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5 tech things: Solar powered drive-thru will save KFC unit thousands in energy costs

This and a tech solution to the human dishwasher shortage are some of the tech-related developments you may have missed recently.

Mike Buzalka, Executive Features Editor

February 1, 2023

3 Min Read
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In this special edition of its 5 Things series, Food Management highlights five recent technology-related developments affecting the foodservice world.

Here’s your list for today:

  1. Solar powered drive-thru will save KFC unit thousands in energy costs

KFC has unveiled a solar-powered drive-thru at its location in Bakersfield, Calif. location that is designed to protect workers from the sun and also expected to save the unit $400,000 over its lifetime—$11,000 in the first year alone. The canopy is 72 feet, equipped with 57 solar panels, and will produce 1.2 million kilowatt hours of renewable energy over the lifetime of the system, according to canopy supplier Integrate Solar.

Read more: KFC installs solar-powered drive-thru in California

  1. Robotic solution to the human dishwasher shortage announced

A combination of robotics and artificial intelligence are promising a technology-based solution to the human dishwasher shortage as tech firm Nala Robotics has introduced a robot dishwasher called Spotless. Designed for high-volume operations, Spotless is, according to its designers, able to process dirty dishware from cleaning to storage, ready for reuse, with a speed that will eventually rival or exceed that of the most productive of human dishwasher operatives.

Related:5 things: School FSD charged with $1.5 million embezzlement scheme

Read more: Off the Menu: Robotics, AI answer dishwasher shortage in restaurants

  1. Website filters allow grocer’s online customers to shop by specialized diet needs

Retail grocery chain ShopRite has announced the launch of new dietary lifestyle filters on its website that allow shoppers to search for items and recipes to fit a variety of specialized diets, such as dairy-free, vegan, kosher, vegetarian, organic, gluten-free, diabetes-friendly, low-sodium, low-sugar and keto-friendly. With nearly half of shoppers ordering their groceries online, the retailer has been taking steps to integrate its health and wellness programming into the digital space, the company says.

Read more: ShopRite adds online filters to help customers shop by dietary needs

  1. 7-Eleven testing robot food delivery in Southern California town

7-Eleven has been testing self-driving robots in West Hollywood, Calif. to deliver some of the convenience store chain's most iconic foods and snacks, from Slurpees to Big Bite Hot Dogs. 7-Eleven is partnering with food-tech startup Serve Robotics, which is backed by Uber, for the initiative.

Read more: 7-Eleven is quietly testing self-driving robots to deliver Slurpees and Big Bite Hot Dogs in Los Angeles. Here's how it works

Related:5 things: Lack of cafeteria managers forces schools to resort to cold shelf-stable meals

  1. FDA certification allows company to plan more drone food deliveries nationwide

Food/retail delivery firm Flytrex has announced that its longtime partner Causey Aviation Unmanned (CAU) has been granted Standard Part 135 Air Carrier Certification from the Federal Aviation Administration, allowing Flytrex to operate and complete long-range on-demand commercial drone deliveries in the United States. With this part 135 Certification, Flytrex and CAU will further expand their drone delivery service nationwide, eventually offering food, drinks and other goods to the more than 82 million eligible back and front yards across the U.S..

Read more: Flytrex Partner Causey Aviation Unmanned to Begin Drone Delivery Operations Under Part 135 Certification

Bonus: Viewpoint: Dining’s two silver linings: Efficiency and resilience

Contact Mike Buzalka at [email protected]

About the Author

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

 

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