Chipotle founder Steve Ells introduces Kernel, a new venture aimed at transforming the restaurant industry through advanced robotics.
In a notable transition for the food service industry, Steve Ells, founder of the renowned burrito chain Chipotle, is now leading a new venture called Kernel, which aims to revolutionise dining through the integration of advanced robotics. On a warm day in late October, Ells elaborated on the future of the restaurant industry and the pivotal role robots will play in this transformation.
Kernel, which currently operates two locations in New York City with plans for expansion, is positioned at the forefront of a wave of automation in the food sector. “We are reinventing the kitchen job,” Ells declared. His remarks highlight the ambitious vision behind Kernel, which seeks to reduce the reliance on manual labour through the utilisation of sophisticated robotic systems.
During the presentation, Ells was observed enjoying a chicken-salad sandwich that had been partly prepared by a robot designed with mechanical proficiencies akin to those found in automotive assembly lines. The machine was actively engaged in cooking processes, removing chicken thighs and carrots from an oven set at an intense 515 degrees Fahrenheit before placing them on a stainless steel counter for human staff to assemble meals.
Despite the advanced technology surrounding him, the robot’s frequent beeping indicated a certain level of malfunction or displeasure, prompting Ells to pause his discussion momentarily. “Well, that’s a new sound,” he acknowledged, reflecting on the technological challenges that accompany the implementation of such automation. This moment underscored the dual nature of innovation in the restaurant sector, where the promise of efficiency coexists with the complexities of real-world application.
The introduction of robots into kitchens promises to transform traditional business practices in the food industry, marking a shift towards more automated workflows that could redefine staff roles and customer interactions. As Kernel expands and incorporates these technologies into its daily operations, industry observers are watching closely to see how the reliance on robots will shape the future of dining experiences and employment within the sector.
Source: Noah Wire Services
- https://foodondemand.com/02262024/chipotle-founder-steve-ells-wants-to-change-the-way-restaurants-operate-with-kernel/ – This article corroborates the information about Steve Ells’ new venture, Kernel, and its use of advanced robotics to revolutionize the restaurant industry, including the reduction of manual labor and the integration of robotic systems.
- https://foodondemand.com/02262024/chipotle-founder-steve-ells-wants-to-change-the-way-restaurants-operate-with-kernel/ – It explains the operational model of Kernel, including the use of a hub-and-spoke model, off-site food prep at the Kernel Central Kitchen, and the role of robots in cooking and preparing meals.
- https://www.eatkernel.com/news – This source provides additional context on Steve Ells’ vision for Kernel and how it differs from his previous work with Chipotle, highlighting the innovative use of robots in cooking processes.
- https://www.restaurantbusinessonline.com/operations/how-humans-robots-get-along-steve-ells-kernel – This article details the collaboration between humans and robots at Kernel, including the minimal staff required to operate the restaurant and the involvement of team members in the development and improvement of the concept.
- https://www.restaurantbusinessonline.com/operations/how-humans-robots-get-along-steve-ells-kernel – It also discusses the low turnover rates at Kernel, attributed to better wages and benefits, and the daily huddles where team members discuss problems and successes.
- https://foodondemand.com/02262024/chipotle-founder-steve-ells-wants-to-change-the-way-restaurants-operate-with-kernel/ – This source mentions the testing of Kernel’s operations for a year and the expectation of reliability and continuous improvement as the restaurant expands.
- https://foodondemand.com/02262024/chipotle-founder-steve-ells-wants-to-change-the-way-restaurants-operate-with-kernel/ – It highlights the environmental and efficiency goals of Kernel, including reduced labor costs, lower square footage, and minimized food waste.
- https://www.eatkernel.com/news – This article supports the information about Kernel’s expansion plans, with multiple locations planned in New York City.
- https://www.restaurantbusinessonline.com/operations/how-humans-robots-get-along-steve-ells-kernel – It explains the central kitchen model used by Kernel, where food prep is done off-site to serve multiple units, reducing kitchen and labor costs.
- https://foodondemand.com/02262024/chipotle-founder-steve-ells-wants-to-change-the-way-restaurants-operate-with-kernel/ – This source discusses the use of modified off-the-shelf robotics and high-speed ovens at Kernel, and how these technologies streamline food preparation and minimize waste.
- https://www.restaurantbusinessonline.com/operations/how-humans-robots-get-along-steve-ells-kernel – It emphasizes the importance of human input in the development and operation of Kernel, ensuring a symbiotic relationship between humans and robots.
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