Description
With over 30 years of global experience in hotels and restaurants, including as General Manager of 5-star international hotels, Mark J French has gained deep expertise in every facet of food and beverage operations. Starting as a chef and progressing through the ranks, he has developed a wealth of practical knowledge, often through hard-earned lessons, to navigate the complexities of the industry.
His previous work, The Business of Being a Chef, has served as a valuable resource for culinary professionals, highlighting the critical business skills required to succeed beyond the kitchen. From food safety and human resources to finance and marketing, today’s executive chefs are expected to master multiple disciplines while maintaining creative excellence and consistency in food quality.
As the food and beverage industry evolves at an unprecedented pace, AI is becoming a game-changer. AI for F&B Professionals is an essential guide for chefs, restaurateurs, and hospitality leaders looking to leverage artificial intelligence for efficiency, innovation, and customer engagement. Covering topics such as predictive analytics, smart kitchen automation, and cost-saving strategies, this book simplifies AI’s complexities into practical applications tailored to the industry.
Whether managing a single café or overseeing a multi-location restaurant group, Mark provides the insights needed to embrace AI-driven success and stay ahead in the modern culinary landscape.
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