QUALITALY 141

August /September 2024 VIII MAGAZINE considered when assessing animal welfare, but if the attempt is to say that animal husbandry is not permissible, it means that someone has already made a decision and believes that nature (plants and animals) must govern itself. History tells us that life on Earth exists through an incredible struggle between the various species, which have various strategies to try to assert themselves. There are no ethics in this, nor even justice, but the victory of the species that are best adapted to the environment. Sometimes they are the strongest, sometimes the most numerous, sometimes the most adaptable. No animal produces food and no one makes choices to support other species. I could go on, but the gist is that only the human species can make choices, hopefully the fairest ones possible, and has responsibility for its own species and all others. The human view is therefore also part of the assessment of the welfare of farmed and wild animals. WHAT MESSAGE WOULD YOU LIKE TO LEAVE OUR READERS? That today animal welfare is assessed on farms that already have the legal requirements to breed and this serves to improve the breeding system from all aspects, including ethics, as already mentioned. If the measured level of animal welfare shows inadequacies, the farmer or the supply chain in which he is involved will intervene promptly to resolve them. Those who do not do so are doomed to go out of business because they are not good breeders. __________________________________ AT PAGE 26 DID YOU KNOW? Catering, AI consolidates digital breakthrough REORGANISATION, OPTIMISATION AND REDUCTION OF TIME AND WASTE. BUT WHAT DOES IT ACTUALLY MEAN TO BRING DIGITISATION INSIDE A RESTAURANT? AND WHAT SOLUTIONS HAVE ALREADY BEEN ADOPTED? HERE IS AN ANSWER TO THE TOO MANY QUESTIONS THAT PLAGUE THE INDUSTRY by Riccardo Sada Digital transformation is revolutionising every sector and the restaurant industry is no exception, especially when it comes to acceleration through artificial intelligence. Restaurants, but also bars, cafés and venues of all kinds, must benefit from the integration of digital solutions, because they optimise daily operations, improve the customer experience and increase competitiveness in the market. The challenge for experienced restaurateurs, who should become complete and impeccable entrepreneurs of their business, is to understand how certain solutions can fit into their business model. Digitalisation never stops. Ever. It continues to evolve. Artificial intelligence and big data are already starting to make inroads, with systems to predict customer flows, optimise staff shifts or personalise table service according to the preferences of regular customers. Robots that deliver dishes to tables are already being experimented with, and chatbots already answer customers’ questions directly on websites or through messaging apps. The adoption of these technologies inevitably entails an initial investment, but the long-term benefits in terms of operational efficiency, customer satisfaction and increased profits are obvious. DIGITAL MENUS One of the central elements of the customer experience. The digitisation of the menu is not limited to simply replacing the paper version with a digital one but which can turn into a powerful and interactive marketing tool. A well- structured digital menu gives customers access to detailed descriptions of dishes, high-quality images and even suggestions based on algorithms of previous preferences or purchasing habits. These are integrated solutions that allow quick, real-time updates without the need to reprint anything. In countries like the United States, where technology has penetrated the industry faster, digital menus are already an established reality. Here, restaurateurs are experimenting with solutions that go further: apps that allow customers to personalise ingredients, monitor calories or choose vegan or gluten-free options with just one click. Digitising a menu means creating a PDF that can be viewed on a smartphone. Platforms such as Menutech or Tock make it easy to edit the menu and clearly show the availability of dishes in the kitchen, avoiding orders on sold-out products. It also simplifies things for staff, who can receive orders automatically and accurately, reducing margins of error. THE NEXT STEP TO DIGITISATION Let’s look at payments. The use of contactless, QR codes and integrated apps is now part of the norm. While cash is still relevant in Italy, abroad, especially in Northern European countries and Asia, cashless transactions are the standard. This trend is also gaining ground here in Italy, with solutions such as Satispay and Nexi offering payment DSPs integrated directly with cash systems. The ability to pay by phone, avoiding physical contact, offers advantages in terms of hygiene and speed of service. And now, the management. Because digitisation goes beyond menus and payments. More and more restaurants and venues are adopting digital inventory management systems, which allow them