Yeah, yeah, okay it& #39;s done we& #39;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">https://twitter.com/ErikSolhe...
Sorry people are making sweeping statements about what automated cooking can and can& #39;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">https://twitter.com/RealSexyC...
Videos I& #39;ve done on various kinds of food automation: https://youtu.be/zUNJcUJJllE ">https://youtu.be/zUNJcUJJl...
https://youtu.be/kJ9_Od4HwH8 ">https://youtu.be/kJ9_Od4Hw...
https://youtu.be/jCTv-4sFt_s ">https://youtu.be/jCTv-4sFt...
https://youtu.be/BD1HusIXOPc ">https://youtu.be/BD1HusIXO...
https://youtu.be/Td9I6fqM9Gg ">https://youtu.be/Td9I6fqM9...
You can follow @RealSexyCyborg.
Tip: mention @twtextapp on a Twitter thread with the keyword “unroll” to get a link to it.

Latest Threads Unrolled: