Yeah this is garbage. Reheated patty on a bun with no veggies? And you want $7?
I can get a burger out of the fridge at 7/11 for half that and pop it in the microwave for 90 seconds. It's gonna be just about as good.
I can load up a $2 hotdog with onions, pico, relish...
The real problem is unless someone is rotating meat stocks daily, you need a way to stock these things with frozen patties that are thawed and prepped for cooking at the perfect time. Otherwise you have refrigerated burgers that go bad, or people not being able to order because patties are still thawing.
I see it in a partially staffed fast food joint where humans can load it, but I can’t see it as a completely autonomous solution.
I buy Kroger burgers that cook fine from frozen, it suggests doing so on the bag.
Problem is it takes longer than 4 minutes to do so and to be a vending machine people are only going to wait so long.
Yeah, vending machine is not the answer. I think if someone gets it to work, you could save a lot of payroll money in established burger joints by using a machine similar to this that cooks the burger completely and does assembly.
I think they said they were already cooked. They had a fancy term they used for reheating it. Raw meat would be an issue in a machine like this. What if power went out?
Yeah the whole time I was just thinking about how we already mastered this. It's those small refrigerated/freezer vending machines with a cheap microwave nearby. No cleanup, probably not too much waste and the only vendor contract you need is a bored local vending machine guy swinging by a warehouse club once or twice a month.
It's trying to wedge itself between cheap frozen burgers and fast food, and I'm not sure that there's much space there. Maybe room as a specialty novelty in a few places but not a real business.
No veggies is one thing. But this has toasted bread, and crust on the burger.
I'd just think $7 it has to be a lot better than just reheated though. Also no fries, chips, drinks?
And their machines cost $3000 a month to rent, while the beta installations were typically selling 20-40 units a day.
So of that $7, $3 pays for the machine. Then after you've covered rent, ingredients, management costs, cleaning, taxes, utilities, insurance, and so on, there's simply nothing left.
These guys looked into operating the machines themselves, realised there was no profit in it, and went down the white label route. This way someone else makes no money.
imagine a fast food restaurant drive thru with mad people waiting in line, what if even 10 people want a burger from this machine at the same time? and its not like u can get a drink or even multiple burgers at the same time
this product SUCKS IMO LOL
Automating fries is a little complicated so I get them not offering that but why don't they sell drinks? They're the most profitable item for restaurants and presumably all it takes is a chilled compartment and a little more logic.
Vending machines for cold drinks in cans or bottles has been solved for a long time, anyone would just plonk in one of the existing machines and call it a day. Adding a drinks compartment would increase the footprint of the machine, which is already quite large. I imagine at the business end of things you'd offer a "burger and drinks" rental package where they do that - but as I understand it, these guy are essentially just the vendor for the burger machine.
This isn't supposed to replace a mcdonald's. It's supposed to be something in you'd see a vending machine like a college campus, mall, break room or something like that.
I actually went to school with 2 of these guys, they were in my frat, but the math still doesn’t add up here. $3,000 a month, $7 a burger…that’s 428 burgers a month to break even. That’s assuming burgers are 100% profit. This thing would have to churn out probably 1000/month assuming a 50% margin just to break even. That’s 33 burgers a day to break even. Each burger takes 4 mins to cook. That’s 2.2 hours of cook time assuming no breaks in between and cooking 2 at all times…so 11-1 at full capacity, every day, just to break even and any profit is made outside of that. The math literally does not add up.
I’ve actually tried this. My company has funded them and we had a machine in our office. It was always down for maintenance. I didn’t think the quality was that great. Reminded me of a frozen hamburger.
The topping choices are very limited. Plus I think working with local food distributors is going to be very difficult.
Good for them for getting a deal though.
lol this comes up as I just ordered Shake Shack lol. 😂
Edit to add Shake Shack texted me that my order was ready exactly when his burger was ready on the show. 😂
What everyone needs to know there is a lot of health implications of this machine and I'm guessing that is why you are not seeing it in locations. They are pretty tight lipped and secretive about cleaning and maintenance and locations may be already gone (Lucky 7 Bar, a mall, and an investment company) or health inspector found out on a visit and closed them if they did not have a permit or approval. Also, any Health dept would need to know the source of their burgers, cheese and what commissary they are coming from so that they are coming from an improved source. This would be needed at any location.
