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.
No comments:
Post a Comment