Modern Intelligent Robots Have What Can Be Reflected

The emergence of the epidemic, the subsequent return to work, non-contact service or non-contact distribution has become the focus of catering, then the robot has become the characteristics of the store.

Performance management + contactless service While completing the closed-loop service of contactless meal delivery, the enterprise also includes the management of employee performance, so that the robot not only serves for diners, but also serves for enterprise management.

Contact-free service closed-loop epidemic has driven consumers to pay more attention to food safety, especially the catering industry, which focuses on service. More and more consumers demand to enjoy food in a safer environment. Through the food delivery robot, it can not only free up part of the work of the waiter in the front hall, but also let diners have a safe dining experience. Service mode of no contact, service reputation is not discounted, the restaurant can be said to kill many birds with one stone. At the same time, through the dock with the catering management system, when the food production is completed, the main dish scan items code and employee code, the robot can be specified in the receive to send food to a table of instruction at the same time, the staff information synchronization to the food and beverage management system, efficient complete enterprise demands for employee performance management, implementation services efficiency and improving the efficiency of management of "double effect"!

Let the data information through every link of the restaurant operation, this is the important value of the current catering enterprises on the road of digital transformation.

According to the data of the research institute, the cost of a dish bearer/waiter in Beijing is about 3000-4000 yuan, plus the cost of accommodation, management and training, etc., the food enterprises need to invest a high labor cost on a dish bearer/waiter every month. The average daily delivery volume of the food delivery robot is about 300 dishes, and the meal peak can reach about 400 dishes, which is equivalent to the workload of 1-2 waiters in a single store! Only one investment, the annual labor cost savings for catering enterprises is self-evident.

As the food is delivered by robots, diners often have to pick up their food from robotic trays. However, it can be controlled by software to realize that after the waiter scans the kitchen to make an order, the robot can prompt the name of the dish and the table number on the screen after arriving at the seat, and complete the "interaction" with diners to deliver food. At the same time, the food delivery robot can return to the kitchen by itself after completing a food delivery work (single table or multiple tables). This not only reduces the manual operation of front office personnel or customers, allowing the server to focus more on serving the customer, but also further reduces the risk of possible contact during the service.