One Startup Explains How it Runs a Foodservice Startup Without Any Servers
There are no cashiers, servers or meat products at Eatsa -- but there are crowds eager to experience the future of fast food. Cofounder and CEO Tim Young launched two outposts -- one in San Francisco, one in L.A. -- of his fully automated eatery last year, with more locations on the horizon. He gave us a tour (by phone, natch).
Step right up. “We want to provide as many cues as possible that the food is custom -- this isn’t a vending machine,” Young says. “So the menu skews toward personalization: Do you want to build your own? Do you want to add avocado or leave anything off?”
Continue reading this article -- and everything on Entrepreneur!
Become a member to get unlimited access and support the voices you want to hear more from. Get full access to Entrepreneur for just $5!
3 months free with code ZENDESK
Presented by zendesk