Journal articles on the topic 'Restaurant robotic services'
To see the other types of publications on this topic, follow the link: Restaurant robotic services.
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 17 journal articles for your research on the topic 'Restaurant robotic services.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
Neilenko, Sergii, and Valentyna Rusavska. "Implementation of Artificial Intelligence in Restaurants." Restaurant and hotel consulting. Innovations 4, no. 1 (June 22, 2021): 73–86. http://dx.doi.org/10.31866/2616-7468.4.1.2021.234831.
Full textAbstract:
The topicality. In recent years, there has been a need to study the artificial intelligence use for the operation of restaurants, as in Ukraine (and in most countries) there is no such experience. The use of artificial intelligence systems customer-to-customer and item-to-item will ensure the quality of food delivery sites, which will allow you to analyze the order of the guest and identify the patterns of his preferences thus, automatically ask him to choose a certain set, dish and successful additions to the order, which will increase the average check, or choose new establishments that will help them enter the market of restaurant services. Purpose and methods. The purpose of the study is to analyze the current state, determine the prospects for the application of existing robotic technologies in the technological process of restaurants and develop a robotization scheme of the technological process of restaurants such as salad bar. Methods are in the course of research the methods of logical generalization concerning development of the robotization scheme of technological process which were carried out by means of the computer ArchiCaD program were applied. Results. The problem of introduction and the artificial intelligence use are studied by scientists and researchers in various fields of science. Considering their scientific works, it can be noted that artificial intelligence is already actively used for the manufacture of culinary products in foreign restaurants. There are known examples of the use of barista robots, pizza robots, salad maker robots, burger maker robots, etc. The study developed the robotization scheme of the technological process of salad bar, consisting of three stages. The first stage is the service of visitors in the shopping area, where the selection of the order, payment through the terminal and the subsequent automatic receipt of culinary products and beverages. The second stage is the preparation of semi-finished products in the procurement area. This process is controlled by a chef-operator, who controls the required number of semi-finished products and cleans and cuts vegetables, fruits, meat and fish products using machines for cleaning and slicing culinary products. The program provides for the analysis of the balance and the required number of semi-finished products and the choice of components for the preparation of salads with artificial intelligence. The third stage is the automatic preparation of salad in the pre-cooking production area. The artificial intelligence placed in the system analyzes the guest’s order and activates the containers with the necessary ingredients, mixes them and unloads them into a container covered with a plastic lid, and the robot stamping element leaves the order number on the lid. The proposed scheme provides for compliance with sanitary and hygienic standards for institutions of this type. With the developed system of production activities, the required number of employees will be 5 people: cleaner in the trade area, dishwasher, tray packer, cook-operator of the pre-cooking area and system administrator of artificial intelligence. Conclusions and discussions. The authors analyze the current state, identify prospects for the application of existing robotic technologies in the technological process of restaurants and developed a robotization scheme of the technological process on the example of a salad bar. The developed scheme consists of three stages: service of visitors, preparation of semi-finished products and automatic preparation of finished goods. It is assumed that the implementation of the developed system will speed up the process of customer service, reduce the area of production facilities and, accordingly, increase the restaurant turnover.
2
Garcia-Haro, Juan Miguel, Edwin Daniel Oña, Juan Hernandez-Vicen, Santiago Martinez, and Carlos Balaguer. "Service Robots in Catering Applications: A Review and Future Challenges." Electronics 10, no. 1 (December 30, 2020): 47. http://dx.doi.org/10.3390/electronics10010047.
Full textAbstract:
“Hello, I’m the TERMINATOR, and I’ll be your server today”. Diners might soon be feeling this greeting, with Optimus Prime in the kitchen and Wall-E then sending your order to C-3PO. In our daily lives, a version of that future is already showing up. Robotics companies are designing robots to handle tasks, including serving, interacting, collaborating, and helping. These service robots are intended to coexist with humans and engage in relationships that lead them to a better quality of life in our society. Their constant evolution and the arising of new challenges lead to an update of the existing systems. This update provides a generic vision of two questions: the advance of service robots, and more importantly, how these robots are applied in society (professional and personal) based on the market application. In this update, a new category is proposed: catering robotics. This proposal is based on the technological advances that generate new multidisciplinary application fields and challenges. Waiter robots is an example of the catering robotics. These robotic platforms might have social capacities to interact with the consumer and other robots, and at the same time, might have physical skills to perform complex tasks in professional environments such as restaurants. This paper explains the guidelines to develop a waiter robot, considering aspects such as architecture, interaction, planning, and execution.
