any machine that can automate repetitive tasks will not only have a positive impact on long-term labor costs, but could improve food safety and hygiene by reducing contamination risks, reduce waste through greater precision and portion control, and potentially boost customer satisfaction by improving quality control and speeding up delivery. Hence the ever- growing number of applications of automated or robotic systems in commercial kitchens. Many brands are integrating
automation directly into traditional cooking equipment. For example, Rational’s iCombi Pro features intelligent cooking paths that adjust temperature, humidity, and time automatically for different food loads, minimizing operator input. Companies such as Spyce in the US and Karakuri in the UK have developed robotic cooking stations that can automate entire meal- preparation workflows, including ingredient dispensing, cooking, plating, and cleaning. Tey deliver customizable dishes at speed while reducing labor costs and hygiene risks. Automated frying and
beverage systems are becoming more prevalent. As well as Miso’s Flippy, companies such as Te Middleby Corporation are offering fryers with automated basket lift and oil filtration to reduce manual handling. Robotic pizza and burger preparation is seemingly everywhere. In the US, Picnic
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has a pizza assembly robot that automates sauce, cheese, and toppings application with precision, while Creator offers a fully automated burger- making machine that grinds meat, slices ingredients, and assembles burgers autonomously. “Many operators
are starting small, with dishwashing and sorting robots as entry points,” says Pahlke. “Low risk with immediate relief. Six months of running robots and humans in parallel, then gradual handover. I’ve seen some interesting approaches in luxury hotels, where robots handle overnight prep, allowing daytime staff to focus entirely on à-la-carte service. Similarly, automated salad bars in corporate dining have the potential to cut peak- time queues by up to 30%.”
GHOST IN THE MACHINE Inevitably, at the heart of modern kitchen automation lies AI.
Intelligent systems that collect data and learn usage patterns are commonplace in many kitchens now, and are a source of significant cost savings by enabling optimization of workflows and equipment usage. Te next level up for AI is predictive analysis, using data relating to the weather, events or historical trends to forecast covers with startling levels of accuracy, thus optimizing ordering, inventory and food prep processes.
“I've seen some interesting approaches in
luxury hotels, where robots handle overnight prep, allowing daytime staff to focus on à-la-carte service”
At the highest level, AI
enables autonomous operation of kitchen equipment. Tis is currently very rare – Pahlke estimates that only 8% of operators have this capability, but that small group is getting a 25-35% reduction in operating costs. At this level of autonomy, combi ovens are using cameras that recognize different cooking stages and are able to make automatic adjustments. “In premium hotels, for
example, we’re already using 25% AI-enabled systems,” he says. “Within five years, that will be the industry standard. AI is becoming normal, not special.” For Jörg Csanitz FCSI, managing partner at Reisner und Frank, AI will herald significant change in the working environment in commercial kitchens. “In the short term, we
will see increasing integration of semi-automated systems, such as AI-enabled combi ovens, multifunctional cooking equipment, and robotic beverage or preparation stations,
and these will support staff by automating repetitive, hazardous, or labor-intensive tasks, but kitchens will still rely on human chefs for creative and complex work,” he says. “In the longer term,
we will see a fundamental transformation of kitchen workflows, with fully automated cooking lines for standardized, high-volume production, especially in QSR, ghost kitchens, hospitals, and large canteens,” he adds. “Robotic systems will be integrated with AI and IoT platforms for end-to-end processes – from inventory and ordering to preparation, cooking, plating, and dishwashing.” Robots are certainly making
a mark. Japanese company TechMagic is introducing stir- fry robots capable of cooking 30 meals every hour to the US market, and it is hoping to lease 1,000 robots by 2030. On the AI front, the first restaurant operated by a culinary large language model (LLM) is set to open near the Burj Khalifa in Dubai. Dubbed Chef Aiman, the system will draw on food science research, molecular composition data, and a vast library of recipes to create menus. Automated technology is
clearly finding its place, but there is still a need to be cautious and ensure that any investment is in real value, not just gimmicks. As Pahlke says, “Te rule I always tell clients: understand the problem first, then find the technology. Te best automation solves real operational challenges.”
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