AI might be moving fast, but hospitality is still human at its core. As chef-educator Glenn Flood explains, the real opportunity isn’t in replacing craft, but in using AI as a tool that strengthens it — helping kitchens think smarter, work cleaner and stay ahead without losing the touch that makes hospitality what it is.
The future is now. And while it feels like we’re constantly being bombarded with warnings that AI will change everything we do, and ultimately take our jobs, for chefs and hospitality operators the reality is that AI will never replace the skilful hands of a well-trained cook. Nor will it ever replace the human connection and charm of an affable, meticulous waiter. It won’t replace the mastery of a hospitality operator who creates spaces where people feel luxurious, pampered and appreciated.
AI will never create the experiences that tell the story of a master through their craft.
So, in that respect, chefs, FOH and bar staff are not only safe, they’re perhaps going to be even more valuable as demand for skilled labour and craftspeople grows. But in a world changing faster than the dockets roll in over Christmas, simply being irreplaceable doesn’t mean ignoring AI is a good idea. Hospitality professionals can use AI to streamline operations, finding efficiencies and cheat codes that give them back their number one resource: time. To borrow from the popular meme: we don’t want AI to cook and create so we have more time to do admin – we want AI to do the admin so we have more time to cook and create.
Glenn Flood on the role of AI
Glenn Flood is a trusted name in hospitality, known for his work as a chef, educator and leadership coach helping businesses sharpen both their people and operational skills. “When I think about AI, there are pros and cons – like with many things. There are absolute wins in using it as a tool, but there are also considerations that people need to think about.”
For Glenn, embracing AI begins with breaking down the fear around it. “I’ve done a bit of training with clients introducing them to AI. I’m not an AI expert, but I try to keep abreast of what’s happening globally and how to be more efficient in the kitchen,” he says. “I think there’s a demystification that’s really important – not to be scared. It’s quite approachable as a tool, but it is a tool to be utilised. And if you’re not using it and your competitor is, that’s a disadvantage to your business.”
Curiosity, he says, is the starting point – experimenting with what AI can do and seeing where it saves time or adds clarity.
AI and forecasting
One of AI’s biggest opportunities in hospitality is forecasting. “Forecasting leads into so many things,” Glenn says. “In pubs and clubs, for example, trading patterns are usually quite static week to week. Wednesday this week is very similar to Wednesday last week. Mother’s Day this year is very similar to Mother’s Day last year.”
With modern POS systems already capturing dense data, AI can analyse sales trends and return accurate forecasts instantly. But it still relies on human expertise to interpret the insights and apply them. Weather and behaviour will always shift trade, but for baseline prep it’s powerful – informing mise en place, reducing wastage and tightening prep forecasts. “That’s probably the biggest win – intuitive rostering,” he says.
Practical uses for AI in the kitchen
In the kitchen, Glenn says the success of AI hinges on the quality of the information you feed it. The goal isn’t to turn chefs into tech wizards – it’s to make technology work for them. “As a chef, you shouldn’t need to be a tech wizard, but you should be aware of what tools are available. If you’re getting constant feedback or complaints about a particular dish, analyse the data and work out how to do it better.”
Younger chefs can also use AI to understand the why behind their results. “I’m making focaccia and it’s come out soggy. Here is my recipe. What could have gone wrong?” Chefs already interact with tech daily through digital ovens and equipment. “That’s just processing data,” Glenn says. “But the real win with AI is taking that data and compressing it into usable pieces of information.”
7 useful AI prompts for chefs and hospitality operators
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Create a full training plan for new kitchen staff covering skills, safety, hygiene and station responsibilities
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Write a daily, weekly, and monthly cleaning checklist for a commercial kitchen that meets Australian food safety standards.
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Suggest dishes using [this ingredient] that are inspired by [cuisine or theme].
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Here is my menu – can you create editable prep lists from this?
