Restaurant Franchising & Innovation Summit attendees will learn about Tony Roma’s transition into the fast casual market, Duck Donuts’ growth strategy and Tropical Smoothie’s secret to expanding in a tough market. UFG and PreciTaste leaders will weigh in on industry challenges as well.
PreciTaste, an AI-powered kitchen management system, will use $24 million in fresh funds to bring big food brands onto its roster as it helps restaurants tackle the labor shortage.
Company gains momentum with AI kitchen management system providing crew recommendations through deep tech computer vision and machine learning.
The next wave of technology companies is focused on improving the restaurant industry operationally. PreciTaste is an AI vision platform that’s focused on optimizing the food service in quick-service restaurants and fast-casual restaurants. The company improves the customer experience by increasing the efficiency of restaurants all while cutting down on waste.
The startup aims to help cut down on food waste and combat labor issues in the restaurant industry.
“For a QSR operator, PreciTaste is an established platform for precise, demand-based cooking. It maximizes efficiency, enhances quality and reduces food waste through its proprietary ‘always-on’ kitchen management system. The technology is proven to reduce overhead costs and food waste by instructing crews to only cook as much as they need and is highly scalable.”
The biggest, fanciest, most ‘intelligent’-seeming artificial intelligence gets all the attention, but tried-and-true algorithms, applied to narrowly defined problems, are far more useful today.
In eight Southern California restaurants, Chipotle is testing PreciTaste’s kitchen management system that provides “demand-based cooking and ingredient preparation forecasts” by leveraging artificial intelligence and machine learning.
Company gains momentum with AI kitchen management system providing crew recommendations through deep tech computer vision and machine learning.
AI solutions can help retailers avoid out-of-stocks and excessive food waste.
Today’s guest is Hauke Feddersen, VP of Operations at PreciTaste in New York. Founded in 2012, PrecitTaste are on a mission to help the Restaurant industry to maximize operational efficiency and reduce food wastage to benefit the environment.
Operating a quick-service restaurant is not for the faint of heart. Whether it’s ensuring inventories are sufficient, kitchens are suitably staffed, fickle customers are satisfied, or meal quality is consistent across multiple locations, food service is one industry in need of a ready solution that can address these challenges.
