Imagine the ultimate dining experience: you’ll be greeted at your favorite hotel or restaurant, where you’ll enjoy a glass of wine and real-time, personalized cooking demonstration from their on-site chef… who just happens to be a robot.
Your personal chef can prepare more than 2,000 world-class recipes at the touch of a button from your smartphone, tablet or dining table. Sound like science fiction? Think again.
Although the UK-based Moley Robot is not the first attempt at commercializing artificial intelligence – with Shadow Robot’s robotic hands and NASA’s robotic astronauts earing plenty of buzz in their own rights - it is the most user friendly. Moley is the first fully functioning robot that might join you in your home or at your favorite hospitality and tourism destination.
This breakthrough invention was unveiled at the CES Asia convention and garnered immediate attention from private investors, restaurant and hotel management teams, and culinary institutions. Moley represents a new, exciting future for both the hospitality industry and our individual culinary experiences.
TREND ALERT - CHANGING THE HOSPITALITY INDUSTRY:
Robotic kitchens represent a disruptive trend within the industry. According to Chron’s small business research, over 90% of restaurants in the United States close within their first three years, with average profit margins as low as 3% - 4%. A contributing factor to these low margins is commonly the chef's salary, which can account for upwards of 30% of all revenue generated.
A robotic breakthrough that cuts back on manpower needed to generate premium dining experiences could mean a huge boom for the multi-trillion dollar worldwide restaurant industry. With Moley units slated to go on sale for $75,000 and scale downward toward $30,000 in the next five years, such an investment would break even quickly, considering a chef’s average salary.
Good for the hospitality and tourism industry as a whole … but bad for chefs? That is the one question chefs might ask if Moley hits a kitchen near them soon. It’s still too early to tell how quickly restaurants will adopt this new technology and how chefs' roles may evolve (crafting recipes that Moley can whip up?) as this technology is refined.
One thing is certain though: the future is almost here.