Nutrition & Foodservice Edge Magazine - May/June 2022 - 26

ARE YOU
tech forward?
HOW MANAGERS WILL HANDLE
THEIR ORGANIZATION'S
FUTURE NEEDS
BY GREG GORGONE, CDM, CFPP
EARLY ON IN MY CAREER, WE
DID EVERYTHING MANUALLY. We
handwrote food orders, we tracked
customer requests with notes, we
used paper checklists, we picked up
the phone to place food orders, we
had in-person meetings with sales
reps, and we got industry information
from reading trade magazines and
attending food shows. And most of the
food we received had to be cleaned and
processed in order to prepare meals.
In the healthcare market, many
operations used #10 cans for fruits
and vegetables. Remember sodium
levels? For some of you, this is a distant
memory; for younger operators, you
may be laughing at the thought. To
put this into perspective, the World
Wide Web was launched for public use
on April 30, 1993, but didn't become
commercialized until 1995. That is only
27 years ago. The first iPhone came out
in January 2007, just 15 years ago.
Fast forward to 2022. The vast majority
of operators use smartphones,
tablets, and computers every day
at work and in their personal lives.
Emails and Zoom calls are now the
norm. Most of the information you're
seeking is available on the Internet by
watching videos. But nowadays, using
a smartphone and computer for your
emails and internal use is just the tip
of the iceberg.
An article published in March 2022
by Jacquelyn Bulao for techjury.net
reveals the growth of technology
is simply mind-blowing. Globally,
there are more than 1.35 million tech
start-up companies, Internet adoption
globally is at 59 percent and growing,
data processing capacity doubles every
18 months (yes months, not years),
and close to 5 billion people are using
the Internet and cell phones. By 2025,
75 billion devices will be connected
to the Internet. It is predicted that
artificial intelligence (AI)-computers
performing tasks typically done by
26 NUTRITION & F OOD SER VICE EDGE | MAY-JUNE 2022
people-will replace 85 million jobs by
the year 2025. That's just three years
away!
In food service many breakthrough
technologies and products have
entered the industry that have
made food production easier, more
consistent, much safer, and less laborintensive.
Just in the last few years we
have seen sophisticated temperature
monitoring systems for refrigeration
and other equipment. Electronic
control panels for equipment have
become common, many equipment
items are now ventless, energy-saving
appliances have become the norm, and
let's not forget all the technology used
to build that equipment and the tools
we use every single day.
Technology is growing by leaps and
bounds each year, but that doesn't
mean you have to enroll in a computer
programing class. However, as a
manager, you should be tech-aware
and invest some time in learning
http://www.techjury.net
Nutrition & Foodservice Edge Magazine - May/June 2022

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