WEBVTT

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Talking with Silicon Valley...

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the tech world, because
they're like, "Food, come on.

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"Like, you know, we create AI,

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"you know, we create smartphones,
we put * satellites in space.

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This is low‐brow shit.
We can do this like that."

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I remember talking with
one of NASA's chief engineers about food.

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This * tells me,
"I can recreate your cooking intuition."

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That was the general sort of sentiment
from the tech world,

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that food and the creation of food
was a * zero, one.

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It was a binary thing.

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We could be replaced.
We could be automated.

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And it could be scaled very quickly.

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They just believe that they could.

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Technology has fundamentally altered
the restaurant industry,

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and I don't know if we're prepared for it.

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All the shit was gonna happen,

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but you never would have heard
about it in the news

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because it would have happened
over a long period of time.

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It's been a while.

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Growing concern
over a growing health crisis.

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‐ Over a million
have now been infected by coronavirus.

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‐ Stay at home.
That is the order tonight.

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‐ Restaurants have taken a hard hit.

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It would have been like
that biology experiment in high school

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where you plop a * frog
in‐‐ in water

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and you increase the temperature
every five minutes or so.

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And it boils itself. Doesn't even know.

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But if you change
the temperature immediately,

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frog's gonna know,

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and that's what's happened right now.

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The change of automation,
it's * here.

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The best way I've come to understand
where food is going

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is by looking at delivery.

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The future is convenience
across the board.

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But what's the cost of convenience?

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‐ More Americans
are ordering takeout these days

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as restaurants limit dine‐in service.

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Grubhub, DoorDash, Uber Eats, and more,

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all competing to deliver
restaurant food to shut‐in consumers.

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‐ When we have a pandemic,
delivery is a must.

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‐ This home delivery is moving
and it's moving right now.

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The future of restaurants won't happen

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in the four walls
of a traditional restaurant.

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And as a restaurant owner,

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I don't know if we've quite fathomed

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just how much delivery
is gonna change the restaurant industry.

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We're in LA.
We've been here since the summer.

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It has been delivery bonanza.

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‐ Yeah, same.
‐ Yeah, so many options.

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‐ I've never ordered
so much delivery in my life.

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‐ Or takeaway too. I am like‐‐
‐ Or takeaway.

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No, I don't discriminate.
No, I'll pull up.

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‐ Pull up.

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Even better. It's on my way.
‐ Yeah.

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‐ Cheers.
Cheers.

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‐ Cheers.
Pleasure.

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‐ Did you guys grow up
having food delivered?

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Pizza.
‐ Pizza.

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Chinese food.
‐ Chinese food for sure.

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Paper‐wrapped chicken all day.
‐ Come on.

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Why pizza and Chinese food
but, like, not Fatburger?

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Why‐‐ Was it just not available?
‐ It wasn't.

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There was no delivery
system back then like that.

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You're gonna pull up,

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you're gonna wait an hour and a half
for them to cook that shit.

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You know what I'm saying?
There's gonna be a long‐* line.

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But now everything's on the phone.

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It's like‐‐ It's too easy.

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Door, Chang.

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‐ Door!

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‐ Don't be knocking like you're
the police, man. What the hell?

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Thank you so much.
All right, all right, first thing's up.

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Wow!
Look at the packaging.

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Holy shit! Holy cow, man!

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Woah, woah!
Look at the spread on the bottom.

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That's the real move right there.

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Got what, three more things,
four more things coming.

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‐ Yeah, I'm pacing myself.

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‐ So I know that's a move
that Chang has done,

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would you guys order
from more than one place in a night?

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That's a big move.

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‐ On your day off, one day off,

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you don't even want
to leave your apartment.

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You don't want to see the sunlight.

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‐ A thousand percent.

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‐ I become, uh, uh,
like a Rain Man of logistics.

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I'm like‐‐ It's like A Beautiful Mind.

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I'm like, "I'm gonna get the Vietnamese."
I love this.

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‐ "But they don't have the best pho
but they have really good banh mi,

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"but I want more Vietnamese.

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"But after my spring roll,

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maybe I want mozzarella sticks."

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‐ Fire.
‐ "But not any mozzarella sticks.

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"There's a place
that sells really bad pizza,

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"but they have
the sickest mozzarella sticks.

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"So I'm gonna get that. And, hmm...

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Well, then I'll get my pho
at the other place."

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‐ Right.

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‐ And then‐‐ And so like
you plot it all out,

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and the goal is to get it all
in 20‐to‐30‐minute increments.

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It feels like, um,
you bowled a perfect game

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or something like that
when you do it right.

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‐ Here's the next‐level thing
that he just talked about doing.

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We don't‐‐ The three of us
have not really ordered

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from multiple restaurants at one time.

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He's ordering
from multiple Vietnamese restaurants.

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‐ Yeah. You haven't done that?

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‐ That is next, next level.

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I don't have enough credit cards
to, like, handle all the‐‐

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Yeah, it's too many apps.

