Your browser is out of date. It may not display all features of this websites. We recommend to use one of these browsers or versions Mozila Firefox or Google Chrome

To Top

Service robots – the future of gastronomy?

By: Reading Time: 2 Minutes
Previous Article The workroom of the future

Digitization is providing solutions for the current shortage of skilled workers in the gastronomy industry. Will this result in a revolution in human resources policy? An argument in favor of robots.

Since the restart of gastronomy, the guests have returned. However, staff is still missing in every respect. This includes the service sector. Although hardly just a post-lockdown phenomenon, the shortage of skilled workers became increasingly critical as a result of the extensive restrictions imposed in an attempt to contain the Corona virus. The staffing shortages in many establishments are growing by a wide margin despite the fact that less supply met more demand in July 2021; 20,356 unemployed people were matched by 8,489 vacancies in Austria’s gastronomy sector.

Staff shortage is also a big problem in the hospitality sector in further countries:
  • Germany: 20,686 vacancies in restaurants and 7,678 vacancies in hotels (August 2021)
  • United Kingdom: 117,000 jobs were open in the accomodation and food service sector (August 2021)
  • USA: almost 1,600,00 vacancies in the leisure and hospitality industry, including restaurants and hotels (June 2021)

However, people remain irreplaceable in the gastronomy industry.

How long will it be until robots are used in the restaurant industry?

Image: AdobeStock | Anatoliy

Still? Companies around the world are experimenting with ways to drive automation through high-tech robots in restaurants. Among them is the Swiss marketing agency Precom Group AG, which specializes in digitization in the gastronomy sector.

are service robots the solution to the shortage of skilled workers?

Thomas Holestein | Image: Pogastro

“To protect the restaurant business from the worst-case scenario, service robots could be an alternative,” says managing director Thomas Holenstein, identifying a way out of the staffing crisis. “Admittedly, their purchase costs remain high. However, it is worth it, because the AIs take the load off their colleagues and work quickly and efficiently.”

For him, the advantages are obvious. Instead of breaks, robots only need a few hours to recharge by plugging into the power source before they are ready for use again. The machines never miss work because they’re sick, on vacation or have resigned; at most, you have to take some servicing and maintenance work into account. Ideally, a robot can replace several skilled human workers or increase the productivity of various processes. Robots also don’t need to be trained. What’s more, during pandemics they reduce the risk of contracting the virus. Holenstein’s sums it up by saying, “That’s why service robots are the future in the gastronomy sector.” For example, they are already being used in Graz’s Momoda.

What will the future of gastronomy look like?

Image: AdobeStock | Monopoly919


This might also interest you:

1 Comment

  1. Pingback: Top six foodservice tips for 2022 | KTCHNrebel

Leave a Reply

Your email address will not be published.

More in Kitchen 4.x

  • A Beastly business

    Virtual restaurants and delivery-only concepts have been on the rise since the pandemic. Among the standout success stories is the young...

    Tina Nielsen - FCSISeptember 8, 2022
  • Practical robotics and the future of foodservice

    The benefits of using robotics in commercial kitchens for certain tasks are becoming clearer and its usage more widespread, but is...

    Elsie Clark - FCSISeptember 2, 2022
  • Pixel pasta: will 3D food printers revolutionize the restaurant industry?

    The room is bathed in soft pink light; the few chairs are lit up in green from underneath. Geometric shapes float...

    Nadine Otto, Mirco KurreckJune 17, 2022
  • The potential of IoT in the foodservice sector

    The Internet of Things (IoT) has huge potential to transform the foodservice sector. Elly Earls finds out how.

    Elly EarlsJune 10, 2022
  • The new reality

    Metaverse, augmented and virtual reality – when will the long-predicted breakthrough finally arrive? Many factors suggest that this is the year....

    Nicola Afchar-Negad - Falstaff PROFIApril 22, 2022
  • Into the metaverse

    Does Facebook’s latest announcement herald the virtual future of the foodservice industry? Katie Morris speaks to expert consultants about the likelihood...

    Katie Morris - FCSINovember 30, 2021
  • The workroom of the future

    Rising personnel and energy costs, a shortage of skilled workers and the pressure to improve efficiency are just three factors that...

    Stephanie Fuchs-Mayr - RollingPinOctober 11, 2021
  • Drive thru – the start of a new fast food era

    The new restaurant design for the American fast food chain Taco Bell no longer includes inside dining. Instead, it incorporates multiple...

    RollingPinSeptember 14, 2021
  • Ghost kitchens: growing the concept

    From multi-purpose equipment to software that evolves with your business, take a look at the next stages in the growth of...

    Jacquetta Picton - FCSIJuly 14, 2021