Remote Work in Restaurants: A New Reality

Introduction

The traditional notion of a restaurant employee working in a fixed physical location is changing. With advancements in technology and the ongoing global health situation, there is a growing interest in exploring how restaurant employees can work remotely. This article delves into the potential of remote work in the restaurant industry, identifying which tasks can be done from home or a remote setting, and how this shift could impact the future of the restaurant business.

Challenges of Remote Work in Restaurants

1. Personal Service and Cooking

While certain administrative and customer-facing tasks can be performed remotely, the core activities of serving and cooking meals are inherently hands-on and require a physical presence. The kitchen, as an institution, is heavily regulated to ensure food safety and quality. Preparing food in a home kitchen is extremely rare and typically requires significant modifications to meet health board regulations, which can be costly and impractical.

2. Historical Context and Necessity

Serving meals and preparing food in a restaurant setting are traditionally viewed as in-person activities. However, the necessity of this approach has not always been the case. Historical records show that in the early days of modern restaurants, particularly in the 19th and early 20th centuries, many restaurants had 'takeout' and 'carryout' services, reducing the need for immediate, on-site dining. This indicates that while historically there has been a shift towards in-person dining, the concept of remote food preparation is not entirely foreign.

Potential Remote Roles

1. Remote Reservation and Customer Service

Reservations, customer service, and even order taking can be effectively managed remotely. Call centers and virtual customer service can significantly reduce the need for on-site staff for these tasks. For example, reservation staff can handle calls from their homes or another remote location while still maintaining a strong connection with the restaurant.

2. Administrative Tasks

Tasks such as payroll processing, employee scheduling, and bill payments can all be handled remotely. These tasks do not require the physical presence of an employee and can be completed using virtual platforms and software.

3. Remote Prepping and Distribution of Ingredients

Some kitchen functions can be managed remotely. For instance, certain menu items can be prepared in a remote setting. This would involve coordinating with a third-party facility that meets health and safety standards, akin to current distribution centers for grocery stores. Ingredients like soup, salad ingredients, and pre-assembled dishes can be prepared and stored in a separate location before being delivered to the restaurant.

A Vision of the Future

1. Automation and Robotic Cooking

As technology advances, there is speculation that the role of human cooks and waiters might become obsolete. Automated cooking technologies, such as robotic chefs, could perform many tasks in the kitchen, reducing the need for human labor. This shift would necessitate retraining and redeployment of human staff to other roles, such as managing the system, ensuring food quality, and delivering customer service.

2. Social Distancing and Safety

The global health situation has highlighted the importance of social distancing measures. Remote or semi-remote operations can help reduce the number of people in the kitchen, minimizing the risk of cross-contamination and the spread of illnesses. This is particularly important in the post-pandemic world where health and safety are paramount.

Conclusion

While the kitchen remains a core part of the restaurant experience, there are numerous tasks and operations that can be managed remotely. This shift would not only enhance flexibility and efficiency but also open up new opportunities for innovation and adaptability in the restaurant industry. As technology continues to evolve, the boundaries of what can be done remotely will only continue to expand, paving the way for a more dynamic and resilient restaurant sector.