Technology is becoming more and more common in the restaurant world. Touch screens and table top ordering systems are starting to become the norm. Studies show, however, that people still want human interaction when they’re going out to eat. Robots and automated systems are still new, and for some consumers they can be intimidating or off putting. When dealing with the hospitality industry, customers expect to talk to people, even if technology helps them along the way.

Key Takeaways:

• Numerous purchasers, particularly millennials, anticipate that innovation will be a piece of their eating background.
• Nonetheless, our new research finds that the human component is as yet critical to them.
• While it’s actual innovation can encourage the eatery experience, it’s not a substitute for the human touch.

“A number of customers say they prefer certain types of restaurant technology, like online ordering, kiosks and mobile payment. Yet many claim they aren’t sure how they feel about automation and robotics. In addition, they cite distrust in the technology’s ability to work correctly, a lack of knowledge in how to use it and a preference for dealing with humans as reasons to avoid tech as a main course in restaurants.”

Read more: https://www.restaurantnewsresource.com/article94237.html

Food service spots are finding new and unique ways to incorporate cereal into their menus. Some restaurants are using cereal for french toast crusts. Others use cereal flavored milk in a variety of ways to bring the flavor without the cereal itself. Some are using sweet cereals in desserts like ice cream and cake to add flavor and texture. Super foods, like berries, seeds, and ancient grains, are used to help boost the health appeal of hot cereal.

Key Takeaways:

• At the point when Copper Spoon Coffee Co. opened a year ago at Methodist University Hospital in Memphis, the every minute of every day breakfast idea had a quick impact.
• Worked by Morrison Healthcare, a unit of Compass Group USA, Copper Spoon has a menu that obliges both staff and guests looking for a speedy, helpful nibble and in addition a caffeine settle.
• Eateries offering throughout the day breakfast are just the same old thing new, however when McDonald’s begun offering breakfast things past the standard 11 a.m. cutoff.

“Facing increased competition at breakfast, foodservice spots are thinking outside of the box (and bowl), finding new ways to menu cereal favorites that offer nostalgia and a dose of kid-friendliness.”

Read more: http://www.foodservicedirector.com/menu-development/menu-strategies/articles/cereal-stays-fresh-new-looks-menus