Skip to content
‹ Back to IndustriesFood & Beverage

Robots Take the Road: How Millennials Get Their Food

In January of 2017, DoorDash announced a pilot partnership with Starship Technologies, one of the most prominent companies producing delivery robots. The Co-Founder and Chief Product Officer of DoorDash, Stanley Tang, described robot deliveries as “a unique complement to the existing Dasher community.” During the pilot of the program “DoorDash used an algorithm to decide…

This story was produced through MarketScale. See how Food & Beverage teams put it to work with Customer Stories & Case Studies.

·
Share
Robots Take the Road: How Millennials Get Their Food

Free workspace

Turn your Food & Beverage expertise into content.

Record interviews, organize footage, and write with AI on a free trial of the MarketScale platform for qualifying companies. No demo required, no credit card.

Try it Free

In January of 2017, DoorDash announced a pilot partnership with Starship Technologies, one of the most prominent companies producing delivery robots. The Co-Founder and Chief Product Officer of DoorDash, Stanley Tang, described robot deliveries as “a unique complement to the existing Dasher community.”

During the pilot of the program “DoorDash used an algorithm to decide in real-time if the delivery made more sense for a human courier or a robot to complete.”

Typically, robots would be used when the order placed was within a two-mile radius. In the United Kingdom, one of over 15 countries in which robots have been tested, Starship robots are used by Just Eat, and Co-Founder and CEO of Starship Technologies Ahti Heinla hopes to have these robots completely unmanned by this year. Currently they are maintained by handlers.

Heinla also anticipates the number of robots to potentially reach the millions in five years’ time. This would be a huge adjustment seeing as London, one year ago, only had 20.

The presence of these robots has also sparked concern. NewDealDesign Founder Gadi Amit, in his partnership with Postmates to design its own robot, even admits that “the big difficulty is not technology; it’s the interaction with humans, how to mitigate rejection, and assimilate into the human environment.”

In the state of Washington, regulations are being proposed that would ensure the robots operate only “on sidewalks and crosswalks” and “yield the right of way to pedestrians and bicycles.”

Main concerns across the board focus on interaction with pedestrians and keeping walkways passable for civilians. Other concerns include safety of pedestrians, especially in light of a KiwiBot catching fire on a university campus in December of last year. While the incident was attributed to a faulty battery it still set an uncomfortable precedent in an industry that was largely free of incidents beforehand.

The other concern, despite claims on the part of robot-producing companies and delivery services, is that these robots will encroach on the livelihood of the 500,000 people who work as delivery drivers and couriers as delivery robots become more widespread.

The robot delivery services have, however, been greatly praised on both university and corporate campuses. About a week ago, George Mason University in Virginia implemented the first robot delivery system compatible with students’ meal plans.

Additionally, robot delivery has also been implemented at Intuit, a company with a large corporate campus within the Silicon Valley. Starship’s robots “traverse all 4.3 acres of the Intuit campus without a chaperone” filling a void where previously “there was no delivery service between employees and the company’s food-service provider” and “workers had no other option but to walk for lunch or skip a meal.”

While Postmates longs for a future in which robots may even “walk someone home at night,” “flag potholes,” or help end food insecurity, when it comes to robot-human social interaction on a larger scale, there is much that remains to be seen.

For the latest news, videos, and podcasts in the Food & Beverage Industry, be sure to subscribe to our industry publication.

Follow us on social media for the latest updates in B2B!

Twitter – @FoodMKSL

Facebook – facebook.com/marketscale

LinkedIn – linkedin.com/company/marketscale

Your experts belong here

Every story in MarketScale Food & Beverage starts with a company putting its plant managers, quality leads, and R&D teams on the record. Buyers are already reading this topic. The only question is whose experts they find.

Processors and grocery buyers vet suppliers hard, and your operations people are the ones who can satisfy them.

Book DemoSee how it works15 minutes, straight to a calendar.
B2B Weekly

The week in Food & Beverage, and sixteen other industries, every Monday.

Ten stories, one-line takes, five minutes. Free.

Food & Beverage: are you visible to AI?

