There was a time when great food, a decent website, and a loyalty program were enough.
Then everything shifted.
Your guests stopped being “guests” and started being data-rich, device-switching, expectation-heavy humans who want to be recognized—not just marketed to. They don’t want “Hey Charley, here’s 10% off.” They want “We saved your usual order. Want it again for pickup in 20 minutes?”
And you, the restaurant marketer, got handed the impossible task:
Make every interaction feel personal… but do it at scale. With shrinking resources. And zero room for error.
This guide? It’s about that moment — and what to do next.
One of the most refreshing things about this guide is how honest it is. The brands interviewed weren’t flexing. They were real.
They said things like:
Same.
It’s rare to see an industry report that doesn’t pretend everyone has it all figured out.
Yes, “AI personalization” sounds technical. But the stories inside this guide? They’re human.
Like the brand using AI to:
It’s technology used to bring back hospitality, just in digital spaces.
When asked what’s really holding them back, most leaders didn’t blame cost.
They said change management.
They said data governance.
They said earning customer trust.
In other words:
The hardest part of personalization isn’t the tools.
It’s the people.
And this guide actually talks about how to move a team, not just a dashboard.
It won’t overwhelm you with jargon.
It won’t pretend AI is magic.
It won’t shame you for not being “advanced” yet (only 3% of brands are!).
Instead, it shows:
It feels less like a report and more like sitting at a roundtable with marketers who’ve been in the trenches too.
“I know personalization matters… I just need a roadmap I actually trust.”
You’re not asking for a 200-page theory deck. You don’t want another “future of AI” hype piece. You just want something practical. Honest. From people who’ve been where you are. That’s what makes this guide different.
It doesn’t talk at you, it talks with you. It admits the hard stuff: the messy data, the team silos, the “we tried personalizing but it didn’t quite land.” It shows how other restaurant and F&B marketers are testing, stumbling, iterating, and finally getting wins, without pretending they’re perfect.
This isn’t a silver bullet.
It’s not flashy.
It’s real-world progress from real brands who are figuring it out step by step.
And sometimes, that’s exactly what helps us move from knowing personalization matters… to actually making it work.