In this episode of TechBytes, host Rob Grimes welcomes Benjamin Calleja, architect, restaurateur, and founder of Livit, for an engaging conversation about the intersection of restaurant design, operations, technology, and innovation. With Livit having designed more than17,000 restaurants across 45 countries, Benjamin brings a uniquely global perspective on what it takes to create hospitality concepts that not only look great but also perform at the highest level.
Unlike many design firms, Livit doesn’t stop at architecture. Benjamin explains how the company created its own restaurant concepts as living innovation labs—real operating restaurants where new technologies, layouts, operational strategies, and guest experiences can be tested before recommending them to clients. This hands-on approach allows the team to validate ideas in real-world environments, giving operators confidence that innovation delivers measurable business results rather than simply following trends.
Throughout the conversation, Rob and Benjamin explore why restaurant technology extends far beyond point-of-sale systems. From predictive analytics and kitchen automation to sensory design, mobile integration, and AI-powered dashboards, the discussion highlights how today’s most successful restaurants combine multiple technologies into seamless experiences that improve both guest satisfaction and operational efficiency. Benjamin shares examples of restaurants that dynamically adjust music levels based on occupancy, use scent to influence purchasing behavior, and leverage real-time data to optimize everything from seating patterns to labor deployment.
Drawing from projects around the world, Benjamin also discusses why some of the industry’s most exciting innovations are emerging from Asia, particularly in robotics, automation, and digital integration. However, he emphasizes that successful innovation isn’t about inventing every solution from scratch—it’s about integrating the best technologies available and designing systems that remain flexible as new tools emerge.
One of the episode’s most compelling themes is the future of kitchen operations. As labor shortages continue worldwide, Benjamin predicts restaurants will increasingly simplify back-of-house operations through automation, smarter equipment, centralized production, and thoughtful design. Rather than sacrificing food quality, these changes will enable operators to deliver more consistent experiences while reducing complexity and improving profitability.
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