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One Startup Explains How it Runs a Foodservice Startup Without Any Servers Eatsa lets you personalize your food order without talking to people.

By Entrepreneur Staff

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?"

The human factor. Don't know where to find the napkins? Forgot to order your meal without cilantro? Look to the "Eatsa concierge," the lone human tasked with interacting with customers. "Some people want to be reassured, and the concierge is there for that."

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