From three dosas to five sandwiches, a new generation of Delhi eateries is treating fewer choices as a service. The tiny menu is becoming an operating.
A vision-guided wok system uses live ingredient state—not only preset time and temperature—to adjust cooking decisions, pointing toward a different operating model for standardized foodservice.
One high-volume linen task reveals why adaptable automation needs instruction-following, fleet telemetry and relentless work after the demo.