THE MAGAZINE OF THE ARIZONA RESTAURANT ASSOCIATION
Food Tech Bytes
2 4 FOOD TECH CONNECT:
REMAKING THE FUTURE OF FOOD Across this cycle of human food experiences— production distribution, manufacturing, shopping, and eating—emerging technologies are poised to take us beyond those limits and transform our food experience. See how technology is remaking the future of food with a look at the Institute for the Future’s Seed of Disruption report .
From gadgets and software that help restaurants improve margins, to crowdfunding platforms that help food artisans kick-start their business, to big data and apps that allow consumers to make more informed choices, there has been an explosion of innovation that is disrupting how food is produced, distributed, sold and consumed. Arizona Restaurant News hacks the technologies changing the future of food.
Explore this global hub of industry news and commentary on food, drink, design and more.
Get to know Arizona’s food scene through stories, interviews and conversations with industry insiders.
GADGETS Smartphones, smarter cooks
GROCERY STORES Supermarket Social
4 0 what
MESSAGE FROM CHAIRMAN
Five Action Items in This Issue meet our members page 14 find a crowd page 40 get dressed up page 52 discover seed money page 58 make ‘em hungry with food photos page 66
1 2 3 4 5
FARMING TECHNOLOGY MEET OUR MEMBERS Joe Johnston, Agritopia
Learn from the best with this business know-how guide filled with ideas, tips and resources.
5 2 WEARABLES Hardly Uniform
AWARDS Innovation in the Kitchen
6 6 SOCIAL MEDIA #instafood
FUNDING Fundraising Frenzy
SOLUTIONS AND SERVICES G O B E Y O N D F O O D by
HELPING YOU BECOME THE RESTAURANT OF TOMORROW
President & CEO Steve Chucri Membership, Vice-President Jana Shelton Editor Marketing & Events, Director Tiffanie Hawkins ProStart & Education Foundation, Manager Tracie Head Public Affairs & Communications, Manager Chianne Hewer Partnerships & Industry Programs, Manager Brynn Johnson Magazine Design VE Marketing Photography Grace Stufkosky Photography
At Sysco we understand that stocking your kitchen with food and supplies is only part of the equation.
INSIGHTS GUEST MANAGER
GO with reduced costs GO with guest management GO with online ordering GO with repeat customers GO with driving sales GOBEYONDFOOD.COM
4250 N. Drinkwater Blvd., Suite 350 Scottsdale, AZ 85251 P 602.307.9134 F 602.307.9139 azrestaurant.org
Technology continues to have a profound effect on how and what
we eat. In the 365 days since Arizona Restaurant News’ technology
crossroads: the intersection of food + technology
issue, much has happed in the
…tech is shaping and changing the way we interact with and consume food , both inside and outside of the restaurant
food + tech world: connected
restaurants, social supermarkets,
and a plethora of new gadgets.
In this issue we explore how
tech is shaping and changing
For centuries before the dawn of modern technology, our ability as
the way we interact with and
culinarians and restaurateurs was largely determined by the
consume food, both inside and
techniques we could master as individuals. Whether honing our knife
outside of the restaurant.
skills, exploring new cooking methods, learning new recipes or
developing our understanding about business interactions, much of
What does the future of food + technology look like? Where is
this work involved many hours of research, exploration and learning.
innovation happening? And what conversations are we not having
Over the past few years, the dramatic expansion at the intersection
that we should be?
of food and tech has allowed technology to supplement, and in some
The future is now.
ways supplant our need to build a foundational knowledge of cooking
techniques and business practices. Access to millions of cooking
videos, innovative apps and software and a myriad of social media
platforms means that technology has influenced and enhanced our
Steve Chucri President & CEO, Arizona Restaurant Association
culinary lives, augmenting our ability to be food experts in a
new digital age.
message from chairman
human technology vs.
Feature To the extent that you, the restaurant owner, is willing to adapt, I promise you one of your competitors is out there pushing us to the next level. Let’s embrace it, let’s be a part of the technology talk, and let’s use the modern-day language to tablets, bytes, touch screens or hashtags. The restaurant industry embraces the use of innovative thinking, processes, applications, systems, and platforms. From electronic menus to social media sharing, technology in farming and time temperature tools; simply keeping up with modern times isn’t as necessary as being ahead of the curve for restaurants.
