You don’t need a crystal ball to glimpse the future of the HoReCa sector. The innovations emerging on the horizon are indeed numerous and seem almost like science fiction, except that they are wonderfully real.
Think about the convergence of artificial intelligence and collaborative robotics, providing a service in the dining room where robots can not only carry out orders but also make decisions, with the usual goal of maximum customer satisfaction. The system could recognize the profiles of regular patrons and offer them what they desire more quickly and personally, sharing data with the restaurant’s logistics, production, administration, and billing systems. Does that sound like a lot?
Let’s then shift our focus to the technologies applied to food and beverage. Just to mention a few of the endless examples, we have non-alcoholic beer with specific proteins and vitamins for recovery after sports, cholesterol-free ribs made from lean meats onto which vegetable fat rich in omega-3 and vitamin D is “printed,” and true barbecues without the barbecue, thanks to a special charcoal that can be cooked in the microwave.
The future is now, here, on our tables. In these times of such great changes, the concept of innovation has never been more relevant. Innovate, people, innovate.