On Monday, The New York Times published an article exploring how different business owners across various industries are embracing AI. The piece opens with information on Sam McNulty, a Cleveland-based restaurateur who uses ChatGPT to build wine lists for his bars and restaurants. He plugs in a bunch of wine portfolio pamphlets from various distributors, and lets the AI engine do the heavy lifting for him. It may sound like a detached, mildly depressing approach, but apparently it’s been great for his bottom line.
The use of AI to make wine purchasing decisions isn’t limited to operators. Diners are also now funneling restaurant wine lists through ChatGPT to help them choose what bottles to order for the table, forgoing any consultation with sommeliers. For customers, is the use of AI chatbots in this context leading to the spread of misinformation? And for operators, how can a restaurant’s staff get a proper wine education when ChatGPT is compiling the wine list?
On this episode of the “VinePair Podcast,” Adam, Joanna, and Zach discuss the potential role of AI in restaurants and bars, from wine list and menu creation to guests relying on ChatGPT for recommendations instead of the staff. Are we really going to let an algorithm take over this part of the world, too? Tune in for more.
Joanna is reading: Is Still Prosecco a Clever Bid or a Branding Blunder?
Zach is reading: Espadín: The Surprisingly Short History of Mezcal’s Most Prominent Agave
Adam is reading: How a Passion Fruit Grand Marnier Became a Cult Classic Liqueur
