The benefits, and drawbacks, of restaurant AI

What are the benefits and drawbacks of artificial intelligence?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Richard Del Valle, the chief information officer with the Charlotte, North Carolina-based chicken chain Bojangles. 

We spoke with Richard at the FSTEC restaurant technology conference in September. 

We were interested in the efforts Bojangles was making in adding consumer-facing technology into its restaurants. In particular, Del Valle discussed the company’s use of voice-activated AI in the drive-thru. 

AI is taking over much of the restaurant business. Bojangles has been adding the technology to its restaurant drive-thrus.

Del Valle talked about this effort and its impact on both customers and employees. He also talked about whether the technology can help restaurants save on labor. His answer may surprise you. 

We’re talking AI on A Deeper Dive so please check it out.