In an industry dependent on serving and feeding people , it’s hard for me to image a career in it without humans. Humans are the sole recipient and basis of the hospitality and restaurant business. The personal touch, the individual uniqueness and the sincerity of a smile make up a big portion of our existence, and I don’t see that going away any time soon. I do see, however, our industry constantly adapting and seeking the progressive curve, whether that is through current trends or through technology.
better communicate to our customers - The Humans.
Sincerely, Bobby Fitzgerald Bobby Fitzgerald
…let’s be a part of the technology talk, and let’s use the modern-day language to better communicate to our customers - The Humans.
We want to make our customer’s happy, and we especially want to communicate in the language that they speak. Many millennials won’t remember life without gadgets,
Try something new
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ARN: DO YOU USE TECHNOLOGY AT AGRITOPIA? IF SO, HOW? JJ: We use it many ways. For communication, we use social media to tell our story and make linkages. We use iPads and Square for farm transactions. In the restaurants we use KMS tied to POS to make for integrated, speedy service. We use Basecamp to run all of our development and restaurant projects.
meet our members
Joe Johnston — the “Joe” behind Gilbert favorites Joe’s Real BBQ and Joe’s Farm Grill — has a gift for turning ideas into reality. It’s something he realized shortly after selling his first business, the Jamaica-themed coffeehouse chain The Coffee Plantation, and it has helped him establish several popular East Valley eateries over the last 17 years. We sat down with Joe to talk about the future of technology in restaurants. ARN: WHAT IS AGRITOPIA? JJ: Agritopia is a village life oriented community located in Gilbert on our former family farm. It includes 450+ homes, restaurants, a school, and assisted living all centered-around a certified organic urban farm.
Owner and Founder of Agritopia , Joe’s Real BBQ , Joe’s Farm Grill , and Liberty Market
Member Since: 2001
with Joe Johnston
ARN: WHAT ROLE DO YOU THINK TECHNOLOGY HAS ON FOOD PRODUCTION? JJ: We use it in our kitchens to integrate data and then
communicate to the various stations. In addition, I am working with a local engineering firm to add advanced process control to our smoking process at Joe’s Real BBQ . This is something that will help improve consistency and overall quality. On the farm we use it to manage CSAs, restaurant accounts, etc. so we can focus on farming while giving good customer service. ARN: WHERE DO YOU SEE THE FUTURE USE OF TECHONOLGY GOING IN THE FOOD INDUSTRY? JJ: I think that it will be used to improve communication and service in the fast casual and quick service segments. Automation will also help improve product consistence and order accuracy. It will also improve operational productivity. Furthermore, social media will continue to help with low cost, direct to consumer marketing and storytelling.
innovation in the kitchen
Feature The National Restaurant Association’s recent announcement of the 2015 Kitchen Innovations ® (KI) Award recipients brings Arizona Restaurant Association Industry Partner Ecolab’s family of brands to four total awards since its 2005 inception. Ecolab, fluent in innovation, works as a true partner with our members to keep their kitchen equipment running at peak performance and help ensure food quality and safety. It’s at the heart of what Ecolab does and the reason their best-in-class equipment leads the way in foodservice solutions every day. Take a look at Ecolab’s 2015 award-winning brand Syncra Total Hand Hygiene System.
Implementing efficiency in time, space, and energy in the kitchen is arguably one of the most important objectives, right? The 2015 Kitchen Innovations Awards celebrate this while acknowledging the companies you need to know to truly benefit in areas of energy efficiency, waste reduction and improved productivity. Advancing the future of the kitchen, the 23 selected innovations were chosen from an esteemed panel of judges looking for products that address cross-functionality, faster cook-up times, space constraints, water waste reduction, enhanced energy efficiency, increased safety, and, of course, sanitation. Ergonomics and smart technology was even implemented to help these products learn and adapt to various conditions. Leaders in kitchen innovation cook up efficiency
Whether you’re looking to save time, space or energy, this year’s Kitchen Innovations Award recipients are sure to pique your interest. Find out how these innovations can make your kitchen better, safer and more efficient.
Syncra™ Total Hand Hygiene System
Easily retrofitted on hand washing sinks using the existing plumbing, this automated, touch-free, water-and- soap delivery system follows a strict, yet adjustable, 3-step process (Water & Soap, Timed Lather & Scrub, and Rinse) to ensure increased employee compliance, standardized hand-washing procedures and consistent results, all while using 50% less water than traditional hand washing.
