Are kiosks changing the nature of foodservice?

In this week’s issue, I look at the growth of kiosks and what it tells us about the nature of ‘foodservice’.  To answer that question it is helpful to view the sale of food as lying on a spectrum – at one end is the service model, based on heartfelt care that goes into the serving of food in a gourmet restaurant. At the other end is the purely mechanical relationship, epitomised by vending machines. Read the full story