TALKING ABOUT FOOD

I write for CODE Quarterly, various thought pieces about where the industry is today and looking to ask questions around where we are heading. Here is a round up of all the pieces I have written for CODE Quarterly, thus far.

Earlier in the year I wrote about how technology is changing the restaurant industry for CODE Quarterly and I spoke about the american ticketing system Tock, since then The Clove Club have taken on the system. Ticketing systems within restaurants is a topic that elicits strong opinions for and against, and has many in the industry curious about how it can work.  I doubt there is much argument that it is something that will work in some establishments and not in others, but how big is the range of where it will work? Places that are akin to The Clove Club in it’s set menus structure, such as Lyle’s and Typing Room, are not employing the system and seem to have made a conscious decision not to.

This article was first published in Issue 2 of the  CODE Quarterly A new industrial revolution is happening and it is not represented by an iron structure built in the middle of Paris. This revolution is supported by dark rooms in distant lands – servers processing your apps, your social media timelines, your daily steps through the city. In the world of service and hospitality we have online booking apps, with OpenTable being the main player; and iPads are now appearing on tables instead of waiters. Therefore, business sense means we need to investigate ways to get connected and tapped into the app-savvy foodie. So technology is booming, but where is it taking us? And how does it affect the hospitality industry, from the inside and as a guest?