A sous-chef robotic platform
that takes over the base operations of a restaurant kitchen
so the team can focus on the reason restaurants exist.
No time for
basic tasks.
The kitchen still runs on hands.
Most restaurant kitchens today are barely automated.
Cutting, boiling, frying, washing, polishing,
peeling, portioning — all of it is done by people,
every shift, every service.
The question isn't whether they can do it.
It's whether they should.
- 35–40%of revenue goes to labour at European full-service restaurants — higher than the US, driven by employer social contributions
- ≈ €17,500fully-loaded yearly cost of one kitchen position in Warsaw (gross + ZUS)
- 47%of operators name staffing costs as their #1 barrier to growth
- 70%of operators rate today's operating conditions as unfavourable
- ~3–6%net margins, where labour cost quietly leaks
According to: European full-service labour benchmarks 2025–26;
Raport FOR Restaurant (Poland, spring 2025); ZUS employer rates
see FULL version
basic tasks.
Prototype
The Ratatouille deck.
Meet Ratatouille — the sous-chef robot that proves a great kitchen can almost run itself. Trained in simulation, it steps onto the line ready for service.
Built to take over the basic, routine work of the kitchen, it streamlines every shift and frees the team to focus on what truly matters — the flavor, the craft, and the guests who keep coming back.
Let's talk
Ratatouille is at the MVP / pre-seed stage and we're talking to a small group of operators and investors. Want the full deck or a technical deep-dive? Reach out — we reply within 24 hours.
sulimovskiyrobotics@gmail.com