Will Jack Ma s unmanned restaurant really be an unmanned restaurant?

Ma Yun's Hippo Nanxiang Restaurant in Shanghai is also the first restaurant in China that is almost entirely robot-operated, and if you eat in this "unmanned restaurant", then you only need a mobile phone to complete all the operations.

The development of unmanned restaurants, there are differences at home and abroad, indeed as a new thing, it has developed to the present is not complete, at present, unmanned restaurants only have large catering brands and fast food industry to its acceptance is relatively high, many catering companies have a wait-and-see attitude towards it, why is this?

We have closed 4 out-of-town branches from the world's most famous unmanned restaurant, eatsa, and only left 2 main stores in San Francisco. Operating across regions, EATSA is slow to perceive the process of food standardization, especially when introducing new dishes.

From the above, we can learn from the first is that EATSA is expanding too fast, and the second is the "lack of feedback" from customers to the dishes in the process of expanding to other places, the first is avoidable, and the second is the gene carried in the womb of the unmanned restaurant.

Unmanned, the most important thing is to save labor costs, the original staff work to the maximum extent through the machine, in the past, traditional restaurants need at least 2 nominal waiters are useless. Indeed, with less human involvement, Eatsa's circulation is very efficient, and for white-collar workers who are increasingly busy with work and time is precious, the close to "order and grab" dining experience is also a beautiful story of technology-enabled life.

At the same time, however, the role of people in interacting with customers and listening to feedback has been lost. In countless dining experiences (even at fast food restaurants), many people must have tried to report to the restaurant waiter, such as the dish is too light or too salty, in the hope that the next meal will have a better taste.

From this example, we can see that the waiter is a two-way way to the restaurant, and the salary cost is not good, but in the restaurant, the waiter will become the clerk and often become a "customer feedback collector", asking questions such as whether the dish is delicious or not, whether it is appetizing, and some will also send out "questionnaires" in the hope of getting customer feedback and pertinent suggestions. And these timely feedback and experience are difficult to achieve in unmanned restaurants.

On the other hand, for "no one" for customers, it naturally means that the dissatisfaction and slots that may be caused by the waiter are eliminated, but there are two sides to every coin. On the other hand, it also means taking away some of the potential amazement and pleasure. Why?

Different people's tastes are different, and so are people's interactions. The style you hate is exactly what others like. What's more, people are visual animals, doesn't an unmanned restaurant mean that there are a lot of beautiful women and handsome guys?

This summary is not to sing the praises of unmanned restaurants, but to point out what unmanned restaurants lack at this stage. After all, the cost of employment is constantly increasing, and the inability to recruit waiters is also a pain point in the catering industry. However, I believe that after solving the problem of customer interaction and feedback, unmanned restaurants will no longer be just a concept proposed by a few catering companies, but will truly become a powerful tool for the majority of catering industry to reduce costs and increase benefits.

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