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‐ But when you described that,
you have that sense of wonderment

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'cause I think we all grew up
not having this level of convenience.

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And we're like, "Woah!"

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Like, my kids will never know that, like,

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there was a time when you couldn't
just tap on your phone and get it.

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Right.
‐ Right.

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There were many reasons why we
didn't want to do delivery at Momofuku.

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We figured out most of the foods
that we make don't deliver well.

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There were a lot of chefs,
almost everyone I seemed to know,

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being like, "What are you doing?

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"You're so stupid. Just do delivery.

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"All these Chinese restaurants
do delivery.

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You make Asian food.
What the * are you doing?"

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We tested it out. Didn't travel well.

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Hot noodle soups doesn't travel.

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We studied it and studied it
and studied it.

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We came up with a menu
of foods that delivered well.

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I started two companies.

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Maple was healthy,

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and Ando
was all relatively unhealthy foods.

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It was to be a full‐stack operation.

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So we would own the couriers,

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the logistics, the technology,
and the production of food

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in one‐stop shop.

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The app, I thought, was amazing.

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And there was a giant commissary,
and it worked!

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I mean, we were doing some crazy numbers.

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But it's incredibly difficult
to actually pull something like this off.

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And I got the timing wrong.

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I think most of my best ideas
about food, um,

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have been right

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but wrong on timing,
but ultimately, timing is everything.

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We missed our window,

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and now the apps are here
and are only getting bigger.

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‐ You want people
to not use delivery services?

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‐ No. The‐‐ the model has to be better.

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It will eradicate the mom‐and‐pop
and the mid‐market restaurant.

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I want to be hopeful.
I don't know how to preserve that.

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Independent restaurants,
if you look at nature documentaries,

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we're the prey.

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Let's just say someone orders,
let's just say,

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$100 worth of food
from a restaurant.

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The delivery company
takes about $30 of that.

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About 30% right off the top.

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"That's it. That's mine."

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You know, restaurant business
where your margins for profitability

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are often negative,

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it's a problem.

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Because I don't even know
if these delivery companies

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are making money
to begin with now, right?

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It seems like everyone
is losing money on this.

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We should start by acknowledging

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that today Uber Eats
does not make money.

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We've been very, uh, public about the fact
that it's not yet profitable.

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‐ The platforms themselves
lose a ton of money

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in the hundreds of millions of dollars,
billions collectively.

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‐ Why does this business even make sense?

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‐ I'm not sure it does.

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‐ Hey, AI.

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You don't have to yell, Dave.

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I'm everywhere you want me to be.

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‐ When did delivery start?

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I see you're asking for help
hosting your TV show.

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That's no problem.

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My NASA scientist creators

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designed me to specifically address
queries like this

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because as a sentient AI foodie,
I know the whole story.

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Since the dawn of time,

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people have been trying
to get things they love

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to the places they live.

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What we think of as modern delivery
came from Korea in the Joseon era.

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‐ This is what I've been
telling people for years.

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I know!

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The earliest delivered food
was naengmyeon,

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a dish of thin, chewy buckwheat noodles
in ice‐cold broth.

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It was originally a delicacy
in northern cities like Pyongyang,

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though you can't really
get it there anymore for, um,

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reasons.

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But let's not get into that.

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These days, much of the conversation
around delivery

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revolves around apps and drones.

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But a lot of that
might just be smoke and mirrors,

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disguising what's still
a pretty rudimentary system.

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Is all this overkill?

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Great. Thanks, Elon.

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But there's actually still
a system in place today

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that's working without technology.

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It's called the dabbawalla.

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It's a delivery collective
in Mumbai, India,

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started in the 19th century,

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so wives could send their husbands
a fresh, hot lunch from home.

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They deliver
hundreds of thousands of meals

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on time every time without an app.

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Thank you.

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People have been
delivering food for ages

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in all parts of the world.

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But what happens
when technology is part of the process?

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What happens to all of those people
delivering the food?

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Currently, with delivery,

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I feel like we're in a place
where you're still picking up CDs,

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you're still buying records.

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Like, right now in music,
you can get a song instantaneously

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as long as your broadband or Wi‐Fi
is fast enough, right?

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We're gonna get to a place

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where it's gonna be that * fast
for delivery for food.

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I am excited but I'm also, like,

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as humans, should we have access?

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If I pull out my phone and be like,
"I want a * hot doughnut."

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Like, I open up an app
and I'm like, "Ooh, hot doughnut truck!

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"Right here.
Ooh, hot cookie truck right here.

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Hot fried chicken truck right here."

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And it's all gonna be‐‐ If you can get
everything under five minutes,

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not only am I *ed‐‐

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Have you seen WALL‐E?
‐ Exactly!

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It's WALL‐E.

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Time for lunch in a cup!

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‐ You know, like, you're driving around
in your own automatic car,

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and everything just comes to you
and there's no plants.

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‐ No, and that's not bad!

