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    Home > Food News > Food Articles > Smart restaurants make eating more fun

    Smart restaurants make eating more fun

    • Last Update: 2022-08-31
    • Source: Internet
    • Author: User
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    In the back kitchen of the restaurant, the robotic arm brings out dishes from rows of shelves; in the dining hall, the food delivery robot delivers delicious food to customers.


    The front hall and back kitchen are full of technology

    Where is the "wisdom" of the smart restaurant? In a smart restaurant in Chaoyang District, Beijing, I saw several white robotic arms waving rhythmically in front of the food racks in the back kitchen


    In the dining area, customers can experience more intelligent services: the blue sky, white clouds and pink cherry blossoms are projected 360 degrees on the surrounding background walls, which is full of technology; an intelligent exhaust system is arranged under the table, and the steam of the hot pot can be boiled.


    Such a smart restaurant is not an exception


    Food delivery robots are popular

    After the outbreak of the new crown pneumonia, the demand for robots in the catering industry has continued to rise


    Among them, food delivery robots can achieve tasks such as food delivery, empty tray recycling, and autonomous obstacle avoidance


    According to statistics, two food delivery robots can satisfy 20-30 tables of customers, which can effectively save the labor cost of catering enterprises and improve work efficiency


    Drive the catering industry to improve quality and efficiency

    Industry insiders believe that compared with traditional restaurants, smart restaurants can better ensure food safety


    Based on these advantages, the intelligentization of the catering industry has become a trend


    Relevant policies are also supporting the development of smart restaurants


    In the future, smart restaurants will still have broad application space to explore and excavate


    (Li Zhen)

    "China Food News" (Version 07, June 16, 2021)

    (Editor-in-charge: Wang Ning)

     

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