Each week we take a look at the newest companies and tools in restaurant technology and filter them down to give you the 5 best topics of the week.

If you're running a spot where the line is out the door and the drive through line is even longer, then this AI voice ordering stuff might not sound like a game-changer at first, but companies like Five Guys are testing AI tools that handle orders over the speaker at the drive through. It frees up your crew to actually chat with customers instead of repeating "what was that?" over a crackly mic, and it cuts down on those mix-ups that lead to remakes and unhappy folks.

Now, I'm not saying drop everything and install this tomorrow because tech can glitch and cost a bunch upfront, but the experts at this recent panel were talking about how AI also tweaks food prep to match demand, so you're setting your restaurant up to capitalize on these advancements in the future just by learning about them now. Aramark, those guys who handle food service for stadiums and big venues, have been developing AI tools for operators for three years with an internal team making sure it boosts efficiency without overwhelming your operation. It's an add-on that could shave minutes off service times if your place gets slammed during lunch rushes.

On the labor side, this tech predicts busy hours better, helping you schedule without overstaffing and bleeding cash. Sure, it's not perfect and might feel like overkill for a small diner, but if you're skeptical about robots taking over, think of it as a tool that lets your real team shine where it counts. AI-driven voice ordering and predictive analytics are the bold parts here that could quietly make your day smoother without much fuss.

Hey, if your bar menu is starting to feel stale and customers are asking for something beyond the usual sodas or craft beers, then FoodBev’s World Beverage Innovation Awards might point to some new options worth considering. They just released their shortlist for the awards this past week and we picked our favorites to tell you about. 

Pubinno, a tech company out of Turkey that's been building smart taps since 2015, made the cut with their TapPay system, which lets folks self-serve beers or cocktails via an app or card. It's like those self-pour walls popping up in breweries, but smarter with tracking to cut waste and maybe even gamify the pour for fun without overcomplicating your setup.

Don't get me wrong, adding self-service might seem risky if you're worried about overpouring or tech breakdowns during happy hour, but entries like Chagee's beverage system focus on efficient dispensing that could streamline your backbar without a huge overhaul. Then there's functional drinks like Juni's adaptogenic sparkling tea, from a small wellness brand using herbs to help with stress, which might appeal to health-conscious diners but won't work at a dive bar…probably. It's honest stuff that adds variety if your crowd is into that, but test small before committing.

Sustainable packaging got nods too, like Belvac's aluminum bottles with easy-carry rings, which could mean less plastic in your stockroom and appeal to eco-minded guests. Overall, these aren't must-haves, but they offer innovative ways to freshen up your drink lineup without too much investment. Self-service dispensing and functional beverages stand out as practical tweaks for operations, though the dispensing systems are definitely on the pricier side.

Running a restaurant means keeping an eye on menu trends, but this cultivated meat trend where companies grow protein in labs might be more hype than help right now. Upside Foods, a California startup that's been pioneering chicken from cells since 2015, is suing Texas over a ban on selling it, arguing it's safe and innovative. For you, it could mean alternative proteins that don't fluctuate with beef prices, but honestly, with legal fights ongoing, it's not hitting shelves soon and might face pushback from traditionalists at your tables.

I'm skeptical too, as adopting lab-grown options could confuse customers or spike costs initially, but the story notes how it's challenging old-school meat laws, potentially opening doors for sustainable menu items down the line. Wildtype, another player focusing on seafood like salmon, is in the mix, offering ways to add variety without overfishing worries. It's not a slam dunk for profits, but if egg prices keep climbing like the report says at 24 percent this year, alternatives might quietly save you some grief.

Regulatory shifts like FDA reviewing more chemicals in food could indirectly push for cleaner labels, making cultivated stuff more appealing if it clears hurdles. All in all, it's an interesting watch but not something to rush into unless you're in a trendy urban spot. Lab-grown proteins and sustainable sourcing are the key phrases that might matter long-term.

If your supply chain feels unpredictable as weather changes mess up crop deliveries, this wave of agtech funding might lead to steadier ingredients without much effort on your end. Orchard Robotics, a young company using AI cameras on tractors to scan orchards since around 2023, just grabbed 22 million bucks to expand their crop mapping tech for fruits like apples and berries. It could mean better yields for your produce suppliers, potentially stabilizing prices, but let's be real, it's early days and won't fix overnight shortages.

Other pots of money are going to hubs like Merced AgTech Alliance in California, pumping 9 million into startup incubators that might birth tools for local farming, helping small restaurants source fresher stuff nearby. CropX, an Israeli firm that's been digitizing farm data for a decade, bought another company to track sustainability, which could appeal if your guests care about eco-friendly menus but adds no immediate wow to operations. It's progress that might trickle down to your bottom line eventually.

Innovations like NRGene'sdisease-resistant canola could protect oil supplies for frying, reducing those surprise cost hikes. Overall, if you're wary of tech hype, this is more about backend improvements than flashy gadgets for your kitchen. AI crop management and sustainable tracking are the standout bits for potential reliability.

When your kitchen equipment starts acting up during peak hours, news of shows like this might spark ideas for upgrades without overhauling everything. The Kaohsiung Food Show, set for October but announced this week, highlights stuff like Hundred Machinery's automated encrusting machines from Taiwan, which stuff and shape dumplings or pastries fast. For a busy spot, it could cut labor on prep without being a total robot takeover, but setup costs might make you pause if margins are tight.

They're also pushing vacuum packers from Jaw Feng and baking gear from Sun-Mate, focusing on efficiency for frozen meals or baked goods that restaurants use a lot. It's not revolutionary, but if you're dealing with waste or inconsistent output, these could offer simple fixes. The event ties in sustainable practices through seminars, which might inspire greener ops but feels optional for most of us grinding daily.

New ingredients like plant-based functionals and low-sugar options will be there too, giving a peek at menu tweaks for health trends. Honestly, it's worth noting if you're scouting gear, but don't expect miracles, just practical tools that might ease some pain points casually. Automated encrusting and vacuum packaging are the bold tools that could help scale without drama.

Although the food/trade show takes place in Taiwan, if you subscribe to our newsletter you can catch all the updates about the show from us when we write about it in October!