How technological progress affects the restaurant business Automatic translate

Technological advancements have had a significant impact on the restaurant industry, changing operations, customer interactions, and business models. An overview of this area is a little complicated by the fact that at all times there has been a qualitative stratification in service standards between expensive establishments and establishments for the lower strata of the population. In order not to remember this feature, we will take into account the best that technology development brings to the food service industry.

XIX and early XX centuries

In the 19th century, the restaurant industry was relatively simple, with minimal technology. The main focus was on preparing and serving dishes. Noticeable changes began with the advent of gas and electric stoves, which revolutionized the way food was cooked (and not just in restaurants), providing more consistent and controlled heat compared to traditional wood or coal stoves. This improvement allows for more predictable results and increased cooking efficiency.

Refrigeration technology, which emerged at the end of the 19th century, became an important milestone in the history of the restaurant business. Before the advent of refrigeration, restaurants relied on ice chests and frequent deliveries to keep perishable foods fresh. The first mechanical refrigeration units, which appeared in the 1870s, significantly increased the shelf life of food, reducing spoilage and, consequently, waste. This allowed restaurants to expand their menus and achieve higher food safety standards.

Mid-20th century

By the 50s of the last century, automation, electric cash registers and mass production technologies appeared in the restaurant business. For example, the introduction of commercial dishwashers in the 1950s reduced cleaning labor, allowing staff to focus more on preparing meals and serving customers. Likewise, automatic drink dispensers, quick-fill systems and other kitchen appliances, for example, have streamlined operations and increased the efficiency of bars.

The fast food industry, exemplified by chains such as KFC and McDonald’s, has become a leader in the use of technology to improve staff efficiency. Ray Kroc’s assembly-line approach to food preparation, inspired by industrial production technologies, allowed for increased speed and standards in food preparation. This model not only reduced costs, but also ensured consistent quality, thereby setting new standards for the entire industry.

Point of sale (POS) systems

The development and implementation of electronic Point of Sale (POS) systems in the 1970s and 1980s marked a significant shift in restaurant management. These systems automated the process of accepting orders, processing payments, logistics and inventory management. Various new functions integrated into POS systems have allowed restaurant owners to receive data on sales dynamics, warehouse occupancy and employee performance assessments, which has allowed them to make more informed management decisions.

POS systems have also contributed to progress in terms of customer service - the number of errors when accepting orders has decreased, and the payment process has accelerated. The ability to track sales data in real time allowed managers to optimize staffing and logistics, reduce losses and increase business profitability.

Internet and online orders

And then in the 1990s of the 20th century, something appeared that would radically affect almost all aspects of life and business - the Internet. The Internet has brought profound changes to the restaurant industry. Online ordering systems have emerged that allow customers to place orders from the comfort of their home or office. This convenience expanded the market for restaurants, as they were now able to reach customers outside their area, competing not on the street, but in the virtual space. Platforms such as Delivery Club and Yandex Food and many others around the world have consolidated menus from various restaurants and made it easier for consumers to discover new ideas, dishes and meal plans, and place orders with minimal effort.

For restaurants, online ordering systems have provided new sources of revenue and helped them better manage peak demand. In addition, these systems collect valuable customer data, allowing for personalized marketing and promotions.

There is also a noticeable influence of Internet technologies in payment methods for orders. Paying for orders through online services and banking applications makes the industry more controllable for business owners. And services such as Netcoin, for example, made it possible to transfer tips into a controlled space using a QR code .

Mobile applications

The rise of smartphones in the 21st century has further fueled the virtualization of the restaurant industry. Mobile apps for ordering, table reservations and customer loyalty programs have become ubiquitous. Restaurants have begun developing their own apps or partnering with third-party services to facilitate delivery and takeout orders.

Mobile technology has increased penetration, ease of access and flexibility in customer service. Features such as GPS courier tracking (as in Ozone Fresh and Yandex Shop) allow customers to track delivery in real time, and push notifications inform them about order status and promotions. For restaurants, mobile applications have again opened up fundamentally new opportunities for attracting and retaining customers.

Social Media and Marketing

Social media has become a restaurant marketing tool. These platforms allow restaurants to showcase their offerings, interact with customers and build brand loyalty. It is also a way for new participants, who often do not have offline establishments, to enter the market. High-quality photographs and videos of food and reports about events (such as musical events) help attract potential customers and encourage them to visit.

User-generated content—reviews and ratings—also plays a role in restaurant marketing. Positive reviews and high ratings on specialized sites (for example, Restaurant.ru , Yandex, Google) can significantly affect the restaurant’s reputation and attract or scare away new visitors. Social media analytics provide insight into customer preferences and behavior, allowing restaurants to effectively tailor their marketing strategies, menus, and event planning.

Automation and Robotics

In recent years, automation has begun to make its mark on the restaurant industry. Vending machines, ordering tablets and payment terminals have become commonplace in both fast food chains and more serious establishments - this reduces the need for staff and increases overall operational efficiency. Some restaurants are experimenting with robotic assistants in the kitchen, which can perform repetitive tasks such as flipping burgers or assembling salads, and in the dining room, replacing human servers.

Robotics promises to further change the way restaurants and cafes operate and operate within them. For example, robot bartenders can mix and serve drinks with precision, reducing waste and ensuring consistent quality. These innovations can also improve workplace safety by taking over hazardous tasks, such as those requiring contact with very hot objects.

Artificial Intelligence and Data Analytics

Artificial intelligence (AI) and data analytics are increasingly being used to optimize the operations of restaurants and cafes. AI-powered chatbots can handle customer queries and table reservations, providing customers with quick and accurate responses. Machine learning algorithms analyze sales data to predict demand and help restaurants manage inventory and staff more efficiently.

Data analytics also enables personalized marketing. Marketers analyze customer data, resulting in the ability to tailor promotions and recommendations to individual preferences, improving the customer experience and increasing loyalty. Predictive analytics helps identify trends and new opportunities, giving restaurateurs a competitive edge.

Ecology

The challenge of sustainable development is gradually penetrating into the restaurant business and technology is helping to solve it. Innovations in energy-efficient appliances, waste reduction systems and smart sourcing practices are helping the restaurant industry minimize its environmental impact. Smart kitchen technologies monitor energy consumption and optimize operations to reduce waste and reduce costs.

Blockchain technology is being studied for its potential to improve supply chain transparency. At the moment this has not yet become widespread. The point is to record detailed information about the origin, movement, storage and processing of ingredients. If blockchain food assurance permeates the industry, it could help ensure food safety and predictability. This transparency will strengthen consumer trust and support ethical sourcing practices.

Future

The restaurant industry continues to evolve thanks to constant technological advancements. Emerging trends such as virtual reality, robotics and AI-based kitchen management systems are likely to become more common and will inevitably impact the further transformation of the industry.