Why Kitchen Automation, Why Now
70% of operators cannot fill positions. 52% plan to invest in automation. The restaurant industry is not in crisis — it is in transformation.
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The Escoffier 2.0 Moment
By 1890, Auguste Escoffier had spent thirty years mastering every station in the French kitchen. The Savoy was not where he discovered the problem — it was where he was finally ready to solve it.
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