Wednesday, September 9, 2015

Welcome to the 21st-century version of the Automat




Don't expect to find Audrey Meadows on the other side of the cubby.



Restaurant of the Future? Service With an Impersonal Touch. (The New York Times, 9/8/2015)
Cutting costs in restaurants is nothing new, of course. Eatsa brings to mind automats, the waiter-less restaurants that are a cross between a cafeteria and a vending machine. They are still found in Japan and some parts of Europe. (The last Horn & Hardart automat, in New York, closed in 1991.) Mr. Friedberg says Eatsa goes well beyond that, by using software and supply chain innovation to fundamentally change how a restaurant runs.

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