Robots
Explore our intelligent robotic solutions built for modern beverage and icecream service
Robots
Explore our intelligent robotic solutions built for modern beverage and icecream service
Products
Discover fresh beverages, icecreams, snacks and more, prepared for every taste
Products
Discover fresh beverages, icecreams, snacks and more, prepared for every taste
Products
Discover fresh beverages, icecreams, snacks and more, prepared for every taste
Services
From installation to ongoing support, we keep operations running smoothly
Services
From installation to ongoing support, we keep operations running smoothly
Services
From installation to ongoing support, we keep operations running smoothly
No Build Out.
No Extra Staff.
No Build Out.
No Extra Staff.
All in One.
All in One.
Everything you need for café-quality service, without a traditional café setup or extra staff.
Everything you need for café-quality service,
without a traditional café setup or extra staff.
Everything you need for café-quality service, without a traditional café setup or extra staff.
G&A ROBOT delivers intelligent robotic solutions for beverages and ice cream. From installation and operations to technology, support and supply, we provide a complete system designed for businesses and high-traffic locations.
G&A ROBOT delivers intelligent robotic solutions for beverages and ice cream. From installation and operations to technology, support and supply, we provide a complete system designed for businesses and high-traffic locations.
WHERE WE FIT
WHERE WE FIT
Deployments
Customer Satisfaction
PARTNER TESTIMONIAL
PARTNER TESTIMONIAL
BUILT FOR CARE. PROVEN IN PRACTICE.
Hear from a hospital partner on how G&A ROBOT is enhancing beverage service for staff, families, and visitors.
Hear from a hospital partner on how G&A ROBOT is enhancing beverage service for staff, families, and visitors.
José Morais
Director of Food Services, BC Children's Hospital
José Morais
Director of Food Services,
BC Childrens Hospital
PARTNERSHIPS
Trusted by 100+ Organizations Worldwide
PARTNERSHIPS
Trusted by 100+ Organizations Worldwide
PARTNERSHIPS
Trusted by 100+ Organizations Worldwide
We’re just one week away from ABASTUR 2026 in Mexico, a hospitality event where technology, efficiency, experience, and sustainability come together.
And there’s one question I keep coming back to:
What if part of sustainability were not only about consuming less, but also about needing less infrastructure to deliver the same service?
Our ALL-IN-ONE · Beverage Robot is one example of this way of thinking.
We wanted to take this idea beyond intuition, so we developed a comparative analysis between a conventional café and a system of ALL-IN-ONE units serving the same annual volume of beverages, using scenarios for Calgary, Canada, and Cancún, Mexico.
In the base scenarios analyzed, the model estimates that a more energy-efficient, compact operating format can reduce the emissions associated with serving each drink by close to 90%.
And perhaps the most interesting part is not just the percentage, but the thinking behind it.
Sustainability can also mean designing leaner operations, measuring the resources we use more effectively, and making smarter use of infrastructure that already exists.
It’s not simply about automating a service.
It’s about asking whether technology can help us deliver that service in a way that is more efficient, more compact, and more mindful of the resources it requires.
I believe this fits very well with the conversation ABASTUR 2026 is bringing to the hospitality industry, and it’s one of the conversations I’m looking forward to taking to Mexico with G&A ROBOT.
For those interested in going deeper, we’ve also published the full technical analysis, including the methodology, scenarios, assumptions, and limitations.
You can explore the full study here below
See you at ABASTUR 2026.
#GAROBOT #ABASTUR2026 #Sustainability #HORECA #FoodService #Innovation
#Automation #EnergyEfficiency #OperationalEfficiency
At BC Place during the Canada–Qatar match, G&A ROBOT ice-cream machines served fresh soft serve with more than six topping choices. Built for busy venues, the machines deliver fast, consistent automated service throughout the stadium.
We hosted a tasting for our robotic ice-cream machine at BC Children’s Hospital in Vancouver. G&A ROBOT now has five beverage and ice-cream machines across BC Children’s and BC Women’s hospitals, providing convenient drinks and desserts around the clock. Thanks to everyone who stopped by.
At a Vancouver hospital partner, our team hosted a tasting of new foods for the Smart Vending Cabinets. Healthcare staff sampled the selections, tried the cabinet experience, and shared feedback that will help us improve convenient food service for people working around the clock.
ABASTUR 2026 in Mexico City is complete. Our team brought robotic food-service solutions to life through live demonstrations, technical support, and conversations with hospitality leaders. Thank you to everyone who visited and helped make the show a success.
A new look and a smarter experience: our redesigned G&A ROBOT website is live. Explore our robotic solutions, products, locations, and the technology behind every order at garobot.com.
We’re just one week away from ABASTUR 2026 in Mexico, a hospitality event where technology, efficiency, experience, and sustainability come together.
And there’s one question I keep coming back to:
What if part of sustainability were not only about consuming less, but also about needing less infrastructure to deliver the same service?
Our ALL-IN-ONE · Beverage Robot is one example of this way of thinking.
We wanted to take this idea beyond intuition, so we developed a comparative analysis between a conventional café and a system of ALL-IN-ONE units serving the same annual volume of beverages, using scenarios for Calgary, Canada, and Cancún, Mexico.
In the base scenarios analyzed, the model estimates that a more energy-efficient, compact operating format can reduce the emissions associated with serving each drink by close to 90%.
And perhaps the most interesting part is not just the percentage, but the thinking behind it.
Sustainability can also mean designing leaner operations, measuring the resources we use more effectively, and making smarter use of infrastructure that already exists.
It’s not simply about automating a service.
It’s about asking whether technology can help us deliver that service in a way that is more efficient, more compact, and more mindful of the resources it requires.
I believe this fits very well with the conversation ABASTUR 2026 is bringing to the hospitality industry, and it’s one of the conversations I’m looking forward to taking to Mexico with G&A ROBOT.
For those interested in going deeper, we’ve also published the full technical analysis, including the methodology, scenarios, assumptions, and limitations.
You can explore the full study here below
See you at ABASTUR 2026.
#GAROBOT #ABASTUR2026 #Sustainability #HORECA #FoodService #Innovation
#Automation #EnergyEfficiency #OperationalEfficiency
We’re just one week away from ABASTUR 2026 in Mexico, a hospitality event where technology, efficiency, experience, and sustainability come together.
And there’s one question I keep coming back to:
What if part of sustainability were not only about consuming less, but also about needing less infrastructure to deliver the same service?
Our ALL-IN-ONE · Beverage Robot is one example of this way of thinking.
We wanted to take this idea beyond intuition, so we developed a comparative analysis between a conventional café and a system of ALL-IN-ONE units serving the same annual volume of beverages, using scenarios for Calgary, Canada, and Cancún, Mexico.
In the base scenarios analyzed, the model estimates that a more energy-efficient, compact operating format can reduce the emissions associated with serving each drink by close to 90%.
And perhaps the most interesting part is not just the percentage, but the thinking behind it.
Sustainability can also mean designing leaner operations, measuring the resources we use more effectively, and making smarter use of infrastructure that already exists.
It’s not simply about automating a service.
It’s about asking whether technology can help us deliver that service in a way that is more efficient, more compact, and more mindful of the resources it requires.
I believe this fits very well with the conversation ABASTUR 2026 is bringing to the hospitality industry, and it’s one of the conversations I’m looking forward to taking to Mexico with G&A ROBOT.
For those interested in going deeper, we’ve also published the full technical analysis, including the methodology, scenarios, assumptions, and limitations.
You can explore the full study here below
See you at ABASTUR 2026.
#GAROBOT #ABASTUR2026 #Sustainability #HORECA #FoodService #Innovation
#Automation #EnergyEfficiency #OperationalEfficiency
We’re just one week away from ABASTUR 2026 in Mexico, a hospitality event where technology, efficiency, experience, and sustainability come together.
