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Idea Generation and Business Development
Idea Generation and Business Development
Executive Summary
In the rapid growing technological world, adopting innovation and emerging technologies is
necessary for restaurants to solve the problem facing by them in offering food services to its
customers, prepare a variety of food items, build right menu, increase the quality of food, prepare
delicious and tasty dishes, increase productivity and serve customers in timely-manner to
differentiate from its competitors, attract customers, increase sales and increase the growth of a
firm. The main theme of this report is to introduce robot chefs into the restaurants to prepare food
items faster and deliver high-quality services, reduce costs and attain competition. The report is
analyzing the benefits to the business due to adopting robot chefs, the feasibility of an idea, create
a business model canvas and identifying interrelationships in the business model, finding the
critical success factors of an idea and concludes with identifying risks of robot chefs and
Table of Contents
Executive Summary ........................................................................................................................ 1
1. Introduction ............................................................................................................................. 4
2. Reason for Innovation in Restaurant ....................................................................................... 4
3. Benefits to Business with Robot Chefs ................................................................................... 5
4. Feasibility of Robot Chefs in Restaurants ............................................................................... 5
5. Business Model Canvas for Robot Chefs ................................................................................ 6
6. Interrelationships in the Business Model................................................................................. 7
7. Critical Success Factors of Robot Chefs ................................................................................. 7
8. Threats and Assumptions......................................................................................................... 8
9. Conclusion ............................................................................................................................... 9
References ..................................................................................................................................... 10
Appendix: Business Model Canvas .............................................................................................. 12
IDEA GENERATION AND BUSINESS MODEL DEVELOPMENT
1. Introduction
Automation is one of the key trends in the food industry in the present days. A new business idea
implementation of robot chefs to provide help in the kitchen of the restaurants is proposed. It is
innovative helps in solving the various problems facing by restaurants such as a human error in
food preparation and reducing the food wastage (Shiny, Kumar, Nanthagopal, & Raguram, 2017).
The flow of the report is in a smooth way including the key topics such as reason for innovation
in restaurants, benefits to business with robot chefs, feasibility of robot chefs in automation of the
interrelationships between the elements of business model, critical success factors, and threats and
Many of the restaurants are facing significant issues in processing customer orders, proper use of
raw materials for dishes, prepare a variety of food items faster, and serve food items in required
time due to human chefs. It leads to a decrease in customer satisfaction, decrease in sales, and
ultimately close down the business. Robot chef helps to solve these business problems. The key
reason for innovation in restaurant is to solve the problems facing by restaurants in performing
daily operations, increase transparency in restaurant operations, reduce workload for waiter and
increase the efficiency of a restaurant in offering food items, introduce online menu ordering,
automate the billing process at restaurant, increase the ability of a restaurant to adopt new
technologies in future, change the way of performing restaurant operations (Doorn, et al., 2016).
Another reason is to enhance the skills of employees at the restaurant, improve the quality of
dishes, decrease costs, increase restaurant capability to offer the products and become one of the
The idea of using robotic chefs allows restaurants to automate the cooking process and operations
processing by a restaurant, introduce integrated and easy cooking, add more items to the menu,
create right and smart menu, offer a variety of items and differentiate menu from other restaurants
in offering food items, advanced inventory management, mix ingredients in required amount and
prepare food items with based on customer taste, reduce the waste of items in preparing food items,
minimize the number of human resources to serve food items to the customers and clean dishes
(Malik, Rani, Singh, Pratibha, & Pragya, 2016). The robotic chefs also helps the restaurants to
increase efficiency in managing the restaurant, process orders efficiently, create smart kitchen,
operate the kitchen remotely via smartphones, avoid the problems in finding right staff for the
restaurant to cook food items and serve to the customers appropriately, minimize customer waiting
time and increase productivity, improve customer service, enrich customer experience and make
the customer to visit restaurant again, and increase the reputation of a restaurant effectively
(Ivanov, Webster, & Berezina, 2017). So, the idea of introducing robotic chefs in a restaurant helps
The idea Robot Chefs in the kitchen restaurant is feasible in terms of three aspects including
economic, technological, and organizational feasibility. Most of the restaurants in the food industry
are showing interest in the adoption of technologies to automation of the food preparing, serving,
and kitchen cleaning operations. No resistance will be expected from the restaurants in the
inclusion of robots in the kitchen. When the cost of robots is considered, these are not available in
cheap. But, the leasing option is available to utilize the robots. Even though the cost of robot chef
is high, restaurants showing interest to invest in robot chefs due to various problems such as
IDEA GENERATION AND BUSINESS MODEL DEVELOPMENT
increased labor costs, chances of food theft, and wastage (Eksiri & Kimura, 2015). In many
countries, staff working in restaurants are welcoming the robots in various operations. But, fear of
The proposed Business Model Canvas (BMC) for Robot Chefs is created including the nine
building blocks such as customer segments, key business partners, value proposition, major key
activities, business channels, and revenue streams, structure of the cost, key resources, and
relationships with customers (Joyce & Paquin, 2016). Customer segments for selling the robot chef
service include restaurants, large hotels, and food companies. These have a high demand for
automation of the tasks in offering food services. The partnerships such as relationships with non-
competitors, suppliers for providing raw material, and establishment joint restaurant business with
other restaurants or food companies. Robot chefs offer a value proposition of high quality and tasty
food to consumers at affordable price (Goorah & Panchoo, 2017). They are also helpful in
delivering the food ordered in a short time. The fourth building block includes key activities such
Channels are a crucial thing to enhance awareness among the customers about the new
service introduced into their operations. These include online advertising, restaurant website, and
traditional advertising. Revenue will stream from delivering high-quality food to consumers in a
short time and reduced expenses in wastage and labor costs. Structure of the cost includes different
costs in the introduction of robot chefs including robot costs, robot operator staff costs, upgrading
and maintenance costs (Štefan & Richard, 2014). Key resources are required for robot chefs in
kitchens of the restaurants include suppliers, the staff of the restaurant, robot operators, technology
IDEA GENERATION AND BUSINESS MODEL DEVELOPMENT
partners, and top management. Relationships with customers are required to develop to know the
success achieved in food delivery. These are developed through integrating customer relationship
management to the website, feedback forms, customer support service, and mobile applications.
