While you might assume that the food products in a grocery store’s freezer section, at Starbucks, or on an airplane have been fully automated, this is not always the reality. Staff, on occasion, demonstrate a surprising degree of adaptability, as they effectively navigate the challenges presented by frequently changing production formulas. While certain ingredients, such as rice or shredded cheese, may prove challenging to portion accurately using robotic arms. While many mass-produced food products often undergo manual handling during packaging, a substantial proportion still require human intervention to some extent.
Notwithstanding advances in AI, the calculus has undergone a significant transformation, enabling robots to significantly enhance their productivity on production lines, notes David Griego, senior director of engineering at Amy’s.
“Earlier, before Silicon Valley got involved, the industry focused on ‘Let’s programme a robot to do this and that,’ whereas now it’s about developing robots that can autonomously perform tasks.” Given the numerous options available, this model fell short in providing meaningful insights. Once the robotic arm, specifically designed by Griego, integrates into the manufacturing line, it will quickly discover that scooping a precise portion of peas differs significantly from scooping cauliflower. This experience enables the robots to refine their accuracy and achieve greater consistency in future operations. “It’s truly remarkable how adeptly they adjust to incorporate diverse component types into their workflow,” he remarks. As food demand surges, meal-packing robots suddenly gain economic viability.
Rather than aggressively marketing machines, Chef leverages a service model where customers pay an annual fee covering maintenance and training. Amy’s facilities utilize eight software-driven systems, each equipped with two robotic arms, across two of its cultivation areas. One programme can now perform the duties of two to four staff members, depending on the specific components being packaged, according to Griego. Robots also reduce waste by packing more consistent parts than their human counterparts do. According to Chef CEO Rajat Bhageria, one-armed programs can cost less than $135,000 annually.
Considering these advantages in mind, Griego envisions robots tackling a growing volume of meals within their culinary scope. “With a clear vision,” he states, “where one thing people would do is execute the scripts.” They’d ensure the inventory levels of parts and packaging materials were optimal, for instance, and let the robots take care of the rest.
With the rise of AI, restaurants are experiencing an influx of automation, particularly in tasks like burger flipping and nugget frying, which some corporations claim can result in significant cost savings for establishments. Despite the significant advancements in food technology, adoption rates remain relatively low within the restaurant industry, notes Bhageria. The limitations of fast-casual restaurants’ staffing requirements mean that, even with automation, a single human cook is still necessary for grill operation, rendering the need for robotic assistance questionable. Despite packaged meal corporations’ efforts to streamline operations, they still face significant cost pressures in the areas of labor, particularly with regards to plating and meeting customer demand.
“That’s likely to provide the greatest value for our clients,” Bhageria states.
CHEF
The idea that highly adaptable robots could lead to wider uptake across new sectors is hardly surprising, notes Dr. Lerrel Pinto, director of the Robotics and AI Lab at New York University.
