Modern Food Service: The Role of Technology Is Changing (Forever) — Galley Solutions
There's been a revolution in foodservice technology in the last two decades. But when we look back, it's incredible that nearly all of it centered around the front of house.
Olo (2005) Square (2009) and Toast (2011) launched and cemented their places as the innovative Point of Sale systems of tomorrow. DoorDash (2013) opened and gained a whisper of market share against Grubhub (2004). And ezCater (2007) had a nearly uncontested hold on the digital catering channel.
The front of house has earned most of the attention, the media, and the investment. But the role of technology in the modern foodservice organization is changing, and quickly. The tech landscape maps of last year are outdated, and the ways companies use tech is more complex than it's ever been. Front of house tech, though still critical, is finally sharing the spotlight with back of house tools and innovations.
And just in the nick of time.
This is part of a series on foodservice tech. Articles in this series:
The Role of Technology in Modern Foodservice Is Changing <- you are here
The Back of House? It’s A Mess Back There
There’s a stunning dichotomy that exists within many food organizations. We’ve seen it firsthand, over and over again.
The front of house experience is polished, user-friendly, and largely automated. Employees can manage their POS easily, sales data integrates into accounting tools, and customers have access to slick loyalty apps. Then, at the same time, cooks in the back race to convert cases of potatoes to gallons of potato soup using literal napkin math. The chef is running between a recipe binder and the pantry, trying to put together tomorrow’s purchase order. And the nutritionist can’t figure out which version of the recipe to put on the nutrition labels.
There is order in the front of house.
The back of house? Unmitigated chaos.
It’s not all that surprising. Chefs and culinary directors don’t typically wake up and think, “I wonder how a computer can make me more efficient”. They are craftspeople and leaders in the kitchen. Tech and efficiency have largely been a matter for the suits, and the business types focused first on areas where they could have a stunning impact: the front of house.
Thankfully, there’s a great alignment happening in our industry. Sky-high staff turnover, supply chain variability, shrinking margins, the ever-growing need to do more with less—the pressures of our modern foodservice industry spare no one. We all, chefs and suits alike, are recognizing the reality now: we’re overdue for a reimagination of nutritionals logging, purchasing, planning, costing, and other back of house processes. Understanding business essentials such as market systems, storeroom operations, cost control, and product information is crucial for improving these processes.
Also Read: What Does Food Data Mastery Look Like In A Modern Food Business?
The Evolution of Modern Food Service Purchasing
The food service industry has undergone significant changes in recent years, driven by shifting consumer preferences, advances in technology, and evolving business models. Modern food service purchasing has become a critical component of this transformation, as restaurants, cafes, and food establishments strive to stay competitive and meet the demands of a rapidly changing market.
One of the key drivers of this evolution is the increasing focus on sustainability and environmental responsibility. Consumers are becoming more conscious of the environmental impact of their food choices, and food service providers are responding by adopting more sustainable sourcing practices, reducing food waste, and implementing eco-friendly packaging solutions. This shift not only appeals to eco-conscious customers but also helps businesses reduce costs and improve their overall environmental footprint.
Another significant trend is the rise of digital technologies in food service purchasing. Online ordering and delivery platforms, mobile apps, and digital payment systems are transforming the way customers interact with food service providers. These technologies create new opportunities for businesses to streamline their operations, improve customer engagement, and increase sales. For instance, digital platforms can provide real-time data on inventory levels, helping chefs and managers make more informed purchasing decisions and reduce waste.
In essence, modern food service purchasing is about leveraging technology and sustainability to create a more efficient, customer-focused, and environmentally responsible food service industry.
What Modern Food Service Purchasing Looks Like Moving Forward
This new focus on the back of house isn’t a monolithic movement, and not everyone is racing toward the same outcomes. There are layers of complexity, with some organizations focused on the more surface-level applications of tech inside their back of house, and others taking the incoming AI revolution as a chance to rethink how everything works from the ground up.
We are seeing most organizations look at tech as a mechanism for improving efficiency through digitization. Common activities include…
Digitizing recipes into a central database that all teams and locations can access as-needed
Calculating theoretical inventory in real time by counting up expected usage from the day’s sales data to give leaders a sense of gap when they run actual inventory numbers
Automatically creating updated nutrition labels when recipes are updated with new ingredients or formulations
These improvements can be hugely impactful to organizations, creating new opportunities to cut out manual data entry and work smarter with food data. Long-term, these improved systems interconnect and add up to something greater than the sum of their parts, especially when we layer on AI.
I think about it like Google Maps. Maps is more than a digital record of streets and businesses. It’s a fully interwoven system of streets, businesses, real-time traffic data, drive time estimates all working together simultaneously to plan routes that save you time—long before you start driving. And that’s just the start. The core Maps dataset is the foundation for countless innovations that are now possible, like augmented reality wearables and business reviews/discovery.
That’s what is so different about today’s common uses of foodservice tech, and tomorrow’s. Today, our most commonly used tech digitizes and data-ifies the back of house (and it’s exactly what most of us need right now). But the end result is a digital storehouse of food and operational data that still requires manual handling to create useful insights.
