By Vincent C. Torrieri<\/p>\n
English<\/span> Training<\/span> News<\/strong><\/p>\n ROME – “Nowadays the most difficult thing for a restauranteur is to find good, qualified staff. So I am investing a lot in automation and digitalization,” says Chef Antonello Colonna and Labico restaurant owner. The 63-year-old Gourmet Chef whose restaurant and catering service is located in the suburb of Rome believes A.I. will facilitate customers’ impatient appetites.<\/span><\/p>\n No more waiting for waiters and waitresses to take your order but instead, a robot with a touchscreen electronic menu, which will allow customers to take their order which is then relayed to the kitchen where the chef and cooks prepare the orders.<\/span><\/p>\n Going digital is in the future plans and in the works for Colonna’s new catering company, who will be launching Open Bistro at Rome’s Termini station at the end of this year with the collaboration of Chef Express and the Cremonini Group.<\/span><\/p>\n The cyber fever trend hitting the cuisine has been spreading across the globe. McDonald’s has been installing electronic menu boards and self-serving menu corners for several years allowing customers to order in full autonomy. Starbucks encourages customers to order using their mobile apps and these transactions currently represent 10% of their sales revenue. And a vast number of restaurants opting for microchip services have popped up in Asia and India.<\/span><\/p>\n