Published on 13 dec 2023 • 5 min read
Jean-Luc Frusetta, Deputy General Manager of Ferrières School, is always on the lookout for innovations in the hospitality and catering universe, especially when it comes to a robot for restaurants. Leading an institution where tomorrow's professionals in hospitality, gastronomy, and luxury are trained, he recognizes the challenges of labor shortages in the food and drinks sector. Tested in real-life situations and approved, Plato, designed as a service robot, is seen as an essential assistant, particularly given the socio-economic evolution of the sector.
Jean-Luc Frusetta: We encountered Plato at the EquipHotel trade fair. Our students, the future leaders in the food and drinks industry, had varied reactions. At Ferrières, we emphasize the importance of being ahead in technology, especially with robots that deliver food.
Jean-Luc Frusetta: We used Plato to assist with serving food and clearing during an event. It proved very efficient in handling dirty dishes after a meal, showcasing its potential as a delivery robot in the hospitality sector.
Jean-Luc Frusetta: By allowing servers to focus on enhancing customer interactions, Plato, the serving robot, improves the guest experience.
Jean-Luc Frusetta: Plato, as a specialized service robot, can efficiently deliver food to a table of nine guests in one go. This not only streamlines the service but also elevates the dining experience.
Jean-Luc Frusetta: : In luxury settings, Plato could redefine service standards, helping staff avoid extensive manual labor. It could also serve as a delivery robot in a smoking room, ensuring guests don't miss out on any entertainment.
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