Sure, its fun to watch. just remember when the first coffee was brewed 30 years ago by a machine we all stood in wonderment at what appeared to be a robot future. Turns out the final product sitting in the breakroom of most offices grinds out a dull black water, comes in a box form factor, and occasionally shits cups all over the floor. its generally avoided by all but a fanatic few who pump 60 cents into it each morning and have never had a cup of starbucks. "Flair" and attractiveness are what make a bartender in many situations, same as a barista. Speaking as a former bartender, I have a few problems with this layout:
its inefficient: we move drinks, we look good doing it, we do NOT spill the product across the cup from the shaker as the machines did, for a number of reasons. 1. your inventory on the floor costs you money and customers. 2. all those sugary mixed drinks become a hellish glue to clean up eventually. 3. Fruit flies multiply inexorably with spillage and get you shut down by the health department/any competing bar that lodges a complaint very quickly. 4. customers dont want wet sticky plastic cups.
its a static load: mixes are pre-portioned, all drinks must be shaken, garnish is not provided. this is basically an electronically assembled pre-mix cocktail that will invariably piss off 2-3 customers an hour with its inability to do 'doubles' or 'sidecars' or any other kitshy stuff customers just want out of habit. a few regulars might take double lime, no lime, or float a splash of cranberry juice. ive had to do beer-mosas on sunday when normally mimosas suffice. beermosa is not in the black book where i presume the machines recipes are sourced.
account for fault conditions: what if we cant make a drink anymore? you're still selling so you need to improvise. offer other options to customers, listen to what they like, be creative and come up with something they will enjoy. "We dont do that" or "Empty" is the fastest way to lose a bar.
that having been said: where do i want this machine? I want it on saturday night at the front of the bar with a preset load of cocktails that people commonly order that, normally, i pour out of a mix. tequila sunrise, margarita, any mixed sugary shot, etc...I also might want it to make drinks that are very dangerous (check out the blue blazer sometime, it requires pouring flaming bourbon between two steel mugs to mix it.), and handle volatile liquors that some bars cannot procure insurance for (151 requires additional fire insurance for example.) im not sure i want it slinging beer. not that it cant, just that beer has a strange rate of return where ive found often customers want to "switch" because they dont like a certain new craft brew theyre trying.