Dr. Ian Yeoman envisions artificial intelligence as a transformative force in event catering, reshaping how food is planned, produced, and consumed. At the heart of his perspective is predictive analytics, where AI leverages historical data, guest profiles, and real-time inputs to forecast attendance, dietary preferences, and portion sizes with remarkable accuracy. This minimizes overproduction, thus addressing food waste whilst ensuring guests receive personalized experiences.
Yeoman emphasizes dynamic menu optimization, where AI systems analyze ingredient availability, sustainability metrics, and cost factors to design menus that balance creativity with resource efficiency. For example, algorithms could suggest dishes that repurpose surplus ingredients or adapt recipes based on local sourcing opportunities, reducing environmental impact.
In operational terms, robotic process automation and smart kitchens will streamline catering logistics. AI-driven scheduling tools can coordinate staff, automate procurement, and monitor inventory in real time, reducing human error and labor inefficiencies. Combined with Internet of of Things sensors, these systems can track food freshness and storage conditions, extending shelf life and preventing spoilage.
From a guest experience perspective, Yeoman foresees hyper-personalization powered by AI. Imagine event apps that allow attendees to input dietary needs, which then sync with kitchen systems to prepare tailored meals. This not only enhances satisfaction but also reduces plate waste. Yeoman frames AI as a strategic enabler for sustainability goals. By integrating carbon footprint calculators and waste-reduction algorithms, event caterers can align with global ESG standards and communicate their impact transparently to clients.
When presenting these ideas to ONCE, the event catering association of the Netherlands on the 3rd November Yeoman adopted a forward-looking, practical tone. He illustrated scenarios where AI-driven forecasting could cut waste by up to 30%, and shared examples of European caterers experimenting with smart buffets and automated portioning. His presentation combined strategic insights with actionable steps, encouraging ONCE members to see AI not as a distant concept but as an immediate opportunity to innovate and lead in sustainable catering.