Coming future of restaurants.

We analyzed the reports of the scientific research for the restaurant industry of Foresight Alliance’s team of futurists. As a result, we chose the best 8 things.  Hope this gives more insight to you.

 

THE DISRUPTORS THINK AHEAD

 

Foresight Alliance’s team of futurists apply science and research to help companies build business plans that withstand, respond to, and even capitalize on developments that may arise in the coming decades.

 

WHAT ARE THE POTENTIAL RAMIFICATIONS OF TODAY’S WAY OF LIFE ON TOMORROW’S WAY OF LIFE?

 

Each disruptor is a “space to watch.” These are not predictions, nor even expected futures — but they are possible futures, based on external factors such as demographic trends and artificial intelligence.

Disruptors are opportunities, too. They can help us look ahead to spaces where there’s a need, spaces where people aren’t working in them yet. The trick is to get as many people working in them as possible, thinking about the future together. We’ve selected a few we think could have a particular impact on the restaurant space.

 

1. APPS Challenge Your Brand

Consumers may grow increasingly loyal to third-party delivery apps, eclipsing loyalty to individual restaurants.

Third-party delivery apps are emerging as a key gatekeeper between consumers and restaurants, able to capture consumers’ business with convenient, frictionless ordering. With a growing number of consumers using third-party apps as their primary interface with restaurants, app companies could build on these relationships by creating private-label brands, similar to what many big-box and grocery stores have done. By contracting with local restaurants to offer app- associated “house-brand” meals, app companies could further sever a direct connection between restaurants and consumers.

Why this could happen

• Rapid rise of food delivery and other off-premises options.
• Consumer expectations of seamless convenience.
• Consolidation among food-delivery apps.
•  Success of private labeling in retail.  
• Apps lock in customers through a “network effect” — the more users who use the apps, the more valuable the apps.
• Delivery services’ acquisition of “shadow” restaurant URL domains.

Why this MATTERS FOR RESTAURANTS

• Start-up independent restaurants could find opportunities in wholesaling to delivery apps.
• An industry-financed delivery app could preserve restaurants’ direct brand relationships with consumers.
• Restaurants can use specialized, unique menu items to defend against brand disintermediation.
• Food-delivery packaging becomes an increasingly important touchpoint for brand interaction with consumers.

 

2. Big Tech Bundles Food

Non-food companies could add food and prepared meals to their offerings as an added service.

For example, a media-streaming service could buy or pair with existing meal delivery services to create an all-in-one dinner and entertainment experience. Or an online retailer could leverage one-click ordering, logistics and delivery expertise to add meals to their subscriptions. Restaurants could move beyond current loyalty or rewards programs and offer flat-rate monthly subscription plans to customers.

Why this could happen

• Growth in third-party delivery apps.
• More online retail options. 
• Low-friction buying options (e.g., one-click purchases).
• Expectations and lifestyles of digital natives.
• Dominance of “big tech” companies with expertise in logistics and last-mile delivery.
•  Proliferating delivery models and services.

Why this MATTERS FOR RESTAURANTS

• Well-funded, non-traditional businesses could stake out positions within the restaurant industry and disrupt the status quo.
• Non-traditional operators will bring new ideas and new approaches to the restaurant industry.
• There will be opportunities for existing operators to partner with the new entrants.
• The scale, reach, and commitment to years-long losses to capture market of some online retailers will test competitors.
•  There will likely be greater integration of industry segments — wholesalers, grocers, supply companies — as new-entrant companies use logistics experience to maximize efficiency and minimize costs.

 

3. Intelligent Restaurant

Information technology will permeate restaurants.

This will enable restaurants to interact in real time with an evolving digital ecosystem of apps, services and personal AI assistants (apps such as Siri (Apple) or Alexa (Amazon) that understand natural-language voice commands, complete tasks for the user, and over time “learn” their owners’ preferences). All will deeply integrate into consumers’ everyday decisions. It will be increasingly important for restaurants to provide accessible, detailed and accurate data. Restaurants will be able to use new data capabilities to develop dynamic menus with real- time pricing that can respond to supply-and-demand changes. Relevant data about restaurant operations will include details on nutrition, preparation methods, ingredients and supply-chain authentication.

