Sharpa deploys humanoid robot "North" at a Shanghai Dairy Queen, making Blizzards in 55 autonomous steps and performing the signature cup flip.
Meet China’s Robot Ice Cream Worker Makes DQ Blizzards in 55 Steps and Flips the Cup
Robot takes over ice cream duty in China (Photo by Wang Gang/CNSPHOTO)

Sharpa deploys autonomous humanoid “North” at Shanghai Dairy Queen, operating standard kitchen gear without human intervention.

In a pioneering commercial deployment of service-sector humanoid robotics, Chinese robotics startup Sharpa and franchise operator CFB Group have put an autonomous, dual-arm humanoid robot to work behind the counter at a Dairy Queen location on Wujiang Road in Shanghai. Operating during standard retail hours, the wheeled humanoid robot—named “North”—autonomously prepares and serves Blizzard ice cream treats directly to paying customers. The deployment represents the world’s first “zero-modification, fully autonomous” robotic installation in a commercial restaurant, functioning without dedicated fixtures, custom conveyors, or remote human teleoperation.

The robot executes an end-to-end 55-step workflow that mirrors the exact physical motions of a human crew member. Beginning with separating a paper cup from a sanitized stack, the robot aligns a metal blending ring with sub-millimeter precision, dispenses soft-serve dairy mix, measures three scoops of Oreo crumb toppings, and runs the high-speed spindle mixer. To conclude the service sequence, the humanoid inverts the cup upside down—fulfilling Dairy Queen’s mandatory global quality benchmark to prove the soft serve is sufficiently thick—before handing the finished treat over the counter to the customer.

Overcoming the dexterity hurdles of fast-food preparation required advanced multi-modal artificial intelligence and tactile sensing rather than computer vision alone. Sharpa equipped North with its proprietary “Sharpa Wave” hands, featuring 22 points of articulation and more than 1,000 tactile sensors embedded across each fingertip. This sensory stream feeds into “CraftNet,” Sharpa’s vision-tactile-language-action (VTLA) model, which recalibrates grip pressure and finger placement 100 times per second. Tactile feedback governs 98% of the 55 operational phases, enabling the machine to sense paper cup resistance, dampen high-speed blender vibrations, and shift its grasp as the cup’s center of gravity changes during the upside-down flip.

From an operational standpoint, the first-generation robotic worker operates at roughly half the speed of human labor, taking approximately six minutes to complete a Blizzard compared to two to three minutes for an experienced employee. Priced identically to human-served items at 31 yuan ($4.40), the novelty of the autonomous flip has drawn substantial customer interest, prompting pre-booking systems via WeChat mini-programs to manage daily allocations. Sharpa executives candidly acknowledged that while the initial unit is not yet cost-profitable, demonstrating a machine that can enter an unadapted human kitchen and independently complete a multi-step food preparation process without human handoffs was the essential technological hurdle.

For the global dairy foodservice and quick-service restaurant (QSR) sectors, Sharpa’s Shanghai pilot illustrates the tangible transition of humanoid robotics from laboratory demos to commercial front-line operations. As labor availability tightens across retail food chains worldwide, standardizing multi-step ingredient handling, soft-serve dispensing, and mechanical mixing into modular robotic routines provides a scalable blueprint. The successful deployment in Shanghai highlights how artificial intelligence and tactile robotics are beginning to automate complex physical service workflows across the retail dairy industry.

Source: Moneycontrol / Robots Daily

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