Industry 4.0 and 5.0 technologies reshaping food service operations

Early applications of digital technology in food services focused largely on automation and efficiency, aligning with Industry 4.0 principles. These included basic data collection, automated inventory systems, and early use of sensors for temperature and hygiene monitoring. The review shows that this phase laid the groundwork for more advanced applications but offered limited engagement with human needs, creativity, and sustainability.

Food service operations are entering a period of structural change as digital and intelligent technologies move from experimental kitchens into real-world production environments. A new global review shows that the sector is no longer defined only by automation, but by a deeper shift toward human-centered, sustainable, and data-driven food systems.

The study, titled The Use of Industry 4.0 and 5.0 Technologies in the Transformation of Food Services: An Integrative Review and published in Foods, maps how Industry 4.0 and Industry 5.0 technologies are reshaping food services across customer interaction, sustainability, management, cooking, and quality control.

The review shows that transformation in food services is uneven and highly contextual. While digital tools are delivering clear gains in efficiency and sustainability, most applications remain in pilot or early adoption stages, highlighting a gap between technological potential and large-scale implementation.

From automation to human-centered food services

Early applications of digital technology in food services focused largely on automation and efficiency, aligning with Industry 4.0 principles. These included basic data collection, automated inventory systems, and early use of sensors for temperature and hygiene monitoring. The review shows that this phase laid the groundwork for more advanced applications but offered limited engagement with human needs, creativity, and sustainability.

The shift toward Industry 5.0 marks a significant change in direction. Instead of prioritizing automation alone, Industry 5.0 emphasizes human–technology collaboration, resilience, and social and environmental responsibility. The reviewed studies show that food services are increasingly adopting technologies that support decision-making rather than replacing human judgment.

Customer service emerges as the most heavily studied area. Artificial intelligence and data analytics are being used to personalize menus, recommend meals based on dietary preferences, and streamline ordering through digital interfaces. These systems aim to reduce errors, shorten wait times, and improve satisfaction while allowing staff to focus on service quality rather than repetitive tasks.

Importantly, the review notes that personalization is no longer limited to convenience. AI-driven recommendation systems are increasingly linked to nutritional guidance and health considerations, reflecting growing consumer demand for transparency and tailored food choices. This marks a departure from purely profit-driven optimization toward value-based service models.

Human-centered design also appears in workforce considerations. While automation raises concerns about job displacement, the reviewed literature suggests that many technologies are intended to support staff, reduce physical strain, and improve workplace safety. Collaborative systems and intelligent scheduling tools help balance workloads and reduce burnout, particularly in high-volume food service environments.

Sustainability and waste reduction take center stage

Sustainability is one of the strongest drivers of technological adoption in food services. Food waste remains a critical global issue, and the study shows that digital technologies are increasingly deployed to address it at multiple points in the service chain.

AI and machine learning models are used to forecast demand more accurately, allowing kitchens to prepare appropriate quantities and reduce overproduction. IoT-based tracking systems monitor inventory levels, shelf life, and storage conditions, helping managers intervene before spoilage occurs. Waste-tracking platforms analyze disposal patterns to identify inefficiencies and inform process improvements.

Several studies reviewed report measurable reductions in food waste following the introduction of data-driven planning tools. These reductions translate into both environmental benefits and cost savings, reinforcing the business case for sustainability-oriented digital investment.

Energy efficiency also features prominently. Smart kitchen equipment, sensor-based monitoring, and optimized production scheduling help reduce energy consumption during cooking and storage. While renewable energy integration and advanced cooking technologies remain underexplored, the review highlights growing interest in aligning food service operations with broader climate goals.

Blockchain and traceability systems appear in management-focused applications, particularly for improving transparency in sourcing and supply chains. These technologies support sustainability claims by enabling traceability from origin to plate, responding to consumer and regulatory demands for accountability.

Despite these advances, the study notes that sustainability gains are unevenly distributed. High upfront costs, limited technical expertise, and infrastructure constraints slow adoption, especially in small businesses and developing regions. Without targeted policy support and investment, digital sustainability risks becoming accessible only to large, well-resourced operators.

Barriers, gaps, and the future of smart food services

While the review highlights clear progress, it also identifies significant gaps that continue to limit the transformation of food services. One of the most persistent barriers is cost. Many advanced technologies require substantial initial investment, making them difficult to justify for small and medium-sized operators with narrow margins.

Workforce readiness is another challenge. Successful adoption depends on staff training and digital literacy, yet many food service organizations lack structured programs to support reskilling. The review stresses that technology implementation without parallel human development can lead to underutilization or resistance.

Research gaps are also evident. Most studies focus on customer service and waste reduction, leaving areas such as advanced cooking equipment, 3D food printing, renewable energy integration, and holistic life-cycle sustainability relatively unexplored. Quality control applications, while present, receive less attention than operational efficiency and customer-facing technologies.

Geographic imbalance further shapes outcomes. Much of the existing research originates from developed regions, limiting insights into how digital food service models translate to different economic and cultural contexts. The authors argue that future research must address these disparities to support inclusive and scalable transformation.

Looking ahead, the study positions Industry 5.0 as a guiding framework for the next phase of food service innovation. Instead of pursuing automation for its own sake, the focus shifts toward resilience, sustainability, and human value. Technologies that support ethical sourcing, nutritional well-being, and workforce empowerment are expected to gain prominence.

Policy and governance emerge as critical enablers. Public incentives, standards, and training programs can help lower adoption barriers and ensure that digital transformation aligns with public health and environmental goals. Without coordinated action, the sector risks fragmented progress that benefits only a subset of operators.