Robots in the Kitchen Culinary Automation and its Impact on Food Quality and Guest Perceptions in Hotel Restaurants

Abstract

With the rise of smart technologies, robotics and automation have entered the culinary sphere of five-star hotel restaurants. This research explores the influence of kitchen robots on food quality and guest perceptions, comparing data from two premier five-star hotels ITC Hotels – Innovation Lab, Gurugram  and Taj Hotels – IHCL Innovation Incubator, Mumbai. The study employs a mixed-methods approach, using guest surveys, chef interviews, and observational data to understand the operational, sensory, and experiential impacts of automation. Results show significant improvements in consistency, hygiene, and speed but mixed reviews on the authenticity and emotional connection to food. Statistical analysis through paired t-tests and ANOVA revealed that while objective quality metrics improved, subjective guest satisfaction differed based on expectations. The findings contribute to understanding how robotics can be strategically integrated without compromising the essence of hospitality.