Speaker 1: We're back here on another podcast right here from the
Speaker 1: Saber Network, and we are covering today the topic of
Speaker 1: AI and its use case within the restaurant industry. Obviously
Speaker 1: joining me right now is mister Rudy Mick. How are you.
Speaker 2: I'm so good, good to be here. Thanks.
Speaker 1: Yeah, So we're going to get down into something that
Speaker 1: we haven't talked about. I mean, I've had a lot
Speaker 1: of people on and quite a few of our masterminds
Speaker 1: have talked about the topic of AI. Oh yeah, it's
Speaker 1: coming a lot of people. We're going to get into it.
Speaker 1: The technology is going to shift the industry. But the
Speaker 1: one thing that has always left out, Rudy, is something
Speaker 1: you're really good at, and that is how does this
Speaker 1: affect culture? How does this affect the consumer mindset about
Speaker 1: culture in a restaurant. So today that's our topic. Stay
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Speaker 1: we're back here, Rudy. Let's jump into it tight and
Speaker 1: get into the topic. I want to lead off with,
Speaker 1: first of all, when you look at because I think
Speaker 1: a lot of people may not necessarily understand completely how
Speaker 1: you engage with operators. You and I talked about this
Speaker 1: pre show. When you talk to operators that are you know,
Speaker 1: let's say, independent operators, and then you have brand operators,
Speaker 1: what is the kind of the feel of whether or
Speaker 1: not they're ready for this? Right now? What are you seeing?
Speaker 2: I am seeing across the board the great majority of
Speaker 2: operators in every segment and every size, from really large
Speaker 2: hundreds and hundreds of units to down to two three
Speaker 2: stores and looking to grow. There is not a doubt
Speaker 2: that AI and tech is come in full force. There's
Speaker 2: no denial of that. I don't I'm not even sure
Speaker 2: that there's fear of it. I think the big question,
Speaker 2: and my experience of the question is how are we
Speaker 2: going to utilize this Because some of my customers want
Speaker 2: tech and want no touch with humans and an interesting
Speaker 2: moving margin of guests do right we were, I'm seeing
Speaker 2: a swing across the country back and forth between I
Speaker 2: want no contact, give me AI or tech to oh
Speaker 2: my god, I miss human connection, I miss interaction. Right, So,
Speaker 2: I think that's going to be the tap dance, Paul,
Speaker 2: not as a simple answer yes.
Speaker 1: Or no, yeah, exactly right. Well, I think the key
Speaker 1: that you have to hit on a lot right now
Speaker 1: is really around the whole customer service experience, because that's
Speaker 1: the one we just showed that on screen. You know,
Speaker 1: it's one of the most visible applications that people are
Speaker 1: looking at within AI, and whether it's touch points like
Speaker 1: in quick service, like you look at, you know, the
Speaker 1: idea of ordering Kiosk or possibly even mobile interaction, all
Speaker 1: of those kinds of things that take away the obvious,
Speaker 1: you know, the obvious touch point. But when you get
Speaker 1: into the component of full service, independent find dining, casual dining,
Speaker 1: those are much different because the customer service is a
Speaker 1: one on one, usually at the table side or at
Speaker 1: least on the greet. When you look at the potential
Speaker 1: of AI integration within that, I mean, do you feel
Speaker 1: like we are in a position where the industry is
Speaker 1: ready to kind of replace some sort of element of
Speaker 1: that first greet or at least the customer service side
Speaker 1: of it.
Speaker 2: I like anything. I think there are early adapters out there.
Speaker 2: You and I both know some operators that are jumping,
Speaker 2: ready to get force. Right, So the early adapters are
Speaker 2: ready to experiment and then pivot quickly. I think that
Speaker 2: for the folks that are courageous and have the cash
Speaker 2: flow and the and the war chest to invest in
Speaker 2: AI early, I think that's exactly what's being done. There's
Speaker 2: experimentation with where is the touch point? How does the
Speaker 2: touch point grow or diminish? Right? It could go? Where?
