Restaurant Robots Enter Real Operations: Efficiency and Cost Challenges Ahead
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Restaurant robots are transitioning from exhibitions to real operations, with significant implications for efficiency and cost. In late August, a dual-arm robot developed by Sharpa began working at a DQ store in Shanghai, completing 55 steps to make ice cream using existing equipment and ingredients. While the robot's production time is currently longer than that of skilled staff, the focus is on ensuring process stability before improving speed.
The introduction of cooking robots in Chinese kitchens is gaining traction, with brands like Xiaocaiyuan deploying them across nearly 300 locations. Industry estimates suggest that cooking robots can enhance service efficiency by 30% to 50%. The market for cooking robots in China is projected to grow from 3.7 billion yuan in 2025 to 4.59 billion yuan in 2026, indicating a strong demand for automation in food preparation.
Despite the potential benefits, challenges remain, particularly in customizing dishes and maintaining quality. High-end restaurants are hesitant to adopt cooking robots, emphasizing the irreplaceable skills of chefs. The future of restaurant robots will likely focus on human-robot collaboration, where robots handle repetitive tasks while humans manage personalized service and quality control.
Original report
The Rise of Restaurant Robots: Efficiency and Cost Challenges in Real Operations
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