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NEWSLETTER

14 June 2018



** Looking to the future with technology
------------------------------------------------------------

It is clear that new technology has the potential to change foodservice. As we explore in this week’s article on the technologies being implemented in the wider sector (https://www.fcsi.org/foodservice-consultant/the-americas/new-technology-foodservice-virtual-augmented-reality/?utm_source=FCSI+Newsletter+signups&utm_campaign=db9b5c4a99-EMAIL_CAMPAIGN_2018_06_14_10_50&utm_medium=email&utm_term=0_90409853d5-db9b5c4a99-121805177) , both front and back of house are benefiting from increased efficiency and new possibilities.

Virtual and augmented reality are just two examples of innovation that have already started to have a real impact on operations, but artificial intelligence and other technologies are being trialled by many and look set to offer tremendous benefits too.

Though the gains are quite evident, many are still getting used to technology playing an ever-increasing role in an industry synonymous with people and service.

Marrying the people aspect of hospitality with these technologies might present some hurdles along the way, but in a sector that is suffering from well-documented challenges, including cost pressures and staff shortages, the development is surely only heading in one direction.

At a time of big change, taking the best of the new technology available and making it work alongside the skilled people already operating in the sector will yield great results.

Tina Nielsen, editor, Foodservice Consultant
@TinalNielsen (https://twitter.com/tinalnielsen?utm_source=FCSI+Newsletter+signups&utm_campaign=db9b5c4a99-EMAIL_CAMPAIGN_2018_06_14_10_50&utm_medium=email&utm_term=0_90409853d5-db9b5c4a99-121805177)

New technology in foodservice: virtual and augmented reality (https://www.fcsi.org/foodservice-consultant/the-americas/new-technology-foodservice-virtual-augmented-reality/?utm_source=FCSI+Newsletter+signups&utm_campaign=db9b5c4a99-EMAIL_CAMPAIGN_2018_06_14_10_50&utm_medium=email&utm_term=0_90409853d5-db9b5c4a99-121805177)

From robotic kitchens to augmented reality designs, new technology is potentially transforming the foodservice industry. Chris Evans explores the picture

AMERICAS

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The 2018 World’s Best Restaurants, 51-100, announced (https://www.fcsi.org/foodservice-consultant/worldwide/2018-worlds-best-restaurants-51-100-announced/?utm_source=FCSI+Newsletter+signups&utm_campaign=db9b5c4a99-EMAIL_CAMPAIGN_2018_06_14_10_50&utm_medium=email&utm_term=0_90409853d5-db9b5c4a99-121805177)

The 2018 list is marked by geographic diversity as restaurants in 23 countries are among those ranked

WORLDWIDE

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In my view: David Clayton FCSI (https://www.fcsi.org/foodservice-consultant/eame/view-david-clayton-fcsi/?utm_source=FCSI+Newsletter+signups&utm_campaign=db9b5c4a99-EMAIL_CAMPAIGN_2018_06_14_10_50&utm_medium=email&utm_term=0_90409853d5-db9b5c4a99-121805177)

British-based design consultant David Clayton FCSI of BSK Design tells Michael Jones how spending six months on the shop floor was a good grounding for a varied and successful career

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