Precision beverage automation

Precision at scale.
Hospitality at heart.

AIDA handles the repetitive precision work behind the bar—so bartenders can serve more guests, create better experiences, and keep hospitality unmistakably human.

See how AIDA works ↘Investor inquiry

10 secper drink

1,000+drinks in 5 hours

28machines in LOIs

Built for peak demand

AIDA precision beverage system with bottles, tubes, cup dispenser and runway

The AIDA precision beverage system

The bottleneck behind the bar

Bartenders are hired for hospitality.

At peak volume, their time disappears into measuring, pouring, and fighting ticket backlogs. Guests wait. Venues lose sales. The human connection gets squeezed out of the experience.

Wherever drink demand creates a line,AIDA creates capacity.

A simple, human workflow

Precision production. Human finishing.

AIDA automates the repetitive steps while the bartender stays at the center of presentation, personalization, and service.

⌁

Order enters

The drink order flows from the POS or tablet into AIDA.

◉

AIDA mixes

Ingredients are measured and dispensed with exacting consistency.

▱

Screen guides

The garnish station identifies the drink, guest, table, and finish.

✦

Bartender serves

The bartender shakes, pours, personalizes, and connects with the guest.

up to10×

The bartender, amplified

More capacity. More connection.

One drink every ten seconds means shorter lines and more sales during the same service window. Bartenders spend less time measuring and more time welcoming, finishing, and serving—creating the kind of experience that earns loyalty and tips.

Higher throughputShorter linesMore guest timeBetter tips

Precision is in AIDA’s DNA

Engineered by a team that built COVID-testing machines.

AIDA’s engineering team brings diagnostic-automation discipline to beverage service: exact measurements, repeatable recipes, dependable operation, and tighter waste control.

01Exact pours

02Repeatable recipes

03Reduced waste

The economic engine

↑

Expand the revenue ceiling

Serve more guests while demand is at its highest.

↓

Protect every pour

Reduce over-pouring, remakes, and inconsistency.

Built for demand, not theater

High-volume hospitality is the sweet spot.

AIDA is not for artisan bars where watching the bartender craft the drink is part of the product. It is purpose-built for venues where waiting creates friction and lost sales.

01Hotels

02Stadiums

03Concert venues

04Casinos

05Cruise ships

06Conference venues

07Entertainment venues

Sophisticated output. Simple machine.

Scale without an army of technicians.

Unlike robotic-arm drink systems, AIDA delivers precision without mechanical complexity. Routine maintenance can largely be handled by venue staff.

2motors

One drops cups. One moves the magnetic cups down the runway.

+pumps & tubes

Ingredients move directly from bottles through a simple fluid system.

0robotic arms

Fewer moving parts support uptime, maintainability, and margin.

One platform. Every beverage.

The same precision engine. A much larger market.

Change the ingredients and recipe—not the core machine.

01Cocktails

Classic, signature, and seasonal recipes.

02Mocktails

Complex zero-proof drinks with repeatable quality.

03Functional drinks

Precisely dosed ingredients for modern beverage concepts.

04Wellness bars

Healthy, personalized beverages served at volume.

The vision

Your favorite drink, wherever you travel.

A personalized beverage passport can connect guest preferences to a loyalty profile—reproducing the same recipe precisely across participating properties while improving with every order.

Guest profile→Preferred recipe→Any property

Concept vision; loyalty integration is not yet complete.

AIDA serving drinks at Marriott's Tales event

AIDA garnish guidance station at the live event

Real-world validation

Proven in Marriott hospitality.

AIDA was featured at The Grand Concourse—a high-profile pop-up bar at The Ritz-Carlton during Tales of the Cocktail.

1,000+drinks served in a five-hour period

AIDA at Marriott’s Tales Event

Commercial traction

Machines represented by letters of intent.

Early demand signals a clear appetite for higher-throughput beverage service across the high-volume hospitality market.

The team

Hospitality insight meets precision engineering.

Mark Morrison

CEO

Proven Hospitality Innovation Leader

Martin Miller

Co-Founder & Chief Design Officer

Architecture Professor at Cornell University; inventor and designer of AIDA

Bill Hathaway

CTO

Leads AIDA’s engineering team

Yasamin Miller

Co-Founder & Advisor

Cornell Hotel School Network

Gary Gruver

Advisor

Director of Global Beverage Strategy at Marriott International

Ashwin Kamlani