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Restaurants and cafes

A waiter walks several kilometers per shift, and most of that isn’t guest interaction—it’s carrying. From the kitchen to the table, from the table to the dishwashing area, and back again.

The robot takes over carrying, not guest service. The waiter takes orders, recommends, solves issues—the robot carries heavy trays and clears dirty dishes. The result isn’t fewer staff, but more tables per person.

Tasks and matching models

7 models from our catalog. Not 'all industry robots', but those that truly solve specific tasks.

Full catalog
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Tableware collection

Return trip to the dishwashing area. This usually eats up time during peak hours.

What to check before buying

These are the pitfalls on site. None of these are shown in the manufacturer's presentation — but any of them can halt your project after delivery.

  1. Aisle width between tables: less than 80 cm means the robot will constantly wait to pass and annoy the room.
  2. Floor: wet tiles near the kitchen and thresholds between dining and dishwashing areas. Check the allowable slope with the manufacturer.
  3. Noise and music: voice prompts must be audible, or guests stop responding and the robot becomes a nuisance.
  4. Who updates the routes? If you rearrange tables for a banquet, the map needs editing—your admin should know how to do this.

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Tell us about your site and task — we’ll suggest models, advise what won’t work, and estimate cost with delivery and certification.