27 seconds for a burger: can the robot take over the kitchen?

Robots are no longer just automating assembly lines in industry: they're now entering the kitchen. In California, BurgerBots is offering a fully robotic fast-food restaurant capable of preparing a burger in 27 seconds. A technical feat that raises as many promises as it does questions.

For several years, fast-food chains have been embarking on their digital transformation by automating order taking via self-service kiosks at the entrances to restaurants. The key: time savings, reduced staffing costs, and optimized in-store flow. Now, as artificial intelligence meets advances in robotics, some are even hoping to take this approach further... and automate kitchens. The American restaurant BurgerBots is experimenting...

Based in Los Gatos, California, BurgerBots presents itself primarily as a life-size laboratory for fast-food robotics. Its model is based on a robotic cell capable of preparing a custom burger in just 27 seconds. Two ABB robots operate in tandem: one specialized in the rapid and hygienic handling of toppings, and the other, responsible for final assembly. Each step of the process is guided by QR codes and managed autonomously, including real-time inventory monitoring.

Beyond the showcase effect, the concept also relies on economic motivations. The hospitality sector in the United States, like everywhere else, is suffering from a persistent labor shortage, rising wages, and the difficulty of retaining staff for repetitive tasks. ABB is highlighting these challenges to position its robots as a pragmatic response: according to a study commissioned by the group itself, 89% of hospitality managers and 73% of employees say they are open to the automation of certain tasks.

It remains to be seen whether the initiative marks a real turning point or is more of a technological demonstration. ABB is not new to this: the group is already collaborating with RoboEatz on a robotic kitchen capable of handling several hundred recipes, and with Makr Shakr for automated bartenders. BurgerBots, led by entrepreneur Elizabeth Truong, is part of this dynamic, pushing the integration of robots to a level rarely seen in fast food. The pitch is well-rehearsed: cost streamlining, improved hygiene, consistent production, and reduced waste. But the model remains to be tested on a larger scale. BurgerBots is only a pilot. The project is attracting attention as much for its technical prowess as for its marketing positioning, in a Silicon Valley always eager for innovation.

The use of robots in the kitchen also raises practical and cultural questions. While 67% of employees surveyed welcome the reduction in "hard, dirty, and dangerous" tasks, too much automation could reshuffle the employment landscape in an already strained sector. And it remains to be seen whether the customer experience—beyond speed and precision—is enhanced in perceived quality.