"AI helps us create tastier fast food without waste"


The restaurant chain Jureskogs wants to change the perception of what fast food can be, and is one of the first restaurants in Sweden to use artificial intelligence to reduce waste. With thirteen units, Juredkogs is breaking new ground in a long-term sustainability effort aimed at challenging fast food giants and revolutionizing the fast food industry.

"We want to change the perception of fast food - how it is produced and consumed. We challenge ourselves at every level, and in every part of the experience. How we build our buildings, where the ingredients come from, and how we cook food efficiently. Everything is important, it's not just about taste and food," says Johan Jureskog, founder of Jureskogs. 

Together with the AI company Binary Brains, they are embarking on a unique project in the hospitality industry to get pre-generated shopping lists for their ingredients done by an algorithm. This means that Jureskogs can predict demand for each ingredient to drive increased profitability and reduce waste. 

"Taking on the right approach to building sustainable processes within our organization has focused our attention on new and innovative ways to do it. Right now, we're taking such an approach to reducing waste, which is bad for the economy, the environment, and for our guests. When we say that we want to cook fast food without waste, it's not just about using the right ingredients, but also using as little as possible and throwing away as little as possible," says Erik Thulin, co-founder and CEO of Jureskogs. 

He continues: 

"Changing the perception of fast food and taking on the fast food giants is difficult enough. At the same time, driving innovation to create the fast food of the future is almost impossible. That's why Binary Brains is a dream partner for us, providing access to the results that AI generates to lower our purchasing costs and minimize waste."

"Artificial intelligence brings entirely new opportunities for the restaurant sector to work with manual and time-consuming processes and achieve results that cannot be generated in other ways. A concrete example of what we do here is predicting demand for ingredients so accurately that it significantly lowers purchasing costs as well as the restaurants' waste. This is important for both climate reasons, as food waste is the world's third-largest emitter, and for profitability reasons, not least in these difficult times. We are proud and delighted to be a part of Jureskogs' sustainability effort while paving the way for entirely new ways of working in the restaurant industry," says Jacob Kihlbaum, CEO and founder of Binary Brains.

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