Anthony Collins/ToastToast co-founder Aman Narang took over as the company’s CEO last year, two years into its debut as a public company. I spoke to him about what it’s like going from a scrappy startup to a public company, and what the AI-enabled restaurant of the future might look like. As generative AI gets more powerful, is Toast eventually going to become the automation component of a restaurant? Will you be handling everything from AI chatbots to robotics? I’ll share a bit on the evolution of the company and maybe that’ll give you some perspective on that question. The reason platforms like Toast took off is a lot of this technology, believe it or not, in 2012 and 2013 was actually in servers in the restaurant. So you can imagine restaurateurs. They’re not technologists. They’re not CIOs. It was like oil and water trying to manage all this infrastructure. Just moving to the cloud made it operationally simpler, made it more cost efficient. As we grew, we added capabilities. A lot of this was customer driven. We added fintech capability like payments and lending. We added the capability to manage the guest experience. This is the website, the online ordering, the loyalty programs. As we think about the next decade, that’s a big part of our ethos. We believe we have to innovate on behalf of restaurants, so we’re certainly tracking all the trends very closely. There are things that will happen in the next decade. There might be voice AI at the table that augments the server. There might be times when you just want to leave or have your water refilled. How it plays out in the restaurant ecosystem, whether it’s robotics or AI, I think a lot of it is figuring out what people want. What will be automated in the future and what will remain human? Some of the work that is more manual [will be automated]. When you go out to eat, you don’t realize how much manual work happens in the background. Scheduling staff, paying staff, tracking inventory, there’s so many workflows. There’s a lot of opportunities to automate what is more manual. If you’re a restaurant, it could take a lot of time to manage your staffing, scheduling and paying employees. That’s a problem that’s ripe for disruption. On the kitchen side, I don’t think robotics could do the last mile, in terms of what makes a chef a chef. But in terms of some of the prep, I do see opportunity. Devices that can make eggs or chop food or do some basic things. That’s likely where you see innovation in the mid term. In terms of the front-of-house experience, you see opportunity for technology to create automation in workflows but also create personalization. One of the things restaurants struggle with is yield optimization. You see that in hotels, flights. Restaurants might do happy hour, but you could do more data-driven strategies to drive more demand. The technology exists to recognize that Reed is here, and Reed might have or a family member might have an allergy, or what is Reed going to like on the menu. Checking out could be a matter of just walking out. It’s like what a fine dining restaurant might do or a nicer hotel might do. Bringing that to life at scale with data, I think, is something that’s very much possible. Find out whether Narang watches The Bear. → |
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