Why this could happen

• Near-universal smartphone adoption. AI as personal assistant and gatekeeper between a brand and consumer.
• The spread of the Internet of Things (IoT), physical objects mbedded with electronics, software, sensors and network connectivity that enable the objects to collect, send and receive data.
• Growth of voice search, which allows users to search the Internet by verbally asking a question via smartphone, smart device or a computer.
• Growing demand for personalized diets (e.g., allergies, weight, religion, ethics).
• Consumer choices as an expression of social and political values.

Why this MATTERS FOR RESTAURANTS

• A growing information ecosystem will require upgrades and integration of restaurant data collection and IT systems.
• Brands will market directly on virtual-assistant platforms and may find the platforms’ algorithms to be highly responsive to small tweaks in restaurant pricing or other data.
• All aspects of restaurant operations will be more transparent, such as health inspections, safety training, staff certifications and food sourcing.
• Effective management of food allergens will grow in importance as consumers expect documentation of food preparation, ingredients and practices.

 

4. Virtual Restaurants & Cloud Kitchens

Accelerating trends in technology and consumer demand will lead to more “cloud kitchens” AND “virtual restaurants”.

Restaurants that exist only online or via an app. Growth will be fueled by the expansion of central kitchens for food prep, and social media marketing that showcases menus, philosophies and chefs. New chains could quickly emerge regionally or nationally.

Why this could happen

• Proliferation of centralized kitchens serving delivery.
• Expansion of online delivery brands.
• Rising real estate and labor costs.  
• Time-pressed consumers who don’t want to cook.
• Expanded role of social media in brand marketing.
• Increasing demand for convenience.
• Lifestyles of “digital natives,” those who have grown up in the digital age.
• Food-preparation robotics and new delivery options.

Why this MATTERS FOR RESTAURANTS

• The rise of “placeless” restaurants will challenge and redefine the concept of what a restaurant is.
• Like other industries that have moved online, virtual restaurants would likely see a relative lowering of costs (such as staff and rent) and of other barriers to entry in launching a restaurant.
• Virtual restaurants could substantially alter the franchising model.
•  The expansion of centralized kitchens for meal prep will support the ongoing growth of app-based meal delivery services.
• A shift to cloud kitchens would likely affect municipal real estate markets as well as local commercial and retail areas that serve the customers of physical restaurants.
• Surprise pop-up versions of these online-only restaurants could bring the experience of these restaurants to the real world and build exclusivity.

 

5. Autonomous Vehicles

Autonomous vehicles (AVs) promise to change how people on the road get their food, and what they eat and drink in cars.

People will have more time to eat, with both hands, in their vehicles. Longer travel times will be possible, making it useful to carry and reheat food while on the road. Restaurants can geo- target their marketing. Eventually, driverless cars will go through drive-thrus.

Why this could happen

• Artificial intelligence advances. 
• Autonomous vehicle development. 
• Consumer convenience expectations.
• Expanding online ordering and delivery infrastructure.
• Patterns of automobile and truck use.
• Advanced safety technology. 

Why this MATTERS FOR RESTAURANTS

• Restaurants that engage early with AVs will get practice in processes that are likely to become common in the future.
• Software, including AI assistants that recognize voice commands and complete tasks for users, will increasingly choose destinations and will eventually interface with cars directly. Having a strong and clear marketing presence in all relevant channels — including screens in AVs — will grow more important for restaurants.
• Autonomous delivery vehicles may be feasible sooner than fully self-driving passenger cars and could change the economics of delivery.
• Restaurant layouts and drive-thrus will need to accommodate interactions with self-driving vehicles.
• Cars that are increasingly hands-free will mean different kinds of foods can be consumed in cars.

