Thinking about dipping your toe into AI?
Meet Julie Fenwick, AI Expert and Pinot & Pasta Enthusiast
Thinking about dipping your toe into AI?
Or as this week’s guest Julie Fenwick puts it, using it for the jobs you’d rather “stick a fork in your eye” than tackle.
In this episode of The Growth Edit, we talk about how AI isn’t here to replace human connection or hospitality. It is here to take the pressure off. The goal isn’t to replace the work that makes your business special. It is to clear the admin and clutter (pain!) so you can focus on what really matters.
This chat is practical, engaging, and full of light bulb moments for anyone running a food, wine or hospitality business.
We cover:
• Why AI isn’t replacing humans, it’s replacing your pain points.
• How to brief it like a staff member so it not only improves but helps!
• How to manage confidential info
• How brands that keep their human touch will be the ones that win
BONUS: Julie also shares her simple framework for writing better prompts (and surpisingly, it involves thinking like a sommelier).
If you’ve been curious about AI but haven’t known where to start or you’ve been avoiding it completely this one is worth a listen.
