Instead, he just sees more contactless delivery. "I won't put a machine between a customer and our restaurant," he said. By continuing to use the website, you consent to our use of cookies. To learn about our use of cookies and how you can manage your cookie settings, please see our Cookie Policy. However, he's not looking at all robotics. We use cookies to improve your website experience. Staffers will be wearing masks and gloves and have their temperature checked three times, at the start, middle and end of their shift. No raw protein – food is sealed from the commissary. Taffer calls it the "Taffer Safe Dining System" and it includes: "This started with me eliminating bacteria and ended with me helping to eliminate viruses too." "I've been throwing food and screaming about dirty kitchens for a long time, so this is nothing new," he said. Great bars: Historic bars to belly up to in every state when you are ready to travel again With labor shortages for restaurant work and language barriers among those who apply, he figured a "kitchen of the future," with vacuum cooking and water ovens that could use fewer people to cook, made sense economically.Īrchives: Talking Your Tech: Jon Taffer needs a little white noise to fall asleep "The future of food is technology more than chefs," said Taffer, who connected with USA TODAY via Skype from a large bus that he's been living in as he crosses the country from his Las Vegas home.
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Other elements include protocols for a no-contact, third-party order pick-up system, eliminating the need for delivery drivers to come inside the restaurant. He envisions a "kitchen of the future," with strict safety and hygiene measures, including hand-scanning detection and reduced contact. Taffer says the fast casual establishment is inspired by a neighborhood pub, with technology in place for the COVID-19 era.
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