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The Spoon

Daily news and analysis about the food tech revolution

Restaurant Tech

Chef Robotics Raises $14.75M To Automate Food Assembly in Commercial Kitchens

We’ve been tracking Chef Robotics before it was even called that when the company’s CEO and founder, Rajat Bhageria, spoke at The Spoon’s food robotics conference ArticulATE in 2019.

At the time, Bhageria was still in stealth on what would become his restaurant robot company, but he had hinted that he was up to something when we talked to him and convinced him to come and speak at the conference as an investor for his investment shingle, Prototype Capital. Since that time, Chef Robotics has exited stealth and the company is actually selling its robot (Bhageria says that company revenue has doubled between 2022 and 2023) and, as first reported by Techcrunch, the company has raised a new $14.75 million combo debt/equity round of funding.

From Techcrunch: Rajat Bhageria tells TechCrunch that Chef distinguishes itself from the likes of Miso by focusing on food assembly, rather than cooking specifically. The company is also touting ChefOS, the underlying software driving its robot arm’s decisions. “[F]ood is very highly dimensional: depending on how you prep the ingredients (e.g., julienned onions vs chopped), cook the ingredients (e.g., sauteed, baked, broiled), store the ingredients (e.g., cooked, room temp, frozen), the material properties radically differ,” the company notes. “And these properties change daily based on who is prepping and cooking. To deal with this, Chef uses various sensors – like cameras – to collect training data and then trains models that help Chef learn how to manipulate a large corpus of ingredients.”

When he spoke at ArticulATE in 2019, Bhageria discussed the importance of better and cheaper computer vision and the growing power of AI to help power useful robots in food service and beyond.

“In my head, computer vision is absurdly important here,” said Bhageria. Now you have better sensors with cameras, better computation with GPUs, cloud computing, and deep neural networks, and better actuation.”

You can watch the food robotics panel with Bhageria and other food tech investors below.

Articulate 2019: Investment Opportunities in Food Robotics

Jersey Mike’s Jumps on the AI-Voice Order Bandwagon as it Deploys Soundhound to 50 Locations

The AI-voice bot customer service wave is coming at us fast, and the latest chain to roll out the technology is the sub-sandwich chain Jersey Mike’s.

Soundhound announced this week that Jersey Mike’s will deploy its voice AI ordering system to allow customers to place orders by phone. According to Soundhound, the AI has been trained on the entire Jersey Mike’s menu and can handle order placement and answer queries about menu items, specials, store information, and more, all while ensuring orders are taken accurately and efficiently.

The video below shows Soundhound’s Jersey Mike integration in action.

DEMO: Jersey Mike's Automated Phone Ordering System - Powered by SoundHound AI

Like many voice AIs, it sounds about 90% natural in action, but there’s still something of an Uncanny Valley stiltedness to it. Listening to the order, it seems to handle the natural conversation flow deftly, but I have to wonder just how nimble it is with various dialects and slang, which can be a natural part of incoming phone orders.

Soundhound, a company that’s been around since the mid-aughts and had focused on auto installations and music until its move into customer service interaction layers for restaurants and retail over the past couple of years, announced the acquisition of SYNQ3 Restaurant Solutions last month. At the time of the deal, Soundhound said the merger extended “its market reach by an order of magnitude to over 10,000 signed locations and accelerating the deployment of leading-edge generative AI capabilities to the industry.”

Soundhound isn’t alone in chasing fast food chains to provide voice AI customer service platforms. Par Technologies, ConverseNow, and OpenCity also offer third-party solutions, while some players, like McDonald’s, have brought voice AI in-house through acquisition.

After a decade of pushing towards digital ordering kiosks and new ways to serve customers in-store and through apps, AI-powered customer service layers have moved to the top of the list for many big chains, including Jersey Mike’s.

