As the summer season ramps up, one issue continues to dominate for cafes, restaurants and caterers — staffing. Skilled labour remains challenging to find, wage pressures are rising, and expectations around flexibility are shifting. Many businesses are doing more with fewer people, which has compelled operators to reassess how they manage their time, teams, and bottom line.
Artificial Intelligence (AI) is fast becoming a practical tool in this space. Once seen as something reserved for big business or tech-heavy environments, AI is now helping foodservice operators work more efficiently — not by replacing staff, but by eliminating repetition, administrative tasks, and waste.
AI tools in hospitality are designed to handle the daily tasks that drain time and energy from operators. These aren’t futuristic robots — they’re systems already built into the software many venues use.
Rostering and workforce planning: AI-driven platforms forecast peak periods based on historical data, weather, and local events. They build rosters that match demand, improving coverage and preventing fatigue. Australian venues using AI-based rostering have reported up to a 12% reduction in labour spend and 22% less over-scheduling (Fourth Australia, 2024).
Inventory and ordering: Systems that track consumption patterns can predict orders, send alerts when stock is running low, and identify spikes in waste — reducing COGS and improving accuracy.
Menu costing: As ingredient prices fluctuate, AI tools automatically recalculate menu margins and flag dishes that fall below target.
Customer interaction: Smart chat and booking tools respond to enquiries, dietary questions, and table requests around the clock, allowing staff to focus on service.
Every hour these systems save is an hour that can be redirected toward training, service, or menu development — the work that builds a business, not burns it out.
AI’s role is to support people, not sideline them. When routine jobs are automated, staff can focus on the parts of hospitality that only humans can do — connecting, cooking, and creating.
Automated prep lists and inventory reminders reduce stress during peak times.
Rostering algorithms help managers plan fair shifts and avoid burnout.
Voice-to-text tasking tools improve kitchen communication and reduce order errors.
Digital checklists and prompts support newer staff, helping maintain consistency and quality.
This doesn’t make the workplace colder — it makes it calmer, more consistent, and better equipped to handle pressure. When tech manages the background noise, staff can focus on customers and craft.
AI isn’t only about saving time — it’s helping venues increase sales and strengthen customer relationships.
Smarter upselling: AI-powered POS and ordering systems can recommend relevant add-ons or pairings, lifting average order values by 10–15% (Square Restaurants, 2024).
Reduced no-shows: Predictive booking systems send automated reminders and confirmations, cutting no-shows by up to 20% (HospitalityHub, 2025).
Personalised service: Data-driven tools remember guest preferences, flag returning customers, and suggest suitable menu options — improving the guest experience and boosting return visits by 12–18% (Square Australia, 2024).
Waste reduction and profit margins: Smart menu and stock analysis tools are helping operators cut food waste by as much as 25%, adding direct value to the bottom line (Nucamp Australia, 2024).
AI enhances staff intuition — it doesn’t replace it. It ensures every recommendation, promotion, and follow-up feels relevant and timely. The result is higher revenue and a more seamless customer experience.
You don’t need to overhaul your entire operation to benefit from AI. Start small and scale what works.
Pick one task to automate. Rostering, ordering, or review management are simple entry points.
Use what you already have. Many POS and booking systems include AI features — switch them on before buying new tools.
Nominate a digital lead. Assign one team member the responsibility of testing tools, training others, and monitoring results.
Measure the impact. Track how much time or cost is saved each week, and reinvest it into staff development or marketing.
Review quarterly. Technology evolves quickly. Revisit your setup periodically to refine and adapt it.
Small improvements multiply over time. The goal isn’t to be cutting-edge — it’s to make your day run smoother.
AI is now an integral part of the operational toolkit in hospitality, and effective leadership means knowing how to utilise it effectively. The operators who succeed will:
See technology as a teammate, not a threat.
Use data to make faster, more confident decisions.
Keep people and service at the centre of every change.
The best venues of 2026 will be those that blend human warmth with smart systems — not one or the other.
Restaurant & Catering Australia is supporting members to explore these tools responsibly and confidently.
The 2025 Industry Benchmarking Survey includes data on digital adoption and AI use across venues.
A new Digital Readiness Toolkit is being developed to help operators select and implement technology that suits their specific needs and scale.
R&CA’s webinar series and events in early 2026 will feature practical sessions on using AI for workforce, inventory, and customer engagement.
Our goal is to ensure that every operator — from small cafes to large catering businesses — has access to tools that genuinely improve efficiency and profitability.
The staffing challenge won’t disappear overnight. But the smartest operators are no longer waiting for the perfect hire — they’re building systems that make their current teams stronger.
AI is already handling administration, rosters, and stock control quietly in the background. It’s giving business owners something invaluable — time to focus on their people and their customers.
For an industry built on connection, that’s the most powerful innovation of all.