How foodservice giant Sodexo is embracing AI and robotics to reshape the kitchen

Alice Guéhennec’s technology career got off to an early start. As a child raised in France, she was just six when she received her first Commodore desktop computer. But it wasn’t until Guéhennec studied IT and computer science at a research university in northern France that her interest in technology kicked into high gear. After more than a decade in consulting, Guéhennec’s career quickly accelerated and she has held C-suite technology titles four times during her career, including as deputy chief information officer at the government agency Préfecture de Police in Paris, CIO in France at foodservice giant Sodexo, and then group chief digital and information officer at water management services company Saur, before returning to Sodexo in September 2023 to serve as chief tech, data, and digital officer. It is in this role that Guéhennec oversees an annual tech budget of around 500 million euros ($571 million USD) for the Fortune 500 Europe company, which ranked No. 156 on the latest list. Those technology investments include an artificial intelligence tool that’s intended to get chefs away from their laptops and allow them to spend more time in the kitchen conceptualizing new dishes. AI is also being used to manage staffing levels and automate purchasing and pricing decisions. “It’s about increasing adoption and putting AI everywhere at scale,” says Guéhennec, of her focus since returning to Sodexo. Sodexo, which generates around $28 billion in annual revenue, operates a vast business tht generates 60% of sales from food services provided to schools, corporate offices, stadiums, hospitals, and airport lounges. This part of the business is subject to choppy swings in demand, from when schools are in or out of session to when stadiums host a game, and even the uneven return-to-office policies that can make it difficult for Sodexo and the companies and government agencies it serves to plan for demand. On top of that, Sodexo has to confront ingredient variabilitie