Tord Olav Dønnum discusses how robotics, automation and artificial intelligence are reshaping foodservice operations and how autonomous kitchens can help operators improve profitability while preserving the human side of hospitality. June 19, 2026 by Richard Slawsky — Editor, Connect Media Tord Olav Dønnum, chief business officer of Shin Starr Presents, will be among the featured speakers at the 2026 Automated Retail & Kiosk Innovation Show, scheduled for Dec. 14-16 in Miami Beach, Florida. ARKI is an annual conference and trade show that brings together leaders in self-service technology, automated retail, kiosks, smart stores, unattended foodservice, vending and digital customer engagement. The event features educational sessions, keynote presentations, networking opportunities and an exhibition floor showcasing the latest innovations in kiosks, robotics, AI, payments, digital signage, micro markets and autonomous retail. A Norwegian entrepreneur based in Silicon Valley, Dønnum joined Shin Starr after building and exiting a technology venture focused on connecting startups with investors. Shin Starr's autonomous kitchen technology uses robotics to move ingredients from refrigerated storage through the cooking process, producing freshly prepared meals with minimal labor while maintaining consistency and reducing food waste. The company's OLHSO brand has already demonstrated the concept through autonomous Korean barbecue food trucks and is now targeting airports and other high-traffic venues. While automation often sparks concerns about labor displacement, Dønnum argues that the technology should be viewed as a tool to enhance hospitality rather than replace it. He believes the industry's future depends on finding a balance between robotics and human interaction, particularly as operators face rising labor costs, shrinking margins and growing demand for fresh food around the clock. During a recent interview with Vending Times, Dønnum discussed how robotics, automation and artificial intelligence are reshaping foodservice operations and why he believes autonomous kitchens can help operators improve profitability while preserving the