Robots in the room, servers equipped with connected watches. New technologies are at the service of the Horeca… These new devices, supposed to assist staff, sometimes raise questions, particularly in terms of employment and human relations.
After QR codes, beepers, drone service… A new box to call the waiter and even a robot that serves at the table.
In Manage, Peanut sneaks among customers for drinks. … The robots appeared 7 months ago and have become objects of curiosity. “It’s fun. It will definitely bring people in. For the job, it bothers me. It’s like the scanners at the store”says a customer.
Even direct from China, the robots make the buzz and do the job, without affecting employment, we are assured. “In terms of employment, it does not change anything”, says Lin Wenxia, room manager of a restaurant equipped with robots.
4,000 euros per robot is cheaper than this other device. On the table, a box to call the waitress and send her to the right table.
The addition is also requested in one click. “I find it effective. If we’re in the kitchen and there’s a customer who doesn’t have much time,” says Danae, a waitress.
“Pressing a button… I prefer to call, the exchange of glances, the human contact”says Sophie, a client.
Order contactless, via WhatsApp, the device does not go that far. Optimization is the goal of these Carolos. “We are not here to replace jobs but to optimize communication between clients and servers”, explains Kevin, the designer.
“Let’s imagine that there are 10 orders less because we haven’t seen you. This means lost turnover for the restaurateur, whereas with 10 more, he is happy”adds Jorel, one of the designers.
Price: 100 to 120 euros per month for a small restaurant. Will these technologies prevail? “At the same time, these are gadgets and at the same time, there are certain technological developments which are a real help. There are advanced technologies concerning table reservations, no show in the Horeca. There are plenty of applications which exist and which can render great services”, says Luc Marchal, president of the Horeca Wallonia federation.
Catering evolves with the times to improve the experience, while preserving the conviviality specific to the sector.
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