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“A Taste of Tech: Future of Food" Panel – 5 Key Takeaways
CSSI Staff Post – September 17, 2020
Recently, a few CSSI team members and I attended “A Taste of Tech: Food of the Future,” a virtual panel hosted by General Assembly and moderated by foodservice professionals from The Hatchery Chicago. It delved into a topic I have always been interested in: how food and technology can come together in new ways to make peoples’ lives easier. The panelists discussed how consumers' habits and behaviors will continue to transform with the introduction of new technologies in the food and beverage industry.
As expected, nearly every topic related in some way to COVID-19 and how it is changing our food landscape. Here are five key takeaways that can serve as thought starters in your operation:
- The pandemic is speeding up foodservice technology innovation in ways we’ve never seen before. Kevin Steele, chief information officer of the National Restaurant Association, mentioned front-of-house adaptations that add convenience and reduce contact, such as QR code menus and pay-at-the-table functionality. He also discussed operational innovations such as blockchain relative to supply chain, so operators can track product from its inception at the farm to the store, including how it’s been stored and handled.
- Grocery delivery is here to stay. Riana Lynn, founder of food science and supply chain software company Journey Foods, noted that people across all generations, from boomers to Gen Zers, use delivery apps to order groceries, and that trend will continue in the future.
- We need to empower all types of food entrepreneurs. During the panel, Riana stated an interesting data point: There is 1 food scientist for every 40,000 people in the U.S. You never know where or from whom the next brilliant, creative foodservice idea will arise, and the industry should welcome a wide range of voices to pull up a seat at the table.
- Predictive data can change the way people shop. Lesley Butler, chief marketing officer at meal service company Tovala, thinks that—similar to the way that data informs online ad serving to individuals—grocery stores may use predictive data in the future to better map out stores based on how a majority of consumers shop.
- Operators and manufacturers should prioritize sustainable packaging. All of the panelists agreed that everyone from CPG brands to independent restaurants should invest in packaging that reduces environmental impact, such as recyclable/reusable containers or packaging with reduced plastic.
As the food world continues to evolve, I predict we will see food companies across different sectors use innovative technology to drive sales and build brand loyalty. As if we need more temptation, this technology will likely make eating out or grabbing a quick bite from your favorite restaurant easier and more convenient than ever before!
Bryan Fisherkeller
Associate R&D Chef
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