How Did the End of Large Models Become Fei Da Chu’s Chili Pepper Fried Pork?
Summary
The piece examines how large AI models are being applied across the restaurant industry, from hiring AI engineers and building agents to using forecasting and automation to optimize supply chains and menu innovation. It highlights real benefits—improved demand forecasting, reduced waste, labor savings, and targeted menu development—while warning that models struggle to truly understand human taste and risk producing commoditized, indistinct food offerings. The article notes many operators combine traditional algorithms or off-the-shelf enterprise tools (e.g., Dynamics 365) with AI, and some contributions come from open-source projects and specialists. It advises investors and operators to evaluate realistic, business-aligned AI use cases rather than assuming large models will immediately replicate chef-level creativity or replace core human judgment.