Drones on food duty
Ever cancelled food orders for late deliveries or blasted the delivery boys for the same? We do it all the time. But now, there's good news for those who regularly order food online and wait impatiently for it to arrive. An online-ordering and food delivery platform has recently tested its maiden drone delivery technology using a hybrid drone that covered a distance of five km in about 10 minutes with a peak speed of 80 kmph to deliver a food packet. It is important to note that the only possible way to reduce the average 30 minutes to 15 minutes is to take the aerial route since Indian roads are not efficient for very fast deliveries. Keeping in mind the increasing traffic congestion on roads and insurmountable pollution, using drones for delivery could be a game-changer for metropolitan cities. Few months back, a world-first drone delivery business was granted approval to take to the skies over the Australian capital Canberra. There have been trials to deliver food and drinks, medication and locally-made coffee and chocolate through drones. However, the approval comes with strict conditions including daylight operating hours. The drones are also banned from crossing over major roads and there is a minimum distance they have to maintain from people on the ground. In a nutshell, food delivery by drones is no longer a dream but a reality, almost. There are a few regulatory hiccups which need to be resolved and the authority's concerns need to be looked into and addressed. At many centres, burger-flipping robots have been put on duty. There are android waiters as well along with automated systems that can cook and serve. Ten years ago, robot-chefs and waiters were pure sci-fi. Today, they are a reality, and at prices that make them a plausible investment. The technology is being knitted together in a cost-effective manner and made presentable for diners. In an industry keen to slash labour costs and increase profits, further automation seems inevitable and innovations are a continuous affair. Eating, in general, is a complicated business. Food has its own individuality and a definite identity. Sharp preferences and urge for variety throw up everyday challenges for chefs throughout the world. With new advancements, it is also important to keep in mind the preferred choice of the consumers and their health. As it is, food is a field which involves a lot of experiment. Cheers then to the new technology that would help set aside 'clunky' choices and enhance customer experience by leaps and bounds. True then, innovation or interest, nothing is beyond the wit of man.