AI menus and chefs

Restaurant operators are pushing artificial intelligence from the back office onto the menu, using software to steer guests toward dishes and trim food waste. (gjsentinel.com) The recent *Restaurant AI* podcast described that shift as a move toward menus that personalize recommendations while tracking inventory in real time, a combination the hosts said can improve unit economics. Apple lists the show as a weekly podcast hosted by ClearCOGS co-founder and chief executive Matt Wampler on artificial intelligence in restaurant and hospitality operations. (gjsentinel.com) (podcasts.apple.com) In practice, that means software tries to predict what will sell, flag items to “86” before ingredients run short, and adjust ordering so kitchens buy closer to actual demand. Toast said in a November 12, 2025 survey of 712 restaurant decision-makers that 41% were extremely likely to adopt artificial intelligence for forecasting and demand planning, and 24% were already using it. (pos.toasttab.com) The chefs named in the story are tied to resort openings and reboots rather than software companies. The Quail in Carmel Valley, California, appointed Brandon Bollenbacher executive chef on March 9, 2026, and Mauna Kea Beach Hotel named Miguel Soto chef de cuisine of Hau Tree Cantina on March 6, 2026. (hotel-online.com) (fsrmagazine.com) Restaurants are testing these tools after several years of heavier technology spending across the industry. The National Restaurant Association said in its 2024 Technology Landscape Report that 76% of operators believe technology gives them a competitive edge. (restaurant.org) That same report said operators are not all chasing novelty for its own sake; the trade group said the better approach is to match technology to the customer base a restaurant serves. In dining rooms, that usually means faster ordering and payment on the front end and tighter labor, purchasing, and prep decisions in the back. (restaurant.org) (go.restaurant.org) Vendors selling restaurant artificial intelligence are pitching exactly that back-office promise. ClearCOGS says its forecasting product predicts customer demand, reduces waste, and streamlines inventory, and the company used the March 24, 2026 podcast episode to argue that many so-called artificial intelligence tools are still closer to rigid “if-then” automation than true prediction. (clearcogs.com) (podcasts.apple.com) The near-term test is whether diners notice better recommendations without feeling pushed by software, and whether kitchens actually throw away less food at the end of service. For operators, the sales pitch is simple: a smarter menu should sell more of what is in stock and less of what will end up in the trash. (gjsentinel.com)