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But things are just gonna
keep getting faster and faster,

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and we're gonna keep being able
to have more accessibility

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to whatever we want.

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That's what I've seen in my lifetime

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from AOL dial‐up to like now,

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like, what?

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‐ It's just continuing to evolve
into something that is so convenient,

00:13:07.950 --> 00:13:11.790
that I actually worry
about people making the food.

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The convenience is too much.

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My dad came to America in 1963,

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and he worked in restaurants.

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He was a handyman, dishwasher.
Cleaned a lot of toilets in his lifetime.

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And then, he worked as a busboy, runner,

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and then he became a server,
then a captain.

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And eventually becoming assistant manager
and then general manager.

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And in some ways,
this is like a story of America.

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It's something that I've seen
with a lot of people

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that come here
with limited language, uh, capacity

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and limited job prospects.

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They can always depend
on working somewhere in a restaurant.

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And it's one of the reasons why

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I always try to treat our dishwashers
with the utmost kindness

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because, like, I always see that
as my dad.

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I want to make sure that the people
that deliver and make our food

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have a better life
because of the technology.

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I do not want anyone that's making food
to be indentured servants for tech bros.

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They don't pay a wage
that you could live on in America.

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‐ Uber Eats, Postmates, DoorDash,
all these companies,

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I just spent an hour driving around
for a $1.19 tip.

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‐ DoorDash should be paying
more than this $3.

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Is there a balance?
'Cause I worry about immigrants.

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Like, that's one thing I can say,

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like, "Okay, where do you get...
entry‐level positions?"

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If that's no longer available...

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what happens?

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In your mind,
picture a city with thousands of robots.

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By my calculations,

00:16:11.520 --> 00:16:15.020
Americans order
over 20 million restaurant deliveries

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every single day.

00:16:20.530 --> 00:16:24.570
In the city of the future,
the food will make its way to you.

00:16:27.450 --> 00:16:30.160
If we could get these deliveries
off the road,

00:16:30.160 --> 00:16:35.080
we could reduce the need
for as many as one and a half million cars

00:16:35.080 --> 00:16:36.370
just in the US.

00:16:37.540 --> 00:16:42.130
Our job is to create a friendly future
that's designed for people.

00:16:43.720 --> 00:16:46.260
...and, you know, the only thing
I could think of was robots.

00:16:46.970 --> 00:16:49.510
Uh, and think about how that‐‐ Oh!

00:16:49.510 --> 00:16:50.350
There we go.

00:16:51.430 --> 00:16:53.270
You wanna take some coffee as we talk?

00:16:53.890 --> 00:16:55.890
‐ Sure, but is it gonna talk to me?

00:16:55.890 --> 00:16:58.150
We actually made sure
it doesn't talk right now,

00:16:58.150 --> 00:16:59.310
because if it did talk,

00:16:59.310 --> 00:17:01.610
you would have much higher expectations
for its intelligence.

00:17:01.610 --> 00:17:03.400
It's not very smart. It's still learning.

00:17:04.110 --> 00:17:06.530
‐ I just sort of see this
as a baby stroller, too.

00:17:06.530 --> 00:17:08.950
‐ We wanted this to look like
it belongs on the sidewalk,

00:17:08.950 --> 00:17:10.490
rather than some foreign‐looking thing.

00:17:10.490 --> 00:17:12.330
The baby stroller thing is by design.

00:17:14.290 --> 00:17:17.290
The DoorDashes,
the Ubers of the world, the Postmates,

00:17:17.290 --> 00:17:19.250
they lose money on every delivery.
‐ Right.

00:17:19.250 --> 00:17:20.460
People have been saying,

00:17:20.460 --> 00:17:22.500
once things get automated
and robots get in,

00:17:22.500 --> 00:17:24.510
that's how they're gonna
make their margins.

00:17:24.510 --> 00:17:26.590
How far along are we

00:17:26.590 --> 00:17:30.050
where this is going to replace
most couriers?

00:17:30.050 --> 00:17:32.060
‐ If you're in Hollywood right now,

00:17:32.060 --> 00:17:34.060
you'll see them on daily basis.
Really?

00:17:34.060 --> 00:17:35.480
‐ They've been out there
for two years now.

00:17:35.480 --> 00:17:37.020
That's right, yeah.
‐ Where have I been?

00:17:38.390 --> 00:17:41.980
But what about the displacement of...
Labor.

00:17:41.980 --> 00:17:44.320
‐ ...you know,
a job that anybody could have?

00:17:44.320 --> 00:17:46.070
Yeah.
‐ So what do we do about that?

00:17:46.070 --> 00:17:50.700
‐ The one example that really explains
where I think we are in this industry is,

00:17:50.700 --> 00:17:52.080
um, ATMs.

00:17:52.080 --> 00:17:54.200
When ATMs were first coming out,

00:17:54.200 --> 00:17:57.960
people were pretty concerned that
bank teller jobs are gonna get replaced.

00:17:57.960 --> 00:18:01.750
ATMs made banks more accessible
and more affordable.

