Researchers at the University of Mississippi are examining the potential of robotic chefs to address labor shortages in the restaurant industry while also evaluating public perceptions of automation in food service. Jeffrey Pittman II, an instructional assistant professor in nutrition and hospitality management, is leading the study, which considers both the advantages and the skepticism surrounding robotic kitchen staff.
Automated cooking technology has been implemented in restaurants worldwide, with some establishments in Mississippi already employing robotic servers. Pittman highlights the reliability of robotic chefs, noting that they adhere to food safety standards, do not require breaks, and have minimal maintenance needs. With the restaurant industry experiencing an annual employee turnover rate exceeding 70%, according to the Bureau of Labor Statistics, automation could provide a solution to staffing challenges.
James Taylor, an associate professor in the same department, attributes ongoing labor shortages to long-standing industry issues exacerbated by the COVID-19 pandemic. He points out that automation is already present in front-of-house operations, such as self-service kiosks and automated drive-thru systems, making the introduction of robotic chefs a logical progression.
Despite their advantages, robotic chefs face skepticism. Pittman acknowledges concerns that automation may replace human jobs and lack the creative or personal touch associated with traditional cooking. However, he argues that robots are not intended to replace chefs but to function as support systems, handling repetitive tasks while allowing human workers to focus on supervision and quality control.
The industry’s hiring challenges are linked to low wages and demanding work environments, Pittman says, noting that fewer people are applying for restaurant jobs due to concerns about work-life balance and financial stability. He suggests that integrating robots into kitchens could help alleviate labor shortages while allowing restaurants to offer higher wages to employees by reducing labor costs.
Taylor adds that automation is unlikely to take jobs from those actively seeking restaurant work, as the labor shortage itself indicates a declining interest in these positions. Additionally, the introduction of robotics in kitchens could create demand for new roles, such as robot technicians, further evolving employment opportunities in the industry.
While the initial investment in robotic chefs can be substantial—approximately $50,000 to purchase or $3,000 per month to lease—Pittman argues that these costs must be weighed against the expenses associated with employee turnover, which can amount to $5,000 per hire, including recruitment, training, and benefits. Many robotic kitchen systems require minimal maintenance for several years, making them a potentially cost-effective long-term investment for restaurant owners.
