Who's Your AI Daddy?

Canada's Restaurant Guy, Jay Ashton

Imagine a restaurant running like a symphony without the usual cacophony of guesswork. Picture an AI assistant, not just a machine or a tool, but a dynamic partner sitting at the virtual table, constantly absorbing data, drawing insights, making recommendations that flow seamlessly into the hands of chefs, managers, and servers. This is no distant fantasy. It's closer than most of us think, and for restaurants across the globe, the question isn’t "What if?" but rather "When?"

Consider Google, a giant that’s evolved from simply answering questions to practically finishing your sentences. Today, AI in its many forms can parse through the complexities of running a business an evolution in intelligence that goes beyond search and suggestions. It’s a partner. And for the restaurant industry, the possibilities AI introduces are profound. What would it mean to have an AI assistant running with you daily, making decisions previously grounded in years of experience and intuition? Let’s break it down, question by question, role by role.

Would you let AI choose your ingredients? A good chef trusts their palate and instincts, honed over the years. But now imagine AI analyzing suppliers, prices, seasonal availability, and even local weather patterns to predict which ingredients will be freshest, cheapest, and most sustainable for the week. Data indicates that restaurants could save as much as 15-20% on food costs by optimizing their purchases. AI isn’t just a robotic calculator here; it’s looking at what drives your dish quality. Would you trust it to choose your tomatoes? To suggest a different fish for your special based on freshness and customer trends?

How comfortable are you letting AI handle staffing? Labour costs in restaurants account for around 30-35% of total expenses. What if AI could forecast foot traffic, predict busy hours, and adjust shifts on the fly? Beyond scheduling, imagine AI tapping into historical data on customer flow, adjusting staffing by role, even by the minute. Employees are automatically alerted, shifts adjust smoothly, no more over- or under-staffing headaches. But here’s the question: would you, as a chef or operator, feel comfortable with AI nudging your scheduling decisions? Some might say this takes humans out of the hospitality equation, but others see it as maximizing efficiency, freeing humans for where they matter most.

What if AI handled menu engineering? One might assume a chef’s skill lies entirely in intuition and artistry, but there’s also a science to it. AI assistants can evaluate item popularity, food costs, and profit margins in real time. Analyzing everything from table turnover rates to which items are more likely to be reordered, AI might propose subtle menu shifts: scaling down that underperforming dish, recommending ingredient swaps, or introducing smaller portions to capture different price points. With stats showing that optimal menu engineering can increase profitability by 10-15%, would you take AI’s advice to tweak your menu?

How does it feel to let AI oversee inventory? Spoilage, wastage, and theft are constant sources of financial bleeding. Imagine AI monitoring stock levels, automatically ordering new supplies just as needed, based on consumption rates, predicted demand, and supplier lead times. It learns from experience—yours, and every data point in its arsenal. For an industry that loses billions annually to waste, this is a significant game-changer. Yet, the question isn’t just about saving; it’s also about trust. Do you let AI handle something as crucial as inventory without a watchful eye? Or do you blend its accuracy with your instincts?

Would you let AI analyze customer behaviour? Customer data is a goldmine of opportunity. AI can decode patterns, understand demographics, and even individual customer preferences. A diner’s drink order or appetizer choice may signal more than a fleeting taste; it’s an insight into habits and spending behaviour. If AI could prompt servers to mention specific items based on these insights, enhancing guest experiences, would you implement it? Or does that feel too much like spying? In a way, it’s no different than Google suggesting a recipe based on your searches, yet in hospitality, the stakes feel higher. Knowing when to lean in with AI’s suggestions might just be the balancing act every operator must master.

Do you let AI drive your marketing? Traditional marketing is being reshaped by AI’s precision and scale. AI’s capabilities to predict trends, analyze feedback, and even create promotional content are game-changing. For example, data from recent studies show that AI-driven marketing can drive engagement by up to 30%, aligning with the needs and preferences of your audience. From email campaigns to social media posts, AI can draft the message, choose the image, and time it for peak engagement. As a restaurant owner, the prospect of AI running the outreach and interaction side of things is like handing over the brand’s voice. Yet, if it translates to more traffic, reservations, and loyal customers, is that trade-off worth it?

How would you feel about AI overseeing food safety? Food safety in restaurants isn’t just important—it’s essential. AI can flag irregularities in temperature control, monitor cleanliness protocols, and ensure compliance without fail. Statistics show AI-enabled food safety protocols can reduce contamination risk by up to 25%. In the long run, that means fewer issues, fewer surprises, and fewer potential health risks. But would you trust AI to oversee a process so foundational to the industry? Would you embrace it as a guardian or see it as a watchdog?

What about the personal side of things, do you want an AI buddy? Business aside, there’s an element of companionship in AI that resonates in unexpected ways. AI is not only making decisions; it’s learning from every interaction, every season, and every trend in your neighbourhood. It becomes a partner in the business and, in a way, a confidant. Imagine checking in with your AI at the end of a busy night, seeing the daily report, and hearing it give a calm, data-backed explanation of how today’s choices stacked up. It can point out your strengths, identify weaknesses, and, ideally, help you adjust your strategy for tomorrow. It might not replace your best friend, but as an ever-evolving presence, it has the potential to support you with a knowledge base beyond any single human’s reach.

Is AI simply today’s “Google” or a true partner in your business? In just a few decades, Google transformed from a search engine to a cornerstone of daily life. Now, AI promises to evolve from its current role as an assistant to a partner, deeply woven into our businesses and lives. The restaurant industry, known for its rich traditions, has much to gain from AI’s logical yet highly adaptive insights. But are we prepared to lean in and accept AI not just as a helper but as an integral voice in our decision-making?

Perhaps, in the end, the real question isn’t whether restaurants will use AI but how far they’ll let it go. The day may come when not having an AI partner is the exception rather than the norm. When that day arrives, will you and your team have already welcomed your digital confidant into the kitchen? Or will you still be debating the benefits of that morning cup of coffee?