In the USA, they are creating the world’s first catering establishment, where people will only be visitors. Its co-founders – an artificial intelligence specialist, a roboticist, and an aerospace engineer – decided to open a place that could feed a large number of people quickly and inexpensively. The establishment, called Mezli, should open on August 28, reports Eater.
Mezli is not a restaurant in the usual sense. Most of all, it resembles a large refrigerated container filled with machines that can assemble dishes from ingredients, put them in bowls, heat them and move them to diners. According to the developers, it was quite difficult to implement in technical terms. Most automated restaurants still require human intervention, but their establishment can operate completely independently.
The restaurant works quite quickly, preparing 75 dishes per hour. The cost of food will be lower than in regular establishments – the cheapest offer will cost $6.99.
Although Mezli will operate autonomously, the components of its dishes will be prepared by humans. The key idea of the establishment was to reduce the number of staff while still being able to serve hundreds of meals a day. People will only load the pre-prepared ingredients into the container once a day.
The chef of the restaurant Eric Minnich, who previously worked at a Michelin-starred restaurant, specially developed the Mediterranean cuisine menu and cooking technology for Mezli. Visitors will be able to choose from several types of bowls, as well as desserts and drinks. In addition to the ready-made bowl offerings, customers will be able to assemble their own from available ingredients, creating around 64,800 possible combinations.
The Mezli container has several advantages over traditional restaurants. It prepares healthy food at a lower cost than conventional establishments, and it also runs on electricity and does not require gas, a hood or plumbing. It can potentially be placed anywhere. In addition, they are cheaper to build than ordinary restaurants. However, only time and the tastes of San Francisco residents will tell if such a development will be popular.