Off-premise dining has grown so much that it makes up 75 per cent of all restaurant traffic, and in most cases, that shift includes increased technology and automation. While drive-thrus, kiosks, and mobile ordering are now the standard, so what’s the next iteration of takeout and delivery?
Robotics are now an accepted part of the restaurant space, growing their presence to serve dine-in customers, help in the kitchen, and they are slowly making their way into in the next phase with autonomous options for delivery. Whether it’s to reduce emissions, improve service, or limit road traffic, robots, or “bots” are slowly being introduced as a restaurant delivery alternative.
Often described as “cooler sized,” these robots are equipped with cameras, sensors, sophisticated software, and AI navigation that help them get around busy sidewalks. The delivery typically follows these steps: once an order is ready in the kitchen, the order is put into the temperature-controlled compartment and set on its mapped path to get to the customer. Upon arrival, customers access their order via a mobile app or access code, so the entire process (following preparation) happens without the need for any restaurant staff.
As an alternative, Chipotle has started testing drone delivery, partnering with Zipline in Dallas, to fly digital delivery orders to customers. The service is called Zipotle, and it uses zero-emission drones to fulfill local orders.
Many operators have high hopes for robot delivery solving some of expenses and operational challenges they’ve struggled with for years, but today’s versions of robots may not be the perfect solution. Some customers are concerned with potential issues that will impede the off-premise dining experience, like difficulty navigating uneven terrain, extreme weather, managing busy sidewalk traffic, and more, as potential challenges.
Can automation mean delivering more of what Canadian diners want? Studies show that today’s off-premise diners prioritize value, reliability, and speed above all else. Autonomous delivery can eliminate tipping, avoid busy road traffic, and save time with more efficient travel. Consumer comfortability is growing, too, as more and more technology enters the foodservice space. 47 per cent of diners say they are increasingly comfortable with drones and driverless delivery options, making them a potential viable option for an enhanced off-premise dining experience.
As technology continues to evolve and operators look for ways to better manange labour and serve their customers, robot delivery is a likely next step.
