#208: The Real Cost of Automation – McDonald’s AI, Greggs’ Slump & Domino’s Digital Domination

The Ceres Podcast’s latest News Review episode is a goldmine for anyone in the food and hospitality sector. Hosted by Stelios Theocharous and David Nicolaou, Episode 208 is as sharp as it is entertaining – covering topics that matter with a balance of wit, candour, and insight that sets this show apart.

Whether you’re running a chip shop, a café, or simply curious about the future of food, this episode offers something for everyone. From McDonald’s AI ambitions to Gregg’s share price wobble, the hosts explore how significant brand trends are reshaping small business thinking.

AI at the Fryer: McDonald’s & Machine Learning

The episode kicks off with McDonald’s investment in artificial intelligence and “edge computing.” Far from tech jargon, David and Stelios break it down simply – explaining how AI is being used to streamline everything from drive-thru orders to in-store kitchen operations.

David’s distinction between “AI” and “machine learning” is refreshingly honest: “AI is being slapped on everything – even when it’s not AI.” But what stood out was their discussion about vision systems that spot missing fries before your food hits the bag. It’s not just about speed – data accuracy, cost savings, and fewer £10 apology vouchers going out the door.

Stelios raises a smart point many shop owners will relate to: “Is this technology about efficiency… or just cutting labour costs?” Their reflections on KFC removing staff due to rising National Insurance and Domino’s automation underline a hard truth – tech is replacing roles, not just improving them.

“Have We Hit Peak Sausage?”

Greggs’ sales slowdown prompts one of the best lines of the show. As David puts it, “Have we hit peak sausage?” – a cheeky yet serious jab at the brand’s aggressive expansion and attempt to be all things to all people. Stelios questions whether consumers are now avoiding mid-tier fast food in favour of home cooking or saving up for quality indulgences like Five Guys.

The discussion reveals how over-extension can dilute a brand’s core appeal. With two Greggs stores minutes apart in some towns, they ask: is it time to rethink the model?

Digital Lessons from Domino’s

When it comes to digital dominance, Domino’s is praised for being everywhere – literally. From Xbox orders to smartwatch integration, they’ve long embraced every platform going.

David shares eye-opening stats: 76.3% of their online orders come through the app, and they’re aiming for 3 million loyalty users by 2026. Stelios recalls the Sky Digital days when you could order a pizza with your TV remote – a testament to how long Domino’s has been playing the tech game.

Their takeaway for hospitality owners? Follow Domino’s lead in embracing data and customer convenience. Whether it’sthrough apps, real-time order updates, or just knowing your margins, tech isn’t optional anymore – it’s essential.

Coffee, Convenience & the Death of Artisanal Vibes

Starbucks and the erosion of the “artisanal” coffee image spark a great back-and-forth. David recounts being told to “shut up” by a Zoom caller in a Costa, highlighting how coffee shops have shifted from community hubs to makeshift offices – and why that may be backfiring.

The hosts agree that customers aren’t necessarily buying coffee – they’re buying Wi-Fi and convenience. But the charm of small, specialist coffee houses still wins out for those seeking authenticity.

Is the Vegan Boom Over?

Stelios’s article on the plant-based plateau provides a final talking point. The pair explore why veganism, once tipped as the future, is facing growing scepticism – from its health claims to over-processing concerns.

David notes France’s ban on soy in school meals due to hormonal disruption, and both agree that pushing ultra-processed vegan products might be doing more harm than good. As Stelios puts it, “Next time, ask people what they want – instead of telling them what they should eat.”

Why This Episode Matters

More than just a commentary on trends, this episode speaks to the challenges and opportunities facing hospitality owners today. From rising costs to changing consumer habits, Stelios and David cover it with real-world relevance. They mix humour with data, personal anecdotes with strategic advice – and it’s a joy to listen in.

One standout story? A South Yorkshire Police helicopter once used David’s chip shop chimney to navigate in the fog – now that’s what you call a well-known local landmark. This kind of warmth, humour, and grounded storytelling makes The Ceres Podcast so listenable.

Episode 208 of The Ceres Podcast is a must-listen for business owners navigating the ever-evolving food and hospitality landscape. It offers practical takeaways, relatable stories, and deep dives into trends that could shape your future decisions.

Whether you’re curious about AI, frustrated by staffing costs, or rethinking your opening hours, this episode has something for you.

Listen now to Episode 208 – and while you’re at it, hit subscribe to stay ahead of the curve. Because in today’s fast-moving world, the best ideas often start at the chip shop counter.