Restaurateurs have been experimenting with ways to address the shortage, from robots that can wok-fry rice and noodles to iPad menus and bullet train delivery systems, external. None, however, has so far gone to the extent of having robots fly around serving food to diners.
Infinium Robotics’ chief executive officer Junyang Woon says that his technology frees up capacity: “So staff are able to interact more with customers and enhance their dining experience.”
Drones can pose safety and liability issues, especially when used indoors. In December, a drone crashed, external into someone’s face at a TGI Fridays outlet in New York.
But Mr Woon says their machines use onboard cameras and sensors to ensure they do not collide with one another or with people. Their blades are covered with grates.
Is it all just a gimmick, or can it be a long-term solution?
Non-profit director Stacey Choe, who eats out four times a week, balks at the idea of drone waiters.
“It provides efficiency especially at bigger establishments. So it could well be the future. I would be keen to try it, it’s a novelty – but it’s something that’s not very attractive in the long run. I just think service needs to feel personal,” she says.