meal into its component sections, a manager can determine which systems to apply at a particular stage for the purpose of providing the greatest revenue benefit for a particular restaurant. In adopting technology, managers must first conduct a financial analysis to determine whether the technology's cost will be more than offset by revenue improvements. If that financial calculation is favorable, management must then consider benefits to both employees and customers and must also take into account employees' and customers' perceptions of the technology's utility and ease of use. Without those elements in place, the technology faces dim prospects no matter what its prospective financial benefit.

2021

The global structure deeply affects many areas with all its dimensions. Therefore, the common industrial structure adds contemporary trends to our lives. Current and future trends can be examined under factors such as extraordinary situations (pandemic, etc.), technology (industry 4.0, etc.), sustainability phenomenon (environmentally friendly practices, etc.). In this context, restaurant businesses, which are one of the components of the tourism industry, attract attention with their emerging new trends. Modern restaurant business requires the introduction of various aspects of sustainability, innovation, and new approaches in communication with consumers, as well as the implementation of new restaurant trends. It is very important for restaurant businesses to know both themselves and their customers in the current period. And also in this century, to be aware of the dynamics of the current market is indisputable necessity. It is worthwhile for businesses to develop strategies in this direction with the awareness of their strengths and weaknesses. In this context, in this study, it is aimed to evaluate the trends and forecasts in the restaurant industry holistically, to contribute to the literature and to offer suggestions to the relevant stakeholders.

Ekonomika poljoprivrede, 2016

This paper tends to identify managers' current innovation activities and attitudes, and also perceptions of what might become future trends and the prospective course in the restaurant industry. Additionally, this paper analyses linkage between sociodemographic profile of managers and a type of innovation they prefer/apply. Fullservice casual dining restaurant managers from three different countries were interviewed in order to examine their attitudes towards innovations, and to reveal their perceptions of future trends. ANOVA was used to reveal differences between managers' attitudes towards the area of innovation. The results of qualitative study highlight five areas of innovation that could help managers create value based service and increase 1 The authors would like to thank Branko Milošev for his valuable help and assistance during research in Slovenia, and Nicholas Gilbert during research in England.

Journal of Foodservice Business Research, 2010

. In this study, segment, ownership type, sales level, and financial success were all examined for their relationships to information technology usage in the restaurant industry. Restaurant owners and managers (n = 243) across three restaurant segments (casual service, quick service, and family style) were asked about what types of applications they used. First, a classification scheme emerged from the data as a result of factor analysis consisting of five categories: cost analysis, sales and forecasting, administrative, service, and advanced technologies. Second, analysis of variance supported the contingency theory for three of the four factors investigated. The segments of casual service, quick service, and family style, as well as chain versus independent restaurants, use systems differently from each other to meet their specific industry needs. Sales volume, however, did not correlate with systems use, but perceived financial success did correlate with the number of applications used by managers. The implications of this study suggest that generic, canned information technology solutions may not be the optimum solution for the restaurant industry. To enhance 269 competitiveness, information technology solutions should address the specific needs for each restaurant firm.

Five principal technology domains are identified: 1: Technologies that change the concept of time. 2: Technologies that change the flow of materials. 3: Technologies that change the geographical mobility. 4: Technologies that enhance planning, and 5: Technologies that shift processes to and from suppliers. All occupational groups in the restaurant sector are likely to be affected. Most technologies are found to enhance the deskil-ling of the staff, leaving empowerment opportunities for management levels only. The development of the fast food industry offers distinct examples of the dominant traditions of work organisation according to the ideas of the pioneer of scientific management, F. W. Taylor (1913): the logic of technology based automation and rout-inisation is extended to all processes, and a strict division of labour and tasks ensures the most efficient and well planned delivery of the product. Emerging from Taylor's principles of organising work the process is a division of labour between management and operations: those who think and those who do. Supervision and control are integrated as guiding elements in the managerial systems. The staff receive simple training to perform a number of tasks which require little judgement and leave little room for discretion (Boas and Chain, 1976; Reiter, 1991; Leidner, 1993). If Taylor's principles were generally accepted, all restaurants would be clones or imitations of McDonald's. When the implementation of the principles are not all-pervading, it is not only due to a collective resistance of employees (through unions) to capitalist accumulation through a massive organisational and technological deskil-ling (Braverman, 1974). Many managers remain unconvinced about the need for and possibilities of planning and measuring activities sufficiently accurately. In addition, there were and still are competing ideas about the nature of job design from the human relations movement which brought out the importance of social factors of work. A most important early contribution came from Whyte (1948), whose studies of human compensatory mechanisms put serious questions to the feasibility of 'dehu-manising' work principles in restaurants.

