New Age Dining

By: Tia Knuth

With the rise of new technology devices and applications, the experience of eating out has changed along with everything else. At BJ’s Restaurant, customers now wield the power to put themselves on the waiting list or order their drinks before even arriving at the place; all of this achieved with the simple use of an application. If the waiter takes too long returning to the table when customers are ready to bomb out, they can pay their bill electronically, no personal contact or communication required.
Don’t get me wrong, I can definitely see the convenience in the app and might even utilize it in a hurry, but if I’m going out to eat, I’m expecting a certain kind of experience and prefer to interact with a waiter and take my time.

It used to be that electronic devices at the dinner table were highly frowned upon and onlookers from the table over yonder would give you the stink eye, but now, electronic aids are a part of the experience.
There are other app breakthroughs in restaurant optimization geared more toward the dining experience goer. An article on FSR (Full-Service Restaurants) calls a strain of these people “educated urbanites” who are over the age of 25 with a bachelors degree and live in urban areas with decent enough pay checks to enjoy a prime dining experience more often. These are the people using apps like Open Tablethat allow the sharing and selling of reservations to finer restaurants.
             I’m sure more change and innovative apps are around the corner of the dining table; I just hope it won’t be something that intrudes on time spent with friends and family enjoying food and drink with the inclusion of too much technology.

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Mayborn Social Media Class

This is the official class blog of Journalism 4270/5330.001, the strategic social media class of the Mayborn School of Journalism at the University of North Texas. Contributors are upper level undergraduate and graduate students, mainly journalism majors. Our Twitter hashtag is #untj4270. All content is student or instructor generated, and opinions are our own. Material is copyright by individual authors. Comments are welcome and encouraged.