🍳 AI IN THE KITCHEN — FOR REAL THIS TIME 🤖

Today on 🍔Restaurant 🤖Tech 📈Trends I sit down with Kenneth Hallwachs, Head of Customer at PreciTaste — one of the most exciting back-of-house AI companies in the game right now. Kenneth grew up in restaurants (his dad still owns them in Germany!), went deep on ops at brands ranging from large corporations to 60-unit chains, then took a leap of faith into tech. And wow — did it pay off.

📺WATCH AND LEARN📺

👉 Why spreadsheet-based prep is a ticking time bomb — and why most operators aren't actually using them anyway (they're winging it 😬). Kenneth breaks down exactly what's broken and why predictive AI fixes it at its root

👉 How PreciTaste's demand forecasting works: 15-minute interval predictions powered by computer vision, historic sales, weather, seasonality, and LTO/event data — and why building this model in-house (not third-party) is a key differentiator

👉 Real outcomes from real brands: a Dallas operator dramatically cut prep labor time, and a Houston/Austin franchise group is saving a half to a full percent on COGS — enough to fund building a new restaurant without outside investment 🤑

👉 Where PreciTaste is headed next: a one-stop back-of-house platform, deeper labor integrations, and a generative AI layer that doesn't just show operators data — it tells them exactly what to do and how to fix it

➕ PLUS: Rapid fire! Kenneth's hot take on the biggest misconception about AI in restaurants (hint: 😬), the one kitchen task he'd automate first, and what kitchens will look like in 5 years

Thank you Kenneth for the candid, ops-first perspective on what it actually takes to bring AI out of the deck and into the kitchen. This one's a must-watch for any multi-unit operator still running prep on paper. 🚀