Here are the real advantages
There is no doubt: some applications of artificial intelligence and robotics can anticipate possible future scenarios and get real competitive advantages on a practical level. It, therefore, seems wrong to think that these technologies only constitute nerd food gadgets: this is shown by the investments that are already made in AI (Artificial Intelligence). But what are the advantages of Artificial Intelligence applied in the catering sector?
The first is undoubtedly the one linked to the cost of personnel and its management, especially in a sector characterized by a high turnover and, often, by the seasonality.
The use of AI in restaurants may reduce expenses and the organizational complexity related to recruitment and managing human collaborators, from shifts to contributions, from insurance to holidays. In some cases, then, the automation of some processes, such as the preparation of food by robot or the electronic management of certain back office processes translates into greater efficiency and a reduction of errors: robots and algorithms guarantee a constant quality of work, are not under stress at peak times when the number of orders increases exponentially and do not suffer in the execution of continuous and repetitive tasks (for example preparing in sequence for hours dozens and dozens of burgers).
Then history shows that every new technology, with the increase of his diffusion and practical applications, tends to become increasingly cheaper and therefore accessible within a few years, if not a few months. Of course, although the AI has the ability to improve the execution of processes on the basis of experience, the technologies (hardware and software) on which it is based require periodically updates, especially if some of the conditions of the working environment in which they are inserted change, and these updates must be implemented.
Finally we must deny a criticism: robots will not send human workers home.
By 2020 the AI will create more jobs than it will eliminate but in the immediate future it is difficult for us to imagine to quickly convert a cook or a waiter in a software engineer or a technician specialized in the preparation and maintenance of robots for catering. An answer to this, however, has already arrived by investing in artificial intelligence for management of the menus, for the receipt of orders and for the execution of certain tasks in kitchen: as AI progresses in restaurants, humans will be given different tasks that cannot be performed by machines. In conclusion, the restaurant will still need its employees, although it could be need to provide them with new tasks. On the other hand, Artificial Intelligence could be instrumental in increasing productivity and reducing general costs.