DOCSLIB.ORG

Automation Innovation Cobots and Other Technologies for Your Kitchen

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Automation Innovation Cobots and Other Technologies for Your Kitchen by Katie Sabatini, RD, LDN 1 HOUR CE CBDM Approved SAN Automation Innovation Cobots and Other Technologies for Your Kitchen FOOD PROTECTION CONNECTION Robots in your kitchen may help you increase efficiency and enhance food safety What would you do if a résumé came across your desk for I clean up after every task. a foodservice worker that read like this? Food safety is my top priority. I am dependable—I never take a sick day and don’t go on I’d say, “You’re hired!” This is the future of foodservice vacation. robotics. I am polite and always say excuse me. AUTOMATION: PAST, PRESENT, I will memorize your kitchen layout and move with maximum AND FUTURE efficiency side-by-side with my co-workers. Food-centric robots are gradually making an entrance into I don’t expect to be paid for overtime—in fact, I work for free. the industry, offering options for completing tasks more I will never raise an HR complaint or cause a labor dispute. economically and efficiently than human counterparts. I am not a member of the union. Robotic technologies, artificial intelligence (AI), and other I don’t require any training. technological developments are among some of the latest I never make a mistake. innovations being adopted in commercial kitchens to increase efficiencies and uniformity, drive sales, bolster I work safely and never get hurt. food safety, and automate the foodservice industry. 10 NUTRITION & FOODSERVICE EDGE | July-August 2019 [email protected] Now, before you say, “this experimentation with the cobots that may change Katie Clay Sabatini, RD, is crazy,” robots are not cutting-edge automation the face of foodservice LDN is the Food Safety taking jobs away from machinery and production operations. and Quality Assurance humans quite yet, but they techniques, which allowed Manager for Hershey Flippy Entertainment and sure are playing a key role fresh-made dishes to be Resorts, where she puts in advancing the future of offered at affordable prices Developed by Miso into practice her passion dining in multiple ways. to thousands of customers Robotics, Flippy is the first for food safety. Sabatini each day. Later, the focus intuitive robotic kitchen has comprehensive Automation exists to shifted to the elimination assistant—referred to as a knowledge of industry improve the quality of food safety application, of kitchen personnel cobot because it can work human lives. This is not implementation, and through streamlined alongside humans. Flippy a new concept. We have management. She food preparation and grills, fries, prepares, been trying to automate received her BS in mechanized tasks ensuring and plates food, and, nutrition & dietetics food service for a long predictable results with can even take product from the University of time. The idea of replacing standardized portions, temperatures with built-in Delaware, and is actively servers and kitchen staff completing her MS in consistent product, thermal “eye” sensors and may sound futuristic, but food safety at Michigan and fast cooking times. has real-time decision- in fact vending machines State University. Temperature-controlled making capabilities. Flippy began dispensing food as glass door compartments is unique in that it’s not early as the late 1800s. The allowed the customer just a task functional first successful attempt at to ‘window shop’ their full automation in food Continued on page 12 meal and select whatever service took place in Berlin, their stomach hungered Germany in 1895 and it was for. Automats were wildly called Quisisana. Quisisana popular in their heyday, A cobot is a was an automat, which is however the emergence essentially a quick-serve, robot designed of fast food restaurants unmanned restaurant gradually phased out this to physically where simple foods and service style for the novelty beverages are served by of new, better, and different interact multiple vending machines options. Philadelphia’s last (before there were fast food with human automat closed its doors restaurants). By 1902, Horn in 1991. Today, automats and Hardart opened the coworkers. continue to thrive overseas first automat in the United in the Netherlands, where States in Philadelphia, Pa. there is a popular chain In the U.S., automats were called FEBO, and are also an East Coast phenomenon. found in Japan. Proponents of restaurant automation have long MEET THE argued that it is more ROBOTS sanitary and efficient, and A cobot or co-robot results in lower prices for (collaborative robot) is a customers. robot designed to physically The greatest success interact with human of automats was their coworkers. Meet some of NUTRITION & FOODSERVICE EDGE | July-August 2019 11 11 Continued from page 11 robot, through AI Flippy Sally reduces the chance seven flavors of Dannon is aware and responsive to for cross-contamination, YoCream and six different the changing dynamics of making it a safer choice for toppings almost anywhere, the kitchen environment guests with food allergies. providing customers a fully and actually learns new The ingredients still require customizable frozen sweet skills and continuously human preparation and treat without any human improves over time—a restocking of the unit. involvement. somewhat frightening Chowbotics notes that and yet extremely Sally also offers an “eat- Spyce promising development in o-tainment” opportunity In 2018, four M.I.T. technological advancement. to watch your salad be graduates opened this Flippy automatically assembled in front of you by Boston restaurant that switches tools for raw and a machine. is comprised of a self- cooked products and cleans cleaning robotic kitchen up after itself (tools and the Bruno, Pepe, Giorgio, that can prepare a meal in grill). Additionally, Flippy and Vincenzo under three minutes and is is OSHA safety compliant Zume Pizza is a largely approved by the National and is fully wipe/wash- robotic operation backed Sanitation Foundation down compatible. This by AI with locations across (NSF). makes Flippy the ideal the San Francisco Bay area. Wall-E employee from a food safety Humans still top the pizzas standpoint! here, but Bruno loads pizzas In China, this completely into the oven, Pepe and human-free restaurant Sally the Salad Robot Giorgio are the sauce bots, consists of 30 robots Developed by Chowbotics and Vincenzo eliminates the that process orders and Inc., Sally is a freestanding dangerous human task of payments, prepare and cook vending machine robot removing hot dough from the food, and serve it to that prepares about 1,000 the 800 degree oven. customers. different customized O T H E R salads from 22 refrigerated Motoman SDA5/ AUTOMATED fresh ingredients that are Suzumo Sushi Chef TECHNOLOGIES precisely and accurately This robotic sushi chef ENHANCING FOOD measured using nutritional can roll up to 3,600 pieces SERVICE data programmed into of sushi, nigiri, or maki the robot in less than 60 per hour, far surpassing The Internet of Things (IoT) THE FIRST WAVE OF seconds. Sally also prepares its human counterparts’ is defined asthe extension AUTOMATION yogurt parfaits and grain productivity. of internet connectivity into has squarely hit the bowls with plans to expand physical devices and everyday Froyo Robot her culinary repertoire in objects. IoT connects front of the house with the future. An additional Like Redbox disrupted machines, devices, objects, many popular brands benefit of Sally is that she is the video store, the Froyo people, and animals to one we dine at regularly much more hygienic than Robot—developed by another by transferring salads prepared by human Generation Next—may data over a network utilizing automation ruin self-serve frozen without requiring human- hands or even worse, a and other disruptive self-service salad bar where yogurt shops. The vending to-human or human-to- germs abound. And, robot can dispense computer interaction, but technologies... 12 NUTRITION & FOODSERVICE EDGE | July-August 2019 rather providing each with unique identifiers (UIDs) and While automation will not replace or eliminate human jobs sensors able to capture and transmit data. IoT will allow entirely, it will most definitely affect a portion of almost all industries including food service to become more efficient, jobs to some degree. According to the McKinsey Global automated, and safer, and have farther reach and increased Institute, the service sector that is most likely to see connectivity, all providing greater overall value to the automation due to its technical potential is food service consumer. and hospitality, with 73 percent of activities performed by human workers in this segment having the potential According to the National Restaurant Association, the first for automation due to the high level of predictability of wave of automation has squarely hit the front of the house tasks and operation of machinery. Some of the tasks that with many popular brands we dine at regularly utilizing are prime for automation include: preparing, cooking, automation and other disruptive technologies to change portioning, and serving foods and beverages; cleaning and the traditional model of food service including order sanitizing food and non-food contact surfaces; collecting placement and payment innovations (i.e. kiosk, remote— and ware washing dirty dishes; and putting away clean like phone apps and voice—think Alexa) as well as self- dishes. serve and pick-up options (i.e. lockers and beacon/spotlight systems) to name a few. However, as the automation curve Technology isn’t replacing foodservice workers, it’s filling continues, the back of the house in commercial kitchens is an expanding void in the labor market, allowing food the next likely target ripe for technological innovation. service to streamline operations and deliver true value to customers. THE LABOR SHORTAGE AND TECHNOLOGY A McDonald’s spokesperson stated bluntly, “the tremendous margin of human error, poor hygiene, lack According to the U.S. Bureau of Labor and Statistics, of education, and laziness” as reasons to move towards unemployment is at a half century low.
Load more

Recommended publications
  • 2020 August Issue Blackwell's Almanac
    Vol. VI, No. 3, 2020 Edward Steichen’s famous 1904 nighttime photo of the Flatiron Building. See “The Flatiron Building: From ‘Likely to Fall Down’ to Historic Landmark,” p. 2. Image: Public domain/Wikimedia. !1 Vol. VI, No. 3, 2020 Contents The Flatiron Building: P. 2 The Flatiron From “Likely to Fall Down” to Historic Building: From “Likely Landmark to Fall Down” to Historic Landmark It’s been photographed, painted, filmed and lionized. It has become P. 4 Letter from RIHS an almost universally recognized symbol of New York City, used by President, Judith Berdy TV and movie directors to “establish” their story’s Big Apple location. And it polls as one of city residents’ most beloved buildings. P. 5 What Ever Happened to the But it wasn’t always that way. Automat? After a succession of investors, the still empty “flatiron” site, as the P. 7 Face It. You Were triangular parcel was known, was purchased in 1901 for $2 million to Breaking the Law! situate a new headquarters building for the Fuller Company. The firm, P. 8 100 Years of Votes which was operating out of Chicago at the time, was the first true for Women general contractor, meaning that it dealt with all aspects of building construction. What’s more, it specialized in erecting skyscrapers… and, located at the intersection of Fifth Avenue, Broadway and 23rd Street, the company’s planned edifice would in fact be the first skyscraper above 14th Street. Before an 1892 change in NYC building codes, naturally fire-resistant masonry was the required construction material.
    [Show full text]
  • Save the Former Horn & Hardart Automat
    Automat Fans Unite! Save the Former Horn & Hardart Automat (Broadw... http://www.petitiononline.com/Automat/petition.html Furnished Flats- New York Quik Trak Messengers Comfortable, Stylish Accomodations Costs Manhattan, NYC and Tri State same day Less than Hotels. Reserve Now delivery by bike, truck Automat Fans Unite! Save the Former Horn & Hardart Automat (Broadway & W. 104th Street, Manhattan) View Current Signatures - Sign the Petition To: New York City Landmarks Preservation Commission We, the undersigned, support the preservation of one of the last surviving automat structures in New York City. Located on Broadway and West 104th Street in Manhattan, this joyous Art-Deco survivor was designed by F.P. Platt & Brother and built in 1930. Telltale signs of its former use include the fa�ade�s monumental, arched show window (the better to reveal the technological marvels within) and ravishing polychrome terra-cotta ornamentation, which remain largely intact despite later storefront remodelings (for images, please go to http://www.landmarkwest.org/advocacy/automat.html). Coin-operated glass-and-chrome wonders, Horn & Hardart�s Automats revolutionized the way Americans ate when they opened up in Philadelphia and New York in the early twentieth century. In a country where the industrial revolution had just taken hold, eating at a restaurant with self-serve vending machines rather than waitresses and Art-Deco architecture instead of stuffy dining rooms was an unforgettable experience. The Automat served freshly made food for the price of a few coins, and no one made a better cup of coffee. By the peak of its popularity � from the Great Depression to the post-war years � the Automat was more than an inexpensive place to buy a good meal; it was a culinary treasure and an emblem of the times.
