In today's Thursday Thoughts on Foodtech, we talk about how behavioral design is being used to influence consumer decisions toward a sustainable food sector. In words quoted to Stephen Wendel, Head of Behavioral Science at Morningstar, “ Behavioral design is not about using psychology to...
Although Quick Response (QR) codes have been around for decades, their use during the pandemic on restaurant menus, retail displays, grocery shelves and even COVID vaccination passports, have made them more accepted by consumers. And as demand for a contactless economy grows, QR codes are an...
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@Isabelle Marquis sat down with @Nestor Gomez , chief technology officer for CFIN, to talk about algorithms and the food supply chain. #automation #AI #blockchain #algorithms #supplychain #digitaltransformation
Avant que tout soit paralysé par la pandémie, la part du budget alimentaire des Canadiens dépensé dans les établissements de restauration était en hausse. À la fin de 2019, elle s’approchait des 40 % et plusieurs experts estimaient qu’elle franchirait cette barre en 2020. Les gens cuisinaient de...
This story originally appeared on the Foodservice & Hospitality website , and will appear in the September issue of Foodservice & Hospitality magazine. By @Dana McCauley Changes in the way we work can sometimes happen so quickly that they become standard...
Anyone with a smartphone knows that there are an infinite number of mobile food apps available. As well as the usual food apps that help people cook dishes, review restaurants, and order groceries, consumers are downloading apps that allow them to purchase discounted products that...
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