Nowadays, the only aspect of eating out at a restaurant that has been left untouched, is the eating. Everything else has been touched by technology to revolutionise it, upgrade it or modernise it. The use of devices- hand held and desktop, artificial intelligence, tech based ambience and service, mobile applications and features have made eating out in a restaurant a virtual sci-fi experience.
Until now, the predictability, similarity and ubiquitously same quality, taste and service of famous restaurant chains like McDonalds or KFC that people looked for in an eating out experience is passé. Novelty, speed, convenience, reward and cost are the factors governing restaurant owners and customers alike.
We have complied a list of the most tech innovative restaurants which have leveraged cutting edge gadgets and gizmos to give its patrons the most memorable if not the tastiest meal.

1. Eatsa in San Francisco

It has a quirky air to it. The menu is predominantly based on Quinoa. It is an all vegetarian menu. There are no waiters. Customers who walk in have to order on tablet like interface gadgets. After ordering, the customers have to be seated and wait for the food to arrive in designated compartments.

Stark white food delivery compartments are line up in one wall of the restaurant with just one staff to help customers with any issues they might have unresolved with the gadgets and automated deliveries of food. The technology adopted by Eatsa has actually helped cut down on costs and with no servers to pay, reduced waiting times, and no meat based dishes, the enterprise is actually passing savings on to its customers.

2. Inamo in London

The most attractive and impactful innovation here are the tables. There are no paper menus. The dinner table is one large tablet where the menu is and you can navigate on it as any other tablet. Food is ordered by pressing the virtual buttons on the “e-table,” at the customers’ leisure. While food isawaited, diners can watch a video of the kitchen staff preparing their food or pull up info about the local area (useful for out of towners and tourists; they call up the bill at the end of the meal.

The projection system is even customizable on the fly, allowing the restaurant to alter its ambience for special events. According to the founders, they developed the concept after a dining experience in which they had trouble getting the attention of the waiters. According to them, the e-table increases the efficiency of the staff and enables them to have more time to be social with diners. As for the food, the restaurant has a 3.5-star Yelp rating and four stars from OpenTable diners, so it’s not as simple as swiping your finger on the tablet.

3. Muten Kura Sushi, in Tokyo

At Muten Kura Sushi, in Japan, diners could be forgiven for thinking that this is a run of the mill kind of restaurant. Why because, Sushi has been served on a conveyor belt since the 1950s and is called Kaiten-zushi — or conveyor belt sushi. If you were to look behind the scenes,patrons would see some amazing tech work.

At this restaurant, the entire process is fully automated be it preparing Sushi or washing the dishes. Robotic kitchen hands are the master chefs, who also double up as dish washers. The few human employees seen in the restaurant are in the kitchen, but only to supervise customers, monitor the robots, and to quickly resolve any issues that may crop up.

The automation enables the restaurant to offer expensive dishes at a knockdown cost, because the save on staff salary. The food taste and quality at Muten Kura Sushi,in spite of being in the hands of Robots is highly coveted.

4. OTG Restaurant in Newark Airport

OTG is a restaurateur which operates more than 350 restaurants and retail concepts in 10 airports across North America. In 2016 and 2014, it was ranked among the World’s 50 Most Innovative Companies by Fast Company Magazine. Airport food is a necessity that we all dig into when our hunger pangs gnaw at us while waiting in airport lounge. While airports across the USA were merely sprucing up their food courts with tastier offerings other than greasy pizza and burgers, OTG leveraged technology to take airport restaurant experience to the next level.

OTG, which partnered with United Airlines to revamp the eateries at Newark International introduced farm-to-table rather than thefryolator. OTG’s revamping is pegged in technology: Food is ordered through customized iPads at the counter or table, which also handle transactions. The iPads don’t mean to replace the wait staff, but it ensures food is ordered correctly (cutting down on what’s called “voids”) and delivered efficiently — important when the customer is possibly short on time before boarding a flight. The customers can scan their boarding pass on the iPad and it’ll pull up information regarding their flight, as well as allows the customers to access other information. OTG is rolling out the system at all airports it operates in, including Delta’s terminal at LaGuardia Airport.

5. Ultraviolet restaurant, in Shanghai

The Ultraviolet restaurant, in Shanghai, is very special indeed. Its primary concept is based around the five senses, so it encourages diners to use all of them while eating. The intimate 10-seat dining room is surrounded by video screens and speakers that provide an audio-visual experience that’s paired with each “Avant-Garde” dish (22 in total), along with lighting and even scents circulated throughout the room. The menus are carefully constructed, alongside painstakingly compiled visual and audio content, so that they provide a complete and fully immersive dining experience.

The restaurant is the brainchild of French chef Paul Pairet, and the idea here is that food doesn’t just elevate one part of the sensory experience. The most common reference by reviewers of this restaurant is a Kubrick-esque movie experience when the dining room feels like as though you are sitting in a forest early in the morning or amidst a thunderstorm.

If you think the special effects are just gimmicks, know that the restaurant has a five-star rating from Tripadvisor. And the waiting for a meal and the price to pay for it is very steep.