Our goal is to offer discounted technical training to any former line cook of a restaurant that uses our device.  We will certainly need more engineers to design new devices and technicians to service a growing line of automated restaurant solutions. These are the minds that can do this job. If you are a vocational training institution, please contact us
here.

The issue of machines and job displacement has been around for centuries and economists generally accept that technology like ours actually causes an increase in employment. The three factors that contribute to this are 1. the company that makes the robots must hire new employees, 2. the restaurant that uses our robots can expand their frontiers of production which requires hiring more people, and 3. the general public saves money on the reduced cost of our burgers. This saved money can then be spent on the rest of the economy. We take these issues very seriously so please feel free to tell us how we can help with this transition.

We are looking for individuals with the best restaurant experience to join us. 

Our engineering team is also looking for talent:

(1) Mechatronics Engineer

We are using clever and unique designs to dramatically improve the quality of our food.

Job Description:

- Work with our friendly and incisive team to find effective and elegant solutions to market needs.

- Apply your extensive knowledge of mechanisms, principles of machine design, electronics, and sensors to solve challenging problems.

(2) Machine Vision Specialist

Beauty is in the eye of the beholder, especially when you are looking at our burgers through a super precise computer running complex algorithms to make sure that everyone’s food is, well beautiful. There are additional, creative products that we will be doing with machine vision but can’t talk about it here!

September 30, 2012: The National writes about the future of the Silicon Valley.

September 21, 2012: The Mercury News hangs out with us.

June 6, 2012: Xconomy covers our emergence from Lemnos Labs.

May 6, 2012: Trend Hunter hunts our trend.

May 4, 2012: Food Beast gives their analysis of our technology.

April 24, 2012: TechCrunch covers our incubator.

April 19, 2012: Startup Grind covers our incubator.

March 7, 2012: Edible Startups writes about our options in the sustainability space.

February 16, 2012: Startup Grind gives us a shout out at the end of their piece on our incubator.

If you have any questions or comments about our product or would like to know more, please feel free to contact us.

E:

Our team was trained in mechanical engineering, control systems, and physics at top tier institutions: Berkeley, Stanford, UCSB, university of Utah, WPI. Our work experience includes cutting edge firms such as: iRobot, nasa, Sandia National Labs, Semiconductor Technology Associates, Tesla, etc.

Our advisers include Don Fox, CEO of Firehouse Subs and 2011 National Restaurant News Operator of the year, and The Culinary Edge, a highly esteemed restaurant consulting group.

Our investors are Lemnos Labs.

We will launch the first restaurant chain that profitably sells gourmet hamburgers at fast food prices.

See For Yourself

Our current device can pay for itself in less than one year, making equipment sales a second path for us.

Our current machine can be used in other restaurants, convenience stores, food trucks, and even in vending applications. The domain expertise of our team and the devices that we will build in the near future are going to allow restaurants to offer patrons a dramatically better experience.

Fast food doesn’t have to have a negative connotation anymore. With our technology, a restaurant can offer gourmet quality burgers at fast food prices.

Our alpha machine replaces all of the hamburger line cooks in a restaurant.

It does everything employees can do except better:

• it slices toppings like tomatoes and pickles only immediately before it places the slice onto your burger, giving you the freshest burger possible.
• our next revision will offer custom meat grinds for every single customer. Want a patty with 1/3 pork and 2/3 bison ground after you place your order? No problem.
• Also, our next revision will use gourmet cooking techniques never before used in a fast food restaurant, giving the patty the perfect char but keeping in all the juices.
• it’s more consistent, more sanitary, and can produce ~360 hamburgers per hour.

The labor savings allow a restaurant to spend approximately twice as much on high quality ingredients and the gourmet cooking techniques make the ingredients taste that much better.