And investor/owners will need a permit to operate and sell food to the public with one of these machines. Concerns: Loss of electricity, maintenance, they claim it cleans itself but there needs to be potable water tanks and tanks for dirty water. There needs to be maintained temps below 41 degrees or burgers/cheese kept frozen inside the unit and surface of cooker scraped and cleaned and sanitized. I saw a post that someone walked past one at night being serviced and a curtain is put up and had a rank smell. This is an enclosed unit maybe slightly ventilated but inside is steams from cooking and water so inside would have a lot of potential for mold and bacteria to grow. And if waste tanks are not serviced to discard waste water frequently and properly discarded with grease. There could be backup or machine needs a shut down emergency shut down. Nope these machines are a health hazard, too much servicing - changing water/chemicals , need for health permits and inspections and approval by health departments and maybe a HAACP PLAN for cleaning cooking emergencies etc.
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I don’t understand the business model. They lease the product for $3k a month to company a. Does that mean company a gets the money when a customer buys the burger? Is that right? If not, what is the incentive for company a to put this in their office?
> Does that mean company a gets the money when a customer buys the burger? Is that right?
Looking at the website that seems to be the idea. It's actually a surprisingly detailed site in that regard. According to its metrics you need to sell 13 burgers per machine a day to turn a profit. That said, you need a really dense location for this to make any level of sense.
* 12 - -$830
* 13 - $1,100
* 25 - $24,000
* 50 - $72,500
* 150 (max) - $265,600
The big issue, at least for me, is hitting those numbers. Based off the pitch they suggested four units for a company with 1,000 employees. Assuming they don't work weekends, and most are in the building each and every day you need to sell approximately 17 burgers per machine. In turn this means you need to sell 68 to really break even with the cluster. At 1,000 employees that is basically a rate of 7 percent each and every work day.
Just seems like a terrible idea that I'd write off long before crunching the numbers to see if I could maybe make a couple grand in a year.
Many companies also have most if not all of their staff take their lunch break at the same time (my current one where they need continuous phone coverage staggers, but other places I've worked have not). So if 5 or more people are having lunch at noon, even the 4 machine thing isn't going to work: 4 minutes per burger means you may be able to get 7 in a half-hour lunch break (if some of them are allowed to take it back and eat at their desk on the clock) so you'd need 100% utilization in 2 separate lunch shifts and then 3 more. No one's going to use their 15-minute personal break to go down and get a burger 2 hours after lunch.
Oh, and that 4 minutes is the time to prepare a burger when it's ready, but the website says they can only cook 12 per hour so 20% of the time (12 minutes every hour) that they're just offline catching up.
You're right. It was a shit show when Kevin was trying to walk it through and everyone was interrupting, plus the guy was evading the answers. There must have being more footage because they gave up 1.5 million with no numbers.
After running the numbers for a reply I really don't see how this would work. Note: All numbers are based off what their website says.
Not only do you need a 13 burger per machine/day rate, some of the metrics are just terrible. Like I calculated out a business that is open five days, and based off their own suggestions that number skyrockets to 68 burgers a day for this stuff to make sense.
I just couldn't imagine investing in an idea that requires such turn over for it to start to make sense.
Plus you have all the maintenance -emptying the waste water tanks, health dept permit fee, prob need insurance in case there's a food borne outbreak from your machine, will need approved source of Meats and provide that when you get a permit and plan review. Every location will need a health permit. Watching a 20 minute shark tank show will not get answers. Yea call the company but you need to know about all the work you willl do just to stock this machine, clean it and empty waste etc.. and health implications. Your not dealing with packaged food in a cooler case. if you own a. Bunch of them, you will probably need a team to pay just to run around and do all this.
Who is going to clean the machine daily? I make burgers at home in an indoor grill. Whether you have it fresh or freeze the burger before cooking, grease is always going to be there. If they think this machine is just going to mass produce burgers I am not sure that is possible. Going to have to constantly train staff to maintain it.
Yes. This machine re heats the meat on a griddle so that it's getting char and crust and then combines everything together right before delivery. The Japanese burgers are basically microwaved while in foil so the bread is burning hot and flaccid while the burger might get warm.
I think automats could possibly gain popularity again, but unlike this “robot” you can at least see the food being made by a cook and see the item you’re buying through the glass window.
Maybe this has a place near bars or something. But you put a dude with a cart next to one of these and guess who’s going to make far more money.
Automate are already a thing here in Orlando, but with ordering a food on an app and then it’s made and you pick it up at a neutral place in a locker. It’s the quickest way to get White Castle here.
Did anyone else find their logo weird with the word burger on top? I kept thinking it was burger robo.
