Robot Employees are the Latest Grocery Store Technology

2019 is proving to be an innovative year for the foodservice industry. Technological advances such as cashless stores and apps that help fill more restaurant seats with hungry diners aren’t the only latest trends.

Some of the latest innovations we’ve seen at Foodable are introducing technological advances, like robots, to the grocery store space.

Grocery chain Stop and Shop, is partnering with mobile market startup Robomart to bring a new method of grocery delivery to Boston this Spring. Instead of having customers order their groceries and deliver them to the door, customers will be able to order a remote-operated Robomart vehicle to their door via an app and pick out their own produce from a pre-stocked vehicle.

The Robomart app utilizes a patent-pending RFID “check-out free” system, charging customers automatically for items.

Another way technology is becoming more prevalent in the grocery store space is shown by Giant Food Stores.

Recently, the chain introduced a robot named Marty to its 172 United States stores. Marty is  built to roam around the store, looking for spills and trip hazards, which are reported to store employees. But that’s not all Marty can do, the robot can scan shelves for items that are out of stock, and perform price checks, looking for discrepancies between the shelf and the store’s scanning system.

Watch the video above to learn about other technological advances in the grocery store industry, and what companies are employing robots.

Produced by:

Rachel Brill

Rachel Brill

Social Producer


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Is The Future of Dining Digitization? Allset CEO Thinks So!

We are living in a world with a live and thriving “on-demand” economy.

From having the choice to watch your favorite TV shows on your own time and schedule, to ordering meals and groceries through your mobile phone or online.

Companies seem to have finally figured it out…

Time is of the essence!

People seem to be willing to pay for their precious time to avoid time-consuming, mundane tasks. And with so many efficiencies taking place in different aspects of people’s lives, consumers are getting accustomed to speedy services so they can get back to what’s most important to them.

This phenomenon has us thinking… Is the future of dining digitization?

On this episode of On Foodable Feature, we learn from Stas Matviyenko, CEO and co-founder of Allset—a San Francisco-based application that aims to help restaurants provide a more efficient dining experience to guests who are short for time.

Watch the full interview to learn how this app can help increase a restaurant operation’s bottom line, how the technology integration would look like, and costs associated with the service!

How to Define Your Restaurant’s Values and Company Culture

Listen on: iTunes | Google Play | tunein | iHeartRADIO | Spotify

On this episode of The Barron Report, Host Paul Barron speaks with Doug Radkey, strategist, consultant, speaker, author, Foodable contributor and founding partner of Key Restaurant Group. In this Skype interview, the two discuss some of the most influential decisions you will make for your restaurant.

Determining your vision, mission, culture, and value statements means understanding your goals.To be able to state them clearly will set your restaurant or any business up for success.

Radkey defines value as “the regard that something is held to deserve; the importance, worth, or usefulness of something.” For your restaurant or bar, it is a statement that informs not only your customers, but also your staff, about the business’ goals and what its core beliefs are.

Watch this video above for insights on the four-step process needed in order to guide your decision-making and help explain your restaurant’s intentions to customers.


SHOW NOTES

  • 8:44 - How Restaurants’ Value Statements Are Crossing Over Into Social Movements

  • 11:21 - Communicating Value Statements Between Management and Staff

  • 15:18 - Trends in Canadian Restaurant Markets


  • 0:15 - Introducing Industry Expert, Doug Radkey & Thoughts on Building a Brand

  • 1:39 - The Basis of Defining Your Restaurant’s Value Statements

  • 5:18 - Defining the Difference Between Value, Mission, and Culture Statements

 
 

Produced by:

Paul Barron

Paul Barron

Editor-in-Chief/Executive Producer


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Culinary Cannabis with The Herb Somm, Jamie Evans

Cannabis is introducing a whole new aspect of the restaurant industry. With the emergence of some of the most renowned chefs beginning the process of developing menu items related to CBD and Cannabis, to CBD taking the lead currently in the approval process via the recently approved $867 billion Farm Bill which allows for use of CDB in food-related items. What we are seeing is a massive early adoption to integrated food and menu concepts by restaurants and experts around the US. I get a chance to explore the idea of tasting and pairing Cannabis related items with food and wine with Jamie Evans, the Herb Somm as we discover new aspects to the integration and new age of unique ingredients.

I continue to be surprised in the advancements of ingredients, flavors and culinary techniques that chefs are integrating every year, but 2019 seems to be the year of Cannabis and will surely be a major campaign topic in the upcoming 2020 presidential election. A small or possibly huge setback is the recent banning of CBD products by restaurants in NYC. However, this action is not without a fight when you consider Andrea Drummer. Drummer, a former drug counselor turned definitive expert on edibles and cannabis is pushing back on the bizarre circumstances that have led to CBD being banned as a food additive, even as its legality has been firmly established. It appears that this new form of creativity in food will face a bit more in the way of challenges this year.

Stay tuned as I continue to explore this critical time in the evolution of culinary creativity to understand where we are really going with the future of Cannabis. Will this be a new era in similarity to when alcohol products began showing up in menu items at restaurants around the world or is it a fight that will be forthcoming for years to come?

Video Produced by:

Nathan Mikita

Nathan Mikita

Director of New Media/Producer


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Building the Right Marketing Plan for 2019

Listen on: iTunes | Google Play | tunein | iHeartRADIO | Spotify

Marketing for 2019 is beginning to morph into a new face of digital, in person and one to one marketing that involves a variety of strategies that are improving the overall performance of restaurant operators across the country. The four P’s have been a cornerstone of measuring and developing a plan in the past around Product, Price, Place, and Promotion and today is no different.

I get a chance to sit down with The Restaurant Coach, Donald Burns and explore some of 2019’s key marketing tips to employee for your restaurant as we discuss the issue around Price and why it is much more than what is on your menu, all the way to Promotion and what new tactics are working and what is not.

We also discuss the falling engagement on Facebook for restaurant operators and the potential of new platforms and tactics that might be more effective including creating content for your business as a new strategy for 2019. Even email is coming back with today's operators and the potential of a new club strategy vs loyalty. As you can see this podcast is packed with ideas and discussion on ways to improve your marketing position for 2019.

Stay tuned for my breakdown of the Top Loyalty programs for 2019 and why I think they work and what they need to do to improve.

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