The COVID-19 pandemic has inspired many restaurants to change and innovate to stay safe and profitable. Many have adopted new technologies, adopted new business models, or both. One of the most intriguing of these recent trends is the increase in the number of food conveyor belts.

The use of conveyor belts to bring food to customers’ tables is not new, but it has appeared almost exclusively in sushi restaurants until recently. At the end of 2019, the creation of the first cheese conveyor open, expanding the concept. As the COVID-19 pandemic brought new health problems, the trend intensified.

Burger King’s “Restaurant of tomorrow” concept, unveiled at the end of 2020, includes conveyor belts in the dining room and drive-thru lanes. Several other restaurants and industry insiders also discussed the possibilities of implementing these systems. But are they safe?

Health Benefits of Food Conveyor Belts

The draw for food conveyor belts during a pandemic is easy to understand. With a conveyor system, customers can get their food while staying a safe distance from any staff member. If customers also use a touchpad or similar system to order, this concept can provide a touchless experience.

Even if the pandemic subsides, this distance by design can prove to be a useful way to prevent epidemics. While conveyor-belt restaurants can slow the spread of COVID-19, so can other less contagious diseases. Limited contact will prevent sick customers or staff from spreading things like the flu to others in the building.

Food grade industrial conveyor belts are already used in food packaging factories, testifying to their safety. These belts are usually solid plastic or rubber, or have thermoplastic coatings, which makes them easy to clean. Since industrial food grade conveyor belts are safe enough for raw meat, they are unlikely to pose a risk to cooked foods.

Potential problems with food conveyor belts

Despite these advantages, food conveyor belts still have potential health drawbacks. One of the main reasons why these systems have mostly remained in sushi restaurants is that sushi is usually served at room temperature. Foods that need to be kept hot or cold can have problems on a treadmill.

In many conveyor belt establishments, the mat serves as a buffet where customers take the dishes they want. One downside to this system is that food can go unclaimed, circulating between tables for long periods of time. This unclaimed food could reach the “danger zone” between 40 and 140 degrees Fahrenheit, where bacteria grow the fastest.

While scientists now know that COVID-19 probably doesn’t spread much via surfaces, some other diseases do. Since a conveyor belt can be a restaurant-wide shared area, this can be a cause for concern. If a client is sick and touches, coughs, or sneezes on the belt or near food on the belt, other clients can contract their germs.

Safe design and use of conveyor belts

These potential health issues do not necessarily mean that food conveyor belts are unsafe. Restaurants can take several steps to ensure that these systems are as healthy as possible. The first step is to ensure high health standards in the design of the conveyor belt itself.

Restaurants should only use industrial food grade conveyor belts to ensure their materials are germ resistant and easy to clean. The system should also have as few areas as possible where residues can accumulate. Keeping everything relatively flat makes cleaning and sanitizing easier and prevents contaminants from building up.

Restaurants can further ensure safety through the way they use conveyor belts. Using separate belts for each table reduces the risk of cross contamination, but can also be more expensive. To avoid cross-contamination in a single belt system, restaurants can cover dishes with food safe domes.

Attaching timers to these containers can help restaurants see if food is turning too long. They can then remove any old and potentially dangerous dishes from the rotation, preventing the build-up of bacteria. These timers can also help customers avoid certain foods if they prefer to have the freshest options possible.

Staff should also clean these conveyor belts regularly. Wet cleaning is not ideal during operating hours, as it limits the processing time since it must dry. Instead, staff can wipe down the belt with antibacterial wipes as it passes through the kitchen, and then perform a deep cleaning after closing.

The restaurant industry is changing

Overall, food conveyor belts, with proper preparation and maintenance, are safe enough for the restaurant industry.

Given their health and efficiency benefits, these systems may begin to appear in more facilities over the next few years. The concept of the treadmill, like many recent dining trends, may serve as a way to survive the pandemic but actually last long afterward.

The restaurant industry is at the start of a dramatic change. Restaurants are adapting and changing on an unprecedented scale in response to COVID-19. Food conveyor belts, one of the most innovative examples of this trend, could start to take off in this movement.

Emilie Newton is the editor-in-chief of Revolutionary Magazine. She has over three years of writing experience for the food and beverage industry.

So should restaurant owners be allowed to ban this “food porn” culture from their establishments? The debate took another turn earlier this week as a group of top French chefs launched a campaign to ban smartphone photography in their restaurants.

Michelin-starred chef Alexandre Gauthier, of the Grenouillère restaurant near Calais, told local newspaper La Voix du Nord that he wanted diners to “disconnect and live for now”.

