The future is here: How a fully automated restaurant works
- Transfer
In our blog on Geektimes, we write a lot about restaurant business technologies - automation systems (like Jowi ), mobile applications , search engines . In particular, we talked about restaurants of the future and discussed the issue of whether automation would result in job losses . The answers to this question may be different, but the fact remains that this summer a fully automated fast and healthy restaurant was launched in the United States - SFGate correspondent Sarah Fritzsche visited an institution, and we present to your attention an adapted translation of her story.
The future is here. At least you definitely get the impression when you go to a new high-tech restaurant that opened on San Francisco's seafront this August. Eatsa restaurant founders Scott Drummond and Tim Young decided to change the concept of fast food with technology. The menu of the new restaurant presents only healthy vegetarian food based on quinoa with various additives.
So far, only about 8 ready-made dishes are offered to customers to choose from (at an affordable price of $ 6.95 per serving), such as burritos with beans, corn and guacamole sauce. They can also choose the ingredients for their meal on their own.
The whole process from the formation of the order to its receipt is fully automated. Customers order dishes and pay for them using tablets installed in the service area. From the service staff in the hall there is only one consultant who, if necessary, helps guests place an order. A team of five to six cooks is hidden from the eyes of visitors in the office.
Preparation of the order takes only a few minutes, after which the finished dish appears in one of the small glass compartments resembling classic machines of the mid-20th century.
Frankly, at first I was very skeptical about the concept of the Eatsa restaurant. It seemed to me that these new technologies and the lack of staff would make the restaurant uncomfortable and impersonal. But I have to admit that, having been at the Eatsa presentation last week, I was impressed.
And I dare say that it was a completely extraordinary experience. Most of all I was surprised that the burrito ordered by me was really tasty. Both quinoa and beans were perfectly cooked, guacamole and pico de gallo sauces were fragrant and fresh, mushrooms made the texture less viscous, and fried corn added a pleasant sweetish flavor to the dish.
Drummord and Young hope that many others will follow the first fully automated restaurant. Two more establishments will soon be opened in Los Angeles and San Francisco. In addition, the company plans to launch an application that will also accelerate the process of placing orders.
The future is here. At least you definitely get the impression when you go to a new high-tech restaurant that opened on San Francisco's seafront this August. Eatsa restaurant founders Scott Drummond and Tim Young decided to change the concept of fast food with technology. The menu of the new restaurant presents only healthy vegetarian food based on quinoa with various additives.
So far, only about 8 ready-made dishes are offered to customers to choose from (at an affordable price of $ 6.95 per serving), such as burritos with beans, corn and guacamole sauce. They can also choose the ingredients for their meal on their own.
Automated order placement system
The whole process from the formation of the order to its receipt is fully automated. Customers order dishes and pay for them using tablets installed in the service area. From the service staff in the hall there is only one consultant who, if necessary, helps guests place an order. A team of five to six cooks is hidden from the eyes of visitors in the office.
Preparation of the order takes only a few minutes, after which the finished dish appears in one of the small glass compartments resembling classic machines of the mid-20th century.
After completing the order, the dish is “collected” and placed in a translucent cabinet, where the customer picks it up. To identify customers, their names and initials are used, when the dish is ready, an alert is triggered.
- Description of the institution of the material publication DigitalTrends
Frankly, at first I was very skeptical about the concept of the Eatsa restaurant. It seemed to me that these new technologies and the lack of staff would make the restaurant uncomfortable and impersonal. But I have to admit that, having been at the Eatsa presentation last week, I was impressed.
And I dare say that it was a completely extraordinary experience. Most of all I was surprised that the burrito ordered by me was really tasty. Both quinoa and beans were perfectly cooked, guacamole and pico de gallo sauces were fragrant and fresh, mushrooms made the texture less viscous, and fried corn added a pleasant sweetish flavor to the dish.
Drummord and Young hope that many others will follow the first fully automated restaurant. Two more establishments will soon be opened in Los Angeles and San Francisco. In addition, the company plans to launch an application that will also accelerate the process of placing orders.