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Food and Beverages | Friday, July 26, 2019
The rise of restaurant robots comes with its own set of pros and cons.
FREMONT, CA: With the ongoing industrial urbanization, the fundamental standardization of enterprises and companies are transforming. Some innovations seem to exceed the fictional imaginations, while others tend to create ethical controversies. One such technology to dab on both the extremities is automated robotics. From logistics to restaurants, the bionic functionary has conquered the hearts of customers and investors in every sector, while carrying the inbuilt fear of replacement. Some of the restaurants are heading the ways with robotic chefs and waiters. With the integration of robotics in the dining rooms, the complex functionalities related to preparing a course will be decreased.
As the world shifts more and more towards an automated future, the center of urban restaurants will revolve around artificial intelligence (AI) powered robots. Furthermore, technological investors and industry experts believe that the transition of redundant roles to fully automated robots is projected to increase the efficiency of restaurants by 87 percent. However, full automation won’t penetrate the administrative functions of an enterprise, hence creating an optimal, hybrid, and functional environment. Even though the mechanical bots have proved its practical significance, yet the traditional skeptics continue to revolt this innovative idea.
When it comes to undertaking a new technology, the investors and entrepreneurs have to go through several checklists like labor cost, real estate prices, and then initiate the transitional procedure. In the case of the automation robotics, the developers have to reason with ethical parameters that slow down the transformation procedure. On the flip side, with full automation, the customers lose the organic touch necessary for personal satisfaction. A good example will be the coffee shops, even though automatic coffee machines are available, but the statistics of cafeterias employing baristas is telling a completely new story.
Although some restaurants have removed human involvement from carrying redundant techniques, organic authenticity is yet to be entirely eradicated. Introducing robots in the customer service sector comes with its own sets of ups and downs. While automation decreases the labor cost, it also elevates the maintenance cost of robots. The integration of the robot in the restaurant is in an embryonic stage; however, the time will tell if its beneficiary or not.
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