In Vernon, B.C., the oldest Chinese restaurant, Royal Garden, has introduced AI-powered robot chefs to prepare dishes like stir fry, chow mein, and chop suey within minutes. The owner, Susie Low, emphasized that the robots are not meant to replace staff but to enhance efficiency and consistency for each customer visit. The machines, costing around $50,000 each, are programmed with recipes that can be adjusted for taste and saved in the cloud for replication.
According to Ian Tostenson, the president of the B.C. Restaurant and Foodservices Association, automation in kitchens is a response to the industry’s shortage of cooks and chefs, as well as increasing labor costs. He believes that quick-service restaurants with high-volume and repetitive tasks are more likely to adopt such technology for consistency across multiple locations.
Looking ahead, Tostenson predicts that automated kitchens may create new job opportunities, requiring specialists in food engineering for ingredient control and cost management, alongside creative recipe developers. However, Ken Kikkawa, an economics professor at UBC’s Sauder School of Business, suggests that widespread adoption of AI-powered technology in professional kitchens may take time, likening it to the transition from steam to electric power.
Kikkawa highlighted the potential impact of automation on entry-level positions, which could lead to a shortage of skilled workers in the industry. He also noted uncertainties about customer acceptance of AI-driven kitchens, emphasizing the importance of the human touch in the dining experience. Despite concerns, Susie Low of Royal Garden shared a positive experience with their robot staff, indicating that their workforce has actually grown since implementing the technology.