Chipotle Mexican Grill is testing robotic devices to assist in preparing popular menu items like guacamole, salads, and burrito bowls. The international fast-casual chain, known for its fresh, made-to-order meals, has introduced two new devices at its California locations. This move is aimed at streamlining the food preparation process while continuing to assemble dishes in front of customers.
Introducing ‘Autocado’ for Guacamole Preparation
One of the devices, called “Autocado,” is being tested at Chipotle’s Huntington Beach location. The machine, described as an “avocado processing cobotic prototype,” is designed to speed up avocado preparation. According to the company, Autocado cuts, peels, and separates avocados in just 26 seconds. After the avocado is processed, it is hand-smashed to make Chipotle’s signature guacamole.
Partnering with Vebu for Efficiency
Chipotle collaborated with the product development firm Vebu to identify tasks that employees find time-consuming and “less favorable.” By automating part of the avocado preparation, the goal is to allow team members to focus on other food prep tasks and customer service. Additionally, Autocado is capable of recognizing the size variability in avocados and automatically adjusts to each one. Chipotle expects to use around 129.5 million pounds of avocados this year across its locations in the U.S., Canada, and Europe.
‘Augmented Makeline’ for Bowl and Salad Preparation
In addition to Autocado, Chipotle is testing another cobotic device called the “Augmented Makeline” at its Corona del Mar location. This machine, developed in collaboration with Hyphen, automates the preparation of bowls and salads. While the machine handles these specific orders, employees continue preparing other menu items such as burritos, tacos, quesadillas, and kids’ meals. The Augmented Makeline automates the dispensing of ingredients like rice, corn, and lettuce into bowls stored under the counter.
Focus on Improving Efficiency
Chipotle estimates that approximately 65% of its digital orders are for bowls or salads. The company believes these cobotic devices can help improve efficiency without compromising the quality of its food. Curt Garner, Chipotle’s Chief Customer and Technology Officer, stated, “These cobotic devices could help us build a stronger operational engine that delivers a great experience for our team members and our guests while maintaining Chipotle’s high culinary standards.” Garner also mentioned that the company will gather feedback from customers and staff before deciding whether to expand the use of these devices to more locations.