Speaker 2: And what is that relationship? In real time? And not
Speaker 2: unlike we would track prime costs or labor turnover, we
Speaker 2: can track and make decisions in the moment about the
Speaker 2: contact point and the frequency and the retention that happens
Speaker 2: from a guest experience from either component. Oh, because I
Speaker 2: think there's an interesting irony with AI growing. How do
Speaker 2: we grow? Also, we can't let the human choice just sit.
Speaker 2: The human choice has got to move and raise I
Speaker 2: think as well, because otherwise a I will trounce it.
Speaker 1: Right, get this look at this data point right here.
Speaker 1: This is something that I think and I want your opinion.
Speaker 1: Do you think this is going to be real? Sixty
Speaker 1: two percent of restaurant leaders now believe AI is going
Speaker 1: to be a significant competitive advantage to restaurants that adopt it,
Speaker 1: with sixty seven percent feeling well positioned to leverage AI
Speaker 1: for market differentiation. So basically they're saying, operators are like,
Speaker 1: it's kind of like social. If you have it, it's
Speaker 1: going to give you a leg up. If you don't,
Speaker 1: you're going to look kind of behind. Do you think
Speaker 1: customers are really going to be first of all, first question,
Speaker 1: do you think customers are really going to choose by
Speaker 1: whether or not you have it or you don't.
Speaker 2: I think what's going to happen is the wise operators
Speaker 2: that are using AI to expedite and ease the guest experience,
Speaker 2: make easier and more successful the guest experience success meaning
Speaker 2: any number of things, right, it's not a short live
Speaker 2: right for those operators that figure out how to make
Speaker 2: my quest to find your restaurant, to return to it,
Speaker 2: to order online, to get my food faster, quicker, easier,
Speaker 2: to order in advance, to make some sort of special occasion,
Speaker 2: easier to correspond, right, easier to communicate. Those operators are
Speaker 2: going to be hugely successful. If the AI gets in
Speaker 2: the way of my experience and lets me, as a
Speaker 2: guest stumble or the team stumble because the training isn't consistent,
Speaker 2: I think we're going to have trouble. It's that it's
Speaker 2: going to come down to performance, plain and simple.
Speaker 1: Yeah, yeah, going back to this, let me bring this
Speaker 1: back up here if I can.
Speaker 2: One of the easy dialogues, right, and we're seeing this
Speaker 2: in qsr kiosks and stuff, is oh, if I want
Speaker 2: to go one direction or another, one hundred percent AI
Speaker 2: one hundred percent attach right, a very little human touch point.
Speaker 2: That's a whole other dialogue. But in that, in that
Speaker 2: from sit down dining to even a more in depth
Speaker 2: fast casual experience, that's where this question is really front
Speaker 2: and center.
Speaker 1: Well, and look at look at what they're saying here,
Speaker 1: because this is the kind of an interesting statement that
Speaker 1: he's getting at. This is a Chicago based bar guy
Speaker 1: Hospitality works as a company. He said that AI is
Speaker 1: going to have a substantial impact on labor costs. So
Speaker 1: everybody's kind of been talking about that, especially in fast food. Now,
Speaker 1: I get it that fast food will be kind of
Speaker 1: the lynch pin for AI's use case because it's the
Speaker 1: lowest hanging fruit that delivers, you know, very specific automation.
Speaker 1: We get that, you know, in the industry, and I
Speaker 1: can understand that, but I look at it and I
Speaker 1: wonder because I I kind of remind myself. We did
Speaker 1: a gen Z corner last week on on UH, you know,
Speaker 1: Masterminds and.
Speaker 2: UH.
Speaker 1: It was interesting because we had an eight and a
Speaker 1: nine year old on the show and they were talking about,
Speaker 1: you know, the use case why they like restaurants. A
Speaker 1: lot of it was menu driven, but some of the
Speaker 1: things that they said was because the people were nice.
Speaker 1: So if you take the component of that that you know,
Speaker 1: that personal connection out, do you think gen Z's will
Speaker 1: matter because they're very screen oriented already. Do you think
Speaker 1: that they'll do they'll care do they think do you
Speaker 1: think they will think that that matters in the selection
Speaker 1: of a restaurant and say, hey, mom, I want to
Speaker 1: go to Chick fil A instead of you know, Chipole
Speaker 1: because whatever.
