Robots … comes to a table near you.
Let me paint you a picture of a typical modern restaurant experience. You and your family bypass to the lady’s stand. Instead of greeting you warmly, the greeting holds an index finger, telling you to wait. They are busy on the phone, coordinating a distribution of doordash.
You stay there for a few minutes before this person finishes the call. Then it’s time to finally add you to the waiting list. You are given a beeper and have told him it will turn off when your table is ready. Once you are finally sitting down minutes later, you still can’t interact with a friendly server. Not yet. If you are lucky, a bus will come with the waters. If you want to place a drink order, you will get the brush. “Your server can take it for you when it comes near.”
In addition to this server NOT usually come immediately. They are very busy flying around other tables, inserting someone else’s order into a touch screen. When they finally they finally accept you, it can be 15 minutes since it was low. Let’s ask: Is this customer service?
“Will we ever meet our server?”
Not the kind where I grew up. The managers for whom I have worked in more than a dozen restaurants would have ceased to treat customers in this way. And yet last week, my family had this exact experience. Since I came to think that restaurants have adopted a business office business model. Increasingly, defenders have moved to different areas where they have been waiting to wait for the first privilege.
What is in mind is that, unlike doctors, servers rely on tips. And yet, so many are completely disappearing after they deliver your meal so that you need to shoot them later just to pay your bill.
It was not always this way.
Covid-19 exacerbated the problem for hospitality businesses in many ways, including restaurant closures and dining restrictions within people. But perhaps the biggest challenge they faced was finding things. like AGE Reported in 2021: “The work crisis is widespread, affecting many industries that diminishes their lights during the pandemic and are now trying to return them again. From storage to trucks to hospitality, the shortage is spreading to the economy, causing supply chain obstacles and increasing the growth costs that are preventing many sectors from being fully recovered. But it is especially pronounced in restaurants, which are short for chefs, washer and reception staff. “
A few years later, restaurants still struggle to source workers. “Eighty -two percent of American restaurant and food services businesses are actively hiring, according to a recent report by the market of experts from the Marketing Agency in partnership with financial services to TOAST Company,” explains employee benefits. “However, 47% of food and beverage managers still quote staff recruitment – especially chefs, chefs, dishwashers and cashiers – return and training as primary challenges.”
During the pandemic, fast food operators fought in staff restaurants, as government incentives encouraged workers to stay home, accompanied by the fear of transmitting the disease. To oppose this challenge, businesses turned to automation to fulfill the service work people once did. If you have spent any time at an airport recently, you probably noticed so many kiosk screens have replaced people behind counters receiving orders. Increasingly, it feels like you are on the Albertson self-control line by inserting your purchases and paying with little or no human interaction.
Robotics will change all this.
Companies like Richtech Robotics now offer energy robots to handle tasks traditionally performed by people. I recently sat down with Matthew Casella, the company president, to learn about offers like Adam, a two -weapon robot that can serve as a mycologist, Barista, or Maestro Tea Boba. Equipped with machine vision, Adam uses it to interact with clients and can even provide drink recommendations. “Should a server go back and forth between the kitchen 20 times a meal when a robot can handle it?” Asked Casella. “Not really. Instead, robots allow human servers to improve the experience of guests. “
There is a medical result for this development.
Casella automation gets me back when i make a bitch Own the revolution: Unlock your artificial intelligence strategy to disrupt your competition with the expert of him Neil Sahota. As early as 2019, we interviewed medical experts who envisioned a change in doctors’ roles. Due to the capabilities of diagnosing one that transcends people, these experts suggested that he would swallow medical technical tasks that doctors usually like surgical procedures. This would liberate doctors to bow more in human-inhumane custody, especially the essential variety of bedding.
Now, in 2025, we are seeing a similar transformation in hospitality. “The next server, the waiter, the waiter does not need to perform tedious drudgery like cleaning tables and getting waters. Robots can do these tasks, enabling people to focus on connecting people,” Casella said.
It has benefits in this notion. Years ago, I had a chance to dinner at Tony’s, only AAA AAA Five Diamond Restaurant. Enjoying an international appreciation, its servers are experienced professionals with decades of excellent eating experience. I always impressed me how they would love every crumb from the table between the courses and consciously speak of every aspect of the meal from the food ingredients to the summer.
Something in a similar way magically happened to my wife and me the time we got into a Speadeasy Absinthe in Seattle, Washington. Inside a small room, 1/3 of the tone size, we were assigned a server that stared at us all night. By ignoring everyone else, he acted as a kind of tour guide or a doctor. Over the course of a few hours, he paid his full attention to educate us about the spirit, designing imaginary conclusions about our pleasure.
The moment you get into that place or somewhere like tone, you know you are for a treatment. Forget you expect the lady to deal with accepting your presence. Instead, you will caress –pamtail. Or as Casella explains, “Hospitality is built on special experiences, those that make you feel good care. Automation is not about replacing people in the service sector. It is about securing a robotics portfolio that allows businesses to give the value that people want.”
For very long friction has infected the hospitality experience. Patrons are made to feel as intruders, not customers worthy of evaluation – or even kindness. Speaking forward, robots like Adam can enable restaurants, bars and hotels to exalt those special experiences we seek, what make us forget about Drudgery’s life.
The future of hospitality is not a few Blade Mechanical hellscape. Instead, it represents a renaissance of real service, where people (finally) have the time and ability to create memorable interactions. Like he in medicine increases a doctor’s ability to take better care of you, so a free robotic is the other server you meet to score on you. Imagine meetings in the future where you and your human server depart from a memorable feeling of the first and heard night – relying on meat and blood. You are alive.