Restaurants are gradually adopting a new technology that lets you pay directly at your table so your card never leaves your hand.
Go to a restaurant in Europe or Asia and chances are they’ll settle your tab table side. A waiter will walk up with a mobile machine that lets them dip your card and take your payment instantly. Here in the US, you rarely see this sort of technology in action.
A restaurant in Downtown Los Angeles called 71Above. It’s a restaurnat high in the sky above the city with fancy food and even fancier views.
They’re using a new system for guests that allow them to pay right at their table. It’s called the RAIL system by a company called TableSafe. It’s basically the digital equivalent of the check folio you would get with a paper receipt inside. Except this one hides a tiny screen that lets you see your bill, split up the bill among friends and pay with multiple cards – you can even swipe or dip your card so it never leaves your sight.
TableSafe RAIL system
Chili’s a chain restaurant have a system from a company called Ziosk. It offers some of the same functions and even allows you to order drinks and dessert from your table. The only downside to their system is that it includes a bunch of tablet games aimed at kids that they of course want to play – sticking Mom and Dad with a dollar or two charge on their bill for the privilege.
Begining November 2, Uber will give users the option to get the card right in its app and will populate all of the information they have on file for their customers into the application. You also can apply for the card online.
After a few minutes, an applicant can get a verdict yes or no. The card is automatically available for use for Uber rides and UberEats purchases and a physical card will show up in the mail within a week or so.
Fresh, natural and simple are the culinary words of the day. As consumers are taking a greater interest in ingredient lists of packaged food – the shorter the better, the more pronounceable the better – chefs and restaurateurs also look for minimally processed ingredients for their menus.
Quinoa is ubiquitous these days, but it’s starting to cool off as a hot trend. Its cousins in the ancient grain family are picking up that heat, though. Amaranth, spelt, farro and sorghum may be coming soon to a grain bowl near you.
- Vegetarian and vegan cuisines
After a few years on the rise among hot menu trends fueled by an increased focus on health and nutrition, vegan and vegetarian cuisines are becoming less trendy. They are not going anywhere, though, as they are gaining momentum as permanent features on restaurant menus. Simultaneously, veggie-centric cuisine continues to heat up, indicating that plant-focused diets are increasingly embraced by both chefs and consumers.
- Underused meats are on the outs
Meat cuts like chicken feet, pig ears, tongue and oxtail had their moment in the sun as far as being trendy, but the skies are now partly cloudy. And speaking of underused proteins, insects continue to hold the number-one spot on the yesterday’s news list in the What’s Hot in 2017 report.
Qihui Guan age 63, spends dozens of hours making the enormous soup-filled dumplings that are making New York foodies tremble with desire. “Demand is booming and we can’t keep up! The response has been overwhelming,” only 25 of them are cooked in a day and not a single one more. The soup filling takes eight hours to prepare, while the casing takes two. You can find excited New York couples waiting in line every day so that they too can take a selfie while sipping on the dumpling. And just one hour after opening, it’s all sold out.Located in the East Village New york