Speaker 2: Well, you know what I've found over the years with
Speaker 2: eight nine year old kids, fifteen, sixteen year old, five
Speaker 2: and six year olds is they have opinions as you name.
Speaker 2: And the only driver more important than the mom or
Speaker 2: the character and the family, oh totally, that guides more
Speaker 2: than the giver are the kids themselves.
Speaker 1: Yeah. Well, and I think and what I'm.
Speaker 2: Really struck by with the data that you just shared
Speaker 2: is here's an innate eight and a nine year old
Speaker 2: quote that are going. Wow. I love it when somebody
Speaker 2: says hello, welcome and looks right appy. That feels good.
Speaker 1: What's the most powerful you know? And especially when you
Speaker 1: get in and this is not trained well enough, I
Speaker 1: think in the use case for even fine dining is
Speaker 1: and I don't know if you've seen this, well, we've
Speaker 1: talked about it quite a bit, you know, the lack
Speaker 1: of hospitality or the declining sentiment on hospitality. I was
Speaker 1: at a restaurant the other night and it was the
Speaker 1: first time that I truly felt like somebody had been
Speaker 1: training these servers, because, you know, the first thing, instead
Speaker 1: of just asking what do you want? And here's this,
Speaker 1: they asked my name. They asked me my name, and
Speaker 1: I'm like, hey, I'm Paul, nice to meet you. And
Speaker 1: they must have used my name twenty times at the
Speaker 1: table as if they knew me, and you know it
Speaker 1: as well as anybody. We as humans love to hear
Speaker 1: our name being discussed. And I think that's the question.
Speaker 1: Can we train AI into hospitality traits? Can it be
Speaker 1: trained into hospitality traits?
Speaker 2: What do you think? I think there's not even a
Speaker 2: question about that. The answer is yes, right, it's coming.
Speaker 2: It's going to come fast and furious. And with that
Speaker 2: intention of actually, can I create not only that hospitality
Speaker 2: but the connection? Right And and then then you get
Speaker 2: I'm going to contradict myself here. Then we add that
Speaker 2: aspect of pure human voice, sort of connection and tone
Speaker 2: and intention that we translate from the tone to robotic
Speaker 2: eye contact, right and and the entertainment of oh my gosh,
Speaker 2: this is robotics in action with a human touch. Right
Speaker 2: And in six gens from now, we're going to be Yeah,
Speaker 2: the world. I got to share the place.
Speaker 1: I got to share this with you. Okay, I'm going
Speaker 1: to bring this up up on screen because this is
Speaker 1: going to blow you guys away. So this is the
Speaker 1: idea that some of the stuff was at CEES. I'm
Speaker 1: going to bring it up on screen and I'll play
Speaker 1: the video. So that's that's a robot that we're looking
Speaker 1: at right now, and the idea here company that's on
Speaker 1: a mission to making humanoid robots as realistic as possible.
Speaker 1: Let's check it out. Watch.
Speaker 2: We're gonna interview Aria and meet some of her robot friends.
Speaker 1: Let's get into it. Would you see this at a
Speaker 1: hostile At the very minimum, you can probably see it
Speaker 1: as a Aria. Could you please introduce yourself in.
Speaker 2: What you do. I'm Maria, the flagship female companion robot
Speaker 2: of Rerobotics, and I'm here to engage with you and
Speaker 2: share exciting insights about our robots.
Speaker 1: Let's say. So, it's not necessarily the uh, I'll bring
Speaker 1: that off the screen here, but it's not necessarily the
Speaker 1: most beautiful thing in terms of the visual side of things.
Speaker 1: And it's definitely not you know, ex machiina No.
