• 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

SousZen

December 27, 2020

In 2021, Restaurant Tech Investment Will Be All About the Back of House

Restaurant tech investment reached new heights (and dollar amounts) in 2020, but the bulk of that went to software, devices, and other tools meant to power the restaurant front of house. By contrast, in 2021 we will see that balance shift. This time next year, I expect to be writing about the vast amount of investment funneled into making the back of house safer, more efficient, and more automated in many cases.

Investments in 2020 were, understandably, geared towards reopening the dining room in ways that were seemingly safer and less dependent on human-to-human interactions. However, as restaurants closed and reopened, then closed again, interest shifted to ghost kitchens and restaurant formats with little to no front of house in their design. As we’ve said many times over the last couple months, the restaurant industry is not retreating from this focus on to-go orders. Even when dining rooms are once again safe to eat in, ghost kitchens will remain and QSRs will have fewer seats indoors.

That makes now, heading into 2021, the time for optimizing kitchen operations. 

Anyone who’s spent time in the restaurant back of house knows it’s in a league of its own when it comes to orchestrated chaos. Un-orchestrated, too, since dozens of variables can change at any moment and affect the speed and quality at which food leaves the kitchen and gets to customers. Missing ingredients. Workers calling in sick last minute. Eggs cooked too early and drying out under the heat lamp. All of these things the food, the customer experience, and a restaurant’s margins, the majority of which are made and lost in the kitchen. 

There’s already a handful of restaurant tech solutions available right now that hint at how digitizing and automating the kitchen might help the above scenarios. 

San Diego-based Galley Solutions offers an intelligence platform that digitizes processes in the kitchen (inventory and recipe management, purchasing) and uses that data to create a more efficient framework by which kitchens can operate. This centralized data source could bring the many disparate pieces of back-of-house technology together for smoother processes when it comes to meal prep and kitchen management. For example, a centralized data source could populate the digital order forms sent to vendors and at the same time tell the chef how long to leave the burger on the grill.

SousZen, meanwhile, wants a GPS for the kitchen. At Smart Kitchen Summit: Japan, Paul Levins, who helps run the company, explained how the SousZen platform uses machine learning to recognize patterns in the restaurant — how an order is put together, when the kitchen is busy — and can make real-time recommendations for the fastest, most efficient way to do something. It’s not unlike your car’s GPS, which tells you the fastest route from point A to B and can adjust that route in real time in the event of heavy traffic or an accident.

That idea of kitchen systems learning over time and using that information to improve operations is one we will see  more of in 2021 — and, likely, one that will command a lot of investment dollars. Statis.ai is another notable example here, with its “full stack AI operating system for the kitchen” that uses live camera feeds and an electric nose to leverage smell and vision in a restaurant kitchen.

Along with a whole lot of AI will come automation. In this context, though, automation doesn’t necessarily mean a robot flipping burgers or a rotating arm mixing salad ingredients (although there will be some of that). A more widespread version of automation will take the form of systems, like those of Galley or SousZen, that can collect data and use it over time to build new behaviors and processes in the kitchen, make real-time recommendations to workers, and even guide the steps when cooking and putting together a meal. 

A growing interest in back of house tech is already apparent. Besides the above players, other restaurant tech companies that have historically only catered to the front of house are now releasing tools to improve the kitchen. Among them are Square, xtraChef, and many others. Expect funding in these solutions to follow as we head into the next year.

November 19, 2020

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

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.

August 18, 2020

Restaurant Tech Roundtable: Reinventing The Back of House With Digital Technology

In this panel session, you’ll hear insights how how everyone from small operators to the country’s biggest QSR chains are using technology to improve operations, make their kitchens safer and to help roll out new menus in real-time.

Here are Jenn Marston’s take-aways from session:

More automation. Back of house automation isn’t just about robots making burgers. It has much more to do with digitizing operational processes to make them more efficient. That could mean a robotic arm doing manual tasks. But it could also mean using tech to replace paper-and-pen accounting books or taking a better, more granular analysis of food inventory to cut down costs.

More operational efficiency. Related to automation, the back of house will become more about making operational processes faster and more efficient. One of the panelists went as far as to say efficiency is the biggest thing for restaurants to get right. That’s especially true with fewer people eating in dining rooms and instead ordering takeout or delivery meals that are constantly evaluated for convenience and speed in addition to quality.

More transparency. The pandemic has arguably brought a greater desire for transparency when it comes to our restaurant food, and tech-savvy companies will respond with a variety of solutions. That could include installing software in a restaurant that can tell a customer exactly where their order is at any given moment (e.g., “on the grill,” “out for delivery”) or a tool that better informs them of a restaurant system’s security measures.

