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Artificial Intelligence is bleeding into every industry and only picking up pace. As innovation continues, AI will be prominent throughout the restaurant industry as well. It’s already present in restaurants, and customers are interacting with different forms of AI and automation whether they realize it or not. As leaders in the restaurant industry learn the ways they can implement AI to streamline their processes……..Continue reading….
By Rachel Sobel
Source: The Take Out
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Critics:
The restaurant industry in the United States is large and quickly growing, with 10 million workers. 1 in every 12 U.S. residents work in the business, and during the 2008 recession, the industry was an anomaly in that it continued to grow. Restaurants are known for having low wages, which they claim are due to thin profit margins of 4-5%. For comparison, however, Walmart has a 1% profit margin.
As a result of these low wages, restaurant employees suffer from three times the poverty rate as other U.S. workers, and use food stamps twice as much. Restaurants are the largest employer of people of color, and rank as the second largest employer of immigrants. These workers statistically are concentrated in the lowest paying positions in the restaurant industry. In the restaurant industry, 39% of workers earn minimum wage or lower.
In many countries, restaurants are subject to inspections by health inspectors to maintain standards for public health, such as maintaining proper hygiene and cleanliness. The most common kind of violations of inspection reports are those concerning the storage of cold food at appropriate temperatures, proper sanitation of equipment, regular hand washing and proper disposal of harmful chemicals. Simple steps can be taken to improve sanitation in restaurants.
As sickness is easily spread through touch, restaurants are encouraged to regularly wipe down tables, door knobs and menus. Depending on local customs, legislation and the establishment, restaurants may or may not serve alcoholic beverages. Restaurants are often prohibited from selling alcoholic beverages without a meal by alcohol sale laws; such sale is considered to be an activity for bars, which are meant to have more severe restrictions.
Some restaurants are licensed to serve alcohol (“fully licensed”), or permit customers to “bring your own booze” (BYO / BYOB). In some places restaurant licenses may restrict service to beer, or wine and beer.[75]Food service regulations have historically been built around hygiene and protection of the consumer’s health. However, restaurant workers face many health hazards such as long hours, low wages, minimal benefits, discrimination, high stress, and poor working conditions.
Along with the COVID-19 pandemic, much attention has been drawn to the prevention of community transmission in restaurants and other public settings. To reduce airborne disease transmission, the Centers for Disease Control and Prevention recommends reduced dining capacity, face masks, adequate ventilation, physical barrier instalments, disinfection, signage, and flexible leave policies for workers.
Dining in restaurants has become increasingly popular, with the proportion of meals consumed outside the home in restaurants or institutions rising from 25% in 1950 to 46% in 1990. This is caused by factors such as the growing numbers of older people, who are often unable or unwilling to cook their meals at home and the growing number of single-parent households. It is also caused by the convenience that restaurants can afford people.
The growth of restaurant popularity is also correlated with the growing length of the work day in the US, as well as the growing number of single parent households. Eating in restaurants has also become more popular with the growth of higher income households. At the same time, less expensive establishments such as fast food establishments can be quite inexpensive, making restaurant eating accessible to many.
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