Heukbaek Yori Bot

Editor's NoteOf the approximately 800,000 dining establishments nationwide, many are operated by owners, their families, and a few part-time workers. The problem is that this structure is becoming increasingly unsustainable. Labor costs are rising, but there is a shortage of people, and even when staff are hired, they often do not stay long. Ultimately, this leads to a single question: can kitchens that used to rely on people be transformed into 'machine-centric structures'? The Asia Business Daily takes a five-part look at the current state and future of startups and venture capital (VC) in the cooking robot industry."Each country has a different approach to the robotics industry. In the United States, there is a strong trend toward general-purpose robots and the defense industry, while China has the advantage of lower labor costs and strengths in hardware such as components. Cooking robots are still in the early stages of development." "Similarly, Japan, as a manufacturing powerhous

Editor's NoteOf the nearly 800,000 food service businesses across the country, most are operated by owners, their families, and a few part-time workers. The problem is that this structure is becoming increasingly unsustainable. Labor costs are rising, there is a shortage of workers, and even when staff are hired, they rarely stay for long. Ultimately, all questions converge into a single point: Can kitchens, which have relied on human labor, transition to a "machine-centric structure"? The Asia Business Daily examines the present and future of startups and venture capital (VC) firms related to cooking robots over a five-part series.Jasper, an artificial intelligence (AI) writing startup that achieved unicorn status (with a valuation of over 1 trillion won) in 2023, quickly lost its competitive edge after the emergence of ChatGPT-4 and carried out large-scale layoffs. Similarly, the online education platform Chegg experienced the so-called "ChatGPT shock" when its CEO admitted that Chat

Editor's NoteOf the 800,000 restaurant businesses nationwide, a significant number are run by the owner, their family, and a few part-time staff. The problem is that this structure is becoming increasingly difficult to maintain. Labor costs are rising, there is a shortage of workers, and even when employees are finally hired, they do not last long. Ultimately, it raises one key question: can kitchens that have relied on people be transformed into machine-centric operations? The Asia Business Daily examines the reality and future of startups and venture capital (VC) related to cooking robots in a five-part series. Although still in its early stages, the cooking robot market is undeniably full of potential. The combination of rising labor costs, hiring difficulties, and demand for standardization has fueled expectations that this is a “future that will inevitably come.” Yet, the atmosphere on the ground remains lukewarm. Small business owners are still hesitant, and even large franchises

Editor's NoteOf the 800,000 restaurant businesses nationwide, the majority are run by owners, their families, and a few part-time staff. The problem is that this structure is becoming increasingly unsustainable. Labor costs are rising, there is a shortage of workers, and even when employees are hired, they rarely stay long. Ultimately, this leads to a single question: Can kitchens, which have traditionally relied on people, be transformed into 'machine-centric structures'? The Asia Business Daily examines the present and future of startups and venture capital (VC) firms involved in kitchen robotics over a series of five articles. "It's delicious. After tasting it, I decided to invest." This is the common answer given by venture capital (VC) investment managers when asked about their reasons for investing in kitchen robot companies. While 'taste' is the primary reason they cite, in reality, their decision-making is much more complex. Each robot cooks different foods?chicken, hamburgers,

Editor's NoteOf the approximately 800,000 dining establishments across the country, a significant number are operated by owners, their families, and a few part-time workers. The problem is that this structure is becoming increasingly unsustainable. Labor costs are rising while the workforce is in short supply, and even when staff are hired, they rarely stay long. Ultimately, a single question emerges: Can kitchens that have relied on human labor shift to a "machine-centric structure"? The Asia Business Daily examines the current state and future of startups and venture capital (VC) in the cooking robot sector over a five-part series."A flare was detected, so I briefly raised the grill."On March 18, at a barbecue restaurant in Paldal-gu, Suwon-si, Gyeonggi Province, a chef grilling samgyeopsal explained the situation while deftly shaking the grill up and down to control the flames. It took just over three minutes to cook four servings of samgyeopsal to the initial stage. The chef who ro