{"id":55624,"date":"2025-11-20T09:12:55","date_gmt":"2025-11-19T23:12:55","guid":{"rendered":"https:\/\/www.bidfood.com.au\/?p=55624"},"modified":"2025-11-24T10:01:12","modified_gmt":"2025-11-24T00:01:12","slug":"what-role-does-ai-have-in-the-kitchen","status":"publish","type":"post","link":"https:\/\/www.bidfood.com.au\/blog\/what-role-does-ai-have-in-the-kitchen\/","title":{"rendered":"What role does AI have in the kitchen?"},"content":{"rendered":"\t\t
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AI might be moving fast, but hospitality is still human at its core. As chef-educator Glenn Flood explains, the real opportunity isn\u2019t in replacing craft, but in using AI as a tool that strengthens it \u2014 helping kitchens think smarter, work cleaner and stay ahead without losing the touch that makes hospitality what it is.<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The future is now. And while it feels like we\u2019re 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\u2019t replace the mastery of a hospitality operator who creates spaces where people feel luxurious, pampered and appreciated.<\/p>\n

AI will never create the experiences that tell the story of a master through their craft.<\/p>\n

So, in that respect, chefs, FOH and bar staff are not only safe, they\u2019re 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\u2019t 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\u2019t want AI to cook and create so we have more time to do admin \u2013 we want AI to do the admin so we have more time to cook and create.<\/p>\n

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Glenn Flood on the role of AI<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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. \u201cWhen I think about AI, there are pros and cons \u2013 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.\u201d<\/p>\n

For Glenn, embracing AI begins with breaking down the fear around it. \u201cI\u2019ve done a bit of training with clients introducing them to AI. I\u2019m not an AI expert, but I try to keep abreast of what\u2019s happening globally and how to be more efficient in the kitchen,\u201d he says. \u201cI think there\u2019s a demystification that\u2019s really important \u2013 not to be scared. It\u2019s quite approachable as a tool, but it is a tool to be utilised. And if you\u2019re not using it and your competitor is, that\u2019s a disadvantage to your business.\u201d<\/p>\n

Curiosity, he says, is the starting point \u2013 experimenting with what AI can do and seeing where it saves time or adds clarity.<\/p>\n

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AI and forecasting<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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One of AI\u2019s biggest opportunities in hospitality is forecasting. \u201cForecasting leads into so many things,\u201d Glenn says. \u201cIn 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\u2019s Day this year is very similar to Mother\u2019s Day last year.\u201d<\/p>\n

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\u2019s powerful \u2013 informing mise en place, reducing wastage and tightening prep forecasts. \u201cThat\u2019s probably the biggest win \u2013 intuitive rostering,\u201d he says.<\/p>\n

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Practical uses for AI in the kitchen<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In the kitchen, Glenn says the success of AI hinges on the quality of the information you feed it. The goal isn\u2019t to turn chefs into tech wizards \u2013 it\u2019s to make technology work for them. \u201cAs a chef, you shouldn\u2019t need to be a tech wizard, but you should be aware of what tools are available. If you\u2019re getting constant feedback or complaints about a particular dish, analyse the data and work out how to do it better.\u201d<\/p>\n

Younger chefs can also use AI to understand the why behind their results. \u201cI\u2019m making focaccia and it\u2019s come out soggy. Here is my recipe. What could have gone wrong?\u201d Chefs already interact with tech daily through digital ovens and equipment. \u201cThat\u2019s just processing data,\u201d Glenn says. \u201cBut the real win with AI is taking that data and compressing it into usable pieces of information.\u201d<\/p>\n

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7 useful AI prompts for chefs and hospitality operators<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Create a full training plan for new kitchen staff covering skills, safety, hygiene and station responsibilities<\/p>\n<\/li>\n

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    Write a daily, weekly, and monthly cleaning checklist for a commercial kitchen that meets Australian food safety standards.<\/p>\n<\/li>\n

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    Suggest dishes using [this ingredient] that are inspired by [cuisine or theme].<\/p>\n<\/li>\n

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    Here is my menu \u2013 can you create editable prep lists from this?<\/p>\n<\/li>\n

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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?*<\/p>\n<\/li>\n

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    Write an opening and closing checklist customised for a caf\u00e9, pub or restaurant kitchen.<\/p>\n<\/li>\n

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    Give me a list of 100 useful prompt ideas for a hospitality operator to get the most out of AI.<\/p>\n<\/li>\n<\/ul>\n