    [Show full text]
  • Horn & Hardart Automat-Cafeteria Building
    Landmarks Preservation Commission January 30, 2007, Designation List 385 LP-2192 HORN & HARDART AUTOMAT - CAFETERIA BUILDING, 2710-2714 Broadway (aka 228-234 West 104th Street), Manhattan. Built 1930, F[rederick]. P[utnam]. Platt & Brother [Charles Carsten Platt], architects; Atlantic Terra Cotta Co., terra cotta. Landmark Site: Borough of Manhattan Tax Map Block 1875, Lot 46. On June 27, 2006, the Landmarks Preservation Commission held a public hearing on the proposed designation as a Landmark of the Horn & Hardart Automat-Cafeteria Building and the proposed designation of the related Landmark Site (Item No. 1). A second public hearing was held on December 12, 2006 (Item No. 3). The latter hearing had been duly advertised in accordance with the provisions of law. Thirty speakers testified in favor of designation, including representatives of State Assemblyman Daniel O’Donnell, Manhattan Borough President Scott M. Stringer, Councilmember Melissa Mark-Viverito, Councilmember Tony Avella, Manhattan Community Board 7, Muncipal Art Society of New York, Historic Districts Council, Landmark West!, Art Deco Society of New York, Friends of Terra Cotta, West 102nd and 103rd Streets Block Association, West 104th Street Block Association, and Marianne Hardart (great-granddaughter of the company founder). The owner and three of the owner’s representatives testified against designation. In addition, the Commission has received a number of communications supporting designation, including those of Congressman Charles B. Rangel, New York Landmarks Conservancy, Modern Architecture Working Group, and Sarah M. Henry (Deputy Director/Chief Curator, Museum of the City of New York). Summary The 3-story, limestone-clad Horn & Hardart Automat-Cafeteria Building at 2710-2714 Broadway (at West 104th Street), a distinctive small-scale commercial structure executed in the Art Deco style, is one of the best surviving examples of the popular chain restaurants that proliferated in the city during the first three decades of the 20th century.
    [Show full text]
  • Horn & Hardart Building, 15-21 S. 11Th Street
    NOMINATION OF HISTORIC BUILDING, STRUCTURE, SITE, OR OBJECT PHILADELPHIA REGISTER OF HISTORIC PLACES PHILADELPHIA HISTORICAL COMMISSION SUBMIT ALL ATTACHED MATERIALS ON PAPER AND IN ELECTRONIC FORM ON CD (MS WORD FORMAT) 1. ADDRESS OF HISTORIC RESOURCE (must comply with a Board of Revision of Taxes address) Street address: 15-21 S. 11th Street Postal code: 19107 Councilmanic District: 1st District 2. NAME OF HISTORIC RESOURCE Historic Name: Horn & Hardarts Common Name: Sound of Market Building 3. TYPE OF HISTORIC RESOURCE Building Structure Site Object 4. PROPERTY INFORMATION Condition: excellent good fair poor ruins Occupancy: occupied vacant under construction unknown Current use: Retail 5. BOUNDARY DESCRIPTION SEE ATTACHED 6. DESCRIPTION SEE ATTACHED 7. SIGNIFICANCE Period of Significance (from year to year): 1912 - c.1969 Date(s) of construction and/or alteration: 1912 Architect, engineer, and/or designer: William Steele and Sons Co. Builder, contractor, and/or artisan: William Steele and Sons Co. Original owner: William Steele and Sons Co. Other significant persons: CRITERIA FOR DESIGNATION: The historic resource satisfies the following criteria for designation (check all that apply): (a) Has significant character, interest or value as part of the development, heritage or cultural characteristics of the City, Commonwealth or Nation or is associated with the life of a person significant in the past; or, (b) Is associated with an event of importance to the history of the City, Commonwealth or Nation; or, (c) Reflects the environment
    [Show full text]
  • S • P Trainline Index 1–133
    SOUTHERN PACIFIC HISTORICAL & TECHNICAL SOCIETY S • P Trainline Index 1–133 S•P7� --- ·- The Official Publication of the outhern Pacific Hi1torical & Technical Society SOUTHERN PACIFIC HISTORICAL & TECHNICAL SOCIETY S • P Trainline Index 1–133 6 Articles 13 Authors 33 Drawings 44 Maps 53 Railroad Equipment 90 Rosters 98 Structures The Southern Pacific Historical & Technical Society is an independent non-profit organization devoted to the preservation of the history of the Southern Pacific, its predecessor and successor railroad companies, and to the dissemination of information which documents that history. The Society is not supported by, nor affiliatedin any way with, the former Southern Pacific, or any of its subsidiaries or affiliates. For S•P Trainline back issues contact: SPH&TS Company Store www.sphts.org Index by Mary Harper Access Points Indexing www.accesspointsindexing.com and Michael E. Bell S yndeticS ystems www.syndeticsystems.com S·P Trainline Index -- Volumes 1-133 Note: Formatting has been minimized for ease in viewing the index. Titles of books and journals are italicized, article titles are not. Page numbers are listed as “volume:page”, and indicate the first page of the article where the reference may be located. Multiple or continguous page listings indicate photographs or other illustrative materials. Cities and towns are in California, unless otherwise noted. Locomotives and rolling stock are identified by reporting mark and number and/or italicized name under the Railroad Equipment heading. A A. Marchetti Vegetable Packing House, 82:21 Imperial Valley floods (1906), 111:9, 111:10, Abbey, Wallace, 128:10 111:11 Abbott, Carlisle S., 103:17 Island Mountain Tunnel (1978), 35:4 Abbott, L.E., 121:12 Jackson, Utah (1904), 79:23 Accidents Junction City, Ore.
