RYE BROOK, N.Y. — Chartwells Higher Education, a leader in contract foodservice management, is planning to open at least 100 cashierless retail concepts on college campuses across the country. It is teaming up with Standard AI, an artificial intelligence supplier, on this endeavor.
The two parties previously collaborated to launch Market Next, an autonomous convenience store on the University of Houston’s campus, as well as to turn Ginger Market at San Jose State University into a cashierless concept. They track student purchases using the Chartwells app, microchip-embedded stickers and cameras.
At Ginger Market, store traffic increased 21% and average transactions grew 23% in the months after going autonomous, according to Chartwells.
- Click here to see how Ginger Market works.
“University students are truly the shoppers of tomorrow,” said Christopher Burr, vice president of digital strategy at Chartwells. “The shift toward autonomous shopping that’s happening today at university campuses will fuel broader expansion of this technology into our neighborhoods and communities. Waiting in line is quickly becoming a relic of the past.”
Jordan Fisher, co-founder and CEO of Standard AI, said, “We’re now at the watershed moment for autonomous retail: Retailers love the cost savings, support for labor challenges and ability to accelerate growth. Shoppers love skipping the line, seamless payment options, and transactions in just seconds. Students in particular love frictionless, autonomous shopping for its speed and simplicity. We’re excited to partner with Chartwells Higher Ed to roll this technology out to more students and faculty and more universities.”
Standard AI, San Francisco, offers a checkout-free solution that works in any existing store. The platform allows customers to walk in, take what they need and walk out without waiting in line or stopping to scan or pay.
Rye Brook, N.Y.-based Chartwells provides contract foodservice management, hospitality and guest services at more than 300 college and university dining environments throughout academic institutions across the United States.
A version of this story first appeared on FoodService Director.
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