    * When using a paid version of a LLM (ie. ChatGPT), elect for your data not to be shared and used for learning purposes.\u00a0<\/em><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Glenn sees technology evolving rapidly, especially in kitchen equipment, but warns that innovation shouldn\u2019t come at the cost of foundational skills. \u201cAll 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\u2019s gone wrong and how it\u2019s gone wrong, in order to problem-solve and course-correct.\u201d<\/p>\n

    He\u2019s particularly wary of chefs becoming disconnected from the sensory side of cooking. \u201cDon\u2019t fall into the mindset of not thinking about how you\u2019re cooking pumpkin, just putting it in the oven and pressing the \u2018pumpkin\u2019 button.\u201d<\/p>\n

    Senior chefs, he says, must continue training juniors in the fundamentals. \u201cIf I\u2019m cooking to a touch button, I\u2019m not using my senses as a skilled professional. We have to know the methods of cookery to predict the outcome.\u201d<\/p>\n

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    Small business and the AI advantage<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    While large kitchens might have the budget for advanced systems, Glenn believes small businesses stand to gain just as much, if not more. \u201cIn a smaller business, you have an advantage in some ways,\u201d he says. \u201cYou\u2019re 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.\u201d<\/p>\n

    The golden rule remains universal: rubbish in, rubbish out. \u201cIf the data going in isn\u2019t good, AI will reference it poorly. But if it\u2019s referencing the right legislation or new council regulations, you can end up with something quite sophisticated quite quickly.\u201d But instead of spending weeks drafting documents or processes, AI can take care of the heavy lifting. \u201cYou\u2019ll still need to check it against your business,\u201d he adds, \u201cbut it can save you from paying a consultant to do the same thing.\u201d<\/p>\n

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    Becoming better prompters<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    The next frontier, Glenn says, is mastering how to talk to AI. \u201cThe goal at this stage is to become a master of prompting. What questions are you asking? And how are you asking them?\u201d Outcomes depend entirely on input. \u201cYou could ask: \u2018My GP is too low \u2013 what can I do to change that? Am I on track? What are the top ten actions I can take?\u2019\u201d Prompts like these turn AI into a strategic advisor. They\u2019re tangible and training-driven \u2013 helping owners reassess waste, portion control, menu engineering and labour without tunnel vision.<\/p>\n

    Other powerful prompts include:<\/p>\n

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      Write me a six-month social media plan built to appeal to my local clientele<\/p>\n<\/li>\n

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      Give me the top ten seasonal brunch recipes trending in Sydney right now.<\/p>\n<\/li>\n

    • Create three menu ideas based on these most trending ingredients on social media at the moment.<\/li>\n<\/ul>\n

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      Using deep-research and deep-thinking settings also means AI won\u2019t spit out generic fluff; it\u2019ll do the research and return a solid starting point that fuels your next idea session.<\/p>\n

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      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. \u201cSo many young chefs are on TikTok or Instagram Reels already. They\u2019re 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\u2019s just a starting point. It fuels your thinking, and then the conversation goes to a deeper level.\u201d<\/p>\n

      But the human touch still matters most. \u201cYou still need to evolve, test and taste the recipes. That\u2019s the most important thing \u2013 because ultimately, humans are still the ones cooking the food.\u201d He warns against plagiarism or carbon-copy dishes. \u201cIn food, emotion is critical. It\u2019s that sense of nostalgia and human connection, and that still has to come from the chef.\u201d<\/p>\n

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      On jobs and skills<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      When asked whether AI will replace jobs, Glenn is clear: \u201cThere\u2019s a lot of talk about AI replacing jobs. I actually think AI will make skilled chefs more valuable.\u201d Younger chefs may take years to reach mastery \u2013 \u201cmaybe ten or fifteen years\u201d \u2013 but those who already have strong foundations will thrive. \u201cFor chefs who already have that foundation and understand cooking techniques, they\u2019ll be able to apply that knowledge with AI to amplify their results. They\u2019ll be more sought after for food development, labour models and training.\u201d<\/p>\n

      The real danger lies in shortcuts. \u201cIf employers or chefs try to fast-track the process, you lose skill depth. You can\u2019t fast-track mastery. Learning your craft takes time.\u201d<\/p>\n

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      AI won\u2019t replace chefs or hospitality staff, but it will streamline forecasting, boost efficiency and free up time for real craft. Chef-educator Glenn Flood explains how to use it well.<\/p>\n","protected":false},"author":3,"featured_media":55693,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[13],"tags":[],"class_list":["post-55624","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-industry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/55624","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/comments?post=55624"}],"version-history":[{"count":9,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/55624\/revisions"}],"predecessor-version":[{"id":55697,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/55624\/revisions\/55697"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/media\/55693"}],"wp:attachment":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/media?parent=55624"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/categories?post=55624"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/tags?post=55624"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}