Tech-Powered MOTO Pizza Raises $1.85M as It Eyes Drone Delivery & Expansion to California

Before the pandemic, Lee Kindell ran a travel hostel in Seattle, where he was known for the tasty pizza he served his guests. A couple years and a pandemic later, he’s running Seattle’s hottest restaurant and has just closed his first round of funding.

In an interview with The Spoon, Kindell has revealed that MOTO Pizza has raised $1.85 million in funding from what he describes as strategic, private “non-venture capital” funding. He says the new funding will help the company execute on its plans for the next twelve months, plans which include the chain’s first move outside of Washington State.

According to Kindell, MOTO will open its first location in California in Indian Wells, a city in Coachella Valley nestled between Palm Desert and La Quinta. California’s first MOTO will reside within the Indian Wells Tennis Garden tennis facility, where it will serve up pizza at big events such as the Indian Wells Tennis Open in March 2024. The company also has plans to expand to new locations within Washington State, including up north to Bellingham and over on the east side in Bellevue.

Beyond store expansion, MOTO is expanding its technology portfolio, including trialing a salad-bowl robot from Vancouver’s Cibotica. For Cibotica, which publicly debuted its bowl food robot last week, MOTO is their first announced trial partner in the US.

Kindell told The Spoon that MOTO will also start delivery via drone in 2024, signing a deal with Zipline to deliver pizza by the end of next year. Last month, Zipline achieved a significant milestone when it launched its first “beyond visual line of sight” (BLVS) delivery. MOTO is the second pizza partner for Zipline in Washington state after the company announced it was working with Pagliacci in May.

Kindell said that while he’s heard from several VCs interested in investing in MOTO, a modest investment felt right for the coming year.

“We felt like it was too early for us to raise through VC,” said Kindell. “We wanted to take advantage of the demand and attention for MOTO and use it to grow, while implementing the new technology into our growth. I think we will have the model we’ve been working hard towards next year, and then we can put together a big raise. We’ve already captured some attention with some VC, and that’s pretty exciting.”

“My end game is a successful autonomous pizza operation, and I can’t wait for it!”

With Launch of Bowl Food Robot, Cibotica Points to Dispensing Technology and Small Footprint as Differentiators

This week, Canadian food robot startup Cibotica announced that its first food robot is fully operational in a multi-brand ‘digital food hall’ called Food Republic in Vancouver, Canada. According to the company, the fully robotic makeline named Remy can assemble up to 300 salads per hour utilizing the company’s proprietary dispensing technology.

Images of Remy, Cibotica's food assembly robot

Cibotica cofounder Ashkan Mirnabavi says that after he opened his first restaurant in 2019, he experienced the challenges firsthand around finding and training employees to keep his restaurant up and running. The former engineer turned restaurant operator started looking at available automation technology but felt none of the available solutions fit what he was looking for, so he joined forces with his two other cofounders, Darius Sahebjavaher (CTO) and Soroush Sefidkar (co-CEO), to start a food robotics company.

Once they started looking at different technologies, such as robotic arms, Mirnabavi said they knew they had to build a system that integrated with existing restaurant operations. They soon started thinking about building a robotic makeline and focused on a system that had the flexibility to do a variety of ingredients and fit into existing restaurant kitchen spaces.

“We learned that the biggest hurdle is the dispensing and accurately dispensing ingredients,” said Mirnabavi. “All these other solutions that existed, you had to have different technology for different ingredients, which makes your assembly line much bigger. And that’s where we said, ‘okay if we can come up with one solution that is capable of basically all types of ingredients with different characteristics and a different temperature,’ we might be able to solve it.”

With the system now operating in his Food Republic digital food hall, Mirnabavi and his partners are eyeing a variety of future applications and partners that can utilize its robot.

“Quick service restaurants, salad bowls, they were like an entry point for us,” said Mirnabavi. “Fresh produce processing centers, where they go through tons and tons of ingredients. Meal kit companies, there is a lot of manual work. There are markets where there are assembly lines, where people scoop different ingredients into these small, smaller, pre-packaged meals and put everything in a box. Application-wise, the market is huge.”

