−70% kitchen operations. −60% space required. New openings in half the time, with base staff and the same dish as the flagship.
Each new location requires qualified staff that's in short supply, kitchen space that costs money, equipment to install and weeks of training. Meanwhile, the market moves on.
The kitchen receives products ready for finishing. Regeneration, plating, service. Everything else has already been done in the CPU.
Fewer equipment, less storage, fewer work zones. Free up square metres for additional covers or for locations in space-constrained settings.
Smaller kitchen = faster setup. Less specialised staff = training in days. Time-to-open is cut in half.
Heavy culinary work — cutting, cooking, bases, sauces, marinades — happens in the CPU. The point of sale receives, regenerates, finalises. Complexity stays centralised, quality arrives everywhere.
You're opening new locations, optimising existing ones, or both. Let's talk about the numbers.
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