3
Lu, Lu, Pei Zhang, and Tingting (Christina) Zhang. "Leveraging “human-likeness” of robotic service at restaurants." International Journal of Hospitality Management 94 (April 2021): 102823. http://dx.doi.org/10.1016/j.ijhm.2020.102823.
Full text
4
Zemke, Dina Marie V., Jason Tang, Carola Raab, and Jungsun Kim. "How To Build a Better Robot . . . for Quick-Service Restaurants." Journal of Hospitality & Tourism Research 44, no. 8 (August 5, 2020): 1235–69. http://dx.doi.org/10.1177/1096348020946383.
Full textAbstract:
Hospitality firms are exploring opportunities to incorporate innovative technologies, such as robotics, into their operations. This qualitative study used focus groups to investigate diner perspectives on issues related to using robot technology in quick-service restaurant (QSR) operations. QSR guests have major concerns regarding the societal impact of robotics entering the realm of QSR operations; the cleanliness and food safety of robot technology; and communication quality, especially voice recognition, from both native and nonnative English speakers. Participants also offered opinions about the functionality and physical appearance of robots, the value of the “human touch,” and devised creative solutions for deploying this technology. Surprisingly, few differences in attitudes and perceptions were found between age groups, and the participants were highly ambivalent about the technology. Future research may consider further exploration of robot applications in other restaurant segments, using quantitative methods with a larger sample.
5
Smirnov, Petr. "Design and architecture solutions for service robot waiter with a specialized system of payload stabilization." Robotics and Technical Cybernetics 9, no. 2 (June 30, 2021): 151–60. http://dx.doi.org/10.31776/rtcj.9210.
Full textAbstract:
Application of robotic devices in subject domains, where monotonous routines have to be performed promptly and accurately, is a relevant problem, particularly in complicated epidemiological situations. In this paper the design of robot waiters is analyzed and a design is proposed for stabilization of payload during delivering. Common applied problems in the robotic service domain are associated with the need to use such robots on mostly even, flat surfaces or with the arrangement of special structures that simplify the movement of a robotic device along a given route. The proposed solution potentially provides for cheaper, simpler and more optimized application of the robotic device indoors, inside the restraunt due to the developed buffer mechanism and the system of gyroscopic stabilization of the trays, as well as the implemented control system based on the PID controller and the PWM generator, which ensures the smooth movement of the robot (from the starting point to the destination point). Based on the proposed solution, we get a fully functional robotic device that does not require additional investments in the reconstruction of the restaurant premises, completely replaces the waiter when delivering food and drinks to the client's table, and also attracts new customers due to its novelty and practicality.
6
writer, JRM staff. "Sushi Robot: Robotic Technology that Supports Food Culture – Suzumo Machinery Co., Ltd. –." Journal of Robotics and Mechatronics 26, no. 6 (December 20, 2014): 809–10. http://dx.doi.org/10.20965/jrm.2014.p0809.
Full textAbstract:
The sushi robot (Fig. 1) developed in 1981 by Suzumo Machinery Co., Ltd., headquartered in Tokyo and founded in 1961, is the world’s first robot to form sushi rice balls (shari-tama). Hand-rolled sushi, a traditional Japanese dish invented during the Edo period (1603–1867), was originally expensive and served only on special occasions made by sushi chefs who had undergone long years of training. The sushi robot broke the convention of requiring experienced sushi chefs by automating sushi making and enabling those who were comparatively unskilled to make sushi. It cut labor costs,1 which were higher than those for other types of food services, and helped make sushi more accessible to the general public. Sushi robots are now widely used, e.g., in supermarkets and conveyor-belt sushi restaurants, making it possible for anyone to serve sushi economically.
7
Noone, Breffni M., and R. Craig Coulter. "Applying Modern Robotics Technologies to Demand Prediction and Production Management in the Quick-Service Restaurant Sector." Cornell Hospitality Quarterly 53, no. 2 (February 17, 2012): 122–33. http://dx.doi.org/10.1177/1938965511434112.
Full text
8
Yigitcanlar, Tan, and Federico Cugurullo. "The Sustainability of Artificial Intelligence: An Urbanistic Viewpoint from the Lens of Smart and Sustainable Cities." Sustainability 12, no. 20 (October 15, 2020): 8548. http://dx.doi.org/10.3390/su12208548.