The elements presented in the BMC are linked with each other to ensure success to the robot chef’s
business idea. Identification of key customer segments helps to add customized services to them
through value proposition (Murray & Scuotto, 2015). Key resources are required for other
elements of BMC model including value proposition, finding the customer segments, the
elimination of key problems in the kitchen, and building and maintaining the good relationships
with customers. Revenue is indirectly depended on the value proposition and customer
relationships. Channels such as website and online advertising are key to make communication
with customers which in turn helps to maximize the sales and revenues (Sloan, Legrand, &
Hindley, 2015). Key partners are required to utilization of the Robot chefs in automation of kitchen
operations to support in key activities of food serving. These are further helpful in achieving the
The restaurant needs to consider different factors help to adopt robot chefs into the business
Innovation: Focusing on creativity and encouraging the employees to think innovative helps the
restaurant to increase innovation and adopt new technologies that help to adopt robot chefs and
Market requirement: it must conduct a survey into the market to collect the perspectives of
different customers and firms on using robot chefs and food requirements, and instruct robots to
Right business idea: The restaurant must create the right business to determine the idea of
introducing robot chefs supports the restaurant to overcome problems and adopt robot chefs
Adaptability: The restaurant must be ready to adopt new technologies and tools, and introduce
continuous learning to manage robot chefs and direct them to work properly and serve customers
in a proper manner.
Financing: It must have the capability to recruit professionals that are expert in handling robot
chefs and resolve technical issues in robots, adopt new technologies for effective cooperation
among robot chefs and work properly (Nayik, Muzaffar, & Gull, 2015).
Good team: The restaurant must develop a good team that contains a strong commitment to adopt
robot chefs into the business, communicate well, and learn new things, share knowledge and
The key risks of adopting robot chefs into the restaurant include lack of finance to recruit robots
requires higher amounts to purchase them, recruit professionals and adopt technologies to manage
them, lack of skills in using technologies to handle robots properly, solve the common issues
occurring in robots, direct and prepare food items based on requirements, lack of resources
throughout the restaurant, and resistance of employees at the restaurant to utilize robot chefs
IDEA GENERATION AND BUSINESS MODEL DEVELOPMENT
instead of human resources due to fear of job loss and less support from the staff for adopting the
idea (Ivanov, Webster, & Berezina, 2017). The key assumptions of robot chefs include the firm
introduce robot chefs and ability to adapt and manage chefs effectively.
9. Conclusion
Innovation is a key thing to generation of new ideas to business development. The idea helping
the restaurants in automation of kitchen operations with Robot chefs is new one to restaurant
business. It is easy to achieve success with Robot chefs in preparing variety of food items. It
provides many advantages to businesses in resolving the various problems such as decrease in the
sales performance, dissatisfied customers, reducing the time and waste occurred while preparing
food, and increase the quality of food. To deliver these benefits effectively, Robot chefs are
feasible in economic, technological, and organizational perspectives. The elements of BMC model
are identified and analyzed effectively to understand how they are helpful in attracting the new
References
Doorn, J. v., Mende, M., Noble, S. M., Hulland, J., Ostrom, A. L., Grewal, D., & Petersen, J. A.
Eksiri, A., & Kimura, T. (2015). Restaurant Service Robots Development in Thailand and Their
Goorah, & Panchoo. (2017). Business Model Innovations Transforming the Hotel Industry and Its
Implications for Small and Medium Hotels in Mauritius. Journal of Social Sciences and
Ivanov, S., Webster, C., & Berezina, K. (2017). Adoption of robots and service automation by
tourism and hospitality companies. INVTUR Conference (pp. 1-19). Aveiro: Varna
University of Management.
Joyce, A., & Paquin, R. L. (2016). The triple layered business model canvas: A tool to design more
Malik, N., Rani, N., Singh, A., Pratibha, & Pragya, S. (2016). Review paper on- Serving Robot
Murray, A., & Scuotto, V. (2015). The Business Model Canvas. Emerging Issues in
Management(3), 94-109.
IDEA GENERATION AND BUSINESS MODEL DEVELOPMENT
Nayik, G. A., Muzaffar, K., & Gull, A. (2015). Robotics and Food Technology: A Mini Review.
Shiny, Kumar, A., Nanthagopal, & Raguram. (2017). Automation of Restaurant (Ordering,
Sloan, P., Legrand, W., & Hindley, C. (2015). The Routledge Handbook of Sustainable Food and
Souza, A., & Goncalves, L. M. (2016). Occupancy-elevation grid: an alternative approach for
Štefan, S., & Richard, B. (2014). Analysis of Business Models. Journal of Competitiveness, 6(4),
19-40.
Trott, P. (2017). Innovation Management and New Product Development (5th ed.). London:
Pearson.
IDEA GENERATION AND BUSINESS MODEL DEVELOPMENT
with non- service, and tasty food in low relationship large hotels, and
mobile
applications
8. Key 5. Channels
Resources (online
operators, traditional
technology advertising)
management)
(robot costs, robot operator staff costs, upgrading (Food sales and reducing the cost of