Through interviews, the authors investigated how robot chefs can be implemented in order to strengthen the business flow of a restaurant and what value the adoption would bring to the market. Results showed that the ability of the robot chef lacking human error, maintaining food quality, being reliable labor, and generating costs savings make it a desired asset to have in any restaurant. Despite its adoption initially being feared by consumers, once the labor cost savings are transferred over to menu prices and quality maintenance is observed, consumer acceptance of the adoption is predicted to surge. The findings suggest that social media advertising of the robot chef and its services are likely to further entice higher levels of business volume from the growing Generation Z and Generation Alpha consumers in the market. Restaurant companies should understand the values that robot chefs can offer to help strengthen their market and service quality.
Pittman, Jeffrey ll; Choi, Cindy; and Taylor, James J.
"Robot Chef Adoption: The New Industry Strategy To Combat Labor,"
ICHRIE Research Reports: Vol. 8:
1, Article 1.
Available at: https://via.library.depaul.edu/ichrie_rr/vol8/iss1/1