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.
If Mr. Roboto doesn't get it, he will slice and dice you and the customers.
5.56mm
In most cases we do. There’s an agenda there that has nothing to do with labor costs.
I've done a bunch of industrial manufacturing design work and if I was going to remove the biological components from the McDonald vending machine I'd go this route.
If we didn't have the illegals the prices would adjust to reflect on the workforce, and if the wages increased too much the innovation would occur to bring down the prices in labor.
So the ag lobby prefers the illegals and importing labor instead of robots. Look toward Japan for the opportunities in that sort of technology.
The cleanest restrooms I've ever seen were in Austria. They were all immaculate.
youtube: Robotic Wet Floor Mopper and Cleaner vs Kittens .
Or you can use an outside janitorial service. If the service organization gets unionized, and demands more money, you terminate their contract and get another service. The service then dissolves, and the owner creates a new service without union members.
Yeah, and those new-fangled automobile thingies put the wagon builders, buggy-whip makers, and most of the farriers out of business.
Technology is constantly changing: Adapt or be left behind. . .
I’d think a lot of the food you eat now has been processed by machines somewhere along the line.
Bakery, canned goods, packaged foods.
A lot of your fresh foods are harvested by ag machines.
I’d think a hamburger is nicely suited to automation because of the geometry.
Sous vide is more appropriate for cuts of meat that are tough but flavorful—chuck roasts/steaks, etc.—the kind you would normally braise. The only advantage would be the ability to precook the burgers to a pasteurizing temperature and hold them there, ready to sear, but it would be tricky for a machine remove the burgers from the vacuum bags. Suis vide is also convenient for restaurants serving steaks who are seeking exactness, but it is a human who opens the bag and sears the steak.
Thin burgers such as you get at a fast food establishment or at the supermarket should be grilled or broiled at a high temperature. Starting with a refrigerated hopper full of ground beef, the patties could be formed and grilled quickly and to perfection by a machine.
“WHY DON’T WE HAVE ROBOTS THAT CAN DO THE JOB OF ILLEGAL ALIEN FARM WORKERS?”
We do. His name is John Deere.
WTH ¡¡¡
These damned things are gonna want $15 bucks an hour !!!
The way I do it is to start with THICK cuts. I have the butcher cut the steaks 1½ inches thick. Then I cook them on low, indirect charcoal heat. Using a high quality digital meat thermometer, I keep track of the internal temperature and move the steaks around as needed. I also turn them when I see liquid starting to bubble to the surface. When they are within 10 degrees of my goal temperature, I sear them over the coals, turning them so they don't turn black, until they are at the temperature I want. The whole process takes about an hour and they come out PERFECT. There is no way to improve upon them with suis vide, and they wouldn't have the same mouth feel. Suis vide gives meat the mouth feel of filet mignon, which to me is not as satisfying as a good New York or t-bone steak.
I'm getting hungry.
Some days I crave the ‘crunch’ of a NY, some days the butter of a ribeye, but I prefer all steaks, actually ALL cuts of animals, bone-in.
Interesting!
I like cooking the steaks, especially NY strip, sous vide, season and finish them on the grill at VERY high temps or even using a torch (easier if you’re only cooking a few).
I like starting with the best cut of meat available. If I want to “rescue” a cheaper cut of meat I use the smoker (weber bullet, charcoal equipped with a controller)- low and slow.
I’ve found the best way to cook steaks on the grill is to hit them with as much heat as quickly as possible. I watch the internal temp with a probe. There’s more variation in the profile than sous vide or your slow method. But still tasty and “traditional.”
One cool advantage of sous vide is that you can cook the meat and let it set in the bath until you’re ready to finish it. Another advantage is that you can cook a lot of steaks and they will all come out perfect, which I find much harder to do on the grill (I don’t have your level of experience). Finally, of course, the profile is more homogeneous (medium rare all the way through) like your grill method.
A pleasure sir. Now you made me hungry! :0)
Soylent Green?
We will, in short order. The machines to replace migratory labor are expensive to produce and, if not needed, will be resisted.
But the technology exists -- if only it becomes economic to buy it.
All labor will eventually be replaced by a machine.
What is it that you do for a living again?
AND NEXT, COMMETH THE AGRICULTURAL ENGINEERS...... READY WILLING AND ABLE TO DESIGN PICKING MACHINES ABLE TO HARVEST THE MOST FRAGILE OF CROPS....RUT ROH FREE RIDES OVER SENORES....... THINK OF THE PROBLEMS SOLVED AND THE MONEY SAVED HAD WASHINGTON POURED OUR DOLLARS INTO THE DESIGN MANUFACTURE AND DISTRIBUTION TO FARMERS OF SUCH MACHINES YEARS AGO! WHAT WERE THEY THINKING!? ANYBODY HAVE ANY IDEAS AS TO WHY THIS WASN’T DONE? I don’t get it.
I look forward to a robot presidency, so we can fire the current idiot.
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