INTRODUCTION

In order to give a sense of what gastronomy entails, anything that allows appreciating your
meal and beverage is a type of this artform. Gastronomy is always evolving and adapting to
new trends and developments. The field of gastronomy is one that has no set boundaries. It's a
vast field that welcomes all players, both service providers and the end consumers (Gillespie
& Cousins, 2012). Gastronomy is seen as something that applies to all customers at a restaurant
and has focused mostly on making the eating experience noteworthy for the customers some
gastronomic elements, such as the production and selection of ingredients, method of
preparation, sustainability, service, and ambiance, should constantly be taken into
consideration in an effort to allow the experience to be distinctive. Restaurant Bell Book &
Candle (BB&C), food served in BB&C is centered on sourcing products that are local, organic,
sustainable, and environmentally friendly. The menu cycles are determined by the seasons and
are greatly impacted by the produce of the aeroponic roof-top garden on the roof (bell
book&Candle, 2010).

As already stated Gastronomy is always growing and adapting; food technology and
engineering have seen tremendous progress. The sector is rapidly evolving, and if an enterprise
want to remain viable, it must continually enhance its capabilities. Technological developments
have grown as covid has permeated the market, since individuals were fearful of coming into
touch with someone and being infected. The Covid-19 epidemic reshaped the restaurant
business climate and elevated sustainability to a priority. Restaurant company operations have
been harmed by environmental instability and have begun to face increased hazards. Thus,
organisations have implemented eco-friendly and technologically sophisticated ways that
results in sustainability development as part of its social obligation. Technological
advancements have the potential to result in more environmentally friendly
organizational operations. For pandemic performance to be sustainable, innovative solutions
with an environmental emphasis are essential. In this situation, technology improvements aid
in the efficient and effective use of limited resources, allowing for the creation of a competitive
edge and automating the control of operations. The link between technical innovation and
sustainable performance is intricate and multifaceted, depending on a variety of variables. The
sort of innovation that impacts corporate operations and particular resources is a critical aspect.
This condition will strengthen the competitive edge and result in sustainable-term success.

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LITERATURE REVIEW
Significance of gastronomic elements
Eating and gastronomy may have a substantial influence on the stability of a location. Eating
and gastronomy is generally acknowledged as having the opportunity to enhance to a location's
financial, cultural, and ecological well-being, as well as increase its efficiency and durability
(Rinaldi, 2017). People believe food and drink play a critical part in memory since they often
include all sensory experience and may awaken recollections that are cognitive, emotional and
even spiritual in nature. The relationship between food and memory, with a different
perspective in mind, iti is difficult to define objectively. One of the reasons is that the term
"memory" is ambiguous, since it may relate to a person's personal, communal, or collective
experiences. Gastronomic elements can help to create these memories (Stone, 2017).

The process of preparing a meal is always a creative one. The result of a meal is determined by
a variety of elements, including mood, day of the week, food, and more. Understanding of
elements persuading gastronomic pleasure is critical to understanding extraordinary eating
episodes. It's also important to consider the context in which the eating and drinking took place,
since this helps to illuminate the many aspects that go into making a meal memorable and
pleasurable.

Production and Selection of ingredients

Given that the restaurant's theme BB&C centers on the 'Farm to Table' or Roof to table as chef
John Mooney likes to call it, ingredients are the utmost vital aspects contributing to the
eminence for the final meal. It is critical to get high-quality, organically cultivated fruits and
vegetables that are in season. Only when the foundation components are of the finest sources
will their organic flavor be provided to the visitor, elevating the overall eating episode (Taar,
2014). Also, the absence of a certain produce they attempt toward getting it from local sources.
Fresh ingredients are used in meals of excellent quality, assuring chemicals and preservative
produce are not used in all dishes.

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Preparation
It's common for food preparation to use a variety of cooking methods including frying, basting,
simmer, and stir-frying. These methods provide a comprehensive selection of tastes, textures,
and scents. BB&C serves contemporary American cuisine and it has a seasonal menu according
to the fruits and vegetables that could be grown in that particular time frame BB&C is
extremely reliant on yield grownup on the roof-top. In addition to the preparation of the kitchen,
it also needs to make sure that the ingredients are grown so that they could be cooked into a
delicious meal.

Sustainability
Having Farm to the table is very sustainable it saves a lot of money from vendors and also
helps in food traceability and transparency and develops a trust between customer and owner.
Those who dine at your establishment seem to be increasingly willing to repeat if your beliefs
correspond with their own. They'll get a bigger feeling of satisfaction from their excursion
knowing that they've made a change for the better, and they'll have more fun doing it. To
improvise the supply chain and only order how much is required. There is very low food waste
as it is all grown upstairs so whenever an ingredient is required it could be procured
immediately. Restaurants today have a very different approach towards how resources in their
inventory can be used to full potential, this therefore increases the possibility of better systems
of sustainable development (Alraja, 2022).

Service and décor

The service of the restaurant is very fast and the staff our well versed with the menu of both
food and beverage, having the produce growing in front of them gives them insider and extra
information about ingredients and dish which they can share and make the guest understand
the dish in a better manner.

Design features reference the area's historic cool and acknowledged elegance, incorporating
warm tones and archaic details, reflecting its casually elegant position. The 5,940 sq. ft. space,
which opened in December 2010, took 16 months to complete, with the design emphasizing the
space's farm-to-table concept and specialization in local and sustainable fare. Recycled
materials such as oak flooring, bare brick, and cerused millwork were used, suffusing the
restaurant with something like a rustic but stylish ambience. Bell Book & Candle's colour
scheme of muted blues, greys, and browns was inspired by the wealth of blueberries, eggplant,

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and basil found on the roof. The restaurant's environment is as welcoming and enticing to
residents as it is to visitors from other cities(deconewyork, 2017).

Innovative technology in Bell Book & Candle

Aeroponics is an indoor horticulture technique that involves hanging plants' root systems in
the air and sprinkling them with a fertilizer frequent use of pure clear waters. Aeroponics does
not need soil, since plants may grow when their roots are continually or intermittently subjected
to a nutrient-rich spray. This results in newer, more sterilised and sanitary growth environment.
Aeroponics is a cost-effective method of growing plants, such as fruits, and vegetables, without
the need to pot and repot them to maintain access to nutritional soil.

The Tower Farms aeroponic growing approach delivers up to 30% more crops3 and 3 times
quicker than standard farming methods. Tower Farms systems use closed-loop technologies
to reuse water and fertilizers. Because of this, they consume close to 98% less water than
traditional fields, which is crucial for farmers in dry areas. If you're a soil-based farmer, a
change in the weather may make all the difference in the world. Tower Farms, on the other
hand, is impervious to both drought and flooding. You can even manage heat, lighting,
moisture, and other elements to ensure constant harvests despite the weather if you grow inside
or in a greenhouse. Using stackable parts that can contain four plants apiece, Only six square
feet is required for an one Vertical Farms unit. In other words, 44 plants might remain retained
in an 11-section-tall unit. A traditional farm of the same capacity would need an additional
acreage to produce as much food as a small-scale hydroponic farm.

Technological Advancement In the industry

Two years ago, covid had a huge impact on the restaurant business, and today technology has
a large role. Today's restaurateurs are more concerned with creating a long-term enterprise that
can weather economic ups and downs. There is little doubt that in the next years, more
businesses like cloud kitchens will be based on technology. Restaurant technology will
continue to create novel solutions to keep ahead of the curve and enable visitors have a great
dining experience in order to match the continuously changing consumer expectations
(Aguilera, 2017).

It's no longer a fad to talk about AI and IoT in the workplace. They're reshaping a variety of
sectors, including the restaurant industry. The success of restaurants and hotels is heavily
reliant on the quality of their customer service. When it comes to ordering meals or getting
tailored alerts, customers always demand "customizations." Today, people use a number of

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technologies that enable them to communicate instantly, regardless of where they are. Big
database collection and transfer isn't any longer a problem for firms. It is becoming more
common for restaurants to employ the internet of things and artificial intelligence (AI) to
improve operational efficiency in a variety of ways. Several ways in which these new
technologies are fueling development in the restaurant sector are outlined below.

