Each week we take a look at the newest companies and tools in restaurant technology and filter them down to give you the 5 best topics of the week.

This Week’s Top 5 Stories:

If you work in the restaurant industry, then you know how food costs and labor can sneak up on you if you're not watching closely. A new report from Crunchtime Information Systems, which makes software for managing restaurant ops like inventory and compliance, dropped this week showing that 80 percent of operators want real-time visibility into areas such as inventory, but only about half have it set up. The big issue? Without a system in place, then you are still guessing on waste and ingredient use, which hits profitability hard, and without live data, it's tough to hold the team accountable or tweak menus on the fly.

What stands out is how this lack of real-time insights leads to off forecasts, like only 60 percent accuracy on sales predictions, meaning overstocked fridges or short staffed shifts. Crunchtime's survey of over 300 multi-unit folks points out blind spots in tracking food waste and costs, but getting that data flowing could cut those errors and let you make quicker calls on pricing or suppliers. It's not some pie-in-the-sky thing; it's about spotting issues before they eat your margins, though if your current setup is basic, integrating this might feel like another headache.

Honestly, if you're skeptical about diving into more software, fair enough, but tools like Crunchtime's could quietly boost your bottom line without overhauling everything. The report suggests starting small with visibility into labor and compliance to protect growth and keep guests happy. Not revolutionary, but in a tight market, even small wins on efficiency count.

Picture this: Your kitchen manager gets an alert on waste before it piles up, freeing up some cash. Suppliers get paid right the first time, no chasing invoices. And come the end of month, those numbers will begin to look a bit more attractive.

You ever wonder if those delivery apps are more trouble than they're worth for your specific menu? Chowbus, a Chicago-based tech outfit that started as a delivery service but pivoted to full-stack restaurant tools back in 2022, is blowing up with over 100 percent year-over-year growth and $120 million in recurring revenue. They're focusing on Asian-owned spots, offering multilingual ordering and analytics that cut down on mix-ups with ingredients or custom requests.

The real value here is in their tailored marketing tools and hardware integrations that speed up service and keep guests coming back, without the fees eating your profits like big platforms do. Restaurants using it, like some Asian chains, report fewer errors and better retention because it handles cultural nuances, like specific spice levels or dietary tweaks, that generic systems miss. If you're running a small operation, this could scale your online game without losing that personal touch.

Look, new tech can seem like just another vendor pitch, and if your crew's already stretched, why bother? But Chowbus isn't pushing gimmicks; it's about reliability in a crowded market, and their AI analytics might help you spot trends in orders before competitors do. Not a must-have for everyone, but if delivery's part of your mix, it could smooth things out on that front as well.

Imagine ditching constant order clarifications, watching repeat business climb from better personalization. Your team focuses on cooking, not fixing app glitches. And that growth? It lets you expand without the usual headaches.

With tariffs jacking up costs on imported beverages, you're probably feeling it in your bar inventory. This week, Forbes highlighted how AI is stepping in for the beverage side, like a tool from Republic National Distributing Company that uses machine learning to check pricing compliance across regs. It parses docs, flags illegal markups, and suggests fixes, helping suppliers and owners keep things fair without drowning in paperwork.

If you are a restaurant owner, this means steadier supply chain costs and avoiding fines that could wipe out a slow night's profit, especially if you're sourcing global spirits. The AI handles fragmented data from tariffs, validating freight and spotting errors, so you can compete on price without cutting corners. It's geared toward wholesalers, but trickles down to make a restaurant’s vendor deals more predictable.

Skeptical? Yeah, AI sounds fancy, but if it's just automating compliance checks, it might save some restaurants’ lawyer fees down the line, as well .

Packaging might not scream "tech innovation," but Graphic Packaging, a big name in sustainable materials for food and drink globally, unveiled two new multipack designs this week aimed at cutting plastic in beverage handling. The wrap-style paperboards keep cans or bottles oriented right on shelves, using 25 percent less material, while their modular clips replace shrink wrap for easier unpacking and recycling.

In a restaurant, this translates to eco-friendly stock that's simpler for staff to break down, reducing waste in storage and appealing to green-minded guests without extra cost. It's built for high-speed lines, so suppliers can deliver efficiently, and the ISTA certification means it holds up in shipping, potentially lowering damaged goods returns. For ops, it's a low-lift way to go sustainable without overhauling your setup.

If you're thinking, "Another green gimmick?", it's valid, but these could trim your packaging expenses and help with compliance on plastics. Not a game-changer for core cooking, but useful if beverages are high-volume. In terms of who this is geared to, it might sway more on the vendor/wholesaler side unless your restaurant does some producing and packaging of its own (brewery?).

Beverage menus evolve fast, and IFF, a global giant in flavors and ingredients that's been around for over 60 years, launched SipScape this week, a digital platform for crafting adult drinks like low-alc cocktails. It uses consumer data to suggest recipes with botanicals and sweetness tweaks, targeting trends like moderation among millennials.

For a bar, this means fresh menu ideas that match what guests want, like plant-based spritzers, helping you stand out without blind experimenting. The platform's personas, based on behaviors, guide pairings that reduce sugar while keeping taste punchy, potentially cutting returns and waste from unpopular pours. It's more for R&D, but could inspire quick updates to keep things current.

Doubtful on yet another platform? Totally get it, especially if you're not innovating weekly, but dipping in might spark simple wins like a new signature drink. Not essential for basic ops, but if cocktails drive traffic, it's worth a casual peek. One thing I do recommend doing is checking out IFF’s SipScape website they put up here, its pretty cool to play around with and get a glimpse of where this technology is going.