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You are a certified restaurant accountant. Here is my menu with prices, food costs and sales data. Which dishes look profitable but actually reduce my margin or take too much time to execute?*
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Write an opening and closing checklist customised for a café, pub or restaurant kitchen.
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Give me a list of 100 useful prompt ideas for a hospitality operator to get the most out of AI.
Technology and craft
Glenn sees technology evolving rapidly, especially in kitchen equipment, but warns that innovation shouldn’t come at the cost of foundational skills. “All the chefs I talk to still know you have to know your craft. I do worry that too much technology can de-skill young chefs. You need to understand why something’s gone wrong and how it’s gone wrong, in order to problem-solve and course-correct.”
He’s particularly wary of chefs becoming disconnected from the sensory side of cooking. “Don’t fall into the mindset of not thinking about how you’re cooking pumpkin, just putting it in the oven and pressing the ‘pumpkin’ button.”
Senior chefs, he says, must continue training juniors in the fundamentals. “If I’m cooking to a touch button, I’m not using my senses as a skilled professional. We have to know the methods of cookery to predict the outcome.”
Small business and the AI advantage
While large kitchens might have the budget for advanced systems, Glenn believes small businesses stand to gain just as much, if not more. “In a smaller business, you have an advantage in some ways,” he says. “You’re unlikely to have a HR department, a legal team or a marketing team, and these are three areas that can easily be outsourced or leveraged through AI to get a standard, a product or a process in place faster.”
The golden rule remains universal: rubbish in, rubbish out. “If the data going in isn’t good, AI will reference it poorly. But if it’s referencing the right legislation or new council regulations, you can end up with something quite sophisticated quite quickly.” But instead of spending weeks drafting documents or processes, AI can take care of the heavy lifting. “You’ll still need to check it against your business,” he adds, “but it can save you from paying a consultant to do the same thing.”
Becoming better prompters
The next frontier, Glenn says, is mastering how to talk to AI. “The goal at this stage is to become a master of prompting. What questions are you asking? And how are you asking them?” Outcomes depend entirely on input. “You could ask: ‘My GP is too low – what can I do to change that? Am I on track? What are the top ten actions I can take?’” Prompts like these turn AI into a strategic advisor. They’re tangible and training-driven – helping owners reassess waste, portion control, menu engineering and labour without tunnel vision.
Other powerful prompts include:
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Write me a six-month social media plan built to appeal to my local clientele
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Give me the top ten seasonal brunch recipes trending in Sydney right now.
- Create three menu ideas based on these most trending ingredients on social media at the moment.
Using deep-research and deep-thinking settings also means AI won’t spit out generic fluff; it’ll do the research and return a solid starting point that fuels your next idea session.
Creativity and inspiration
Despite all the data talk, Glenn insists AI can spark creativity. Young chefs are already drawing inspiration from TikTok and Instagram; AI can consolidate that into structured ideas. “So many young chefs are on TikTok or Instagram Reels already. They’re looking at content and trends every day. AI can be used to consolidate that inspiration into menu ideas. AI is a great sounding board to evolve ideas. But that’s just a starting point. It fuels your thinking, and then the conversation goes to a deeper level.”
But the human touch still matters most. “You still need to evolve, test and taste the recipes. That’s the most important thing – because ultimately, humans are still the ones cooking the food.” He warns against plagiarism or carbon-copy dishes. “In food, emotion is critical. It’s that sense of nostalgia and human connection, and that still has to come from the chef.”
On jobs and skills
When asked whether AI will replace jobs, Glenn is clear: “There’s a lot of talk about AI replacing jobs. I actually think AI will make skilled chefs more valuable.” Younger chefs may take years to reach mastery – “maybe ten or fifteen years” – but those who already have strong foundations will thrive. “For chefs who already have that foundation and understand cooking techniques, they’ll be able to apply that knowledge with AI to amplify their results. They’ll be more sought after for food development, labour models and training.”
The real danger lies in shortcuts. “If employers or chefs try to fast-track the process, you lose skill depth. You can’t fast-track mastery. Learning your craft takes time.”
