LESSON 1.2.INNOVATIONS OF FOODSERVICE

• Twenty years ago, there were 2 options for delivery: pizza or Chinese food. Today there’s no limitation, thanks to third party delivery services such as DoorDash, GrubHub, pabitbit, food panda, Uber Eats and more. Data in Second Measure reported U.S. restaurant delivery sales grew 52 percent year-over-year in May 2019

  RESTAURANT, REIMAGINED
• As worklife has evolved, so has workplace dining. These days, good food options at work are necessary for recruiting and retention, especially in our competitive, low-unemployment economy.

  WORK : WHERE TO GO FOR FRESH FOOD OPTION
• “a tiny market in your office,” by providing self-serve refrigerators they stock daily with grab and go fresh food options, available to workers 24/7. The tech makes it easy to administer: just swipe your card, open the fridge to access salads, drinks, and more, which show up on your credit card bill.

  BYTE SUPPLIES
• __ offers something similar to third party restaurant delivery, with a focus on corporate customers, not consumers. Their app connects workplaces to local food businesses, and they help coordinate delivery of the food, set up, on-site service, and clean-up.

  ZERO CATER
• __ calls itself a “virtual café” that delivers fresh, hot meals to the office, packaged individually so everyone gets to eat what they want. For workplaces that don’t offer food, an employer can outsource restaurant runs to them, with billing that allows the company to subsidize the meals.

  EAT CLUB
• Of course the other piece of the puzzle is packaging. Companies are working diligently to solve the problem of fried food beyond even French fries. Anchor Packaging’s Crisp Food Technologies containers utilize a patented “convection cross-flow design that relieves moisture and condensation while maintaining food temperature.” They claim that independent studies by retailers and restaurants show that the temperature and texture of fried foods fare better in their containers during a 30-minute delivery.

  RE-IMAGINING MENU AND PACKAGING FOR DELIVERY
• An enterprising employee on McDonalds’ sustainability team connected the iconic brand to his former employer, Ford, for an all-American solution. Ford will use coffee chaff, a by product of coffee bean roasting, to make auto parts. McDonalds is also working on an evolved paper straw, after the backlash that their first attempt drew, in part for not being recyclable.

  The artificial intelligence system allows operators to identify what’s being discarded, giving them data on when and where waste occurs, which is the first step in eliminating it.

  GREEN KITCHEN AND PACKAGING
• A somewhat obvious solution is back of house automation, and chain operators like McDonalds have spent millions developing and implementing solutions like their automated smoothie and McCafe drink machines, in other words, robots. However, they still need a

  SELFSERVICE 2.0 AND GRAB AND GO