How The World Of Bartending Could Change In The Coming Years.

Artificial Intelligence finds its use today in different work sectors and moments of daily life and is in practice a branch of information technology that plans to program and design systems with characteristics typically considered human as visual and decision-making perception.

The hospitality industries are also starting to use the search for the latest tool in their companies to improve customer service, customizing services with developed problem-solving skills; one of the biggest impacts on the bar industry from a technological point of view has been operating precisely, not because of the robots, but because of the development of the software that helps manage business management more effectively by replacing spreadsheets, booking diaries with operating systems such as Open Table for example, but how, could Artificial Intelligence, advance over the years within the world and change its appearance?

We have already seen that, unfortunately, the development of robots with artificial intelligence is having enormous exponential growth potential even if many people do not agree with this innovation, as we also do concerning the replacement of the person, but we must, however, take a look at the various forms that have been tested over the years;

Hilton, for example, has adopted the use of Connie, a robot capable of giving guests information. Tourist interest by recommending the best destinations to visit during their stay and adapting to the individuals in front of him by learning a human speech, therefore more a guest will talk to him about the best information he will receive.

In England, the first Gin created using Artificial Intelligence was launched at the Bristol-based Circumstance Distillery; Ginette is the brain behind Monker’s Garkel; it analyzes botanical plants, assimilates and includes Gin recipes which have a database of over 800 Gin names. Monker’s Garkel is created with juniper berries, coriander seeds, angelica root, raspberry leaf, gooseberry, dried plum, clementine peel, orange peel and calendula with an alcohol content of 40% ABV and a fragrance that sets it apart. The label is also created by an algorithm that sets the style and the colors and we said that the latter produces something interesting.

The players bet that people of future generations will want something that goes beyond the simple gesture of drinking from a glass and by this and always in Bristol, at the University of Bristol, thanks to the interventions a machine called Levitron that uses sound waves to suspend tiny drops of alcohol allowing people to lick the drops in the air. In addition to one last possibility that there may be the possibility that I drink have been used, as Vapshot has already done, in a vaporized way and inhaled using straws.

With what we have said we realize that the customer will be able to decide how to consume his drink and maybe decide where and when thanks to the advent of numerous apps for the delivery of cocktails that according to future forecasts will see the integration of drones that will replace car, scooters or bicycles; edit app will allow you to place your order via mobile while you are at the table or even at home allowing you to get to the bar and find your round of drinks at the table.

The latter technologies are also applied sustainably and returning to the discussion regarding the possible desire for future alternatives to want something that goes beyond the simple gesture of drinking used, the glasses that can be eaten are also introduced;

Loliware initially produced glasses from seaweed and organic softeners at the 100% edible receiving important subsidies from investors over the years and expanding its market to other alternative productions to the use of plastic with the intention of lowering the impact on the human environment. For years sustainability has been one of the most important topics to touch in every industry. If the idea of ​​eating glass is not to your liking this product can be passed under a stream of boiling water by dissolving it in a few minutes and it will be decomposed in just 60 days, unlike plastic which needs about 1000 years to be disposed of in landfills.

According to the changes, the furniture will be as important as the product itself and the two environments will be very intelligent and there will be apps such as SceneTap (already in use in America) which, based on algorithms that measure facial measurements, can perceive the gender of the person.

Following some studies and experiments, it has been found that sipping a distillate in a room where the predominant and specific color will give you the perception of tasting only specific flavors of the whiskey itself, for example, if the room is red your taste will perceive more red berry flavors, as well as the persistence of the fire in a fireplace will give you more woody perceptions and if the furniture could not solve the problem there will be some could be robots, already created at university ‘of Barcelona, ​​endowed with a robotic language so sensitive that it can even distinguish the alcohol content with accuracy on values ​​such as the taste of 82%.

There are many forecasts and many will progress, but from the bottom of our hearts we believe that a laugh or a moment of sharing should not be replaced by a machine that limits the guest experience to the purchase of a product; Bars exist for a social purpose. Being able to learn new topics through dialogue has allowed us to be better people. We also believe that standardizing is important, but we remain of the idea that the spirit of the bar lived to date should be kept alive and that it is much more important than a professional has the opportunity to express her concept freely, perhaps not perfect, but alive.

written by Pasquale Bergamo