Push a button and grab a contactless meal in Chennai

Lunch is prepared in minutes, whirs and clicks.

A mechanical arm hovers over the choices, then picks a tray and pushes it into an inbuilt microwave chamber. The meal slides out gently: fluffy schezwan fried rice and Hakka noodles, crunchy with greens. In the smaller compartments on the aspect, there’s cauliflower manchurian, in addition to greens in soy sauce.

As contactless eating beneficial properties recognition in a world battling COVID-19, eating places are discovering progressive methods to achieve buyer confidence, and preserve their doorways open. As for Advantage Foods, they appear to have come across a means to attract prospects again: even when their doorways are closed.

Advantage Foods is run by Tarun Mahadevan, and contains well-liked metropolis eating places reminiscent of Benjarong, Writer’s Café, China Town and The Marina, below its umbrella. Tarun’s father, M Mahadevan, well-known for beginning Hot Breads, oversees the worldwide enterprise, which incorporates bakeries all over the world, in addition to partnering with well-known manufacturers reminiscent of Saravana Bhavan and Anjappar. Together, they’re collaborating with Frshly (a first-of-its-kind dispenser machine that shops and serves sizzling meals to prospects) to make eating extra accessible in this age of bodily distancing.

Standing across the hulking 10-foot-high machine, Tarun explains how their speciality kitchens will load about 150 packs of meals earlier than lunch and dinner. Since they’ve a slew of eating places to select from, they’re presently one South Indian, one Pan Asian and one Continental meal choice on a regular basis.

Meal trays embody choices reminiscent of fluffy schezwan fried rice and Hakka noodles, crunchy with greens
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Special arrangement

“We want to provide hot, fresh, simple food,” says Tarun. While all of the meals is vegetarian, because the crew continues to work on the expertise, menus will change by means of the week. Right now, a staffer can be available to assist prospects, however finally, the machine will work with simply a QR code, so you will get a sizzling meal at any time utilizing your cell phone.

Their strongest promoting level nevertheless, is pricing: each meal will price beneath ₹100.

Mahadevan, who simply bought again to Chennai from Auckland the place he was establishing a bakery, earlier than the lockdown started, is taking the machine, which is made in Coimbatore, to his companions the world over.

“The fear economy has kicked in, even in New Zealand, Malaysia, Dubai — where there are no lockdowns — we are only seeing 25% of our restaurants filled,” he says, including that this gives diners with contactless entry to restaurant meals. Additionally, since it’s set outdoors, it’s not topic to lockdown timings.

He is obvious that affordability can be their mainstay. “I’m focussing on sourcing. We get vegetables from an organic farm in Thindivanam. Rice from Red Hills… We will not compromise on quality, instead I am buying directly from farmers so it is cheaper,” he says. They are additionally utilizing progressive hacks. “We are making chappatis in the bakery sheeter, usually used for croissants. “This means we get 800 chappatis performed in an hour and a half,” he says.

The first machine, arrange outdoors Benjarong, will begin working from Friday, after which Frshly can be arrange in excessive visitors areas throughout town. “I’m taking it to Dubai, a companion desires to inventory it with Ambur biryani and set it up in the Metro stations; Saravana Bhavan in Toronto desires one. In Singapore, Anjappar can use it so folks can get their biryani at three am, contactless,” says Mahadevan.

Satish Chamyvelumani, who has been engaged on the machine since 2013, had launched a model in 2015, which was put in in railway stations and airports for a whereas. “We have been running multiple pilot projects around the country to improve the technology,” he says, including, “This isn’t a one sandwich machine, we can do multiple cuisines with it.” Already, Tarun is planning chilled dessert trays, with tiramisu, apple pies and pastry.

Mahadevan says, “The days have come when you have to run a lean and mean operation.” With companions in 16 international locations, and a number of manufacturers, he states that now, survival is essential. And this machine is his means of packaging many years of brand name constructing in one, re-heatable tray.

“We have set up so many runways over the years,” he says. “Now, we want to land and take off from them.”

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