“I would like people to live in the present – tweet about the meal before, tweet about it after, but between stopping and eating,” Gauthier said. “Sitting down for a meal should be a pleasant moment shared with us, not with the social network. Instead of taking advantage of the moment, they are elsewhere. But it is a minority of guests.

“They would come to take pictures of themselves and their family, their grandmother, anyone, as a souvenir. Now they take pictures of the food, they put it on Facebook or Twitter, they comment. . And then the food is cold. “

Gauthier’s frustrations find international echo. In New York City, several large restaurants have banned food photos altogether, with one establishment – Bouley – instead, only allowing kitchen photos and providing customers with a professional photo with the check.

‘Bad manners’

Here in the UK, opinion on restaurant food photography seems mixed. Tom Aikens,Who runs Tom’s Kitchen said if its premises were smaller and more intimate, he would be tempted to impose a ban as it can “disrupt the dining experience”. During this time, Michel Roux Jr,The chef at Le Gavroche restaurant, two Michelin stars in Mayfair, recently told the Telegraph that it was “the height of bad manners”.

But for others, customer photos of well-presented plates are a great way to show appreciation, and their inclusion on Facebook, Twitter, Instagram and blogs is a must have. a form of free advertising.

Tweet what you eat

Edinburgh-based chef Mark Greenaway,Who runs his eponymous restaurant in the city center and Newly opened Modern BistroIn the Stockbridge area, says “it’s something that’s here to stay, so let’s embrace it”.

“I spend a lot of time developing dishes to make them look attractive on the plate, so it’s understandable that some people want to take pictures,” Greenaway said. “So many of us are doing it now that I think, rather than banning it, we should embrace it as part of the restaurant culture of the 21st century.”

Greenaway actually plans to use the phenomenon to his advantage. On a date yet to be confirmed, the chef will be hosting a “Tweet what you eat” workshop at Mark Greenaway Restaurant, where he and a professional photographer will help foodies get the most out of their cameras and cameras. smartphone applications.

“I agree that a candlelit dining room plus a smartphone is a sticky situation,” he added. “Use your flash and the food loses all of its character, and without it the food turns into a dark mush, distorting the hard work that’s been done in the kitchen. So I want to help.”

Readers’ poll: should food photos be banned in UK restaurants?

So… what do you think – should restaurateurs be allowed to ban food photos of their places with no-camera policies? Or should a customer, delighted with their meal, be allowed to photograph their plate and post it on Twitter as they please?

Perhaps the culture of “food porn” has had an impact on your restaurant or attracted additional customers. Vote in our reader survey and leave a comment below to give us your thoughts.

The company has partnered with Deliveroo and UberEats to allow diners to select and order restaurant-quality meal and have it delivered right to their doorstep. This, he says, gives diners the opportunity to continue supporting their favorite restaurants while also bringing a much-needed additional source of income to the restaurant.

When searching for a restaurant or visiting a restaurant profile page on the OpenTable app or through the website, diners will now see a “Get Delivery” button next to the reservation option usual table. Those who choose delivery are then directed to the Deliveroo or UberEats site to complete their transaction.

The partnership will allow restaurants to offer delivery options through OpenTable in countries such as Australia, Mexico, Ireland, Spain, Italy and the Netherlands, through the OpenTable app and through his office site.

The company says the launch will see more than 3,000 restaurants offering delivery through OpenTable.

The global launch follows the introduction of the delivery feature with UberEats and other local partners in the United States and Canada last year.

“Restaurants are a vital part of our communities, and we hope that these partnerships will help support restaurants with additional sources of income and give diners access to quality meals to enjoy at home during these difficult times.” , said Andrea Johnston, COO of OpenTable.

Meliá Orlando Celebration has launched the new SASA Sushi Garden restaurant, offering a culinary journey through Asia with traditional Asian street food.

The innovative restaurant concept offers a relaxed, pop-up street vibe showcasing iconic Asian flavors. Sushi Chef Roel Ambriz and Executive Chef Alex Cabrera prepare classic and signature sushi rolls, poke bowls, sashimi, salads and authentic Asian street food, plus an offering of sake, beer to wine and other traditional drinks. With benches, tables, a sushi bar and stools, SASA Sushi Garden becomes that open-air, street-corner concept where customers can enjoy conversation, relaxed and sophisticated comfort and a unique culinary touch in an atmosphere of Asian decor amid lamps, porcelain and foliage.

“We are delighted to open the first SASA Sushi Garden restaurant in the Americas, which adds to dozens of restaurants within Meliá Hotels & Resorts across Asia,” said Antonio Baez, Managing Director of Meliá Orlando Celebration. “Our guests and the public will be delighted with something authentic and tasty. It is an honor to offer this concept and this culinary offering which is the result of the ideas of our associates, the comments of our customers and our company’s mission to continue to be a destination place for gastronomic and entertainment experiences. .