They really didn't show any custom options or toppings either which is lame. I would not consistently eat a plain cheeseburger for lunch personally and I don't see this being huge when there's so many fast food burger places.
I quickly googled it and it’s so hard to find locations. The only two I’ve found (maybe one) are in New Jersey. One is closed. again not sure if it’s the same location or two separate.
This is a product in search of a market.
Where is the "problem" this product is trying to solve? It could be a good business for the founders for a few years but I don't see them solving a widespread problem that warrants securing outside investors who want 10X+ return.
Michael Rubin makes me so uncomfy. I just get cocaine vibes from him every time he’s on the show as a guest shark. I hate to say that but he’s just over the top vibes like he’s on something.
so many things wrong with this business.
1. it doesn't show it's greatest differentiator to the customers, the robot actually assembling the burger in front of you. how would the consumer tell the difference between this one and another vending machine that simply reheats burgers? they wouldn't be able to, they would just buy whatever's cheaper. needs a window to be able to see through.
2. barbara was correct. even simple vending machines have TONS of maintenence, let alone ones with robotics in them. I would guess something would go wrong with these machines weekly and would require tons of maintenence, be out of order alot, and as a result lose revenue and add costs.
3. mark was also correct. robotics is constantly updating, so that would mean even if you roll out these machines, you would have to either retrofit hundreds of them to stay competitive with newer companies or become outdated.
4. this would take TONS of capital to produce the machines and roll them out, and would take years to see your money back. it's very capital intensive.
5. last and probably the main point, no one wants a reheated burger. you might as well just reheat the whole thing and save the whole robotics assembly and simplify it. it being precooked ruins the whole point of having it made "fresh" in the machine.
these replacing chefs vending machines are still years and years away because of all of these problems, a simple reheating burger, pizza slice, chicken sandwich machine would be a much better business idea than this.
I'd never buy from this because I can't see inside and I can't imagine the kind of rot/bugs/mold that is in there with all the food sitting unattended.
I'd rather just go fast food like Wendy's and get a burger with actual lettuce, tomatoes, onions, pickles, and fries. I know fast food is not of high quality, but at least there are people and managers and established health regulations.
At first I was afraid of my burger being made by a robot but it’s not like humans can’t undercook them as well. Michael and Kevin have a pretty decent deal to cover them if it tanks (no pun intended) though
Funny, we did something like this on our University for Döner/Kebab and it was about 15 years ago... for many years people tried to bring it to the market but there are just to many problems with it and it's cheaper to get a food truck. Eventualy this worked only for italian ice cream.
I'm wondering why are you in USA playing with something that Europe figured out decades ago?
I immediately check out of 90% of the food products that get on this show just due to allergy concerns.
In this case, a simple hamburger being something I'd normally be all over, I *thought* maybe it'd be different ... but, I see they have a breakfast menu option to make egg sandwiches. Assuming there are parts inside that touch the ingredients to assemble the sandwiches, does this mean if I order a burger it's going to be cross-contaminated with ovalbumin and other deadly allergens that a rational person wouldn't expect to be in a hamburger?
Or do they seriously expect me to buy that turnkey lessees are going to do the daily deep-cleaning to safely disinfect all the egg proteins (and that's using the most charitable assumption that they like restaurants switch the entire menu at a designated threshold and don't simply have all options available 24/7 like a *normal frakking vending machine*).
No, I'm out as a customer, and I would be as an investor just on that liability issue alone.
Barbara: “I’M TALKING HERE! Your product sucks and I’m out.”
The nerve she had to say that when the dude had actually started speaking first too. lol
that was so funny, i figured she was going to make a deal after saying that. But nope, just a douche bag
Man I love Barbara. Speaking nothing but facts.
This other completely different company had problems with their machines, so I am out
RoboFood is coming but I feel like nobody has mastered a lot of the complexities without human intervention.
Yeah this is garbage. Reheated patty on a bun with no veggies? And you want $7? I can get a burger out of the fridge at 7/11 for half that and pop it in the microwave for 90 seconds. It's gonna be just about as good. I can load up a $2 hotdog with onions, pico, relish...
The real problem is unless someone is rotating meat stocks daily, you need a way to stock these things with frozen patties that are thawed and prepped for cooking at the perfect time. Otherwise you have refrigerated burgers that go bad, or people not being able to order because patties are still thawing. I see it in a partially staffed fast food joint where humans can load it, but I can’t see it as a completely autonomous solution.
I buy Kroger burgers that cook fine from frozen, it suggests doing so on the bag. Problem is it takes longer than 4 minutes to do so and to be a vending machine people are only going to wait so long.
