Tuesday, April 08, 2008

My Name is HAL...

And, I'll be your waiter:
The tracks run all the way from the kitchen, high up in the roof, down to the tables, twisting and turning as they go. And down the tracks - in little pots with wheels fixed to the bottom - speeds food.

Supersonic sausages, high-pace pancakes and wine bottles whizzing down to the customers' tables with the help of good old gravity. One pot is spiralling down so fast, it looks like an Olympic bobsleigh (but it's only Bratwurst).

...at the 's Baggers restaurant in Nuremberg, you don't need waiters to order food. Customers use touch-screen TVs to browse the menu and choose their meal.

....Up in the kitchen, it is man, not machine, that makes the food. They haven't found a way of automating the chef, just yet.

Everything is prepared from fresh. When it is ready, the meal is put in a pot and given a sticker and a colour to match the customer's seat.

Then it is put on the rails and despatched downhill to the correct table.

...."You can save labour costs," explains restaurant spokesperson Kyra Mueller-Siecheneder.

"You don't need the waiters to run to the customers, take the orders, run to the kitchen and back to the guests."

Not to mention that without waiters, there's no need for tipping.

No comments: