Unmanned restaurants have mixed blessings. To succeed, they still need "warm technology"? | main demo slot gates of olympus, game remi box, casino online free spins no deposit

Last year, at Alibaba’s Yunqi Conference, Jack Ma let everyone see the unmanned restaurant where faces can be scanned. It is understood that there will be no waiters in this future smart restaurant. You only need to order through the electronic screen table. After finishing your meal, you do not need to go to the counter to check out and you can walk out of the restaurant directly. Do you think you are enjoying the "overlord meal"?

Don’t think too much, because the moment you walk into the smart restaurant, your face has been remembered by Alipay, and the bill consumed after leaving the restaurant will be directly deducted from your Alipay account.

Since then, the concept of unmanned restaurants has set off a wave in the industry, attracting the participation of many capitalists, such as Dicos, Wufangzhai, Inadao and other companies.

Why are no-person restaurants so popular?

So what is so special about unmanned restaurants that they are so popular among the public?

First of all, the unique way of experiencing it and shortening the meal time are one of the things that make it a crowd-pleaser.

The transformation of "unmanned" technology has allowed many companies to get on the technology bus, and the emergence of new things is bound to attract the attention of many people. Just look at it from the perspective of the masses and the capitalists, and they have different needs and interests.

It is said that after Jack Ma showed off his Alipay unmanned restaurant concept store at the Yunqi Conference in Hangzhou last year, another fast food company soon joined the craze of unmanned smart restaurants. It was November 9, 2017. Dicos launched its first unmanned self-service smart restaurant in Shanghai. The backer behind it happened to be Alipay’s number one rival, WeChat Pay.

However, the operating models of the two restaurants are still different. Alipay uses facial verification to order food, while Dicos' unmanned restaurant mainly uses WeChat to scan the QR code on the table for self-service ordering. In this technology battle for unmanned restaurants, capitalists are following consumers' willingness to try new things and do what they want. Black technology brings unprecedented experiences, and consumers seem to enjoy it. Even if it is just a gimmick, it is enough to arouse everyone's interest and give it a try.

Moreover, 15 minutes after Hema Xiansheng subverted traditional catering with its "one-minute steamed fish" operation, according to relevant news reports, in the unmanned smart restaurant launched by Dicos this time, the entire process from placing a successful order to receiving a notification to pick up the meal only takes about five minutes. Customers only need to follow the prompted password to pick up the meal at the corresponding dining cabinet.

Compared with traditional catering consumption scenarios where you need to queue up and wait for a long time before dining, Dicos' unmanned buffet restaurant clearly beats most traditional catering companies in terms of dining efficiency. It is understood that the operation of shortening the waiting time for meals has been praised by many people, especially office workers who have fixed working hours.

Secondly, it is particularly important for enterprises to reduce corporate expenditure costs and increase operating profits.

Whether it is traditional catering or Internet catering, the most important thing in the catering industry is to be able to increase revenue and reduce expenditure. Minimizing operating costs is an issue that every catering company has been paying attention to since its birth. many peopleIt is not unreasonable to think that the operating profit of a restaurant is reflected in the fullness of its store, but this is only part of it. The table turnover rate is the key to determining the profit.

For example, if a restaurant has 100 tables, if the number of tables receiving guests in a day is less than 100, then the table turnover rate for that day is zero; if 200 tables of guests are received that day, then the table turnover rate is 100%. In short, the higher the table turnover rate, the higher the restaurant’s profit. The table turnover rate of unmanned restaurants is significantly higher than that of traditional restaurants. This is one of the reasons why capitalists are rushing to "pay tuition" to enter the market.

It is worth noting that on the surface, the capitalists do not want to miss the pot of gold in unmanned catering, but in fact, what they are really interested in is the big data of customers behind technology and the Internet.

It is reported that the smart screen of Alibaba's future smart restaurant will remember the customer's historical order records. The next time the customer dines, based on their historical dining records and through big data analysis, personalized recommendations for dishes will be made based on the preferences of different customers. In this way, firstly, it improves the efficiency of restaurant operation, and secondly, it is also good news for customers who have difficulty in choosing.

In short, customers' dining speed is reduced, and the restaurant's table turnover rate can also increase. It seems beautiful to both customers and businesses. But since it is a trend led by technology, then technology is a double-edged sword. Behind the touted flying, there are actually many "hidden reefs" hidden behind it.

"No one" restaurant has frequent internal problems, and it seems to be less humane to the outside world

In fact, to put it bluntly, judging from the current situation, unmanned restaurants can be divided into two models: one is that there are no waiters in the dining area, customers order food through self-service, and the final step of picking up the food is still through the window, but through the window you can still see the figure of the chef and others preparing the meal; the other is that there is no waiter or chef involved in the whole process, from ordering to picking up the meal, the customer completes the meal by himself, and the final step of picking up the meal is done by himself in the smart cabinet, and the completion of the meal is completed by the machine.

But to be honest, unmanned restaurants do save a lot of manpower in ordering and delivering meals, but accordingly, customers will also be troubled by problems they encounter during their meals because they cannot find waiters to provide feedback. Because in traditional restaurants, customers can directly communicate with the waiters or chefs in the store whether they are satisfied with the dishes they ate that day, but in unmanned smart restaurants, what customers can experience is the product of technology, and the communication and feedback link is naturally lost.

