“The last two years have brought major disruptions to the restaurant and foodservice industry — for better or for worse. A pandemic-induced shutdown of indoor dining nationwide force restaurants to shift to takeout and delivery — some for the first time ever. Outdoor patios, hastily constructed out of tents and heaters, now have become permanent fixtures. Menus are tighter. Staffs are smaller. Kitchens are smarter — or, at least, they’ll need to get smarter.”

For this piece, Amelia spoke with The Culinary Edge’s Culinary Director Erica Holland-Toll for the segment on Labor-Saving Equipment, Automation, and Robotics. You can access the entire Trend Report below.