The LetsLunch app organises meetings with interesting people during your lunch break. Where and how else will digitalisation and gastronomy meet in the future?
They will meet everywhere in the operational process! Reservations, shift scheduling, purchasing processes, cooking technology, cooling technology ... everything is becoming digital. This has a multitude of benefits. It helps to save money in terms of energy and cost of goods, and it also helps with revenue: with the data which I can generate from the table reservation and the till system, I have a better idea of who my guests are, how often they come to my restaurant, what they like. I can therefore make my entire marketing strategy more effective, map the customer journey and ultimately generate more sales – just as they have been doing in other industries for a long time now. On a side note, digitalisation is not replacing actual human contact with the guest in the restaurant itself. That human contact is actually becoming more important. We are glued to our screens all day long – the real human encounters that we experience in gastronomy are a little break from that.
And which food trends will we be able to enjoy soon?
I'm really excited by what is currently happening with homemade non-alcoholic drinks in gastronomy. The trend started with homemade lemonade. Now, restaurateurs like Sebastian Frank from Berlin's Horváth are developing exciting creations from whey, fungi or bouillon. These are used in various ways, including as accompaniments. Something a little different to the typical wine with every course!
Further information: www.nomyblog.de
