Real deployments. Verified results.

Case Studies

How operators across retail, food service, and hospitality are using Renhuan robots to solve real problems — and the numbers behind the outcomes.

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Security & Loss Prevention Summit Cycles & Outfitters Sacramento, CA

11 Break-Ins in 18 Months. Then They Added a Robot.

The Challenge

Summit Cycles had a theft problem that was threatening to close the Sacramento location. In an 18-month window, the store suffered 11 confirmed break-ins, losing $38,400 in inventory — primarily high-end bikes, components, and accessories. A monitored alarm system wasn't deterring anyone; thieves had learned they had roughly four minutes before a response.

Owner Derek Muñoz explored hiring a licensed security guard. Quotes came back at $7,800–$9,200 per month for overnight coverage. At that cost, the location would operate at a loss. Closing at 8pm and hoping for the best wasn't a strategy.

  • $38,400 in stolen inventory over 18 months
  • 11 police reports filed; 2 arrests, 0 convictions
  • Insurance premium increased 34% after repeated claims
  • Staff reluctant to close alone after dark

The Solution

Renhuan deployed a CatCop — an autonomous security patrol robot — on a 90-day trial. The unit runs continuous overnight patrols on a mapped route, combining 360° omni-directional starlight video surveillance, a 30× optical zoom camera, infrared thermal imaging, and a 16-line LiDAR with 70-metre detection range. Motion alerts push directly to Derek's phone in real time. During the day, it operates in a visible monitoring mode near high-value display areas, with face recognition logging all foot traffic.

0
Break-ins in the 9 months since deployment
$91K
Annual savings vs. a licensed human guard
2
Daytime shoplifting incidents caught on camera and prosecuted

"I was seriously about to close the Sacramento location. Another theft and we were done. The robot paid for itself in the first month — and now my staff actually feel safe locking up at night."

— Derek Muñoz, Owner, Summit Cycles & Outfitters
Restaurant & Food Service Harvest Table Restaurant Group Chicago, IL — 3 locations

Servers Were Running Food. Now They're Running the Room.

The Challenge

Harvest Table's three Chicago locations were caught in a loop that will feel familiar to anyone in full-service dining: not enough floor staff, high turnover, and servers burning out on the physical grind of running plates from a hot kitchen to tables across a 120-cover room. Operations Director Priya Mehta calculated that servers were spending nearly 40% of their shift on food runs — time that should go toward table presence, upselling, and the hospitality that actually drives tips and repeat visits.

At peak dinner service, kitchen-ready dishes were sitting under heat lamps for an average of 7–9 minutes before reaching the table. Customers noticed. Yelp and Google reviews mentioned "slow food delivery" at a frequency that was starting to move the overall rating.

  • Servers averaging 38% of shift time on food transport
  • Kitchen-to-table delivery averaging 7–9 minutes at peak
  • 3 server resignations per month across all three locations
  • "Slow service" mentioned in 22% of recent reviews

The Solution

Harvest Table deployed 2× Mars restaurant robots per location — six robots total, phased across a three-week rollout. The Mars units handle all food transport from kitchen pickup window to tableside, autonomously navigating around diners, chairs, and servers using LiDAR and 3D RGBD obstacle avoidance with a 180° detection angle. Its 15.6" HD display runs branded content during each delivery. Servers still own every guest interaction: they take orders, upsell, check in mid-meal, and deliver the check. The robot handles the physical transfer.

2.5 min
Average kitchen-to-table time, down from 7–9 min
+18%
Increase in average server tip percentage
4 mo
Since last server resignation across all three locations

"Our servers were burning out carrying plates back and forth all night. Now they're actually selling — recommending wine pairings, checking in, building regulars. Tips are up and nobody's quit in four months. That alone is worth it."

— Priya Mehta, Operations Director, Harvest Table Restaurant Group
Hotel & Hospitality The Verona Miami Miami Beach, FL — 187 rooms

From "We Don't Do That After 11pm" to 24/7 Room Service.

The Challenge

The Verona is a 187-room boutique hotel in Miami Beach catering to a guest profile that expects attentive, around-the-clock service. The problem was late-night amenity delivery. Staffing a full-service room delivery operation after 11pm — even a minimal one — required two overnight employees and a dedicated coordinator, running the hotel $11,800–$14,200 per month in labor for a shift that handled a fraction of daytime volume.

General Manager Marcus Alves made the call to cut the overnight service entirely. Guests who called after 11pm were politely told it wasn't available. The short-term cost savings came at a longer-term price: "no late-night service" started appearing in TripAdvisor reviews, and the hotel's overall service score drifted from 4.6 to 4.1 over six months.

  • 100% of after-11pm delivery requests turned away
  • $0 in late-night room service revenue
  • TripAdvisor "Service" score declined from 4.6 to 4.1
  • "No late night service" cited in 14 reviews over 6 months

The Solution

The Verona deployed 2× Speedybot hotel delivery robots, integrated with the hotel's Opera PMS. When a guest places an after-hours order via the in-room tablet or front desk, kitchen staff load the order into the robot's UV-disinfected dual cabin, and the Speedybot handles the entire delivery — navigating independently to the correct floor via elevator, traveling the corridor, and alerting the guest via the built-in AI voice system upon arrival. No staff escort required at any point.

100%
Of after-hours requests fulfilled — previously zero after 11pm
$14.2K
Average monthly late-night room service revenue added
4.7
TripAdvisor service score, up from 4.1 before deployment

"We went from 'sorry, we don't offer that after 11pm' to genuine 24-hour room service in under three weeks. The guests love it — some of them actually come into the hallway to watch it navigate. It's become part of the experience."

— Marcus Alves, General Manager, The Verona Miami

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