THE ARTOF COOKING
ROBOTIZING PROFESSIONAL KITCHENS
WHY THEFOOD INDUSTRY?
We are on a mission to make healthy, fresh and sustainable food accessible for everyone. We believe that food plays a major role in preventive health care and that a bad diet is the main driver for severe diseases nowadays. Furthermore, the excessive food mass production routines employed to satisfy the demand for animal products and convenience food are straining our global eco system. Luckily, the consumers become increasingly aware that we as a society have to rethink our consumption behavior to save our planet. Trends like plant-based diets and convenience products, in vitro cell cultures, vertical farming, fermentation and many others are hot topics already. They are increasingly playing a major role in our daily lives, nudging us to do the right thing to save our planet. But there is one essential food sector which is one of the main drivers of people’s bad diets that hasn’t been addressed by an innovative solution yet. The gastronomy sector and especially their professional cuisines.
REPETITIVE AND UNHEALTHY WORK
This industry is facing a severe labor shortage, as the work is often unhealthy, repetitive and poorly paid. This results in low quality food, no possibility for individualization of meals based on customer wishes and very limited capabilities to cope with peak demand time frames in an economically viable way.
Labor shortage in the gastronomy industry
LOW QUALITY FOOD
Growths of the fast-food restaurant segment
Currently, the most successful players in the market are focused on fast food. Highly standardized gastronomy concepts are becoming the go to solution across the globe. Food creation boils down to an oversimplified process which doesn’t allow room for creativity and pushes the industry towards the usage of more and more unhealthy convenience products, instead of fresh food. Labor doesn’t require proper training anymore and can be acquired from the “servant economy pool”.
Digital transformation has put the gastronomy industry under enormous time and cost pressure. Customers increasingly expect that the offer is always and everywhere available in a short time. Customer contacts are increasingly being lost to third-party delivery platform providers. In the battle against highly standardized fast-food restaurants, individual gastronomy rarely has an economic chance.
6 / 10
Restaurants fail within the first three years
With the current advances in the field of robotics, UX Design and AI, robots are the perfect solution for the problem at hand and enable chefs to focus more on the creative and value adding processes in their businesses. Once a robot learned a set of recipes from a chef, it will be able to output meals with a higher precision and speed than any human, without breaking a sweat.
THE CHALLENGESWE TACKLE
HOLISTIC SYSTEM DESIGN
At GoodBytz we tackle a variety of technological disciplines to provide chef’s with a tool that will amplify their capabilities in an unprecedented way.
Intelligent Robotic and AI
Intelligent Robots power the cuisine of tomorrow. The combination of sensor feedback with AI is crucial to navigate and control within a complex environment like a kitchen.
The integration of various cooking technologies into our systems allows us to leverage the expertise of well tested cookware and enables users to easily transfer their cook knowledge onto our robots.
Push the boundaries in a variety of fields like intelligent control software, cloud based microservices, embedded system integration and many more.
We design a tool for chefs which enables them to focus more on the creative and value adding tasks once again. Hence our robotic chef’s must be programmable by everyone.