Good Morning Foodies,

We’ve watched AI creep into kitchens and drive-thrus for a while… but per Deloitte’s latest global survey of 375 restaurant execs, we’re not just talking bite-sized pilots - this is full-scale ambition. Eight in 10 operators plan to boost AI spending next year, hoping for better guest experiences (60%), smoother ops (36%), and stronger loyalty programs (31%).

But here's the rub: the amount of money going in doesn’t match how much is actually coming out on the floor.

🎯 Guest Experience: Fast Track to ROI

63% of operators use AI daily for things like voice ordering, upsells, digital menus and more - and 84% say it’s driving strong results. Brands aren’t far behind, with over half seeing high impact. Why? Because personalized service is the new table stakes.

“Give the guest something more than food - they want connection and convenience,” says Deloitte’s Evert Gruyaert. When done right, AI makes a seamless experience memorable… and profitable.

⚙️ Why the AI Gap Exists (and Why It Will Close)

Despite massive intent, adoption is slower than spending suggests. Why? Execution is hard. Chains face hurdles with risk management, finding the right uses, and a flat-out talent gap.

But as with any disruptive tech, the pain points fade with familiarity. Expect the AI gravy train to pick up speed - and with fewer derailments - over the next few years.

🔁 First & Second Waves: What Came First and What's Next

Here’s how AI rollout is shaping up:

Wave 1 – Customer experience and inventory forecasting. Voice AI in the drive-thru, menu personalization, and IoT-powered stock optimization are taking off.

Wave 2 – Loyalty and staff support. Gruyaert says adoption is gaining, with nearly half piloting AI for scheduling, training, and employee experience.

Wave 3 (Emerging) – Kitchen automation and R&D support. For now, it’s slower to take shape - not many QSRs are A/B-testing AI-prepped entrees yet - but the investment is simmering.

🧾 Inventory: A Real Game-Changer

Inventory control isn’t glamorous, but it is profitable. Gruyaert says AI tools that forecast orders based on trends (like appetizer cravings on game nights) can seriously cut waste and boost margins.

That kind of "smart ordering" is already proving its worth in busy casual chains. Some operators are calling it a possible game-changer — especially with supplies spiking unpredictably.

🧑‍🍳 Back-of-House Gets a Brain

Employee experience is also benefitting from AI. Smart scheduling, AI-supported training, and digital assistance systems are taking some grunt work off managers and letting them focus on morale.

This is one of those rare wins: happier staff, more reliable coverage, and fewer “Where did my shift go?” headaches.

🛡️ Risk and Governance: Don’t Get Burned

Reading your guest’s mind? Great. Exposing their data? Not so great.

Nearly half of execs are worried about risk - not just privacy but IP ownership and entrenched tech governance.

It’s not enough to buy AI tools - you’ve got to learn to operate them safely. Branded wisdom: start with pilot programs, tighten policies, build transparency, and scale responsibly.

🧭 Five-Year Vision: A Fully AI-Driven Restaurant

Alright, take a deep breath and imagine this:

You roll up on a Friday evening… your app pings: "We know you’re here, Alex. Want your usual wings and brew?" You pay, park - and your order’s already nestled in your bag, hot and hand-picked. No line, no lobby traffic, just your regular crisp experience.

Meanwhile, back in the kitchen, AI optimized your favorites ahead, ingredients are restocked on the fly, and schedules were auto-calibrated based on a system that knows that Thursdays are hype nights and Tuesdays are slow.

That’s the restaurant of the future - personalized, predictive, seamless. That’s not hype: it’s fully plausible.

✍️ Final Take: Don’t Wait for the Future — Design It

AI isn’t a threat - it’s a tool. And like any good tool, success lies in intent and execution.

Top takeaways:

1. Invest in use cases that pay off now - think customer-facing experience and inventory efficiency.

2. Balance innovation with rigor - don’t chase robot kitchens before mastering safety, governance, and staff readiness.

3. Train your team on AI, not just how to use it, but how to partner with it.

4. Plan for waves, not walls - start small, learn fast, and layer in segmentation (loyalty, back of house, R&D)… eventually reaching full restaurant brain status.

Bottom line? AI is on its way to becoming the invisible powerhouse behind dining -  if we let it. Ready to get personal, predictive, and proactive?

Cheers,
Your slightly self-deprecating, definitely human narrators,
Anicia & Shane