Logo_Service & Tourism: Current Challenges_eng

Spatial Organization of Tourism and Hospitality

Vol. 20 No. 2 (2026)

ROBOTIZATION IN THE RESTAURANT BUSINESS

DOI:
https://doi.org/10.22412/2414-9063-2026-20-2-191-204
Submitted
June 2, 2026
Published
May 13, 2026

Abstract

Robotization of the restaurant business in 2024–2026 is characterized by a transition from point mechanization to the integration of autonomous and semi-autonomous robotic subsystems into the digital framework of enterprise operations. The purpose of this article is to develop and substantiate a systems-­analytics approach to the implementation and operation of cooking, service, and logistics robots in the operational systems of Moscow restaurant enterprises without conducting an economic assessment or case modeling. The methodological framework incorporates process analysis, systems engineering principles, the concept of end-to-end process observability, and organizational analytics methods (including process mining and digital twins as verification and monitoring tools). The scientific novelty consists of (1) proposing an architecture for a restaurant robotic system as an extension of the automated control system (POS – ​OMS – ​KDS – ​WMS/warehouse – ​CRM – ​BI), (2) formalizing integrated data points for analyzing the quality of robotic operations, and (3) introducing a restaurant operating system robotic readiness index (RORII) aimed at assessing technological readiness, integration compatibility, safety, and personnel and organizational adaptation. The obtained results can be used in developing technical specifications for robotization, selecting robot classes, and creating operating procedures for Moscow restaurants.

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