CFVG Embracing AI to Elevate Foodservice

NOTABLE AND QUOTABLE

“ Folks are so used to doing the things that they’re doing, the way that they’re doing, using the systems that they were using for ten, twenty, or thirty years, it’s difficult sometimes to get the adoption or the support that you need, particularly from the operations folks. And then level that down to the hourly folks that are supporting it. And they are afraid for a couple of reasons. One is they don’t understand the technology and what it does and how it works, but two is that it’s going to take their jobs away. Kris Klinger , Vice President of Auxiliary Services, Boston University “ We’re going to pick a partner to go all in with. And then personally, I’m going all in as well. I think it’s going to change everybody’s life. Brandon Frampton , Director of Fresh Food, Loop & Poppy “ How you approach AI should not be a secret. It should not be kept inside of a black box of a […] technology partner or a consulting firm. Mike Weber , CMO, Upshop

“ You’re building a very differentiating foodservice strategy, so that will drive what metrics matter to you, but this is where you need to then train the AI to help you identify scenarios for it to optimize those measures. Mike Weber , CMO, Upshop

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I’ve had a couple of trailblazers that have been willing to be uncomfortable and actually go do it the way we’ve designed, and so we’ve got some leaders that are giving us support. But I would argue that’s the most difficult part is getting everybody on board and using the process as designed, being willing to adjust. And I was very frank, I’m like, ‘If you guys can fix it or make it better than this, I’m all in. Tell us how to do it.’ Stephanie Galentine , COO, Lassus Bros. Oil

“ As long as you have a reasonable amount of historical data, even if that data is incomplete, AI can close a lot of the gaps. Steve Brask , Director of Business Intelligence, Upshop

“ What we think over time is that AI is going to help us better predict what product we need and when we need it. Even to the point of being able to go back to some suppliers and say, ‘You can expect a lift eight weeks from now based off of all the data we have, so if you don’t have yellow paper to wrap the Peanut

“ It might be interesting to go and identify best practices at each one of these stages when you build out those quadrants, what’s needed before you move to the next one so that everybody moves along and understands some of the challenges. Richard Poye , Chief Operating Officer, Food Trends Think Tank and CFVG Facilitator

M&Ms, you should go get it.’ Jon Cox , Vice President of Retail Foodservice, McLane