The quick-service industry has long discussed robotics and automation, but widespread adoption remains limited. A November 2024 PMQ article explores why, despite the promise of labor savings and efficiency, robots like burger-flipping machines or pizza automation tools have not yet become mainstream. Factors such as high costs, technological discomfort, and uncertainty about how pizza-specific automation fits into existing workflows have delayed their proliferation. However, experts believe that rising wages and the need to keep menu prices affordable will eventually push restaurants toward greater automation. For instance, Robb Swanson, a franchisee operating Zorbaz Pizza in Minnesota, has successfully integrated the “Robotics Pizza Cub”  into his operations, noting significant labor and food-cost savings, especially during peak seasons. His positive experience highlights how automation can fill operational gaps without necessarily replacing staff, making it a practical tool for independent operators. 

Conversely, industry innovator Nipun Sharma of Appetronix envisions a future where fully autonomous, human-free kitchens revolutionize the foodservice landscape, particularly for large chains. Sharma’s approach involves partnering with top brands like Donatos Pizza to develop robotic kitchens that serve restaurant-quality food without human intervention, aiming to address labor shortages and improve margins. He argues that partial automation solutions are insufficient and that true efficiency will come from complete back-of-house automation, especially as consumer trends shift toward delivery and carryout, which are less reliant on human interaction. Sharma believes that while independent pizzerias may adopt automation gradually, large chains are less likely to do so until the economics make sense, potentially creating a growing divide between the automated chain model and traditional dine-in experiences. 

To read more, click the link: As Wages Climb and Margins Shrink, is Pizza’s Automated Future Finally Here? – QSR Magazine