Leonardo Smart in Vienna. Photo: Leonardo Hotels Travelers staying near Vienna Airport will soon have access to freshly prepared meals around the clock, thanks to a fully automated cooking robot at the newly opened Leonardo Smart Vienna Airport.
The hotel, which opened in June, is introducing a new food station designed to give guests greater flexibility regardless of when they arrive or depart. The automated station will prepare salads and bowls on demand, with both cold and hot options available within minutes.
The initiative is part of the hotel's wider smart hospitality concept, which combines digital services with traditional guest support. The 510-room property features 24-hour self-check-in, open-plan lounge and work areas and a self-service approach designed around the needs of modern travelers.
The Leonardo Smart Vienna Airport is also notable for its construction, having been built primarily from timber and described by the hotel group as the world's largest timber construction hotel.
At the heart of the new food station is a fully automated cooking robot developed by Hamburg-based robotics company goodBytz.
Guests will be able to watch their meals being prepared, with the menu ranging from sausage salad and Thai curry to vegetarian dishes and other bowls. Cold meals can be eaten immediately, while hot dishes can be heated in a microwave located in the lobby pantry kitchen.
The food station is designed to operate continuously, making it particularly useful for passengers arriving late at night or leaving the hotel before traditional breakfast and restaurant hours.
Food hygiene is also a key part of the system. The station includes an integrated cold-storage facility that is restocked daily, while the equipment undergoes daily cleaning. Meals are served using reusable tableware, and the hotel says it is also relying on regional suppliers and shorter supply chains.
The robotic kitchen is not the only addition to the hotel's round-the-clock offering. A new 24/7 snacks and drinks market is scheduled to launch in August, while the hotel bar will also have staff available throughout the night.
The goal is not to replace employees with technology but to give guests more options when traditional services are unavailable.
“The idea is for technology to offer our guests more flexibility, not to replace personal service,” said Stephan Löwel, COO DACH at Leonardo Hotels Central Europe.
He added that staff will continue to assist guests in person, while the automated food station provides another way for travelers to access fresh meals at any time.
The concept reflects a broader shift in airport hospitality, where hotels are increasingly using automation to address the irregular schedules of travelers. For guests catching an early flight or arriving after midnight, having freshly prepared food available without waiting for a restaurant to open could prove particularly useful.