The document discusses using robots and innovative technology in the hospitality industry. It proposes a concept called Robo-Mobo:Sped-Ser-tainment which would use robots as waiters and a system of roller coaster tracks to quickly deliver food to tables in an entertaining manner. This aims to address issues in the hospitality industry like staffing shortages and high turnover while providing a unique dining experience for customers. The concept is analyzed in terms of its marketing strategy, costs, revenue potential, and competitive advantage over traditional restaurants. It is concluded that the large upfront investment in robots and technology would lead to long term cost cuts and a competitive edge through a novel customer experience.

1. INNOVATION IN HOSPITALITY
INDUSTRY(RESTAURANT)

2. COMPETITION
The activity or condition of striving to gain or win
something by defeating or establishing superiority
over others.

3. A condition or circumstance that puts a company in a
favourable or superior business position

4. HOW TO EARN COMPETITIVE
ADVANTAGE IN HOSPITALITY?
COMPLIMENTARY
ITEMS
OPTIMIZING

5. What after reaching the optimization?
 Innovation gets into picture
 Innovation can be defined simply as a "new idea, device or method".
Innovation is the application of better solutions that meet new requirements,
unarticulated needs, or existing market needs.

6. HUMANOID ROBOTS
ROBO-MOBO:SPED-SER-TAINMENT
 Robots within the hospitality industry ranging from artificially intelligent chatbots, designed to
assist with the customer service process, through to robot assistants, deployed to improve
guests' experience.
 Design and development of a waiter robot which is considered as a possible solution to
restaurant automation.

7. ROBO-MOBO:SPED-SER-TAINMENT
 Speed
 Services
 entertainment

8.  Food, drinks can be ordered using a touch-screen device on each table. Food arrives via the
network of rollercoaster tracks or some items (such as hot drinks) are served by a robots
 The desired order is transmitted on wireless network to the kitchen. The customer places the
order using electronic menu bar. This order is sent to the kitchen and reception using
communication network. The waiter robot or roller coaster loops then transfers food from the
kitchen to the customer.

9.  Vast rollercoaster track that carries meals to the table via gravity-defying
loop-the-loops and spiral drops. We vision a restaurant where diners watch
their food do loop-the-loops on way to table “the intricate network of loops
and spiralling tracks will be an incredible spectacle and we feel this is an
attraction in itself. This will provides unique dining experience. The
restaurant will be equipped with state-of-the-art technology including an
exceptional illuminated loop.
 Robots act as waiters, one is part of the welcome staff, and the other
reserves for entertainment.
 The technology in rollercoaster is geared towards two things – speed of
service and entertainment. Entering the venue abundance of metal rods
forming a track around the room is noticed that’s unusual and a delight . the
restaurant promises that the loops, steep turns and corkscrews, driven by
gravity, will deliver dishes smoothly to the table.

11. BENEFITS
 Manpower Issues: Shortage of Quality Staff and High Attrition
 Hiring and Training Staff
 Poor Performance
 High Turnover
 Benefits Offerings
 Workplace Harassment
 Risk Management and Safety
 Complex Payroll and Reporting
 Fair Labour Standards Act Compliance
 Complex labour law

12. FUTURE PLAN
 To set up more branches and upgrade robots, so that they can greet and receive guests, guide
them to the table and also recognise them if they come visiting again.
 Option to use robots in the kitchen.
 As well as discussing with the Chinese factory officials about authorised sole distributorship to
sell their robots across India. It could be for a pub, a coffee shop or any hospitality industry. In
that case, we can just assemble the robots for people.

13. COMPETITION
Acc to us many theme restaurant can act as our competition as they will attract our
customer base like
 AEROPLANE THEME RESTAURANT AND TOILET THEME RESTAURANT IN JAPAN
 ITHAA, MALDIVES,
 EL DIABLO “THE DEVIL” SPAIN,
 NORMA’S, NEW YORK,
 THE BLACK PEARL, BANGALORE,
that attract youth who covers an imp percentage part of our customer base ,but constant
innovations will help us stand competition.

14. The robots are a hit with
kids, and also a top selfie
attraction

15. Unique Selling Point
A unique selling point offers your customers a feeling that enables them to
remember you long after they are gone. Let your food, your service, and
your unique selling point and identity make an emotional connection with
your customer

16. PRODUCT MARKET FOCUS
Our target market would be metro cities or cities which are early adopter of
technology like Pune, Bengaluru, Hyderabad as the major population is of young
professionals with higher disposable incomes.
Segmentation Analysis
 This would be majorly based on veg and non-veg, Alcoholic or non-alcoholic or
family restaurants.
Target Market
 This would be majorly focussed on youth in the range of 24 to 38 yrs. of age.
As this would include singles or family of two or family with small kids who
love new technology and major source of selfie attraction.
Positioning
 Family restaurant safe secure technology dependent with concern about
quality, ambience and ease/quick service while being innovative as well as
interesting.

17. MARKETING PROGRAM
 Marketing program would be majorly based on digital and
social media marketing as our target customers are young
tech savy people.
 Product strategy – speed of service with entertainment
 Price strategy – trying to be in the upper middle and elite
class of customers with high disposable incomes
 Promotion strategy –social media means of marketing such
as food blogers, rating companies, discount coupons,
referral groups through facebook/insta/twitter etc., Online
food rating companies, offering food challenges.

19. MANUAL LABOUR COST
TEAM MEMBERS DAILY WAGE RATE TOTAL DAYS TOTAL COST
RAJU 500 360 1,80,000
SHYAM 500 360 1,80,000
RAJESH 500 360 1,80,000
RAHUL 500 360 1,80,000
SHRIVASTAV 500 360 1,80,000
SAMYAK 500 360 1,80,000
AVANT 500 360 1,80,000
MEHUL 500 360 1,80,000
TOTAL MANUAL LABOUR COST
14,40,000
Lets say Robot life is 5 years
To remove 8 labours/waiters, we have to buy 4 robots only
Machine / Robot cost-
For 5 years
4 robots*8,00,000(approx)= Rs 32,00,000
For 1 year
Machine cost will be Rs 32,00,000/5=6,40,000
Total Machine cost
RS 6,40,000+Maintance charge (RS 1,60,000 per year)= Rs 8,00,000(with improved
efficiency)

20. OLD STATEMENT NEW STATEMENT
Sales 1cr Sales 1cr
Cost of meal 40 lakhs
Food and waiter cost
Cost of meal 40 lakhs-14,40,000
=25,60,00
Gross profit 60 lakhs Gross profit 74,40,000
Overheads 15 lakhs Overheads 23,00,000
15 lakhs +8 lakhs
Capital cost 5 lakhs Less:capital cost 51,40,000-5,00,000
Net profit 40 lakhs Net profit 46,40,000
40% of sales 46.4% of sales

21. CONCLUSION
 If we bring technology (robots)it may be a one time big investment but will
lead to competitive advantage and cutting down cost in future. In long run it
would act as a cost cut as well as it proves to be source of attraction for
customers.
 Breakeven point attainment will depend on labour cost/wage rate
FOR EX in USA where the labour cost is quite high there we can attain break even
point early as compared to CHINA or INDIA where labour force is available at low
wages due to high population, breakeven point will be achieved in long run.

22. ROBO-MOBO:SPED-SER-TAINMENT is
coming