Examining BOH Tech Utilization in US Restaurants - Essay Sample

Introduction

This paper aims to examine the utilization of the Back of House (BOH) technology applications in various types of U.S. restaurants. The BOH is whatever customers fail to see when machining visits to a restaurant (Cavusoglu, 2019). It includes the kitchen, freezers, storage, and all that is not visible to customers. At BOH, there are various points of sales (POS) technologies used for accounting/ financial software, enterprise reporting, inventory management software, and other technological equipment such as printers used in the kitchen and the organizations' intranet services (Cavusoglu, 2019. The service sector is one of the most significant industries in the U.S, and the restaurant industry is one of the largest enterprises in the service industry. Restaurant company sales were estimated at about $798 billion at the end of the year 2017. These sales have continued to increase as expenditures in the industry continue to grow. As an outcome, the restaurant industry is one of the fastest-growing industries in the U.S. Many improvements associated with technology have significantly impacted the industry. Technology has become a significant aspect of the business process within the industry. The principal technology methodology used in this industry is the point of sale methodology which is a merge of cashiers and service conveyors that mainly handle food and drinks, and the conveyance of orders to the kitchen and the drink section. It is also a guest-check settlement and interactive operation associated with the customers (Cavusoglu, 2019. There is a significant difference in the point of sales and the BOH technology features between the chain restaurants and independent restaurants. These restaurants recognize themselves as innovators and those that perceive themselves as followers from a technological perspective.

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Some of the technological advancement in BOH is improving the level of transparency, particularly to the employees that the staff may gain perspective. Technological advancement has made it possible to measure and keep track of the cost of food, inventory, the level of finances, and labor scheduling, and productivity. There is technology advancement in financial software, which has helped easier management of cash flow and tracking budget use in the restaurant. Technology has also assisted the labor-management system for better creation of a sound working system for more efficient work within the industry (Cavusoglu, 2019). Also, due to technological advancement, there is a growth in the information technology management system, which permits the restaurant to concentrate on buyers' activities for maintaining profitable customer loyalty in the long run. With the assistance of better management systems between the relationship of the customers, contact information of the restaurant customers for better communication. Another significant trait of this system is that this sector offers a record that has all the useful information such as name and previous meal preferences. It helps the buyers by greeted by the employees and be assisted with their meal preferences. Technology also improves the business intelligence system, which has advanced the balance sheet and the day to day reports. In five years will assist the business in providing the news in real-time (Cavosoglu, 2019). Thus the restaurants can obtain faster and more informed decisions in the future.

Technology has also advanced the inventory management application, which improves the detailed information on the commodities and the price of the products, and shortly, the restaurants will be able to monitor the replacement time of the inventory. Also, the management of the inventory advancement will enable the procedure of ordering and receiving the inventories much more comfortable for the restaurant employees and managers. The handheld device used in this system will, through a computerized connection, will assist in quicker stock and organizing the storage. Lastly, through advancement in internet services of the company and the management of the kitchen, there will be more accessible communications between the employees in a restaurant. Also, the intranet will enable better access to operations manuals, smooth conveyance of news, memos, and reports, and even document storage. Therefore, there will be savings in time and, ultimately, the cost, when late information is transmitted quicker and can reach every customer. Also, the kitchen displays and other kitchen equipment which have been advanced can improve the kitchen in better management, and it will increase efficiency even in the orders to ensure there is a saving in time.

Sustainability

In the TED talk show, the narrator states that he loves only two fish despite knowing many types of fish. He says that it is essential to focus on sustainability and be able to feed even the next generations. It is necessary to find a balance between food production and demand in a sustainable way. It will ensure that there is a permanent survival of future human generations. Global population growth continues to increase, which continues to increase demand on the food industry and has increased pressure to produce and process food. The need is expected to grow in the next half-century when the population of the world expands to 9 billion (Boye & Arcand, 2012). Environmental concerns associated with the production of food and value addition, which needs focusing on the change in the use of land and a tremendous decrease in biodiversity, brought by over-use of fertilizers, climate change, inadequate water, and increase of pestilence. At the food production level, the use of technology such as chemicals that are not environmentally friendly affects the quality of the food, and the production base is also changed from pollution (Boye & Arcand, 2012). It is essential for technology to focus on organic farming for the improvement of biodiversity, soil fertility, and better air. In processing, food is kept added value on it, and it increases its shelf life and safety. Some processing methods used include cleaning, grading, milling, freezing, pasteurization, salting, and many more. Technological advancement in processing includes enzymology and genetically modified products (GMP) (Boye & Arcand, 2012). GMP can change the seeds to become resistant and growth of poultry to grow disease-resistant and mature quickly and improve the quality of the chicken. Food engineering equipment also increases the sustainability of food through fast processing. Trends in enzyme-assisted food production encompass enzyme engineering aimed at improving the enzymes of superior activities, which can be employed under mild processing conditions, pH conditions, a temperature, which can ultimately increase the safety of the food, which increases the sustainability.

References

Boye, J. I., & Arcand, Y. (2012). Current Trends in Green Technologies in Food Production and Processing. Food Engineering Reviews, 5(1), 1-17. doi: 10.1007/s12393-012-9062-z

Cavusoglu, M. (2019). An analysis of technology applications in the restaurant industry. Journal of Hospitality and Tourism Technology, 10(1), 45-72. doi: 10.1108/jhtt-12-2017-0141