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Technology and its impact on the Hospitality Industry

By Chef Ramesh Javvaji, Senior Chefs’ Mentor & IFCA Certified Culinary Educator

Friday, December 15, 2017, 12:08 Hrs  [IST]

Technology is definitely reducing the boundaries by paving avenues for growth and publicity. The food and hospitality industry has benefited from the global awareness angle as well!

If adapted positively technology does help educate us and it is up to us to use technology to our advantage. Technology to me is the application of scientific knowledge for practical purposes. Innovative trends in technology and communications are definitely educating us on food, the industry and the ways we find, eat and dispose off our food.

To catch the latest trends in IT a New York communique does say that Sundar Pichai, Google’s CEO joins “Cheese in Burger” debate on where the cheese slice should be positioned atop the burger or at the bottom of the patty? This is a major point of discussion between the IT Behemoths, Apple’s Tim Cook who is also in the debate’s fray as to the right positioning of the cheese slice!

To me as a food specialist, a slice of mild English Cheddar, a Swiss Emmanthaler or a Monterey Jack slice should well fit into the Burger and Cheese Combo depending on the Gourmet variety of Angus, Waghyu or a juicy Kobe which would have to be crested with the cheese slice to enhance the flavour throughout (a “melting moment”) interspersed between crusty topped sesame sprinkled Kaiser Bun halves to have the desired effect of a succulent wholesome burger with accoutrements such as a Jubilee coleslaw (vinegar drenched shredded cabbage blended with mayonnaise, apples ,raisins and honey) and roasted Cajun spiced potato wedges. The above draws a parallel to the importance of technology linked to food, so to speak!

The hospitality apps do help book accommodations, charter flights or even exotic Tabled’hote meals at very special food and event rendezvous across the globe with varied picturesque conducive environs for business or pleasure as the case may be.

Technology is shaping the way food is cultivated, nurtured, pruned and grown to be a part of a well- planned meal or Bio-technology treatment today.

Technological advancements in the hospitality front as well as in the hospitality field are all driving a flamboyant trend.

Food connoisseurs and gourmands across the globe have their taste buds satiated through a kaleidoscopic influence of gourmet, fast foods and authentic world fare such as:

  • A Scandinavian Smorgasbord
  • An Italian Antipasto
  • A Choice Pasta medley with Choice wines, palate tickling • appetisers and more creative authentic classics are also in the forefront with easy on line accessibility of restaurants. Hence French Horsdoeuvre Varies, Pate de Fois agras, terrines, Choice Caviar like Beluga, Oscestra, Sevruga served with Choice Champagne.
North American fare of Elk, Buffalo and Moose Meat as well as a Choice New York Cheese Cakes, or a Classic Carrot Cake from Alberta or the exclusive Nanaimo Bars from Canada to sweeten one’s tooth or value additions such as Canadian Ice wines to the Norwegian Smoked Salmon to a homemade Gravlax, to an Alberta Prime Rib or a Beer pampered Virginia Ham or a nice Boston Clam Chowder served with crispy Bruschettas would do the drill.

To continue, an American Tom Turkey roast with its trimmings or an All American Pot Pie to a Saskatoon Berry pie are all possible not forgetting South East Asian Culinary fare such as a Burmese (Myanmar) Kao Suey or a Malaysian Lhaksa Bar to an Indonesian satay with peanut sauce, we have an opulence in the Bill of Fare which even spells out a Japanese Robityaki or a Teppanyaki with all the gimmicks of a Japanese Chef at the Yaki tori.

The English Roasts whether it be a Prime rib or a Choice T Bone with all its wine enhanced juice and other trimmings not to speak of the Squab Chicken and the Wild game favourites. A Mid Eastern food fare with the Arabic Mezze, The Kubz and the Falafel, The Hommus Bi Tahina with the succulent Shish Touks and the Kibbeh Sambousik with the Shawerma with Tahina dripping as we savour them with crisp Kubz.

Even the Blackened Chicken Supremes as well as the Nachos Grande, The Taco Salad or a Chicken Fajita with a Tex Mex Salad served with a Classic Angus Beef Burger with Sesame crested Beer battered onion rings would probably soothe an avid gourmet client having ordered his custom meal as he confirms his or her choice through the on-line apparatus as he arrives on his Lear jet.

Advanced technology has taken us rather well into cuisines thereby creating a seamless dynamic food and hospitality industry adapting to conducive environs and discerning clients the world over!!

The views expressed within this column are the opinion of the author, and may not necessarily be endorsed by the publication.

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