The four-star, full-service Walt Disney World Good Neighbor® hotel is managed by Meliá Hotels International, a leading Spanish hotel chain in 40 countries. Meliá Orlando Celebration, in collaboration with SASA Sushi Garden, directly supports and strengthens itself as a Meliá Hotels International Ambassador in the United States, highlighting and celebrating the existing expansion in Asia with the openings of Melia Hotels & Resorts in recent years. years and years to come.

SASA Sushi Garden at Meliá is open daily for dinner from 5 p.m. to 11 p.m. No reservation is necessary. Takeout orders are available by calling the hotel at (407) 964-7000.

The 286-room Meliá Orlando Celebration, a Walt Disney World Good Neighbor® hotel, is located just five miles from all the magic of the Walt Disney World® Resort, in the charming town of Celebration, with the 360 ​​American Bistro & Bar Restaurant and the new SASA Sushi Garden restaurant, a 360-degree swimming pool and flexible indoor and outdoor space for weddings, celebrations and meetings. The hotel also offers fitness and spa privileges at the adjacent AdventHealth Well Center, a shuttle to take guests to the entrance of Walt Disney World® Resort, Universal Studios ™ and Sea World Orlando ™, electric scooters for take-out guests to the gym and spa, an on-site electric vehicle charging station and full-service concierge service to purchase attraction tickets, make dinner reservations, book a round of golf, and more. For information and reservations on Meliá Orlando Celebration, visit bit.ly/BookMeliáOrlando or call (407) 964-7000.

About Meliá Hotels & Resorts

Meliá Hotels & Resorts is the best-known international brand in the Meliá Hotels International portfolio; it has more than 100 city and resort hotels in major leisure and business destinations in Europe, Asia, Africa and America. The brand offers exemplary meeting and event facilities in all major business cities as well as exotic locations, catering to the ever-expanding conference and incentive travel market. As part of its philosophy of innovation and its new positioning, Meliá Hotels & Resorts has reinvented itself to meet all aspects of guest well-being. Unique experiences are created for clients and are defined by relaxation, quality time and personalized services. For a balanced lifestyle, Meliá Hotels & Resorts instinctively understands the lifestyle needs and expectations of guests, which is an integral part of its redefined identity. Follow Meliá Hotels & Resorts on Twitter @MeliaHtlResorts, Facebook @ Melia.Hotels and Instagram @meliahtlresorts. www.melia.com.

Restaurants can download a dining version of their menu, with the customer scanning QR codes to browse the menu, order, and pay through the Uber Eats app or the Uber Eats website.

Uber Eats waives all commissions and payment processing fees for all Dine-ins until the end of the year, meaning the service is essentially free for restaurants already registered with Uber Eats. There will also be no charge for customers.

The launch of the service – which allows customers to place multiple orders in a single visit – follows a successful trial at multiple locations in Liverpool, including Baltic Market.

Uber Eats says the new feature will allow restaurants to serve their customers safely and efficiently, reducing the need for shared menus and contact between staff and customers.

“We know that the past year has been incredibly difficult for restaurants, and we want to stand up for small businesses and do our part to support the UK’s economic recovery,” said Uber Eats chief executive for the UK. United and Ireland, Toussaint Wattinne.

“The best way to support restaurants is to come back and support your local, and our new Dine-In feature will allow restaurants to securely open their doors, process orders efficiently and at no additional cost. “

“We used the Dine-In at the Baltic Market last summer and really enjoyed it. This meant that security issues, including orders, were handled efficiently and easily, and we are truly delighted to welcome customers back to Baltic Market when the lockdown eases, ”said Baltic Market Liverpool Tim Haggis.

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HOUSTON (KIAH) – Ordering pizza three times a week may not be the healthiest lifestyle choice, and a new study confirms it.

Published in the Journal of the Academy of Nutrition and Dietetics, the National survey on health and nutrition 1999-2014 found that eating out or ordering too many deliveries could lead to conditions that contribute to premature death.

We have long known that restaurant food is full of salt and butter and high in calories. This is why many of us love it.

But researchers have found that people who eat so much in restaurants have a 49% higher risk of premature death. They were also 65% more likely to die from cancer.

“Frequent consumption of meals prepared outside the home is significantly associated with an increased risk of all-cause mortality,” the study said.

The researchers followed 35,084 people aged 20 or older who frequently eat restaurant food to assess risk. All of the study participants said they ate at least two meals a day at restaurants.

The study did not specify a “safe” amount to eat when dining out, but for most Americans, the answer is to try to eat less in restaurants or look for restaurants with healthier options.

The study acknowledged that “the evidence for the association between meals taken away from the home and long-term health outcomes is still limited.”