When Shin Starr Set to build an autonomous kitchen, the company realized that the gimmick of robotic cooking wasn’t going to carry the business. What will make Shin Starr Olhso Korean BBQ Truck Success is being able to cook and deliver hot, fresh meals at a reasonable price.
“At the end of the day, customers don’t care what kind of rocket science is in your truck or in your kitchen,” Shin’s Co-Founder Kish Shin told TechCrunch. “They care about the value they’re getting.”
Han Sungil, a chef with more than 18 restaurants in Korea, came to the US to lead Shin’s Culinary Operations, which includes Brick-and-Mortar Restaurant San Mateo – so there are high expectations for the food. We can’t say from experience whether the food is hit or miss, but it’s definitely worth trying some galbi and tteokbokki when the food truck rolls by TechCrunch disrupts 2025where Shin Starr is a part of Battlefield 200 startupSee rank-.
Companies like Doordash experiment With the autonomous delivery robot, but Shin Starr does the opposite: humans drive the truck, but the body of the vehicle, “a robotic system controlled by the company that automates cooking, and cleaning. After Han lists the ingredients, the autowok handles the rest.
As the truck makes its way down the highway, Starr’s robotic system picks up the prepared ingredients, fresh from the refrigerator, and places them on a conveyor belt. He then descends into a tilted cylindrical ring canister, which rises to a high wok-like food and rotates to cook the food. After the food has been cooked and passed into the package, the system can clean and sanitize the canister and put it back into the flow for cooking.
“It’s designed to be able to serve food and cook en route,” Shin said. “So, if you’ve ordered an amazing beef dish from your location, let’s say a 15-minute truck ride. You need time to cook the shakes to the location, so you can eat it, your food is literally cooked.”
Other robotic kitchen startups have struggled to find a market for their products, but Shin Starr thinks they might find a niche in airports. Soon the company will open a micro oleshso restaurant in a California airport, and if it goes well, the company has other airports interested in implementing the technology.
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Since airport microbial restaurants do not need to be provided by humans, they can operate at any hour.
“At 11:00, all the restaurants are closed. There is no food for the next eight hours, and still, 10% of all people fly in the US within an hour,” said Tord Olav Dønum, CMO Shin Starr. “It’s finally going to give you that type of fresh restaurant food, without having to buy a snickers bar from a vending machine or a dry sandwich.”
Grower Snagged Snagged Snaks Shin is the CPO, which was a wise hiring decision, as there are few people in the world who know what Smith does in tech auto retail. He is a serierah entrepreneur on the board and the latest lead Swiftpartner with companies like Best and CVS to create luxury vending machines in places like train stations and airports. This allows brands to set up shop without requiring significant labor or physical footprint.
Smith said the nature of micro restaurants makes it easier for customers to predict how long it will take to cook; Useful at times like airports, where people may be rushing to catch a flight. Micro-restaurants require periodic intervention from human workers to restore the refrigerator and prepare ingredients, but otherwise run smoothly.
“The airport is where we’re going to start, but we’re going to go into hotels; people are hungry at 2 in the morning when they come in from a trip, and they want quality food,” Smith told TechCrunch. “If it’s in a hospital, or on a college campus at 2 a.m. … There are a lot of environments that can bring that kind of experience.”
If you want to learn more about Shin Starr from the company itself – while also checking out dozens of others, listening to guest speakers on four stages, and listening to us disturbingly, from October to 29, in San Francisco. Learn more hereSee rank-.
