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Part 2: Quality Control in Delivery Only Ghost Kitchens Utilizing AI and Computer Vision

On the second part of a two-part episode of To the Edge and Beyond by Intel with Voice of B2B Daniel Litwin is Maria Meow, APAC Hospitality Vertical Marketing Manager for Intel’s Internet of Things Group, and Ankur Jain, Founder, and CEO of UdyogYantra Technologies, a company focused on bringing Industry 4.0 and its…

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On the second part of a two-part episode of To the Edge and Beyond by Intel with Voice of B2B Daniel Litwin is Maria Meow, APAC Hospitality Vertical Marketing Manager for Intel’s Internet of Things Group, and Ankur Jain, Founder, and CEO of UdyogYantra Technologies, a company focused on bringing Industry 4.0 and its associated ecosystem of technologies to various industries, including Restaurants.

As consumer demands for convenience accelerated post-COVID, the need for scaled food delivery accelerated as well, turning many restaurant operations to consider implementing ghost kitchens, remote third-party food prep hubs as a solution. Innovative technologies like computer vision, IoT, data analytics, and artificial intelligence support this push in food and beverage, and strategies are leading to quality implementation and offering new business opportunities.

But, it’s not all roses, as some restaurateurs have been hesitant to adopt these technologies at scale. Third-party delivery apps and ghost kitchens have led to some food quality issues that have led to consumer hesitancy. This hesitancy stems from consumer expectations that focused on dine-in quality, as opposed to delivery quality, according to Jain.

But, the industry will have to try to reap the benefits of AI and IoT though, according to Meow, as restaurants try to meet consumer demand for food safety, such as contactless payment, while also drawing new customers.

“We need to know how to use the technologies that we have right now, especially in AI and IoT, to streamline the operations, or even to create a better experience for customers,” Meow said.

Subscribe to this channel on Apple Podcasts, Spotify, or Google Podcasts to hear more from the Intel Internet of Things Group.

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Restaurants are buying more customer tech even as visits stay 7% below 2019

Restaurants are buying more customer tech even as visits stay 7% below 2019

U.S. restaurant operators are budgeting more customer-facing technology for 2026, with 60% prioritizing customer experience investments, according to the National Restaurant Association data reported by Restaurant Business. The push comes while average chain restaurant occasions remain 7% below 2019 levels, a gap Restaurant Business says has persisted even as kiosks, digital menu boards, loyalty programs, and AI tools proliferated. Bar & Restaurant’s reporting on high-volume staffing shows why the timing matters operationally: with labor still tight and peak periods exposing process friction, operators are trying to shift guest decisions earlier, improve scheduling discipline, and free managers to coach instead of firefight. The near coin-flip in consumer sentiment, 41% saying tech improves hospitality versus 38% saying it hurts, indicates deployments that reduce staff burden without making the guest feel “sent to a screen” will be the ones that hold up in 2026 traffic conditions.

  • 01A useful benchmark for 2026 tech budgeting: 60% of operators plan to invest in customer-experience tech, but that category only outpaces front-of-house tech (54%) by six points, so many programs will compete for the same dollars and implementation bandwidth, according to the National Restaurant Association data reported by Restaurant Business.
  • 02The metric mismatch is becoming a planning risk: Restaurant Business says kiosks can lift sales per transaction, but operators still lack a clean way to measure whether customer-facing automation quietly suppresses visits, especially when chain occasions are already 7% below 2019.
  • 03For high-volume concepts, the highest-ROI “tech” may be workflow discipline: Bar & Restaurant reports operators leaning on forecasting, clear labor rules, and centralized reservation and add-on decisions to reduce peak-hour conflict, which can make customer tech feel like convenience rather than a substitute for hospitality.

Sep 1, 2026

Outback’s 600-manager reset puts kitchen discipline back at the center

Outback’s 600-manager reset puts kitchen discipline back at the center

Outback Steakhouse brought managers from roughly 600 restaurants together for its first systemwide conference since before the pandemic, signaling that the brand is again prioritizing operational standardization as it works its turnaround. Restaurant Business reported Outback posted 1.4% same-store sales growth last quarter, its best in more than three years, along with improving guest scores and a higher mix of premium items. Two QSR Magazine analyses outline areas operators are focusing on: kitchen-equipment discipline through asset lifecycle management and total cost of ownership, and store design as a factor tied to repeat visits, with the National Restaurant Association estimating QSRs get about 71% of revenue from repeat customers. For multi-unit operators, the practical takeaway is that repeatable execution often depends on standardized specifications, maintenance data, and remodel programs that protect retention and throughput, not only pricing actions.

  • 01The return of large-scale manager conferences is an operational tell: brands are re-centralizing standards and training, which makes equipment specs, service models, and maintenance playbooks easier to scale.
  • 02For chains that still buy equipment on sticker price, QSR Magazine’s push toward total cost of ownership reframes procurement as an uptime and utilities decision, not a capex line item.
  • 03QSR Magazine, citing the National Restaurant Association’s estimate that about 71% of QSR revenue comes from repeat customers, frames store design and the in-restaurant environment as part of the discussion around repeat visits.

Sep 1, 2026

Sweetmore’s Fantasy Baking deal shows food M&A is buying plant capacity

Sweetmore’s Fantasy Baking deal shows food M&A is buying plant capacity

Recent M&A activity in the food industry emphasizes expanding production capabilities by acquiring plant capacity. Companies are focusing on increasing their production lines and sites to enhance fulfillment speed. This trend highlights the importance of scalable operations in the competitive food sector.

  • 01Food industry M&A is prioritizing the acquisition of plant capacity to boost production capabilities.
  • 02Companies are expanding their production lines and sites for faster fulfillment.
  • 03Scaling operations is becoming crucial for competitiveness in the food sector.

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