How the Robo-Barista Works

1. We survey your space

We check footfall, power (a standard outlet is usually enough), water (plumbed or tank) and the highest-traffic spot. Location is the biggest driver of performance, so we get it right first.

2. We recommend Mini, Pro or Max

We match the Robo-Barista to your volume and menu — coffee only, or coffee and ice cream — and to your budget: buy, lease or revenue-share.

3. We install and brand it

Delivery, setup and a working first serve usually happen in a single visit. The kiosk is wrapped in Brew-n-Chill branding and loaded with beans, milk, syrups and ice-cream mix dialled in for the machine.

4. Guests order and pay themselves

Touchscreen or phone, tap or scan to pay, served in under a minute — espresso, latte, cold brew, soft-serve or an affogato — barista-grade, every time, no human in the loop.

5. We keep it running

Remote monitoring flags low stock and service needs before anyone notices. Restocking is about an hour a day (we do it or train your team); ingredients run ~20–25% of revenue. With an optional maintenance contract, running costs are fully predictable.

What you don’t have to deal with

• No hiring, training, scheduling or covering shifts.
• No barista skill — the robot is the barista.
• No build-out: it’s an appliance, not a café fit-out.
• No surprise downtime: connected machines alert us first.