Exclusive health care pricing and solutions for Arizona Restaurant Association members advantages for your ARA member business: } Health care reform guidance and solutions } New health care discounts for NRA/ARA members } Lower-cost medical products } Bilingual resources for Hispanic/Latino owners, operators and employees Together, the National Restaurant Association (NRA), Arizona Restaurant Association (ARA) and UnitedHealthcare offer special
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Find out what the ARA and UnitedHealthcare can do for your business. Contact your broker, the ARA or Clinton Wolf at (312) 348-7064 or firstname.lastname@example.org.
Food plays a multifaceted role in our lives. However, the dynamics of our global food system have become increasingly complex and dangerously unsustainable. What will we be eating in twenty years? How will we produce food in the future to sustain over 9 billion people? These are just some of the urgent questions we face that can only be addressed through the continuous process of innovation. The Institute for the Future (IFTF) has already started the conversation with their year-long exploration into the ways that emerging technologies and sciences are reshaping the global food web which led to the creation of the forecast map, Seeds of Disruption: How Technology is Remaking the Future of Food. Technology is having a huge impact on the way the food system functions. The Global Food Outlook’s program Seeds of Disruption map leads us through parts of the food system – production, distribution, manufacturing, shopping, eating… and points to where technological innovations and trends are reforming these parts and how this will lead the food system into the future. For each of these, the map includes signals —today’s innovations that indicate a direction of future change. For example, small food producers could learn from ColaLife’s strategy to tap into existing distribution infrastructure by literally filling the gaps in shipping containers. Or small, autonomous robots, such as
Prospero , could enable cultivation on hard-to-reach surfaces and depopulated rural farms.
At the edges of the map are “strains of uncertainty”, wildcards that are low probability but with the potential for high impact. These are seen in experiments such as Ghost Food that use
MANUFACTURING - is standardized for scalability Remixing standardization from standardized to personalized formulation
PRODUCTION - aims for intensification Reorganizing intensification from resource-intensive agriculture to low- impact alternatives
DISTRIBUTION - requires efficiency Rebalancing efficiency from large-scale efficiency models to distributed resilience
EATING - convenience and affordability still trump all else Redefining convenience from on-the-go eating to mindful food experiences
SHOPPING - centralizes food in a common marketplace
Rethinking centralization from centralized shopping sites to just-in-time delivery
Artifacts from the Future Technologies create bold new possibilities. But people, and their tastes and values, determine which possibilities become reality. Here are four essays that explore how the world forecast map describes intersects with human values for food freshness, sustainability, satisfaction, and convenience – an illustration that makes the future more tangible in the present. As you stare at the butcher’s case, you can’t help but think about how much you’d really like that grass-fed, pasture-raised beef, but you know your partner isn’t having it—not nearly sustainable enough. You’d settle for lab-grown, but that just isn’t natural enough for him. You can’t, for the life of you, understand how it’s somehow more natural to eat something that got hit by New Metrics at the Butcher
multisensory technologies to explore future dining experiences in an eating landscape altered by climate change and biodiversity loss.
For over 46 years, part of IFTF’s core business has been to connect innovators from around the world with industry leaders, policymakers, and the broader public. With Seeds of Disruption and their ongoing food futures research , they aim to bring sys- tematic futures thinking to food system efforts, with a view that encompasses multiple scales, levels of uncertainty, and radically different possible futures. From wherever you stand in the world food web—from food scientists to farmers, entrepreneurs to politicians, to all of us eaters—we invite you to engage in this conversation, and seek the disruptions that will be useful in the long term. Start your own conversation by viewing the map .
a bus, but road-kill meat is his preference. And with the upscale, eco-conscious crowd at West Oakland Community Market, it’s always in demand. Concepts such as carbon footprints and food miles, humane treatment of animals, ecosystems management, and waste reduction are all big concerns for eaters today. However, as our ability to take all of these to the extreme increases, we’ll see the tradeoffs and choices become more dramatic, creating diverse new sustainability standards. While eating road-kill and invasive species are, today, fringe behaviors, in a decade, they could become commonplace. You’ve been making that six-hour flight from Los Angeles to New York every month for a year and you hit peak- peanut consumption long ago. You just got an email that you’re finally eligible for a free in-flight meal upgrade to the virtual reality dining service for tomorrow’s flight. You used to scoff at people wearing them, but after reading a few reviews online, it sounds like you’re actually in for a treat. A few people say that the virtual seared foie gras is better than any they’ve had in reality.
