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AI is playing a bigger role in menu development

A Deeper Dive: In this latest segment on the impact of AI in restaurants, the restaurant finance podcast examines the impact the technology is having on the menu. By Jonathan Maze and Patricia Cobe on Nov. 26, 2025

AI can’t necessarily make a burger, but it can help learn what kind of burger to put on the menu.

In this episode of the Restaurant Business podcast A Deeper Dive, we continue our examination on the impact AI is having on restaurant menu development. 

The podcast features Christian Frangiatis, the executive chef of One by Spork in Pittsburgh. It also features Jet Tila; Marcus Merritt, the manager of Wiley and Rum, a Cuban-Caribbean fusion restaurant in Atlanta; and Chef Ian Ramirez, the founder of Mad Honey Culinary.

The podcast looks at the way they use artificial intelligence in big and subtle ways, from menu development to ingredient purchasing. 

We’re talking AI and the menu on A Deeper Dive so please check it out.

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News  A Deeper Dive  Menu  technology 
Restaurant Business Editor-in-Chief Jonathan Maze is a longtime industry journalist who writes about restaurant finance, mergers and acquisitions and the economy, with a particular focus on quick-service restaurants.
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