What if your restaurant could predict not only what your guest liked last time, but also what they’re most likely to enjoy next?

Exploramos Kurcuma, el mayor dataset de utensilios de cocina, diseñado para entrenar modelos de visión por computadora capaces de adaptarse a nuevos entornos sin datos etiquetados. Hablamos de cómo está innovación impulsa la robótica asistencial, la automatización en cocinas profesionales y el futuro de la hospitalidad inteligente.

En la era del big data, la cantidad de información que generamos diariamente es asombrosa; superando los 2.5 quintillones de bites. ¿Qué sucede con los datos inútiles que, sin que lo sepamos, afecta cada vez más a los sistemas de información y amenaza nuestros objetivos de sostenibilidad?

Imagine a dinning experience where your health needs, allergies, and preferences are seamlessly integrated into the menu, all thanks to artificial intelligence.

What if restaurant managers could predict next week sales with remarkable precision and automate scheduling, inventory, and staff accordingly?

Can food delivery apps do more than deliver? We uncover how AI powered plataforms like uber eats and food panda are not just reshaping logistics, but redefining restaurants serve.

What if you could predict exactly how guests feel about your hotel just by reading their words?

What if the secret to restaurant survival isn’t just what customers say, but how differently they say it? We undercover groundbreaking research that shows how the variance in online reviews- not just average rating - can accurately predict which restaurants thrive to fail.

We explore how artificial intelligence is revolutionizing the way we intercept customer sentiment in hospitality and tourism.

What if your kitchen could tell you when to empty the bin and save money doing it? We explore the FIKWaste project, a pioneering dataset tracking real time waste generation in restaurant kitchens.