History of Food Service Industry: the Integration of Automation

Introduction

We currently live in a fast-paced era of industrial automation, where the use of computers and information technologies has become commonplace to handle different processes and machinery normally tended to by human personnel. This is particularly being done to increase productivity and to reduce costs associated with human operators. The food service industry is one such area where it has slowly tightened its grip. This history of the food service industry essay reveals the gradual integration of automation in various aspects of the industry, highlighting its impact on productivity, cost reduction, and customer interaction.

History of the food service industry

Automation in the food service industry has really taken off over the years, from middle-end restaurants to fast food joints establishments have been including elements of automation in areas both in and out of the kitchen. Commercial franchisees in many European countries and Canada like McDonalds, have touch screen display interactions bringing in food from kitchen to customer in a matter of minutes. McDonalds even had a fully functional beta version of a digitized outlet in 2015 which functioned 50 times as fast as the average human. Several emerging food service businesses have been using automation as their business model. A pragmatic example of this would be the restaurant chain ‘Eatsa’ where customers order on the iPad kiosk, following which they receive their meals promptly tagged with their names. ‘Suzumo International’ is a joint that takes this even further with the inclusion of robotic employees with capabilities of making handrolls, maki, and nigiri at a rate of 3600 an hour, along with salad vending machines which allow customers to customize their salads with a variety of ingredients.

Although the implementation of robots, sensors, smart kitchen equipment, artificial intelligence, and the Internet of things (IoT) have been observed across the F & B sector, the nature of the industry itself seems to indicate that it will continue to be a people’s business. While there are several factors that keep a restaurant business up and running, one of the most important aspects of the same is hospitality, and that is something that cannot be technologically replaced. The staff is not only the customer’s first impression but are also responsible for creating the entire dining experience, from the seating to the serving. An emotional connection is essential between the servers and the served, as dining has historically been a social event. Customer interaction with staff in the form of small talk helps keep them feeling valued, something that is altogether eliminated in automated situations. Ease of service is another aspect that keeps the whole experience simple and satisfying. Automation in these respects makes the task all the more daunting and frustrating as customers often prefer not to ask for help with automated areas of the restaurant. Complex problems often find their solutions much faster in a standard dining experience outlet as opposed to their automated counterparts, as automated restaurants can only operate within fixed parameters and boundaries. The human element is essential to any form of problem-solving in the restaurant business and intuition cannot be replicated.

Last but not least the cost for any part of the restaurant business is paramount, as feasibility is one of the most essential aspects of the restaurant business. The cost of opening and running an establishment varies based on the type. Although automation can help cut labor costs to a degree, the process of setting the infrastructure in place itself is a costly endeavor. Apart from the initial set up, automation also incurs additional maintenance costs to keep the automation technology in operational health and condition. All in all, it can be said that even with the ever-expanding technological advances in the food service sector, the industry continues to illustrate that the human component cannot be eliminated from the business and is an essential driving force in the industry’s growth over the years.   

Conclusion 

The history of the food service industry highlights the increasing presence of automation, particularly in areas both inside and outside the kitchen. While technology has undoubtedly brought benefits such as increased productivity and cost reduction, it is clear that the human element remains irreplaceable in this people-centric industry. Hospitality, emotional connection, and the ability to provide personalized service are aspects that technology struggles to replicate. Additionally, the flexibility and problem-solving capabilities of human staff outshine the limitations of automated systems. Moreover, the cost of implementing and maintaining automation must be carefully considered, as it can be a significant investment. Despite the ongoing technological advancements in the food service sector, the human component remains an indispensable driving force for the industry's growth and success.