The market’s getting crowded quickly, with a variety of players such as Hyphen, Lab37, Eatch, and TechMagic offering robotic food assembly for a QSR’s back of house. Cibotica believes their focus on flexibility and small footprint should garner interest from restaurant partners who want to use automation for bowl food assembly in their restaurants.

As for business models, Mirnabavi says, at least for the time being, the company plans to offer a flexible model for its early customers, either through a robotics-as-a-service monthly payment plan or through the purchase of the machines. As time passes, he says they may choose to use one model over the other. The company is currently raising money for their next round of investment.

Scoop: Travis Kalanick is Building Restaurant Robots With Help of Uber’s Former Head of Self-Driving Cars

For the past half-decade, former Uber CEO Travis Kalanick has been endeavoring to reimagine how restaurants operate by building a nationwide network of ghost kitchens under a business called CloudKitchens. That business, which he and his team constructed stealthily under a holding company called City Storage Systems (CSS), was joined at the hip by another technology business called Otter, which sells restaurant order management software.

Now, the Spoon has learned that Kalanick’s CSS is building its own restaurant automation and robotics business under the name Lab37. According to company sources and a blog post quietly published by the company in September, Lab37 has built its first restaurant robot, a bowl-making robot called (what else?) Bowl Builder.

The Bowl Builder, which makes hundreds of hot or cold bowls per day, is fully NSF-certified and its dimensions are 20′ wide by 9′ deep. The system can handle the entire process of making bowl food, as bowls run on a conveyor belt under 18 different dispenser modules for ingredients and sauces before getting sealed, utensils added, and bagged up for pickup.

The Spoon has learned that Lab37 is headed up by Eric Meyhofer, an executive and automation innovator who formerly ran Uber’s self-driving car unit for years (and racked up quite a few patents during that time). Meyhofer, who is listed on LinkedIn as a co-founder of Carnegie Robotics – a robotics development lab that helped to give birth to Uber’s self-driving car unit – also served as a commercialization specialist at Carnegie Melon University, his alma mater and widely recognized as the world’s leading robotics research university. Meyhofer does not list Lab37 on his LinkedIn profile.

Lab37 is located in a warehouse on the outskirts of Pittsburgh. The location includes a commercial research and development kitchen, fabrication shop, engineering office, electrical engineering lab, assembly lab, and testing lab.

Lab37 has been trialing the Bowl Builder out through its Hungry Group virtual restaurant division, which is described as a R&D kitchen company building “the future of dining, where diverse options, cutting-edge convenience, and technology unite.” According to the company, the Hungry Group’s R&D kitchen is in the same warehouse where the Bowl Builder food robot was designed, tested, and assembled.

The Spoon has learned that the early trials with the Bowl Builder have gone very well, and locations that have tried it out have seen substantial increases in revenue. According to a Lab37 spokesperson, the company plans to trial the Bowl Builder in additional locations in the coming months, including more CloudKitchen locations.

One potential customer of Lab37’s Bowl Builder is Salted, a fast-growing bowl-food startup that has leaned heavily into the ghost kitchen model in recent years. While Salted has several physical brick-and-mortar locations, its CEO, Jeff Applebaum, has indicated that much of the company’s future growth will come via ghost kitchens. The Spoon has learned that Salted is a customer at a number of CloudKitchen’s locations.

Interestingly, this news comes just a few weeks after Spain-based Remy Robotics announced they were also working with CloudKitchens for its US entry. The Remy robot, which uses a robotic arm and looks to have a smaller footprint than Lab37’s Bowl Builder, debuted in the US under Remy’s Better Days virtual restaurant brand in the New York City market.

