The restaurant business has joined the rest of us in the 21st century, using automation. This piece describes how and where new automation will fit into the business of serving people food.
As usual, automation will make businesses more cost efficient, and saving time. The process going on now is where they will fit in, and how they will be used. Successful installation and use will determine how much of these new machines people will see.
Read the article! The next time you go out for dinner, you can decide if using these new systems is in your best interests, and well as make you comfortable, on your nite out.

Key Takeaways:

• Robotics can now assist in many business aspects outside of traditional manufacturing like flipping burgers and mixing salads.
• Task replacement by robots will undoubtedly have an effect on lower income families.
• The addition of robotics into smaller companies will require the integration of new IT assistance.

“Operators say robotics could redefine the roles that human employees play in the workplace, while potentially helping to improve retention and reduce labor costs.”

Read more: http://www.restaurant-hospitality.com/technology/machines-hire

The author contrasts cross-posting and cross-promoting on social media, largely touting the benefits of cross-promoting versus cross-posting. Cross-posting refers to a single person or company pushing the same social media post to various social media outlets. While a PR professional or social media manager may save time by using the cross-posting method, cross-promoting is arguably more effective when trying to engage with people more personally. Cross-promoting still utilizes the various social media outlets available, but instead of one uniform post, the post-er tailors several different posts to cater to each different audience. The argument then also is that different communities use and interact with different social media outlets. If this is the case, then the most effective method for marketing is cross-promoting.

Key Takeaways:

• Palomar Health, an eight-unit healthcare system in the San Diego area, already boasts a menu that’s about 25% to 28% plant based, says Jim Metzger, director of hospitality.
• The health profile of Palomar’s patients and employees was a big factor in the decision to go plant heavy.
• Metzger says. “What are we doing to help prevent that based on the food we serve, and making the public more aware?” he says.

“In northern San Diego County, 57% of deaths can be linked to obesity, heart disease, diabetes and cancer, Metzger says.”

Read more: http://www.foodservicedirector.com/menu-development/menu-strategies/articles/making-plant-based-menus-reality