Automate
food service operations
from small self-service to full autonomy.
We design and develop solutions such as robotic kiosks, smart lockers, and loss prevention hardware.
bobnet OS
Unified IoT + business workflows
Automated Solutions
Hardware-ready deployments
Why use our platform?
How it works?
L1 – Low Complexity
Self-service pickup and basic retail, zero counter involvement
Many food service operations lose time and efficiency on simple handover tasks: passing prepared items, managing pickup orders, handling packaged food, or supervising refrigerated storage. These actions are necessary but add no culinary or brand value, while increasing queue pressure and staffing needs.
This category of solutions enables controlled self-service pickup and basic food retail, allowing customers to collect items independently. Operations remain unchanged, but counter load is reduced and availability is extended beyond staffed hours. Deployment is fast, with minimal operational risk.
This level is especially useful for QSRs, cafés, bakeries, and food brands that want immediate relief during peak hours or a low-risk entry into automation.
What it solves for the business
How it works
Customers pick up food or drinks from smart lockers. Access is validated via QR, app, or order code, and all pickups are logged. No active preparation or mechanical dispensing is involved.
Lower counter staffing pressure
Faster order fulfillment
Minimal CAPEX, fastest rollout
Example solutions
Efficiency Calculation
In food service environments, a large volume of staff time is spent on simple pickup and handover tasks: prepared meals, desserts, drinks, bread, or pre-packed items. These interactions are short, but constant, especially during peak hours.
~50
pickups/ day
25
minutes per pickup
~300
operating days/year
Typical business impact
625
manual hours/ year
75%
of the volume absorbed
90%
adoptation rate
420h
saved/ year
–0.2 FTE
per solution/ per location
What this means in practice: Each unit removes the need for constant counter presence for pickups and reduces queue pressure, especially during lunch and evening peaks. At scale (multiple lockers per location), this replaces part-time counter staff.
L2 – Medium Complexity
Use case: Automated dispensing and temperature-controlled service
As menus expand and operating hours stretch, manual handling of warm meals, salads, bakery items, drinks, and refills becomes inefficient. Staffing these services continuously is costly, especially outside peak hours.
This category introduces active dispensing and temperature control, allowing food and drinks to be served consistently without staff presence. Portions, freshness, and access are controlled automatically, reducing waste and variability.
This level is ideal for operators seeking to extend service availability and standardize quality without adding kitchen or service staff.
What it solves for the business
How it works
Products are dispensed through active modules that maintain temperature and validate containers or bowls. The system triggers simple mechanical actions and logs each transaction.
Partial replacement of prep or service roles
Increased throughput during peak hours
Higher utilization of limited space
Example solutions
Efficiency Calculation
Many food and beverage services are constrained by staffing rather than demand: warm meals, bakery items, salads, refills, ice cream, or drinks that require basic preparation or temperature control.
~70
transactions/ day
~4
minutes manual handling per transaction
~330
operating days/year
Typical business impact
~1,540
manual hours/year
80%
coverage
~1,110 h
saved/ year
90%
adoptation rate
~0.55
per solution
What this means in practice:
One solution typically replaces a half-time food prep or service role, especially during off-peak or extended hours, while ensuring consistent quality and portioning.
L3 – High Complexity
Automating food and beverage preparation workflows
Coffee preparation, smoothies, cocktails, soups, and hot meals are among the most staff-intensive processes in food service. These workflows require consistency, speed, and hygiene, while demand fluctuates heavily throughout the day.
This category automates complete preparation and serving workflows, reducing reliance on skilled labor while maintaining predictable quality and output. Staff move from execution to supervision.
This level is especially relevant for high-volume locations, transport hubs, campuses, and brands facing chronic labor shortages.
What it solves for the business
How it works
Multiple components (dispensing, heating, mixing, validation, pickup) are orchestrated into a single automated workflow, delivering finished products directly to the customer.
