Today, the robot is cooking: Pilot project launches in Leipzig

Food from a robot chef: People will soon be able to sample a culinary treat at Leipzig Central Station. A robot restaurant will open there on Wednesday, September 16. At “Robyn’s,” which spans about 60 square meters, there’s no human behind the stove—the meals are prepared by a robot.

The menu will initially feature 14 dishes, including vegetarian and vegan options: ranging from porridge to salads, pasta, and Kaiserschmarrn to Asian dishes. “The guest selects the meal on the touchpad, and the robot prepares everything fresh. The dish is ready in two to six minutes,” explained founder Florian Schneider. According to him, it is the first restaurant in Germany where a robot prepares fresh meals without human assistance.

Guests can watch the steel chef at work behind the glass. The robotic arm first retrieves a pan, adds the ingredients with gram-level precision, and cooks them on one of eight stovetops. The food is served in a cardboard takeout bowl. And best of all: The robot even takes care of the dishes, loading and unloading the dishwasher.

Axel Klein, CEO of the Saxony Hotel and Restaurant Association (Dehoga), believes this is a great addition to the local dining scene. “Innovations are always in demand—it’s worth giving this a try. Of course, there’s a bit of a show to it, but people will watch with interest. It’ll work—especially at the train station, where quick meals are the name of the game.”

80 to 120 bowls per hour possible

The autonomous kitchen robot is leased from the Hamburg-based company goodBytz and can prepare between 80 and 120 bowls per hour, depending on the dish. The recipes come from a former Michelin-starred chef, as Schneider explained. The restaurateur has invested around 100,000 euros and views Leipzig as a pilot project. “To be profitable, we need to sell about 150 meals a day. If it works, we’ll naturally want to expand.”

The 50-year-old considers the location in the promenades of the main train station in Messestadt to be ideal. “It’s a high-traffic location; a lot of people pass through here every day.” Moreover, it was the most relaxed opening he’s ever had, emphasized the experienced restaurateur, who, by his own account, has overseen more than 100 restaurant openings.

The concept is also a response to a pressing problem in the restaurant industry: staffing. There will be only one employee on the floor, as Schneider explained. This person must repeatedly restock the ingredient dispensers and, especially in the early days, serve as a point of contact for customers and explain how things work.

Another robot for beverages

There is a trend toward working more efficiently at low cost, emphasized Klein, head of the Dehoga association in Saxony. “This saves on staff; after all, human resources are becoming increasingly expensive.” Klein also sees no issues with hygiene. The responsible veterinary office will monitor the processes. “The robot is programmed with clear standards, which it will then carry out without exception. It also won’t get sick or spread germs from a mild cold or a runny nose.”

Another robot from a Swiss company is responsible for the beverages at “Robyn’s.” Behind a glass partition, a robotic arm prepares 35 drinks—ten different types of coffee, fresh lemonades, and non-alcoholic mocktails.