One of the joys of CES for me is the “Worst in Show Awards”, which is a who's who of who the hell is thinking up these things. This year, the smart and connected set proved that they are totally disconnected with reality, so much so I’m thinking of investing in some tin foil hats.

This year's highlight: a Samsung fridge with no handle that you open by saying ‘open sesame’. AI-powered, naturally. I'm willing to concede there are no bad ideas in brainstorming sessions. Then someone writes a cheque to make these things happen.

But that’s not to say all AI (the blanket term) is bad. There are plenty of working uses today that actually make processes better and more efficient. The key is to figure out how to do that for your industry so that it’s insightful and non-invasive.

Which brings me to our latest episode of The GourmetPod. I reached out to GourmetPro expert Ben Diez, ex-head of data strategy at McDonald's, to talk about what AI actually means for F&B in particular (and businesses in general). He highlighted some of the common challenges companies encounter as well as misconceptions about incorporating AI in everyday functioning. Ben also brings up why the data has to come before the dream and why bringing your whole team along on the journey is the difference between a successful AI project and a very expensive shelf ornament.

Watch the full episode on YouTube:

Or listen to it on Spotify:

Made with ❤️ by GourmetPro - your network of Food & Beverage experts, on demand.

👉 P.S.: GourmetPro is also on LinkedIn!