Should we bring in robots or drones to serve our food? Christine and Keith discuss the future of automation in the industry. The two hosts also share valuable tips on how to stay consistent with your dining experience and the things that you might think customers don’t notice but actually do.
[00:43] Current Events
[03:21] Unions in the Industry
[15:12] Drone Delivery
[17:00] The Devil is in the Details
[28:57] The Bigger Picture
[35:48] COV-Hole of the Week
A number of chain restaurants are automating their labor, and both aren’t feeling too hot about the idea— Keith thinks burger “flippies” could work in stadiums and airports but not on the frontlines and a human body still needs to facilitate orders for cafes like Starbucks and Dunkin Donuts. Christine isn’t a fan of the whole “robots replacing humans” idea, which takes out the personal relationship out of the restaurant. The upside however is that robots eliminate errors, ensure portion control, reduce food waste as well as sick days of hourly employees. Having robots is still a novelty in the industry which is good for PR and can bring in increased foot traffic.
Putting on a Show, All Theater
Putting up a restaurant is all about creating the image, the guest experience, manufacturing, serving, and consuming the product in the same four walls. From bathrooms to parking lots, how wobbly the tables are and kind of toilet paper you use; what the guests see and how they see it should be very important to operators and even director-level roles.
Where to Find Them:
Facebook - DeVita & Hancock Hospitality Group Inc.
Instagram - @devita_hancock_hospitality
Official Website - DeVita and Hancock Hospitality Group
Christine DeVita on LinkedIn
Keith Hancock on LinkedIn
This episode is sponsored by
· Anchor: The easiest way to make a podcast. https://anchor.fm/app
Support this podcast: https://anchor.fm/behindthecounterdhh/support