This preview shows page 1. Sign up to view the full content.
Unformatted text preview: Springs as a test site for other types of restaurant technology, for software and machines
designed to cut labor costs and serve fast food even faster. Steve Bigari, who owns five local McDonald’s, showed me the new contraptions at
his place on Constitution Avenue. It was a rounded, postmodern McDonald’s on the eastern edge of the city. The drive-through lanes had
automatic sensors buried in the asphalt to monitor the traffic. Robotic drink machines selected the proper cups, filled them with ice, and then
filled them with soda. Dispensers powered by compressed carbon dioxide shot out uniform spurts of ketchup and mustard. An elaborate unit
emptied frozen french fries from a white plastic bin into wire-mesh baskets for frying, lowered the baskets into hot oil, lifted them a few
minutes later and gave them a brief shake, put them back into the oil until the fries were perfectly cooked, and then dumped the fries
underneath heat lamps, crisp and ready to be served. Television monitors in the kitchen instantly displayed the customer’s order. And
advanced computer software essential...
View Full Document
This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08