How Will Waste Food Management and Sustainability Be Realized in Gastronomy?
* Which Alternative Protein Sources Will Be Used in Future Restaurants?
* How Will Raw Food Practices Be Realized in the Future?
* How will robotic applications and artificial intelligence be used in gastronomy?
* How Will the Understanding of Culture and Taste Change in Gastronomy?
* The Role and Importance of Organic Agriculture and Good Agricultural Practices in Sustainable Gastronomy
02.09.2022
What Will the Restaurants of the Future Look Like?
* How Will Waste Food Management and Sustainability Be Realized in Gastronomy?
* Which Alternative Protein Sources Will Be Used in Future Restaurants?
* How will robotic applications and artificial intelligence be used in gastronomy?
* How Will the Understanding of Culture and Taste Change in Gastronomy?
* The Role and Importance of Organic Agriculture and Good Agricultural Practices in Sustainable Gastronomy
* Which ones will be used in the menu trends of the future in gastronomy?
* How Will Sustainable Restaurant Cuisine and Sustainable Restaurant Menu Details Change in the Future?
What are the characteristics of the Restaurants of the Future? How will it be served in the restaurants of the future? What changes will occur in new restaurant trends in the coming years? Which of the new Future Menu Trends and new gastronomic trends applications will take place in the Restaurants of the Future?
While it is difficult to make clear and precise predictions about the restaurants of the future, a few trends and innovations can provide clues as to how they will shape the industry. Here are some predictions about what the
restaurants of the future might look like. The features of the restaurants of the future below will cover the general, although not all classes of restaurants.
Technological Integration
Digital Menus:
Digital menus that can be accessed via QR codes or viewed on interactive tablets may become widespread.
Automation:
Robot waiters, automated ordering systems, and AI-powered guest services can be seen more.
Smart Kitchen Appliances:
Thanks to IoT (Internet of Things) integration, smart ovens, cooking equipment and stock tracking systems can streamline (
New Kitchen Trends) kitchen operations.
Sustainability and Environmental Awareness
Local Product Usage:
The 'farm-to-table' concept, using fresh, organic produce from local producers, may be popular.
Waste Management:
New techniques and systems can be introduced to minimize food waste.
Energy efficiency:
Renewable energy sources such as solar energy and energy efficient devices can be used.
guest Experience
Personalization:
Algorithms that analyze guest preferences can make personalized menu suggestions.
Virtual Reality:
Virtual reality technologies can be used to offer guests a different experience.
Multiple Experiences:
Concept restaurants that combine food, music, art and technology may attract more attention.
Health and Safety
Contactless Service:
Especially after the pandemic, applications such as contactless payment and contactless order taking may become even more important.
Hygiene and Sterilization:
Advanced cleaning technologies such as UV sterilization may become standard.
Social and Cultural Factors
Cultural diversity:
With globalization and immigration, ethnic dishes and fusion cuisines may become even more popular.
Community Focused:
Restaurants can focus more on community building and social responsibility projects.
It should not be forgotten that these estimations are based on my personal experiences in four different continents and 500 thousand km of gastronomy studies, (
New Gastronomy Trends) as well as the evaluations of my conversations with my colleagues serving in this field. In addition, when I take into account current trends and possible technological advances as a basis, and what surprises await us in the future, some details may not be completely certain.
But these trends are in different geographies around the world:
* Current economic conditions,
* Culinary cultures,
* Gastronomy seasonal differences,
* Legal and local government differences,
* Technological developments of the countries,
-- subject to change. In addition, the above-mentioned details provide ideas on how the restaurant industry can follow a path in the developed world countries in general.
*** You can contact me through my contact information for more information on the topics mentioned in the above article and to get support on the topics within
my service areas for gastronomy consultancy. ***
Coord. Chef Ahmet ÖZDEMİR
International And Intercontinental
Restaurant Consultant And Kitchen Consultant
Ottoman and Turkish Cuisine World Envoy