Before they reach out, Food & Beverage buyers ask AI engines which vendors to trust. Explore how your experts, customers, and partners can become useful content for buyers and AI search.

Free Trial

You just read one Food & Beverage expert. Your company is full of them.

This article was produced through MarketScale. The same platform turns your plant managers, quality leads, and R&D teams into the articles, video, and social content Food & Beverage buyers are searching for. Start a free trial and see it with your own people. For qualifying companies, no credit card, no demo required.

NPS +73 · 1,000+ creators · 38+ countries

What your free trial includes

Hands-on access to the MarketScale platform
Media requests to your crowd, remote recording, AI writing tools
No demo required. No credit card.
For qualifying companies. Company confirmation required.

More Food & Beverage Insights

Diners cite inconvenience before price when cutting chain visits, William Blair finds

Diners cite inconvenience before price when cutting chain visits, William Blair finds

In William Blair's 16th quarterly restaurant survey, "inconvenient" was the top reason diners gave for visiting a chain less, ahead of "too expensive." Monthly restaurant interactions fell to 13.6. Takeout ordering moved back to phone and counter, at 40 percent versus 34 percent for apps. Operators may want to test fewer ordering steps.

  • 01Convenience is the top reason diners order takeout or delivery (65 percent), and inconvenience is the top reason they visit a chain less—suggesting the same factor may cut both ways.
  • 02For takeout, phone and in-person ordering (40 percent) now beats restaurant apps and websites (34 percent), and among guests under 60 the split is 36 to 33.
  • 03A useful benchmark for off-premises leaders: surveyed diners average 13.6 restaurant interactions a month, roughly 70 percent of them off the dining room floor.

Oct 28, 2026

Why QSR brands are funding 2027 drive-thru and POS tech

Why QSR brands are funding 2027 drive-thru and POS tech

Telaid’s Jeff Wayman says FSTEC conversations show QSR brands prioritizing 2027 CapEx for drive-thru, POS and AI as labor and food costs rise and other operating expenses increase. The National Restaurant Association counts 42% of operators unprofitable in 2025. An Elo and Coresight survey finds only 18% of QSR executives run drive-thru AI/voice ordering at scale.

  • 01The National Restaurant Association counts 42% of operators as unprofitable in 2025, with total restaurant expenses up 36% since 2019.
  • 02Only 18% of QSR executives run drive-thru voice AI at scale, in a September 2026 Elo and Coresight survey of 147 leaders, and Qu finds 9% of AI investors report meaningful impact.
  • 03Telaid's Jeff Wayman says brands are ranking 2027 CapEx and tech stack changes now, judged on comp sales, guest counts and average check.

Oct 28, 2026

Assemblies Unlimited expands into a new Southern Region

Assemblies Unlimited expands into a new Southern Region

Assemblies Unlimited announced a Southern Region on Oct. 22. It covers Texas, Oklahoma, Arkansas, Louisiana, Mississippi and Alabama and runs from a new sales office in Arlington, Texas. Brands get a local point of contact. AUI's Southern partner facilities currently include locations in Fort Worth, Houston, Paris and Irving, Texas, and Decatur, Alabama, with capabilities ranging from powder filling and stick packs to SQF-certified secondary packaging and POP display assembly.

  • 01The new Southern Region is an expansion of AUI's sales territory, which suggests brands gain a dedicated local team rather than added plant capacity.
  • 02The partner facilities AUI names are in Texas and Alabama, while the territory spans six states, so brands in Louisiana, Oklahoma, Arkansas or Mississippi should ask early which plant would run their job.
  • 03The next useful signal is whether AUI's named Southern partner roster grows beyond Texas and Alabama into the rest of the new territory.

Oct 27, 2026

Explore More Food & Beverage Insights

Read more expert perspectives from across Food & Beverage.

Browse Food & Beverage Hub

For B2B teams

Your experts could be publishing here

Stories like this one run on content MarketScale captures from real practitioners. See how your team's expertise becomes coverage in Food & Beverage and beyond.

Book a Demo

Or call us. No forms required. We pick up. 214-945-2512