Speaker 2: But what is coming to mind to me? I was
Speaker 2: trying to think of the name of the movie, and
Speaker 2: Robin Williams, the Great Robin Williams in nineteen ninety nine
Speaker 2: was in this movie called Bisonennial Men Ye strinted out
Speaker 2: as a raw robot and generation after generation after generation,
Speaker 2: we're going to do this way faster. But the whole
Speaker 2: point was can I become human? Right, And ultimately the
Speaker 2: answer became yes. So to your point that early AI
Speaker 2: robotic that we just that you just shared with the audience, yeah,
Speaker 2: there's first gen six gens from now, Yes, exactly, so
Speaker 2: a case can be made how for this However, one
Speaker 2: of the things that I'm sitting with is, well, wait,
Speaker 2: it's still not human. That's one number two. Even if
Speaker 2: we switch human to robotics AI on steroids, I've now
Speaker 2: got to have the investment capability, albeit at a capital
Speaker 2: expense capital investment, but I've got to have the cash
Speaker 2: to go ahead and get refit my team with.
Speaker 1: But think about hiring. I mean, you know, really, if
Speaker 1: you get a good person with training costs the person
Speaker 1: itself themselves for a year, I mean you're probably at
Speaker 1: the minimum, let's say a high level person in a
Speaker 1: you know, in a mid range independent Okay, that's probably
Speaker 1: a fifty thousand dollars investment at the minimum. Yeah, okay,
Speaker 1: soly to replace it. Yeah, it's very possible you could
Speaker 1: have something if we can see advancements far enough. At
Speaker 1: the very minimum, possibly a matre d maybe a wine,
Speaker 1: you know, a wine, yeah, possibly a psalm, you know,
Speaker 1: I mean, can you imagine the knowledge that could be
Speaker 1: funneled in via AI into this Yes, around AI, I'm
Speaker 1: using I know, I'm using AI more now when I'm
Speaker 1: at the restaurant than ever because I want to find
Speaker 1: out about a wine and then it gives me three
Speaker 1: or four more derivatives off of that wine, and I
Speaker 1: look like I'm you know, I'm master summa. Yea, I'm
Speaker 1: ordering ordering wine. So I just see those benefits being there.
Speaker 1: But again, I just wonder if the connection between hospitality
Speaker 1: is going to be lost, and that that's the whole
Speaker 1: thing I'm worried about.
Speaker 2: I think that that's the magic That is totally the
Speaker 2: magic question, Paul, And I wonder how it's going to
Speaker 2: actually add incentive because I think the I think that
Speaker 2: our customers, our guests, are going to be the drivers
Speaker 2: of this as much as the operators.
Speaker 1: Yeah.
Speaker 2: I really miss human contact.
Speaker 1: Yeah, And what I was showing right there is this
Speaker 1: whole idea around personalization. Okay, because if you if you
Speaker 1: think about the use case it could be centered around,
Speaker 1: which is what the article is saying, is that personalization
Speaker 1: is it's always been the heart of hospitality. So the
Speaker 1: difference now is can it get personalized at scale. And
Speaker 1: if it can, then how much of the industry can
Speaker 1: it truly take away that is human operated right now?
Speaker 1: Or is it a scenario that allows an operator maybe
Speaker 1: just to scale their business more with the human side
Speaker 1: of it and adding the AI layer only makes them bigger,
Speaker 1: more efficient, etc. Do you think that is going to
Speaker 1: be the route that operators take.
Speaker 2: Well, here's so back full circle to your the experience
Speaker 2: you shared with us just a few minutes ago about
Speaker 2: the restaurant you were just at where the staff used
Speaker 2: your name twenty.
Speaker 1: Times, right, it was crazy?
Speaker 2: What is wild with what you shared and just watching
Speaker 2: your body language right in your tone voice as you
Speaker 2: shared that experience with us in the audience. For a
Speaker 2: human being to do that is a choice, yeah, whether
Speaker 2: it's the owner's choice and the training, but its owner
Speaker 2: to staff choicefulness. And with robotics, even AI generated that
Speaker 2: is robotic, it is programmed, right, and maybe there's little difference. However,
Speaker 2: I think at least still, whether it's a little kid
Speaker 2: or a grown adult or all the gens in between,
Speaker 2: the choicefulness of using the most important word in the
Speaker 2: English language or any language, which is your name right
Speaker 2: by choice is different than just programmed, at least for
Speaker 2: a while. I I think this is going to be
Speaker 2: one of the great questions you and I are going
Speaker 2: to be talking about over the next twenty years. I
Speaker 2: really swear to God.
