Webinar
When Raising Prices Isn’t Cutting It... How AI Automation Cuts Costs & Customer Complaints
May 28, 2024
Employee turnover and food costs are at an all-time high. The result - declining customer and employee experiences. When raising menu prices is no longer a solution, QSR operators must turn to automation. This webinar will highlight how AI-driven kitchen task management can lead to labor retention, food waste reduction, and better service - all contributing to better experiences for your end customers and your crew. From ingredient prep to cooking, digitizing your kitchen is now possible with out-of-the-box solutions available to any size and type of operator.
Meet the speakers
Chef Bill Kim
Founder
Urbanbelly
Award-winning Chef Bill Kim is the culinary force behind Urbanbelly, The Table at Crate, and most recently, Hi-Fi Chicken & Beer and Brasserie 1783 at INSPIRE Entertainment Resort in South Korea. Born in Seoul, and raised in Chicago, Bill graduated from Kendall College and worked alongside such renowned chefs such as Charlie Trotter, David Bouley, and Jean Banchet. In 2008, he opened Urbanbelly, which set off a trend of fine-dining chefs branching into creative casual fare. His signature ramen is one of the "best in Chicago." In 2018, Bill released his first cookbook, "Korean BBQ: Master Your Grill in Seven Sauces," which features his soulful border-blurring approach to cooking and was nominated as a James Beard finalist.
Ingo Stork
Co-Founder & Chief Executive Officer
PreciTaste
As the company continues to expand, Ingo Stork's mission is to revolutionize how restaurants operate through a proprietary AI kitchen management solution powered by demand-based predictions and deep learning. He's responsible for the vision behind the technology setting the new standard for food AI management across the industry. With a Doctor of Science in Machine Learning (TUM), Stork ventured into AI after conducting research for his master's at MIT. In bringing his vision to develop AI to automate the foodservice industry, Stork has invented 40+ patents. He formerly founded and led a research group at TUM and has dedicated the past decade to building PreciTaste's platform that scales existing and new food concepts while driving labor efficiency and reducing food waste.
Kelly MacPherson
Chief Supply Chain and Technology Officer
Union Square Hospitality Group
Kelly is the Chief Technology and Supply Chain Officer at Union Square Hospitality Group (USHG), responsible for creating and executing technology strategy. She has transformed USHG's approach to the guest and employee experience by reimagining how restaurants embrace digital trends, innovations, and design. She emphasizes technology's significance as cross-functional and foundational to enterprise growth. Focused on data-driven decision-making, she has built an analytics practice to explore new ways data can enhance and optimize restaurant operations. Kelly has an extensive background, with 20 years of experience leading and advising technology teams at companies such as Abercrombie and Fitch and Hard Rock Cafe International. Most recently, she served as the Chief Information Officer for Restaurant Brands International. Kelly holds a BA in Finance and Business from the University of St. Thomas in St. Paul, Minnesota.
Meet the moderator
Mandy Wolf Detwiler
Managing Editor
Networld Media Group
Mandy Wolf Detwiler is the managing editor at Networld Media Group and the site editor for PizzaMarketplace.com and QSRweb.com. She has more than 20 years' experience covering food, people and places.
About The Sponsors
FastCasual.com - Marketing Opportunities
FastCasual.com is where restaurant professionals go to learn about the hottest trends and hottest brands in the industry. We offer a number of high-impact advertising opportunities to reach this highly targeted audience.
