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Yeah, yeah, okay it's done we've proven we can do this, now I want a full deep dive with some professional chefs, restauranteurs, automation engineers:
1. Is this profitable *without* the novelty/marketing factor?
2. How long until profitability, at what size restaurant? https://twitter.com/ErikSolheim/status/1380100620909228032
1. Is this profitable *without* the novelty/marketing factor?
2. How long until profitability, at what size restaurant? https://twitter.com/ErikSolheim/status/1380100620909228032
Sorry people are making sweeping statements about what automated cooking can and can't do without seeing the current state of the art in action. Start here, these machines are now quite common in Chinese restaurants: https://twitter.com/RealSexyCyborg/status/947992391205707776
Videos I've done on various kinds of food automation:
