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What do you do if technology becomes a hindrance in the culinary industry?

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Technology can be a great ally for culinary professionals, enhancing creativity, efficiency, and quality. But what happens when technology becomes a hindrance rather than a helper? How can you cope with technical glitches, malfunctions, or failures that disrupt your workflow, compromise your standards, or frustrate your customers? In this article, we will explore some strategies to deal with common technology-related challenges in the culinary industry.

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Awad Farouk

General Manager Braira hotel and resort Internationally experienced luxury hotel and Resort brand- Sustainable…

1 Assess the impact

The first step to deal with any technology problem is to assess its impact on your operations, products, and services. How critical is the technology for your daily tasks? How much time, money, or resources will you lose if it stops working? How will it affect your customers' satisfaction and expectations? By answering these questions, you can prioritize the urgency and severity of the problem, and decide whether you need to fix it immediately, find a workaround, or postpone it until later.

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Awad Farouk

General Manager Braira hotel and resort Internationally experienced luxury hotel and Resort brand- Sustainable growth and profitability/Pre-opening /brand awareness/Operational Excellence /Cultural change/ F&B
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If technology becomes a hindrance in the culinary industry, it's important to reassess its role and implementation. This might involve streamlining processes, providing better training for staff, or even reverting to more traditional methods where necessary. Finding a balance between technological advancement and maintaining the authenticity and quality of culinary experiences is crucial.

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2 Communicate clearly

The second step is to communicate clearly with your team, suppliers, and customers about the technology problem and how you are handling it. Transparency and honesty are key to maintain trust and credibility, especially if the problem affects the quality or delivery of your products or services. Explain what happened, what you are doing to solve it, and how long it will take. Apologize for any inconvenience or disappointment, and offer alternatives or compensations if possible. Keep your communication channels open and updated until the problem is resolved.

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3 Use backup plans

The third step is to use backup plans or contingency measures to minimize the disruption and damage caused by the technology problem. Depending on the nature and extent of the problem, you may need to switch to manual methods, use alternative tools or equipment, outsource some tasks, or adjust your menu or schedule. Ideally, you should have some backup plans prepared in advance for common scenarios, such as power outages, internet failures, or equipment breakdowns. However, if you don't have any, you can improvise with creativity and flexibility.

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Jihad Khalife

executive Chef at Abela & Co on Expo 2020 | Fine Dine | Banqueting & Offsite Catering Operations | P&L Management | F&B Operations | Strategic Planning | Inventory Management
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reduced plant and crop disease, improved food quality, safer food consumption, a wider variety of food items, more affordable food items, better food preservation techniques, and. less food waste.

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4 Learn from mistakes

The fourth step is to learn from mistakes and prevent them from happening again in the future. After you have solved the problem and restored normalcy, you should analyze the root causes, the consequences, and the solutions of the problem. What did you do well? What did you do wrong? What could you have done better? How can you improve your technology skills, knowledge, and practices? How can you update or upgrade your technology systems, tools, or equipment? By learning from mistakes, you can improve your performance and resilience.

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5 Balance technology and human skills

The fifth step is to balance technology and human skills in your culinary work. Technology can be a powerful tool, but it can also be a source of stress, dependency, or distraction. You should not rely too much on technology, nor ignore its benefits. You should use technology to complement and enhance your human skills, such as creativity, intuition, communication, and problem-solving. You should also keep up with the latest trends and innovations in your field, but without compromising your identity, vision, or values.

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6 Seek professional help

The sixth step is to seek professional help when you need it. Sometimes, technology problems are too complex, technical, or urgent for you to handle on your own. In those cases, you should not hesitate to contact experts, consultants, or technicians who can assist you with your technology needs. Whether you need to repair, maintain, or upgrade your technology systems, tools, or equipment, you should seek professional help to ensure quality, safety, and efficiency. You should also invest in technology training and education for yourself and your team, to improve your skills and confidence.

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7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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What do you do if technology becomes a hindrance in the culinary industry?

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3

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1 Assess the impact

2 Communicate clearly

3 Use backup plans

4 Learn from mistakes

5 Balance technology and human skills

6 Seek professional help

7 Here’s what else to consider

Culinary Education

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What do you do if technology becomes a hindrance in the culinary industry?

1

2

3

4

5

6

7

1 Assess the impact

2 Communicate clearly

3 Use backup plans

4 Learn from mistakes

5 Balance technology and human skills

6 Seek professional help

7 Here’s what else to consider

Culinary Education

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