Gear Check: Robots Are Here!

When talk about robots in restaurants first started, just before the pandemic hit, there were many snickers, laughs, hems and haws. True – the idea of bots taking over human jobs was funny at first, but with the pandemic staffing shortages and advent of AI in our everyday lives, the idea of implementing some form of automation at the operator level is no laughing matter – it’s needed.

The evidence shows that restaurants are accelerating their adoption of robotics – driven by labor shortages, cost pressures and customer acceptance. Half of U.S. restaurants (50%) are planning to adopt some form of automation technology within the next two to three years, according to 2025 research from third-party firm Datassential. There’s also a ton of money in this stuff; in the quick-service segment alone, automation – including kiosks, ordering systems and robotics – is expected to triple from $5.1 billion in 2024 to $17.2 billion by 2032, a 237% increase.

Of course, there are the actual robots – salad tossing, burger flipping and french frying arms that we’ve seen on display at annual restaurant and equipment shows – and at some chain restaurants. However, programmable, automated combi, multi- and rapid-cook ovens that allow users to cook a variety of food – consistently and/or quickly – with just the press of a button have become the easiest way to adopt “robots” in the kitchen for now.

“Items like circulators, combi ovens and autonomous cooking robots are being used in smaller kitchens that do not want the cost or hassle of a hood and Ansul system. No fire, no gas – you set a timer and have perfect fried rice or other dish with no waste, burning, loss, because the food is cooked consistently every time,” says US Foods® Territory Manager Eugene Philbin.

Robots are also making their way into the front of the house for serving, running food and bussing tables. Bruce Thompson, executive chef at The Commons of Providence in Sandusky, Ohio, worked with USF Check Business Solutions partner Bear Robotics to purchase two food delivery bots for the dining hall at his senior living facility. Not only has it been a hit with the residents, who get a kick of the little Servis zipping around delivering food and bussing tables, but it’s also freed up staff to spend more time with the residents and deliver better hospitality.

Standing at about three feet tall, Servi uses advanced LiDAR sensors and cameras to navigate safely through busy dining areas, and is operated via a simple touchscreen or tablet interface, making it easy for staff to program routes or dispatch it to specific tables. The spill-proof design also makes transporting hot soup and drinks sturdy and safe.

Thompson initially balked at the idea when it was presented to him, but now he says the bots “are wonderful.”

“We have one that busses dishes – it has bus tubs and takes them back to the dishwasher. The other delivers food right from the kitchen to the tables,” he says. “The goal was to free up our staff to have more interaction with the residents. Having that extra five minutes with them can really make their day.”

In just three months, the ROI has already been met. The cost to operate one bot breaks down to about $20 a day. “That’s cheaper than a person, especially if you’re paying someone $15 an hour plus benefits.”

Thompson says his team is even planning a fun contest to name the robots and give them employee badges – just to make them more integrated into the community. “We’ve also talked about using them at parties – setting them up with hors d’oeuvres so they can roam the room while guests grab snacks.”

And get this – Thompson says the bots have caused the humans to step up their game; he didn’t have a single call-off in the three months since implementing them.

“They’re super easy to use, and if there’s a problem, you just call your rep,” he says. “There’s also a QR code you can scan to reset them. They’re very user-friendly.”