TECHNOLOGY
4 emerging AI solutions reshaping restaurant operations
From vision AI to smart surveillance, artificial intelligence tools give operators an edge
BY JOANNA FANTOZZI SENIOR EDITOR NATION’S RESTAURANT NEWS A rtificial intelligence has rapidly evolved from an industry curiosity to a powerhouse driving the latest tech breakthroughs in food- service. Tech companies are no longer in- troducing AI as a futuristic novelty, but as a problem-solver for today’s restaurant operations by providing real-time analytics and labor assis- tance. Beyond the already well-docu- mented voice assistants and kitch- en chatbots, we spotted several innovative AI applications on the National Restaurant Association Show floor in Chicago this year that are addressing concrete operation- al challenges. Vision AI Vision AI is one of the fastest grow- ing applications of artificial intelli - gence. Often associated with food waste and other sustainability ini- tiatives, this technology uses cam- eras and real-time data analytics to keep an eye on what’s happening in the back-of-house, from ingredient shortages to proper order prepara- tion and food safety compliance. PreciTaste was one of the com- panies showcasing Vision AI tech- nology, with the ability to track
PreciTaste is one example of vision AI seen on the Restaurant Show floor. | Photo by Joanna Fantozzi
kitchen operations in real time, and the ability to provide back-of-house employees with guidance on how much of each ingredient to prepare every day. PreciTaste’s AI technology was also used in the Convotherm Mini Pro oven seen on the Restaurant Show floor, which is able to cook items perfectly using optical AI and reduce human preparation errors. Video Surveillance Dtiq was showcasing smart sur- veillance technology that’s made for use in the drive-thru lane. In re- tail, Dtiq technology is used to de- tect and prevent thefts, but in the drive-thru lane it’s being used to capture people who drive into the drive-thru lane but drive off without ordering, as well as to prevent bot- tlenecks during busy times.
“The camera doesn’t lie,” Michael Marques, director of sales for Dtiq, said. “It tells them exactly who’s where in what part of the drive- thru so they know why someone is driving off and can understand the cause of lost revenue. It gives the crew actionable insights inside the store… on how often someone is driving off, from what certain point in the drive-thru, and is it a particu- lar window and what time it’s hap- pening.” The point, Marques said, is to identify pain-points in the drive- thru lane using the AI camera tech- nology and fix the issue sooner, by staffing differently.
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National Restaurant Association Show 2025
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