And there’s one question I keep coming back to:
What if part of sustainability were not only about consuming less, but also about needing less infrastructure to deliver the same service?
Our ALL-IN-ONE · Beverage Robot is one example of this way of thinking.
We wanted to take this idea beyond intuition, so we developed a comparative analysis between a conventional café and a system of ALL-IN-ONE units serving the same annual volume of beverages, using scenarios for Calgary, Canada, and Cancún, Mexico.
In the base scenarios analyzed, the model estimates that a more energy-efficient, compact operating format can reduce the emissions associated with serving each drink by close to 90%.
And perhaps the most interesting part is not just the percentage, but the thinking behind it.
Sustainability can also mean designing leaner operations, measuring the resources we use more effectively, and making smarter use of infrastructure that already exists.
It’s not simply about automating a service.
It’s about asking whether technology can help us deliver that service in a way that is more efficient, more compact, and more mindful of the resources it requires.
I believe this fits very well with the conversation ABASTUR 2026 is bringing to the hospitality industry, and it’s one of the conversations I’m looking forward to taking to Mexico with G&A ROBOT.
For those interested in going deeper, we’ve also published the full technical analysis, including the methodology, scenarios, assumptions, and limitations.
You can explore the full study here below
See you at ABASTUR 2026.
#GAROBOT #ABASTUR2026 #Sustainability #HORECA #FoodService #Innovation
#Automation #EnergyEfficiency #OperationalEfficiency
At BC Place during the Canada–Qatar match, G&A ROBOT ice-cream machines served fresh soft serve with more than six topping choices. Built for busy venues, the machines deliver fast, consistent automated service throughout the stadium.
We hosted a tasting for our robotic ice-cream machine at BC Children’s Hospital in Vancouver. G&A ROBOT now has five beverage and ice-cream machines across BC Children’s and BC Women’s hospitals, providing convenient drinks and desserts around the clock. Thanks to everyone who stopped by.
At a Vancouver hospital partner, our team hosted a tasting of new foods for the Smart Vending Cabinets. Healthcare staff sampled the selections, tried the cabinet experience, and shared feedback that will help us improve convenient food service for people working around the clock.
ABASTUR 2026 in Mexico City is complete. Our team brought robotic food-service solutions to life through live demonstrations, technical support, and conversations with hospitality leaders. Thank you to everyone who visited and helped make the show a success.
A new look and a smarter experience: our redesigned G&A ROBOT website is live. Explore our robotic solutions, products, locations, and the technology behind every order at garobot.com.
We’re just one week away from ABASTUR 2026 in Mexico, a hospitality event where technology, efficiency, experience, and sustainability come together.
And there’s one question I keep coming back to:
What if part of sustainability were not only about consuming less, but also about needing less infrastructure to deliver the same service?
Our ALL-IN-ONE · Beverage Robot is one example of this way of thinking.
We wanted to take this idea beyond intuition, so we developed a comparative analysis between a conventional café and a system of ALL-IN-ONE units serving the same annual volume of beverages, using scenarios for Calgary, Canada, and Cancún, Mexico.
In the base scenarios analyzed, the model estimates that a more energy-efficient, compact operating format can reduce the emissions associated with serving each drink by close to 90%.
And perhaps the most interesting part is not just the percentage, but the thinking behind it.
Sustainability can also mean designing leaner operations, measuring the resources we use more effectively, and making smarter use of infrastructure that already exists.
It’s not simply about automating a service.
It’s about asking whether technology can help us deliver that service in a way that is more efficient, more compact, and more mindful of the resources it requires.
I believe this fits very well with the conversation ABASTUR 2026 is bringing to the hospitality industry, and it’s one of the conversations I’m looking forward to taking to Mexico with G&A ROBOT.
For those interested in going deeper, we’ve also published the full technical analysis, including the methodology, scenarios, assumptions, and limitations.
You can explore the full study here below
See you at ABASTUR 2026.
