Advanced technologies are expected to shape the mechanics of restaurant operations and staffing over the next 10 years, according to a new report from Deloitte.
Its study – titled ‘The Future of Restaurants: The New Normal and Beyond’- suggests most guests are not deterred by automation and other emerging technologies and would continue to patronize restaurants that leverage such innovations.
Acceptance of kitchen automation is firmly on the rise, with 60% of consumers saying they are somewhat likely to order from a kitchen that prepares food, at least in part, through robotic technologies, up from 54% in 2021.
Consumers aged 18-38 are 16 percentage points more likely to return to restaurants that use automation technologies than those 39 years and over (58% for 18-38 group versus 42% for 39+ group).
This indicates these technologies are likely to continue to be adopted over time, Deloitte said.
Contactless delivery has maintained prominence since the pandemic, enabling faster deliveries: 53% of respondents receive contactless delivery more than half the time.
Nearly half (47%) of customers would order from a restaurant that offers delivery via drones and driverless vehicles, up from 44% in 2021.
A majority of consumers said they are at least somewhat likely to use voice automated ordering systems, including 79% for drive-thru, 74% for phone systems, and 70% for dine-in.
Although only 19% of those surveyed had experience with a cashier-less restaurant, 62% said they would be somewhat likely to order from one if given the opportunity.
Jean Chick, principal at Deloitte Consulting, said: “The restaurant industry is emerging from the pandemic with a menu full of opportunities to serve its customers, both in the dining room and off-premise.
“With large-scale changes on the horizon, driven by advanced technologies and ongoing shifts in consumer demands and preferences, we can expect restaurants to look dramatically different in 10 years.
“As a result, restaurants should consider implementing various offerings that enable consumers to maximize the dining experience and set up their operations for long-term growth.”
