Is anyone actually using AI tools in their restaurant yet?

I keep hearing about AI in hospitality but don’t know what’s real versus hype.

Curious if anyone is using it in a practical way today.

Does anyone in Miami deliver specialty Caribbean or Latin pantry items?

’m trying to source specific Caribbean/Latin ingredients that aren’t consistently available through Sysco or US Foods.

Looking for local suppliers who understand restaurant volume and can deliver regularly.

Do local suppliers really make a difference to margins?

I’m considering switching some products to local suppliers but worried about consistency and pricing.

For those who’ve gone local — was it worth it financially, operationally, or just from a branding perspective?

Are vendor demos actually worth the time for small restaurants?

I get constant demo requests from software and service providers.

Most feel like a sales pitch and not a real solution to my problems.

Curious how other owners decide which demos are worth taking and which to skip.

can you explain how I should calculate my unit economics?