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Whitsons Culinary Group will use Culinary Digital’s Café Connections

In this special edition of its 5 Things series, Food Management highlights five recent technology-related developments affecting the restaurant world.

Here is your list for today:

  1. Whitsons upgrades communications network at K-12 unit

FM Top 50 Whitsons Culinary Group, which provides personalized catering services to public schools and other customers in the Northeast, has announced a new project with food technology platform Culinary Digital to launch the digital network Café Connections in 110 school districts, linking communication for onsite staff and enabling Whitsons to deliver real-time information and updates directly to onsite teams. In addition to easily managing content on each school’s screens and helping to build skills and keep team members engaged, Café Connections will update staff with real-time information on new products, plans, training, features or reminders; ensure responsive communication between headquarters/district and on-site teams; and provide system flexibility to customize messages in each district.

Read more: Culinary Digital and Whitsons partner to launch “Café Connections” in 110 school districts

  1. Survey shows general desire to reduce reliance on post-COVID virtual services

Many Americans don’t expect to rely on the digital services that have become commonplace during the pandemic after COVID-19 died out, according to a new survey from The Associated Press-NORC Center for Public Affairs Research, with nearly half or more of American adults saying they are not likely to attend virtual activities, receive virtual healthcare, get groceries delivered or use curbside pickup after the end of the coronavirus pandemic, although many also want the option to remain. “Rather either-or, I think we’re more likely to face a hybrid future,” said Donna Hoffman, director of the Center for the Connected Consumer at the George Washington School of Business. “People have found convenience in some of these virtual options that makes sense, and they don’t necessarily have anything to do with it, like your safety or the pandemic, even though they’ve come of age during the pandemic. “

Read more: AP-NORC Poll: Half of them say they will stop using virtual options after COVID

  1. Campus robots are seen as assisting, not replacing, human staff

After announcing their partnership last month to bring self-driving deliveries to college campuses, online ordering platform Grubhub and self-driving robotics company Cartken stressed that the move was intended to complement, not supplant, human staff. “[We’re] increasing the current runners they have and the volumes Grubhub sees on campus,” said Cartken co-founder/COO Anjali Naik. “That’s really where robots fit in well, to transport food over these short distances at this volume…We’ve always seen this as something that will expand traditional delivery options, having this addition to the delivery network that we see today.”

Read more: Grubhub Robotics Partner Predicts the P2P Future of Automated Delivery

  1. Robot invasion alarms hospitality unions

A nascent line of robots has begun to fill positions in understaffed hotels, and groups of workers are sounding the alarm that the nascent army of automatons, currently numbering at least 200 nationwide, threatens to grow and replace paying members. However, the American Hotel & Lodging Association notes that the hospitality industry has lost 1.3 million jobs in the past two years and that around 49% of hoteliers say their properties are “severely understaffed”. .

Read more: Understaffed hotels are hiring robots – and unions are backtracking

  1. A Fully Automated Spaghetti Restaurant Opens in Tokyo

The operator of the Japanese cafe chain Pronto Corp. opened a spaghetti restaurant with a fully automatic kitchen in Tokyo, allowing minimal labor to serve the dishes. The P-Robo food processor, jointly developed with Tokyo-based technology company TechMagic KK, prepares a dish of spaghetti in 45 seconds, automating the cooking process, from boiling the pasta to mixing with the sauce and more ingredients, and all the human employees then have to do is put the cooked spaghetti on plates, add some toppings, and serve.

Read more: Opening of a self-cooked spaghetti restaurant in Tokyo

Prime: The food hall is a world-class dining hall for the Northern Virginia office complex

Contact Mike Buzalka at [email protected]

Richard Dement

The author Richard Dement