AI in hospitality: What a machine should never touch

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Kate Colley co-owns Hatch Hospitality with her husband, a chef and culinary consultant. Her own background is marketing, communications, branding and media relations, including ten years with Four Seasons Hotels in Vancouver and Whistler and the launch of Naramata Inn at the start of the pandemic. She joins Peter Pilarski to talk about how a two-person business uses AI, where it belongs in hospitality and where it does not, and why she has joined Tourism AI Network's Expert Advisory Network.

What we cover:

• Running Claude and ChatGPT against each other, and what each one is better at
• Why the back office is where AI earns its place: menus, payroll, schedules, SOPs, newsletters
• The reluctance Kate hears from chefs, and what changes the first time someone tries it
• Using AI as a teacher, and knowing your own work well enough to tell it when it is wrong
• Where the existential risk conversation sits next to the risks an operator controls

Kate Colley, Co-owner, Hatch Hospitality.

Peter Pilarski, Founder, Tourism AI Network; President, CIPR Communications.

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