Happy New Year !
Over the last few years, technology has developed greatly, from touch screens becoming second nature to the modern consumer, to the way we pay for things with cards now being ‘ contactless’. These new technologies have greatly changed the way restaurants are both run and the consumer experience.
Econsultancy has posted about four ways in which technology could impact restaurants in the future, and it is hard to disagree with what they are saying. According to the article, one of these ways is convenience of payment and this I could not agree with more. When sitting down for a meal one thing we all take for granted is how easy it is to pay with credit cards which are now nearly all contactless, as well as being able to pay through our phones. Cash is being rendered completely useless. This has been taken one step further with certain restaurants providing apps that the consumer can download and then place their orders and pay without the need for table service, this has deemed incredibly successful with the article using the example of Wetherspoon’s Order and Pay app.
This app has really changed the way one orders within the four walls of a spoons. Without having to leave the table and leave your friends you can order and pay for your drink and have it delivered to the table. This is hugely convenient although the recurring negative to this development in technology is the reduction in actual social interaction. The success of this app only shows signs of a future spent in a sedentary position without having to ever leave ones chair.
Wearable technologies have spoken about the use of technology within the restaurant industry and have provided some interesting statistics that focus on the possible future of dining in a restaurant. The article states that “the 2016 Restaurant Industry Forecast by the National Restaurant Association found 63% of guests say they would be willing to use tableside payment stations, up from 48% a year ago.” This is an interesting statistic, further proving that customers want convenience and a quick payment process.
The article also talks of the possible use of google glass for the chefs, so they are able to update the menu if something were to run out. This would stop the need to tell every waiter of the problem, although this would mean that the menu was digital and editable which is not the case for most restaurants. As well as google glass, smart watches could become very useful for the staff, as they could be updated with problems such as a meal no longer being available, as well as complaints from customers being possibly made online and then notified to the head of staff.
The use of digital devices within restaurants have really increased efficiency and convenience in some cases, for example Mcdonalds. With the new touchscreens in most of the chain restaurants, people have more time to decide what they want without worrying of taking too long and making the ordering process easier with the menu becoming easier to read and payment becoming quicker. As well as this, Mcdonalds have provided tablets specifically built into tables for children to use, with games already downloaded to enhance the experience for both young children and the parents who also want to enjoy their meal without having to constantly keep an eye on their children. This has changed from how many Mcdonalds used to be, before having play areas for children. The future of play seems to be in the direction of virtual worlds rather than the world of imagination, which is sad to a certain extent, with screens hypnotising people rather than actual interaction.
Below is a quick, easy and healthy recipe for my Salade Niçoise
- Can of Tuna
- 1 x Red Onion
- 5 x baby potatoes
- Mixed leaf salad
- 2 eggs
- Olive oil and balsamic vinegar
- salt and pepper
What I love about this meal is how quick and easy it is as well as being healthy.
- Bring a pot of water to a boil, first boiling the potatoes, until they are soft and easy to pierce, remove the potatoes and allow to cool, add the eggs to the water and boil till they are hard boiled.
- Chop the onion, I prefer it rather chunky but be chopped more fine if preferred.
- Chop the avocado into squares. drain the tuna, and add to a bowl as well as the mixed leaves, avocado, onion, potatoes
- Peel the hard boiled egg and slice in half or quarters depending on how you prefer.
- Drizzle over some olive oil and balsamic vinegar, I like a simple dressing and this one never disappoints. One tip is to add less than you think and then toss and taste, often one can add too much dressing and no one likes an over dressed salad!
Serve and Enjoy