A restaurant's menu is one of its most effective means of communicating with customers,
promoting the establishment, and encouraging them to dine there. Restaurants are being pushed
to differentiate their products and services as a result of technological advancements and an
increasingly competitive market. The emergence of computerized menus is one of the greatest
instances of this. Using a digital menu is very convenient as it is simple to edit and could be
changed anytime. Having a seasonal menu in BB&C this technology is very helpful, moreover,
this does not go bad like the hardcopy of the menu which is very hard to maintain. Having a
digital menu makes the ordering process and payment process easy which helps the staff and
reduces on the job from their head (Şahin, 2020). Having a digital menu is very sustainable as
there is no paper being used which is good for the environment and it is cheaper and easy to
operate. Using a Digital menu also helps to keep a track of the dishes and what is ordered and
how much which gives insight to the kitchen on what to improve which can be utilized to
ensure success, were observing, recording, and analyzing the performance of a number of
variables can be used to maximize potential. This could then help to reduce their waste which
would increase sustainability (Narimawati & Pangestu, 2020).

Reduces expenditures
It is possible for restaurant operators to cut operating expenses and concentrate on other goals
that will help them gain and retain customers with the Internet of Things. It's possible to save
money by using AI and IoT solutions, which include: inventory and maintenance expenses, as
well as maximising the amount of energy used.

Increase quality of service and satisfaction of users

As of right now, IoT and AI devices like mobile card scanners and real-time tracking systems
are used to enhance the shopping experience for consumers. To entice new customers, many
eateries promote in their local area. Internet of Things (IoT) technology help them better service
their customers. Using web data and individual choices, restaurants now can give a greater
customer interaction and improve revenue.

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Insight from the consumer
The preferences of customers change throughout time. Data from social social media networks
and the internet may be analysed using artificial intelligence (AI). Customers will have a better
tailored experience thanks to the data gathered, and restaurants may use it to develop marketing
plans and spot emerging market trends. To further cultivate brand loyalty, restaurants that have
access to user data might concentrate more on catering to loyal consumers.

This technology has the ability to transform the way we live our lives (IoT) the dining industry
and the overall consumer experience. Using artificial intelligence, restaurant owners can keep
track of and retain data so they can make informed decisions about how to grow their business.
Artificial Intelligence (AI) and the Internet of Things (IoT) can help restaurants streamline
operations, build customer loyalty, and optimise their return on the investment(Kuzlu, 2021).

When it comes to any food service organisation, customer happiness is critical in order to
develop a reputation for oneself in this increasingly competitive industry. This will assist the
institution in gaining a loyal client base and increasing their overall worth as a result.
Eventually the main focus is to give an experience to the customer that they would always
remember in a positive manner. Customers will arrive at the establishment with particular high
expectations about food quality, and they will demand that these expectations be realised.
Customers will identify their eating memories with a business if it is successful in this
endeavour, which will result in word-of-mouth marketing and increased popularity. The whole
process, from recognising characteristics that enhance an experience to being consistent, is the
key to developing a great brand identity.

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CONCLUSION
Modern gastronomy isn't only about cooking; it encompasses a wide range of subjects. It has
changed through time and currently includes a variety of different elements. These elements
are a really crucial part of the running of a restaurant establishment. The major purpose of these
elements is to offer the consumer with an amazing dining experience. These elements assist
the restaurant to judge the quality of their meals and the preferences of their clients. Customer
eating experiences are a critical part of the restaurant's success, and it is critical that the
establishment learn from them. As a result, the restaurant's brand identity and value are built
up, which in turn leads to increased earnings and a more satisfied client base.

Food industry as a whole had developed for quite a few years, if u look into the details of how
exactly food has developed as a concept we understand the change started to take place when
the need of consuming food changed from being a survival instinct and feature to being a eating
episode which means consuming food in a way create an experience that is unforgettable, if u
try and concentrate on the way gastronomic elements have contributed to creating abetter
experience for the customer it is quite apparent that we see the role of external factors in
influencing the choices of consumers towards the food being consumed.

Human evolution is not just the progress of the way we live, it also signifies the fact that
multiple factors like technology and infrastructure have played the role of facilitators of
progress, in the same way gastronomic elements have been affected a lot by the use of
technology, a very good example of this would be molecular gastronomy and its use in the food
service industry, concepts like menu development have changed in the way technology has
affected them, which plays an integral part in creating a eating episode and experience for the
consumers.

The food sector is expanding at a breakneck pace, and in order to stay up, restaurants must
make the necessary adjustments. There are a plethora of new and creative technology available,
and restaurants must make effective and strategic use of these resources. Aspects of
sustainability, which are equally critical for operating and maintain the success of the
establishment in today's society, must be kept in mind by the restaurants.

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