Every company in the food and restaurant industry will become digitalized


Fredman Group was a collaboration partner of Sauce Forum, an event organized over the past weekend in Helsinki. It shares knowledge and expertise from international opinion leaders in the food and restaurant industry through discussions, networking and panel discussions. The objective of the top seminar is to understand the global changes and trends in the industry as well as to prepare for the future.

The presentations and conversations dealt with various questions related to the food and restaurant industry and it has been a pleasure to notice that the topics of both digitalization and responsibility have repeatedly emerged.

First come, first served

One of the most interesting speakers at the event was the Swedish CEO of FreshX Niklas Lovén. FreshX is a company specialized in the digital services of the restaurant industry. In his statement issued before the Sauce Forum, Niklas successfully summed up the arrival of digitalization to the kitchens.

“Every company in the food and restaurant industry will become digitalized in the near future, because their suppliers and other collaboration partners will demand it. Companies that benefit the most from digitalization are those that act quickly, as they can become digitalized on their own terms. These companies are also in the best position to manage their costs and act as forerunners of responsibility,” Lovén said.

This is exactly what we at Fredman Group have been talking about during the past years. In addition to business and cost savings, to us digitalization is also about responsibility: about ensuring food safety and reducing food waste.

Wasting food is wrong – and bad business

There were many discussions about food waste at Sauce. One of the UN’s sustainable development goals is to halve food waste by 2030. Currently, about one fifth of food waste is estimated to be created in professional kitchens and restaurants.

It is important to understand that responsibility is not the opposite of efficient and profitable business. On the contrary: ensuring food safety is also an investment in customer experience and an elemental part of risk management. Reducing food waste also helps optimize the use of resources and minimize costs. One doesn’t have to be an economist to understand that throwing away food is a waste which shows below the line as well.

Responsibility is good business in the restaurant industry as well, and food tech is an essential tool for taking care of it. As Niklas Lovén reminds us, digitality, smart kitchens and data utilization will soon be part of daily life in the restaurant industry. The most successful companies will be those that already utilize these solutions.

Peter Fredman
Chairman of the Board

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