Replacement of 1+ full-time operational roles
Consistent quality regardless of time or location
Predictable operating costs
Example solutions
Efficiency Calculation
At this stage, automation replaces not just handover, but preparation and serving workflows for coffee, drinks, bakery items, meals, and soups. These processes are staff-intensive, skill-dependent, and highly sensitive to peak demand.
~100
orders/ day
~8
minutes manual preparation and serving time
~360
operating days/year
Typical business impact
~4,800
manual hours/year
80%
of orders handled
85%
adoption
~3,300h
saved/ year
~1.5-1.6 FTE
per solution
What this means in practice: Each system replaces one full-time barista, cook, or service role, while delivering consistent quality, predictable throughput, and built-in upsell logic.
L4 – Very High Complexity
Use case: Fully autonomous food service zones
In large venues or high-traffic environments, food service often operates as a zone rather than a single counter: breakfast areas, bakery corners, lounges, or street-food clusters. Staffing these zones continuously is inefficient and hard to scale.
This category enables entire food service areas to operate autonomously, combining multiple preparation and dispensing systems into one coordinated zone.
This level is well suited for hotels, campuses, business districts, travel hubs, and events.
What it solves for the business
How it works
Multiple automated systems are integrated into a single operational flow, managing ordering, preparation, pickup, refills, and returns centrally.
Replacement of entire small teams per zone
Extended operating hours without added cost
High scalability with predictable performance
Example solutions
Efficiency Calculation
Some food service environments operate as zones rather than single counters: breakfast buffets, bakery corners, lounges, street-food clusters, or campus food hubs. Staffing these continuously is costly and difficult to scale.
A typical zone-level workload:
~180 customer interactions/day
~7 minutes manual handling per interaction
~300 operating days/year
This equals ~6,300 manual hours/year.
With ~85% coverage and ~90% adoption, these zones eliminate approximately ~4,800 hours/year, equivalent to ~2.4 FTE per autonomous food service zone.
~180
customer interactions/ day
~7
minutes manual handling per interaction
~300
operating days/year
Typical business impact
~6,300
manual hours/ year
85%
coverage
90%
adoptation rate
4,800h
saved/ year
~2.4 FTE
per autonomous food service zone
What this means in practice: One autonomous zone replaces an entire small team, while operating longer hours with stable quality and lower operational risk.
L5 – Extra High Complexity
Operating food service brands and networks with minimal routine staff
At scale, food service brands struggle with staffing volatility, inconsistent execution, and rising operational costs across multiple locations.
This category enables fully autonomous food service networks, where preparation, distribution, pricing, freshness, and refilling are orchestrated centrally across many sites.
This level is designed for chains, franchise networks, and large operators aiming to scale without linear increases in labor.
What it solves for the business
How it works
Multiple autonomous zones and systems are managed under a single orchestration layer, enabling consistent execution across cities or regions.
Replacement of full store teams per location
Strong TCO and margin improvement
Data-driven operations and supplier automation
Example solutions
Efficiency Calculation
At the highest operational maturity, automation replaces distributed food service teams across multiple locations: coffee networks, bakeries, healthy meal distribution, catering, or rotating chef-specials concepts.
A conservative multi-location baseline (per location):
~300 routine operations/day
~6 minutes manual handling
~365 operating days/year
This results in ~10,950 manual hours/year.
With ~85% operational coverage and ~90% adoption, the system eliminates approximately ~8,400 hours/year, equivalent to ~4.2 FTE per location.
Across networks, this scales linearly.
~300
routine operations/ day
~6
minutes manual handling
~365
operating days/year
Typical business impact
~10,950
manual hours/ year
85%
operational coverage
90%
adoptation rate
8,400h
saved/ year
~4.2 FTE
per location
What this means in practice: These solutions replace entire store teams, enabling food brands to scale locations without linear growth in staffing, while maintaining pricing, freshness, and brand consistency.