Full textAbstract:
The popularity and application of artificial intelligence (AI) are increasing rapidly all around the world—where, in simple terms, AI is a technology which mimics the behaviors commonly associated with human intelligence. Today, various AI applications are being used in areas ranging from marketing to banking and finance, from agriculture to healthcare and security, from space exploration to robotics and transport, and from chatbots to artificial creativity and manufacturing. More recently, AI applications have also started to become an integral part of many urban services. Urban artificial intelligences manage the transport systems of cities, run restaurants and shops where every day urbanity is expressed, repair urban infrastructure, and govern multiple urban domains such as traffic, air quality monitoring, garbage collection, and energy. In the age of uncertainty and complexity that is upon us, the increasing adoption of AI is expected to continue, and so its impact on the sustainability of our cities. This viewpoint explores and questions the sustainability of AI from the lens of smart and sustainable cities, and generates insights into emerging urban artificial intelligences and the potential symbiosis between AI and a smart and sustainable urbanism. In terms of methodology, this viewpoint deploys a thorough review of the current status of AI and smart and sustainable cities literature, research, developments, trends, and applications. In so doing, it contributes to existing academic debates in the fields of smart and sustainable cities and AI. In addition, by shedding light on the uptake of AI in cities, the viewpoint seeks to help urban policymakers, planners, and citizens make informed decisions about a sustainable adoption of AI.
9
Chuah, Stephanie Hui-Wen, Siriprapha Jitanugoon, Pittinun Puntha, and Eugene Cheng-Xi Aw. "You don’t have to tip the human waiters anymore, but… Unveiling factors that influence consumers’ willingness to pay a price premium for robotic restaurants." International Journal of Contemporary Hospitality Management, May 17, 2022. http://dx.doi.org/10.1108/ijchm-08-2021-1023.
Full textAbstract:
Purpose This study aims to simultaneously examine the influence of demographic, psychographic and situational factors on consumers’ willingness to pay a price premium (WTPp) for robotic restaurants and to profile market segments based on consumers’ WTPp levels (positive, neutral and negative). Design/methodology/approach Using an online survey, the data were gathered from a sample of 897 Thai consumers who had dined at a robotic restaurant in the past 12 months. Structural equation modeling, chi-square tests and the one-way analysis of variance were used for data analysis. Findings Demographic (gender, age, income and marital status), psychographic (perceived advantages/disadvantages, personal innovativeness and personality traits) and situational factors (perceived health risk and self-protection behavior) significantly influence consumers’ WTPp for robotic restaurants. The positive price premium group differs significantly from the neutral and negative price premium groups in terms of demographic, psychographic and situational profiles. Practical implications The findings of this study help restaurateurs target the correct customers and set up appropriate price fences to safeguard profits and maximize return on investment. Originality/value This study contributes to the literature on technology-based services and hospitality by heeding the calls made by Ivanov and Webster (2021) and providing much-needed empirical evidence of possible changes in consumers’ WTPp for robot-delivered services in restaurants due to COVID-19.
10
Wong, IpKin Anthony, Jingwen Huang, Zhiwei (CJ) Lin, and Haoyue Jiao. "Smart dining, smart restaurant, and smart service quality (SSQ)." International Journal of Contemporary Hospitality Management, April 7, 2022. http://dx.doi.org/10.1108/ijchm-10-2021-1207.
Full textAbstract:
Purpose Have you been to a smart restaurant, and how were its services? A common limitation of hospitality studies stems from the lack of research on how service quality is shaped within smart technology. This study aims to fill this literature void not merely to reiterate the importance of technology but also to recast service quality through the lens of information technology. It synthesizes the 5-S model of smart service quality (AKA SSQ) as a new conceptualization of service quality application in smart hospitality contexts such as smart restaurants. Design/methodology/approach This study undertook a qualitative research design based on theoretical synthesis from service quality, information technology and attention restoration. Drawing from online review comments and semistructured interviews from smart restaurants, the authors improvised the SSQ model to identify the essence of smart service in smart dining establishments. Findings “5-S” reflects an extension of the literature to denote a new SSQ abstraction pertinent to s-servicescape, s-assurance, s-responsiveness, s-reliability and s-empathy. A nomological network was posited to better understand the importance of smart design and consequence of SSQ. Research limitations/implications The emergence of smart dining gives rise to smart restaurants, which puts technology at center stage. As consumers are becoming increasingly comfortable with self-service technology, auto-payment and ordering systems and robotic services, technology in foodservice will continue to play an essential role to better serve diners. Geared with advanced innovations and intelligent devices, smart restaurants are now more than mere eateries. It is a trend and a lifestyle. Originality/value This novel SSQ concept adds new nuances to the literature by acknowledging the technological essence in today’s hospitality industry. By integrating smart technology into the service quality paradigm, the authors are able to observe several interesting behaviors exhibited during smart dining, including tech-induced restoration, which opens a new avenue to understand how attention restoration could be attained through immersion in a technologically advanced setting. By synthesizing theoretical essence from service quality, attention restoration and information technology, the authors are able to create a new dialog that should warrant a forum of discussion in future studies.
