HIPROBOT
Humanoid robots in tourism
Staff shortages, rising labour costs, guests who expect more and more …
Do you know the feeling?
There are too few people at reception. Somebody is ill, the season is at its peak, the shift is short-handed. A guest is waiting in line, it is 11 p.m., and you can already read the displeasure on their face.
There isn’t enough staff. The shortfall is 15 to 20%.
Meanwhile labour costs in EU hospitality are rising by 5% a year, and margins are shrinking.
Guests are ever more demanding.
67% of them are willing to pay more for a unique experience.
43% of luxury guests refuse to wait. Not in a queue, not for an answer, not for attention.
And so you stay caught between two pressures that never let up: a chronic shortage of staff at the busiest points of the day, and guests who expect an experience from you, not merely a service.
Are humanoid robots even suited to tourism?
You see the answer in a humanoid robot. But then comes the question you don’t ask out loud, because you are the leader and people expect decisiveness from you:
Won’t a robot come across as cold and impersonal, in an industry where warm contact is the whole point?
What if it breaks down mid-season, at full occupancy?
Will guests accept it at all, or will they think we are cutting corners at their expense?
Who backs us up when something goes wrong at midnight, in the middle of a weekend?
These doubts are a sign that you know how much, with a guest, hangs on a single bad impression.
We understand. That is why we work differently.
A hotel that greets its guests at any hour. Staff who again have time for real contact. 18 months to payback.
Imagine a reception available to guests 24 hours a day, in several languages, with no queue. The robot advises the guest, hands over everything they need to know about their stay, recommends a restaurant and the sights, shows them to their room, carries the luggage, brings an order … And becomes part of a story the guest will pass on, with a photo and a video.
Your team no longer deals with routine at the peaks. It deals with what only a human can do: genuine hospitality. Service at peak times runs up to 3× faster, routine tasks drop by 30%, and the investment pays back in roughly 18 months.
And because large hotel groups around the world are already introducing robots while the region has almost none — whoever arrives first sets the standard. Whoever arrives second follows it.
A team with more than 20 years of experience in automation and integration into demanding environments
Most hotels that try a robot walk into the same trap: they get a device, not a solution. The robot stands in the lobby, doesn’t understand the guest, and the staff ignore it.
At HIPROJECT it is different.
First we get to know your property and your guests. Only then do we propose a solution.
We analyse where your staff are stretched hardest — reception, service, guiding guests — and where a robot would genuinely take the load off rather than merely impress.
We design the solution to fit your property.
You don’t get a robot out of a box. You get a solution adapted to your building.
Multilingual setup, no exceptions.
Slovene, English, German, Croatian and 90 other languages — the guest gets an answer in their own language, at any hour.
We onboard the staff, not just the robot.
Your team learns to work with the robot as a colleague, not as a rival. Together we set up a process that works.
We stay: long after go-live.
Service, maintenance, upgrades. We are not a supplier who disappears after the contract is signed. We are a partner for the long road.
We offer financing
You can finance the investment in robots — in cooperation with BKS Bank.
Our robots in tourism scenarios.
Robots fit for work in tourism and hospitality
We are the exclusive UBTECH distributor for Slovenia, Croatia, Serbia, Bosnia and North Macedonia. UBTECH humanoid robots are among the most advanced in the world.
We also represent and integrate the other leading manufacturers of humanoid robots. Every model is chosen for your property and your guests, not for what happens to be in stock.
