> Because for a restaurant, if you can effectively replace a human costing >$40k/yr with a change in supply chain and a fancy machine, Ever heard of a TurboChe

> Because for a restaurant, if you can effectively replace a human costing >$40k/yr with a change in supply chain and a fancy machine, Ever heard of a TurboChef oven? Because that's almost exactly what you're describing. Think of it as a combination oven that uses microwaves, thermal, and convection to cook stuff extremely fast, and generally of a pretty decent quality. If you've eaten at just about any restaurant, you have likely had something prepared in one (if not the whole meal). They are actually pretty nice machines; if I had the counter room at home I'd have one. But they aren't cheap...