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As a major trading port in Guangzhou, teahouses have become a place for people to talk about business and family, and morning tea has also become a beautiful landscape in Guangzhou's food culture. And in the very popular teahouse in Guangzhou, you have to mention the old Cantonese-style morning tea, Dian Dude.
Dian Dude originated in 1933. It is a local chain-style teahouse in Guangzhou. Every tourist who goes to Guangzhou will come here to check in. As a traditional and time-honored teahouse, Diandude focuses on inheriting old-fashioned dim sum, while also taking into account the intelligent upgrade, and is committed to the perfect combination of classic delicacy and technological innovation. Recently, food delivery robots created by Qinglang Intelligent, a leading brand of catering robots, have landed in several stores in Dude, giving Guangzhou’s time-honored teahouses a "technological paradigm."
Food delivery robot, making the dining experience more secure
The epidemic has undoubtedly become a booster for the reshuffle of the catering industry. After the epidemic, the flow of dine-in customers decreased, the pressure of three highs and one low cost, marketing clues and obstacles made it difficult for catering companies, forcing catering owners to make great efforts to drain the catering and improve the operating conditions of the stores. In order to grab the "passenger flow", major catering companies have tried their best to cut prices, discount promotions, and reduce discounts. But wherever they can do their best, the "contactless" food delivery robots enabled by Diandude have become the current industry development trend.
Compared with traditional waiters delivering dishes, food delivery robots can avoid direct contact with people during the epidemic, but also have the following two advantages:
One, the food delivery robot liberates the waiters from the original repetitive and boring work and reduces their labor intensity. The restaurant manager can transfer the liberated food delivery staff to the service post to provide customers with better services. In addition to reducing labor costs, the food delivery robot can also significantly improve efficiency. Ruiman's food delivery robot can deliver more than 300 dishes per day, and it can reach 450 dishes during the peak period. The delivery efficiency is 2-3 times that of ordinary food delivery personnel. At the same time, in response to the epidemic, the Qinglang food delivery robot also designed a large number of dedicated robots with transparent closed tray covers and epidemic prevention stickers, and produced special voice packages during the epidemic. At the same time, Ruiman's operation and maintenance team will also monitor the operating status of the food delivery robot in real time. Once the robot data is found to be different, it will directly connect with the person in charge of the store to find the cause and propose a new solution to help the restaurant company solve problems.
Secondly, to enhance the user experience, which is not only reflected in the surprise of ordinary users for black technology, whether it is young consumers or the elderly, the service experience provided by unmanned delivery is more convenient, novel and safer. In addition, the "isolated" life during the epidemic has stimulated the transformation of various service industries, and contactless services have emerged, which are more in line with the current needs of consumers. In today’s Diandu Delhi, the back kitchen staff put the food on the open tray of the Ruiman food delivery robot. After clicking the table number, the robot will deliver it immediately. When it reaches the customer, the waiter will serve the food. The dining experience is even simpler. hapiness. In addition, the cute voices and smart expressions of the food delivery robots can attract the attention of customers.
The founder of Ruiman Intelligent said that in the post-epidemic era, customers’ awareness of prevention will still maintain a high level in a short period of time. The non-contact food delivery robot not only isolates two types of transmission methods, contact transmission and droplet transmission, in actual operation. It also shows customers more intuitively the restaurant’s actions in public health from a safety perspective, rebuilding the customer’s sense of trust in the catering industry.