Speaker 1: Well. And it's interesting because the psychological effects. Here's an
Speaker 1: article right here that gets into this about where AI
Speaker 1: could trigger a lot of you know, side effects of
Speaker 1: you know, just the case and use of it. A
Speaker 1: lot of people are still concerned that there might be
Speaker 1: this regressive nature of the human species, so to speak.
Speaker 1: But you know, you look at everything from predictive modeling,
Speaker 1: you know, then you have the side effects within you know, organizations,
Speaker 1: you know, which could be the supply chain, operational challenges
Speaker 1: in back office, all those kind of things that are different.
Speaker 1: Much less of just the mental health versus the environmental
Speaker 1: health of how AI might be used, because AI is
Speaker 1: not necessarily in a position where it's going to say, yeah,
Speaker 1: i'm you know, because food safety is concerning, right you
Speaker 1: get a robot in there. It could care less if
Speaker 1: it's been contaminated. Does it really know? That's the question
Speaker 1: mark that is going to be questioned. I think when
Speaker 1: you get into back of house use case going forward,
Speaker 1: especially around this issue.
Speaker 2: Well, I would agree with you. And if some operators
Speaker 2: are out there and are already not maintaining equipment or
Speaker 2: not maintaining or implementing human training, staff training, safety, sanitation, right,
Speaker 2: what it's going to say that they will do that
Speaker 2: maintenance and repair on their tech stacks and their equipment,
Speaker 2: robotic equipment, same deal, Right, I think there's still discipline
Speaker 2: and choice. So there is a light and shadow issue
Speaker 2: with both sides of the equation. Right.
Speaker 1: I saw some of the robots being done by Boss
Speaker 1: and Dynamics will show some on screen, but they had
Speaker 1: one that was like a horse robot that was traversing
Speaker 1: a whole, you know, very unusual landscape. And I'm thinking,
Speaker 1: if one of these things goes awry, this could be dangerous.
Speaker 1: You know, imagine that in the back of house if
Speaker 1: you had something that is you know, that could go awry.
Speaker 1: And again, I'm still concerned that we're we're so new
Speaker 1: into this era. And my concern is because of the
Speaker 1: massive demand of the industry trying to kind of resolve
Speaker 1: the workforce issue that we have and the issue of hospitality,
Speaker 1: is that maybe the industry rushes to get something out
Speaker 1: and for whatever reason, whether it's a physical problem or
Speaker 1: a problem where it's overlooked food safety or you know,
Speaker 1: maybe other staff safety, whatever it might be. I'm just
Speaker 1: wondering if we will run into something like that before
Speaker 1: we get to a level of you know, it's kind
Speaker 1: of like the I robot concept that.
Speaker 2: Well exactly, and or self driving automobiles or self driving
Speaker 2: which I still don't trust they're exactly trusting to be.
Speaker 2: There are going to be res There are going to
Speaker 2: be as many recks as there are successes in the beginning.
Speaker 2: You know. The other thing that comes to mindy me
Speaker 2: just to be playful with you in this dialogue, as
Speaker 2: you and I often are of I wonder how the
Speaker 2: opportunity of this dialogue also looks. Here's a session. A
Speaker 2: part of the dialogue we rarely talk about is what
Speaker 2: if this onslaught of AI and the adaption adoption of
Speaker 2: AI and tech is coming right, which it is, we
Speaker 2: both acknowledge that. But with that modality, what if the
Speaker 2: whole concept of capitalism became such that by actually investing
Speaker 2: in humans, we actually and creating open books, profit sharing
Speaker 2: to drive performance into top line sales, right, building check averages,
Speaker 2: building frequency, trial by creating these amazing guest experiences of
Speaker 2: human AI generated right together, we create frequency that takes
Speaker 2: topline sales exponentially and bottom line performance. We start performing
Speaker 2: with one hundred sets of ownership eyes instead of one
Speaker 2: owner or of the team you know, two founders.
Speaker 1: Well that's see. That to me is where AI I
Speaker 1: think is going to be utilized because it's it's like
Speaker 1: our own business. We utilize it on a very frequent basis,
Speaker 1: but it's adds. It is as an augmentation to the
Speaker 1: talent of individuals, whether it's designers, creators, editors, writers, they
Speaker 1: bring a certain understanding that is at least at this stage.
Speaker 1: I mean in a decade, I may not say that,
Speaker 1: but right now, at this stage, it requires that nuance
Speaker 1: that a human brings that creates it.
Speaker 2: Now.
Speaker 1: It's not to say that we don't get to a
Speaker 1: stage in our life here very shortly where AI has
Speaker 1: been able to challenge that. I don't know if you've
Speaker 1: done this recently, but I've done this a couple of times.
Speaker 1: I've had very specific conversations with perplexity because there's a
Speaker 1: voice option with it, and I've had very specific almost
Speaker 1: debates with perplexity and it is often around the use
Speaker 1: case of AI, the pitfalls of it. But it's interesting
Speaker 1: to me is that perpetually doesn't necessarily land on the
Speaker 1: side of AI. In fact, what it talks about is
Speaker 1: that this is still too early to know. Oh, and
Speaker 1: that you know, extreme safety should be taken care especially
Speaker 1: and it's not beyond physical safety, it's the mental safety. Yeah,
Speaker 1: it's going to affect you know people. Yeah, so my
Speaker 1: last question to you is culture. Yeah, well, so you've
Speaker 1: got you're you're an operator. You said, Yeah, I'm gonna
Speaker 1: put robots in here, or I'm going to put back
Speaker 1: a house you know, AI in here, or I'm going
Speaker 1: to give you an AI tool that's going to basically
Speaker 1: look over your shoulder. How do people respond to such
Speaker 1: a thing?
Speaker 2: Well? There again, I so where I was heading, You
Speaker 2: and I are on the same frequency, right, I was
Speaker 2: about to go from a culture place driving brand If
Speaker 2: culture actually drives brand right, what we believe, how we
Speaker 2: believe it, how we implement what we believe that is
Speaker 2: brand right driven by culture. And so to me, the
Speaker 2: immediate question becomes, do I if I'm the owner, if
Speaker 2: I'm the founder, and I'm asking the questions that you
Speaker 2: and I are asking, do I have people on my
Speaker 2: team that are going to be threatened by AI or
Speaker 2: excited by it? Right? Is to your point of oh,
Speaker 2: I want to learn more about wine. I want to
Speaker 2: learn more about fish right, or meat varieties or non
Speaker 2: meat proteins right, And I can create we can create
Speaker 2: an educational platform and delivery platform of that education to
Speaker 2: our guests. Sure that then culturally becomes guess what, We're
Speaker 2: a leadership institute that looks like a restaurant. We're a
Speaker 2: communication center, education center that looks like a restaurant, sharing
Speaker 2: with our guests and all of us are growing. How
Speaker 2: cool would that be? And so then that coms I
Speaker 2: as the owner, What am I looking for in an applicant? Right?
Speaker 2: Are you threatened or excited with this technology? And we
Speaker 2: and we are using the technology and we believe in people,
Speaker 2: So that.
Speaker 1: Well, I guess it also would depend on what kind
Speaker 1: of applicant you're hiring, because you may you may end
Speaker 1: up hiring a SEUs chef that is like, listen, we
Speaker 1: have a kitchen AI assistant and it's there to basically
Speaker 1: help you with supply chain. You know, so for whatever reason,
Speaker 1: you know, you're out of whatever, or you're you're seeing
Speaker 1: a certain load of more of this menu versus that
Speaker 1: menu item, and a sous chef has to now not
Speaker 1: worry so much about inventory, but now worries more about execution. Okay, Now,
Speaker 1: granted there is nuances to inventory management, especially in a
Speaker 1: you know, a high end restaurant, because you know the
Speaker 1: difference between a duroc pork shank and a chest white
Speaker 1: pork shank is a significant one. Can a can AI
Speaker 1: figure that? And I think I'm looking at a sous
Speaker 1: chef and I'm thinking, oh, these guys may be and
Speaker 1: ladies maybe the worst ones to work with AI in
Speaker 1: a kitchen.
