How Technology is Impacting the Boston Restaurant Scene
Each year, restaurants continue to innovate and find new ways to be more efficient, profitable, and enjoyable. We did some research on how restaurants in Boston are thinking about technology and how they are implementing new technology into their own restaurants. Here is what we found.
Spyce
Spyce is a new fast-casual restaurant in Boston that is “at the intersection of technology and hospitality, making accessible, tasty and nutritious meals.” Founded by four MIT grads, the restaurant opened as the world’s first restaurant manned by a robotic kitchen that assembles bowls for customers. Spyce’s robotic kitchen has seven cooking woks, all heated efficiently via induction, taking only three minutes to make a meal. Spyce truly embodies restaurant technology and is giving us all a glimpse of what kitchens might look like in the future.
To learn more about Spyce, visit: https://www.spyce.com
Taranta
Taranta is a restaurant in Boston that is enhancing the customer experience through technology. A few years ago, Taranta started to experiment using QR codes for certain entrées to allow diners to learn more about the source of their meals. Here’s the twist: the codes at Taranta were made with squid ink. Customers can scan their smartphone over the QR code and will be directed to a website with information about all of the dish’s ingredients. This takes away the anxiety of not knowing where their food is coming from and allows customers to feel safer knowing exactly what they are putting into their mouths.
To learn more about Taranta, visit: https://www.tarantarist.com
Clover
Clover is a fast-casual change and leader in Boston’s food technology corner with its one-of-a-kind cutting-edge technology. Clover has overcome traditional obstacles to the overall fast-food experience by integrating technology advancements into its operating model. Ayr Muir, the Founder and CEO of Clover Food Lab said about technology, “We rely a lot on technology… It’s no exaggeration that I literally could not make the food we’re making ten years ago… (It drives) our ability to move as quickly as we do and source the way we do.” Some of the new technologies they have implemented into their business model are a real-time menu, a mobile app that accommodates daily menu changes, an app called Wufoo that directly sends orders to the kitchen, and a POS system to track customer behavior.
To learn more about Clover, visit: https://www.cloverfoodlab.com
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