Restaurant robots: a buyer’s checklist
What to measure, ask and test before putting a robot on your floor.
By The Delivery Robot Guide team · Oct 23, 2026
Restaurant robots from Bear Robotics, Pudu and Keenon look similar: a wheeled base with trays and a screen. The differences show up on your floor, so evaluate them there.
Specs that matter
- Payload and trays: Servi Plus has 2–4 configurable trays rated at 10 kg each and 40 kg total.[1] BellaBot Pro and DINERBOT T10 each have four trays rated at 40 kg.[2][3]
- Minimum aisle width: ask each vendor for the minimum, then measure your tightest spot at peak occupancy, with chairs pushed out.
- Thresholds and ramps: small lips at kitchen doors can stop a robot.
Questions for the vendor
- Purchase vs. subscription price, and what the subscription includes.
- Who maps the floor, and what a re-map costs when you rearrange.
- Repair response time and loaner availability.
- Battery life per shift and charging time.
Run a real pilot
Insist on a trial during real service, not a quiet afternoon demo. Track trips per shift and staff time saved, and ask your servers. The robot only pays off if the team actually uses it.
Make it part of the job
Robots work best on repetitive runs: expo to sections, and bus tubs back to the dish pit. Make loading and sending part of the routine, and give one person ownership of the robot.
Numbered citations link to the sources list on the guide page.