If there’s one thing that can trigger people, it’s the printer racket. Printer manufacturers who put DRM-like features into their consumables are rightly viewed as Satan’s spawn, and while these monsters have been content so far to only put digital rights management features into their ink and toner cartridges, they appear to now have their rapacious gaze set on print media too. At least according to the good folks over at the Electronic Frontier Foundation, who claim that Dymo’s latest generation of label printers will have RFID tags in the label cartridges, apparently to prevent consumers from buying non-Dymo media. The company doesn’t bill it as a way to lock you into their exorbitantly priced consumables, of course; rather, this is an exciting new feature that’s called “Automatic Label Recognition,” which keeps track of what labels are installed and how many are left. Of course, this is just red meat to people like us, and we fully expect to see workarounds in the not-to-distant future.
For as much as we love reverse engineering projects, we have to admit that we almost passed up on this “kitchen bump bar” hack. Having never had the privilege of working in the food-service industry — well, there was that time working at Chuck E. Cheese’s, but that only lasted for one shift — we were unaware of what a bump bar is, and the whys and hows of hacking one to the point where it can play Doom.
We’re glad we stuck with it, though, because [Kiwa]’s hack is pretty cool, and we got to learn a little about the technology of the modern commercial kitchen. Most fast food and family casual restaurants have what’s known as a “kitchen display system”, which relays orders from the wait staff to the kitchen. You’ve probably seen parts of the KDS, like the touch screens used by the wait staff to enter orders, or the screens dangling in the kitchen that display the pending orders. A bump bar is a small terminal used by the kitchen crew to review orders and move them around in the queue, or “bump” them, as needs dictate.
The bump bar [Kiwa] dug into appears to be a model from the early 2000s and very sturdily built, as anything used in a kitchen would need to be. Hooked up to a monitor and a keyboard, [Kiwa] discovered that it booted right into an OS with all the familiar trappings of DOS. After a detour for a teardown and dumping the flash contents, [Kiwa] was able to boot it up and run Doom, albeit somewhat slowly. It also looks like he’s got a couple of different Windows versions running, and even played some Solitaire.
Thanks to [Fritnando] for the tip.
In the fast food industry, speed is everything. The concept has never just been about cooking quickly. Players in this competitive space spend huge fortunes every year on optimizing every aspect of the experience, from ordering, to queueing, to cleaning up afterwards. And while fast food restaurants are major employers worldwide, there’s always been a firm eye cast over the gains that automation has to offer.
In the West, fast food most commonly brings burgers to mind. Preparing a quality burger requires attention to the grade of meat, fat content, as well as the preparation steps before it hits the grill. Then it’s all about temperature and time, and getting just the right sear to bring out the natural flavors of the beef. While a boutique burger joint will employ a skilled worker to get things just right, that doesn’t fly for fast food. Every order needs to be preparable by whichever minimum-wage worker got the shift, and be as repeatable as possible across entire countries, or even the world, to meet customer expectations.
In their efforts to improve efficiency, White Castle have taken the bold step of installing a robotic burger flipper, imaginitively named Flippy. Built by Miso Robotics, the robot hangs from a ceiling rail to minimise the space taken up in the kitchen area. Based on a Fanuc robot arm, the system uses artificial intelligence to manage kitchen resources, Flippy is capable of managing both the grill and fryers together to ensure fries don’t get cold while the burgers are still cooking, for example. Currently undergoing a trial run in Chicago, White Castle has ambitions to roll the technology out to further stores if successful.
We’ve seen other robotic burger systems before, too. In late 2018, our own [Brian Benchoff] went down to check out Creator, which cooks and assembles its burgers entirely by machine. Despite suspicions about the business model, Creator have persisted until the present day with their unique blend of technology and culinary arts. Particularly impressive were their restaurant modifications in the face of COVID-19. The restaurant received an overhaul, with meals being robotically prepared directly in a take-out box with no human contact. Take-out meals are double-bagged and passed to customers through an airlock, with a positive-pressure system in the restaurant to protect staff from the outside world.
Pizza is a staple food for many, with high demand and a stronger dependence on delivery than other fast food options. This has led to the industry exploring many avenues for automation, from preparation to order fulfillment.
In terms of outright throughput, Zume were a startup that led the charge. Their system involves multiple robots to knead dough, apply sauce and place the pie in the oven. Due to the variable nature sizes and shapes of various toppings, these are still applied by humans in the loop. Capable of turning out 120 pizzas per hour, a single facility could compete with many traditional human-staffed pizza shops. They also experimented with kitchens-on-wheels that use predictive algorithms to stock out trucks that cook pizzas on the way to the customer’s door. Unfortunately, despite a one-time $4 billion USD valuation, the startup hit a rocky patch and is now focusing on packaging instead.