    [Show full text]
  • Food & History the "Automat" Sonderdruck
    Food & History Volume 7-11° 2 2009 Public Eating, Public Drinking Places of Consumption from Early Modem to Postmodem Times Edited by Marc R. Forster & Maren M6hTing The "Automat" A History of Teclmological Transfer and the Process of Global Standardization in Modem Fast Food around 1900 By Angelika Epple Sonderdruck Brepols Publishers n.v. Turnhout, Belgium Angelika Epple Uniuersitat Bielefold, GemzanJ' The "Automat': A History of Technological Transfer and the Process of Global Standardization in Modem Fast Food around 1900 Abstract The :JutOJ/htt'; the first tllltom,ztic restaunwt world wide, Keywords opened its doors in Berlin in 1896. This article tmces tbe Attt0771tttic 1·est,zzrrants bistOI:J' q(its technologiml tran~(er tlrotmd 1900 tbmugbout Consumption pmctices bot/; Europe ,md the US where it deueloped into the world:< Fmtfbod lm;gest rest,wmnt c!JtZin (Hom & Hm·dm·t). In terms of Globt~!iZtltion technology, food ,wd consumption pmctices, the Automat Help Yourself llltZ)' be interpt·eted m not on{y ,zn outcome but also ,z pro­ Hidden labour moter of tbe global pmcess ofstmzdm·dizt~tion. Howeve1; ,, Standt~rdizt~tion closer look ,zt the c,zse study of the Autonz,zt shows how this Stollwenk Bros. process q( stmzdm·diz,Jtion tMS interwoven witb both the Teclmologiml tmnfor o·e,ztiou ofnew tlnd the reconflrmtltion ofexisting loml mzd Vendiug machines ntztioJMl difftrmces. In June 2005, a new restaurant called "Automat" opened in London's posh Mayfair district. Writing in The Times M,zg,zzine, journalist Giles Coren mused about rhe meaning of Automat - a word whose meaning he had "not known for the longest rime without bothering to look it up".
    [Show full text]
  • Safety and Security Amtrak Top Cop Positive Train Control
    ink A Monthly Publication for and by Amtrak Employees Volume 20 • Issue 1 • January/February 2015 Safety and Security Amtrak Top Cop Positive Train Control Train of Thought e deliver intercity transportation and email updates, allows a better line of need to report an emergency or crime. You with superior safety. That is part contact between CNOC and our operations can also volunteer your time with initiatives Wof our mission, a core value and centers to coordinate information going such as the Amtrak Ambassador program a pillar in our Strategic Plan. As the plan to all internal partners who need to be or Operation Lifesaver. Above all, continue defines it: Our Safety and Security goal is to informed of major updates or emergencies to work safely and report injuries and safety set the industry standard for concerning train operations. incidents. safety and security to ensure The Amtrak Police We all have a stake in this, and we can that every customer and Department (APD) is build- all make a difference. n employee goes home injury- ing partnerships with other free every day. law enforcement and security This Safety and Security entities to extend our pro- Help with our goal is critical to our com- tection beyond stations and Safe-2-Safer Goal! pany’s long-term business trains to the full rail network strategy, and we continue to and surrounding area. 400,000 work on initiatives that sup- Our Safety and Security port and reinforce our Safety goal extends to our neighbors, and Security goal. Joseph H. Boardman including those who live, work, 400,000 We are strengthening our travel or play near our right- behavior-based safety process and instill- of-way or any Amtrak property.
