WELCOME TO OUR NEW BLOG
As of today, this industry still hardly makes use of state-of-the-art digital capabilities, despite the fact that AI offers a huge potential to create significant margin improvements for any gastronomic enterprise. Means to achieve this are data-based menu and staff planning, accurate stock management with e-procurement, benchmarking and precise purchasing recommendations, - and this down to the product level.
Data-based purchasing and sales forecasts also make it possible to avoid food waste from the outset. We tackle the problem at its root. Thinking about how to efficiently utilize leftover food will become largely superfluous. Avoiding Food Waste is a central theme in this blog, we will go into how Food Waste can be significantly reduced or even prevented altogether by using AI in supply planning.
Join us, discuss with us, write comments, send us your own articles. We would love to see emerge a lively and informative forum here, reflecting the increasing relevance of AI in the restaurant industry.
He studied German literature, sports, philosophy and economics at the Philips University of Marburg and Ruprecht Karls University Heidelberg, where he got his doctorate with honors. Banker at Commerzbank and Dresdner Bank, Member of the Board of Sparkasse Kiel. Managing director, founder and investor of various companies in the areas of financial business, life style, food.