By Mae Velasco, Custom Content Editor
Cooking is a science just as much as it is an art. And while the science part of culinary is usually associated with the food chemistry behind how ingredients change in texture and taste as molecules act together, there’s a new science in foodservice that’s revolutionizing the way we think about our industry: data science.
That’s right, we’re going from bites to bytes.
Big data. Unstructured data. Thick data. Data is the digital buzzword rising up in the restaurant and hospitality space. Although it is something our leaders and executives are seeing more of every day, it is something that many brands still find difficult to grasp and use to their full potential.Read More