11
Wu, Laurie, Alei Fan, Yang Yang, and Zeya He. "Robotic involvement in the service encounter: a value-centric experience framework and empirical validation." Journal of Service Management ahead-of-print, ahead-of-print (June 9, 2021). http://dx.doi.org/10.1108/josm-12-2020-0448.
Full textAbstract:
PurposeTaking a mixed-method approach, this research developed and validated a novel, value-centric experience framework delineating robotic involvement in the service encounter and its subsequent impact on customers' experiences.Design/methodology/approachFocused on robotic restaurant businesses where robots are mainly involved in food production processes, this research utilized online customer review data and a multistage, mixed-method design for empirical examination. Automated thematic analysis was first adopted to facilitate a comprehensive understanding of the empirical reality as reflected in online customer reviews. Following an analytic induction process, a theoretical framework was developed integrating prior literature with the empirical reality to uncover the relationships across robotic involvement, experiential values and evaluative outcomes. A theory-driven, dictionary-based content analysis together with path analysis further enabled empirical validation of the developed theoretical framework.FindingsThe current research developed and validated a value-centric experience framework to theorize robotic involvement in the service encounter and its downstream impact on customers' experiences. Specifically, this framework conceptualizes robotic involvement as a five-dimensional composition of robotic visibility, competency, performanism, co-creativity and prominence. In addition, the framework specifies seven dimensions of experiential values revolving around high-tech–high-touch robotic service encounters, namely sensorial, utilitarian, hedonic, social, agentic, epistemic and aesthetic values. Following empirical validation, this framework sheds light on robotic involvement and experience design for high-tech–high-touch service businesses aiming to incorporate robots in their service encounters.Originality/valueDrawing on classic service role theory and consumption value theory, this research developed and validated a novel theoretical model connecting robotic involvement dimensions with experiential consumption values and downstream customer evaluative outcomes. This research and theoretical framework open an exciting avenue for future research in robotic services and customer experiences.
12
Yazina, Viktoriia, Marharyta Kucher, and Nataliia Nebaba. "THE CONCEPT OF AUTOMATION AND FEATURES OF APPLICATION OF MODERN INFORMATION TECHNOLOGIES AT THE ENTERPRISES OF THE HOTEL AND RESTAURANT." Black Sea Economic Studies, no. 75 (2022). http://dx.doi.org/10.32843/bses.75-9.
Full textAbstract:
The article is devoted to the theme of the formation and development of automation of enterprises in the hotel and restaurant industry. In today's world, the technogenic sphere of mankind is represented by a large number of artifacts that differ in the degree of automation: mechanical robotic devices, conveyor systems, servomechanisms, automated rolling mills, logistics systems involved in transport, warehouses, vehicle management, computer networks and more. It is clear that the introduction of automated technologies in different sectors always reduces the amount of human labor required. The beginning of automation processes is based on the need to implement, first of all, means and methods of control at each stage of the production cycle, so there is a need to automate control operations. It quickly became clear that automation could not be considered as a technical device, or even a combination of them. This concept, first of all, should be understood as a dynamic process of the life cycle of goods, products, services from their planning to implementation through the use of different technological approaches. The existing scientific theoretical works of both domestic and world authors are studied, analyzed and summarized, special attention is paid to studying and giving examples of the practical application of various areas of using the possibilities of automated production. The possibilities and prospects of three different levels of automation, which are presented in the modern market of services, are considered in detail. Different types of production automation used in modern conditions are analyzed. The use of an effective concept of automation at the enterprises of the hotel and restaurant industry is proposed. Automation of the service sector is a modern progressive direction that allows you to transform and implement the provision of services in many sectors of the economy, in particular in the hotel and restaurant industry. In the field of tourism, the automation of hotel and restaurant and airline reservation systems has also allowed to automate information, booking and procurement systems, which has significantly improved and expanded the operational capabilities of travel agencies and their clients.
13
Blöcher, Katharina, and Rainer Alt. "AI and robotics in the European restaurant sector: Assessing potentials for process innovation in a high-contact service industry." Electronic Markets, November 18, 2020. http://dx.doi.org/10.1007/s12525-020-00443-2.
