When Will AI Replace Gérants de services de restauration ?

AI is set to automate around 45% of Food Service Manager tasks by 2034. This impact will unfold gradually, with junior managers in standardized corporate chains potentially seeing effects as early as 2030. Platforms already transforming scheduling, inventory, and sales forecasting are paving the way for increased AI integration.

The early wave of AI impact, starting around 2030, will primarily affect standardized environments. Junior managers in corporate chains are likely to experience automation in tasks like scheduling and inventory management, where AI systems offer immediate return on investment and efficiency gains.

Mid-wave transformation will see AI further integrated into sales forecasting and operational analytics. While core human-centric duties remain, expect AI to augment decision-making processes, making operations more streamlined. Senior managers in independent or complex settings may see these changes extend beyond 2038.

Junior managers in corporate restaurant chains are more vulnerable to early AI automation, especially in standardized roles. Their day-to-day tasks in scheduling and inventory management are prime candidates for AI-driven solutions that offer clear ROI.

Senior managers in independent restaurants, high-end dining, or complex institutional settings are more resilient. Their roles, which heavily involve leading teams, crisis management, menu development based on local tastes, and maintaining food safety culture, are deeply human and harder to automate.

To thrive, focus on the uniquely human aspects of your role: leadership, crisis management, customer experience, and fostering a strong food safety culture. Leverage AI tools like 7shifts, Toast POS, and Restaurant365 to enhance efficiency, freeing you to focus on these critical areas.

Develop your skills in areas AI cannot replicate. This includes leading teams through high-pressure service, navigating customer crises with empathy, creating menus that resonate with local tastes, and nurturing a robust food safety culture. These are your differentiators.