Fresh from the floor of the Food on Demand Conference in Las Vegas, Adam Brotman and Andy Sack unpack what’s top of mind for today’s restaurant leaders. In this episode, they reflect on the slowdown in digital growth, rising consumer price sensitivity, and the evolving challenges facing operators in 2025.
They also explore how AI is transitioning from hype to practical application, powering smarter decisions in areas such as guest feedback, menu optimization, and operational efficiency. With insight, clarity, and candor, Adam and Andy offer a timely recap of where the industry is headed and what brands can do right now to unlock sustainable growth.
AI First with Adam and Andy