iPads, Robots Serve Orders In Futuristic Fast Food Restaurant In San Francisco
Eatsa, a futuristic fast food restaurant that opened on August 31, has no cashier, no waiters and no customer cues. Everything is fully automated and diners are served with healthy vegetarian recipes by just clicking on iPads inside the restaurant. Orders will magically appear from a translucent cubby with the customer’s name on it. There are only about five employees working in the kitchen and a robotics specialist had formerly worked as general manager.
Eatsa is located right off the Embarcadero at 121 Spear Street. The fast food restaurant only served Quinoa. According to Eatsa’s official website, Quinoa is a complete protein, with all the amino acids necessary for human nutrition. It’s also cholesterol and gluten-free.
Writing for the Business Insider, Jillian D’Onfor shared her personal experience eating at Eatsa. According to her, customers are first required to swipe their credit cards and no cash transactions are allowed. This also helped the system to store the customer’s name. Customers then key-in their orders in in-store iPads. They can choose from the ready set of menus or they can customize their own.
After keying in their choice of food, customer will wait in front of a wall of translucent cubbies, where their first name and last initial appears when their food are ready. “Even though the place was packed, our meals ‘magically’ appeared in their respective cubbies less than 10 minutes after we placed our orders,” D’Onfor wrote.
Speaking with Fast Company ahead of the store’s opening, Scott Drummond, the chief strategy officer and co-founder of Eatsa, said the few employees of the restaurant “can’t be afraid of technology.”
“Our first general manager used to be a military robotics specialist,” Drummond said. He added that the idea behind the company is to solve “big, scary challenges.” Asked about serving Quinoa exclusively, Drummond said, “the world desperately needs alternative sources of protein that are affordable and more sustainable than meat.”