This is still difficult for many consumers to accept in the short term. Therefore, no matter which model the current unmanned catering companies use or even create other models, they will inevitably have the following problems.

On the one hand, although the technology of unmanned restaurants has begun to show its brilliance, it still has limitations. As we all know, the concept of "unmanned" means that there will be more elements using technology or the Internet of Things, and even the entire process will be technologically or Internet-of-Things. Then again, without human controllable factors, technology may get out of control.

For example, no one can guarantee that the machine will not have problems during the dining process in the future, so technical problems such as machine failure and disorder in the ordering system will inevitably occur. It can be seen that there is no serviceEven if there are no employees, technical failures will still leave many customers at a loss. From this point of view, unmanned restaurants still cannot reach the point of being truly "unmanned" because waiters are still needed on some level.

In addition, according to relevant media reports, many unmanned restaurants have been stopped by relevant units because they exceeded the permitted business scope and were suspected of operating beyond the scope. Therefore, the reason why the unmanned restaurant, which is at the forefront of the storm, was ordered to be shut down has made many people wonder whether it is because of substandard hygiene or other reasons? It seems that unmanned catering still needs to make corresponding explanations to the outside world in terms of the kitchen that people cannot see.

On the other hand, although the existence of unmanned restaurants speeds up people's dining, it always feels a little less humane. Behind the intelligence, the experience of some users is still ignored.

This has to start from the source. To say that the ancestor of the unmanned restaurant is none other than the Eatsa restaurant in the United States. Eatsa's unmanned restaurant opened its first store in 2015 and expanded to seven by the end of 2016. It is reported that the consumption scenario of Eatsa's unmanned restaurant is that customers use iPad or enter the APP to order food by themselves, and take the food from the self-service cabinet. There is no waiter involved in the entire consumption process. Today's Dicos unmanned restaurant still has the shadow of Eatsa in the past.

However, in less than three years of operation, Eatsa closed five stores, leaving only two stores in its San Francisco base camp. According to Eatsa's reason for closing the store in the announcement blog post, it is because the store is expanding rapidly and cross-regional operations make it difficult for the company to quickly judge the degree of standardization of food, which leads to problems with the quality of the dishes.

If the United States is a bit far away, then last year there were also unmanned noodle restaurants that were closed in Shanghai. It is understood that the operator of the unmanned noodle restaurant is Shanghai Ludou Catering Management Company. The reason for the closure is that the noodles are not freshly made and sold. According to relevant media reports, the food processing mode is to quickly defrost the noodle soup box that has been stored at minus 18 degrees Celsius, and the top of the noodle soup box is poked through the water injection port, and boiling water is poured in. The entire process is completed by a machine.

Various phenomena have shown that no matter how unmanned restaurants convey their superb unmanned technology, they will eventually return to the most traditional issue of dish quality. Customer satisfaction in the catering industry comes only from service and quality. Since "unmanned" technology has replaced waiters' services, companies should put corresponding efforts into the quality of food, so that consumers can find a balance.

Therefore, there is no doubt that the emerging blue ocean of unmanned restaurants will attract more and more players. Unfortunately, no company has yet dared to take up the banner of unmanned restaurants.

In the future, "warm technology" may be a breakthrough for unmanned restaurants

However, it is foreseeable that with the continuous development of technology, humans in the technological society will have demand for unmanned smart restaurants. But in the final analysis it is still a competition of technology. If companies want to take the lead in the unmanned restaurant business, "warm technology" may be a major direction to be developed in the future.

The so-called "warm technology", as the name suggests, is technology products that warm people's hearts. Entering the 21st century, the exploration of science and technology is not too difficult for mankind.question. However, how to refine cold, dumb, and unemotional technology into technology that can bring warmth and care to people will be a topic that every company should explore in the future.

The aforementioned unmanned restaurant of Dicos is reported to have launched a series of products such as noodle pancakes and special burgers that can be made on-site based on intelligent technology in order to make up for the humanized service problems that may arise from the "unmanned restaurant". However, this only provides some guarantee on the quality of the food, and does not seem to have reached the level of "no one".

Therefore, if you want to be truly "unmanned" and allow customers to feel the extra warmth and care brought by technology, you can improve technology while arranging robots in unmanned restaurants, so that robots can replace human waiters to supervise and manage the restaurant. Therefore, it is still unclear who will be the first to make bold attempts in the future, but what determines who will be the leading breakthrough may be the "warm technology" that everyone is looking forward to.

In general, the "unmanned" business model has gradually spread across all walks of life. For the capitalists who invest in unmanned restaurants, what they should be concerned about is not how to keep the company alive, but how to improve and strengthen this new technological project. Think about which unmanned restaurant company will mature "technology + humanities" first in the future, then whoever will be able to win the priority in the industry.

Finally, the situation of unmanned restaurants may become more mature as various companies chase each other. Moreover, "warm technology" created through humanities is also the most likely to be accepted by the public. Therefore, unmanned restaurants with “warm technology” are promising in the future.