Highlights from Our AI Panel at Foodservice Melbourne 2025

Foodservice Melbourne was larger than ever this year. We joined Team Tyro on the stand and took part in a panel discussion on AI. Thank you to Tyro for their continued partnership and support.

Alongside Tyrone from Tyro and Bianca Brady from Axify, we explored practical applications of AI across hospitality. The discussion covered a broad range of topics. Below is a summary of the key highlights.

1. AI will reshape hospitality across back-of-house, front-of-house and customer-facing functions such as marketing, delivery and ordering. Nomni Supply uses AI to reduce the manual work involved in processing invoices and purchase orders, while using real-time data to help operators manage the cost of goods and optimise menus. Axify is applying voice AI to reservations and customer service, handling guest enquiries efficiently.

2. Prioritise AI-ready solutions to move quickly. Established platforms such as Nomni Supply and Nomni Engage already have AI capabilities in place, so there is no need to build from scratch. It is also important to work with vendors who are clear about what AI can and cannot deliver.

3. Target today’s functions staffed by humans that are relatively low-friction. Reservations and back-of-house supply chain management are strong starting points. Marketing is another area with an immediate opportunity. Tools such as Google AI can help keep directory listings and menu pricing accurate. Tasks that were previously time-consuming, such as creating alternate menus, can now be streamlined. AI can automatically tag menu items for allergens, dietary preferences such as vegan or keto, and sustainability markers.

4. AI does not need to replace people. It can strengthen how teams operate. Bianca shared an example of a venue using AI for reservation calls that would otherwise have gone to voicemail or been missed. Instead of losing those bookings, the venue secured hundreds of additional reservations. The result was more revenue and more time for staff to focus on service. AI can also support workforce management. It can help predict staffing needs, identify patterns linked to churn such as lateness or shift dissatisfaction, and flag potential risks early. Training is another practical use case. Generative AI simulations can be used to role-play customer conversations and help frontline teams build confidence and consistency.

5. AI tools are accessible today. Tasks involving writing, spreadsheets or image creation can often be improved with readily available platforms. Tools such as Leonardo or Midjourney can help refine menu imagery for digital channels, improving presentation and supporting stronger engagement.

6. AI is also moving beyond browser-based tools. Axify is applying synthetic voice technology to manage reservations over the phone. AI can analyse venue video footage to assess staff productivity and food waste. Emerging digital menu technology can use AI to interpret customer behaviour, adjust on-screen content and present tailored offers based on what captures attention.

7. AI can be personalised and aligned to your brand. It can use data to recognise returning customers, remember preferences and respond in a consistent tone. It can be configured to reflect your brand standards. In practice, it becomes an extension of your team rather than just another tool.

8. AI is not only about reducing costs. It can create capacity to grow revenue and prevent revenue leakage. POS data can be analysed to build customer segments based on ordering behaviour, then identify menu items that customers are likely to respond to. Missed reservations are one example of preventable revenue loss. Menu optimisation is another. Real-time analysis can highlight changes based on item profitability, ingredient availability or customer feedback, and assess the optimal placement of items on a menu.

9. AI can also be used to model new opportunities. A digital representation of your venue can help estimate the impact of introducing a new category, such as adding gelato to a coffee bar. It can project cross-sell potential, cost implications and revenue impact using your existing data.

10. Make working on your business, not just in your business, a priority. Create time to learn about and apply AI. Make this a priority. AI-first is the new mantra of the best operators.

Thanks again to Tyrone for hosting a great panel, to Bianca for all the insights and great thoughts, and to everyone who attended!

You can snag a copy of our Guide to AI in Hospitality here, and if you need more tips and tricks, just call, and we’ll be happy to help.