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Can digital transformation or metamorphosis alleviate staff shortages?
PurposeThis study investigates the roles of technological development, artificial intelligence (AI), and robots in the catering business and their effects on the labor force and staff shortages.Design/methodology/approachThe impact of AI, robots, and technological advancements on the labor force is outlined. Secondary sources and the results of interviews with two highly experienced experts were used to identify the transformation or metamorphosis that affects the staff situation during catering operations. This is an opinion paper that explains why it contains many of the authors’ observations and experiences.FindingsTechnological equipment and AI have been used frequently in catering operations, and robots are not grooved. In the near future, these tools could be part of a solution for the staff shortage because, with their help, less-skilled workers could be doing some of the job in the catering business.Research limitations/implicationsThe study is written from a limited perspective because of its qualitative nature and the fact that it is shaped by expert opinions and the author's views. It is expected that conducting the same study with a larger number of experts operating in various fields on similar topics in the future will lead to more effective results.Practical implicationsThis research character is an opinion paper and qualitative. This research aims to explain the use of artificial intelligence, technological advancements, and robots and to explore their impacts on the labor force based on the opinions of experts and the author. The data obtained are expected to be useful for future labor force planning in catering businesses.Social implicationsThis study provides an exploratory framework regarding staff shortages in catering businesses and the integration of technology, AI and robots.Originality/valueBased on a literature review, only a limited number of studies have been conducted on the use of technology, artificial intelligence, and robots in kitchens. None of these studies investigated their impact on the labor force. Therefore, this study is both original and valuable.
Journal Article
Retracted: Identification Method of Influencing Factors of Hospital Catering Service Satisfaction Based on Decision Tree Algorithm
[This retracts the article DOI: 10.1155/2022/6293908.].
Journal Article
Exploring Nutritional Quality and Environmental Impact of Canteen Menus and Meals in Institutional Settings: A Scoping Review
Background/Objectives: The growing prevalence of out-of-home eating is reflected in the contract catering sector, which worldwide generates billions of euros annually. Considering its large economic value and workforce, as well as the meals it offers in institutions, the sector may greatly impact human and planetary health. Thus, this scoping review aimed to analyze the availability of evidence on the nutritional quality (NQ) and environmental impact (EI) of institutional canteen menus/meals. Methods: The search was conducted using PubMed and Scopus databases and was limited to the period from 2013 to 2025. Quantitative articles that considered the NQ and/or EI of institutional canteen menus/meals were included. Results: Results revealed that most of the 107 articles included were conducted in high-income countries and in early-education centers. Additionally, most studies evaluated NQ in comparison to EI (n = 76 and n = 13, respectively), while only 18 studies evaluated both. It was also noted that interest in EI increased in recent years, with greenhouse gas emission being the most common indicator. Conclusions: This review contributes to identifying an imbalance in the available evidence, with substantially more data on the nutritional quality of institutional canteen menus and meals than on their environmental footprints, which are often assessed through greenhouse gas emissions while other environmental indicators remain largely overlooked. Moreover, the heterogeneity of study settings and the predominance of research conducted in developed countries limit the generalizability of current findings. Future studies should adopt a broader scope to achieve a more comprehensive understanding of the nutritional and environmental sustainability of institutional catering systems.
Journal Article
The body in the wake
For the first time in years, Faith Fairchild has time for herself. Her husband Tom is spending days on the other side of the island using a friend's enhanced WiFi for a project; their son, Ben, after his first year in college, is studying abroad for the summer; and their daughter Amy is working at the old Laughing Gulls Lodge, now a revamped conference center. Faith is looking forward to some projects of her own. Her friend Sophie Maxwell is also spending the summer on Sanpere Island, hoping for distractions from her worries that she isn't yet pregnant. And the daughter of Faith's good friend Pix Miller is getting married to a wonderful guy . . . with a less-than-wonderful mother. Between keeping Sophie's spirits up and Pix's blood pressure down, Faith has her hands full. And that's before a body with a mysterious tattoo and connections far away from small Sanpere Island appears in the Lily Pond.
Book
Pudding up with murder
Customers trust Lilah Drake to keep her mouthwatering meals under wraps, but when a millionaire meets his untimely end, some sinister secrets become the main course...Spring is right around the corner, and with the warmer temperatures come plenty of food requests from Lilah Drake's covered-dish clients. Lilah pulls out all the stops with a sweet new casserole for the birthday party of Marcus Cantwell, a wealthy curmudgeon who has some angry ex-wives and more than a few enemies. When he's found facedown in Lilah's casserole, it's anyone's guess as to who might have wanted the old man dead. A possible new heir to Marcus's fortune adds some unexpected spice to the investigation, but Lilah fears that the old adage is true, and \"the proof is in the pudding.\"
Book
Factors related to good food-handling practices: a cross-sectional study based on male food handlers in catering establishments
Background
Male food handlers in catering service establishments play an important role in food safety issues in China. However, their food-handling practices are not fully understood. This study aimed to assess the level of food-handling practices and identify factors associated with good practices among male food handlers in these establishments.
Methods
A cross-sectional survey was conducted among 648 male food handlers at randomly selected catering service locations in Wuhu City, Anhui Province, China. A self-compiled questionnaire was used to gather data on the food handlers' demographic characteristics and food-handling practices.
Results
The majority of interviewees (648) had good food-handling practices such as washing hands with soap before handling food (91.2%), checking for any deterioration of food (92.6%), infrequently using food additives beyond their scope and usage limit
s
(92.9%), and infrequently using recycled food as a raw material for new food production (93.8%). However, compliance rates for certain food-handling practices remain low. These include using a 3-compartment sink to wash animal-based, plant-based, and seafood-based foods separately (28.1%), storing perishable cooked foods at appropriate temperatures (38.3%), and using dedicated containers or tools for storing and processing different food materials (42.1%). Age 50 years and above was negatively correlated with good practices when compared to those aged 18 to 30. Average monthly incomes ranging from 3,000 to 4,999 (CNY) and 5,000 to 6,999 (CNY), work experience of 3 to 4 years and 9 years or more, as well as having received food safety training, were positively correlated with good practices, in contrast to incomes below 3,000 (CNY), work experience of less than 1 year, and the absence of food safety training, respectively.
Conclusions
Strengthen food safety training for male food handlers in catering service establishments, particularly targeting older and inexperienced ones, to enhance their food handling skills.
Journal Article