E-Paper Falstaff Profi Magazine No. 01/2020

Digitalisation on the Advance

Many restaurateurs and hoteliers face the task of engaging with digitalisation. Few question that it will significantly shape the future of the sector. But how can one make a start without being overwhelmed by the world of bits and bytes?

The first step is to dispel concerns: digitalisation does not abolish people — on the contrary. Gastronomy is a people business that lives from human-to-human relationships. And that will remain so.

The rule is: the more digital our world becomes, the more important the analogue becomes.
Genuine hospitality, personal contact, the friendly smile of a service professional — all of this will become even more relevant in future. And: good food and good drinks belong among the most beautiful sensory experiences of the analogue world — an experience that cannot be digitalised and should never be forgotten.

No restaurateur is expected to bring digital know-how as a matter of course. Strengths usually lie in other areas: food, drink, service — and that is exactly how it should be.
But because digital transformation is inevitable, it is advisable to bring in external expertise.

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