When you walk into Eatsa, a new restaurant at the Village at Westfield Topanga, there is no host, no waiters or even tables. The restaurant is an empty space lined with iPads on one wall, interactive clear cubbies (glass doors) on another, and a wall outfitted with motion sensors that dispense cutlery.
This is fast food the Eatsa way. The restaurant, which has a location in San Francisco, is completely automated — minus the food preparation.
“There are three people in the back that make everything from scratch,” said Travis Jones, who is head of the culinary operations at both Eatsa locations. “We believe in blending technology and proper culinary skills, and it’s a blend that makes the whole process work.”
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