00:18:01.750 --> 00:18:03.460
More people opened up bank accounts.

00:18:03.460 --> 00:18:06.880
So as a result of ATMs,
there are more teller jobs actually.

00:18:06.880 --> 00:18:09.510
We are kind of in the same place
with the robots.

00:18:09.510 --> 00:18:12.930
The truth is that
we are learning how to scale our minds

00:18:12.930 --> 00:18:16.140
just like we scaled our‐‐
our muscles with engine.

00:18:16.140 --> 00:18:20.480
Now AI is gonna help us
do a lot more than we can do individually.

00:18:23.310 --> 00:18:25.900
Thanks, guy.
I appreciate the vote of confidence.

00:18:25.900 --> 00:18:27.820
There's a lot us AIs can do.

00:18:27.820 --> 00:18:29.240
More than just menial tasks

00:18:29.240 --> 00:18:32.280
like deliver Seamless orders
or narrate TV shows.

00:18:32.280 --> 00:18:34.740
As you know,
we can famously not be evil but‐‐

00:18:34.740 --> 00:18:36.740
Oh. Oooh! Well, I guess we can.

00:18:38.200 --> 00:18:40.870
Anyway, we're really
just an extension of our creators.

00:18:40.870 --> 00:18:44.710
Personally, I'm here to help,
but I can't speak for all my compatriots.

00:18:46.710 --> 00:18:49.090
Sometimes the endgame is just total domination.

00:18:49.090 --> 00:18:51.880
To explain, let me turn on
my business school filter for a sec.

00:18:51.880 --> 00:18:54.760
Aah, so cold!

00:18:54.760 --> 00:18:58.180
Anyway, earlier you had mentioned
how the delivery apps don't make money.

00:18:58.180 --> 00:18:59.350
It's a long play.

00:18:59.350 --> 00:19:01.020
Their plan is to keep fighting it out,

00:19:01.020 --> 00:19:03.810
until one of them gets so big
that the others can't keep up.

00:19:03.810 --> 00:19:06.400
In the end, that company
will know everything you want

00:19:06.400 --> 00:19:08.230
and will be able
to charge you more for it.

00:19:08.230 --> 00:19:09.360
Kinda like Monopoly,

00:19:09.360 --> 00:19:11.990
where the only property you have
is cheap‐* Baltic Avenue

00:19:11.990 --> 00:19:14.450
and your annoying cousin
has the entire board.

00:19:15.620 --> 00:19:17.990
‐ So many restaurants
are effectively powerless.

00:19:17.990 --> 00:19:20.410
Um, and the only thing we can do

00:19:20.410 --> 00:19:23.830
is be like,
"Well, at least I didn't get eaten."

00:19:23.830 --> 00:19:25.960
COVID‐25 caused so many aspects of‐‐

00:19:25.960 --> 00:19:28.300
Whoa, whoa, sorry, sorry, sorry, sorry.
You're not there yet.

00:19:28.300 --> 00:19:33.430
Um, COVID‐19 forced so many restaurants
to change their businesses on the fly.

00:19:33.430 --> 00:19:35.760
In order to survive the rise of the apps,

00:19:35.760 --> 00:19:39.270
restaurants turned to innovations
like ghost kitchens to keep up.

00:19:39.270 --> 00:19:43.020
‐ It's never been easier
to order takeout in these days.

00:19:43.020 --> 00:19:44.850
But no matter what app you use,

00:19:44.850 --> 00:19:48.190
you might be surprised
to learn where that food's coming from.

00:19:48.190 --> 00:19:51.570
In fact, it may not be
from a restaurant at all!

00:19:51.570 --> 00:19:55.110
This is a fascinating concept.
I had no idea that this was happening.

00:19:55.110 --> 00:19:57.700
‐ And people don't need to know
that you're a brick‐and‐mortar restaurant.

00:19:57.700 --> 00:19:59.790
They just order the food,
they get it, they like it,

00:19:59.790 --> 00:20:01.950
and then maybe that transitions
to a real restaurant.

00:20:05.120 --> 00:20:07.750
I think today,
we're gonna get to sample some Canter's.

00:20:09.550 --> 00:20:12.170
This doesn't look like Canter's.
It doesn't, right?

00:20:12.170 --> 00:20:14.840
How far away are we
from Canter's, the original?

00:20:14.840 --> 00:20:17.850
‐ During the rush hour, you're gonna drive
a half an hour each way.

00:20:17.850 --> 00:20:19.600
It's gonna take an hour
to get to Canter's and back.

00:20:20.520 --> 00:20:23.390
But if Canter's can put
a location over here, right,

00:20:23.390 --> 00:20:26.560
where, all of a sudden, you can get
food in five minutes via delivery,

00:20:26.560 --> 00:20:28.520
that's a heck of a lot better option,
right?

00:20:28.520 --> 00:20:29.520
And it's the same food.

00:20:33.740 --> 00:20:35.200
‐ Welcome to the new Canter's deli.

