are necessary and emphasize that they serve to ensure quality and service.

[tanjimajuha20]

Gastro-Trend #7: AI finds its way into the gastronomy industry The fact that the catering industry has changed significantly in 2024 is not least due to the boom in artificial intelligence (AI) . It now plays a major role in many restaurants, with AI-supported systems speeding up the entire process, for example. Intelligent bahamas phone data cash register systems automate ordering and payment processes, while self-learning software optimizes warehouse management. In addition, in 2024 more and more large kitchens and canteens are relying on AI to precisely plan ingredient requirements and reduce food waste. Even though AI is one of the biggest trends in gastronomy, < a restaurants such as serving food and clearing dishes, remained a niche phenomenon. The situation was somewhat different with cooking robots. This is where the greatest progress was made in 2024. A milestone: the announcement by the kebab franchise chain Mangal x LP10 (co-founded by football world champion Lukas Podolski) to use up to 2,400 autonomous cooking robots in Germany and Poland to automate the preparation of kebabs and other Turkish specialties.

Digitalization has long since arrived in the hospitality industry . It is now important for restaurateurs to recognize the potential of these technologies - and to actively invest in digitalization in order to utilize its advantages. Trend Outlook: What the Gastronomy Industry Can Expect in 2025 There are already several trends emerging for the coming year that could become very important for the catering industry. A brief outlook: 1. Return to tradition and regional ingredients In a fast-moving world, guests continue to want to slow down with simple, sustainable dishes that emphasize tradition and regionality. In 2025, many restaurants will therefore increasingly rely on regional and seasonal ingredients. Authentic dishes such as Maultaschen, roast beef and dumplings are presented with modern accents. Seasonal highlights such as wild herbs, local berries and fish species such as trout or char offer guests an authentic nature experience. Local cheeses from Alpine cheese to Emmental also give the menus an unmistakable identity. 2. Focus on health and well-being Guests are increasingly placing value on healthy eating . And they are now also happy to see fermented ingredients such as sauerkraut and smoked vinegar on menus, which aid digestion and provide probiotics.