We and AI

Three researchers from Corvinus University of Budapest – Dr Bence Csapody, Dr Márk Miskolczi and Dr Melinda Jászberényi – have published a study in the British Food Journal, which is the first comprehensive examination of how Hungarian decision-makers in the restaurant world think about AI-based technologies that can be used in guest areas.

There is no universal recipe for digitalisation

This article is available for reading in Trade magazin 2026/02-03

One of the most important findings is that digitalisation isn’t just a technical issue: the introduction of AI is a business decision that is determined not only by the price and functions of the system, but also by the style of the restaurant, its organisational culture and the composition of its clientele. Acceptance is therefore not a “yes or no” question, but is organised along different management mindsets. There is no universal recipe for digitalisation: AI creates real value when it fits organically into the restaurant’s concept.