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One Startup Explains How it Runs a Foodservice Startup Without Any Servers

This story appears in the June 2016 issue of Entrepreneur. Subscribe »

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?” 

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