At Chef we believe that AI’s biggest impact will be on the physical world, representing 90% of Global GDP. In the food industry, for example, in 2023 there were 1,137,000 jobs unfilled in food preparation and service (Bureau for Labor Statistics). These growing labor shortages are forcing food companies to leave millions of dollars on the table every year in unmet demand. As this pain becomes more acute, food companies are more aggressively seeking out alternatives, including off-shoring more and more parts of the food supply chain to other countries where there is more labor available; this of course comes with its own significant risks for the US. Chef Robotics offers a new way for food companies to overcome their labor shortage and increase production volume using AI-enabled robots that mimic the flexibility of humans. Chef allows companies to maximize revenue by meeting demand, while keeping the American food supply chain onshore. Chef's mission is to accelerate the advent of intelligent machines in the world to empower humans to do what humans do best.
External link for Chef Robotics
986 Mission St.
San Francisco, CA 94103, US
We're excited for this A3 webinar! Learn more about the impact of AI on manufacturing! Sign up at the link below!
Learn about ROI, challenges, prep, and different approaches to AI in manufacturing in our upcoming webinar, August 1. Presented in our new #AISmackdown format, featuring industry experts Sina Afrooze of Apera AI, Rajat Bhageria of Chef Robotics and Hughes Foltz of Vooban. 🥊 Sign up at https://hubs.la/Q02HyG360. #AI #Manufacturing #Webinar #ROI #AdvancedManufacturing
We were recently featured in AI Business for unveiling our AI-powered robots for food manufacturing to the public. 🤖 If you're wondering why we've started in the food manufacturing industry, or why traditional automation doesn't work for custom meals, check out the article here: https://lnkd.in/euzRvnU6
AI and robotics will have a massive impact on every physical world industry. And given the food labor shortage of over 1.1M people in the US, there's a compelling reason why the world needs AI and robotics to meet demand of food. Over time, we also hope that we can drive down the cost of fresh food.
Not enough people are paying attention to the massive effect AI and robotics will have on local food systems. Right now, large players are getting most of the benefit. Take Chef Robotics; they recently came out of stealth, sharing that they've produced 20 million meals for brands like Amy’s Kitchen, Sunbasket, and Chef Bombay. These AI-enabled robotics are deeply impressive. It’s early days, but it seems that Chef Robotics is addressing significant labor shortages and inefficiencies in food production, achieving remarkable improvements in productivity and waste reduction. These are massively expensive systems, but I anticipate the deprecation effect will be significant enough to make robotics a staple in most commercial kitchens. Within 10 years, automation will add a multiplier effect to local food systems, making it easier for people to eat higher quality, prepared foods at much lower costs.
In this webinar, you'll learn how Chef systems can augment your production workforce, improve deposit consistency, minimize food waste, increase volumes, and deliver cost savings within the first year. This webinar is ideal for food manufacturers, fresh and frozen prepared meal brands, co-packers, food service providers, and airline catering companies.
At Chef, we're building ChefOS so that with every pick the fleet does, each system becomes better!
