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Meet the “Autocado,” Chipotle’s guacamole-preparing robot

The goal is to automate some back-of-house labor, though the chain says the robot "will not eliminate jobs"

Deputy Food Editor

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A Chipotle Mexican Grill sign is seen in the Park Slope neighborhood on April 29, 2021 in the Brooklyn borough of New York City. (Michael M. Santiago/Getty Images)
A Chipotle Mexican Grill sign is seen in the Park Slope neighborhood on April 29, 2021 in the Brooklyn borough of New York City. (Michael M. Santiago/Getty Images)

As reported by CNN BusinessChipotle  has now launched the “Autocado,” a robot “designed to perform the more tedious tasks involved in creating the chain’s guacamole, including cutting, coring and peeling avocados.” The goal is to automate some back-of-house labor, although Chipotle says that the Autocado “will not eliminate jobs, but instead employees will work with the robot to speed up guacamole production,” as per CNN. The Autocado works in bulk, prepping about 25 pounds of avocados at once. 

The human employee will still be tasked with making the actual guacamole once the robot prepares the avocados, though. Curt Garner, Chief Customer and Technology Officer of Chipotle said that “the device was designed specifically for Chipotle with the goal of easing identified pain points for restaurant employees.” The aim is that the Autocado will cut guacamole production time in half. Chipotle worked with Vebu Labs in order to design the Autocado; “automated avocado peeling machines already exist,” according to CNN, but Autocado is “specifically designed” for Chipotle.

It should be noted, though, that Autocado is not the first fast-casual food production robot. That title goes to “Flippy 2,” an automatic robot who operates the fry station at White Castle.

By Michael La Corte

Michael is a food writer, recipe editor and educator based in his beloved New Jersey. After graduating from the Institute of Culinary Education in New York City, he worked in restaurants, catering and supper clubs before pivoting to food journalism and recipe development. He also holds a BA in psychology and literature from Pace University.


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