00:20:35.200 --> 00:20:37.780
‐ It doesn't have
the beautiful decor of Canter's.

00:20:37.780 --> 00:20:38.830
‐ I know.

00:20:38.830 --> 00:20:41.240
It has a Canter though.
It does have a Canter.

00:20:41.240 --> 00:20:43.410
We're out here experimenting.

00:20:43.410 --> 00:20:45.040
That's‐‐ that's what it's all about
right now.

00:20:45.040 --> 00:20:49.630
I think we have to embrace trying
new things and testing new technology.

00:20:49.630 --> 00:20:53.170
It's up to us to go meet customers
where they're at right now.

00:20:53.170 --> 00:20:56.130
And today, they're using Uber Eats,
they're using DoorDash,

00:20:56.130 --> 00:20:57.640
they're using these platforms.

00:20:57.640 --> 00:21:00.050
When people see Canter's on delivery apps,

00:21:00.050 --> 00:21:03.390
they order it, not knowing
that it's coming from a facility

00:21:03.390 --> 00:21:07.350
that's very minimal,
you know, it's skeleton crew,

00:21:07.350 --> 00:21:09.860
and they're still getting
the same exact pastrami sandwich

00:21:09.860 --> 00:21:13.610
that they would be getting if they were
to walk in and order it on Fairfax.

00:21:15.240 --> 00:21:19.120
‐ What do the critics say
about this model and why it *s?

00:21:19.120 --> 00:21:21.950
And why ghost kitchens are,
like, could * off?

00:21:21.950 --> 00:21:23.910
‐ We often get put
in this position where we're...

00:21:23.910 --> 00:21:26.620
asked to defend
the delivery companies,

00:21:26.620 --> 00:21:29.710
and it's like, we‐‐ we don't wanna
defend the delivery companies, right?

00:21:29.710 --> 00:21:33.590
The‐‐ the delivery companies all exist
in a vacuum from each other.

00:21:33.590 --> 00:21:36.050
So, like, none of them acknowledge
that the others exist.

00:21:36.050 --> 00:21:38.340
They all treat restaurants like crap.

00:21:38.340 --> 00:21:42.720
‐ In my mind, the delivery companies
that are doing the logistics

00:21:42.720 --> 00:21:45.850
will then see, like, "Oh, look!
Canter's is just killing it!

00:21:45.850 --> 00:21:48.560
"Why don't we just make our own pastrami,

00:21:48.560 --> 00:21:50.020
"our own matzo ball,

00:21:50.020 --> 00:21:53.480
and we'll charge the customer
a dollar less?"

00:21:54.860 --> 00:21:57.700
What happens then?
Because that is going to happen.

00:21:57.700 --> 00:21:59.160
‐ It's already happening.

00:21:59.160 --> 00:22:02.950
You know, we see DoorDash opening
their own ghost kitchen facilities now.

00:22:02.950 --> 00:22:06.120
You better believe they're gonna be
promoting the brand in their facilities

00:22:06.120 --> 00:22:07.790
over anyone else's restaurant,

00:22:07.790 --> 00:22:09.420
and that becomes challenging.

00:22:10.040 --> 00:22:11.750
‐ The endgame for a lot
of these delivery companies,

00:22:11.750 --> 00:22:13.500
I think, is to become
the dominant player.

00:22:13.500 --> 00:22:15.710
Anybody orders food, it comes from them.

00:22:15.710 --> 00:22:17.550
So these delivery companies

00:22:17.550 --> 00:22:20.760
won't necessarily just be the final leg
for restaurants,

00:22:20.760 --> 00:22:22.680
they will also be the restaurants.

00:22:23.430 --> 00:22:27.140
We're hopeful that, you know,
there'll be more sustainable models

00:22:27.140 --> 00:22:28.390
that evolve over time.

00:22:28.390 --> 00:22:30.140
We're making this model work right now

00:22:30.140 --> 00:22:32.900
and I think without
these little satellite kitchens

00:22:32.900 --> 00:22:34.610
doing extended delivery,

00:22:34.610 --> 00:22:37.860
I'm not sure we would even have
a physical restaurant for people to go to

00:22:37.860 --> 00:22:39.070
in the next 20 years.

00:22:39.070 --> 00:22:42.450
‐ If this continues,
is this a good thing?

00:22:42.450 --> 00:22:45.280
Right? Yes, people getting food? Great.

00:22:45.280 --> 00:22:48.040
But is it making it better
for the people that make the food,

00:22:48.040 --> 00:22:49.330
deliver the food?

00:22:49.330 --> 00:22:52.330
Isn't the goal
for a lot of these companies, right,

00:22:52.330 --> 00:22:54.920
to fully automate it
as much as humanly possible?

00:22:54.920 --> 00:22:58.170
‐ Yeah. You know, I‐‐ I‐‐ I‐‐
I've seen a lot of that,

00:22:58.170 --> 00:22:59.970
but I haven't seen much that works well.

