At a time when just about any activity in your kitchen can be monitored remotely with the help of sensors, the same is true of pest control. Systems currently on the market have their advantages and disadvantages. They provide the opportunity for round-the-clock monitoring of pest activity when people aren’t around and rodents are more likely to emerge, as well as continuous tracking out-of-the-way places like false ceilings, rooflines or areas of your operation that are secured for safety reasons. There’s also opportunity to collect longterm data about your pest activity and determine what behaviors might be leading to it. On the minus side, false positives can happen with these systems, so they may be best suited for low-traffic areas of your facility.
The powerful Gen Y and Z consumer loves to eat restaurant food but is less enthusiastic when it comes to alcohol. (Case in point: The “juice crawl” is becoming a popular alternative to the bar crawl in major cities.) This is actually a big opportunity for your beverage menu to profit with lower-overhead options that incorporate on-trend flavors and health-conscious ingredients. Cake suggests using floral and spicy flavors like lavender and ginger to bring creative twists to traditional drinks. A survey of 16-24 year olds conducted by the thinktank Demos found that health was the most common reason why young people drinking less, so take that into account. In addition to using more fresh produce in your drinks, accommodate dietary restrictions by limiting sugar — for sweet alternatives, try stevia, agave or honey — and offering a variety of nondairy options for those looking to limit lactose and excess fat.
Artificial intelligence has been a buzzword in the industry for some time now, but some restaurant analysts see 2019 as a turning point for the technology — not just in terms of how operators staff and manage their businesses but in how they monitor their food supply. As ITProPortal reports, Spyce, an automated restaurant run by MIT students, is one example of a fully automated restaurant, with everything from ordering to cleaning to cooking done by machines. But even if you’re running a much lower-tech operation, AI can have applications. Aaron Cohen, co-founder and vice president of business development for CoInspect, told FastCasual that predictive AI will have increasing influence in the supply chain, helping food companies anticipate and identify problems, from product irregularities to security breaches, before they cause harm.
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