McDonald's Tests Humanoid Robots in Shanghai Restaurant
McDonald's deployed humanoid robots for a temporary greeting at the opening of its Shanghai Science and Technology Museum restaurant. The machines, supplied by Chinese firm Keenon Robotics, were part of a five-day trial.
Diners observed cyborgs in red and yellow uniforms behind counters. One humanoid, wearing a black "chef" uniform, greeted arrivals, while others made the brand's "M" sign and performed dance moves.
Executive Vice President Jon Banner clarified the museum requested the robots solely to draw attention. Banner added that the robots "were not involved in any service or operational functions."
Children at the restaurant chased other robots disguised as animals, which delivered food and cleaned floors. Keenon Robotics stated online the initiative showcased service automation becoming a "seamless part of global dining."
Keenon Robotics' "Dinerbot T10" boasts 3D vision for safer obstacle avoidance and open-access trays for easy food retrieval. It features a six-wheel shock-absorbing chassis to prevent spillage. Its screen can display animal faces, including a cat, bunny, and deer. These models retail online for approximately £11,500 to £16,000.
The "Kleenbot C40" includes a triple-brush system for separating dry and wet spillages. It handles crowds and irregular obstacles, collecting hair, paper scraps, dust, coffee, and juice.
The recently released "XMAN-R1" humanoid, designed for interacting with people, has an online price tag of USD 100,000.
Separately, a dancing robot at a Haidilao hotpot restaurant in San Jose, California, slammed its hands on a table, sending chopsticks and sauce flying. Staff intervened as the robot continued to dance.
McDonald's deployed humanoid robots for a temporary greeting at its Shanghai Science and Technology Museum restaurant opening.
The robots, supplied by Keenon Robotics, provided entertainment and drew attention, as requested by the museum.
Executive Vice President Jon Banner confirmed the robots were not involved in the restaurant's service or operational functions.
Source: DAILY MAIL