Tomorrow, our connected food systems will act as dynamic, intelligent networks. Imagine a kitchen where your purchase orders self-adjust based on real-time inventory, consumer preferences, weather forecasts, and even geopolitical events affecting the supply chain. AI algorithms could evaluate these variables to optimize orders, minimize waste, and create accurate forecasts far into the future (like Google Maps planning your route hours or days before you actually drive it). And just like how Maps’s dataset unlocks new innovations not related to calculating drive times, so too will foodservice datasets. Cookies help remember user actions when moving back to a page during the same browsing session, facilitating navigation and ensuring website functionality.
Also Read: The Grammar of Food: How to AI-ify the Culinary Operation
To the culinary director who has a hard time getting cooks to do something as simple as input tasks into a tablet, this might feel a bit pie-in-the-sky. But the reality is, whole industries already operate this way, most notably manufacturing and logistics. And with commercial kitchens looking more and more like a food manufacturing operation, we’re quickly headed that direction.
Comprehensive Resource for Food Service Professionals
Navigating the complexities of modern food service purchasing requires a comprehensive resource that serves as a one-stop-shop for industry professionals. Such a resource should provide detailed information on market and distribution systems, storeroom operations, cost controls, and comprehensive product information.
A truly comprehensive resource brings together useful charts, graphs, and other visual aids to help food service professionals make informed purchasing decisions. This might include data on food trends, consumer preferences, and market analysis, as well as practical tools and templates for managing inventory, tracking costs, and optimizing menu planning. For example, a chart showing seasonal availability of produce can help chefs plan their menus more effectively, while a cost analysis tool can assist in maintaining financial stewardship.
Furthermore, this resource should be designed with the needs of food service professionals in mind, providing accessible and actionable information that can be applied in real-world settings. This might include case studies, best practices, and expert insights from experienced chefs, restaurateurs, and food service managers. By offering a wealth of practical knowledge and tools, a comprehensive resource can empower food service professionals to make smarter purchasing decisions and improve their overall operations.
What Happens to Disconnected Tech That's Siloed Off?
The prerequisite for this evolving future is food systems that can talk to each other. Tools with siloed data won't be able to connect to the whole, and will eventually lose their value as the gains created by connecting systems accelerate.
That's why we've spent so much time designing Galley to enable a universal language for food, because all foodservice systems—planning, inventory, production, and beyond—need to be able to communicate in real-time via a central location: the culinary operating system.
When all our systems and data are stored centrally, the foodservice movement will evolve from a collection of systems into a virtually singular system that guides leaders forward in new ways that are hard to imagine. We'll move from paper maps, to digital maps, to the full AI-powered experience of Google Maps, able to create efficient routes toward our business objectives and dreams that take the entire operation into perspective.
The future is not just digital; it's integrated, it's intelligent, and it's inevitable.
Overcoming Challenges in Food Service Technology Adoption
Adopting digital technologies in food service purchasing can be a significant challenge for many businesses. One of the main obstacles is the need for substantial investment in new hardware, software, and training, which can be a barrier for smaller or more resource-constrained operations.
Another challenge is the need for cultural and organizational change, as food service professionals adapt to new ways of working and interacting with customers. This might require changes to business processes, staff training, and customer communication strategies. For instance, chefs and kitchen staff may need to learn how to use new digital tools for inventory management and recipe tracking, which can be a daunting task for those accustomed to traditional methods.
To overcome these challenges, food service businesses can take several steps. Firstly, they can start by identifying their specific needs and goals, and developing a clear strategy for technology adoption. This might involve conducting a needs assessment, researching different technology options, and developing a phased implementation plan. By taking a strategic approach, businesses can ensure that they invest in the right technologies and implement them effectively.
Secondly, they can seek out support and guidance from technology providers, industry experts, and peers who have already navigated the adoption process. This might involve attending industry events, joining online forums and communities, and seeking out mentorship or coaching. By learning from others’ experiences, businesses can avoid common pitfalls and accelerate their technology adoption journey.
Finally, they can prioritize staff training and development, ensuring that all team members have the skills and knowledge needed to effectively use new technologies and adapt to changing business processes. This might involve providing hands-on training sessions, creating user-friendly guides and tutorials, and offering ongoing support to address any issues that arise.
Conclusion: Embracing Change in Modern Food Service
In conclusion, modern food service purchasing is a rapidly evolving field, driven by changing consumer preferences, advances in technology, and shifting business models. To stay competitive and thrive in this environment, food service professionals need access to comprehensive resources, support, and guidance.
By embracing change and adopting new technologies, food service businesses can improve their operations, enhance customer engagement, and increase sales. However, this requires a willingness to adapt, innovate, and invest in the skills and knowledge needed to succeed in a rapidly changing market.
Ultimately, the key to success in modern food service purchasing is to stay focused on the customer, prioritize sustainability and environmental responsibility, and leverage technology to drive innovation and growth. By doing so, food service professionals can create a brighter future for their businesses, their customers, and the environment.