The ability to directly and precisely manipulate the human senses will open a new frontier for creating food experiences. Initial attempts to rewire taste will likely be around curbing the hardwired drives for fats and sugars to improve health. However, as we develop a more nuanced understanding of both the chemical and psychological components that make up how we perceive food, people will start hacking the senses for many different goals—maximizing bliss, recreating nostalgic meal experiences, or making healthy, but bland, foods more enjoyable.
Virtual Reality In-flight Dining
Freshness: Quantifying Peak Flavors
Your fridge always used to have a few of those notorious tomatoes—the ones whose skin is just starting to shrivel. You knew you should eat them, but always passed them up for fresher looking alternatives until it was too late. But now you can’t ignore them! It is that tomato’s dying wish to be consumed at peak freshness, and Crisply won’t let you forget it. So far it’s working! You’re throwing out less produce while also branching out to try new recipes. Freshness-sensing packaging and produce stickers will provide more precise expiry information than traditional “best by” labels. However, this information has the potential to overload consumers with metrics and considerations that don’t help them make decisions. To truly make this information actionable, people will need solutions that make interacting with the new data intuitive and enjoyable.
Autonomous Vehicle Shopping Systems
You’ve been in stop-and-go traffic for almost an hour now. You normally use this time in the passenger seat of your self-driving car to finish up work emails, but all those are tended to, so you decide do some grocery shopping and surprise your kids with their favorite Amazonian fruits tonight. Your daughter loves cupuaçu, and you’re excited by the new “delay delivery” feature, which analyzes current traffic and makes sure that your purchase is routed to arrive home at the same time you do, so you can be the one to hand it to her directly. In a decade, new technologies of coordination will make it possible to order almost anything from anywhere and have it arrive at a designated place and time. New platforms and smart logistics systems are poised to disrupt the largely untapped market for fresh food delivery. As the cold chain expands in places such as Brazil or China, rapidly urbanizing areas might leapfrog the less efficient supermarket model in favor of streamlined food delivery systems. 33
smartphones, smarter cooks
In fact, a recent report from the Acquity Group , revealed
that nearly seven in 10 consumers (67%) will own an
in-home Internet of Things (IoT) device within five years,
while 13% of consumers are expected to have at least one
IoT device in their house by next year.
From a smart kitchen scale and a chat app to communicate
with you appliances and an organic food sensor, cooking
Culinary Dropout Smart kitchen gadgets school amateurs turning them into everyday chefs
is set to get a whole lot smarter. Here are a few gadgets
revolutionizing the food industry.
Drop is a cooking scale and recipe book all wrapped up into
one neat little package. Connect the scale to your iPad to
weigh your ingredients, and follow Drop’s recipe instructions
for a step-by-step guide to deliciousness. If you realize you’ve
only got a little bit of sugar left, or you don’t want to make
Consumers are already using their tablets and mobile devices
in the kitchen in place of their battered old cookbooks, so it
comes with little surprise that high-tech gadgets that can sync
with them are redefining how we cook, what we eat, what
groceries we buy. Increasingly, the connected kitchen is
helping at home cooks live up to their culinary potential.
enough brownies for a small army, Drop can help you scale up
or down so you don’t end up setting your oven on fire. With
cool infographics and clear instructions, even the most useless
amateur baker can create something delectable.
Enlist the help of technology to meet your dietary goals with
the Countertop —the smart food scale that gives you real-time,
graphic insight into the nutrition of the food you eat. Designed
to work with Crockpot slowcookers, Vitamix blenders (when
you retrofit them with dedicated Countertop adaptors), fitness
trackers like Jawbone UP and platforms like Apple Health,
this innovative scale makes it easy to plan meals, personalize
LG’s HomeChat allows users to communicate with home
nutrition goals and customize ingredients to give you a better
appliances, as if they were real people. A partnership with
idea of what you’re putting in your body.
Japanese mobile messaging client Line, when used with LG’s
Smart Manager software for refrigerators, HomeChat will allow
users to message their fridge from the grocery aisle and ask
questions like: “Are there any eggs left in the fridge?,” or
“Is anything about to expire?”
