U store · Rennes | BOTINKIT Europe

01 / THE SETTING

Start with what is already there.

The Rennes project centres on integrating a cooking robot into an existing supermarket kitchen. Preparation, cooking and counter service remain parts of a wider operation run by people.

People, equipment and service.

01
Use the existing kitchen
The project works with equipment and preparation facilities already on site.
02
Integrate the robot
A compact cooking station is added to the team’s workflow.
03
Continue through to service
Staff handle preparation, portioning and the hot-food counter.

02 / CUSTOMER FEEDBACK

What the customer reports.

The project report describes no additional full-time equivalent staff and a robot footprint of approximately one square metre, using the existing team and kitchen equipment.

0

additional full-time equivalents

Using the existing team in this project.

≈ 1 m²

robot footprint

Zero additional full-time equivalents does not mean an unstaffed operation. One square metre describes the robot footprint, not the entire kitchen, storage or required installation clearances.

03 / ON LOCATION

From store to service.

01
The store
The Rennes supermarket setting.

02
The kitchen
Equipment integrated into an existing kitchen.

03
The counter
The point where kitchen production meets service.

04
The food
Food photographed in the project material.

Source & context

BOTINKIT Rennes U store project report. The staffing and footprint figures refer to this project’s setup. Photographs are extracted from the same project material. Forecasts and potential customer traffic are not presented as achieved results.

U store · Rennes / BOTINKIT EUROPE