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A Robotic Bartender is any robot who prepares or serves alcoholic beverages (and some non-alcoholic beverages) from behind a bar. Bartenders can work in any licensed establishment including a “bar” and also taverns, restaurants, hotels, casinos, and other locations.
The Global Robotic Bartender Market accounted for $XX Billion in 2023 and is anticipated to reach $XX Billion by 2030, registering a CAGR of XX% from 2024 to 2030.
Bringing a robot bartender to market 2.5 times faster by eliminating design inconsistencies and streamlining development Yanu, the fully autonomous bartending robot, looks like something out of a science fiction movie. Standing nearly 10 feet tall, the assembly is large, cylindrical, and sleek.
Several touchscreens on its countertop display drink choices ranging from a martini to an old-fashioned. As soon as they input the order on a screen, Yanu’s single robotic arm springs to life. It grabs a glass and swivels 180 degrees to the ice dispenser.
Next, the arm raises the glass, navigating it along a series of ingredient dispensers that hang from the ceiling. After moving through the correct combination, the arm lowers itself and hands the finished drink.
Though this robotic feat is impressive enough, mixology is just the beginning. In addition to making drinks, Yanu – which is powered by artificial intelligence (AI) and handles credit card and mobile payments, verifies a client’s drinking age and communicates with patrons.
Yanu is capable of making up to 100 drinks in one hour and up to 1,500 cocktails in a single load. Whether suggesting a drink or cracking a joke, this robot is poised to revolutionize the food and beverage industry.
The robot is the brainchild of Alan Adojaan, chief executive officer (CEO) and founder of Yanu Robotics (which is also the company’s name). Although the company’s first product is a highly sophisticated service robot, Adojaan’s background is in hospitality, not robotics.
As anyone in food service or bartending can tell, the industry has its fair share of challenges, especially now. Examples include a high staff turnover rate, labor shortages, high recurring expenses, and an emerging need for contactless food and beverage service.