The Penguin Organic Food Safety Checker goes beyond labels
and tests food for traces of chemicals, including pesticides and
antibiotics. Users must insert a tiny piece of food (or a drop
of liquid) into the sensor, and results are ready within minutes. While the process seems a bit cumbersome, it could prove a game-changing tool for discerning foodies, institutions and food manufacturers alike. This is not your average George Foreman grill. The roughly 12-pound Cinder Sensing Cooker is still almost a year away from release, but it’s already turning heads — in part because it aims to make cooking a bit easier by combining the precision of sous vide with the simplicity of a countertop grill. This precision cooker can cook almost any food perfectly based on weight, composition and desired done-ness all controlled through an iPad app. Customize cooking cycles or even check on the status of your food wherever you have an internet connection. reserve 38
People all over the world are currently using the internet
for almost everything – to communicate, share photos and
moments, and even buy and sell things. Most people say it is
the way of the future, and if you can’t keep up you’ll be left
behind. Some of our legislative leaders believe so much in
ry day, the business of Washington happens at our tables. A policy deal. A new business. The next big idea… Serving 130 million people every day. Let the conversation begin. AmericA Works Here ® See how at Restaurant.org/AmericaWorksHere Legislative Update Special Edition: Crowdfunding and Patent Trolls
online innovation and use of technology, they are creating
legislation around crowd-funding for businesses, concepts or
most anything. Crowdfunding is the practice of funding a
project or venture by raising monetary contributions from
many different individuals, done by the use of the web.
Arizona State House Representative Jeff
Weninger, and Congressional Representative
David Schweikert are seeing eye-to-eye on the
concept of online access to raise funding for
Q: How can technology be used as a positive factor to the restaurant industry, without replacing the ‘human hospitality’ aspect?
Representative Weninger lives in Chandler and is a restaurant
owner himself. This legislative session, he has focused on the
need for online efficiencies in both government and business,
and has promoted the use of crowdfunding through a bill that
JW: If each restaurant owner handles their social media
Congressman Schweikert testified in support of.
themselves, for example, then it’s the personality of their
entity that is actually speaking. You cannot farm that kind of
We wanted to know how crowdfunding impacts the restaurant
interaction out to an agency.
industry; here is what the legislators had to say:
Q&A with Arizona Representative Jeff Weninger, District 17 on crowdfunding and online communication:
Congressman David Schweikert on online innovation for restaurants:
Q: What is the easiest way to explain crowd-funding?
At the Arizona Chamber Eggs &
JW: Crowdfunding is leveraging the goodwill and the
Issues Breakfast on Tuesday,
entrepreneurial tendencies of your community to raise
March 10th, Congressman
money for a project or business.
David Schweikert used his time
Q: Does crowdfunding apply to restaurants?
to address the importance of
JW: Restaurants could definitely use crowdfunding. Whether
online innovation and technology
it’s a community who wants to fill a space that is been vacant
for business owners. His passion and energy on this topic
on the corner for 10 years, or it’s a chef looking for his/her first
shook the room alive, as the Congressman was very serious
break – crowdfunding can definitely be utilized.
about Arizona companies understanding what is happening in
the world around us by way of the internet.
Patent trolls are still coming after restaurants, and yours could be next. If your restaurant hasn’t been on the receiving end of a legal shakedown from a patent troll, your time may be running out. Over the past few years, patent trolls —companies that purchase vague patents and threaten to sue restaurants and other businesses that don’t pay licensing fees for their use of common technologies—have cost the economy more than $20 billion a year. The number of lawsuits is on the rise. Patent Freedom , which collects data on patent troll activity, reports that 3,716 companies faced lawsuits from patent trolls in 2013, up from 3,352 the year before. And patent trolls aren’t just going after big companies. A 2012 study by Boston University researchers found that most defendants in suits brought by patent trolls were small or medium-sized companies—those that can least afford the often seven-figure costs of defending against patent infringement lawsuits. Patent trolls have come after restaurants for common service-enhancing features like online ordering, in-store WiFi, and digital menu boards. The NRA on Patent Trolls
“I believe the restaurant industry, over the coming years,
will be a front runner in demonstrating the economic
advantages that accompany the use of emerging capital
markets like crowdfunding.
