Technology is changing commercial kitchens driven by the convergence of artificial intelligence (AI) and robotics. This isn’t merely a technological upgrade—it’s a reimagining of food production systems, with profound implications for operational efficiency, food safety, and  competitiveness. The use of robotics and automation is gaining popularity in the industry and has the potential to revolutionize how meals are produced, processed, and delivered.

A 2024 TBRC report projects that the global food automation market will reach $22.64 billion by 2028, signaling a seismic shift in how culinary operations conceptualize production methodology. Key market segments include motors, controllers, and rotary/linear products, with applications spanning bakery, beverages, snacks, and meat processing. The shift from semi-automatic to fully automatic systems is accelerating. Technological advances in plant-level controls, enterprise systems, and instrumentation are central to market expansion. Businesses are focusing on automation to reduce labor reliance and boost profitability.

Modern robotic systems are sophisticated algorithmic platforms capable of executing complex culinary protocols with microscopic precision. These systems systematically deconstruct traditional cooking processes, transforming repetitive tasks into optimized, data-driven workflows.

Robotic platforms now perform intricate tasks—chopping, mixing, frying, grilling—with a consistency that transcends human variability. For instance, Chipotle has introduced “cobots” like the “Autocado,” which can cut, core, and peel avocados in just 26 seconds, enhancing both speed and consistency in food preparation. Fast casual restaurant chain Sweetgreen has developed the “Infinite Kitchen” automated system that can produce up to 500 bowls, plates, and sides per hour.  This represents a 50% increase in production compared to traditional preparation methods. The company launched its first automated restaurant in Naperville, Illinois, and is expanding to Huntington Beach, California.

Economic Optimization

These technologies are sometimes sold as freeing up human staff from repetitive responsibilities and allowing employees to focus on creative and strategic functions like menu innovation and customer experience design. While this may sometimes be the case, it’s hard not to see the writing on the wall that some operators will use the technology to cut rising labor costs.

The economic calculus of kitchen automation reveals compelling long-term advantages:

  • Continuous Operational Capacity: Robotic systems work without fatigue, enabling restaurants to scale production volumes while maintaining consistent quality metrics. Predictive maintenance algorithms further enhance this efficiency, anticipating equipment failures before they disrupt operational continuity.
  • Cost Management: Precise portion control minimizes waste, while AI-driven demand forecasting optimizes inventory management. The result is a more sustainable, economically resilient operational model.
  • Labor Savings and Workforce Flexibility: Automated systems can handle repetitive, labor-intensive tasks, allowing operators to reallocate human labor to higher-impact roles like customer engagement, service personalization, or advanced culinary creation. While automation may not fully replace human workers, it certainly reduces labor demands in specific areas, especially in fast casual and quick-service restaurant (QSR) environments.

Robots in the kitchen offer numerous benefits but the journey to fully automated kitchens is not without obstacles. Mom and Pop restaurants, in particular, face challenges with automation due to high upfront costs, technical complexity, and kitchen retrofitting disruptions.