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Stock dividend payouts have become a broader strategic choice beyond simple cash distribution. They reflect long-term capital, growth, and risk management considerations in a changing environment. During the 2026 AGM season, spanning banks to large listed firms, there is a marked tilt toward stock dividends, attracting investor attention. The wave…
Restaurants in eastern China are drawing attention for using AI-powered robot chefs to cook, clean, and serve, taking on large portions of kitchen work. The shift is bringing convenience to diners while also sparking debate about how automation may reshape the service sector.
A Zhejiang Television report said at least three dining venues in Hangzhou have been operating for months using artificial intelligence. One example is the 24 Jieqi restaurant, which has deployed a team of eight robots to handle every step of the dining workflow, including taking orders, serving, cleaning, and cooking.
The robots have shouldered up to 60 percent of the total workload of the kitchen staff, creating what the report describes as a new dining experience for customers.
A standout feature is the robots’ ability to perform personalized health analysis. Before customers place orders, the system automatically scans faces and tongues and asks diners to complete a simple questionnaire. Based on the collected information, the AI generates a detailed report covering lifestyle, emotional state, and digestion.
Using those results, the robots then recommend seasonal dishes intended to improve health, according to the report.
The report also highlighted the range of dishes the robots can prepare. Deng Xuhui, a cook at the Madayunhe community canteen in Gongshu District, said the robots’ capabilities are highly impressive and that they can prepare more than 100 different dishes.
The menu includes items such as three-bowl chicken and tofu with crab clusters, and braised pork leg. Some robots are also described as proficient at cooking Pian Er Chuan, Hangzhou specialty noodles paired with preserved vegetables, sliced pork, and bamboo shoots.
The engineer who developed the cooking robots, Zhu Qi, said the machines are trained using large amounts of cooking settings taken from human chefs’ real work. The robots are programmed to mimic complex professional cooking motions, including stir-frying and turning pots.
Zhu said the approach helps standardize dish quality and reduces instability that can occur with human cooks.
The article notes that automation is expanding beyond Hangzhou, with additional examples in Shanghai and other urban centers, and it discusses public reaction and potential economic implications.
Premium gym chains are entering a “golden era” that is ending or already in decline, as rising operating costs collide with shifting consumer preferences toward more flexible, community-based ways to exercise. Long-term memberships are shrinking, margins are pressured by higher rents and facility expenses, and competition from smaller, more personalized…
