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.
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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.
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.
“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.”