Automation: The Future of Restaurants!

With minimalistic interiors, and a fully-automated cafeteria with no human interaction, the concept of Eatsa, is unique! Here, patrons order their food on in-store touch screens and pay electronically. With hassle free-design the waiterless restaurant works on iPad kiosks and smart technologies. Food is ordered without unnecessary human interactions - a novel idea in the hospitality sector; which is now being explored by entrepreneurs throughout the world! Soon enough, we will be faced with the possibility of the food being cooked by 3D Printers...! 

The food-service at the Eatsa has embodied both high-tech advancements and low-tech hospitality features where the orders are made on any of the available tablets and in less than two- minutes, the guest name comes up on a see-through LCD screen box and their made-to-order bowl is ready to go. All previous briefings are saved, as all orders are taken through a common system thus making ordering much efficient and trouble-free. With no cashier service at the restaurant all payments are made electronically.

Of course, human intervention is needed in cooking the ordered food items; the preparations and assembly accomplished behind the scenes - safeguarding misapprehensions of the high-tech cafeteria!

“Eatsa is reinventing fast food by combining the speed and affordability of fast food with the nutritious ingredients,” says Tim Young, co-founder of Eatsa. “The new technology has developed each and every aspect of the food experience, from waiter less dining, heading towards a high end delivered product with the supreme qualities at a price point that is accessible to everyone.”

With a broader vision, the outlines between industry segments will blur further, with an increasing high percentage of quick-service chains merging - the adoption of high-end smart décors will increase; with an enhanced approach towards optimizing more local crafts and art decorators in the stipulated field and at the same time, adopting fast service tools with less or no human interactions to speed up the service.

Also investing in energy-efficient equipment and materials, re-purposing old buildings will offer upgraded restaurant designs; while the designer’s effort to reduce the costs of build-outs, cut waste and bolster their green credentials will altogether serve and give the future of dining a fresh perspective!