    [Show full text]
  • Business Plan on Food Vending in Finland
    Business plan on food vending in Finland. Linh, Nguyen & Mwangala, Kamuya 2017 Laurea Laurea University of Applied Sciences Business plan on food vending in Finland Linh Nguyen and Mwangala Kamuya Degree Programme in Restaurant Entrepreneurship Bachelor’s Thesis December, 2017 Laurea University of Applied Sciences Abstract Bachelor’s Thesis Restaurant Entrepreneurship Linh, Nguyen & Mwangala, Kamuya Business plan on food vending in Finland. Year 2017 Pages 57 + 5 Food vending machine has been developed for a long time, especially in Asia. Some European nations have adopted this concept, however, it is still new to the Finnish market. The authors want to bring this concept to Finland and launch a business for this business model. The aim of the thesis was to explore the feasibility of the food vending machine industry in Finland and to create a business plan which benefits the business of the authors in future. The theoretical framework of the thesis focuses on reviewing literature about the history of vending machine industry, the business plan including all key aspects of the subject such as target customers, marketing, and operational plan, and the theory of marketing. These theo- ries act as binding for the whole thesis. In the thesis, qualitative and quantitative research methods are fully utilized. Regarding quan- titative methods, survey was chosen to discover the feasibility of the business idea of selling hot food through vending machines in Finland, to identify target customers, and other ele- ments. In respect to qualitative methods, an interview was conducted by the authors with the Managing Director of Selecta Finland in order to gain understandings of Finnish vending indus- try, to learn from their knowledge and experiences, and to ask for advice.
    [Show full text]
  • Spring, 2021 Vol
    The Voice of the Support the Rail Passengers Association! • Bring in a new member today! Railroad Passenger! • Upgrade your own membership! RAIL PASSENGERS • railpassengers.org/join ASSOCIATION PASSENGERS Voice spring, 2021 Vol. 55, No. 1 Amtrak Turns 50! Passengers Reflect On The Grand Experiment, Five Decades In 2021 2021 marks the 50th anniversary of Amtrak, Philadelphia and New York). Rail Passengers staff and and—as has often been the case—passengers leadership will be sharing memories of the past and find themselves asking important questions about visions for the future all year long—so stay tuned! where America’s Railroad is headed. Rail Passengers Association (or, for those of you who have been with [Have memories of Amtrak’s first years that you us since the beginning, NARP) will spend all this year want to share? Send them to Madison Butler at attempting to answer that question, drawing on the [email protected], subject line “Amtrak’s 50th.”] expertise and historical memory of our members and staff, both past and present “This certainly isn’t the 50th anniversary most of us Some may had in mind,” said Jim Mathews, Rail Passengers remember President & CEO. “As late as February 2020, we our original newsletter. were looking at yet another year of record ridership Here is and revenue and unprecedented bipartisan support an actual for service expansion and new equipment. Now, representation because of the pandemic, the global travel industry of an earlier is in turmoil and we’re working hard just to return issue from Amtrak and transit service to pre-pandemic levels.
