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AI and Robotic Revolution: A Glimpse into the Future of the Restaurant Industry

Modern Restaurant Management

And with robots like Tao greeting customers at the door, even front-of-house roles might be at risk. In a world where robots handle every aspect of farming, 3D print houses on demand, and automate the production of everything from food to clothing, what will be left for humans to do? They weren't alone.

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Three Data-backed Strategies to Reduce Restaurant Operating Costs Without Sacrificing Service Quality

Modern Restaurant Management

Replacing a front-of-house employee costs an average of $1,056, while back-of-house replacement jumps to $1,491. Management replacement is even more expensive at $2,611 per position—nearly 150 percent higher than front-of-house costs.

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CHEFS – SIMPLE AT A DIFFERENT LEVEL

Culinary Cues

Meticulously clean kitchens; pristine, starched chef whites; the very best equipment and ingredients from around the world. Youre a chef, dont take the easy route of buying pre-cooked cold cuts for your meat roast, smoke or braise your own; make it your signature and let the customer see the product being sliced in front of them.

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2025 Outlook: Experts Weigh In on Restaurant Trends and Challenges, Part One

Modern Restaurant Management

– Salad House CEO Joey Cioffi In 2025, restaurant chains will increase their usage of connected equipment to be more responsive, resilient, and ready to meet evolving customer expectations in a data-first, efficiency-focused world. At the same time, technology is poised to play an even bigger role in the coming year.

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For Restaurants Cutting Their Carbon Footprint, Composting Food Scraps Is Just the Beginning

EATER

Heating and cooling, refrigeration, and cooking equipment are the biggest energy users, followed by lighting. “Community, environment. It’s part of my DNA. As a chef, I have a responsibility to do my best to create good environments for people, customers, and the community,” says Marnell-Suhanosky. Food service buildings in the U.S.,

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Twenty Years of Change: How Hospitality Tech Evolved and What’s Next

Modern Restaurant Management

Front-of-house teams juggled high guest expectations with paper logs, manual reports, and legacy systems that weren’t built to keep up with the pace of service. They’re the operational nerve center—linking the front-of-house, back-of-house, and everything in between. Real-time insights?

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How Restaurant Robotics Is Reshaping Operations and Service

Goliath Consulting

For many operators, it’s a practical, hardware-based solution that helps maintain service standards while keeping the kitchen and front-of-house running smoothly. The impact doesn’t stop in the back-of-house. What once felt futuristic is now part of daily service in restaurants of all sizes. are shaking up service. Link Toxigon.