Gastroimpuls with service robot at Hospitality Summit
The theme of this year's Hospitality Summit 2022 in Zurich Oerlikon was "Creating perspectives together". One exhibitor in particular stood out with his perspective.
“Change requires courage,” said Andreas Züllig, President of Hotellerie Suisse, in his opening speech. Both of these qualities – change and courage – were exemplified by the Lucerne-based company Gastroimpuls – Hunkeler Gastro AG at their trade fair booth. The company, which has been a fixture in the hospitality industry since 1946, demonstrated its commitment to progress in the sector with the service robot on display at their stand.
A little yellow helper
This service robot is called «KettyBot», has two shelves on its back and is about 1.1 meters tall. In the case of the Gastroimpuls robot, it had a screen on the front, on which advertising material was displayed.
For Roger Lütolf, Managing Director of Gastroimpuls, the small robot is a suitable eye-catcher at the Hospitality Summit. How this can be used in a company must be decided depending on the circumstances and the desire for support. After all, there are different models with different functions.
Setting impulses in gastronomy
Above all, Roger Lütolf wants to make a statement. His products are meant to be innovative, up-to-date, and sometimes even thought-provoking. And that worked well: Many visitors came to see the robot at the Hospitality Summit. Some were enthusiastic, others somewhat skeptical. "It was often said that the KettyBot “They cannot replace employees,” Lütolf added. From his perspective, service robots are a suitable support for existing employees and are not intended to replace them.
Service of the future at the Hospitality Summit
“Personally, I think robots only make sense if the concept and processes are designed accordingly,” Lütolf explains when asked how he sees the future of the hotel and restaurant industry with service robots. In his opinion, the greatest potential in the hotel industry lies in room service and concierge services. In the restaurant sector, he is familiar with best practices for service robots used to clear dirty dishes.
Thomas Holenstein, managing director and owner of the company, shares this view Sebotics, which sells such service robots, as well as that of Gastroimpuls, in Switzerland. It is important that not only the managers are enthusiastic about the robot, because the employees have to work with it. Since then, however, every test phase has been a complete success and the support of the robots has become apparent very quickly.
For Roger Lütolf it was important that the hotel and catering industry dealt with new topics early on. He hit the right spot at this year's Hospitality Summit and definitely stood out among the exhibitors.
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