Stepping back, this latest revelation about Kalanick’s push into food automation shows his current journey is not too dissimilar from the one he took with Uber. As with his former company, Kalanick is moving from a startup concept that rethinks the traditional usage model of a long-standing industry (it was taxis and travel with Uber, and now it’s restaurants with CSS) and is building enabling technology as the second (or third) act to help realize this vision. He’s using the well-worn tech industry playbook of building “picks and shovels” for an industry, but only after spending time showing the industry there’s a way of doing things that’s is much different than the long-standing model.

Bear Brings Its Robots To Hospitals Through Partnership With Sodexo

When John Ha started Bear Robotics, he was a computer scientist with a restaurant side hustle who thought he might make the lives of his servers easier through automation technology. Since then, his robots have shown up in restaurants across the globe to lift some of the burden of physically demanding restaurant service jobs.

As it turns out, there are many other physically demanding jobs, one of which is nursing, which is why this week’s announcement by Bear of their deal with Sodexo makes sense. According to the company, they’ve closed a deal with food service giant Sodexo, where Bear’s robots will support staff and patient care within healthcare facilities.

According to a report from McKinsey & Company, the potential for automation to take on mundane tasks could free up nursing activities by 15 percent, allowing healthcare workers to focus more on patient care. Furthermore, the Bureau of Labor Statistics projects that the healthcare industry will grow 16 percent from 2020 to 2030, adding about 2.6 million new jobs.

“In partnership with Sodexo, we will be enhancing the future of work for healthcare professionals and maximizing the value of their time with patients through seamless integration of technology and efficiency,” said Juan Higueros, co-founder and Chief Operating Officer of Bear Robotics.

According to Bear, the pilot programs are set to launch in the United States in 2024.

As More Tech Comes to the Drive-Thru, Will Consumers Agree to T&Cs Regarding Their Privacy?

Over the last couple of years, we’ve seen a flood of new technology making its way into the restaurant customer experience in everything ranging from mobile ordering apps to digital touch screens. And now, with perhaps the biggest wave of new technology yet, we’re seeing new ways in which restaurants will use tech to reinvent the customer drive-thru experience.

And, as just as we’ve seen in other areas in which new technology enters our lives, this means a growing presence of something else we’ve become all too familiar with – a screen with lots of small print asking for permission to use (i.e. monetize) information about us.

The terms and conditions (T&C) agreement has become a regular feature of modern life, something we see whenever we sign up for a new app or connected gadget. I’d even seen them in restaurants, where I’d agreed to T&Cs for a mobile ordering app or a bio-authentication payment system. But, I must admit I was surprised to see a T&C show up in a place I’d never seen one before: the drive-thru.

I didn’t see this new T&C screen in person, but in a video showcasing technology from voice tech specialist Soundhound. The video shows the Soundhound AI-powered voice assistant being used at White Castle, which is partnering with Soundhound and Samsung, the provider of the digital display screen used at the restaurant’s drive-thru.

The video, which you can see below, is impressive, but I was struck by the fact the customer in this video is asked to verbally approve the T&Cs that ask to record the customer’s voice. The request, which you can see in the video, states, “White Castle and its contractors, including without limitation Mastercard and Soundhound, will capture, collect, store, share and use an audio recording of your voice. The specific processing purposes and the length of the voice audio recording is being collected, stored, and shared is available at the below link, along with the retention schedule and guidelines for permanently destroying the audio recording.”

Below the small print is a call to action that says, “To agree and proceed, say ‘ok, I’m ready.'”

It really shouldn’t be surprising that White Castle and others decided to ask for permission from the consumer, particularly given the bad press and legal problems companies like Samsung have come under fire for with products like smart TVs. If they didn’t, there’s no doubt at some point, some organization would out them and probably file a class action lawsuit. It’s also somewhat refreshing for a company to ask for permission from the get-go, especially as more and more technology like cameras and sensors are coming into retail and food service as a way for operators to monitor, market, and enable commerce with their consumers.