Spoon Plus Subscribers can watch the full session below. If you’d like to subscribe to Spoon Plus, you can learn more here.

August 9, 2020

I, Restaurant

This is the web version of our newsletter. Sign up today to get updates on the rapidly changing nature of the food tech industry.

This week’s virtual Spoon event was a goldmine of information for restaurants and restaurant tech companies, or really anyone who wonders what the word “digitization” actually looks like in action in a restaurant.

Once an industry reticent to adopt any new technology, the restaurant biz has been forced into using all manner of digital tools — from delivery apps to contactless ordering platforms — to stay afloat in the troubled waters brought on by the COVID-19 pandemic. As one of the event’s panelists, Ian Christopher of Galley Solutions, put it, there is now a “survive or die” mentality when it comes to digitization for restaurants.

Front-of-house technologies get the bulk of the investment money right now. But as Christopher, along with Martin Flusberg of Powerhouse Dynamics, SousZen’s Stephen King, and The Spoon’s Mike Wolf discussed, the reinvention of the back of house is arguably more important. 

As the panelists noted, 75 percent of a restaurant’s costs are in the back of house. If restaurants can’t address those, they’ll never get a good handle on their margins. Meanwhile, the pandemic has made those margins even thinner, intensified the labor shortage issue, and accelerated the widespread rise of ghost kitchens, which consist of nothing but the back of house.

How can more technology in the back of house assist in those areas and others? Here are a few takeaways from this week’s event:

More automation. Back of house automation isn’t just about robots making burgers. It has much more to do with digitizing operational processes to make them more efficient. That could mean a robotic arm doing manual tasks. But it could also mean using tech to replace paper-and-pen accounting books or taking a better, more granular analysis of food inventory to cut down costs.

More operational efficiency. Related to automation, the back of house will become more about making operational processes faster and more efficient. One of the panelists went as far as to say efficiency is the biggest thing for restaurants to get right. That’s especially true with fewer people eating in dining rooms and instead ordering takeout or delivery meals that are constantly evaluated for convenience and speed in addition to quality.

More transparency. The pandemic has arguably brought a greater desire for transparency when it comes to our restaurant food, and tech-savvy companies will respond with a variety of solutions. That could include installing software in a restaurant that can tell a customer exactly where their order is at any given moment (e.g., “on the grill,” “out for delivery”) or a tool that better informs them of a restaurant system’s security measures.

Will everyone in the restaurant industry welcome these changes with open arms? Absolutely not. Panelists said we can expect some pushback at the individual level from different folks in the restaurant industry, and one can hardly blame them. After all, what I just laid out above sounds more like a manufacturing facility than a restaurant. 

And to be honest, part of me balks at this new restaurant “experience” where speed and convenience rule and the majority of meals are flung together in ghost kitchens and delivered to me in a cardboard box. But listening to today’s panelists, it’s also clear that digitizing the restaurant biz could mean more businesses being able to stay open (in some fashion), more entrepreneurship, less waste (food and money), and safer procedures for everyone. At a time when the entire industry hangs in the balance, those factors provide some welcome sense of optimism.

80% of Restaurant Jobs Could Go to Robots

On the subject of digitization, this week, the Spoon’s Chris Albrecht wrote about some new numbers that claim 80 percent of restaurant jobs could be taken over by automation. That includes cooking, serving, and prepping jobs.

While the 80 percent figure is high, it doesn’t feel all that surprising. Automation was already coming for the restaurant industry, and robots specifically have been in use for the consumer-facing side of the business for some time (see Starship’s delivery bots or Chowbotics’ Sally).

The pandemic has obviously accelerated that. Reduced dining room capacity, full-on restaurant closures, and a move towards the so-called “contactless” experience has amplified the labor shortage. Throw in the above discussion about efficiency being the number one priority for many restaurants, and it’s easy to see why the industry’s automated future seems a foregone conclusion at this point.   

Restaurant Tech ‘Round the Web

Pacific Northwest chain Duke’s Seafood has installed a pathogen-filtering system in all of its restaurants “to kill COVID-19 particles.” The filtration process uses needlepoint bipolar ionization (NPBI) to reduce airborne pathogens, and is the same system installed in the White House, the Mayo Clinic, and some airports.

Hospitality platform BentoBox this week launched its own take on the contactless dining experience, according to a press release sent to The Spoon. The company’s Dine-In Ordering product features customized QR codes and digital menus, as well as complimentary tabletop signs with a restaurant’s branding.

Adobe Spark this week released a guide that, according to a press release, “covers everything small business owners and marketers need in order to implement QR and other touchless efficiencies right now.” Restaurants that sign up for a free Spark trial can access templates for in-store signage, mobile menus, and other graphical elements needed to communicate social distancing and contactless ordering.

 

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 Comments...