Automated restaurants take cues from the past for pandemic-era dining

— began working on Box’d roughly a year ago, he had no idea how applicable the digital takeout and delivery model would end up being during the current health crisis. In fact, it was the lack of interactions that initially bothered him about automated restaurants.Article content continued

At Box’d, all but the food preparation is automated. Behind the wall of 18 cubbies , which customers open by scanning a QR code on their smartphones to collect their food, there are three to four chefs at work, depending on the time of day. Setting Box’d apart from its faceless automat inspiration, he wanted to show the “real hard-working people” behind the food.“I designed the place with two glass windows on the side,” says Fakih.

Unlike some other modern automats — such as FEBO in the Netherlands, which specializes in fries, hamburgers and krokets — Fakih wanted to steer clear of fast food mainstays with Box’d. “The way they’re used in Europe is as vending machines. They line hamburgers on top of each other, you swipe your card and pick up a burger. But that’s not what I wanted. I modified it to be fresh, high-quality food.

Conceived pre-COVID-19, and tweaked to fit the new requirements of running a restaurant, Box’d just so happened to be well-suited to pandemic realities. Initially drawn to automation as a way to eliminate bottlenecks — primarily the long restaurant wait times eating up downtown workers’ lunch breaks — Fakih’s updated automat concept unexpectedly took on new meaning.Article content continued

That began awhile ago but if they had a larger presence they could've taken advantage.

Showing a pic of food like this will stop me from ever using Automated restaurants.

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