Restaurants
Fusian’s approach to automation is distinctive in its focus on enhancing, rather than replacing, the human element of the dining experience.
Photo: Fusian
July 17, 2025 by Sandra Carpenter — Editor, Networld Media Group
For 15 years, Fusian, the fast-casual sushi concept, has been quietly leveraging automation to drive its remarkable growth, a strategy that predates the widespread adoption of robotics in the restaurant industry. From its inception, Fusian integrated Autec sushi robots, not to cut corners, but to build a foundation for consistent quality and empower its human workforce.
«The core strategy behind implementing Autec sushi robots from day one was rooted in scalability through consistency,» Stephan Harman, Fusian cofounder said in an email interview with Kiosk Marketplace. «When we founded Fusian 15 years ago, we saw an opportunity to bring sushi into the fast casual space — making it accessible, customizable and efficient without compromising on quality.»
This early adoption of automation allowed Fusian to standardize critical aspects of sushi preparation across all its locations in Cincinnati, Columbus, Dayton and Toledo, Ohio. Harman emphasizes that the robots ensure «every roll…had the same precision, portioning, and presentation, regardless of who was making it.»
Beyond consistency, this strategic automation has provided several key benefits for Fusian:
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Standardized quality: Maintaining a consistent product across multiple outlets.
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Reduced training time: Streamlining the onboarding process for new team members.
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Operational efficiency: Handling high-volume service seamlessly.
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Enhanced hospitality: Freeing up staff to focus on guest interaction.
«We weren’t trying to replace the art of sushi — we were building a system that let our people focus on hospitality and creativity while the robots handled the repetition,» Harman said. «That bet on thoughtful automation helped define our brand and scale our mission.»
Fusian’s approach to automation is distinctive in its focus on enhancing, rather than replacing, the human element of the dining experience. While robots handle the repetitive tasks of portioning and consistency, Fusian invests in training its team members to be «hosts and educators, not just line workers,» Harman said.
«We ensure that balance by designing our operations around the human experience first, with automation as a support system — not a replacement,» Harman said. The robots are openly operated by the team, even serving as «a great talking point» who can still observe the hand-rolling and hand-finishing of every item.
This strategy translates into «labor reallocation, not elimination,» Harman said. Automation enables smarter staffing, allowing Fusian to direct labor to areas that directly impact the guest, such as scratch prep, cleanliness and personalized service. Constant feedback loops from guests ensure the experience remains «personal, welcoming and human.»
For other fast-casual operators contemplating significant investments in robotics, Harman offers a crucial piece of advice: «Don’t automate to replace people — automate to empower them.»
«Too many operators see robotics as a shortcut to cut labor. But the real ROI comes when automation enhances consistency and frees up your team to elevate the guest experience, not eliminate it.»
About Sandra Carpenter
Sandra is the editor of Kiosk Marketplace and Vending Times. She has been working in editorial and research roles for over a decade and has experience in print, blog, social media and peer-reviewed publications.
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