Here's a glimpse into the variety of ingredients Chef robots can work with! From grains to proteins to toppings to sauces, Chef can adapt to plate almost any ingredient using a AI model trained to manipulate the ingredient and by swapping out the utensil attachment found on the end of each robot arm. Here's a bit more about how ChefOS's AI-enabled food manipulation enables our systems to recognize and adapt to ingredients of all textures, consistencies, densities, etc: https://lnkd.in/e_ctZM6M
Curious what Chef's systems look like in action? Here we're at our customer Intelligent Food's facilities assembling meals consisting of early finger foods for young eaters. Chef's robots work collaboratively, each handling one ingredient and taking up the same footprint as one human. They are designed to work safely alongside humans by ISO/TS 15066: 2016, making them much safer to work alongside than traditional automation equipment in the food industry. Their ability to easily slide on and off a production line allows them to supplement the work of employees without any permanent installation or difficult set up required. Chef's collaborative nature allows you to partially automate a line, enabling humans and robots to work side-by-side for maximum efficiency. Learn more about how our AI-enabled systems work here: https://lnkd.in/giA_QBvg
Here's a glimpse into Chef's culture of radical transparency! Our perspective is that while investors invest with their money, the team is investing with their time and thus deserve to know exactly what's happening with the business
#thisisnotadvice Day 380 Today's question: "How transparent should I be with my team?" Rajat Bhageria is the CEO and Founder of Chef Robotics, an AI and robotics company aimed at addressing labor shortages and increasing production volume in the food industry. Prior to creating Chef Robotics, Rajat was the CEO of ThirdEye Technologies. He holds a Bachelor of Science degree in Economics from The Wharton School and an Master of Science degree in Engineering with a focus on Robotics and AI from the University of Pennsylvania. We're here on #thisisnotadvice to answer all your questions about how to thrive at work. If you have any questions you want us to answer next time, drop us a comment below or on X (formerly known as Twitter). For more, check out our community-edited, comprehensive reference guide on how to work: www.thisisnotadvice.work.
Thank you Robotics 24/7 for sharing the story of our public launch and more about why we're starting in food manufacturing first. Production environments enable our robots to see a large breadth of foodstuffs, which works to train our food manipulation AI model ChefOS. The more meals we produce, the more autonomous our AI models become. Read the full article here: https://lnkd.in/gzsGsPxd
Catch our founder Rajat Bhageria on AI Smackdown live on 8/1 at 9 am PST/12 pm EST as he discusses the real-world applications of AI in the manufacturing industry happening today, and how we'll see these progress in the future. You won't want to miss it!
President @ Customer Attraction | Industrial Marketing | Connector | Content Creator | Strategy & Plans | Speaker
Join us on August 1 for A3's AI Smackdown webinar. See you at 12 noon with our experts: Sina Afrooze, Rajat Bhageria and Hugues Foltz! Registration details in comments.
Chef Robotics reposted this
Chef Robotics and Rajat Bhageria's three insights for world domination 🧑🍳: 1) Find the largest (and most tractable market) 90% of GDP is located in the physical world. But where is this GDP allocated? The two largest labor markets in the USA were Nursing and Retail, but there wasn't a clear path forward for robotic automation. Rajat needed something (slightly) easier. Instead, he chased the third market, Food 🍲 The food industry is the third largest employer in the USA with established robotic process automation in parts of the supply chain - a good omen for large-scale potential in robotics. 2) Solve a 'hair on fire' problem 🔥 The food industry has over 1M unfilled jobs and 150% annual staff turnover. Food producers were struggling to keep their supply chains on shore. It was clear that no one wanted to do these dull and dirty jobs. Something would have to change or the food producers would die. 3) Find the right wedge The problem of automating food production has a large scope - restaurants, fast food, high-mix, low-mix, etc. Rajat knew he had to start with the 'roadster' not the 'model 3'. He couldn't start in commercial kitchens like fast casuals. There were technology problems: food items at Chipotle are very variable. Chicken pieces are cooked at different temperatures and different lengths. That's tough for the AI to train on. Throw in 25 more SKUs and you have a tall task! There were also economic problems: there wasn't enough volume for the robot to focus on one task. In many fast-casual spots, there's 1 human for the entire line. Unless Chef could replace this person outright, it was infeasible. They found their sweet spot in high-mix food manufacturing (prepared meals). There was a low enough SKU count and a high enough volume for the robot to specialize. However, there was enough variability that traditional, programmatic automation was ineffective. This was the path forward. In the future, Chef Robotics aims to increasingly automate tedious food production, until humans only have to worry about creating great experiences (which we're quite good at). In the process, they'll remove people from undesirable jobs and lower the cost of food, making the world a better place. They've put together a great team and move extremely fast, so I'm confident they'll execute their mission. Check out their blog: https://lnkd.in/g7XCUvx7