All that said, however, I must admit it’s a bit of a jolt for anyone who’s used to going through a drive-thru their whole lives to be asked to agree to share their personal data, including the sound of their voice, when ordering a burger and fries. And if someone like me, someone who’s been following the evolution of the drive-thru voice ordering technology, finds it a bit weird to be presented with a T&C screen at the drive-thru, I have to wonder what everyday drive-thru customers think of being asked to record their voice and use it in some mysterious way?

There’s a good chance many will be ok with it. After all, many of us – maybe the majority -quickly scroll down to the bottom of the T&Cs when signing up for a new product to get to the experience of using it. And most of us, even if we wanted to read through all the legalese, probably can’t quite precisely decipher the terms of what we’re agreeing to. But I think some will find this new request to use our personal info disturbing and say “No way” instead of “It’s ok.”

For those types, my guess is White Castle and others in this space will have an order tree path that enables users to connect with a live person to take their order.

It’s hard to say how exactly new technology will change restaurants in the future. Still, one thing we can probably be sure of is that we’re going to have to get used to that mainstay of modern digital life, the T&C screen, becoming a fixture at the drive-thru of the future.

Hostel Pizzas to Stadium Slices: The Remarkable Growth of MOTO’s Robot-Powered Artisanal Pizza

For most of the past couple of decades, Lee Kindell ran a backpackers hostel and boutique hotel in Seattle where he made pizza for travelers as a way to make them feel welcome and share stories over a good meal.

The pizza was so good that guests often told Kindell he should open his own restaurant. He thought it sounded like a good long-term plan but something he might do after he retired from the hotel business.

But then COVID hit.

“We lost our business, and I said, ‘You know, that retirement plan of making pizzas, we’re going to do it now.'”

Fast forward to today, and Kindell is running one of Seattle’s (and America’s) hottest restaurant concepts. In just two years, MOTO Pizza has expanded from one temporary location to three permanent ones with more on the way and a spot inside T-Mobile stadium where Kindell’s team serves up pizzas to hungry Mariner fans during every home game.

A Visit With Moto Pizza, One of America's Hottest New Restaurants.

If you want to get your hands on one of MOTO’s craft pizzas, you must arrive early (in other words, just after opening or, in the case of T-Mobile, the first couple of innings) and have a little luck. If you’re okay with waiting, you can add your name to the month-long waiting list MOTO announces on its website and socials every few weeks.

When asked if the waiting list is some marketing gimmick, Kindell says it was out of necessity.

“When we first opened, we had a four-hour wait,” Kindell told me. “Now we’ll do 250 pizzas a night at one location, and it’s all timed.”

MOTO’s POS system enables the scheduling of pizzas, but it’s far from the only use of technology Kindell has embraced as he’s looked for ways to scale his business.

“When I hurt my arm, I had to stop making dough by hand and use a mixer,” Kindell said. “When I started using a mixer, I realized the delta between making dough by hand and machine wasn’t that far apart.”

Kindell started looking for other ways to leverage technology. It wasn’t long before he heard of another Seattle company, Picnic, which makes pizza robots. Now, he uses the Picnic robot to add cheese, sauce, and toppings to hundreds of pizzas daily and is looking for more technology.

“Now, I’ve been reaching out to everybody, drone delivery, sidewalk delivery robots. Everything I can think of.”

According to Kindell, his use of technology has enabled his pizza to get into the hands of more customers. He’s also re-shaped his processes and pizza formats, when necessary, to reach more customers. For T-Mobile Park, where MOTO serves up a thousand pizzas or more per night, Kindell and his team created a new single-serve pizza size that fits in hand like a mobile phone.

“Think about how comfortable that phone is in your hand,” Kindell said, holding his phone. “I wanted a slice to be that comfortable in your hand.”

While much of Kindell’s early success is due to hard work and his embrace of new technology, he’d also be the first to tell you some of it – especially MOTO’s presence at a major league ballpark – has to do with luck.

When Kindell saw a couple of guys eating his pizza in the front yard in West Seattle, he asked how they liked it. After they told him it could survive in New York, he asked what they were doing out here, and they said they worked for the Seattle Mariners.