Unlike ever before, small business owners today have the
ability to reduce the high levels of risk associated with
restaurant ownership by spreading it across a large group of
investors who come from the surrounding community and have
a vested interest in the restaurant’s success.
It truly is an industry at the heart of emerging peer-to-peer
digital markets, and it’s going to be fascinating to watch both
develop moving forward.”
- Congressman David Schweikert, CD-6
Seeking relief for restaurants The National Restaurant Association recently joined United for Patent Reform , a coalition of businesses and trade groups representing technology, retail, communications, construction and other sectors, to ask Congress to make changes to help end frivolous patent-infringement lawsuits. Among other reforms, the coalition is seeking an end to vague demand letters designed to extract early settlements; clear, specific explanations from patent trolls regarding their interest in the patent; protections for the end users of products and technology; and requirements for patent trolls to pay plaintiffs’ legal costs when their infringement lawsuits are unsuccessful. Help could be on the way in the form of the Innovation Act , recently introduced in the House by Rep. Bob Goodlatte (R-Va.). The bill aims to curb frivolous infringement lawsuits by requiring plaintiffs to disclose the owner of the patent and why they’re suing the defendant, as well as allow some of the costs of defense to be shifted to the plaintiff if the lawsuit is unsuccessful. The bill passed the House with bipartisan support in 2013 before stalling in the Senate.
As the online grocery delivery space explodes, brick and mortar grocers are searching for ways to keep customers coming back. Whole Foods launched a new “Store of the Future” last October, and it’s chock-full of immersive digital experiences. It has gigantic digital screens that display an Instagram feed of locally grown produce and farmers and a digital mirror that lets shoppers strike poses and recommends health products. The upscale grocer—with the help of SapientNitro’s Second Story —has loaded up its new flagship store in Alpharetta, Ga., with digital experiences that: connect Whole Foods brings food retail into the digital age Supermarket Social:
consumers with the people who are supplying their food; educate shoppers on the company’s commitment to sustainability; and serve as a discovery and recommendation engine for new products. This won’t look like an Apple store, though. “We wanted to bring in some cool digital elements, but we didn’t want that to detract from the shopping experience,” said Matt Courtoy, Whole Foods’ social and digital media specialist. Whole Foods makes an impressive effort to bring food retail into the digital age with a series of innovative interactive experiences that have launched in its newest Atlanta store. Created by SapientNitro’s Second Story , they include an interactive wall of window panes in the store’s café offering shoppers a glimpse into the lives of local providers who cultivate and grow the food.
Magic Mirror – After a person looks into the mirror, the “magic mirror” assigns shoppers’ body movements one of three auras – energize, refresh, or relieve – and suggests products from the Whole Body range. Whole Foods’ tech-savvy spin on shopping is the latest effort by a grocer to differentiate itself in an increasingly competitive market. Earlier last year, AmazonFresh launched in New York, and Walmart is starting to offer more organic products. The new interactive platforms are a part of Whole Foods’ “Values matter” advertising campaign aimed at all its customers that are health-conscious and want to know more about where their food is sourced from – something the company says it has done for decades, just not in advertising. With plans to expand to 1,200 stores, Whole Foods is enlivening the shopper experience giving way to the ‘store of the future’.
The three digital installations include: Farm…..Meet Table – Interactive windowpanes (maps, videos, Instagram feeds) where shoppers can look into the lives of the people who cultivate and grow the food that they are buying. Perfect Pairings – Interactive touchscreens recommend pairings of wine and beer for particular foods that shoppers are buying or based on their existing food preferences.
For servers, chefs and other restaurant staff, high-tech
multitasking is the name of the hospitality today’s speed-
focused connected world. With patrons to serve, constant
orders to keep track of and a fast-paced environment to
navigate through, the food service industry is turning to
wearable devices that could upgrade day-to-day operations.
