- Since the pandemic, consumers have demanded convenience more than ever – especially when dining out. With this demand, there has been a need for fast-food restaurants to step it up a notch. To keep up with this demand, fast-food restaurants need to re-think processes that may have worked before, but are mute now. Having multiple drive-thru lanes, a fully functional app to place an order, and providing value with a loyalty program for example are some major examples that are becoming table stakes.
Source: QSR Magazine. Read the full article here.
- “Smart” farm machinery is becoming vulnerable to malicious hackers which in return leaves global supply chains at risk of becoming exposed to these hackers. If this machinery becomes accessible to hackers, they could potentially exploit flaws in the hardware that is used to plant and harvest crops.
Source: BBC. Read the full article here.
- Robots are making their way into restaurants. In an interview with QSR Magazine, Rachel’s Kitchen shared that they recently introduced the Servi robot to one of their Nevada locations. The goal of bringing on Servi was to serve as an extra set of hands for the front-of-the-house employees. Since the employee shortage, Servi has helped majorly in Rachel’s Kitchen and customers have really taken a liking to the robot.
Source: QSR Magazine. Read the full article here.
- Eco-Products has just rolled out a new compostable sandwich wrap that is made from wax paper, is ASTM D6868 compliant and is certified by the Biodegradable Products Institute as compostable in commercial facilities making it a great eco-friendly option.
Source: Packaging Strategies. Read the full article here.
