Engineers are building a bestiary of new robots to tackle every part of the cooking process—and maybe solve restaurants’ labor crunch in the process, columnist mims writes
In a White Castle just southeast of Chicago, the 100-year-old purveyor of fast food has played host for the past year to an unusual, and unusually hardworking, employee: a robotic fry cook., is no gimmick, says Jamie Richardson, a White Castle vice president. It works 23 hours a day and has operated almost continuously for the past year, manning—or robot-ing—the fry station at White Castle No.
42 in Merrillville, Ind. An industrial robot arm sheathed in a grease-proof, white fabric sleeve, it slides along a rail attached to the ceiling, lifting and lowering each basket when ready, immune to spatters and spills. White Castle is so pleased with Flippy’s performance that, in partnership with its maker, Miso Robotics, the chain plans to roll out an improved version, Flippy 2.0, to 10 more of its restaurants across the country.
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