Should You Have Serving Robots at Your Restaurant in Ireland?

Robots in restaurants aren't pure sci-fi anymore as they’re already trolleying plates and bussing tables in some Irish establishments. The real question is "do they make business sense for your concept, team, and guests?" Below is a practical look at when to consider them, what Irish diners actually think, what the law expects, and how to test the waters without blowing the budget.

When Robots Can Help And When They Can't

Robots work brilliantly in high-volume operations where runners cover long distances between the bar, pass, and tables, or when you're dealing with awkward layouts like upstairs dining rooms. They shine in concepts that are happy to blend tech with hospitality, perhaps alongside QR order-and-pay systems. They're particularly useful at BOH/FOH pinch points where bussing or plate-running slows down your ticket times.

That said, they're a poor fit for tight, maze-like dining rooms with lots of steps or dim sightlines. If your brand lives and breathes slow, high-touch table service, or if the experience centres around the theatre of your servers, like at chef's counters or tasting menus, robots probably aren't the right move.

What Irish Diners Say

According to the Toast Consumer Preferences Survey 2025, 33.5% say they'd be "excited and impressed" if robots served food or drink, whilst 26.0% would feel uncomfortable and 29.5% are neutral. 

When it comes to whether robots would influence their decision to visit, 33% say robots would make them more likely to visit, 26.5% say it would make no difference, and 40.5% are less likely.

If robots were introduced, the preferred role is table delivery (42.5%), then taking orders (36.0%), whilst 21.0% prefer human service only.

If you’re curious what a restaurant robot looks like and how it operates, you can see a BellaBot in action below, where they have been deployed at Pandini’s in Dublin.

The Irish Legal Landscape

You don't need a "robot licence," but you do need to manage safety, food hygiene, and data protection like any other equipment that moves, senses, records, or carries hot food.

Worker and Guest Safety (HSA / Irish Law)

You must risk-assess the task and the route (stairs, thresholds, doorways, lift access, spill risks). That's core duty under the Safety, Health and Welfare at Work Act 2005 and HSA guidance on managing safety and risk assessments. Treat a robot like powered equipment: safe system of work, staff training, emergency stops, collision avoidance, and documented maintenance checks. The Health and Safety Authority provides detailed guidance on risk assessment and managing safety in Irish workplaces.

Machinery Compliance (EU)

Robots placed on the EU market today must comply with the Machinery Directive 2006/42/EC (CE marking). A new Machinery Regulation (EU) 2023/1230 was published in 2023 and applies from 14 January 2027, so vendors should be tracking this now. You can read more about machinery safety requirements on the HSA website.

Food Hygiene (FSAI / EU Law)

HACCP still rules. Moving hot food on motorised trays doesn't change your obligations under Regulation (EC) No 852/2004 — temperature control, cross-contamination prevention, and cleanable food contact surfaces still apply. 

Guest Privacy (DPC / GDPR)

If a robot uses cameras or LiDAR that record or identify people, follow DPC CCTV guidance: clear signage, lawful basis, retention, and access controls. Avoid recording audio unless justified. 

Cost and ROI: A Simple Way to Sanity-Check

Start with the runner problem you're solving. First, quantify the work: how many plates per peak hour could a robot carry, and what's the average runner minutes saved per table turn? Next, turn it into euros. Calculate your extra turns per service multiplied by average gross profit per cover to get your incremental gross, then subtract robot lease (or purchase amortisation), service plan, training, and insurance.

Time-box the test. Run an 8 to 12 week pilot on specific shifts and A/B by dayparts. Track ticket time, turn time, runner kilometres or steps, staff feedback, and guest sentiment.

Remember: Irish diners are price-sensitive. A robot doesn't justify a price rise by itself. Keep value sharp first.

Pilot Playbook (What Great Operators Do)

Pick one clear KPI, such as reducing the average ticket-to-table by 90 seconds at weekend dinner. Map safe routes, avoiding steps, marking charge-points, and setting rules for hot liquids. Log everything in your safety statement. Train your team like you would for any tool: who loads, who dispatches, who escorts on crowded paths, who sanitises trays (per HACCP).

Signal the experience to guests. A friendly on-menu explainer helps. Some guests love the novelty, others don't, so keep servers visible and attentive. Our data shows the split. Collect feedback fast through QR post-meal micro-surveys, pull weekly ops reports, and adjust routes and rules accordingly.

Alternatives That Often Deliver Faster Wins

Consider Toast Mobile Order & Pay to cut payment drag and redeploy floor time to hospitality. Toast Handhelds and KDS can reduce walkbacks and speed firing. Smart course-firing and menu engineering help kitchens stay ahead of the pass. 

Building guest loyalty is another powerful way to drive repeat visits and revenue. Check out our guide on restaurant loyalty programme ideas that work to complement your operational improvements.

Bottom Line

Serving robots can shave seconds, reduce back-and-forth, and give your team more time for actual hospitality. For Irish diners, they're a novelty for some, neutral for many, and off-putting for a few. Treat robots as an ops tool, not the show. 

Tighten the guest journey with Toast Mobile Order & Pay, handhelds, and KDS first. If the runner bottleneck remains, run a focused pilot with clear KPIs, a safety-first route plan, and a tight value cases. 

Things are evolving in Irish hospitality. Some spots may bring in robots, but the real difference-maker will always be people—friendly service, well-run shifts, and that unmistakable human touch.