Restaurants can’t just raise prices, they need to use data to make real-time decisions to cut waste and excess costs, says Craftable CEO and co-founder Samuel Zats. In this episode of Bloomberg Intelligence’s Choppin’ It Up podcast, Zats sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how artificial intelligence can help project sales, reduce costs and help inform labor and purchasing decisions. He also comments on digital sales, commodity inflation and what types of functions are best solved by AI.

<p>Restaurants can’t just raise prices, they need to use data to make real-time decisions to cut waste and excess costs, says Craftable CEO and co-founder Samuel Zats. In this episode of Bloomberg Intelligence’s Choppin’ It Up podcast, Zats sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how artificial intelligence can help project sales, reduce costs and help inform labor and purchasing decisions. He also comments on digital sales, commodity inflation and what types of functions are best solved by AI.</p>

“Choppin’ It Up” by Bloomberg Intelligence features conversations with analysts, executives and entrepreneurs that are shaping the future of the restaurant industry. Topics include human capital, ghost kitchens, menu pricing, the FAST Act and everything in between. The podcast is hosted by Senior Restaurant and Foodservice Analyst Michael Halen.

<p>“Choppin’ It Up” by Bloomberg Intelligence features conversations with analysts, executives and entrepreneurs that are shaping the future of the restaurant industry. Topics include human capital, ghost kitchens, menu pricing, the FAST Act and everything in between. The podcast is hosted by Senior Restaurant and Foodservice Analyst Michael Halen.</p>

Choppin’ It Up by Bloomberg Intelligence

Craftable’s Zats on Using AI to Cut Eatery Costs

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/defd6d0b-636b-4366-8bff-b1e2014d03fb/transcript

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