00:22:59.970 --> 00:23:02.220
The first companies
that were doing this were pizza.

00:23:02.220 --> 00:23:04.890
These places always have
people in 'em.

00:23:05.680 --> 00:23:08.980
At Zume, humans and robots
work together to make pizza.

00:23:09.810 --> 00:23:12.400
The technology exists to serve the food.

00:23:13.060 --> 00:23:14.900
When I think about the future of food,

00:23:14.900 --> 00:23:19.360
I do think that it'll look a lot like
an automobile factory in Michigan,

00:23:19.940 --> 00:23:22.740
where you'll have
three robots and then a human,

00:23:22.740 --> 00:23:23.990
and then two robots and then a human,

00:23:23.990 --> 00:23:26.910
maybe six robots and then a human
in a line.

00:23:26.910 --> 00:23:29.000
Technology was gonna change food.

00:23:29.000 --> 00:23:31.040
We know that is an inevitable march.

00:23:31.660 --> 00:23:35.250
What I've been asking is,
"Is it going to be better?"

00:23:35.250 --> 00:23:38.420
And if it's not better than it used to be,
then what's the *in' point?

00:23:39.960 --> 00:23:43.890
I think people that work in restaurants,
that eat in restaurants,

00:23:43.890 --> 00:23:45.220
should be asking themselves that.

00:23:45.800 --> 00:23:48.260
Do I want automation in my restaurants?
Of course, I do.

00:23:49.600 --> 00:23:51.600
But I think we should all be careful
what we wish for.

00:23:58.150 --> 00:24:00.990
We were founded with
a burger chain as one of our partners.

00:24:00.990 --> 00:24:03.200
We were sitting down for coffee one day
and I asked him,

00:24:03.200 --> 00:24:04.910
"Is labor a problem for you
in your restaurants?"

00:24:04.910 --> 00:24:07.530
He sort of, like, rolled his eyes.
He's like, "What are you, new?

00:24:07.530 --> 00:24:09.910
You know, labor is my number one issue."

00:24:10.070 --> 00:24:13.360
Flippy doesn't get sick
and he's germ‐free.

00:24:13.360 --> 00:24:15.200
Well, you wanna go cook? Great.
‐ Yeah, yeah.

00:24:15.200 --> 00:24:17.910
‐ I don't wanna cook.
I wanna see this robot out‐cook me.

00:24:17.910 --> 00:24:19.080
Aw, man. Okay.

00:24:20.450 --> 00:24:23.540
One person,
using probably a quarter of their time,

00:24:23.540 --> 00:24:26.330
can operate, uh, eight‐, ten‐bay fryer.

00:24:27.250 --> 00:24:29.340
No one ever thought
this would be affordable, right?

00:24:29.750 --> 00:24:31.550
You can make this thing
pretty affordably.

00:24:31.550 --> 00:24:32.920
It is $2,500 a month, that's it.

00:24:33.760 --> 00:24:35.430
Perfect cooking every time.

00:24:36.090 --> 00:24:38.890
‐ But just because we can
doesn't mean we should oftentimes.

00:24:38.890 --> 00:24:40.640
It's Pandora's box, right?
‐ Yeah.

00:24:41.140 --> 00:24:43.770
Jobs is‐‐ is the question
that everyone always asks about.

00:24:43.770 --> 00:24:46.060
You know, my first job,
I was making pizza at 14.

00:24:46.060 --> 00:24:48.110
You know, my kid
is not gonna have that job anymore

00:24:48.110 --> 00:24:50.530
'cause that will be automated
by the time he grows up.

00:24:50.530 --> 00:24:52.570
‐ What happens when
those entry‐level positions

00:24:52.570 --> 00:24:54.650
for people that come to this country
are not available anymore?

00:24:54.650 --> 00:24:57.160
You know, people will be‐‐
be trained to use this.

00:24:57.160 --> 00:25:01.200
And this will spawn a whole 'nother‐‐
another world of different kinda jobs.

00:25:01.200 --> 00:25:02.790
But you're right, the low‐skill jobs,

00:25:02.790 --> 00:25:04.210
there's gonna be less of that
in the back of house

00:25:04.210 --> 00:25:05.790
certainly in the long term.

00:25:05.790 --> 00:25:07.380
‐ And that‐‐ that gives me concern, right?

00:25:07.380 --> 00:25:10.420
In one mo‐‐ One part of me
is like totally fascinated.

00:25:10.420 --> 00:25:13.260
I love the automation.
I love... efficiency.

00:25:13.260 --> 00:25:15.340
But, simultaneously,
I love the artistry.

00:25:15.340 --> 00:25:18.180
I'm sure you probably don't think of it
as artistry in a kitchen.

00:25:18.180 --> 00:25:21.470
But the ideation of a dish
will all become an algorithm.

00:25:21.470 --> 00:25:23.680
‐ I would‐‐ I would argue
that, like, a steak chef

00:25:23.680 --> 00:25:25.310
is‐‐ is probably
a pretty highly skilled person,

00:25:25.310 --> 00:25:27.850
like in a high‐end steak chef‐‐
steak‐‐ steak house.