As new technology like the Apple Watch and Google Glass
becomes increasingly sophisticated and affordable, restaurants
should consider the ways integrating the new devices into their
daily tasks could help business. Here’s a few of our favorites…
INNOVATION AS A KITCHEN TOOL Staff Training
Hands-free technology is an incredible advantage in the
Wearable technology dresses up restaurant operations
kitchen, allowing real-time communication without distracting
from the task at hand. Google Glass, for example, allows chefs
to video stream their cooking process from a first-person
perspective . Trainee chefs can then watch these videos on
their own device and replicate an instructor’s movements as
they work. This allows a detailed one-on-one lesson to be
USA Today reports the pilot program “condensed an 80-page training handbook into a series of on-screen prompts” in Google Glass, which was then shown to new employees. The Glass program walked employees through everything from cooking chicken to closing down a store, and according to its developer, Interapt, the software resulted in faster training times. Interapt estimates that more-efficient training could ultimately save fast-food companies like KFC up to two percent in labor costs, translating to “millions of dollars” in savings. THE CONNECTED KITCHEN Real-time Equipment Alerts
broadcast to an unrestricted number of people simultaneously.
Mobile developer Interapt has already trialled the technique
in the USA, partnering with Yum! Brands’ KFC to develop a
training program for their commercial kitchens. The platform
provided staff with detailed training videos and recorded
in-store transactions that could be reviewed by management.
This granted staff in other locations – head office, for example
– a live, on-the-ground perspective. The trial aimed to improve
customer service and the quality and speed with which food
was produced. With speed of service a major draw in fast food
and takeaway restaurants, this could drastically improve sales
Wearable tech can also be synced with other technology – smart ovens, for example – to determine when specific temperatures have been achieved or cooking times reached.
and consumer experience.
Employees would receive alerts allowing them to react swiftly to undesirable situations, reducing waste, loss of money and improving food quality for customers. Similarly, technical support, such as appliance repair could receive real-time alerts about malfunctions and connect to see exactly what the operator is seeing to provide feedback.
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With the recent arrival of smartwatch apps for Pebble Android and now Apple Watch , frictionless dining – when transactions at restaurants between ordering, paying and receiving a meal, happen with less human interaction to slow down the process – is becoming the restaurant hospitality model. Less employee interaction frees staff to be more customer-focused. Think about it. If employees no longer need to be stationed behind the register, they can work the floor: helping customers pick-up online orders or operate self-service kiosk; delivering food to tables; offering drink refills or checking in to see if a diner is
Contact David DeLorenzo Direct 480.776.6981 email@example.com www.BARandRESTAURANTinsurance.com I N S U R A N C E
enjoying their meal.
The food industry is an industry known for driving innovation, personal aspirations, new products, and social change. Getting projects off the ground has been notoriously difficult. Even with popular products, new prototypes and new concepts entirely, thin margins make it hard for producers and restaurateurs to reach beyond their bread-and-butter to reinvest in their businesses to help them grow. But that’s all about to change. A recent phenomenon flooding the Internet, called crowdfunding is making it easier for food entrepreneurs to discovery culinary-minded investors. Fund to Table: 5 Food Crowdfunding Platforms for Culinary Investor Discovery
As new platforms are created and launched every day, crowdfunding becomes more prevalent with even more niches being defined. Whether you are a tech-savvy entrepreneur or a food connoisseur, there is now a perfect crowdfunding website to gather support and fuel your new business. Here are five crowdfunding platforms perfect for validating product market fit, raising capital and marketing your product or service. Barnraiser SUMMARY | Barnraiser is a crowdfunding community dedicated to powering the good food movement. With an ambitious goal of putting $1 billion in the hands of food innovators, the crowd- funding platform collaborates with sustainable food artisans, farmers, educators, and community leaders to launch projects Fea ure
that reshape our food systems. Barnraiser empowers those same people to connect with innovators, share their inspirational stories, and collectively fund their success. BEST FEATURE | Barnraiser is not only a place to find a project or create a project, but it’s also a place to meet innovators. The social community component features voices of people involved in the movement, thus allowing for the unexpected discoveries of other people and other content — other aspects of the food movement that you didn’t know about. WHAT TO CONSIDER | Projects must be looking to raise at least $2,000. Right now, Barnraiser projects are successfully funded 82% of the time and on average raise $12,000.
investors. The database includes information like the number of investments completed, average investment value, investment portfolio composition and investor location. This comprehensive investor listing makes it easier to connect with likeminded funders.
COST | Food entrepreneurs can test the product via a free trial .
COST | The platform takes a 5 percent cut of successfully funded projects, and its payment processing partners take 4-5 percent.
Crowdfooding SUMMARY | Where food meets financing, Crowdfooding is an equity-based crowdfunding platform for food startups that connects food entrepreneurs with investors.