Speaker 2: Well what in an interview, in an interview or in
Speaker 2: an onboarding with the existing team that one's got, what
Speaker 2: a great dialogue to have about what's your comfort zone
Speaker 2: with this?
Speaker 1: Now are willing to take?
Speaker 2: Yeah, yeah, hey, you've got this long track record or
Speaker 2: your brand new to it doesn't matter what if I
Speaker 2: told you we're going to give you this AI tool,
Speaker 2: tell me your experience right and this now that technology
Speaker 2: technology question becomes part of the incolocation into the brand right.
Speaker 2: And for those owners and leaders that choose not to
Speaker 2: play there, they do so at their own demise.
Speaker 1: Yeah, I think we're going to see a huge implementation.
Speaker 1: I've had this discussion with many people on our other
Speaker 1: show over on PBN and if you guys want to
Speaker 1: check that out, go to Paul Baron Network on YouTube.
Speaker 2: You'll see it.
Speaker 1: But we get into a lot of what's happening in
Speaker 1: the gaming sector, and the gaming sector most likely will
Speaker 1: dictate how other interactions with consumers will work, including commerce yep.
Speaker 1: And one of them is going to be in food
Speaker 1: ordering and food delivery, so like almost like third party.
Speaker 1: But they have these tools that are basically a voice
Speaker 1: led AI agent, So you no longer go out and
Speaker 1: pick the restaurant. You no longer go out and pick
Speaker 1: the timing or even look at a menu. The agent
Speaker 1: you're interacting it with it. And we showed a clip today.
Speaker 1: I'll probably try to drop this clip in from Byte
Speaker 1: Technology and it's a consumer that says, hey, I'm hungry
Speaker 1: for a pizza, something creative and also some surprise me
Speaker 1: with a dessert of some sort o cay. Imagine that, Yeah,
Speaker 1: that's the voice command, and you know, a little bit later,
Speaker 1: a pizza shows up. Very unique construct from a brand
Speaker 1: that the AI selected with a dessert that was unanticipated.
Speaker 1: So you've just created an experience if you think about that.
Speaker 2: Well, how often, especially in more high end restaurants, but
Speaker 2: frankly even in family dining. We'll go in and the
Speaker 2: coolest thing there is to do is say, let the
Speaker 2: chef just decide what we should.
Speaker 1: Have exactly, Yes, give.
Speaker 2: Us the best stuff on the menu. Go and if
Speaker 2: we can trust AI and it could be done in
Speaker 2: a playful, engaging way. How cool? Right? Yeah, for sure,
Speaker 2: I would love I would love to see the chef
Speaker 2: come out and talk to us afterwards and go, hey,
Speaker 2: how did that work?
Speaker 1: How does that work?
Speaker 2: Yeah?
Speaker 1: Well the cool thing is that, Yeah, you've got a
Speaker 1: lot of news, Yeah, very new use cases that are
Speaker 1: going to be out there in the industry. Listen here
Speaker 1: on this show, we're going to be covering AI lot.
Speaker 1: We have Rudy on occasionally, we'll get some experts on
Speaker 1: to really give you guys a guidebook on maybe how
Speaker 1: to deal with this. And I think culture, the idea
Speaker 1: of how consumer reception is going to be as well
Speaker 1: as adoption in what areas within operations are going to
Speaker 1: be very very interesting in the coming years. So Rudy,
Speaker 1: look for another conversation on this topic. Thanks for coming
Speaker 1: in today.
Speaker 2: We'll look forward to it. Thanks for, as always, for
Speaker 2: having me on the show. And remember that culture drives brand,
Speaker 2: including all the money. Yeah, right, there you go.
Speaker 1: All right, you guys, make sure and subscribe to the
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Speaker 1: and Apple iTunes and all those kinds of cool places.
Speaker 1: All right, we'll catch you next time right here on
Speaker 1: the Restaurant Report.
Speaker 2: Take care,