 

6. The Bionic Restaurant

Automation and robotics will begin to play a greater role in food preparation and the kitchen line.

Automation technologies such as touchscreen ordering kiosks are already spreading in front-of-house restaurant operations. Back-of-house operations will become more fully automated as costs fall and flexible, reprogrammable robot systems grow more sophisticated. This will allow automation of more of the repetitive elements of food preparation and even permit motion-capture replication of the movements of chefs. Chefs will work in collaboration with these systems, using their physical senses and expert judgment.

Why this could happen

• Machine-learning advances (machines learn from data, identify patterns and make decisions with minimal human intervention).
• Development of flexible, reprogrammable robots.
• AI services provided by Google, Amazon, Microsoft, and others.
• Growth in data analytics.

Why this MATTERS FOR RESTAURANTS

• Higher automation-backed kitchen productivity can reduce staffing needs and alter compensation patterns.
• Using robotic equipment will become part of the kitchen staff skillset, and part of restaurant kitchen workflows.
• Robotics will enhance food-quality consistency.
• Operations will have higher capital costs, and potentially lower labor costs.

 

7. Third Space Restaurants

The decline of shopping malls and “bricks-and- mortar” retail will lead to restaurants becoming even more important for public outings, community engagement and socializing.

With their expanded and versatile seating options, gastropubs and full-bar fast-casual restaurants could evolve into American versions of German biergartens, with less emphasis on table turnover and more emphasis on facilitating repeat socializing by customers. Café seating and local independent restaurants could help transform food courts in the direction of food halls and bustling Asian street-food markets.

Why this could happen

• Rise of ecommerce and decline of shopping malls.
• Need for social space as more people work remotely or at home.
•  Aging of baby boomers.
• Retailers co-locating restaurants with stores. 
• Rise of delivery, keeping people at home, or in offices.
• Mainstreaming of ‘foodie’ culture.
• Expansion of outdoor restaurant seating areas.
• Growth and popularity of coffee bars, craft breweries and food halls.

Why this MATTERS FOR RESTAURANTS

• Growth in takeout and food delivery will increase the importance of the face-to-face restaurant experience.
• The need for more socializing space will change restaurant layouts and space allocation. Zoning laws could interfere with outdoor seating allowances.
• Embracing the social aspects of global food cultures can add an experiential component to restaurant visits and expand the appeal of international food offerings.

 

8. Culinary AI

Artificial intelligences with knowledge of cooking techniques, food chemistry, recipes, and alcohol will produce unexpected new culinary and beverage experiences.

An AI with the algorithmic ability to analyze and synthesize inhuman amounts of data and information about foods, beverages, ingredients, chemical compounds, and tastes will result in the creation of recipes, dishes and beverages beyond, and unlike, what humans would produce. Some AIs will become as well-known as human chefs, baristas and bartenders.

Why this could happen

• Rapid advances in artificial intelligence.
•  AI-derived new discoveries.
•  AI-designed recipes.
• Algorithmic eating guidance.
• Machine-readable data (ingredients, processes, etc.).
• Popularization of AI chefs, baristas and bartenders in the media.

Why this MATTERS FOR RESTAURANTS

• AI chefs and recipe builders could create entirely new categories of cuisine and beverages, which could lead to new kinds of restaurants.
• Because they “live” in software, AI chefs are placeless and thus could be run at many locations simultaneously.
• More facets of cooking will be organized to be readable by artificial intelligence.
• If provided with medicinal and health information, AI chefs driven by algorithms could be programmed to maximize the health benefits of recipes and foods.
• Backlash against automation of all kinds could create a “return to artisanal” movement — predicated on humans being the center of all parts of the food and beverage process.

 

We, AAMS(AA Merchant Services) always trying to be a good merchant services provider. Endless research is one of the ways to improve our professionalism and to be a good merchant service provider.