They say that talking about next year makes the demons laugh, but demons are basically scary creatures, so if they can make you laugh, that's better, I think. Hello.
Today I want to think a little about the future.
We often hear that the emergence of AI will take away many jobs. On the other hand, we also often hear that no matter how much technology advances, there are some jobs that AI cannot replace, so it would be better to aim for those jobs.
Which one is the restaurant?
Already, an increasing number of major chain restaurants are introducing touch panels and food delivery robots to enable them to operate with fewer staff.
There are also fully automatic noodle cooking robots, and systems that use AI to predict how many customers will arrive and place appropriate orders.
I think that between this year and next year, demand for restaurants will likely increase as the effects of the COVID-19 pandemic rebound, more companies will be able to invest in equipment, and automation will continue to advance.
However, jobs that involve "being close to people" are still a type of work that AI and machines are not good at.
Food made with love and care by the chef. Warm service and human interaction. I think there are still customers who like that human touch.
So in the future, while "super-rational stores with advanced automation" will increase, "stores where the human touch of the people inside is what makes them valuable" will also increase in presence. Customers will use them depending on their mood at the time. We will work hard in the latter direction.
I think it will probably turn out something like that, but what do you think, Oni-san?
So, what is the job of a sommelier?
I believe that there are parts of a sommelier's work that can be automated and parts that cannot be automated.
For example, the automation of ordering, inventory management, updating the wine list, etc. It may also be possible for the machine to memorize the tastes of customers and prepare data to suggest their favorite drinks the next time they visit.
What can't be automated is suggesting drinks and food. Managing the freshness of wine. Reading the mood at the table and changing the length and style of explanation. Telling tourists about the town's best recommendations. Saying "It's an anniversary today, isn't it?" and celebrating together. And smiling.
I guess that's about it.
If the trend towards automation continues, the work that will need to be improved from now on will be in departments that cannot be automated.
One thing you need to think about is how to propose the wine.
A big part of a sommelier's job is to educate customers about wine and make suggestions to them.
However, there are already apps that can tell you a lot about wine by taking a photo of the label and uploading it. The days when only sommeliers could understand wine are over.
In this day and age, if you're not careful, your customers may end up knowing more about wine than you do.
So just having information in your head is not enough.
I think what you should do is not just to "suggest wine" but to "sense the customer's mood and make suggestions that will create a good mood for today's meal ."
In my case, what I do at Bokumo is, for example, if it's a bottle of wine, I first ask the customer if they prefer sparkling, white, or red. Then I line up three recommended wines on the table, usually five or six at most, and explain them to the customer. Then the conversation expands from there.
"Based on what you've just explained, this is probably your favorite flavor."
"No, I'm also interested in this cute label."
"So, in your opinion, sommelier, which wine do you think would go best with the dish we ordered?"
If you decide on such things while chatting cheerfully, the atmosphere at the table will be warm and cozy from the start, which will then lead smoothly to the excitement of the meal that follows.
From now on, I'd like to try developing this method further.
For example, I would like to create a system that allows customers to decide on a wine by tasting a little at a time.
And then there's Bokumo Wine, the New Zealand wine mail order company. Again, I think the key to this is "promotion of automation + warmth without automation."
It's mail order, but it's warm. Mail order where I and my staff communicate with customers. This is what Bokumo Wine is aiming for now.
We are working on improvements every day, hoping that our customers will be able to "select wine in a way similar to how they would select wine at a restaurant while listening to the advice of a sommelier."
In the end, both Bokumo and Bokumo Wine should strive to be "people doing it right." In that case, the most important thing is the human charm of the people inside...
I broke out into a cold sweat.
That's right.
Doesn't this mean that the store needs to be run by someone who is incredibly attractive, able to match the appeal of the systems that major chain stores create and improve every day?
I'm in trouble.
After all, as of 2023, I, Iwasu, sometimes have my zipper open for about half a day.
The other day, when I was returning home from the store, I went to the subway platform and realized I had left my bag there, so I hurried back to get it.
His habit of buying large quantities of potato chips on drunk nights is still strong.
Hmm. I'm insecure. I'm far from being attractive.
Maybe I should start by checking the zipper.
How's that? Demon! Give me a laugh.
