【Free Webinar】Restaurant President Shares Candidly How Cooking Robot "I-Robo 2" Transformed Site Numbers and Work Styles
A free webinar will feature the president of Re-Life Co., Ltd., discussing the impact of the "I-Robo 2" cooking robot. The robot has drastically reduced training time from 50 hours to 30 minutes, cut staff working hours by about 20 hours per month, and lowered recruitment costs by approximately 1 million yen per person. It also standardizes recipes and improves taste, making kitchens accessible to diverse staff. The event targets restaurant owners and managers aiming for multi-store expansion and operational efficiency.
📋 Article Processing Timeline
- 📰 Published: April 6, 2026 at 23:00
- 🔍 Collected: April 6, 2026 at 14:30
- 🤖 AI Analyzed: April 21, 2026 at 00:43 (346h 13m after Collected)
■ Webinar Announcement
We are pleased to announce a webinar featuring Mr. Ikudai Inami, President of Re-Life Co., Ltd., who has actually implemented the stir-frying robot "I-Robo 2." He will share the quantitative and qualitative effects before and after implementation, along with real-world insights from the site. This content is highly recommended for all managers and owners in the food service industry facing common challenges such as labor shortages, taste standardization, and multi-store expansion.
■ Webinar Overview
How has the stir-frying robot "I-Robo 2" addressed the challenges faced by the food service industry, including labor shortages, long working hours, and reliance on skilled chefs?
Re-Life Co., Ltd., based in Osaka and expanding to multiple stores, began full-scale DX promotion with the COVID-19 pandemic. The introduction of "I-Robo 2" has yielded the following quantitative and qualitative effects:
【Main Effects After Introduction】
・New staff operation learning: Possible in **30 minutes** from **50 hours**
・Improvement in long working hours: Significant reduction in labor costs per staff member
・Monthly working hours: **Approximately 20 hours reduction** per staff member
・Recruitment costs: **Approximately 1 million yen reduction** per person
・Realized a kitchen environment where inexperienced, female, and foreign staff can work actively
・Contributed to taste standardization and enhancement of brand value by digitizing recipes of skilled chefs
This webinar will convey everything from the background of implementation to the quantitative and qualitative effects, based on the real voices of introducing owners. It is a must-see for restaurant owners and managers considering multi-store expansion, labor saving, and standardization.
■ Event Details
Date and Time:
April 13 (Mon) 12:00-12:45, 17:00-17:45
April 14 (Tue) 12:00-12:45
April 15 (Wed) 12:00-12:45, 17:00-17:45
April 16 (Thu) 12:00-12:45
April 17 (Fri) 12:00-12:45, 17:00-17:45
Format: Online
Participation Fee: Free
Target Audience: Restaurant owners, managers, store operations managers
【▼ Click here for the application form】
https://attendee.bizibl.tv/sessions/seEARndH3uy9
■ Recommended for:
We are pleased to announce a webinar featuring Mr. Ikudai Inami, President of Re-Life Co., Ltd., who has actually implemented the stir-frying robot "I-Robo 2." He will share the quantitative and qualitative effects before and after implementation, along with real-world insights from the site. This content is highly recommended for all managers and owners in the food service industry facing common challenges such as labor shortages, taste standardization, and multi-store expansion.
■ Webinar Overview
How has the stir-frying robot "I-Robo 2" addressed the challenges faced by the food service industry, including labor shortages, long working hours, and reliance on skilled chefs?
Re-Life Co., Ltd., based in Osaka and expanding to multiple stores, began full-scale DX promotion with the COVID-19 pandemic. The introduction of "I-Robo 2" has yielded the following quantitative and qualitative effects:
【Main Effects After Introduction】
・New staff operation learning: Possible in **30 minutes** from **50 hours**
・Improvement in long working hours: Significant reduction in labor costs per staff member
・Monthly working hours: **Approximately 20 hours reduction** per staff member
・Recruitment costs: **Approximately 1 million yen reduction** per person
・Realized a kitchen environment where inexperienced, female, and foreign staff can work actively
・Contributed to taste standardization and enhancement of brand value by digitizing recipes of skilled chefs
This webinar will convey everything from the background of implementation to the quantitative and qualitative effects, based on the real voices of introducing owners. It is a must-see for restaurant owners and managers considering multi-store expansion, labor saving, and standardization.
■ Event Details
Date and Time:
April 13 (Mon) 12:00-12:45, 17:00-17:45
April 14 (Tue) 12:00-12:45
April 15 (Wed) 12:00-12:45, 17:00-17:45
April 16 (Thu) 12:00-12:45
April 17 (Fri) 12:00-12:45, 17:00-17:45
Format: Online
Participation Fee: Free
Target Audience: Restaurant owners, managers, store operations managers
【▼ Click here for the application form】
https://attendee.bizibl.tv/sessions/seEARndH3uy9
■ Recommended for: