Skip to main content

Food Technology: Robots in Restaurants & Vending Machines that Sell Live Crabs

Today’s two short MSNBC videos are about food technology. Video I shows a restaurant in Jinan China that uses robots to serve food. To me, these robots look no more than just some “moving food carts,” but it is an interesting concept. At least, the restaurant has put itself on the news. I personally like the e-menu concept better.

Video II is about vending machines in Nanjing China that sell live hairy crabs. It seems that technology has allowed us to sell almost anything in vending machines (we talked about selling fresh fruit and vegetables in vending machines before). Isn’t it amazing? Actually, selling live crabs in vending machines is easier than what many people may assume. Crabs are in “habitation” under cold temperature. In Syracuse, I buy live blue shell crabs in the morning and usually keep them in the fridge before I cook them for dinner. They will be alive but remain very “calm” in the fridge. So, it is feasible to sell live hairy crabs in refrigerated vending machines. However, why do Chinese want to buy live crabs? Well, because Chinese can be very sophisticated in their meals and only want “fresh” ingredients. It costs ¥15 RMB (about $2.5 USD) for each live hairy crab that is sold in vending machines.

I guess I need to visit China in the fall for some delicious crabs as fall is the best season for hairy crabs. Before that, I am glad to see the food technology in China. What new food technology do you see?

Video I: Robot-Servers in a Restaurant


Video II: Vending Machines that Sell Live Hairy Crabs

Comments

Popular posts from this blog

Luxury vs. Millennials and Their Technology: The Ritz-Carlton (By Julia Shorr)

Embodying the finest luxury experience, The Ritz-Carlton Hotel Company, LLC has been established since 1983. In 1998, Marriott International purchased the brand offering it more opportunity for growth while being independently owned and operated. They are known for their enhanced service level as the motto states, “Ladies and Gentlemen serving Ladies and Gentlemen”. The luxury brand now carries 97 hotels and resorts internationally and is attempting to keep the aspects of luxury while keeping up with the trends of the technologically improving generations. The Varying Demographics of the Target Market The Ritz-Carlton’s typical target market includes: business executives, corporate, leisure travelers, typically middle-aged persons and elders, and families from the upper and upper-middle class section of society .   This infers a large range of types of travelers in which all are similar in that they are not opposed to spending extra for the luxurious ambiance. However, with

Is It OK for Hotel Staff to Wear Piercings and Tattoos?

Time has changed. I see more and more college students wearing piercings and tattoos nowadays, but is it OK for hotel staff to wear piercings and tattoos? The answer is “no, no, no.” According a report at USAToday.com, customers across the board do not want to see any hotel workers with pierced eyebrow, pierced tongue, tattooed arm, or nose ring. Some may argue that tattooed and pierced workers may seem more acceptable in edgy boutique hotels as compared to the big franchised hotels, but the survey results did not find any differences among a variety of lodging products. Many respondents believe people who wear visible tattoos and piercings are taking a high risk of their professional lives. If you stay in a hotel, do you mind being served by tattooed and/or pierced staff? What if you are the one who makes the hiring decision? References: USAToday.com: http://tinyurl.com/linchikwok08042010 Picture was downloaded from http://tinyurl.com/linchikwok08042010P

Besides helping the environment, what other benefits can restaurants see from green food packages?

Restaurant curbside pickup evolved from the old-fashioned takeout service and has gained momentum since COVID. Restaurateurs embrace the concept, and consumers want it. Curbside pickup will remain an essential restaurant distribution method even after the pandemic. Do off-premises restaurant services add a burden to the environment? The surge of restaurant off-premises services (curbside pickup, takeout, or delivery) could harm the environment because many retailers use food containers and packages made of plastic for one-time usage. Research shows that our world populations produce 130 million tons of single-use plastic a year (including more than food packages here), but in the U.S., only 8% of all plastic products get recycled. Some restaurants have begun using more sustainable materials in food packaging (e.g., disposable containers). Their efforts deserve a round of applause! Nevertheless, it is unclear if their good deeds can also bring them monetary rewards. For example, can gr