Discover how robots like Remy and Autocado are reshaping fast food, increasing efficiency and cutting costs as the industry adapts to workforce challenges. (Miso Robotics)
In the bustling kitchens of fast-food joints, a silent workforce of robots is taking on various tasks, from flipping burgers to preparing salads. At Vancouver's Food Republic, one such robotic creation, named Remy, efficiently assembles salads with precision and speed, thanks to artificial intelligence and machine learning. Ashkan Mirnabavi, co-founder of Cibotica, the Canadian robotics startup behind Remy, sees the potential for businesses to enhance consistency, reduce customer wait times, and slash labor costs by up to 33%.
Facing a shortage of restaurant workers, exacerbated by the challenges of the pandemic, the food industry is increasingly turning to automation to streamline operations and control expenses. The Canadian Centre for Policy Alternatives reported that by 2021, over 250,000 restaurant workers had left the industry in search of alternative careers. As a result, labor costs have surged, prompting companies to explore automated solutions to bridge the staffing gap.
Major fast-food chains are embracing automation to make food preparation faster and more cost-effective. Domino's is testing a pizza-making machine in Berlin, while White Castle deploys mechanical arms named Flippy and Chippy to handle burger flipping and fry cooking across its U.S. locations. In a pilot restaurant in Fort Worth, Texas, robots are predominantly serving McDonald's customers. Sweetgreen, an American salad outlet, has even announced plans to fully automate all its locations within the next five years.
Chipotle Mexican Grill is also exploring automation options, experimenting with a machine called Autocado. This device streamlines the preparation of guacamole by cutting, coring, and scooping avocados, reducing the time required for this task. Curt Garner, Chipotle's chief technology officer, emphasized that while automation can handle repetitive tasks efficiently, it cannot replace the adaptability and learning capabilities of humans. Chipotle aims to use automation to free up workers for more engaging roles, such as customer service.
While the upfront costs of implementing robotic technology remain high, fast-food chains are starting to recognize the benefits of a workforce that can operate around the clock without the need for sick days. Garner noted that a piece of equipment like Autocado could pay for itself within one to two years.
Despite the potential for robots to replace a significant portion of restaurant jobs, experts advise caution and strategic planning. Dr. Robin Yap, a professor of management at George Brown College, suggests that companies should consider retraining their employees for customer-facing roles, managerial positions, or technical roles overseeing the maintenance of the robots.
As the fast-food industry navigates this transformative shift, the integration of robots into kitchens is expected to become increasingly common in the coming years. Dr. Yap acknowledges the historical adaptability of workforces to technological disruptions, emphasizing that while shifts are inevitable, human involvement remains essential.