Picnic have gone further, claiming an output rate of up to 300 twelve-inch pies an hour. The startup aims to work with a variety of existing pizza restaurants, rather than striking out as their own brand. One hurdle to overcome is the delivery of a prepared pizza into the oven. There are many varieties and kinds of pizza oven used in commercial settings, and different loading techniques are required for each. This remains an active area of development for the company. The company has a strong focus on the emerging ghost kitchen model, where restaurants are built solely to fulfill online delivery orders, with no dining area.
Domino’s is one of the largest pizza companies in the world, and thus far have focused their efforts on autonomous delivery. The DRU, or Domino’s Robotic Unit, was launched to much fanfare, promising to deliver pizzas by a small wheeled robotic unit. Equipped with sensors to avoid obstacles and GPS navigation, the project has not entered mainstream service just yet. However, between this and the multitude of companies exploring drone delivery, expect to see this become more of a thing in coming years.
A more immediate innovation from Domino’s has been the DOM Pizza Checker. With customer complaints about pizza quality plaguing the chain, the pizza checker is an AI-powered visual system. It’s responsible for determining if the correct pizza has been made, with the right toppings and good distribution. An impressive practical use of AI imaging technology, it sounds an alarm if the pizza isn’t up to scratch, prompting it to be remade. However, it has come under scrutiny as a potential method to harass franchisees and workers. Additionally, the limitations of the system mean that Domino’s are still perfectly capable of turning out a bad pizza on occasion.
One of the most visible examples of fast food automation is the widespread adoption of order kiosks by McDonalds, which kicked off in earnest in 2015. The majority of stores in the US now rely on these to speed up the ordering process, while also enabling more customization for customers with less fuss. Over-the-counter ordering is still possible at most locations, but there’s a heavy emphasis on using the new system.
In general, online ordering and delivery has become the norm, where ten years ago, the idea of getting McDonalds delivered was considered magical and arcane. This writer made seven attempts to take advantage of an early version of the service in China in 2015, succeeding only once, largely due to a lack of understanding of addresses written in non-Latin characters. However, due to the now-ubiquitous nature of services like Ubereats, Postmates, and Menulog, it’s simple for any restaurant to largely automate their ordering and fulfillment process, and reach customers at a distance from their brick-and-mortar locations.
Other efforts are smaller in scope, but contribute to great efficiency gains back-of-house. McDonalds and other chains have widely adopted automated beverage systems. Capable of automatically dispensing cups and the requisite fluids, they take instructions directly from the digital ordering system and take the manual labor out of drink preparation. They’re also great at slightly underfilling the cups, in a way that any human would consider incredibly rude.
Robots in the fast-food kitchen stand to reduce or eliminate tedious, repetitive work. Robots don’t get sick, and less human labour means fewer rostering hassles. It seems to be a foregone conclusion that more automation is on the way, and while some startups may falter, others will surely succeed. Your next meal may just yet be entirely prepared by a robot, even if it’s still delivered by a tired grad student on a moped. Come what may!
Throughout their long history, American Machine and Foundry (AMF) have made forays into many areas of automation. And as the American cultural landscape of the 1950s and ’60s shifted toward fast, cheap, and convenient foodstuffs available for consumption inside of spacious, finned automobiles, AMF was there with AMFare, an (almost) completely automated system for taking orders, preparing food, and calculating bills.
AMF named the system “ORBIS” after its two main functions, ordering and billing. But ORBIS was not completely autonomous. A human operator received orders from a table-side telephones inside the restaurant and intercoms used by drive-in customers, and entered them on an enormous console. Orders were routed to several machines to prepare the food, cook it, and package it in various ways. We witness the odyssey of the burger in complete detail, from punching out perfect patties to their final, plastic-wrapped form.
Surprisingly, the AMFare selection wasn’t limited to delicious burgers, fries, and milkshakes. It could crank out sixteen different menu items, and do so pretty quickly. In the space of one hour, AMFare could produce more than 400 burgers, over 350 orders of fries, or about 700 milkshakes. Even so, collating the orders required human intervention. We imagine that the awful task of cleaning all that expensive Rube Goldberg-esque machinery did, too.
While at Maker Faire K.C. this year, I was sure to take my family to a spot we tend to visit every time we are near: Fritz’s. Fritz’s is a restaurant with an interesting food delivery method. The food itself is your standard faire of burgers and fries, however the railroad theme comes into play when your food is delivered by a model train on a track that runs along the ceiling. Your tray of burgers is deposited safely on a platform that is lowered (hydraulically?) to your table. The whole thing doesn’t look terribly complex, but it is fantastic fun.