Recently the pace of new restaurants’ references openings has significantly increased and such ones are more committed in delivering more attractive experiences and sophisticated ambient. We are facing a relevant momentum for a change where new customers demand an increase in value for the consumption moments. Furthermore, these new customers are asking for additional attributes when it comes to food on top of the traditional ones: sustainability and artificial ingredients-free.

New demands by new clients` profile partially explain the reason why we are observing changes in the F&B sector, the so-called trends. But let´s not get attached to the term trends since these changes are, under my opinion, just the outside of deeper movement that will provoke a change in the overall paradigma.

The search of heathy food implies the production of known-origin seasonal and minimum processing food. It also affects its distribution and consumption ways, highlighting the rele-vance of technological elements to trace origin and composition of food. And, it means a change in the food transformation, in need for new kitchen gadgets and, in some cases, the retrieval of ancient cooking techniques, in vogue for the last years.

The rise of delivery is directly linked to the accessibility demanded by new consumers. This phenomenon has shifted the balance and make restaurants loose business weight when it comes to client service. Moreover, it has promoted the outbreak of new coming business models where no physical space is needed to achieve a successful food brand.

How do we reach and engage with our consumer in a hyper competitive environment? Prod-uct quality and excellent service do not seem to be enough nowadays and therefore we find ourselves in the need for tech tools to manage clients´ relationships, to attract and create engagement, and moreover to know who they are.

Sustainability seems to be one targeted area for further development in our work. As an ex-ample: identifying producers, boosting local products, consuming seasonal products and highlighting best practices in the industry. This seems to be a relevant key point and brings along an opportunity of developing specific tech solutions.

Following the same path, packaging category deserves a special mention.
Disposable plastic consumption nowadays is absolutely overwhelming: home and office food delivery exponentially increases disposable plastic and carboard consumption and again opens a chance to develop technology focused on reducing carbon footprint in a competitive manner.

Meanwhile the necessary adaption is taking place, we find ourselves seeking for the technol-ogies disrupting the sector. Overlooking from our privilege position, we, at Gastroem-prendedores, identify a significant number of design and development chances focused on 3 keypoints: order management and payments on one side; POS management on the other side; and purchase management.

At first glance, the solutions identified do not provide an overall solution to the tackled ineffi-ciencies and potential opportunities; that is to say, they do not contemplate integration among multiple solutions.

We also address the lack of knowledge when it comes to professional kitchens and confec-tioneries needs since it becomes a relevant handicap for developers to fully understand the requested solutions.

On our specific viewpoint, integral operations management is vital when it comes to cost monitoring, shrinkage control, inventories, energy consumptions, production stocks and sala-ries and wages linked to production. All of these must be taken care of when it comes to business optimization.

Other remarkable issues must be considered also; as to say, human resources management, an extremely relevant area, due to the high mobility and the complexity of shift work. Not only this management is relevant but also a technology enabling a more flexible system of scouting and recruitment. These tools must be ideally connected to a business management solution, allowing a suitable financial control of the business.

At last but not least, we consider the development for marketing tools focused on customer knowledge and operations´ models as one of the most significant issues to watch out. Be-cause nowadays new clients consume on a multichannel spectrum and the need of engage-ment becomes a primary key point.

In short, the restaurant sector faces the challenge of digitalization but this will not be achieved until we foster the startups developing the solutions needed to revamp the sector. At Eatable Adventures we advocate for the creation of qualified knowledge-sharing forum to encourage open dialogues amongst the parties. In this way, holding a dialogue, creativity, ingenuity and novelty solutions growth will be feeded.

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