On October 7, Beijing made headlines by issuing its first food business license for an embodied AI robot, positioning itself at the forefront of innovative regulations within the AI-driven dining sector. One might wonder: what potential impacts could certified robotic chefs have on the industry?
**A New Era for Robotic Chefs**
Unlike single-task robots that currently dominate the market, like those that make pancakes or noodles, embodied AI robots such as LAVA are engineered for multi-tasking capabilities. These advanced robots can learn autonomously, expand their menu offerings, and even assess and report safety hazards in their surroundings.
During my visit to Xiangke Intelligent Technology (Beijing) Co., Ltd. shortly after LAVA received its official certification, I witnessed this cutting-edge technology in action. With just a few taps on a touchscreen to select “French fries,” LAVA sprang to life, expertly handling a metal frying basket while retrieving pre-weighed frozen fries. The robot adeptly preheated the oil, achieved a perfect golden fry, and promptly removed them from the fryer.
**A Taste Test of Innovation**
“Come, try some fries made by our intelligent robot chef!” invited Tian Yan, head of smart project development and operations at Xiangke Intelligence, as a fresh batch of fries emerged from the assembly line in under two minutes. She spoke enthusiastically about LAVA’s abilities, highlighting how it autonomously judges cooking times and flavor profiles to create precision dining experiences tailored to customer preferences.
Tian underscored the significant challenges faced by the dining industry today, including soaring rental and labor costs, coupled with rising ingredient prices. She believes that adopting embodied intelligence technology could effectively address these problems, improve food processing standards, and meet consumer demand for quality taste.
Recently, Xiangke introduced its first-generation unmanned kitchen robot at the Dongsheng International Science Park in Haidian District, with plans for additional tests at locations like Five Pointers AI Experience Street. By year’s end, they aim to deploy robots across larger chain restaurants, expanding capabilities to prepare ice cream, beverages, and salads.
**Addressing Safety Concerns**
With the rise of robotic chefs, food safety concerns inevitably arise. I took these inquiries to the Haidian District Market Regulation Bureau. “The emergence of new business models does challenge our regulatory framework in the dining sector,” explained Xia Pingping, who heads the dining sector at the bureau. She indicated that the integration of intelligent robotic devices in food processing is a necessary evolution and has been addressed in recent regulatory updates.
Prior to granting the food business license to Xiangke, the bureau conducted a comprehensive review of their products to ensure compliance with all food safety regulations. Xia assured me that safety is a priority in the design of these robots, from hardware selection to software algorithms, enabling them to navigate obstacles and adhere to stringent safety protocols.
Haidian is blazing a trail for innovative food safety regulations by introducing new guidelines that cater to the unique processes involved with smart equipment in food preparation. Their updated standards establish crucial safety protocols that fill existing gaps in the AI dining sector.
**A Shift in the Dining Landscape**
On September 14, during the 2024 Beijing Dining Brand Conference, the “2024 Beijing Dining Industry Observation Report” revealed that Beijing registered 4,842 dining establishments in the first half of the year, meaning approximately 26.5 new restaurants are opening daily. While overall consumer spending remains stable, businesses feel compelled to enhance their operational resilience and quality.
Wang Xinwei, deputy secretary-general of the World Federation of Chinese Cuisine, described the significance of issuing food business licenses for embodied robots as a rapid entry for advanced AI technologies into the dining market, potentially revolutionizing recruitment while significantly cutting costs.
Chen Feng, CEO of Saiyire Restaurant, emphasized the profound and multifaceted effects of robotic integration in food service. While robots can enhance efficiency and reduce the risk of human error, they may also decrease the demand for low-skilled labor, highlighting the need for workforce retraining and development.
“In the short term, the rise of embodied AI may increase employment pressures, but it will also push the industry toward greater intelligence and customization, creating new job categories, much like previous technological revolutions,” Wang remarked. The key challenge lies in striking a balance between technological advancement and social responsibility while fostering sustainable economic growth.
