Restaurant Work Should Not Be Painful | Eater
"The fast-casual chain is testing automation and equipment upgrades—automated woks that eliminate the need to flip and clamshell grills that cut cook time in half—and adding operational fixes like high-capacity dining-room shelving to reduce steps, all intended to lessen time spent actively cooking and make shifts less physically demanding for employees, though fitting new gear into every location and the cost remain limiting factors." - Jaya Saxena
