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Alexander Herrmann discusses rising restaurant costs and kitchen automation
Star chef and TV judge Alexander Herrmann addressed the current challenges facing the gastronomy industry during a live appearance in Augsburg. He attributed the rising costs of dining out primarily to high labor costs, noting that time-intensive preparation turns traditional dishes into luxury products.
Herrmann highlighted a significant staff shortage in the industry, which he linked to past negative behaviors and a lack of professionalism in professional kitchens. To combat these issues and stabilize menu prices, he anticipates a technological shift involving the use of humanoid robots to handle repetitive tasks such as chopping vegetables or washing dishes, while human chefs continue to handle the actual cooking.
On a personal note, the 53-year-old chef described himself as a lover of carbohydrates, frequently consuming pasta, bread, and sausages.
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- [● 3 SOURCES] Automation in kitchens could help stabilize menu prices. www.allgaeuer-zeitung.de · www.ka-news.de
- [● 3 SOURCES] Herrmann predicts the future use of humanoid robots for tasks like chopping onions in professional kitchens. www.allgaeuer-zeitung.de · www.ka-news.de
- [● 3 SOURCES] The gastronomy industry is currently facing significant staff shortages. www.allgaeuer-zeitung.de · www.ka-news.de
- [● 3 SOURCES] Alexander Herrmann attributes rising restaurant prices to high labor costs. www.allgaeuer-zeitung.de · www.ka-news.de