BARS OF THE FUTURE
Curious about what the cocktail bars of the future might look like? No need to gaze into crystal balls – the clues are all around you – the Bars of the Future are already here
Guests of the future demand technology.
If you’re not doing business through a phone or tablet — delivery, online ordering or tableside POS — you could find your business struggling. Today’s customers are interacting with venues digitally — to order takeout and delivery, provide preferences, pay, rate the experience.
Technology is automating traditional tasks.
Everything from inventory management to scheduling, payroll, taxes, and bill reconciliation is evolving daily into automation. This means more need for tech support, cybersecurity, and managers and staff who are tech-savvy.
Innovation will drive productivity.
The Internet of Things (IoT) will allow big data to be collected in even more ways to make data-driven decisions into every area of the operation. Turning point-of-sale (POS) data into actionable knowledge for operators will become easier.
- The majority of takeout and delivery orders will be placed digitally.
- Venues will accept mobile payments.
- Handheld payment terminals will allow for pay-at-the-table.
- Use of kiosks in limited-service venues.
- Video menu boards in limited-service venues.
- Highly unlikely that customers will support data collection.
Technology will be more effectively used to control costs and enhance management efficiency.
Off-premises traffic and sales growth
Guests will place a huge importance on experiential dining for on-premises occasions and will expect a seamless digital experience and want their preferences known at each interaction. Technology and data is becoming a greater focus as we adapt to growing consumer expectations in the on-demand world.
- A rise in delivery, virtual restaurants, subscription services, and grab-and-go at retail locations.
- Cloud kitchens will continue to grow, fueled by the expansion of centralized kitchens and the growth of online, delivery-only brands.
- Consumers may grow increasingly loyal to third-party delivery apps, impacting loyalty to individual restaurants.
- Governments are likely to impose further regulation on third-party delivery.
- Drive-thrus could need to accommodate interactions with self-driving vehicles.
- The restaurants of the future will be smaller venues and will incorporate more automated kitchen equipment and layouts.
Nutrition & sustainability menus
Venues are adapting to evolving dietary restrictions and consumer preferences. Food trends and menus are naturally evolving to reflect the increasingly health-conscious, ecological mindset of the consumer focused on healthful options, food source-transparency and a commitment to sustainability .
- Single-use restaurant packaging, including in delivery, will evolve to be more sustainable.
- AI with knowledge of cooking techniques, food chemistry, recipes, and alcohol could produce unexpected new culinary and beverage experiences.
- Advanced genetic knowledge and lifestyle diseases are likely to create growing demand for customized meals that provide specific health benefits to diners.
AI with knowledge of cooking techniques, food chemistry, recipes, and alcohol will produce unexpected new culinary and beverage experiences.
An AI with the algorithmic ability to analyze and synthesize inhuman amounts of data and information about foods, beverages, ingredients, chemical compounds, and tastes will result in the creation of recipes, dishes and beverages beyond, and unlike, what humans would produce
Automation and robotics
Robotics will begin to play a greater role in food preparation and the kitchen line. Automation technologies such as touchscreen ordering kiosks are already spreading in front-of-house restaurant operations. Back-of-house operations will become more fully automated as costs fall and flexible, re programmable robot systems grow more sophisticated. This will allow automation of more of the repetitive elements of food preparation and even permit motion-capture replication of the movements of chefs. Chefs will work in collaboration with these systems, using their physical senses and expert judgment.
Accelerating trends in technology and consumer demand will lead to more “cloud kitchens” AND “virtual restaurants” – restaurants that exist only online or via an app. Growth will be fueled by the expansion of central kitchens for food prep, and social media marketing that showcases menus, philosophies and chefs. New chains could quickly emerge regionally or nationally.