Robots Are Taking over Fast Food Jobs



Miso specializes in robotics for food service, offering robot systems that pour drinks and cook fries. The company is working to offload more and more of the restaurant work to automated systems. Deploying robots is similar to employing people – you hire them. Miso uses the RaaS (robots-as-a-service) system. Restaurants hire robots with a monthly payment. The system makes the ROI relatively simple. Restaurants can compare the monthly cost of a robot with the monthly cost of an employee.To get more news about Robots as a Service, you can visit glprobotics.com official website.

Jake Brewer: In 2023, restaurants will focus on scaling and adoption. We are past the point where it’s a question about whether robotics and automation are going to be implemented. Now it’s a matter of where in the kitchen. The drink station and the fryers are where we are starting in a big way as they have operationally the largest potential impact on the restaurant.

Jake Brewer: Over the past two and a half years, the restaurant industry was forced into a new set of dynamics to stay operational. Unfortunately, the lack of labor has made efficiency a challenge. Staff shortages have always made operational success difficult – and now we are seeing an all-time high number of open positions and amplified turnover rates.

No one is fighting to fill those back-of-house positions anymore. Operators need to help support the staff that did return. Robots streamline operations and provide a better customer experience. They establish overall improvement and stability in the business. For the workers who are there day in and day out, their jobs get easier. For operators, there’s suddenly a better, promotable work environment to attract talent.

Additionally, labor-intensive, repetitive, and, frankly, dangerous tasks like manning the fryer aren’t roles that are attracting workers. That’s where robotics comes in. We seek to offload those types of tasks in the back-of-house, freeing up humans to do what humans do best, such as customer service.

Jake Brewer: More restaurants piloting and deploying automated solutions for back-of-house operations. We will also see changes in front-of-house and drive-thrus with more sophisticated kiosks that can make fresh food or take your order respectively with just the touch of a button.

As the industry works towards the “kitchen of the future,” we aim to apply AI, automation, and robotics to bring innovation to a restaurant’s back-of-house and address the challenges plaguing the industry. In addition to our current offerings, we are also working with brands to design future build kitchens specifically for automation.