No flashy robots, just a quiet transformation: How Singapore’s food and retail sectors are using AI

Singapore's food and retail sectors are embracing artificial intelligence to transform their operations, not with flashy robots, but through subtle advancements. Traditional concepts of AI-driven waiters or automated chefs are not the main focus; rather, businesses are leveraging AI to optimize behind-the-scenes functions, allowing human staff to maintain close customer connections.

At Beachside Italian restaurant Fico, The Lo & Behold Group deployed an AI tool to optimize table turnover. By analyzing historical reservation data, dining durations, and guest habits, the AI system, built using Anthropic’s Claude Code, predicts periods when the restaurant can accept more bookings than its physical capacity allows. This helps to mitigate long wait times without altering the dining environment itself.

For HarriAnns Nonya Table, a brand under CEO Alan Tan, AI intervention came as a wake-up call. In March 2025, the company received a distressing call informing them of a missed 2,000-kueh order. The firm, known for supplying traditional cakes and dishes to hotels, had prepared the items the day before. Such cases highlight the importance of AI in managing complex supply chains, ensuring timely delivery of perishable goods.

Hosan Swee, founder of AI community and workshop provider The AI Burrow, shared a personal anecdote about the challenges of managing multiple credit cards for maximizing frequent flyer miles. He emphasized that while the task may not be critical, choosing the wrong card can result in significant financial losses. Swee's experience underscores the potential of AI to simplify decision-making processes in seemingly mundane tasks, such as credit card management, by automating the selection of the most advantageous option based on spending patterns.