From automated kitchens and robot servers to data-driven menus and smart supply chains, China's largest city aims to lead the nation in the transformation to a "smart restaurant" model.
An action plan released on November 11 by the Shanghai Municipal Commerce Commission and four other agencies aims for Shanghai to become a "nationally leading, world- class" center for technology-driven restaurant models by 2028.
Over the next three years, more than 70% of food, fast food, and beverage chains are required to integrate smart technology across their entire value chain. For full-service restaurants, this percentage must exceed 50%.
The city will also build a smart kitchen system, implement 3-5 pilot "AI + dining" projects, and promote the formation of technology solution providers for the food service industry. At the same time, Shanghai encourages local food brands to expand into international markets through the smart supply chain system the city is developing.
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Li Yingtao, a partner at Shanghai-based consulting firm MCR, believes this strategy could accelerate the industry's restructuring, giving a significant advantage to large-scale restaurant chains capable of investing in technology, while smaller, family-run restaurants may struggle if they lack the necessary digital capabilities.
However, this transition also opens up opportunities for companies that provide solutions to help small restaurants revamp their operations.
With millions of workers employed in the food service industry across China, Shanghai is urging chains with standardized menus – such as fast food and beverage – to switch to a “no staff or minimal staff” model.
This includes the deployment of frying robots, rice cooking robots, smart beverage dispensers, and automated burger systems. The city will also support the construction of smart central kitchens with automated washing, cooking, and packaging processes.
Shanghai's plan emphasizes the goal of preserving and innovating traditional cooking skills in the context of automation, while maintaining consistent flavors for dishes. Additionally, AI-based menus and nutritional tools will be encouraged in restaurants.
However, introducing robots into the kitchen raises concerns in a culinary culture that values craftsmanship and the sensibility of human chefs. Analysts warn that if robots detract from flavor or create a "mechanical taste," customers could strongly object.
Li Yingtao argues that service robots may offer an enjoyable experience in the short term, but cooking robots face more challenges due to the delicate demands of Chinese cuisine. Zhao Zhijiang, a researcher from the consulting firm Anbound, warns that the development of smart kitchens could push the industry toward processed foods, eroding regional culinary identities and making dining experiences less human.
Experts also suggest that automation will reshape the labor market more than it will create a wave of direct layoffs. Repetitive, low-skill jobs like dishwashing, serving, or food preparation are easily replaced by robots. Conversely, new positions related to equipment maintenance, digital operations, data analytics, and AI-based management will create demand for a higher-skilled workforce.
Source: https://congluan.vn/thuong-hai-thuc-day-nha-hang-ai-va-bep-an-tu-dong-10318034.html
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