As many of you know I am at Harvard for a year with Diana Burke, A Fellow in the ALI Program. This is superfluous to the story, but I will say we are surrounded by a bevy of bright innovative people.
In Boston we came across and amazing restaurant, (no wine I’m sorry) but creative in producing healthy low cost meals by automating the kitchen food preparation portion of the enterprise. Labour accounts for 1/3 of restaurant operational cost.
Diana and I went to a Lecture on “The Future of Food” and come across a young Athletic entrepreneur who, as a student, wanted to have nutritious inexpensive meals. He could not get hem. So he and his engineering friends built a restaurant called “SPYCE” in Boston. We went to it and was suitably impressed to the overall quality and customer experience. “Spyce” is a robotic restaurant in terms of food preparation.
There are some neat ideas that come out of the schools in this area. In this case it was an automated cooking process and selection. The meal cost all of $7.00. Hard to beat.