It seems inevitable.
On top of that you now need complex maintenance and cleaning to keep things working correctly.
All this complexity just to save on the cost of having some land to put a bunch of ovens sounds absolutely ludicrous.
You would get a lot more interest if you at least had some information on the product.
I'm really interested in the product, but I don't even know what the product is. Looking at your website, it just looks like a vending machine?
Nor is the oven:
Nor are dry ingredient spreaders for anything from cheese to sliced meats regularly used at an industrial scale for frozen pizza and bruschetta already.
The fact that all the components exist but aren't in common use in delivery pizza isn't due to lack of innovation in the area, more likely it's cheaper with better throughput to have the labour of 4 pizza chefs rather than the expertise to keep an assemblage of these machines running in all the local pizza places.
For the industrial and frozen segment they make perfect sense, but on the "hot" pizza side they're probably more useful in collective bargaining than anything else.
I think this is what it comes down to. I was picking up a pizza at Dominos the other day, and while the girl was ringing up my order, she was also taking calls for orders and manually entering them into the computer. The workload for one person seemed absurd. I started wondering "why on earth doesn't dominos just staff a call center in India and have the orders forwarded to the store's ticketing system?".
And then I realized It's because that would be a cost center, and the food industry is already on tiny margins (<2%) as it is. It is simply cheaper and easier to offload all of that work onto a $9/hr employee you're already paying that will be replaced every 3 months after burning out. Modern capitalism has become brutally efficient at the expense of humanity.
Or, y'know, Twilio. Voice recognition on limited grammars (such as pizza toppings + addresses) is already crazy good. And the system can always repeat back what the customer said to confirm it parsed it correctly.
Or, go one step further: have no phone number, only a website. There's an cellular MVNO in Canada (https://www.publicmobile.ca/) that operates using this cost-cutting model, and they seem to be doing pretty well.
It is weird that they were redirecting their customers to Koodo when they stopped offering a certain favorable plan.
I think a big part of it comes down to handling maintance and repair for the machines. Maybe they’ll move to having one technician on call to service a large area. Or maybe they will try to make the devices simple enough that they can train normal employees to do maintaince and fix problems.
I'd be more impressed with a robot that could flatten, spread, and toss a ball of dough, that's a bit more of an art form.
Source: 17 year chef and recently helped a friend setup a highly successful pizza shop.
I heard years ago they were going to have these in a large theme park in Orlando, but the article didn't which mention one. Not sure if it ever happened.
Here's a video I just found of someone using one: https://youtu.be/tTLXzF5u13I
The local McDonalds now has kiosk ordering.
I also wonder if touch screens spread more germs, but I guess you could argue the same for door knobs anyways.
It does appear that the kiosks are limited to removing the default ingredients, rather than allowing extra ingredients. Maybe this is a general policy change, but in the past I recall asking for bacon on a bacon-less burger and getting it. So could be that ordering with a person still has an advantage in some cases.
Little Caesar's gets its cheese from Leprino, same supplier as more expensive (and also "meh") chain pizza places.
Little Caesars is completely inedible to my taste.
Little Caesars does skimp on quantity. Like 2 pepperoni per slice, and perhaps less cheese, for example.
I would be extremely surprised if a customer the size of Little Caesars or Dominos doesn't specify its requirements down to the smallest detail.
Those details would be considered proprietary information and/or trade secrets, of course, so neither the cheese company nor the pizza chain would be interested in discussing it or making it public information.
Might be different if I lived in NYC or Chicago. Here in Texas, just mom-and-pop vs chain is the real difference. Fwiw, most of them are Albanian owned vs Italian. Outside of the Northeast US, there isn't much real pizza lineage/history/culture.
Little C’s always seems to be full of air bubbles and uneven toppings and they serve up those hot n readies that have been in the warmer all day.
Interesting article about leprino a while back.
No, make that printed directly into your stomach, via a plugin.