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AI in Restaurant: Creating Smarter Kitchens and More Customized Dining Experiences
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Author(s): Prakash Meena (Vivekananda Global University, Jaipur, India), Chandan Kumar (Vivekananda Global University, Jaipur, India), Shivam Goyal (Vivekananda Global University, Jaipur, India), Ritik Patel (Vivekananda Global University, Jaipur, India)and Ishan Soni (Vivekananda Global University, Jaipur, India)
Copyright: 2026
Pages: 36
Source title:
AI and the Future of Smart Cooking
Source Author(s)/Editor(s): Ankit Shukla (Rajamangala University of Technology, Thanyaburi, Thailand), Nagendra Yadav (Welcomgroup Graduate School of Hotel Administration, Manipal Academy of Higher Education, Manipal, India), Partho Pratim Seal (Manipal Academy of Higher Education, India)and Abhishek Tiwari (Burapha University International College, Thailand)
DOI: 10.4018/979-8-3373-4042-5.ch005
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Abstract
The chapter discusses the AI revolution in the operations of restaurants and the enhancement of eating experiences. Robotic prep systems, predictive analytics, recommendation engines fueled by consumer data, and other artificial intelligence (AI) technology automate the time-consuming tasks, including food preparation and inventory management, making them more productive and reducing waste. AI additionally enables the development of personalized menus based on analyzing nutritional requirements, cultural contexts, and consumer preferences, which will facilitate inclusion and enhance customer joy. The practical implications could be observed in the case studies of restaurants applying AI to personalized menus, dynamic pricing, and sustainability initiatives. The chapter also addresses challenges such as training of employees, data protection issues and the fact that it is easy to lose the human element of eating.
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