Artificial intelligence – is this the end of hospitality?
Thomas Holenstein, der Pionier in Sachen Digitalisierung und Robotik, eröffnete die Diskussion mit seiner Arbeit in der Robotik. Holensteins Firma Sebotics war massgeblich an der Einführung von Servicerobotern in der Schweizer Hotel- und Gastrolandschaft beteiligt. Er betonte, dass der Ausbruch der Corona-Pandemie und die damit einhergehenden Einschränkungen für Gastronomiebetriebe einen Wendepunkt für seine Robotik-Innovationen darstellten. Seine Vision: Repetitive, einfache Tätigkeiten durch Roboter ausführen zu lassen. Dadurch menschlichen Mitarbeitern mehr Freiraum für Gastfreundschaft und Service zu ermöglichen.
Tim Moitzi, as an application pioneer, complemented this perspective with his experiences at the Neuro Campus Hotel DAS MORGEN. Moitzi, who has implemented robotics in his operation, highlighted the importance of increasing efficiency through technology. He described how the use of robots and digital systems, such as automated check-in/check-out processes, not only improves operations but also creates new opportunities for personalized service and guest experiences.
AI and robotics
Moderator Hilmar Gernet brought a critical perspective. By addressing potential risks and ethical concerns surrounding the ongoing development of AI and robotics. Both guests agreed that as technology advances inexorably, it is essential to manage its development responsibly and keep potential risks in mind.
The discussion also highlighted the practical aspects of technology implementation, such as investment costs and the adaptability of different business sizes. Holenstein and Moitzi shared personal experiences and challenges and emphasized the importance of tolerance for mistakes and continuous learning.
Future of digitalization
Finally, thoughts turned to the future. How will advancing digitalization continue to change the hotel and catering industry? Both experts agreed that the industry is still in its infancy when it comes to digitalization and robotics. But they see huge potential to revolutionize the quality of hospitality.
Diese Diskussion war nicht nur ein Einblick in die Zukunft der Gastfreundschaft, sondern auch ein Appell an die Branche, die Chancen der Digitalisierung und Robotik zu umarmen und gleichzeitig verantwortungsbewusst mit ihren Herausforderungen umzugehen. Thomas Holenstein und Sebotics stehen an der Spitze dieser revolutionären Bewegung.
The entire conversation in full length with all the facts about artificial intelligence in the catering industry:
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