AI has been the buzzword for some time now, and like it or not, it’s making its way into every corner of life, including the foodservice world. From ordering systems that predict stock outages before you do, rostering platforms that fill the gaps automatically, to AI tools that can whip up a new menu concept in seconds – it’s changing the way venues operate. We dive into the pros and cons of implementing AI in your venue.
Where AI is a game-changer
For a lot of hospo businesses, anything that saves time on admin or helps staff scheduling during peak service times is a blessing. AI tools can help streamline ordering, reduce waste, manage prep schedules and even crunch the numbers on your menu’s profitability.
Popular booking system NowBookIt has introduced an AI receptionist to pick up your calls, take bookings and handle customer questions, making sure your team have more time serving the customers in store.
The tech is getting smarter, and if you use it right, it can take some real pressure off your back-of-house team. Think of it like an extra set of hands, one that never gets tired, never forgets stock numbers, and never calls in sick.
Knowing where to draw the line
While AI can help you with all of the boring and time-consuming admin tasks, it can’t taste your creations, and it doesn’t know your customers.
Some venues are starting to use AI for seasonal dish ideas, food photography and even menu writing, and that’s where lines get blurred. Sure, AI can generate trendy dish ideas or images of flawless-looking burgers in seconds, but it often misses what really matters: authenticity. Customers are beginning to be able to spot AI-generated images and generic content from a mile away. But in hospo, real is everything.
People want to see your team, your venue, your food. They want to see those messy cheese pulls and imperfect burgers, sauce drips and all. They want menus that reflect your team’s creativity, your regulars and your local produce, not something that feels uncanny and generic. Because at the end of the day, people don’t come for algorithms, they come for connection and great food made by real people.
AI can absolutely make the daily grind easier, helping you streamline the back end, take care of paperwork and answer phone calls for you. But when it comes to flavour, creativity and connection, nothing beats human touch. The sweet spot is letting AI handle the boring stuff so you can focus on what really matters, creating food with heart and soul for your customers to enjoy.
