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Report predicts operators’ biggest kitchen concerns 25 years from now

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Artificial Intelligence (AI), zero waste and food implanted with nutrients are all front of mind for hospitality professionals asked to predict the top industry trends in 25 years’ time.

According to the poll of 750 executives by Brita Professional, operating sustainably will be the norm for establishments in 2044, with 81% believing that achieving zero waste will be the top sustainability initiative by then.

This is closely followed by kitchen technology that delivers smart cleaning and less water waste (72%) and product innovation that sees a total ban on single-use plastics (53%).

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In 2044, food and drink will be served 24/7 and the majority of hospitality professionals either agree (52%) or strongly agree (29%) that technology will develop to help businesses deliver this continual service.

However, the barriers to providing a 24/7 service include team members not having the skills to deliver personalised dining experiences (58%), a shortage of team members (52%), insufficient equipment and unreliable equipment (42%).

To overcome these barriers, 45% of hospitality professionals believe investment in machine protection, such as water filters to ensure equipment stands the test of time and is running sustainably, is key.

49% of chefs and business owners also think that kitchen machinery which is self-servicing – such as conducting its own maintenance like replacing water filters – will be the most likely technological change in 25 years’ time.

The increased use of technology is, however, a concern for industry experts, with 72% predicting there won’t be a need for front-of-house teams as customers will order via electronic menus or social media.

And they fear a greater use of technology could lead to a decline in job availability and the use of machines that aren’t as responsive as humans.

Technological advancements will, however, put a greater emphasis on human interaction and customer service, according to 62% of decision makers, and people will look to hospitality venues to provide it.

Sarah Taylor, managing director of Brita, said: “If there’s one glaring observation from our research, it’s that advancements in technology will be the driving force for change in the hospitality industry in the next 25 years.

“With equipment having such a prominent role in all aspects of a hospitality business, maintaining its performance is paramount not just to the efficiency and adaptability of kitchens, but to its environmental impact. As such, investing in protection is one of the most important things for hospitality professionals to keep in mind as their business expands.”

Tags : Brita Professionalkitchensresearch
Andrew Seymour

The author Andrew Seymour

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