Robots in the Hotel Kitchen

Abstract

The adoption of robotics and automation tools in the hospitality sector is growing fast with robots programmed to perform a human-operated task. The shift towards the acceptance of robots in hotel kitchens with robot chefs as a part of the chefs team is a reality in some establishments. Robots are preferred by catering establishments as they reduce errors in food preparation and improve productivity; however, the initial investment for robots is high. Chefs do believe that humans could not be replaced by robots as the sensitivity of taste, and flavor may not be replicated by the robots even though standardization of recipes allows them to prepare distinctive food repeatedly. This study is about the customer's response to robots as chefs in various food establishments, and observation of robots in multi-cuisine establishments through secondary resources. The findings of the study will help hospitality chains to be better prepared for robot chefs and automation in the hotel kitchen.