BOTINKIT OMNI Cooking Robot and KMES Kitchen System

BOTINKIT is a Shenzhen-based robotics company, co-founded in 2021 according to TechCrunch, whose name stands for Robot in Kitchen. It targets the main obstacles that chain restaurants face when expanding: shortage of skilled cooks, long training, inconsistent taste across outlets and high kitchen labour cost. It lists offices or partners in Hong Kong, the USA, Japan, the UK, Singapore, Thailand, Malaysia, Australia and New Zealand.

The OMNI robot is an induction-heated automatic wok that stir-fries, pan-fries, boils, braises and stews from 0.2 kg up to 8 kg per batch, with automatic dosing of up to 13 dry, sauce, liquid and oil seasonings and self-cleaning of wok and tubes. Recipes are stored in the cloud and can be shared to all outlets with one click. The KMES Kitchen Manufacturing Execution System links orders directly to cooking so that dishes are queued and started without manual ticket handling.

• Multi-method cooking: sauté, stir-fry, boil, simmer, braise, soup, stew and mix in one 30-litre wok.
• Auto seasoning: doses up to 13 dry, sauce, liquid and oil seasonings simultaneously.
• Cloud recipes: library of over 10,000 recipes across more than 30 cuisines, shareable worldwide in one click.
• Auto clean: cleans both the wok and the seasoning tubes after cooking.
• Compact induction unit: about 1 square metre footprint, up to 350 degrees Celsius and 8 degrees per second heating.
• KMES: kitchen execution system that sends orders straight to cooking and prints receipts after the dish is done.

• Vietnamese fried-rice, noodle and com phan chains standardising stir-fried dishes across dozens of outlets.
• Hotel and resort kitchens in Da Nang or Phu Quoc covering buffet volume with fewer cooks.
• Industrial canteens and central kitchens cooking large batches of braised and stewed dishes consistently.

• Lower labour cost: the vendor cites 40% lower back-of-house labour cost.
• Faster onboarding: training time is said to be 6 weeks shorter because anyone can run a recipe in two manual steps.
• Consistent taste: automatic seasoning and cloud recipes keep dishes identical across outlets.
• Faster service: KMES is reported to cut the longest waiting time by 20 minutes and double dine-in table turnover.

Restaurant chains across Asia face rising wages and a shrinking pool of experienced wok cooks, while expanding brands need the same taste in every outlet. Cooking robots that turn recipes into repeatable programmes are moving from pilots into chain kitchens, hotels and airline catering, and trade shows in Hong Kong, Singapore and Japan now feature dedicated kitchen automation zones.

Headquartered in Shenzhen with an office at Hong Kong Science Park. TechCrunch reports a 13 million USD Series A in 2023, extended to 21 million USD in total. The site reports 2,100+ units shipped, 64 million+ dishes prepared, 24 shipping countries and regions, HKQAA ESG certification, and a reference case at PARKROYAL COLLECTION Pickering, Singapore.