“I asked one of them, ‘How do I get into the stadium? Who do I talk to?’. He said, ‘me.'”

The long lines and fast growth have drawn lots of attention to MOTO, including from investors. But, while investors “are knocking down the door,” Kindell said he is not in any hurry as he figures out a way to use technology to optimize his processes even further to take his concept nationwide.

“I just want to be one step ahead with everything that I’m doing because when the time comes, I’m going to have my systems in place and ready to go so I can do it in stadiums all over. I can do it in the grocery store. And in urban and suburban spaces.”

Hopefully, by then, there won’t be a wait.

Delivery Giants DoorDash and Uber Eats Join The Rush to Integrate AI Into Ordering Platforms

Over the last six months, we’ve watched as seemingly every quick-service restaurant chain jumped on the AI freight train, integrating new generative AI technology into apps, chatbots, and voice ordering tools to expedite the customer experience.

Now, it looks like food-ordering platforms DoorDash and Uber Eats are taking their turn to roll out AI tools.

This week we learned of DoorDash’s AI-powered voice ordering, which the company is rolling out as part of its merchant solutions portfolio. At first available in select markets, the new AI voice agents will be the first point of contact for restaurants leveraging DoorDash’s white-label voice-order platform. The company says AI voice ordering can take orders in different languages.

The AI will be trained on each operator’s menu and make personalized upsell recommendations. DoorDash makes clear that live human agents will be standing by to jump in if additional support is needed.

And, courtesy of Bloomberg, we also learned this week that Uber Eats is working on a new AI-powered chatbot for its food-ordering app. Techcrunch writes the new AI chatbot will ask users about food budgets and preferences and help them place an order. The Uber Eats AI chatbot news comes a month after DoorDash confirmed it is also working on an AI chatbot.

The news of AI-powered tools by the two delivery giants comes after a string of AI rollouts on the quick service front. This spring, Wendy’s announced it was working with Google to develop an AI for its drive-thru called FreshAI, and early this month, White Castle announced it was working with SoundHound to develop a drive-thru AI.

As I mentioned in my writeup of the food AI workshop ethics workshop, one of the first areas I expect to see AI and automation impact food is on the front lines of quick service. The historically low pay and high turnover for these jobs make them low-hanging fruit when it comes to AI tool integration, particularly for order taking, which is often the biggest bottleneck and the most easily automated part of the entire food purchase process.

We’ll be talking AI and how it will change the restaurant business at our Food AI Summit on Oct 25th in Alameda. Get your ticket today to join the conversation!

Vebu Scores Deal (and Investment) With Chipotle to Trial Avocado Processing Robot

Last week, Mexican food fast-casual chain Chipotle lifted the curtain on a new avocado processing robot called the Autocado. The new prototype robot, developed in partnership with food robotics innovation studio Vebu, will slice, core, and peel avocados before human hands mash them into Chipotle’s famous avocado dip.

The robot is being trialed at the Chipotle Cultivate Center in Irvine, California. According to Chipotle, the new machine could potentially cut guacamole prep time by 50%, which they say will help restaurant staff concentrate more on customer service and hospitality.

The Autocado works by having an employee load it with a case of ripe avocados, up to 25 lbs at a time. Each avocado is then vertically oriented and moved to the processing device, where it is halved, cored, and peeled. The flesh of the fruit is gathered in a stainless-steel bowl, ready for manual mashing and seasoning.

If Chipotle decides to deploy the Autocado widely across its restaurant locations, it could save a significant amount of person-hours that the chain spends each year producing guacamole. Chipotle expects to use 4.5 million cases of avocados across its US, Canada, and Europe outlets this year, the equivalent of more than 100 million pounds of fruit. The company believes the cobotic’s precision processing could increase yield and reduce food waste, leading to significant cost savings.

