How AI Is Changing Restaurants
Artificial intelligence is no longer a distant prospect for the restaurant industry—it is already shaping daily operations in kitchens and dining rooms around the world. Speaking at the 26th European Foodservice Summit in Amsterdam this September, Benjamin Calleja of Livit Design provided an inside look at how leading businesses are using data, automation, and robotics to rethink everything from menu planning to guest recognition. His real-world examples offered a rare glimpse into a future that, as Calleja made clear, has already begun.
Top 5 Key Learnings
- Data-Driven Innovation Labs – Innovation requires continuous testing and measurement. By establishing real, guest-facing restaurants as living laboratories, companies can trial new concepts, technologies, and operating models, using measured data to guide decision-making rather than rolling out untested ideas at scale.
- Smart Kitchens and Optimized Space – Compact, technology-driven kitchens can generate high revenues with minimal footprints. Efficient use of space increases revenue-generating areas and reduces non-revenue costs in the back-of-house, supported by AI for menu optimization and market analysis.
- AI-Powered Personalization and Operations – AI now enables detailed market studies, guest recognition, loyalty solutions, and operational insights in real time. Tools ranging from camera-based analytics to predictive layouts are already enhancing guest experience and inventory management without significant cost barriers.
- Robotic Automation and Labour Efficiency – Automation is shifting from theory to practice, especially in repetitive or less desirable kitchen roles. The scaling and falling cost of robotic systems, coupled with AI, is beginning to reshape job functions and labour efficiency in restaurant operations.
- Scalable Adoption Lowers Costs – The expansion of robotics and AI – particularly in markets such as China – demonstrates rapidly decreasing costs and increasing practicality. The prospect of affordable service robots and “robots as a service” models is accelerating the pace of change, requiring restaurants to adapt swiftly.