    [Show full text]
  • Board of Public Utility Colllrnissioners
    You Are Viewing an Archived Report from the New Jersey State Library SIXTEENTH ANNUAL REPORT OF THE Board of Public Utility Colllrnissioners FOR THE STA TE OF NEW JERSEY For the Year 1925 1926 You Are Viewing an Archived Report from the New Jersey State Library COMMISSIONERS JOSEPH F. AUTENRIETH, President HARRY V. OSBORNE* FREDERICK \V. GNICHTEL CHARLES BROWNE!- *Commissioner Osborne served as President of the Board until March 21st, 1925, when his term expired. tSuccessor to Commissioner Osborne. You Are Viewing an Archived Report from the New Jersey State Library REPORT To the Honorable George S. Silzer) Governor of the State of New Jersey: Sm-The Board of Public Utility Commissioners respectfully submits herewith its report for the year 1925. It has been the practice of the Board since its creation to make in its annual reports recommendations for changes in the law if experience in the law's administration showed such changes to be advisable. As a result the Public Utility Act has been amended from time to time and, in so far as it applies to the utilities in­ cluded within its scope when passed, provides in most respects a reasonably effective and workable statute. A U'I'O BUSES. \i\Then the Public Utility Act was passed there was little, if any, transportation of passengers by motor carrier. Since then there has been a development with respect to this method of transporta­ tion not unlike the development of other utilities which resulted in the passage of the Public Utility Act. These utilities, with the exception of those formed primarily for the purpose of trans­ portation or communication between distant points, developed from local enterprises operating in a single municipality to cor­ porations extending their activities in and through many commu­ mtles.
    [Show full text]
  • Twin Pines Activity Kit
    Twin Pines Activity Kit We hope our fifth‘ Packet of Fun’ will give you an extra challenge to keep the mind busy. Hang in there! We’ll pull through this together! “Enhancing the quality of life for the community.” WOULD YOU LIKE TO STOP RECEIVING THIS KIT? CALL 595-7444. 1 LAUGHTER IS THE BEST MEDICINE 2 TRIVIA FUN Match the cheese to their description. Try not to get hungry in the process! 1. This mild-tasting Italian cheese is one of the key ingredients of pizza A) CATUPIRY 2. Its red wax rind makes this Dutch cheese easy to recognize B) EDAM 3. This Spanish cheese shares the same origin as a famous literary character C) MANCHEGO 4. This cheese from the island of Cyprus is known for its ability to retain its shape when cooked D) LIMBURGER 5. This German cheese of Belgian origin is notorious for its strong smell E) HALLOUMI 6. The name of this fresh Finnish cheese means "bread cheese" F) COTIJA 7. You may find this Mexican cheese sprinkled over tacos or burritos G) LEIPÄJUUSTO 8. Very popular in the UK and US, this cheese often comes in a deep orange colour 9. Hailing from south-western France, this cheese is one of the world's best-known blue H) MOZZARELLA cheeses I) ROQUEFORT 10. This creamy cheese with a Native American name is an ingredient of many delicious J) CHEDDAR Brazilian dishes Go to page 8 for the answers with fun facts! Before we had fast-food restaurants, we had Automats! 1. In which part of the US did the automat first appear? A) Midwest B) Northeast C) West Coast D) Southeast 2.
    [Show full text]
  • Contactless Fulfillment: Food Lockers Reimagined by Michael L
    Contactless Fulfillment: Food Lockers Reimagined by Michael L. Kasavana, Ph.D., CHTP, CFTP MSU/NAMA Professor, Emeritus IFBTA Education and Amy Fanale Sr. Product Manager Panasonic North America Executive Summary The implementation of restaurant food lockers dates back several decades. Originally serving as holding boxes for prepared food awaiting customer pickup, they were restricted to only accept coin-based payments. From a foodservice perspective, food lockers offer restaurants an innovative contactless delivery mechanism, that can be temperature-controlled, and secured by an authorized bar code, QR code, or pin code. As a result, the historic concept of an automat could make a resurgence. With regard to the pandemic, restaurant takeout, curbside pickup, and delivery service options have significantly accelerated in an unprecedented way. Fast food chains, in particular, have been implementing food lockers as a contactless way to handoff food orders to customers while reducing congestion at the counter to pick up online orders and minimizing wait times, thereby creating better customer experiences. Foodservice customers have the option to place an order through a mobile or online app for convenient self-pick up at an ambient or temperature-controlled food locker. They can now plan ahead by placing their orders in advance and pick up at their convenience, with the assurance of food quality, safeguarding, and minimal staff contact. In essence, food locker technology provides customers a safe option to pick up orders at peak freshness and in a dedicated space. Food lockers have evolved from static resting areas to intelligent spaces capable of coordinating back of house production of digital orders, assigning security code identification, and maintaining product freshness.
    [Show full text]