From July 14-17, we attended the IFT in Chicago and had the pleasure of meeting the RoboCrisp team. RoboCrisp, the US subsidiary of RoboArte, is set to open a stylish chicken restaurant and bar in New York by the end of this year. Moreover, it is led by CEO Sora Pae, who brings over 20 years of F&B experience from Texas. RoboCrisp is, therefore, addressing one of the biggest pain points in the industry: employee management. To tackle this issue, they plan to employ innovative kitchen robot systems for efficiency and precision.

Sora Pae is implementing Robocrisp’s kitchen robots to maximize operational efficiency. For example, the automated kitchen system efficiently takes care of repetitive tasks, thereby freeing up staff to focus on customer service and creative cooking. By integrating a kitchen robot, she expects to see a significant reduction in staff stress and an increase in customer satisfaction.

RoboCrisp is also testing various kitchen robots, including automated serving and food preparation robots. These robots deliver high efficiency and consistent quality. Additionally, Nexarobo is responsible for distributing and maintaining these robots, ensuring smooth installations and ongoing service. Furthermore, the kitchen robot solutions provided by Nexarobo aim to set new industry standards.

By adopting RoboCrisp’s vision and robotic technology, we are setting new standards in the US market. Moreover, the upcoming New York restaurant and bar will attract significant attention with its innovative kitchen operations. In fact, it has the potential to reshape the F&B industry’s paradigm by incorporating advanced kitchen robots.