出票结账。鬼厨房。和机器人披萨制造商。

那些只是一些趋势,我们将在这一集中解决2025:明天,今天是一个新的播客,由Geekwire Studios创作,与北方信托合作。

In this episode, we are taking a close look at the future of food. We’ll talk to restaurant owners about how they plan to rebound in a post-pandemic world, and hear from innovators who are transforming food production, the supply chain and the modern-day grocery store.

听今天的剧集,一个d订阅2025:明天,今天in any podcast app to catch future episodes. Continue reading for highlights.

也许在大流行期间没有行业的行业比餐馆行业更多。但在这些挑战时期,餐馆所有者正在以新的和创造性方式适应。我们与瑞秋阳,西雅图屡获殊荣的中继餐厅集团联合创始人杨建林剧集。

The past year has been tough for Yang, but she’s figuring out a path forward and collecting valuable tools related to takeout, delivery and online marketing that she thinks will help her restaurants survive for another 10 years.

“这对我们所有人来说这是一个很大的学习体验,”杨说,专门针对公司的出卖业务。

向前迈进,杨说,她认为餐厅会回来,它归结为一个词:社区。

“餐馆和酒吧和热情好客的核心,这一切都是关于这一碰撞的,”杨说,他帮助雷艾,焦耳,以及西雅图和她的丈夫的Seif。狗万平台“这是社区的核心。”

Rachel Yang,对,与丈夫Seif。(照片由Relay Restaurant Group提供)。

即使还在,餐馆不仅是换后器的转变,而且在实际食品准备中也是效率的后端IT系统。最大的趋势之一是戏剧送货和所谓的鬼厨房的戏剧性兴起。

Ghost kitchens allow chefs to prepare food for delivery and distribution without the costs or headaches of a public-facing sit-down restaurant. Some experts say that the ghost kitchen trend could capture as much as 25% of the overall dine-in market, a possible tectonic shift in the restaurant industry.

记者克里斯汀霍利, editor of the Expedite restaurant technology newsletter, said the off-premises food preparation operations are growing rapidly with hundreds of millions of investment dollars flowing. And that’s starting to take a bite out of traditional restaurants.

“It’s an easier proposition today at this moment to tell a restaurateur that investing money and time into a ghost kitchen concept will net them profit,” said Hawley. “Six months from now, perhaps when people are back looking for experiential restaurants, that could change. But I believe that the dining behavior that this pandemic has brought out in consumers isn’t going to change when it is safe to go to a restaurant again.”

As the ghost kitchen concept takes root, operators will look for more efficiency in the food preparation itself. Clayton Wood is at the forefront of this transformation, serving as CEO of Seattle robot pizza making startup Picnic. The startup’s robotic system每小时可以释放出300个个性化的比萨饼.

今年早些时候野餐CES展位的野餐首席执行官克莱顿木材。(Geekwire照片/泰勒鞋)

“As food preparation is more automated and can deliver on that promise of convenience and quality, then it is going to get more and more ubiquitous,” Wood said. “You look at Star Trek and the food replicator ,where they push a button and a steak dinner with a glass of wine pops out … that is sort of a vision of where things are going.”

Grocery stores also are undergoing a massive change, and that evolution could see these food gathering hubs become even more essential to the communities they serve. Shelf Engine CEO Stefan Kalb is帮助制作杂货店,如整个食物和kroger更高效地用人工智能软件,有助于在弃坏时确定适当数量的新鲜农产品,肉类和其他腐败物。

Kalb says grocery stores will look a lot different in the coming years, carrying even more perishable items than they do today and possibly creating more competition for traditional restaurants. He wonders if grocers in the next 10 years start doing “everything.”

“杂货店的熟食店和热酒吧非常有利可图,”Kalb说。“持续增长,杂货商正在战略性地投资很多,以发展商店的那部分。如果有一天你进入整个食物,那么一半的食物实际上是一种用餐体验而不是传统的杂货店。“

订阅2025:明天,今天inApple Podcasts.,Google Podcasts,Spotify.,Stitcheror any podcast app. This podcast is a partnership of GeekWire and Northern Trust. Produced and edited by Josh Kerns of赛普拉斯点战略通信.