Posted on 12/11/2013 2:31:57 PM PST by 2ndDivisionVet
Momentum Machines robot enables a restaurant can offer gourmet quality burgers at fast food prices.
It does everything employees can do except better:
* it slices toppings like tomatoes and pickles immediately before it places the slice onto your burger, giving you the freshest burger possible.
* their next revision will offer custom meat grinds for every single customer. Want a patty with 1/3 pork and 2/3 bison ground to order? No problem.
* Also, our next revision will use gourmet cooking techniques never before used in a fast food restaurant, giving the patty the perfect char but keeping in all the juices.
* it’s more consistent, more sanitary, and can produce ~360 hamburgers per hour.
The labor savings allow a restaurant to spend approximately twice as much on high quality ingredients and the gourmet cooking techniques make the ingredients taste that much better.
They will launch the first restaurant chain that profitably sells gourmet hamburgers at fast food prices.
Their current device can pay for itself in less than one year, making equipment sales a second path for Momentum Machines.
In New York City, about 100 protesters blew whistles and beat drums as they marched into a McDonald's chanting "We can't survive on $7.25."
And in Detroit, more than 100 workers picketed outside two McDonald's restaurants, singing "Hey hey, ho ho, $7.40 has got to go!"
One-day labor walkouts were planned at fast-food restaurants in 100 cities Thursday, with protests in scores more cities and towns across the nation.
The machine takes up 24 square feet but replaces all of the human cooks and kitchen. The restaurant can be smaller and make more revenue per square foot. Most short order restaurants need to pay $135,000 per year for the cooking staff. The robot replaces the people, the kitchen and uses less space.
The Robotic restaurant was described in detail by Marshall Brain in his fictional story Manna.
I bought an Anova sous vide stick a little less than a year ago. Love it! Already had a Foodsaver, and depending on what I’m doing, I sear with my Weber Genesis, BGE, or a MAPP gas torch. Or even my little creme brulee torch.
They will likely employ one technician to oversee the robot and a manager or something.
Yep, I have one of those and love it too. Aren’t they great?
I got into sous vide early on when the only way to do it was to buy the “appliance.” (Well, I also bought a controller for the crock pot.)
These days I run my propane grill up over 600 degrees and finish the meat that way (the torch sets off my smoke alarms). Usually I keep it simple - salt and pepper after the sous vide bath, sometimes some garlic powder.
I usually just use freezer bags instead of the vacuum stuff. Less equipment to mess with.
I’m cooking a Prime Rib sous vide today. I know the outcome will be perfect. I also really like the easy cleanup. ;-)
You still need someone to stand there and feed the pigs and the bison into the grinder.
Well they’ll get their wish. $7.40? Gone!
Why am I replying to a three year old thread?
Mechanically made food is always better than human made. /sarc
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