The COVID-19 pandemic forever changed the F&B landscape for consumers and restaurateurs alike, but AI-driven robotics may cook up the answers
Robotic cooking machines (sometimes dreamily called robotic chefs), equipped with advanced AI and precise mechanical prowess, are a possible solution to the increasingly global problem of hiring and retaining skilled kitchen staff.
Harnessing the power of robotics, automation and IoT to improve efficiencies, players in the food-and-beverage (F&B) industry are betting on embracing the fusion of human ingenuity and machine precision to circumvent staffing problems while enhancing the scalability and predictability of kitchen operations.
Niles Toh, founder, Super Tomato, shares his insights on how the industry can benefit from robotics in their operations: have their cake and sell it, too!
DigiconAsia: How is the region warming up to the idea of installing robotic cabinets to streamline food preparation in the food and beverage industry?
Niles Toh (NT): Worldwide,there is increasing demand for automation and robotics solutions due to rising operational costs and a decreasing number of people willing to work in what they consider tedious jobs. F&B operators are feeling an urgent need to automate their processes. What used to be a luxury has now become a necessity in order to survive in the competitive business environment.
Asia is well-positioned to take advantage of this trend for two reasons:/p>
1. Firstly, our region is the manufacturing hub of the world, which allows F&B players to have easy access to a wide range of components required for building advanced systems from around the world. This allows them to source components from China, Japan, and Taiwan at manageable logistics cost and shorter lead times.
2. Here in Asia’s F&B industries, many production processes need to be automated to maintain high and consistent quality and good output.
Traditionally, automation in F&B has been focused on the central kitchen or manufacturing settings. However, we will begin to see more automation taking place at the outlet level, whether it is in the back of house or front of house.
Globally, customers expect consistency, fast service, and affordable options in their commercial food choices. In order for F&B brands to provide this while expanding their reach, they will need to embrace automation and robotics to fill gaps where human resources are challenging to procure.
DigiconAsia: Are human resources in the restaurant kitchen the main challenge driving the need to adopt robotic cooking technology?
NT: Finding reliable manpower for the F&B industry is a constant challenge. From the workers’ perspective, the career requires stressful working on weekends and public holidays, performing repetitive and sometimes hazardous tasks, and this creates high turnover rates, making hiring a daunting task.
Apart from that, ensuring consistency in the quality of food is another significant concern. When a brand expands beyond its initial location, maintaining consistent quality across all its outlets becomes a challenge for customers to find.
Since the aftermath of the COVID-19 pandemic, consumers have become more concerned about the hygiene of commercially prepared food at various touchpoints.
All the above challenges can be addressed through digitalization and automation solutions. Implemented properly, these solutions allow chefs to spend more time on the creative part of their work, instead of having to repeat the same dish over and over again, at scale.
With robotic cooking machines, for example, once a chef has created a recipe, he or she can relegate the actual cooking to a machine to replicate the exact taste standards — efficiently and with higher scalability.
DigiconAsia: What are some of the key trends you are observing in terms of how F&B operators are integrating robotic cooking technology into their operations?
NT: In the past, cooking was often done based on a chef’s experience and intuition, with factors like seasoning and cooking time being decided on a whim.
However, with the rise of robotic automation, many chefs have begun documenting cooking processes in detail to ensure consistent quality and prevent business failure due to reliance on any one individual.
By carefully studying these documented processes, business owners can identify areas for further optimization and introduce automation to increase scalability.
One of the main challenges faced is training staff to operate the machine(s). Previously, they were the ones performing all the tasks, but now they need to be upskilled to operate the machine and work alongside it. Since most of the ground staff have limited technical knowledge, we have had to design machines that are simple to operate on a daily basis, with printed instructions to guide them until they are confident in operating the machine.
Another challenge we notice in customers is the cost of creating the automation system. These are advanced systems built by engineers with advanced electrical components, which can make the initial cost quite high. However, with the help of government grants where available, it has become easier for businesses to adopt such technologies.
DigiconAsia: Are there any emerging innovations or developments that you believe will significantly impact the industry in the coming years?
NT: The ability for AI-driven machinery to handle complex tasks is limited by both software and hardware. Advanced sensors, for instance, can provide real-time feedback, enabling the machine to perform tasks that were previously not possible.
On the software front, progress in AI technology will enable the machine to make smarter decisions and adapt to the real world more effectively.
While the discussion has mostly focused on AI software, it is important to note that improvements in electronic components such as sensors and robotic end-effectors are crucial for the execution of AI in the physical world. For example, human hands are still capable of performing complex tasks that are currently beyond the capabilities of current robotic arms.
As the field of robotics mechatronics continues to advance, we hope will be able to tackle more complex cooking and materials-preparation tasks that are currently best left to the human hand.
DigiconAsia thanks Niles for sharing his insights of robotics with readers.
