JULY 202519is highly efficient, as space, equipment and, often ingredients and people are shared, and it grew significantly during the pandemic. Ghost kitchens take advantage of remote ordering, back-of-house platforms to store and prepare the food efficiently, delivery technologies and data-driven marketing and merchandising. These businesses have been flourishing in a number of locations, but in others have met with regulatory challenges. When it comes to food safety, one of the things that we have learned is it's important to develop the right food safety management system for the location and the business model. For ghost kitchens, there are many different models and ways to ensure the safety of the food. However, the business model and use of technology is a gray area in the regulatory community, and that has led to confusion. To alleviate this challenge, I believe that regulatory bodies should consider updating regulatory interpretations to provide the flexibility needed align with the use of technology and these up-and-coming business models. What are some of the technologies that are being used in the current F&B space?One of the prime concerns in the F&B industry is the lack of visibility in different growing and production processes. As a result, different types of sensors, data collection tools, and traceability technology-driven solutions are on everyone's mind. We are also seeing the devel-opment of many advanced algorithms that can use the data provided by the tools and help drive enterprise level decisions on safety, quality, consistency, waste, cost and many other important business parameters. That being said, the potential of a technological revolution in the F&B sector is imminent as every piece of modern technology can be used in some context or the other -- to improve the overall workflow of the F&B arena.Finally, what would be your piece of ad-vice to the budding CXOs in the space?When undertaking a digital transformation project, be patient and take the time to explain the basics to your teammates. This article is based on an interview between Food Business Review and Jorge Hernandez.Also, make sure to take the time and ensure that your teammates under-stand the different risks associated with the products they are working on, especially if they are working in a collaborative setting. So they need to have the proper controls in the right breakout points to maintain the safety and the quality of the F&B products in bulk. Only then can we ensure a safer future for generations to come. The potential of a technological revolution in the F&B sector is imminent as every piece of modern technology can be used in some context or the other
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