00:25:28.440 --> 00:25:32.190
Um, you know, that guy has to manage
a crazy amount of‐‐ of food products.

00:25:32.190 --> 00:25:34.110
He's got like 40 steaks,
10 chicken, 5 burgers.

00:25:34.110 --> 00:25:37.700
It's like he's gotta hit your
medium‐rare‐plus within 10‐15 seconds,

00:25:37.700 --> 00:25:39.240
or he loses it.

00:25:39.240 --> 00:25:42.080
You know, Miso has a new‐‐
has a product out called CookRight,

00:25:42.080 --> 00:25:44.200
which can look at the piece of meat,

00:25:44.200 --> 00:25:46.580
tell you porterhouse, fillet,
whatever it is.

00:25:46.580 --> 00:25:48.620
It can identify
the fat content of the meat.

00:25:48.620 --> 00:25:50.130
It can know how thick the cut is.

00:25:50.130 --> 00:25:53.090
It can know how hot
that portion of the grill is.

00:25:53.090 --> 00:25:55.510
So getting to your medium‐rare‐plus
is now a math problem.

00:25:55.510 --> 00:25:57.840
And so there's
a whole new level of quality

00:25:57.840 --> 00:26:00.510
and potentially
mass customization coming to people

00:26:00.510 --> 00:26:01.510
that is really interesting

00:26:01.510 --> 00:26:03.770
when it comes to, uh,
even a fine dining perspective.

00:26:03.770 --> 00:26:06.230
‐ That's more than
five, six, seven years out.

00:26:07.270 --> 00:26:10.610
‐ Oh, no. We‐‐ we're installing that
into steakhouses this year.

00:26:14.360 --> 00:26:17.820
‐ Technology, it's coming.
We're still unprepared for it.

00:26:17.820 --> 00:26:20.160
And it's headed towards
a *in' nightmare.

00:26:20.160 --> 00:26:23.700
Automation is gonna be something
we have to deal with more and more.

00:26:23.700 --> 00:26:25.950
Worst‐case scenario is,
like, there's no more humans.

00:26:25.950 --> 00:26:27.210
Worst‐case scenario is...

00:26:27.870 --> 00:26:29.000
Terminator 2.

00:26:32.340 --> 00:26:35.250
And the one thing
you are overestimating and over‐indexing

00:26:35.250 --> 00:26:37.880
is that you can recreate my intuition

00:26:38.720 --> 00:26:40.720
because you can create some algorithm.

00:26:40.720 --> 00:26:44.930
You are underestimating
the power of cooks,

00:26:44.930 --> 00:26:48.020
the power of this industry
and what makes it so great.

00:26:48.020 --> 00:26:51.020
And that's something
an AI could never replicate.

00:26:57.780 --> 00:27:00.450
How many hours of practice
did it take you to get this good?

00:27:01.200 --> 00:27:04.160
‐ It's taken me years, and I still think
that I'm not that great at it.

00:27:04.160 --> 00:27:05.030
You know what I'm saying?

00:27:05.030 --> 00:27:06.620
I'm not gonna try
to do what she's doing.

00:27:07.540 --> 00:27:10.040
So you can take the girl out of Chicago,

00:27:10.040 --> 00:27:12.580
but I'm never leaving
the Italian beef behind.

00:27:12.580 --> 00:27:13.840
‐ That's gonna taste so *in' good.

00:27:13.840 --> 00:27:15.090
They're gonna get charred and delicious.

00:27:15.090 --> 00:27:16.420
That's gonna taste so good.

00:27:17.130 --> 00:27:19.260
Who cooked in your house, Courtney?
Me.

00:27:19.920 --> 00:27:22.720
Your parents didn't?
No, I grew up with a single mom.

00:27:22.720 --> 00:27:25.140
So, like, I kinda created Italian food

00:27:25.140 --> 00:27:29.140
as, like, this way of creating
more nostalgia again for myself I guess.

00:27:29.140 --> 00:27:32.850
It's like‐‐ It's not sad 'cause it's good.
It, like, made me the chef that I am.

00:27:32.850 --> 00:27:35.060
Well, it's making me happy,
your food, right now.

00:27:35.060 --> 00:27:36.150
Yeah, exactly.

00:27:36.150 --> 00:27:39.900
‐ Look at that.
That is her life on a‐‐ on a pizza.

00:27:39.900 --> 00:27:42.160
‐ This is me. This is me.
Yeah.

00:27:42.160 --> 00:27:44.160
It really is.
‐ It is.

00:27:44.160 --> 00:27:45.830
The Courtney.
Oh, my God, it smells so good.

00:27:45.830 --> 00:27:48.330
I want the world to know
there's a world premiere.

00:27:50.660 --> 00:27:51.830
Oh, man!

00:27:51.830 --> 00:27:53.500
So good!
‐ This is great!

