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Standard Fare

 Something I need to try next time I am in LA. Affordable, authentic and well-cooked food coming together is exciting: 

The robots do a good job of mimicking one of the most important qualities of Chinese cooking — “wok hei,” a term referring to the distinct, smoky flavor imparted by high-heat cooking in a well-seasoned wok. The robots can stir-fry, stew, boil, and simmer with heat control of up to 600 degrees Fahrenheit. They can also add up to 16 kinds of seasoning to a single dish and test the temperature of the food before serving it. Afterward, the machines will automatically wash and sanitize the work in under 30 seconds. Eventually, the owners say, these robots will upload data that can be analyzed to optimize recipes.

Some of the best dining experiences I have had in post-pandemic have been in chef-owner establishments sometimes run by two or three people with a limited but exceptional menu. They may only be able to seat a couple of dozen customers at any time. Notwithstanding the limitations, they have close to 5 star reviews and a loyal customer base. Maybe the chain establishments need to go robotic and provide value for money along with consistent quality. The individuality of the chef could shine in the smaller, local and niche establishments that excel at some specific things. This would not be such a terrible thing 

Labor is one of the highest costs for restaurants, and automation can help reduce these expenses, ensuring consistent execution and approachable pricing. However, it also raises concerns about job displacement. While robots take on cooking duties, the need for human staff decreases, reducing employment.

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