The future of fast food is already here
They’re shaking up the food industry with what she calls an end-to-end technology platform for the food industry. They manufacture the burger mix, they package it in specially designed cartridges and they deliver it to their robot chef at restaurants and burger bars.
The customer then places their order by smartphone. They scan a QR code, decide what they want and how they want it cooked, and the smart robot 3D-prints their burger and grills it to order. The only human intervention comes when staff put it inside a bun, add lettuce, tomato, pickles and other trimmings and serve it to the diner.
“We are not just developing a meat alternative solution, we are basically changing the game with a smart robot that grills the burger and allows the end consumer to personalize their food,” Vizman, Co-founder and CEO of the Rehovot-based company, tells NoCamels.
The robot chefs are already being trialled at some of BBB’s 100 burger outlets in Israel, and Vizman says that by the end of the year they’ll be rolled to US universities in a deal with Sodexo, the food services and facilities management company.
The SavorEat process starts with manufacture of the various burger mixes – hamburger, chicken, turkey, even pork and seafood, all entirely plant-based, and all certified as kosher. They’re also vegan, gluten-free, soya-free and allergen-free.
Cartridges of mix are loaded into the robot chef, which responds to customer’s requests by shaping and grilling their burger, typically in three-and-a-half minutes. “Different cartridges give you different products, like steak or chicken breast. It’s the same as Nespresso that you are probably familiar with, where there are different colors for different coffee pods,” says Vizman.
The plant-based burgers are made of pea, and chickpea proteins and other ingredients bound together with a cellulose fiber so that they look, taste and smell like real meat, have the same texture and the same sizzle. The taste can be adjusted to meet the individual requirements of a particular chain of restaurants.
John Jeffay