Here is an interesting article that confirms the fears some people have held about the increase in technology within restaurants. A restaurant in London has conjoined fine dining and fast food to create a high-class, high-tech, restaurant that no longer employs a wait staff. I am confident that this style of restaurant will probably not become widely used around the world. I believe the majority of fine dining customers go out to restaurants for the purpose of being served by personable and approachable people. So what do you think?

Biomist Power Sanitizing System

http://www.prlog.org/10079886-food-industry-discovers-new-technology-to-kill-salmonella-and-coli.html

Hey guys I found this article about the biomist system. One of the biggest challenges in the food service industry is sanitzation and preventing the risk of foodborne illnesses. Here we have a new system that converts alchohol into non-flammable vapor, making it possible to sanitize surfaces that cannot be sanitized quickly by other methods. The system utilizes liquid carbon dioxide as a propellant to spray a fine alchohol mist. Using this process achohol is temporarily displaced by an envelope of rapidly expanding CO2 gas, rendering the vapor non-flammable. this system will definately help decrease the risk of foodborne illnesses and save time.

http://www.thedailyaztec.com/features/food-drink/a-new-science-experiment-in-fine-dining-1.1872405

Hey guys I found this article on molecular gastronomy, and the impact it has been having on fine dining establishments all over. Yes it currently is a trend, but is it has been creating an entertaining dining experience for customers. It definately isn't a food that I personally would eat everyday, but many people are curious to try a new experience. According to the scientific director of food science and culture, molecular gastronomy can be useful for the future of food production and the answer to the obesity problem. We'll see how long this trend lasts, but for now it seems to be a hit in some major cities.

This new article is almost an extension of the last one I posted on cell phone ordering. It is about the SMS Printer that is being used by restaurants to print out customers orders directly to the kitchen's cooking line. I think this technology could be used in conjunction with cell phones or electronic/virtual menus to increase the turnover rate of restaurants. Customers would no longer have to wait for their server to return to the table to complete their order, or just order from their phone before they arrive at their reserved table.