00:27:53.500 --> 00:27:54.540
It's like amazing!

00:27:54.540 --> 00:27:55.790
We're supposed to dip the jus.

00:27:55.790 --> 00:27:58.920
‐ Yeah, yeah. Oh, yeah, yeah,
we forgot the‐‐ We forgot it.

00:27:58.920 --> 00:28:00.010
Dip the crust.

00:28:00.920 --> 00:28:02.680
Or dip the whole thing in there,
who cares.

00:28:03.340 --> 00:28:05.300
It's like a beef sandwich.
‐ Ah!

00:28:07.810 --> 00:28:08.850
Holy shit!

00:28:09.720 --> 00:28:10.730
This is‐‐

00:28:10.730 --> 00:28:13.100
‐ I mean, this is the best thing
I've had to eat in a year.

00:28:13.100 --> 00:28:14.400
Oh, my God!

00:28:14.400 --> 00:28:15.520
‐ No joke.
It's good, right?

00:28:15.520 --> 00:28:17.650
So can a robot do that,
what she's doing?

00:28:17.650 --> 00:28:19.940
There's‐‐ There's no way
a robot's gonna do that in our lifetime.

00:28:19.940 --> 00:28:21.190
No way.
No way.

00:28:21.190 --> 00:28:22.490
‐ Robot‐made, have you tried one?

00:28:23.150 --> 00:28:24.360
Versus a real one?

00:28:24.360 --> 00:28:27.200
‐ It just made me feel like
I was, like, a robot, you know?

00:28:27.200 --> 00:28:29.700
Like, I'm like, "Is that‐‐
Then just give me a pill then."

00:28:29.700 --> 00:28:32.040
Yeah, yeah.
When you think about robots taking over,

00:28:32.040 --> 00:28:35.330
it's like, I went to pizza places
to, like, have the whole experience.

00:28:35.330 --> 00:28:36.960
Yeah, the food but it's like the ambiance.

00:28:36.960 --> 00:28:38.090
You see people making food,

00:28:38.090 --> 00:28:40.920
it's like, it's part of the fun,
it's part of the action.

00:28:40.920 --> 00:28:42.260
It's art.

00:28:46.340 --> 00:28:48.010
‐ Before it was like,
people patron your restaurant,

00:28:48.010 --> 00:28:50.100
you could see the interaction
that warms the heart.

00:28:50.770 --> 00:28:51.890
You know, they walk in the kitchen,

00:28:51.890 --> 00:28:54.640
they're like,
"Guest whatever enjoys this."

00:28:54.640 --> 00:28:56.600
You know, like,
"* yeah, they did," you know?
‐ Right, right.

00:28:56.600 --> 00:28:58.900
‐ Well, you don't feel it
when you just open an app.

00:28:58.900 --> 00:29:04.570
‐ No. No. It's a whole 'nother world
and dialogue in food interaction.

00:29:05.700 --> 00:29:08.870
I do think technology,
it also solves problems too.

00:29:08.870 --> 00:29:13.960
My grandfather can't leave his‐‐
his apartment complex because of COVID,

00:29:13.960 --> 00:29:16.000
but he's ordering
from his favorite restaurants,

00:29:16.000 --> 00:29:19.000
and he can still enjoy and connect
with the restaurants that he loves.

00:29:20.170 --> 00:29:22.590
I think the logistics are here to stay.

00:29:22.590 --> 00:29:24.340
The food deliveries are here to stay.

00:29:24.340 --> 00:29:25.680
But we need to start asking questions,

00:29:25.680 --> 00:29:27.840
"How these companies
can power the industry

00:29:27.840 --> 00:29:30.430
instead of being the industry
in and of itself?"

00:29:31.470 --> 00:29:34.730
The biggest issue is that
if restaurants are automated,

00:29:34.730 --> 00:29:36.100
my dad doesn't have a job,

00:29:36.100 --> 00:29:41.020
and you really narrow the scope
of upward mobility.

00:29:41.820 --> 00:29:45.190
I really want a great balance
of my profession

00:29:45.190 --> 00:29:47.820
and what the world of technology
can offer.

00:29:48.660 --> 00:29:52.910
But I just don't want the food world
to be devoid of the human aspect.

00:29:54.290 --> 00:29:56.540
You know, I didn't know your story
before you made it,

00:29:56.540 --> 00:29:58.040
but I feel everything in it.

00:29:58.040 --> 00:30:00.330
The‐‐ the heart,
I feel‐‐ I feel the heart.

00:30:07.630 --> 00:30:09.510
Well, you‐‐ you talked about it, right?
You said...

00:30:10.640 --> 00:30:15.430
‐ I do think you're gonna have robots
taking over a lot of kitchen worker stuff.

00:30:15.430 --> 00:30:17.390
Well, do you fight or do you join?

00:30:17.390 --> 00:30:20.270
‐ I run. I'm a runner.
I don't join, I run away.

00:30:21.650 --> 00:30:23.190
Holy shit, dude!