Today, restaurant retailers operate on traditional infrastructure with technologies from various vendors and complex end-to-end logistics involving material and food sourcing, recycling to prepping, cooking, and delivery. For restaurants to be considered next-generation, every one of these aspects will have to be transformed by setting a higher standard of quality, safety, and performance. Each of these requires a rethinking to better answer the ultimate question of what a restaurant should be and what it stands for in today’s understanding and wisdom of ourselves and the world around us.
After all, food is our sustenance — the healthier and sustainable it is, end-to-end, the better we are as humanity and the world we create for generations to come.
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