BellyMelly Founder David Litchman On The Future of The Restaurant Industry
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BellyMelly Founder David Litchman On The Future of The Restaurant Industry

Oct 02, 2020

This article is part of Raydiant’s Future of The Restaurant Industry series which interviews top experts on their perspective of technology and trends that are shaping the industry.

The following is an interview we had with David Litchman, Founder of BellyMelly.

Outside of COVID, what have been the most dramatic changes you’ve seen in the industry over the past 3-5 years? 

DL: The growth of 3rd party delivery apps has changed the industry dramatically over the last 3-5 years. Although not necessarily for the better, it is now commonplace to see multiple tablets in all different types of restaurants receiving orders for patrons primarily for delivery orders.

What are the top trends you see shaping the future of the restaurant industry in the next 3-5 years? 

DL: Given the way COVID19 has impacted our world and the scars it will leave, consumers will make restaurant choices based on how safe they feel. This will require operators to adopt technologies that limit physical interaction. Contact-free dine in ordering will reduce server interaction and curbside pickup with order and payment online are some of the trends that will increase as customers look to protect themselves.

What technology do you believe will have the biggest impact on the restaurant industry in the next 3-5 years? 

DL: Anything that allows for automation and reduced needs for human interaction. Not only will it be for safety reasons, but with labor cost rising, operators will be forced to automate.

What’s the future of restaurants?

DL: The Mom and Pop restaurants will struggle as chains with advanced technology will create better options. Cloud kitchens will allow chains to keep costs down and backed by strong technology they will be at the forefront of consumers.

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