Press Release
Kitchens are not ready for Super Bowl Sunday
Super Bowl Sunday exposes how QSR kitchens break under extreme demand, with fry stations becoming bottlenecks as orders surge. The article argues automation turns this pressure test into a daily advantage, delivering speed, consistency, and reliability when human staffing alone can’t scale.
February 6, 2026
Every industry has its pressure cooker moment
For quick-service restaurants, that moment is Super Bowl Sunday. It is one of the busiest days of the year for quick-service restaurants - and the pressure starts long before kickoff. High volume, multiple menu items, and nonstop fry station orders put consistency to the test.
Super Bowl Sunday generates 1.4 billion chicken wingsconsumed and delivery orders surge 60% above typical Sunday volumes. Drive-thru wait times can double, and kitchens face three to four times their normal order volume in concentrated bursts. Traditional staffing models break under this load—calling in extra workers doesn't guarantee they'll show up, and even experienced teams struggle with the pace and precision required when orders stack up faster than fryers can keep up.
Super Bowl Sunday doesn’t just test restaurant teams
It exposes their systems. Extreme demand, high-pressure fry stations, and unpredictable staffing create a perfect storm. Even strong operators struggle to maintain quality when volume peaks this hard and this fast, which is why the Super Bowl has become the ultimate stress test for QSR operations.
Flippy-powered fry stations are built for this kind of pressure. They handle 40+ fried items effortlessly, auto dispense top menu items with POS integration, and run 24/7 with minimal human intervention. Staff simply loads and retrieves the completed items, allowing teams to focus on guest interactions while the system keeps operations smooth.
With twice the speed of human fry cooks (100 baskets per hour) and self-healing AI that resolves issues in minutes autonomously, kitchens can maintain predictable execution, minimal downtime, and consistent food quality across every shift.
The Super Bowl spotlight shines a light on a serious, rising issue in this industry
As labor costs rise and consumer expectations for speed and consistency intensify, automation has moved from experimental to essential. What works on the industry's most demanding day works every day—and operators are taking notice. The question isn't whether kitchens will automate high-pressure stations, but how quickly they can deploy systems proven under real-world extremes.
For operators, that means fewer staffing headaches, safer work for teams, and faster service, all while building trust in the systems that keep kitchens running at peak performance.
As the industry gears up for Super Bowl Sunday, the takeaway is clear: consistency under pressure is no longer optional- it’s automated.
Included In This Story
Miso Robotics
Delivering AI-powered technology that elevates human potential in the kitchen.
Through the AI-powered 'Flippy' fry station, Miso deploys proven AI automation that solves the fry station staffing crisis for high-volume restaurant chains. Flippy automates your entire fried menu operations end-to-end, the industry's most dangerous and hardest-to-staff position.
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