The use of robots for the automation of the supply of food and beverages is a commercially attractive and modern application of robotic technologies. Such innovative technologies are deemed helping to renew the image of a service and, in this way, stimulate people's curiosity. The novelty effect linked to the experience of a new technology, however, has a very limited duration in time, and it is not suitable for guaranteeing user loyalty. Consequently, the need for continuous renewal to keep the commercial proposal attractive becomes very expensive. In this paper, we present the architecture of a new project, called Bartending Robot for Interactive Long Lasting Operations (BRILLO), which aims to create a long-lasting operational robotic system that is able to have personalised multi-user interactions and to work as a bartender by performing different tasks according to the users' requests and preferences.

BRILLO: A robotic architecture for personalised long-lasting interactions in a bartending domain

Mariacarla Staffa;
2021

Abstract

The use of robots for the automation of the supply of food and beverages is a commercially attractive and modern application of robotic technologies. Such innovative technologies are deemed helping to renew the image of a service and, in this way, stimulate people's curiosity. The novelty effect linked to the experience of a new technology, however, has a very limited duration in time, and it is not suitable for guaranteeing user loyalty. Consequently, the need for continuous renewal to keep the commercial proposal attractive becomes very expensive. In this paper, we present the architecture of a new project, called Bartending Robot for Interactive Long Lasting Operations (BRILLO), which aims to create a long-lasting operational robotic system that is able to have personalised multi-user interactions and to work as a bartender by performing different tasks according to the users' requests and preferences.
978-145038290-8
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11367/97682
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