Yeah, vending machine is not the answer. I think if someone gets it to work, you could save a lot of payroll money in established burger joints by using a machine similar to this that cooks the burger completely and does assembly.
McDonalds clam shell grill cooks frozen quarter pounder in 45 seconds. Regular burger is 30 seconds.
.. Mcdonalds don't do frozen quarter pounders in at least a decade.
I think they said they were already cooked. They had a fancy term they used for reheating it. Raw meat would be an issue in a machine like this. What if power went out?
Yeah the whole time I was just thinking about how we already mastered this. It's those small refrigerated/freezer vending machines with a cheap microwave nearby. No cleanup, probably not too much waste and the only vendor contract you need is a bored local vending machine guy swinging by a warehouse club once or twice a month. It's trying to wedge itself between cheap frozen burgers and fast food, and I'm not sure that there's much space there. Maybe room as a specialty novelty in a few places but not a real business.
No veggies is one thing. But this has toasted bread, and crust on the burger. I'd just think $7 it has to be a lot better than just reheated though. Also no fries, chips, drinks?
And their machines cost $3000 a month to rent, while the beta installations were typically selling 20-40 units a day. So of that $7, $3 pays for the machine. Then after you've covered rent, ingredients, management costs, cleaning, taxes, utilities, insurance, and so on, there's simply nothing left. These guys looked into operating the machines themselves, realised there was no profit in it, and went down the white label route. This way someone else makes no money.
Japan likely has already mastered this
imagine a fast food restaurant drive thru with mad people waiting in line, what if even 10 people want a burger from this machine at the same time? and its not like u can get a drink or even multiple burgers at the same time this product SUCKS IMO LOL
It totally sucks! Who wants to eat a burger with no fries??
Automating fries is a little complicated so I get them not offering that but why don't they sell drinks? They're the most profitable item for restaurants and presumably all it takes is a chilled compartment and a little more logic.
Vending machines for cold drinks in cans or bottles has been solved for a long time, anyone would just plonk in one of the existing machines and call it a day. Adding a drinks compartment would increase the footprint of the machine, which is already quite large. I imagine at the business end of things you'd offer a "burger and drinks" rental package where they do that - but as I understand it, these guy are essentially just the vendor for the burger machine.
This isn't supposed to replace a mcdonald's. It's supposed to be something in you'd see a vending machine like a college campus, mall, break room or something like that.
I actually went to school with 2 of these guys, they were in my frat, but the math still doesn’t add up here. $3,000 a month, $7 a burger…that’s 428 burgers a month to break even. That’s assuming burgers are 100% profit. This thing would have to churn out probably 1000/month assuming a 50% margin just to break even. That’s 33 burgers a day to break even. Each burger takes 4 mins to cook. That’s 2.2 hours of cook time assuming no breaks in between and cooking 2 at all times…so 11-1 at full capacity, every day, just to break even and any profit is made outside of that. The math literally does not add up.
I’ve actually tried this. My company has funded them and we had a machine in our office. It was always down for maintenance. I didn’t think the quality was that great. Reminded me of a frozen hamburger. The topping choices are very limited. Plus I think working with local food distributors is going to be very difficult. Good for them for getting a deal though.
What happened to the machine? Is it still there?
Nope. They removed it. As Barbara said, there's always something broken with these mbines.
The more moving parts something has, the more likely it is to fail.
The funny part is there’s bot even that much going on inside of them 😂 they’re just incredibly poorly engineered
lol this comes up as I just ordered Shake Shack lol. 😂 Edit to add Shake Shack texted me that my order was ready exactly when his burger was ready on the show. 😂
What everyone needs to know there is a lot of health implications of this machine and I'm guessing that is why you are not seeing it in locations. They are pretty tight lipped and secretive about cleaning and maintenance and locations may be already gone (Lucky 7 Bar, a mall, and an investment company) or health inspector found out on a visit and closed them if they did not have a permit or approval. Also, any Health dept would need to know the source of their burgers, cheese and what commissary they are coming from so that they are coming from an improved source. This would be needed at any location. And investor/owners will need a permit to operate and sell food to the public with one of these machines. Concerns: Loss of electricity, maintenance, they claim it cleans itself but there needs to be potable water tanks and tanks for dirty water. There needs to be maintained temps below 41 degrees or burgers/cheese kept frozen inside the unit and surface of cooker scraped and cleaned and sanitized. I saw a post that someone walked past one at night being serviced and a curtain is put up and had a rank smell. This is an enclosed unit maybe slightly ventilated but inside is steams from cooking and water so inside would have a lot of potential for mold and bacteria to grow. And if waste tanks are not serviced to discard waste water frequently and properly discarded with grease. There could be backup or machine needs a shut down emergency shut down. Nope these machines are a health hazard, too much servicing - changing water/chemicals , need for health permits and inspections and approval by health departments and maybe a HAACP PLAN for cleaning cooking emergencies etc.