BEST FEATURE | It currently offers a matching making service tool, which features a commercial database of active food
fundafeast SUMMARY | Crowdfunding newbie fundafeast provides mentorship and capital for “anything and everything food related”. BEST FEATURE | Unlike crowdfunding giants like Kickstarter and Indiegogo , the site has a “Keep It All” policy, which mean startups can keep anything they raise, minus the site’s 4 percent fee. You can also take the funds out as you earn them – you don’t have to wait for the campaign to end. WHAT TO CONSIDER | In addition to helping food startups crowdsource capital, the NYC-based food crowdfunding platform offers mentorship and services from partners for things like website development, legal help and product design guidance.
EquityEats SUMMARY | Equity Eats connects restaurant investors with chefs and provides software solutions to chefs so they can manage their restaurants and their investors can get real-time analytics about their investments’ performances. BEST FEATURE | Unlike other equity-based crowdfunding platforms, EquityEats does not rely solely on accredited investors. Instead, they use “intrastate” crowdfunding rules, which allow any resi- dents of a particular state to invest in a business in that state. WHAT TO CONSIDER | EquityEats is all-or-nothing, so if the project doesn’t meet it’s funding goal, the funds will be returned to the investors. Also, each project is limited to 100 investors, and those investors must be accredited.
COST | The platform takes a 4 percent fee.
COST | Entrepreneurs have to pay a set business support fee to raise money on the platform.
Foodstart SUMMARY | The first crowdfunding site designed just for the food-and-beverage industry, Foodstart aims to help restaurants, food trucks, bakeries, breweries and co-ops raise capital in small increments, $50-$250, from their friends, family and future customers. The platform takes a cue from kickstarter and allows campaign supporters to receive rewards for their contribution in the form of a gift card for perks like discounts and VIP treatment. BEST FEATURE | Among its unique offerings: a $1,000 seed-match for businesses, physical cards for backers, and a free, social-media marketing program. COST | The platform takes a 5 percent processing commission of projects, and its payment processing partners take 2.9 percent credit card fee.
How restaurants can use photos
The Instagram Manifesto
Instagram is a simple photo and video sharing app with a huge and growing following, especially among millenials. People use it to capture special moments, events, and conversations – and lots and lots of food. Millions of food photos are uploaded with filters, comments, emojicons, hashtags and links everyday. Restaurants need to be doing the exact same thing, to communicate with the generation in the way that they speak. But, we also want you to be careful when you enter the world of social media. Here are some tips from the Arizona Attorney General’s office on Instagram: Using Instagram is easy: You take a picture or up to 15 seconds of video and customize your media with filters and other enhancement tools. You add a caption and hashtag to represent it. Then you hit Next and choose how you want to share – just to your Instagram followers or outside to the world, even linking to Facebook, Twitter and other social media services. HOW TO USE INSTAGRAM
COOLIN’ DOWN SUMMER
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to join the ARA viSit azrestaurant.org or call 602-307-9134
There’s MORE to Mission
Full Service Distributor • Business Solutions • Exclusive Brands •
90 Years of Service
Come Get a Taste of What’s Cooking in Our Kitchens!
At Shamrock Foods, we treat customers as friends, and all associates as family. As your full service distributor, we are proud to offer endless solutions for your business needs.
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Fresh Produce • Full Service Beverage Department • Shamrock Farms Dairy • Grocery • Meat Facility with Custom Cuts
Visit swgasliving.com/foodservice or call Michael Favela at 602-395-4037 for more information and to make an appointment.
Arizona Restaurant Association Golf Classic 2015
BE ON THE GREENS
S T A R F I R E G O L F C L U B N O V E M B E R 1 6 , 2 0 1 5
9 AM SHOTGUN START / 3 PM HAPPY HOUR
Four-Person Scramble / Food, Wine & Spirits / On-Course Contests Mini Expo on the Greens / Raffle
4250 N Drinkwater Blvd., Suite 350 Scottsdale, AZ 85251 / 602.307.9134 azrestaurant.org
Now open and fully stocked to meet your foodservice needs.
Visit Shamrock Foodservice Warehouse for quality, variety and excellent customer service. We’re dedicated to meeting your foodservice needs, from center-of-plate, dairy, produce and oil to equipment and supplies— all with no membership fee.