Chipotle is ready to move the test of its two big automation initiatives into restaurants.
The Newport Beach, California-based chain on Monday said it has begun testing the “cobotic” (collaborative robotic) equipment that cuts, cores and peels avocados used for Chipotle’s hand-mashed guacamole. Dubbed the Autocado, it is being used for the first time at a Chipotle in Huntington Beach, California.
In addition, the company is also testing the Augmented Makeline, which uses automated technology to build digital orders for bowls and salads on a lower level, while a team member prepares burritos, tacos, quesadillas and kid’s meals on the top level. That technology is being used at a Chipotle in Corona del Mar, California.
For Chipotle, both of the restaurant tests are an opportunity to prove out investments in the tech companies that designed the automated equipment, which so far had only been tested in the company’s Cultivate Center in Irvine, California.
Through its $100 million Cultivate Next venture fund, Chipotle has invested in both Vebu, the company that created the Autocado prototype, and in Hyphen, which designed the automated makeline.
“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,” said Curt Garner, Chipotle’s chief customer and technology officer. “Optimizing our use of these systems and incorporating crew and customer feedback are the next steps in the stage-gate process before determining their broader pilot plans.”
The Autocado was developed in part to take over a task many Chipotle team members said they didn’t particularly like to do: peeling and pitting fresh avocados. The company has said it could help reduce food waste, and could potentially save the company millions in food costs if deployed widely.
Chipotle uses a lot of avocados. Across the 3,500 units in the U.S., Canada and Europe this year, the company estimates it will use about 5.18 million cases of avocados, or about 130 pounds of the fruit.
It takes about 50 minutes for a team member to make a batch of guacamole, and much of that time involves peeling and coring avocados. The Autocado, meanwhile, can get the flesh from an avocado in about 26 seconds.
The original design has been updated, allowing it to accommodate varying sizes of the avocados being loaded into the machine, the company said.
The Hyphen makeline is also meant to help improve order accuracy and efficiency, particularly for digital guests. About 65% of Chipotle orders come from digital channels.
When it comes to automated technology, however, there is much to learn how such equipment can perform in real time in busy restaurants.
Chipotle, for example, also tested an automated tortilla fryer, which was named Chippy. But in testing, the company found the equipment was hard to clean and the costs outweighed benefits.
Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.