Robots are taking over major casual dining chains


Chili’s Grill & Bar, the Brinker International-owned casual dining giant with more than 1,600 restaurants in 29 countries, is looking to alleviate its indoor labor issues with the use of a robot that serves food. food, drink and bus tables at 10 of its restaurants.

On Thursday, October 21, Nicole Cipani, instructional designer at Brinker International, shared the news in a LinkedIn post spotted by The Spoon. The waiter robot is nicknamed “Rita” and was created by California-based restaurant and hospitality technology company Bear Robotics.

“Well ladies and gentlemen…coast to coast, Rita is officially live at 10 restaurants!” Cipani wrote.

As Chili’s tests automated solutions for its indoor operations, sports bar chain Buffalo Wild Wings, owned by Inspire Brands, which has more than 1,200 restaurants in nine countries, is looking for new ways to automate its kitchens.

On Thursday, Oct. 21, California-based restaurant automation company Miso Robotics announced that the bar chain had begun testing the tech company’s robotic chicken wing fryer, Flippy Wings, at the Inspire Innovation Center. Brands in Atlanta, Georgia.

“Technology is fundamentally impacting the end-to-end restaurant operating model,” Paul Brown, CEO of Inspire Brands, said in a statement. “Intelligent automation, including AI and robotics, will not only transform how we communicate and take orders from our guests, but also how we prepare and serve food to those guests.

The robot will soon be installed in Inspire Brands’ Alliance Kitchen shadow kitchens, with plans to move to a consumer-facing Buffalo Wild Wings location in 2022. Miso Robotics says its research shows the robot increases food production speeds from 10% to 20%.

“I would say partially automated or semi-automated food production – that will undoubtedly be the norm in five to 10 years,” said Stephen Klein, co-founder and CEO of Hyphen, a technology company that launched the first robotic manufacturing line. over the summer, PYMNTS said in an interview. “If you’re ordering from your phone and the only interaction you have with the restaurant is through that digital device, it doesn’t matter who prepares your food, as long as it’s fresh, fast and consistent.”

Read more: Hyphen’s Restaurant Robotics fends off delivery giants

Gopuff Rivals DoorDash With New Pizza Launch

Continuing its efforts to deliver freshly cooked food on demand, Philadelphia-based delivery service Gopuff announced Thursday (October 21) that it has launched a line of truffle-infused pizzas in partnership with the staple brand luxury TRUFF. With this shift to premium foods, Gopuff is competing against food delivery service competitors.

Additionally, Gopuff has an edge over these competitors, as he has the ability to cook meals in-house through his Gopuff kitchen. This gives the company more control over the economy and avoids most of the financial tug of war that major restaurant aggregators engage in with merchants every day.

“We are thrilled to partner with TRUFF to bring three new pizzas to life through Gopuff Kitchen,” Max Crowley, vice president of business development at Gopuff, said in a statement. “Bringing together Gopuff’s unparalleled delivery experience and TRUFF award winning flavors, we’re bringing something truly exciting to people across the United States. Nowhere else can you get flavors this unique to your door in minutes. minutes.

The announcement comes just days after Gopuff launched in New York.

San Francisco In-N-Out closed for not verifying Vax’s evidence

As restaurants continue to face challenges while enforcing COVID-19 precautions, such as verifying proof of vaccination, law enforcement appears to be cracking down. In San Francisco, one of the 358 California locations of the In-N-Out quick-service burger chain has been temporarily closed by the city’s Department of Public Health for failing to check for vaccinations, ABC7 News reported. Wednesday, October 20.

The restaurant has since reopened, but only for take-out orders.

“We refuse to become the vaccine police for any government,” the San Francisco In-N-Out Burger said in a statement. “We strongly disagree with any government dictate that requires a private business to discriminate against customers who choose to patronize their business. This is clearly government overreach and is intrusive, inappropriate and offensive.

The San Francisco Department of Public Health responded to the restaurant’s comment, saying “vaccination is especially important in a public indoor setting where groups of people congregate and remove their masks, factors that facilitate the spread of the virus.” .

BJ’s Restaurants off-premises sales remain strong, boosted by digital investments

The shift to delivery and pickup orders persists. In a call with analysts Thursday, Oct. 21, Tom Houdek, chief financial officer of California-based casual dining chain BJ’s Restaurants, noted that off-premises sales remain roughly double what they were in 2019. .

BJ’s Restaurants has 212 restaurants in 29 states, and the company intends to continue to drive door-to-door sales through online pickup ordering, third-party delivery apps and growing restaurant business as the he pre-order space is quickly going digital.

Read more: As take-out and delivery soar, catering businesses have been left behind in the digital shift

“We have invested in productivity and technology initiatives so that we can execute what we internally call the benchmark level of execution,” said Greg Levin, president and CEO of the company, during the call. “This includes refined customer loyalty and marketing programs, in-house developed technology that allows us to quickly iterate against our peers, including our own in-house developed app and a digital menu linked to a QR code. “



On:More than half of US consumers believe biometric authentication methods are faster, more convenient and more reliable than passwords or PINs. So why do less than 10% use them? PYMNTS, in collaboration with Mitek, surveyed over 2,200 consumers to better define this perception in relation to the usage gap and identify ways companies can increase usage.


Comments are closed.