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5 tech things: Burrito chain plans AI-based kiosk units for commercial sites

This and an automated bar set to debut at an NFL stadium are some of the tech-related developments you may have missed recently.

Mike Buzalka, Executive Features Editor

September 22, 2021

3 Min Read
Freebirds-Burrito-Robot-Station-Planned.jpg
Commercial restaurant chain concept Freebirds World Burrito is partnering with AI/robotics firm Now Cuisine to install AI-based robotic burrito bowl kiosks in Texas commercial buildings.Now Cuisine

In this special edition of its 5 Things series, Food Management highlights five recent technology-related developments affecting the foodservice world.

Here’s your list for today:

  1. Burrito chain plans AI-based kiosk units in commercial sites

Commercial restaurant chain concept Freebirds World Burrito is partnering with AI/robotics firm Now Cuisine to install AI-based robotic burrito bowl kiosks in Texas commercial buildings, each with a capacity of 130-150 meals that are served hot and made to order in minutes. “Restaurant-branded Takeout Stations will likely be placed in multifamily and office buildings, with plans to later expand to college campuses, airports, hotels, and other locations,” the companies said in a statement.

Read more: Freebirds partners with Now Cuisine for robot burrito kiosks

  1. Automated bar set to debut in NFL stadium

An automated bar that serves mixed drinks quickly and efficiently is set to make its debut at TIAA Bank Field in Jacksonville this weekend when the Jacksonville Jaguars host the Denver Broncos in an NFL regular season game. The portable, 10-foot-long TendedBar unit can hold 10 liquors (20 liters per type) and 18 mixers at a time to make cocktails for fans ordering from four touch screens where they scan their driver's license and a credit card, then have Trueface facial recognition technology store all the information so they don't have to repeat the process the next time they order.

Related:5 things: UW switches two retail dining venues to AYCTE due to food shortages

Read more: The TendedBar is open: Jacksonville-based company officially debuts automated bar at Jaguars game

  1. AI-based food system will make personalized meals on the go

Robotics and AI startup Wings is planning to launch Nectar, a smart AI food-making system that will be able to learn customer preferences, make personalized meals and time food preparation for exactly when and where their customers will be, after it raises at least $10 million in seed funding. The human and kiosk-free device could be a game changer for customers, says company founder/CEO Haitham Al-Beik. “The menu that shows up [on your smartphone] is for you: you have a unique based on your allergies and personalization,” he explains. “And you just talk to Nectar and say, ‘I want my usual coffee with extra sugar’ or ‘I don’t feel like having my usual avocado sandwich today’ and Nectar can change it.”

Read more: This robot can make personalized meals on the go, no kiosks or human interaction required

  1. Study: surgery patients satisfied with remote follow-up appointments

A recent study published in the Journal of the American College of Surgeons involving 289 patients who had appendix or gallbladder surgery between 2017 and March 2020 found patients who had video follow-up appointments were just as satisfied with their care as those who made a trip to the office—and they appreciated the convenience of skipping the commute and the doctor's waiting room. The COVID pandemic has accelerated the use of such "telemedicine," which does have the side effect of reducing the number of potential retail customers in healthcare facilities even if/when those institutions return to allowing pre-COVID levels of visitors to their premises.

Related:5 things: USDA waives penalties for shortage-based school meal violations

Read more: Study: Patients Satisfied with Telemedicine for Surgery Follow-Up

  1. Sodexo acquires digital gift voucher firm in Europe

Sodexo through its Sodexo Benefits & Rewards Services subsidiary in France has acquired a majority stake in French start-up Wedoogift, which offers digital gift voucher services to companies, work councils, public organizations and employees. "Sodexo is strengthening its strategic position in the market and continuing to digitalize its offerings to provide gift experiences that best meet the expectations of our clients and our users," noted François Gaffinel, CEO of Sodexo Benefits and Rewards Services in France. "We are taking a new step in the transformation of the market's business model.”

Read more: Sodexo acquires a majority stake in Wedoogift, creating the leading player in the gift voucher market in France

Bonus: Viewpoint: Food Delivery at the Airport—From Convenience to Expected

Contact Mike Buzalka at [email protected]

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About the Author

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

 

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