• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Skip to navigation
Close Ad

The Spoon

Daily news and analysis about the food tech revolution

  • Home
  • Podcasts
  • Events
  • Newsletter
  • Connect
    • Custom Events
    • Slack
    • RSS
    • Send us a Tip
  • Advertise
  • Consulting
  • About
The Spoon
  • Home
  • Podcasts
  • Newsletter
  • Events
  • Advertise
  • About

Report: Prep, Cook, Automate – Where Tech Is Leading the Restaurant Back of House

by Jennifer Marston
November 19, 2020November 19, 2020Filed under:
  • Business of Food
  • Cloud Kitchens
  • Coronavirus
  • Delivery & Commerce
  • Featured
  • Reports
  • Restaurant Tech
  • Spoon Plus
  • Click to share on Twitter (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to email this to a friend (Opens in new window)

Introduction

Even before COVID-19, the restaurant industry was in the midst of significant disruption due to new trends and technologies. The pandemic, which has placed food tech front and center across the global food system, has accelerated the restaurant industry’s adoption of those technologies. From food delivery to point of sale (POS) and reservations systems, the innovations that have slowly emerged over the last several years are now a normal part of front-of-house operations.  

Back-of-house processes in the restaurant tend to involve a lot more legacy hardware and closed-loop systems, which present significantly different challenges than those at the front of house. That in turn has created a slower innovation pipeline and less interest from investors. 

This report will examine current back of house processes and technologies as well as the drivers for innovation changing those things. 

 Back-of-house operations present a huge opportunity for tech companies and other startups willing to tackle the many problems that have yet to be solved in the space. Additionally, technological innovations in robotics, AI and machine learning will change the physical restaurant kitchen along with its labor needs and cooking and delivery systems.

This report is available to Spoon Plus members. To learn more about Spoon Plus, go here.

  • Research guides to emerging food tech sectors
  • Full video archive of Spoon events 
  • Food Tech insider surveys 
  • Q&A sessions with food tech innovators 
  • Weekly Food Tech Intelligence Briefing
Join Now

Get the Spoon in your inbox

Just enter your email and we’ll take care of the rest:

Find us on some of these other platforms:

  • Apple Podcasts
  • Spotify
Tagged:
  • Automation
  • back of house
  • delivery
  • galley
  • Lab2Fab
  • Middleby
  • restaurant tech
  • Robotics
  • Satis.AI
  • SousZen

Post navigation

Previous Post Beyond Meat Launches Minced Pork Product in China
Next Post Olo Unveils New Restaurant Tech Features for Curbside, Dining Room

Primary Sidebar

Footer

  • About
  • Sponsor the Spoon
  • The Spoon Events
  • Spoon Plus

© 2016–2025 The Spoon. All rights reserved.

  • Facebook
  • Instagram
  • LinkedIn
  • RSS
  • Twitter
  • YouTube
loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.