http://www.cnet.com/8301-13553_1-9950369-32.html

Sorry I put the wrong Link on my last post. This is the right one:

http://www.prlog.org/10056683-new-technology-set-to-transform-the-food-service-industry.html

How Technology Preverses your Fine Wines

http://www.napatechnology.com/winestation_overview.html

So this isn't really an article, but it's the system I've been talking about. This is a system that preserves an opened bottle of wine for about 60 days. This is significant because an open bottle of wine, depending on how much air it get can go bad ranging from a few hours to a few days if less. This tool available for both private and commercial use, inserts a long tube into the wine bottle for dispensing but also has another tube that injects nitrogen or argon gas. Since the nitrogen or argon gas is replacing the air that would normally destroy the wine, the wine can be used for weeks or until it obviously runs out.

This is a big deal for guest of a restaurant or hotel that only want one glass of wine. Traditionally if a guest wanted a glass of wine and didn't want to purchase a whole bottle, the bottle of wine would go bad if not used quickly enough. This system allows the bottle to be opened and serve individual glasses without any change to the wine. Personally if I were a restaurateur I would much rather spend whatever amount of money this system cost in place of throwing out a $60+ bottle of wine every time a guest wanted a glass.

So this is the second time that I have seen this article and I thought that it was worthy of a blog. It is about a "revolutionary" new system this is saposedly going to "change the food service industry". It is called the T_RECS system. It stands for Radio-Electronic Calling System. It allows the patrons to page the wait staff from their tables. This is a system that has been popularized in Europe over the past few years and it is something that I'm sure lots of people have heard of. I personally do not like this system for a fine dining establishment. For a place like TGI Fridays it would make sense but not in an upscale restaurant. In a nice place your not just paying for the food but the service too and at that level the wait staff should know when it is acceptable to approach a tale. The guest should not have to even think about the service. Also if the waiter is good then he will be compensated accordingly by the tip. How is it fair for you to tip if your the one telling the server when to come to the table. Sapose that a server has more than one table and they both ring at the same time, which one do they go to first? I think that some of these new technologies are taking away from the dining experience and there should be a personal limit as to what is acceptable.

http://www.blogger.com/post-create.g?blogID=3505272663510249351

http://www.nrn.com/landingPage.aspx?coll_id=696&menu_id=1398&globalMenuTab=-1

http://www.nrn.com/landingPage.aspx?coll_id=696&menu_id=1398&globalMenuTab=-1

The FSTEC technology confrence and showcase in feburary will premeire new technologies that will effect many aspects of the food service industry. From the way we communicate, get information and educate professionals the show will be unvailing the latest technologies effecting the food service industry. New additions to the show includes a "suppliers only" section that is strickly for proveyurs, resellers and educators. This show is crucial to professionals the know what is to come over the horizon.

http://www.nytimes.com/2005/02/03/technology/circuits/03chef.html?_r=1&pagewanted=2

http://www.restaurant.org/business/magarticle.cfm?ArticleID=430