Why food holds the real key to the future of restaurants


There’s a lot of different ideas and theories about what will the restaurant look like in the future. If you ask a Star Trek fan, it’s going to be a replicator. Or maybe it’s this, or even this. But despite the potential science fiction outlook on the future of the restaurant, it’s the state of food that holds some real answers that will shape the future of the restaurant.

Food shortages are starting to become a serious problem.

Although it might not like it, especially with growth from restaurants and groceries (especially from the dramatic rise of grocery delivery services), the threat of food shortages are becoming very real. From Chipotle’s recent shortcomings with beef and pork, and even lettuce concerns in California, the problem doesn’t seem to go away anytimes soon. And a lot of people are blaming climate change as the main reason. Although things have been promising with recent advantages in sustainable food growth, such advancements havn’t gone widespread.

Food prices have become very volatile.

Did you know that there was a food price crisis between 2007 and 2008? In fact in 2008, rice’s prices almost doubled. Although a recent UN report suggests that food prices are on its way down again, there’s no guarantee that it’s going to go up in the near future (and this time, the recent El Nino might be to blame).

So why is food the key to the future of the restaurant?

Despite all the current problem we face today, it’s not unreasonable to say that food will be the key to the future of restaurants because in the future, it’s very possible that restaurants will grow their own food and urban farming will be the norm.

Restaurants growing their own food isn’t common (in fact, it’s already seen in San Francisco, Los Angeles,  and more). This can not only save potential costs from buying additional food, but provide a sort of transparency between the restaurant and patron (but that doesn’t mean you should make the switch right away, here are only a few guidelines you should follow before doing so). But restaurants growing their own food only solves one part of the problem, the cost. With the rapid rise in demand for urban farming (did you know that there’s a company that’s trying to create farms out of semi-trailers?), it’s a very real possibility that restaurants has a very, full, future.