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BUSINESS MODEL - >> I WOULD TO. >> AS OPPOSED TO SWEET GREEN. >>> SPEAKING OF RESTAURANTS, AI IS NOW WORKING ITS WAY INTO THE INDUSTRY AS COMPANIES LOOK FOR WAYS TO BECOME MORE EFFICIENT. KATE ROGERS HAS MORE ON THAT STORY. KATE >> GOOD MORNING, MELISSA RESEARCH FROM COWEN ANTICIPATES WIDESPREAD ADOPTION OF AI FOR VOICE ORDERING AND KITCHEN R T ROBOTICS IN THE NEXT 12 TO 18 MONTHS FOR SEVERAL REASONS INCLUDING A TIGHT LABOR BACK DROP AND UNIONIZATION RISKS. RESTAURANTS THAT ARE OR HAVE TESTED THE ORDER TECHNOLOGY INCLUDE YUM BRANDS, CARL'S JR. IT'S UPSELLING CONSUMERS IN A WAY HUMANS MIGHT NOT BE COMFORTABLE DOING ANDFREEING U TIME FOR WORKERS TO INTERACT WITH GUESTS. PENERA IS TESTING OUT VOICE RECORDING AND AI ON COFFEE TO SHORE UP QUALITY AND TEMPERATURE CONTROL. >> THE TWO AREAS WE'RE INVESTING IN IS AI IN OUR DRIVE-THROUGH, WHICH IS REALLY OICE-ENABLED A TO HELP AUTOMATE THE ORDERING PROCESS AND FREE UP OUR ASSOCIATES TO BE ABLE TO FOCUS ON HIGH-QUALITY FOOD PRODUCTION AS WELL AS GUEST INTERACTION IN THE CAFE THE SECOND IS AROUND OUR COFFEE QUALITY AND TEMPERATURE CONTROL. A LITTLE LESS GUEST-FACING IN TERMS OF WHAT THEY INTERACT WITH, BUT THEY BENEFIT FROM THE RESULT OF THAT AI HELPING US PRODUCE AND PROVIDE A BETTER QUALITY AND MORE CONSISTENT PRODUCT. >> NOW, CHIPOTLE HAS A SIMILAR USE CASE WITH CHIPPY, ALSO A MESO ROBOTICS PRODUCT. THE NEXT ITERATION DETERMINES HOW MANY CHIPS NEED TO BE MADE WITH AI TECHNOLOGY SPEAKING WITH TECH EXECUTIVES FROM BOTH OF THOSE COMPANIES, THE EMPHASIS IS ON FREEING UP TIME FOR WORKERS TO INTERACT WITH GUESTS. >> WHAT ARE SOME OF THE DOWNFALLS AND CHALLENGES IN AI YOU HEAR IT'S SORT OF A PANACEA AND THE GREATEST THING SINCE SLICED BREAD. >> FRANCHISEES AT BIGGER COMPANIES LIKE McDONALD'S OR RESTAURANT BRANDS INTERNATIONAL GETTING ON BOARD AND AGREEING IT WORKS. LANGUAGE MODEL IS BROUGHT UP TO ME BY COWEN, THEY'RE TOUGH TO TRAIN IN WHATEVER LANGUAGE AND THE NUANCES OF THE MENU AND ORDERING YOU HAVE TO HAVE A WELL-TRAINED LANGUAGE MODEL THAT UNDERSTANDS ALL OF THAT AROUND CUSTOMIZATION. AND THAT CHANGES RESTAURANT ROLES AS WELL IN CERTAIN CAPACITIES WHAT DOES THAT LOOK LIKE FOR WORKERS? NO ONE WANTS TO BE FIRST BECAUSE THEY WANT TO GET IT RIGHT. ANDREW CHARLES AT COWEN MENTIONED TO ME THIS SORT OF LOOKS LIKE WHAT THIRD-PARTY DELIVERY LOOKED LIKE FIVE YEARS AGO. SOME BRANDS WERE TESTING IT OUT. IT'S EVERYWHERE NOW WITH THE EXCEPTION OF McDONALD'S -- OR DOMINO'S WHICH DOESN'T WORK WITH THIRD-PARTY. >> THEY WERE FIRST IN AUTOMATING A LOT IN HOW THEY DO THINGS. IS DOMINO'S OUT THERE AS A LEADER HERE? >> I'M SURE THEY'RE THINKING ABOUT IT, BUT DOMINO'S ALSO, YOU HAVE TO CONSIDER LOOKS AT THIS AS A TECH PIPELINE WHERE THINGS WILL BE AROUND FOR A VERY LONG TIME I DON'T THINK ANYONE WANTS TO BE FIRST. I THINK PEOPLE WANT TO THINK ABOUT IT IN A THOUGHTFUL WAY AND GET IT RIGHT AND MAKE SURE NOT ONLY ARE CUSTOMERS HAPPY WITH WHAT THEY'RE SEEING AND ALSO WORKERS. THIS TIGHT LABOR MARKET IS ALSO A KEY FACTOR HERE. THIS CAN MAKE THINGS BETTE