Video: High-tech Restaurant Chain Eatsa

Fast-food chain Eatsa is redefining automation in the restaurant industry by taking out employee interaction completely. Ordering is done via an app or in-store on a kiosk, and your order is placed in a cubby upon completion. Humans prepare the food behind the wall of cubbies, so you never have to speak with a single person.

The chain has a restaurant in the New York city. There are three California locations in Berkeley, San Francisco, and Woodland hills, along with a location in Washington, D.C.

Watch video at CNN (1:12 minutes) . . . . .


Read more at Restaurant Business:

Eatsa Named Industry’s Top in Tech . . . . .

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Opinion: The New Healthy Breakfast Rules

Cara Rosenbloom wrote . . . . . .

The latest science may surprise you — and shake up your approach to the morning meal.

Forget what you thought you knew. These days, breakfast options have expanded and the timing of the morning meal is open to interpretation. Here’s the latest.

Not hungry? No problem

There’s no scientific research to prove breakfast is “the most important meal of the day” — any more than the other meals. You can still have a healthy diet even if you skip breakfast, since there’s no one diet plan that works for everyone.

A quick overview of the science shows that:

  • Eating breakfast is associated with lower body weight over time in some studies, but other studies show breakfast has no effect on weight loss
  • People who eat breakfast may have a lower risk of developing type 2 diabetes and metabolic syndrome, both risk factors for heart disease and stroke
  • Breakfast eaters tend to get more vitamins, minerals and fibre compared to breakfast skippers.

If you eat breakfast, that’s great. But if you skip it and still have a healthy diet, that’s OK too.

Only about 55 per cent of us eat breakfast daily, according to the Tracking Nutrition Trends report from the Canadian Foundation of Dietetic Research. That means there are a lot of breakfast skippers!

And that “most important meal of the day” line? It usually comes from ads by food marketers instead of nutrition research. And you shouldn’t rely on ads to decide what’s best to eat.

Think savoury, not sweet

In our world of toaster pastries and breakfast cookies, the morning meal is often fuelled by sweetness. Made with added sugar, these breakfasts can put you over the Heart and Stroke Foundation’s recommended maximum of 12 teaspoons of sugar per day.

Now savoury breakfasts are gaining momentum. From avocado toast to vegetable-inspired yogurt flavours, breakfast items made with herbs, spices and— dare I say — hot chili sauce are becoming common. Savoury breakfasts are not new, especially around the globe. In Japan, you may sit down to fish, rice and miso soup for breakfast. In India, you might try dosas with a spicy potato filling. Congee, a rice-based porridge, is common in China.

Tomorrow morning, tuck into whole grain toast topped with scrambled eggs and sriracha, or zip up your oatmeal with parmesan and fresh basil.

Focus on protein in the morning

A recent study showed that people who ate breakfast with 20-30 grams of protein and seven or more grams of fibre felt full for longer and had better post-meal blood sugar levels compared to people who ate breakfast with 10 g protein and low fibre.

If your morning meal is still buttered toast, it’s time to amp up your choice. Aim for high protein foods such as Greek yogurt or eggs, and pair them with a source of fibre, such as fruit, nuts, seeds or bran cereal. My go-to breakfast combination is plain Greek yogurt with berries, almond butter, bran cereal and chia seeds.

Fast food is popular, but homemade is better

Fast food breakfast sales are exploding; one recent Canadian news report showed revenues jumping by one-third in just a year. But at what cost? Most take-out “breakfast sandwiches” come with about 800 mg sodium (half a day’s worth), no fibre, and lots of saturated or trans fat. It’s better to whip something up at home.

Statistics show that 80 per cent of all homemade breakfast take less than five minutes to make. It can take longer to wait at the drive-thru. Try rolling peanut butter and a banana in a whole grain tortilla — it’s a better breakfast sandwich.

Source: Heart and Stroke Foundation Canada

Grilled Portobello Mushrooms and Scrambled Eggs

Ingredients

2 large portobello mushrooms (75-100 g each), wiped clean
1/2 teaspoon vegetable oil
1/2 teaspoon unsalted butter
2 eggs
1 tablespoon freshly chopped herbs, such as basil, tarragon or chives
freshly ground black pepper

Method

  1. Preheat the grill to high.
  2. Brush the mushrooms with oil and season with pepper. Grill for about 10 minutes, turning once, until tender.
  3. Meanwhile, melt the butter in a small non-stick pan. Whisk the eggs with a fork and season with pepper. Add to the pan and cook, stirring, over a gentle heat until lightly scrambled. Stir in the herbs and serve at once piled onto the mushrooms.

Makes 1 serving.

Source: GL Diet Made Simple

What’s for Breakfast?

Home-cooked Chinese Breakfast

The Menu

  • Noodle Soup with Mushroom in Abalone Sauce
  • Braised Spicy Rice Tofu
  • Banana


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