Should You Have Serving Robots at Your Restaurant in Australia?

Robots in restaurants? It might sound far out, but amid labour shortages, rising wages, and high turnover, many Australian operators are exploring tech solutions to ease the pressure. Automation is no longer science fiction—it's making its way into real kitchens, dining floors, and front-of-house workflows across the country.

Australia's hospitality sector has been hit particularly hard by workforce gaps. According to Restaurant & Catering Australia, one of the industry's biggest concerns in 2025 is retention and the cost of labour, including wages and compliance. Integrating robotics can be one tool in your toolkit to reduce repetitive tasks, free up staff for higher-value work, and stabilise service levels. 

How Do Australian Diners Actually Feel About Robot Service?

The short answer: curious, but cautious. According to the Toast Consumer Preferences Survey 2025, one in three Australian diners (33.5%) say they’d be excited and impressed to see robots in action. That’s real enthusiasm you can tap into.

But not everyone’s on board. Around a quarter of diners (26%) say the idea would make them uncomfortable, and only 12% say robots would definitely make them more likely to visit a venue (another 26% are on the fence).

When it comes to roles, guests are pretty clear: 42.5% are happy for robots to run food and drinks, but only 26% like the idea of being greeted by one. And here’s the kicker—73% say they wouldn’t pay extra just because a restaurant uses robots.

The takeaway? While there's genuine intrigue around robots, many diners view them as helpers rather than hosts. They're more comfortable with mechanised food delivery than a robot shaking hands at the door. Understanding this helps you make smarter decisions about where and how to deploy robotic assistance.

Where Do Robots Shine and Where Do They Fall Flat?

Robots excel in specific scenarios. They're brilliant for food running and tray service, especially in venues with long corridors, repetitive loops, and minimal obstacles. They handle clearing plates and bussing duties well—the dirty, dull, repetitive side of service that can wear down your team. High-volume fast-casual or food-court settings are ideal, where consistency and speed matter most. There's also the promotional and novelty appeal: for a time, the presence of a robot can generate social media buzz and conversation.

Of course, robots have their limits. They’re not a natural fit for fine dining or highly theatrical experiences, where warmth, intuition, and quick thinking are part of the magic. 

In tight service lanes or maze-like layouts, robots can struggle to navigate corners and crowds. And when it comes to high-touch moments like greeting guests, upselling dishes, handling special requests or complaints, there’s really no substitute for a skilled human.

We’re already seeing this play out in Australia. A café in Canberra brought in a $30,000 autonomous robot to run food and clear tables. The owner says it hasn’t replaced anyone—it just “makes everyone work a little smarter” by handling the repetitive runs, leaving staff free to focus on guests.

In Sydney and Perth, restaurants like Planar, Authentic Bites (see video below), and Casa at King’s Wharf have introduced BellaBot as a robot server to assist with delivering dishes.

For broader industry context, the Australian Bureau of Statistics provides valuable data on hospitality employment trends and labour market dynamics that can help inform decision-making around automation and workforce planning.

What Legal and Operational Factors Should You Consider First?

Before you roll a robot onto the floor, there are a few practical boxes to tick.

Safety comes first. Robots introduce new risks—collisions, tripping hazards, battery fires, and navigation errors. You’ll need a thorough risk assessment, mapped-out service routes, emergency stop functions, proper staff training, and ongoing oversight. Safe Work Australia provides useful guidelines for safely introducing new technology in the workplace.

Employment and compliance matter, too. If robots change how staff work, those shifts must still comply with contracts, awards, and workplace agreements under Fair Work Australia regulations. Make sure your team is consulted, duties are clearly defined, and no roles are inadvertently eroded.

Keep the ongoing costs in mind. Robots aren’t a one-time purchase. They need regular servicing, replacement parts, software updates, and sometimes paid support contracts—costs that can add up over time.

Make sure everything talks to each other. Your robot should work smoothly with your POS, kitchen tech, and order systems. If it doesn’t, you could end up with new headaches instead of solving old ones.

Think about insurance and your space. If a robot causes damage or someone gets hurt, you’ll want to know exactly who’s responsible and make sure your insurance covers it. And don’t overlook the basics: clear, level floors, well-planned routes, and space for charging and turning all make a big difference to day-to-day use.

So… Should Your Restaurant Give Robots a Go?

Robots aren’t here to replace hospitality—they’re here to take some weight off your team’s shoulders. By handling the repetitive, labour-heavy jobs like running food or clearing tables, they free up your staff to focus on what people do best: welcoming guests, giving great recommendations, and creating genuine, personal experiences. Keep the heart of service human as let your greeters and hosts set the tone for the entire meal while the robots handle the runs in the background.

It’s usually smart to start small. Try a pilot in one section of your dining room and see how it goes in real service. If it’s working well and everyone’s on board, you can gradually expand. If not, make a few tweaks—or pause and rethink—before going bigger.

Remember: robots are a tool in your hospitality toolkit, not centre stage. The heart of your restaurant will always be the people. Technology should enhance those connections, not replace them.

Next Steps

You don’t have to go “full robot” to see the benefits of smart tech. Start with tools that work alongside your team, not instead of them. For example, Toast Mobile Order & Pay lets guests order straight from their phones, easing the pressure during busy periods and speeding up table turns without losing the personal service that keeps people coming back.

Whatever you decide to do, the real magic lies in balancing innovation with the human touch.