A.L.O. the Botlr

Starwood brand, Aloft, aims to deliver a fresh approach to the traditional hotel landscape, offering a tech-forward experience and modern style for the next generation of traveler. They recently announced a new member of its Cupertino team, A.L.O., the hotel brand’s first Botlr (robotic butler). This cyber associate will perform both front and back of house duties at the hotel, assisting staff in delivering amenities to guest rooms and other tasks.



A.L.O. the Botlr is professionally “dressed” in its own custom shrink-wrapped, vinyl-collared uniform and name tag. The robot will accept tweets as tips as it rolls along to each task, enhancing the hotel’s tech-forward offerings while also freeing up staff at busy times and enabling them to create a more personalized experience for their guests.

Created at Savioke, A.L.O. was trained in rudimentary tasks and hospitality. The robot butler will facilitate and prioritize multiple guest deliveries, communicating effortlessly with guests and various hotel platforms through a touch screen interface. It is also able to efficiently navigate throughout the property, including the elevator, with ease.

A.L.O. will help pick up and deliver guest amenities, carry linens and towels from the laundry room to guest rooms, fitness centers, and more. It will even do a little dance in return for positive reviews. The robotic butler reports for duty on August 20 at Aloft Cupertino, with several other Botlrs due to join the team in the next few months. Brian McGuinness, Global Brand Leader for Starwood’s Specialty Select Brands, says:

As you can imagine, hiring for this particular position was a challenge as we were seeking a very specific set of automated skills, and one that could work – literally – around the clock. As soon as A.L.O. entered the room, we knew it was what we were looking for. A.L.O. has the work ethic of Wall-E, the humor of Rosie from The Jetsons and reminds me of my favorite childhood robot, R2-D2. We are excited to have it join our team.

Photo credit: New York Times