By Alison Krueger, Mid-America Real Estate

In an era where culinary innovation meets cutting-edge technology, the dining experience is undergoing a remarkable transformation.

Gone are the days of simply perusing a paper menu and flagging down a server for your order. Today, restaurants are embracing a brave new world of technological advancements that are reshaping every aspect of the dining industry. From interactive menus that leap off the screen to the seamless integration of artificial intelligence (AI) and robotics in the kitchen, the restaurant landscape is undergoing a profound technological makeover right in front of us.

What technology can you expect on the menu? Automation, AI and robotics. Current staffing challenges, menu inflation and high labor costs all contribute to the reasons in which restaurants are turning to technological solutions. Next year, 63% of restaurant operators will hop aboard the tech savvy train and invest in upgrading their menu, ordering and payment solutions.

Over the past few years, Panera Bread has been vigorously testing a variety of new restaurant designs, from a dual drive-thru model with increased pickup and contactless options to a Next Gen design that modernizes and revitalizes the dine-in experience.

Prior to the pandemic, many restaurant chains were already leading the industry with digital capabilities and an omnichannel infrastructure. COVID-19 underscored the importance of off-premise channels in the food business. A number of companies have redefined the dining experience to serve today’s guests in an increasingly off-premise world.

Part of the success of Crumbl Cookies, which entered the Minnesota market a few years ago, is due to their outsized digital presence. The cookie company app is the sixth most downloaded one in Apple’s app store’s food and drink category. That puts it ahead of older and much larger chains such as Domino’s, Taco Bell and Chipotle Mexican Grill.

While some retailers toy with implementing simplistic versions of AI in their current business models, others have sought out more advanced, highly customized AI derived solutions to fit their newly found needs. For instance, Chipotle Mexican Grill’s newest technology investment, Chippy, is an automated tortilla chip maker. Meanwhile, Panda Express has adopted robotic woks that operate 25% faster than manual models.

On paper, restaurants staffed by robotics appear to offer ultimate labor efficiency, but the reality of foodservice automation remains a work in progress. In the next five to 10 years, you will see more robotic arms at fry and griddle stations. Robotics will primarily be used to help fill a widening employment shortage across the hospitality industry.

Not all AI implementations will be robotic, Jetson-like futuristic concepts. Some smart kitchen technology advancements are going to be as simple as intelligent appliances, LED lighting, high efficiency heating and cooling systems, low-flow plumbing fixtures, tankless water heaters, ENERGY STAR rated kitchen equipment, kitchen display systems, low volatile organic compound (VOC) finishes and automated pizza oven conveyor belts.

New kitchen design will feature renewable energy from wind and solar power. McDonald’s, KFC and Chipotle Mexican Grill have signed agreements or will be installing solar in the new year at several of their locations.

Taking flight this year – drone food delivery! Expect to see more partnerships between restaurants and drone companies with the hopes of expediting deliveries and cutting costs for consumers. 

The fusion of culinary creativity and cutting-edge technology is reshaping the way we dine and how restaurants operate. From streamlining operations and enhancing customer experiences to ensuring food safety and sustainability, technology is no longer just a complement but an essential ingredient in the recipe for success.

As we look to the future, we can only imagine the endless possibilities that lie ahead in this dynamic, tech-infused culinary landscape. So, whether you’re a diner eager to savor the latest innovations or a restaurateur poised to embrace the next wave of change, one thing is certain – technology will continue to tantalize our taste buds and redefine the very essence of dining for generations to come. Bon appétit and may the future of restaurants be as delicious as it is innovative!

Alison Krueger is a Leasing Specialist at Mid-America Real Estate – Minnesota, LLC.

This article originally appeared in The Connection, a monthly newsletter publication of the Minnesota Shopping Center Association. To learn more about MSCA and what they do for the Minnesota retail industry, visit https://www.msca-online.com/.