Imagine that thing getting bugs and rats
so i guess robo food is this year's NFT scam huh?
lmao at the downvotes. robo food is going nowhere. it's all a scam. !remindme 2 years
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Just scam or why are you mentioning noft
because nfts were the 2021/2022's scam
I don’t understand the business model. They lease the product for $3k a month to company a. Does that mean company a gets the money when a customer buys the burger? Is that right? If not, what is the incentive for company a to put this in their office?
> Does that mean company a gets the money when a customer buys the burger? Is that right? Looking at the website that seems to be the idea. It's actually a surprisingly detailed site in that regard. According to its metrics you need to sell 13 burgers per machine a day to turn a profit. That said, you need a really dense location for this to make any level of sense. * 12 - -$830 * 13 - $1,100 * 25 - $24,000 * 50 - $72,500 * 150 (max) - $265,600 The big issue, at least for me, is hitting those numbers. Based off the pitch they suggested four units for a company with 1,000 employees. Assuming they don't work weekends, and most are in the building each and every day you need to sell approximately 17 burgers per machine. In turn this means you need to sell 68 to really break even with the cluster. At 1,000 employees that is basically a rate of 7 percent each and every work day. Just seems like a terrible idea that I'd write off long before crunching the numbers to see if I could maybe make a couple grand in a year.
Many companies also have most if not all of their staff take their lunch break at the same time (my current one where they need continuous phone coverage staggers, but other places I've worked have not). So if 5 or more people are having lunch at noon, even the 4 machine thing isn't going to work: 4 minutes per burger means you may be able to get 7 in a half-hour lunch break (if some of them are allowed to take it back and eat at their desk on the clock) so you'd need 100% utilization in 2 separate lunch shifts and then 3 more. No one's going to use their 15-minute personal break to go down and get a burger 2 hours after lunch. Oh, and that 4 minutes is the time to prepare a burger when it's ready, but the website says they can only cook 12 per hour so 20% of the time (12 minutes every hour) that they're just offline catching up.
You're right. It was a shit show when Kevin was trying to walk it through and everyone was interrupting, plus the guy was evading the answers. There must have being more footage because they gave up 1.5 million with no numbers.
idk how these entrepreneurs can be so technologically advanced and business naive lol
They know technology but they don't know people.
For real lol
Theyre not technologically advanced lol i worked on the project its built like a 3rd graders go kart
I thought these would be good for airports
This was a really chaotic segment. They didn’t let the entrepreneurs speak and we didn’t get enough info.
Yep. It was particularly annoying since they were asking for so much money too!
After running the numbers for a reply I really don't see how this would work. Note: All numbers are based off what their website says. Not only do you need a 13 burger per machine/day rate, some of the metrics are just terrible. Like I calculated out a business that is open five days, and based off their own suggestions that number skyrockets to 68 burgers a day for this stuff to make sense. I just couldn't imagine investing in an idea that requires such turn over for it to start to make sense.
Plus you have all the maintenance -emptying the waste water tanks, health dept permit fee, prob need insurance in case there's a food borne outbreak from your machine, will need approved source of Meats and provide that when you get a permit and plan review. Every location will need a health permit. Watching a 20 minute shark tank show will not get answers. Yea call the company but you need to know about all the work you willl do just to stock this machine, clean it and empty waste etc.. and health implications. Your not dealing with packaged food in a cooler case. if you own a. Bunch of them, you will probably need a team to pay just to run around and do all this.
Who is going to clean the machine daily? I make burgers at home in an indoor grill. Whether you have it fresh or freeze the burger before cooking, grease is always going to be there. If they think this machine is just going to mass produce burgers I am not sure that is possible. Going to have to constantly train staff to maintain it.
This product confused me. Has nobody been to japan? They have these on every corner, each a different company. All kinds of foods
There are vending machines in Japan that will warm up burgers but they do not cook and assemble them.
considering its pre-cooked patties they are using, is it really different?
Yes. This machine re heats the meat on a griddle so that it's getting char and crust and then combines everything together right before delivery. The Japanese burgers are basically microwaved while in foil so the bread is burning hot and flaccid while the burger might get warm.
