return of the automat

Companies such as Cooler Screens are already implementing digital interfaces in Walgreens flagship stores across the United States.

[7] It exists today in modified forms in a smattering of countries but the latest incarnation from Toronto – Box’d – is creating buzz. Before the fast food industry, there was the automat. What if ALL employees were back of house? The original automat food service company in the United States titled Horn and Hardart was able to deliver food to over 800,000 individuals daily. Quisisana, born in Germany in 1895, was the world’s first automat – a quick-serve concept where food and drinks were served vending-machine style, backloaded in real-time by operators in a kitchen behind the customer’s coin-loaded interface.

What IF, we stepped back and completely redefined the problem-to-solve not based on adapting the current restaurant model, but by creating an entirely new model? Bamn touts itself as the return of the automat, but it's really a second coming from Europe. Return of the Automat July 2020 July 9, 2020 Written By: Katherine Plueger Understandably, a restaurant industry reeling from a pandemic tsunami, would be fixated on things like streamlining menus, profitability with less tables in service, socially distant seating configurations, a hygienic environment that protects both staff and patrons, and maintaining … The word “automat” comes from the Greek automatos, meaning “self-acting”.

Is This The Future of Restaurants?”, Forbes, 6/24/20[9] “National Restaurant Association: 75% of restaurant operators don’t expect to turn a profit in the near future”, Nation’s Restaurant News, 6/15/20, Questions, comments or want to learn more? Reputable analysts, who claim “restaurants with high off-premise sales prior to the crisis are faring better” and are urging operators to “consider investing in automation to increase productivity and provide contactless solutions.”, Two of our recent Thought For Food blog articles –, The 8 in 10 U.S. diners who claim “restaurant cleanliness and food safety will matter even more”, 7 in 10 who vow to continue avoiding crowded places and 4 in 10 who plan to “maintain their current use of takeout and social distancing”, The 5 in 10 U.S. diners willing to enter into a restaurant to pick up takeout and 6 in 10 who lament “having to plan ahead whenever I want to eat out now”, The post-pandemic consumer who is expected to emerge with “a heightened demand for convenience” and require product served ‘at arms length’, A really cool show on Netflix, called “History 101”, Eliminate dining spaces, focusing on flexibility and capability in the kitchen and minimizing contact risk, Make a full commitment to the contactless experience via automatic doors, Feature infrared, walk-through temperature screening, like the Narita airport in Tokyo, Elevate the experience via continually rotating menus (vs. the static menus within QSR), creating reasons to come back often.

These are very real, timely and important challenges to overcome in the short-term. It appears the automat may be making a comeback, at least in Europe. Ask the Chef: What's the Difference Between Olive Oil and EVOO.

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