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By Food and Beverages | Tuesday, October 13, 2020

Mastering restaurant technology in the digital age is all about delivering the best convenience and value to the customers. Applying technology into the restaurant industry will help to increase sales and also improve customer relationships. 

FREMONT, CA: In the past few years, several technologies have transformed the food and beverage industry. There are a few trends like food delivery that will change the industry's face while others move away. The question is what these significant trends are and how they will shape these restaurants in the future.

Technology will be at the forefront of driving the food delivery and help the hoteliers retain, manage, and engage their workforce. Some industry analysts mention that 2020 will be a grant year where people savvy with the technology

Getting into food delivery has never been easier, thanks to the adoption of restaurant management technologies, dark kitchens, or cloud kitchen and integrations with aggregator apps such as Deliveroo and UberEats. However, as technologies become standardized, it is only a matter of time before another innovation sweeps the nation.

The next big topic is the enhanced restaurant experience shareability. The theme of the shareability of a restaurant is the experience through word-of-mouth (WOM) or eWOM. eWOM is the most effective way to enhance or decimate the restaurant traffic organically. Top 10 Food Safety Service Companies in Europe - 2020

According to research, 2020 is the year for restaurants to focus on the shareability of their experiences, training staff to deliver exceptional and unique experiences as well as investing in the infrastructure to allow them to do so.

Restaurants can witness an enhancement in the consumer consciousness in a whole new level in the coming years. One of them is the increased consciousness expected to be so widespread that the hoteliers are cautioned at the Nation's Restaurant News's annual MUFSO conference. Not to underestimate the flexitarian movement where the consumers are no longer viewing themselves as non-vegetarians or vegans but a mixture of them all and interested in a more varied and flexible diet.

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