#GAROBOT #ABASTUR2026 #Sustainability #HORECA #FoodService #Innovation
#Automation #EnergyEfficiency #OperationalEfficiency
We’re just one week away from ABASTUR 2026 in Mexico, a hospitality event where technology, efficiency, experience, and sustainability come together.
And there’s one question I keep coming back to:
What if part of sustainability were not only about consuming less, but also about needing less infrastructure to deliver the same service?
Our ALL-IN-ONE · Beverage Robot is one example of this way of thinking.
We wanted to take this idea beyond intuition, so we developed a comparative analysis between a conventional café and a system of ALL-IN-ONE units serving the same annual volume of beverages, using scenarios for Calgary, Canada, and Cancún, Mexico.
In the base scenarios analyzed, the model estimates that a more energy-efficient, compact operating format can reduce the emissions associated with serving each drink by close to 90%.
And perhaps the most interesting part is not just the percentage, but the thinking behind it.
Sustainability can also mean designing leaner operations, measuring the resources we use more effectively, and making smarter use of infrastructure that already exists.
It’s not simply about automating a service.
It’s about asking whether technology can help us deliver that service in a way that is more efficient, more compact, and more mindful of the resources it requires.
I believe this fits very well with the conversation ABASTUR 2026 is bringing to the hospitality industry, and it’s one of the conversations I’m looking forward to taking to Mexico with G&A ROBOT.
For those interested in going deeper, we’ve also published the full technical analysis, including the methodology, scenarios, assumptions, and limitations.
You can explore the full study here below
See you at ABASTUR 2026.
#GAROBOT #ABASTUR2026 #Sustainability #HORECA #FoodService #Innovation
#Automation #EnergyEfficiency #OperationalEfficiency
We’re just one week away from ABASTUR 2026 in Mexico, a hospitality event where technology, efficiency, experience, and sustainability come together.
And there’s one question I keep coming back to:
What if part of sustainability were not only about consuming less, but also about needing less infrastructure to deliver the same service?
Our ALL-IN-ONE · Beverage Robot is one example of this way of thinking.
We wanted to take this idea beyond intuition, so we developed a comparative analysis between a conventional café and a system of ALL-IN-ONE units serving the same annual volume of beverages, using scenarios for Calgary, Canada, and Cancún, Mexico.
In the base scenarios analyzed, the model estimates that a more energy-efficient, compact operating format can reduce the emissions associated with serving each drink by close to 90%.
And perhaps the most interesting part is not just the percentage, but the thinking behind it.
Sustainability can also mean designing leaner operations, measuring the resources we use more effectively, and making smarter use of infrastructure that already exists.
It’s not simply about automating a service.
It’s about asking whether technology can help us deliver that service in a way that is more efficient, more compact, and more mindful of the resources it requires.
I believe this fits very well with the conversation ABASTUR 2026 is bringing to the hospitality industry, and it’s one of the conversations I’m looking forward to taking to Mexico with G&A ROBOT.
For those interested in going deeper, we’ve also published the full technical analysis, including the methodology, scenarios, assumptions, and limitations.
You can explore the full study here below
See you at ABASTUR 2026.
#GAROBOT #ABASTUR2026 #Sustainability #HORECA #FoodService #Innovation
#Automation #EnergyEfficiency #OperationalEfficiency
At BC Place during the Canada–Qatar match, G&A ROBOT ice-cream machines served fresh soft serve with more than six topping choices. Built for busy venues, the machines deliver fast, consistent automated service throughout the stadium.
We hosted a tasting for our robotic ice-cream machine at BC Children’s Hospital in Vancouver. G&A ROBOT now has five beverage and ice-cream machines across BC Children’s and BC Women’s hospitals, providing convenient drinks and desserts around the clock. Thanks to everyone who stopped by.
At a Vancouver hospital partner, our team hosted a tasting of new foods for the Smart Vending Cabinets. Healthcare staff sampled the selections, tried the cabinet experience, and shared feedback that will help us improve convenient food service for people working around the clock.
ABASTUR 2026 in Mexico City is complete. Our team brought robotic food-service solutions to life through live demonstrations, technical support, and conversations with hospitality leaders. Thank you to everyone who visited and helped make the show a success.
A new look and a smarter experience: our redesigned G&A ROBOT website is live. Explore our robotic solutions, products, locations, and the technology behind every order at garobot.com.
We’re just one week away from ABASTUR 2026 in Mexico, a hospitality event where technology, efficiency, experience, and sustainability come together.
And there’s one question I keep coming back to:
What if part of sustainability were not only about consuming less, but also about needing less infrastructure to deliver the same service?
Our ALL-IN-ONE · Beverage Robot is one example of this way of thinking.
We wanted to take this idea beyond intuition, so we developed a comparative analysis between a conventional café and a system of ALL-IN-ONE units serving the same annual volume of beverages, using scenarios for Calgary, Canada, and Cancún, Mexico.
In the base scenarios analyzed, the model estimates that a more energy-efficient, compact operating format can reduce the emissions associated with serving each drink by close to 90%.
And perhaps the most interesting part is not just the percentage, but the thinking behind it.
Sustainability can also mean designing leaner operations, measuring the resources we use more effectively, and making smarter use of infrastructure that already exists.
It’s not simply about automating a service.
It’s about asking whether technology can help us deliver that service in a way that is more efficient, more compact, and more mindful of the resources it requires.
I believe this fits very well with the conversation ABASTUR 2026 is bringing to the hospitality industry, and it’s one of the conversations I’m looking forward to taking to Mexico with G&A ROBOT.
For those interested in going deeper, we’ve also published the full technical analysis, including the methodology, scenarios, assumptions, and limitations.
You can explore the full study here below
See you at ABASTUR 2026.
#GAROBOT #ABASTUR2026 #Sustainability #HORECA #FoodService #Innovation
#Automation #EnergyEfficiency #OperationalEfficiency
We’re just one week away from ABASTUR 2026 in Mexico, a hospitality event where technology, efficiency, experience, and sustainability come together.
And there’s one question I keep coming back to:
What if part of sustainability were not only about consuming less, but also about needing less infrastructure to deliver the same service?
Our ALL-IN-ONE · Beverage Robot is one example of this way of thinking.
We wanted to take this idea beyond intuition, so we developed a comparative analysis between a conventional café and a system of ALL-IN-ONE units serving the same annual volume of beverages, using scenarios for Calgary, Canada, and Cancún, Mexico.
In the base scenarios analyzed, the model estimates that a more energy-efficient, compact operating format can reduce the emissions associated with serving each drink by close to 90%.
And perhaps the most interesting part is not just the percentage, but the thinking behind it.
Sustainability can also mean designing leaner operations, measuring the resources we use more effectively, and making smarter use of infrastructure that already exists.
It’s not simply about automating a service.
It’s about asking whether technology can help us deliver that service in a way that is more efficient, more compact, and more mindful of the resources it requires.
I believe this fits very well with the conversation ABASTUR 2026 is bringing to the hospitality industry, and it’s one of the conversations I’m looking forward to taking to Mexico with G&A ROBOT.
For those interested in going deeper, we’ve also published the full technical analysis, including the methodology, scenarios, assumptions, and limitations.
You can explore the full study here below
See you at ABASTUR 2026.
#GAROBOT #ABASTUR2026 #Sustainability #HORECA #FoodService #Innovation
#Automation #EnergyEfficiency #OperationalEfficiency
THE G&A JOURNAL
Keep up with our latest news, insights, and innovations as we explore the ideas, trends, and technology shaping the future of automated food and beverage. Discover how robotics and intelligent automation are transforming the way people eat, drink, and experience service.
Keep up with our latest news, insights, and innovations as we explore the ideas, trends, and technology shaping the future of automated food and beverage. Discover how robotics and intelligent automation are transforming the way people eat, drink, and experience service.
BRING THE FUTURE OF BEVERAGE & ICE CREAM TO YOUR LOCATION
Upgrade your space with smart robotic service designed to operate efficiently, attract customers, and serve around the clock.