AI-powered robot

Three Food Service Robots Leading Next-Gen Dining

Food service robots are rocking through the culinary industry, affecting everything from cooking times to ease of delivery. These AI-powered bots are efficient, accurate, and innovative; they’re equipped with onboard sensors, optical cameras, and advanced AI technology, making them capable of multitasking just like professional human cooks.

As the industry greats restaurant robots with wide arms, what can we stand to gain – and lose – by outsourcing service jobs to non-humans? In this article, we’ll explore the world of AI robots in the culinary industry and tap into the trending, innovative creations transforming how we experience food. 

Flippy2 replaces the fry cook with robotic hands

Flippy2 is a robotic frying station developed by Miso Robotics, a California-based startup specializing in autonomous kitchen assistants. The robot can perform the work of an entire fry station by itself. With the help of advanced AI technology, its large robotic arm identifies different types of foods, picks them up and cooks them in designated fry baskets. Flippy2 has already entered various restaurant chains across the United States, including Jack in the Box in San Diego, White Castle in the Midwest, and CaliBurger on the West Coast.  

Pros: Flippy2’s patented system of spatulas both reduces risk of oil burns and spillage and virtually eliminates cross-contamination risks. The relatively low cost per month (£2392) subsidizes employee wages and mitigates high industry turnover. Flippy2 has the potential to increase production speed.

Cons: She’s difficult to use and often decreases production time as compared to a human-only staff. Flippy2 still requires a LOT of human interaction and direction in order to function.

Take the chance to pet your server with BellaBot

Shenzhen-based Pudu Robotics has designed BellaBot, a robotic server that not only looks like a cat but also acts like one. Equipped with four trays capable of holding 10 kg items on each layer, a touchscreen, and an infrared camera, the robot can easily navigate through the dining area to serve your guests. All you need to do is load the trays with food, select your table number, and the robot will be ready to serve you. Once BellaBot arrives at your table, it greets you with a friendly message. The bot has been tested and adopted across countries with minimal reported issues.

Pros: Though mildly gimick-y, BellaBot interacts with customers through petting and attracts customer traffic. BellaBot also has an AI voice system that supports hundreds of contextual dialogues, making it more engaging for customers. 

Cons: BellaBot’s high cost of entry, £12,757, limits adoptability for many restaurants struggling to meet margins. The delivery bot is limited to wheels that can’t take on steps, outdoor patios and other physical challenges.

Serve Robotics’ delivery dynamos 

The residents of Los Angeles and San Francisco are now enjoying contactless food deliveries thanks to Serve Robotics, Uber’s spinout company, that created autonomous sidewalk delivery robots. These little four-wheeled AI-powered robots operate using electricity and are equipped with advanced cameras and sensors, allowing them to safely avoid pedestrians and comply with traffic regulations. The cargo compartment of the robots can only be unlocked by the corporate client or the customer who placed the order through the app- ensuring food safety during transportation. 

Pros: They can cover up to 40 km on a single charge and carry packages weighing up to 23 kilos. Serve bots have Level 4 autonomous driving capabilities to navigate independently without human intervention in designated areas. 

Cons: While robots can deliver food quickly, they are limited to GPS coordinates and have no modification abilities – ie. delivery specifications. There are also numerous liability issues with bots using public sidewalks and roads.


Food service robots are reshaping the culinary industry, leveraging advanced AI technology to streamline cooking processes and enhance dining experiences, yet questions arise about the impact on human employment and the overall service quality.

Nidhi Singh

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