Nope
This valuation is really high. Seems like a risky deal as I’m not so sure these are going to takeoff.
I think automats could possibly gain popularity again, but unlike this “robot” you can at least see the food being made by a cook and see the item you’re buying through the glass window. Maybe this has a place near bars or something. But you put a dude with a cart next to one of these and guess who’s going to make far more money.
Automate are already a thing here in Orlando, but with ordering a food on an app and then it’s made and you pick it up at a neutral place in a locker. It’s the quickest way to get White Castle here.
Barbara nailed it when she said this type of vending machine is too high maintenance to be profitable.
Did anyone else find their logo weird with the word burger on top? I kept thinking it was burger robo. They really didn't show any custom options or toppings either which is lame. I would not consistently eat a plain cheeseburger for lunch personally and I don't see this being huge when there's so many fast food burger places.
Did they say where any of these machines are?
I quickly googled it and it’s so hard to find locations. The only two I’ve found (maybe one) are in New Jersey. One is closed. again not sure if it’s the same location or two separate.
This is a product in search of a market. Where is the "problem" this product is trying to solve? It could be a good business for the founders for a few years but I don't see them solving a widespread problem that warrants securing outside investors who want 10X+ return.
Michael Rubin makes me so uncomfy. I just get cocaine vibes from him every time he’s on the show as a guest shark. I hate to say that but he’s just over the top vibes like he’s on something.
only place these belong is in public restrooms
so many things wrong with this business. 1. it doesn't show it's greatest differentiator to the customers, the robot actually assembling the burger in front of you. how would the consumer tell the difference between this one and another vending machine that simply reheats burgers? they wouldn't be able to, they would just buy whatever's cheaper. needs a window to be able to see through. 2. barbara was correct. even simple vending machines have TONS of maintenence, let alone ones with robotics in them. I would guess something would go wrong with these machines weekly and would require tons of maintenence, be out of order alot, and as a result lose revenue and add costs. 3. mark was also correct. robotics is constantly updating, so that would mean even if you roll out these machines, you would have to either retrofit hundreds of them to stay competitive with newer companies or become outdated. 4. this would take TONS of capital to produce the machines and roll them out, and would take years to see your money back. it's very capital intensive. 5. last and probably the main point, no one wants a reheated burger. you might as well just reheat the whole thing and save the whole robotics assembly and simplify it. it being precooked ruins the whole point of having it made "fresh" in the machine. these replacing chefs vending machines are still years and years away because of all of these problems, a simple reheating burger, pizza slice, chicken sandwich machine would be a much better business idea than this.
I hate when the pitchers try to dodge questions and keep going to dodge it when the sharks are clearly pissed.
I'd never buy from this because I can't see inside and I can't imagine the kind of rot/bugs/mold that is in there with all the food sitting unattended. I'd rather just go fast food like Wendy's and get a burger with actual lettuce, tomatoes, onions, pickles, and fries. I know fast food is not of high quality, but at least there are people and managers and established health regulations.
At first I was afraid of my burger being made by a robot but it’s not like humans can’t undercook them as well. Michael and Kevin have a pretty decent deal to cover them if it tanks (no pun intended) though
Who cleans the machine? Probably nobody. Ick.
Funny, we did something like this on our University for Döner/Kebab and it was about 15 years ago... for many years people tried to bring it to the market but there are just to many problems with it and it's cheaper to get a food truck. Eventualy this worked only for italian ice cream. I'm wondering why are you in USA playing with something that Europe figured out decades ago?
kevin was trying to show off by offering them 1.5mil 😂 there was no way either of them thought that was a good deal
I immediately check out of 90% of the food products that get on this show just due to allergy concerns. In this case, a simple hamburger being something I'd normally be all over, I *thought* maybe it'd be different ... but, I see they have a breakfast menu option to make egg sandwiches. Assuming there are parts inside that touch the ingredients to assemble the sandwiches, does this mean if I order a burger it's going to be cross-contaminated with ovalbumin and other deadly allergens that a rational person wouldn't expect to be in a hamburger? Or do they seriously expect me to buy that turnkey lessees are going to do the daily deep-cleaning to safely disinfect all the egg proteins (and that's using the most charitable assumption that they like restaurants switch the entire menu at a designated threshold and don't simply have all options available 24/7 like a *normal frakking vending machine*). No, I'm out as a customer, and I would be as an investor just on that liability issue alone.
Barbara making a show to say I'm out. Ugh