2003

Abstract Despite the continuous increase of investment in Information and Communication Technologies (ICT), research has not persuasively established corresponding productivity increases. In contrast, many studies investigating the ICT impact have found no significant relationships between productivity and ICT. However, several shortcomings have been identified in past studies, eg measurement errors, redistribution of impacts and mismanagement of ICT.

2013

Abstract: Technology is undeniably very important in food service industry. This study empirically investigated the application of technology in Malaysia commissary catering establishments and how it implicated the productivity. Using semi-structured interviews with managers and questionnaire survey with employees of four commissary catering establishments, some meaningful insights on the topic of interest were obtained. The application of technology had brought vast benefits to commissary establishments. Technology used not only increased the speed, volume, quality and cleanliness but also helped in smooth running of the food production and most importantly boosted the productivity of the commissary catering establishment. These findings produced significant indicators not only to those who are already in commissary catering but also to those individuals or companies who intent to venture into food service businesses. Key words: Commissary catering Technology Kitchen establishment ...

Journal of Emerging Technologies and Innovative Research (JETIR), 2019

It is a well-known fact that hospitality is a sector that can contribute to the economic growth of any country and tourism industry is an important component of same which includes number of sectors such as lodging, catering, transportation, visitor attractions, entertainment etc. Food & beverage service sector is considered one of the major fields which bring quite a great deal of profit and satisfying the tourist. Food and beverage service operations are continuing to improve and develop, together with progresses in quality. The tourism industry depends on good quality of food and beverages service because most of the tourist spend more than 25% (Outlook June, 2012 | Emerging Trends in Food & Beverage Services Retailing in India) of their expenses on same. In current scenario people don't like regular service style for food and beverage but they want some innovation which can be entertaining, attractive and presentable even physical environment which include service staff, ambience, table setting and lighting is also very important to attract the guests. Service quality plays a very important position to make the customers cheerful and insists them to revisit the restaurant. The food and beverage industry is subject to numerous trends and these trends have an impact on restaurant business success or failure. This study focuses on new trends and innovations admitted by food and beverage service style and why physical environment is important for any restaurant. Index Terms-food and beverage service, innovation, trend, physical environment.

Future Typologies part 1 | Restaurants | Now serving: Future foods, 2019

The world population is proliferating, and it is expected to rise from 7.62 billion (as of 2019) to 9.8 billion by the year 2050. When the world is facing a global increase in population with rapid growth in population, many questioned the stability of food security. There is not enough land to produce enough food for the entire population. People faced with extreme poverty are dying of malnutrition and starvation every year in many parts of the world.What are the alternatives to food that have recently emerged in the commercial market? What are the possible applications in the future? What are the different types of psychologies behind the interaction of human and food? How are the various religious groups view future foods, and would they open up to foods they were once unable to consume? Alternatively, would they stay true to their beliefs? How would the industry change? There will be winners and losers in every change, but who are they? How will we preserve culture cuisines and identity in a future where food is generalized? These are just some of the topics that this book hope to address and hopefully, come up with solutions that will not result in forming a dystopian society.

New Technology, Work and Employment, 1999

The development of the fast food industry offers distinct examples of the dominant traditions of work organisation according to the ideas of the pioneer of scientific management, F. W. : the logic of technology based automation and routinisation is extended to all processes, and a strict division of labour and tasks ensures the most efficient and well planned delivery of the product. Emerging from Taylor's principles of organising work the process is a division of labour between management and operations: those who think and those who do. Supervision and control are integrated as guiding elements in the managerial systems. The staff receive simple training to perform a number of tasks which require little judgement and leave little room for discretion .