Core Viewpoint - The key to the restaurant industry lies not in whether the chef is human or machine, but in how well the service meets customer needs. As robotic chefs become more prevalent, regulatory perspectives must also adapt to ensure food safety and quality [1][2][3] Group 1: Automation in the Restaurant Industry - Robotic chefs are rapidly replacing human chefs, with companies like JD's Qixian Xiaochu and Nancheng Xiang offering meals at significantly lower prices, such as 3.18 yuan per two for meat dishes and 1.58 yuan per two for vegetarian options [1][2] - The cost savings from using robotic chefs are substantial, as they require a one-time investment and can operate continuously, while human chefs demand high monthly salaries [2] - Restaurants utilizing robotic chefs emphasize "freshly cooked" meals and often allow customers to witness the cooking process, which helps build trust in the food preparation [2] Group 2: Regulatory Challenges - Traditional regulatory focuses on health certificates, kitchen hygiene, and food storage must expand to include monitoring the functionality of robotic chefs, such as sensor sensitivity and program performance [3] - The shift from human chefs to machines necessitates a change in regulatory tools, moving from post-event punishment to real-time intervention through data monitoring [3] - There is a need for clear standards to define "freshly made" meals, especially when using pre-packaged ingredients, to reduce consumer confusion and ensure transparency [3]