Could 2019 be the year of automation? If John Miller, the CEO of CaliGroup has anything to say about it, it could be. As he told attendees at the recent National Restaurant Association Innovation Summit, “I think that in the next six months, we will deploy robots to customers in ways that will shock people.” CaliGroup may be ahead of the curve (its CaliBurger restaurant launched the burger-making robot Flippy last year) but the technology it has in the works is worth bearing in mind, since it is likely going to have impacts on guest experience, food safety and employees’ perception of restaurant work. For instance, the restaurant is piloting a facial recognition payment system in partnership with NEC Corp. (facial recognition is already in use in the restaurant’s loyalty program). Its kiosks are also being enhanced to provide a one-on-one experience with the customer. While robots are replacing the jobs at hot grills and fryers, Miller said other kitchen jobs are being rebranded — instead of a “grill cook,” kitchen workers are called “chef techs”. He said the change to a tech focus is providing workers with gateways to higher-level jobs. At the same time, it is helping his restaurant manage kitchens more efficiently and protect the safety of food on the production line. The change could, helpfully, shift the more mundane or less safe jobs to technology. But the challenge for restaurants adapting to these changes, according to Darrell West, founding director of the Center for Technology Innovation at the Brookings Institution and author of “The Future of Work,” will be to determine how to retrain employees for more sophisticated jobs in the industry.