Artificial intelligence is reshaping industries worldwide, providing efficient solutions to various tasks. The restaurant industry is no different, with several companies focusing on enhancing front and back-of-house operations with the power of AI. ChatGPT or other generative AI software may come to mind when you think of artificial intelligence. While these tools may be useful for specific content creation tasks like generating text, images, or ideas, they have a fundamental limitation: they require human input.
Unlike generative AI, which requires human input to generate responses, agentic AI functions independently, making decisions and executing tasks in real time. It autonomously processes real-world data without needing explicit instructions, transforming restaurant operations by optimizing product preparation and providing real-time crew guidance. This innovation has enabled tech companies to develop back-of-house assistants that enhance efficiency and streamline workflows in commercial kitchens.
PreciTaste, under the leadership of founder and CEO Ingo Stork, is at the forefront of this innovation. Its AI-powered kitchen management platform functions as a digital manager, optimizing food preparation and inventory control in real time. During a Bloomberg TV interview, Stork explained that generative AI will not cook food or drive a car because it merely generates responses. PreciTaste, as an agentic AI system, continuously analyzes kitchen data and provides actionable instructions, allowing teams to focus on execution rather than decision-making. This enables restaurants to automate preparation and inventory management, align production with real-time demand to reduce food waste, and optimize labor by minimizing time spent on manual tracking and increasing efficiency in customer service. AI-driven efficiency leads to significant cost reductions while improving food quality and consistency.
Danny Meyer, a hospitality leader and founder of Union Square Hospitality Group and Shake Shack, has long recognized the importance, benefits, and potential of AI in the restaurant industry. In a recent fireside chat following NRF2025, Meyer highlighted how agentic AI is uniquely positioned to address the biggest challenges in foodservice, including labor shortages, food waste, and operational inefficiencies. He emphasized that while generative AI can answer questions, it cannot drive a kitchen’s operations. Agentic AI, however, takes action and continuously adapts based on data, much like a self-driving car making real-time adjustments without direct input from a driver. In a restaurant setting, this means ensuring food is consistently fresh, labor resources are allocated efficiently, and ingredient usage is optimized to reduce waste.
With these restaurant industry and tech leaders highlighting the importance of agentic AI, it is clear that this movement should not be overlooked. However, only 27 percent of restaurant operators plan to invest in back-of-house technology in the coming year, according to the National Restaurant Association. Now is the time to become an early adopter of agentic AI in kitchen operations. Future restaurant environments will be driven by AI-powered tools. Understanding that these technologies are not going to replace the workforce also needs to be made clear. For those hesitant to integrate AI, Stork advises starting with tools that complement existing operations without disruption. The goal is not to replace human roles but to support them by eliminating inefficiencies and improving productivity.
While generative AI dominates discussions in the broader AI landscape, agentic AI is quietly redefining restaurant operations. By proactively managing kitchen workflows and optimizing decision-making, it is setting a new standard for efficiency and sustainability in foodservice. With leaders like PreciTaste driving innovation, the industry is moving towards a future where AI is not just an assistant but a fundamental component of operational strategy.
