The Indian restaurant industry is embracing robotics, with a renewed focus on co-dependency between humans and machines. This shift is driven by data, with a surge in post-pandemic dining and a growing need for efficiency. The industry is moving away from the initial disappointment of the first wave of restaurant robots, which lasted only two years before being shut down. Now, high-end properties like Roseate Hotels & Restaurants and Hilton Gurugram Baani City Centre, along with smaller establishments like Mie.Roboluscious, Cafe Safar, and Vintage Madras, are leading the way. Robots are being used to serve food, enhance efficiency, and even handle room service deliveries and luggage handling. The industry is pushing back against fears of job losses, arguing that automation can elevate the workforce and free human staff for guest-facing roles that require empathy, judgment, and personalization. Jishu Bansal, owner of Mie.Roboluscious, emphasizes the co-dependent relationship between humans and robots, stating that robots will help equip the workforce and improve their training and pay. However, he is mindful of perception and avoids factoring robots into menu pricing to ensure affordability. The robots were developed by his brother, who works with DRDO, and the restaurant plans to expand to Delhi. At Roseate House, a 140-cm-tall robot glides silently to a table and pauses, delivering dishes while human servers engage with guests. The system reduces the constant back-and-forth between the kitchen and dining area, easing pressure on staff and allowing them to focus on service quality. Robotic servers are emerging as a supporting cast rather than main leads, handling repetitive tasks like carrying dishes while human staff focus on interaction. They also double up as marketing tools, with guests excitedly clicking pictures and videos that become free marketing. At Hilton Gurugram Baani City Centre, a robot will serve welcome drinks in the lobby, with a tech-led upgrade planned. The hotel has mapped its lobby to choreograph the robot's movement, allowing guests to pick up beverages. The idea is less about being a gimmick and more about rethinking workforce efficiency. Bir Singh, CSO and co-founder of Addverb, notes that service robots are designed to operate safely in human-centric environments, with sensors, vision systems, and ergonomic builds. However, pricing can vary from Rs 1.5 lakh to Rs 10 lakh depending on features and autonomy. Roseate works with startups to co-develop solutions instead of importing Chinese robots, emphasizing a co-creation approach. The industry is learning from past failures, such as Jeet Basa's Robot Chef in Bhubaneswar, which struggled to sustain itself due to operational hiccups and a lack of clarity around real operational needs. Privacy concerns have also surfaced, as automated systems rely on sensors and cameras that may collect sensitive customer data. Chef Nishant Chaubey notes that robots can malfunction mid-service, lack emotional intelligence, and require high investment. However, staff weren't intimidated or feared losing their jobs, treating robots as friends rather than enemies. The robots helped tackle a major problem: the cribbing customers, entertaining and distracting them with pictures and videos. At Mie.Roboluscious, floor manager Nitin acknowledges the challenges of working with robots, including occasional malfunctions and mistakes. However, the industry is moving forward, with a focus on co-dependency and continuous technological upgrades, treating robots as a means to enhance the dining experience and improve efficiency.
