Technology FOCUS GROUPS No discussion of the future of college and university dining would be complete without a discussion of technology. Thus, participants were asked to share their insights surrounding technology from a holistic perspective. It was important to ascertain what technologies would be needed in a 2030 dining setting from the customer-facing perspective as well as a back-of-house (BOH), employee-facing perspective. Proper integration and automation were also topics of discussion. 1. Mobile app for information, as well as ordering, to align with needs of consumers a. Pre-ordering for customers i How to utilize mobile-ordering type service. ii. Apps for food ordering ahead of time, combine with machine learning to predict demand iii. Geofencing to predict food demand b. Contactless technology c. Information dissemination to students i Personalized marketing to students. ii. Dining calculator to budget their declining balance d. Mobile credentials instead of cards e. How to cope with the fast dissemination of complaints...no time to de-escalate before it gets to parents and then even the trustees 2. BOH equipment to help with consistency and efficiency a. Reduce waste through technology i. Food waste is an issue: Predictive analytics to identify dining trends in terms of product and timing ii. A way to capture what was actually taken off of 'grazing' line iii. Balance of just-in-time cooking and batch cooking b. Robotics i Automation and robotics especially in back-of-house operations. 3. End-to-end tech for service provider/scheduling and reporting tools a. Need to integrate systems 4. Move automation to manufacturer 15