The future of automation technologies will play a significant role in restaurant automation strategy. However, the Jury is out on the emergence of robots in restaurants. Some individuals view them as a threat to jobs and the ever so important human element of hospitality, while others see them as a cost-saving revolution that will alleviate the ever-acute staffing crises. Whatever the public opinion, reality dictates that robots are, more and more, taking over certain restaurant tasks and systems, and directly impacting the restaurant experience..
Several factors, including rising labor costs, a labor shortage, expensive rents, and employee turnover, have led restaurateurs to look at automating repetitive tasks, actively reduce labor deployment requirements, and ultimately increase profitability. Robots are, therefore, the most obvious and vociferous next step!
Robots are now found in various types of restaurants; from Royal Caribbean cruise ships, that use robotic bartenders, to Costco pizza-making robots, which have helped keep prices low. Other fast-food chains, such as Chipotle and Picnic, have updated their operations with robotic technology to create tortilla chips or make up to 100 pizzas per hour.
Presently, robots are more likely to support restaurant staff by carrying out tasks such as chopping ingredients or cleaning. Automation is also being used to improve customers’ experiences when making reservations, placing orders or paying for their meals. Order kiosks in place of cash registers is becoming more and more prevalent. However, as the future becomes the present, we will begin to see the introduction of human like robotic servers, bartenders, hosts and even valet attendants, consequently robots are only in their infancy and will evolve quickly over the foreseeable future.
Robots are coming to a restaurant near you! How the hell do we design for that?! Turns out there are quite a few things you may not know about restaurant and hospitality design. Today’s guest, Robert Ancill, shares his insight on interior design and formats for restaurants and hotels, ranging from the psychology of design to robots replacing staff.
Robert Ancill has spent over 25 years in the restaurant industry, designing and overseeing the launch and operations of over 40 new restaurant brands and 500+ restaurant or café openings or remodels. His projects have taken him to 24 countries, where he has worked with clients in a wide range of businesses – from restaurants and hotels to offices and luxury homes. Robert is particularly experienced in franchising and development in international markets. Read More
2023 is the year that sustainability and social consciousness in new restaurant design and construction will engage the industry. With an increased awareness of their impact on the environment, customers are actively looking for restaurants that demonstrate sustainable solutions to global issues more than ever before. Restaurants and cafes will begin to advertise at scale how they are actively reducing their environmental footprint through their use of sustainable building materials and deployment of alternative power. The restaurant industry has never been more vibrant and forward-thinking as it will be in 2023. We have identified some key trends that are really pushing the boundaries of sustainable creativity when it comes to new and upgraded designs. The following are the top ten sustainable trends we have identified in 2023.
1.LEDs or Compact Fluorescent Lightbulbs
While LEDs are not new, they facing increasing demand. Lighting styles are integral when it comes to pushing the limits of what a restaurant experience can be, ranging from theatre lighting to moody dark spaces perfect for intimate dinners. Consumers are becoming more aware of accessibility, color schematics, environmentally friendly materials and unique welcoming designs where all restaurants become worth entertaining guests!
LED and CFL bulbs use less energy than traditional lightbulbs, thus represent an obvious choice for reducing energy waste. When it comes to efficiency, CFLs use about one fourth the amount of energy of a regular bulb but last 10 times longer. In comparison, LEDs require about the same amount of energy as CFL’s yet shine brighter over the course of up to 25 times longer.
Finding bulbs in different colors and shapes to coordinate with restaurant decor is not a challenge; LED and CFL models come in many sizes and styles and are available at many specialist vendors as well as mainstream wholesalers/retailers such as Ferguson Home Depot.
Sustainable value:Reduced power use
Reduced manufactured material & energy cost
Reduced replacement cost
Amino Farmacy Opens
Los Angeles, July 2022: Food as medicine finally has a home!
Amino Farmacy, located at The Beehive, South Los Angeles, is a new, take-out, restaurant concept seeking to disrupt the food delivery and meal plan sector by providing pre-made and made to order, nutritionally balanced, farm fresh food.
Amino Farmacy has been created to provide the ultimate natural food experience and is focused on food that provides medicinal qualities utilizing nature’s farm raised plants and proteins. All meals are produced with a deep focus on health, nutrition, and wellness while using ingredient combinations designed to be preventative and / or healing, not to mention, enjoyable to eat.
Meals are freshly made and are available pre-packed or ready-to-eat on demand.
Most important are the ingredients and cooking methods deployed to produce Amino Farmacy’s meals. Amino Farmacy is a From Scratch kitchen concept; Produce is purchased fresh from local farms who have production integrity systems and adopt sustainable farming practices. All ingredients are GMO and antibiotic-free and come from certified sources. Amino Farmacy cooks with filtered water to ensure all meal regimens and remedies are prepared as purely as possible for the human body.
Lifestream is a powerful and intuitive video analytics business that provides unique, and never before available, insights for restaurants and food and beverage operations to optimize operations and identify data-based customer behavior analytics.
Lifestream is a highly effective solution for measuring true guest satisfaction, keeping track of speed of service, assessing how staffing levels match customer demand on an hour to hour basis, as well as analyzing new initiatives such as interior design and layout changes.
Customer behaviors that have been notoriously hard to track include the percentage of people who walk in and then out of an establishment without making a purchase, true wait times at drive through restaurants, and real wait times from order time to table delivery. Sampling yields significant research results, however, with the delta that can be present between a sample and the real customer base, sample errors can occur. That is, of course, until now!
Lifestream resolves these problems by providing state-of-the-art video data analysis that captures critical information which has never before been available to restaurants. Lifestream’s AI technology can identify every human that enters a space and subsequently report their behavior in analytic format with absolute accuracy. Questions about missed opportunity, wait times, customer confusion, and dwell times can now all be answered. This provides a substantial advantage in addressing missed sales opportunities in addition to multiple other areas that will improve operations and the bottom line.
Video more than any other data source generates valuable insights based on how people actually behave, not just how they claim to behave. The more authentic the data source, the more valuable the insight. For the first time, restaurants can make deeply informed decisions by harnessing the power of their video and deploying analytics to improve their customer experience, resulting in substantial top and bottom line improvements.
Watch our video here: (https://vimeo.com/691116954)
For information contact: Robert Ancill, firstname.lastname@example.org / 818 887 7714
Our focus at TNI Design is not just about sustainability. We were one of the first Design and Interior Design firms to use Hemp-based construction materials and furniture. For example, in our design for Phood Farmacy, we used hemp wood for the wall and counter finishes (the equivalent of 5 trees if we used a wood finish)
#hempwood #phoodfarmacy #sustainablerestaurantdesign
As a substitute to wood, palm, another under-valued and little understood material. Examples can be found at: https://www.durapalm.com/palmtheory/. TNI design is specifying Palm Theory products in many of its new commercial and residential projects.
#sustainablematerials #sustainableinteriordesign #newdesignideas #palmtheory
Hemcrete® is a bio-composite building material made from hemp shiv (the woody core of industrial hemp) and a lime based binder called Tradical® HB.
TNI Design is exploring new ways to use Hemcrete in restaurant design. This is an exploration design with one of our favorite clients, using hemcrete as wall finish instead of gypsum board, and hempwood planters.
#hemcrete #sustainableinteriordesign #newdesignideas #phoodfarmacy