For Vebu (formerly Wavemaker), the deal is a nice feather in its hat for a company best known for the Flippy burger robot. Chipotle announced they would invest in Vebu through its Cultivate Next venture fund as part of the deal. This isn’t the first robot-oriented investment for Cultivate Next, which has invested in Hyphen, a maker of automated makelines for restaurants.

You can check out the Autocado in action below.

The Chipotle Autocado Avocado Processing Robot

As Jobs Disappear, Could Restaurants Become a Battleground For Pushback Against AI & Automation?

Last month, after 29 months straight of job gains, the number of total available restaurant jobs dropped. It wasn’t a huge dip – 800 jobs – but compared to the previous month’s gain of 24 thousand and monthly gains as high as 81 thousand at the beginning of the year, the dip was somewhat surprising, especially as restaurant sales have slowly but surely inched upwards throughout the year.

Could this be a temporary setback? Perhaps, but there’s also a possibility that it’s an early indicator of a long-term, potentially irreversible decline in the restaurant industry’s job market as emerging technologies come into play.

And by new technologies, I primarily mean automation and artificial intelligence. All one has to do is scan the headlines for the past 12 months to find that the restaurant industry has caught automation fever. Big chains ranging from Chipotle to Sweetgreen to McDonald’s are experimenting with ways to automate their restaurants.

And then there’s AI. Last month Wendy’s announced a new partnership with Google in which they are piloting a new generative AI solution called Wendy’s Fresh AI in a drive-thru in Columbus, Ohio. The company said this is the first of what could potentially be many locations that use the technology. Mcdonald’s has also been trialing AI technology, which its execs believe, in some ways, is better at handling customer interactions than humans.

“Humans sometimes forget to greet people, they forget, they make mistakes, they don’t hear as well,” Lucy Brady, McDonald’s chief digital customer engagement officer, told CNN. “A machine can actually have a consistent greeting and remain calm under pressure.”

This wave of new tech goes beyond robotic arms and simulated voices taking orders at the drive-thru. There’s been a recent surge – accelerated during the pandemic – in digital kiosks, mobile ordering apps, and QR code ordering at tables. These have resulted in an increased number of digital touchpoints designed to speed up the process and, to some extent, reduce reliance on human intervention.

It’s hard to fault the operators. A significant number of restaurant employees permanently exited the industry during the pandemic, and since then, operators have struggled to fill vacant positions. Despite offering higher wages and improved benefits, many open positions remain unfilled due to a lack of interest. If employees are hard to find, why not let technology take over?

Which brings us back to how we humans will be impacted by all this new technology. Workers are increasingly tasked with working alongside all this new tech, transforming job descriptions into something that can sound like working an IT help desk. Others find that technology is increasingly eating away at opportunities at the human connection aspect of the job they enjoy.

“Those points of connection get lost in mobile ordering,” said one former Starbucks barista. “So, it’s just like, ‘Here’s your order, bye.”

Then there’s the threat of job extinction as automation and AI take hold. While no big chains have deployed robotics or AI so widely that they’ve eliminated key positions in the front or back of house, it’s only a matter of time before early pilots become the primary engine of production. Sweetgreen has essentially proclaimed its new bowl-making robot is the future, and both Wendy’s and McDonald’s have hinted at broader applications of automation and AI.

As we teeter on the precipice of an automated and AI-powered restaurant industry, are we beginning to see signals of pushback stemming from job loss fears? There are subtle signs. When Chili’s showed off their trial of the Bear Robotics server in a video on Facebook last year, some commentators pushed back. “Quit trying to erase people!” wrote one. Another commented, “Another reason why I will never set foot inside of a Chili’s. You cannot replace a human in the hospitality industry.” Others are penning editorials saying that while operators may benefit from automation, workers and customers lose.

In certain instances, workers displaced by new technology have begun to retaliate. As detailed in our interview with restaurant operator Andrew Simmons, he struggled when a former employee who resisted the deployment of automation at his San Diego area pizza restaurant started making negative comments on social media and called in complaints to the local health department.

Are these initial pushbacks a sign of a larger anti-technology movement? That remains to be seen, but ignoring these early indications of a neo-luddite movement would be ill-advised, according to one professor.

“The various signals currently circulating in public discourse are not immediately obvious, nor are they specifically anti-technology or anti-progress,” wrote Sunil Manghani, a Professor of Theory, Practice & Critique at the University of Southampton and Fellow of the Alan Turing Institute for AI. “Yet, arguably, the signals are of a nascent sense of ‘protest’. Just as Hobsbawm reminds us, the Luddites were not opposed to machines in principle, but rather to those machines that were threatening their livelihoods and communities, we will likely start to see opposition not to software in principle, but various instances of software; opposition, then, to how and who deploy new technologies in the particular.”

Today resistance may manifest in an employee fighting back here or there or the occasional social media pushback against new automation. However, these intermittent signals could become the norm, especially if job numbers continue to decrease while more restaurants deploy robots and AI. Some studies say that over 80% of restaurant jobs could be handled by robotics, and some experts see millions of jobs being replaced through AI or automation within a decade.

And, of course, it’s not just restaurant jobs. Other lines of work, from creative to industrial, are threatened by new technology. And as more and more workers see unionization as the front line to a fight for more equitable pay, it’s also apparent – as evidenced by the Writers and Actors guild strike – the biggest fear about making a living in the future is whether or not employees will be replaced by technology.

Still, the restaurant industry, perhaps more than any other, is ripe for an automation and AI takeover, which is why I think that it could become the central battleground for the pushback in the form of an automation neo-luddite movement. Restaurant chains are the second biggest employer in the US, and two – Mcdonald’s and Yum Brands – are two of the top three employers in the country. Although Andrew Yang’s campaign warning of societal destabilization due to robotics and AI didn’t gain much traction in 2020, there’s a good chance he was ahead of his time, and we may see future politicians campaigning on an anti-automation platform with restaurants as one of the primary areas of focus.

Readers of The Spoon know we’re not anti-technology around here. In fact, we’ve covered just about every food robot out there and will continue to do so. But as we see more signals about potential pushback against the rise of automation and AI, I think it would be wise for the restaurant industry to begin to get ahead of this growing issue and think about how to balance new (and often necessary) technology with taking care of their employees.

Otherwise, they risk losing control of the narrative as more people organize to resist the impending AI and robot invasion.

Come hear experts talk about the impact of automation and AI on food jobs at The Food AI Summit on October 25th.

Podcast: How One Operator is Reinventing His Restaurant With Technology

When Andrew Simmons decided to buy a restaurant in January 2020, little did the long-time entrepreneur know that in just a few months, he would be forced to close his doors due to COVID. 

But instead of giving up, he knew he had to get creative to survive. Survive he did, and when he reopened his doors, he kept tinkering, trying to figure out how new technology could make his restaurant more efficient. 

Andrew’s been an open book during the process, open-sourcing his learning as he navigates his journey via posts on Linkedin and a blog. He shares what works and what doesn’t, providing a potential blueprint for other operators thinking about how technology could change their business. 

During this podcast, Andrew and Mike talk about:

  • How the installation of a pizza robot from Picnic completely changed how he does business
  • How one piece of game-changing technology, like a pizza robot, forces other changes and adoption of new technology throughout the restaurant’s workflow
  • The impact of new technology on his unit price for pizzas 
  • How analytics software helped him realize his dine-in business was not profitable and how it changed his thinking about how he ran his restaurant
  • How he was forced to rethink how he used employees through the use of technology and how the employees (and former employees) have reacted
  • His pizza subscription concept and how he believes it can help him pay for opening new restaurants
  • Andrew’s plans to launch a 100-unit restaurant chain built using off-the-shelf restaurant technology

If you are considering using technology such as robotics for your restaurant, this episode is a must-listen! You can listen to the conversation on Apple Podcasts, Spotify or click play below.