Cutting-edge technology is helping food chains reach the holy grail of flawless, contactless, low-budget dining
While there is no shortage of high-end establishments, sushi consumption has undergone a revolution since the firstoutlet opened in Osaka in 1958. Purists may protest, but automation has made it possible to take sushi out of the exclusive, and expensive, realm ofMass consumption of sushi has only been made possible by evolving technology, coupled with a cultural shift from gastro exclusivity.
“We use AI to analyse which dishes are popular at particular restaurants, and order fish accordingly,” said Yutaka Sakaguchi, director of the IT department at Food and Life. “In the early days of“It enables us to cut down on food waste, but it also allows managers to predict with some confidence what kind of sushi to prepare and how many staff might be needed on certain days. It also factors in the weather … for example, what dishes are more popular when it’s warm and sunny.
“The machine is programmed to make the sushi look like it’s been formed with human hands,” Murai added. “They’re not just soulless blocks of rice.” Further down the production line, another device wraps pieces of rice in nori seaweed for the chefs to finish plating and placing on the conveyor belts. “Our main challenge is to grasp at peak lunch and dinner times what fish is being ordered most,” Sugihara said. “You can’t just flood the conveyer belt with lots of plates, so we count the number of customers and the average number of plates being ordered at certain points in the day, and this allows us to anticipate demand during busy and slow periods.”Photograph: Toru Hanai/Reuters
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