Who wins and who loses when kitchens go robotic?

The robot lowers the cost, not the quality, and the savings go to the owner, not the plate. The worker loses the first job on the ladder: by 2030 robots do 30% of the work in restaurant kitchens, fast food first, while people keep the counter, the fixes and the menu. And whatever it cooks, salad or burger, the machine does not change the recipe. That stays a human choice.