Full textAbstract:
AbstractThe restaurant technology market is rapidly evolving and is transforming the restaurant business as a significant sector of tourism and hospitality. Enabled by artificial intelligence (AI), mobile apps, kiosks and chatbots revolutionize the guest experience and robots automate restaurant operations. Despite the increasing interest, the use of AI and robotics in restaurants is still in its early stage and restaurant managers are seeking guidance to leverage these technologies for service excellence. In this high-contact service sector, emotional skills need to be balanced with the possible automation potentials. The present research analyzes the current state of AI and robotics in the restaurant sector and proposes a systematic identification of process innovation potentials. For this purpose, a market analysis of the European AI and robotics market for restaurant operations is conducted, which yields a first knowledge base for future research and conceptual work. Besides detailed empirical data, a reference process is developed for leveraging new technologies for process innovation.
14
Banyeva, Iryna, and Olena Velychko. "PROSPECTS OF POST-WAR RECONSTRUCTION OF THE HOTEL AND RESTAURANT INDUST RY IN UKRAINE." Market Infrastructure, no. 67 (2022). http://dx.doi.org/10.32843/infrastruct67-8.
Full textAbstract:
The article reveals the main trends, development problems, and provides prospects for the post-war recovery of the hotel and restaurant business of Ukraine in wartime conditions. It was determined that many hotel and restaurant enterprises found themselves in active combat zones and were forced to evacuate to safer regions, and today they suffer from logistical problems and a lack of raw materials. It was found that today the crisis of the hotel and restaurant business, connected with the war, forces the hospitality industry to leave the comfort zone and look for innovative ways of development and operations. It was established that as of June 2022, the restaurant business of Ukraine operates at 65-70% of the pre-war turnover. It was determined that relocation in the field of catering is theoretically possible, but this practice is rather an exception. Restaurants are tied to their original locations by food supply systems, logistics and repeat customers. The measures that need to be taken into account in the action plan for the post-war recovery of the hotel and restaurant industry of Ukraine are highlighted, in particular: this is the support of the state and international organizations through the development and implementation of various programs and projects; introduction of innovations (in particular, production of special robotics); elimination of disruptions in supply chains; orientation to a healthy lifestyle; orientation to the provision of budgetary services. It has been established that in the development of a plan for the post-war recovery of the hotel and restaurant industry, it is also necessary to take into account aspects that were implemented by other countries that also suffered losses due to hostilities, in particular war, or crisis situations, and in the near term achieved effective development of the hotel and restaurant business. It has been proven that the post-war recovery of the hotel and restaurant business should be one of the points of Ukraine's recovery plan, because this type of business has been particularly affected and needs an immediate response to problems disrupting its development and functioning.
15
Mishraa, Neelima, Dinesh Goyal, and Ashish Dutt Sharma. "Issues in Existing Robotic Service in Restaurants and Hotels." SSRN Electronic Journal, 2018. http://dx.doi.org/10.2139/ssrn.3166508.
Full text
16
Jain, Namrata Rajendra Kumar, Bingjie Liu-Lastres, and Han Wen. "Does robotic service improve restaurant consumer experiences? An application of the value-co-creation framework." Journal of Foodservice Business Research, October 26, 2021, 1–19. http://dx.doi.org/10.1080/15378020.2021.1991682.
Full text
17
Bardaro, Gianluca, Enrico Daga, Jason Carvalho, Agnese Chiatti, and Enrico Motta. "Introducing a Smart City Component in a Robotic Competition: A Field Report." Frontiers in Robotics and AI 9 (February 16, 2022). http://dx.doi.org/10.3389/frobt.2022.728628.
Full textAbstract:
In recent years, two fields have become more prominent in our everyday life: smart cities and service robots. In a smart city, information is collected from distributed sensors around the city into centralised data hubs and used to improve the efficiency of the city systems and provide better services to citizens. Exploiting major advances in Computer Vision and Machine Learning, service robots have evolved from performing simple tasks to playing the role of hotel concierges, museum guides, waiters in cafes and restaurants, home assistants, automated delivery drones, and more. As digital agents, robots can be prime members of the smart city vision. On the one hand, smart city data can be accessed by robots to gain information that is relevant to the task in hand. On the other hand, robots can act as mobile sensors and actuators on behalf of the smart city, thus contributing to the data acquisition process. However, the connection between service robots and smart cities is surprisingly under-explored. In an effort to stimulate advances on the integration between robots and smart cities, we turned to robot competitions and hosted the first Smart Cities Robotics Challenge (SciRoc). The contest included activities specifically designed to require cooperation between robots and the MK Data Hub, a Smart City data infrastructure. In this article, we report on the competition held in Milton Keynes (UK) in September 2019, focusing in particular on the role played by the MK Data Hub in simulating a Smart City Data Infrastructure for service robots. Additionally, we discuss the feedback we received from the various people involved in the SciRoc Challenge, including participants, members of the public and organisers, and summarise the lessons learnt from this experience.