sweet, sour, salty and bitter. the chairs use infrared sensors so they don t bump into anything, and run to a preprogrammed journey through the rooms. here with this movable chair, you re in complete control of your guests journey. diners change formations throughout the two hour experience, so each new course brings a new companion, which may or may not add to the enjoyment. the main event, though, is the food, which is typical of a high end restaurant. i love going in the kitchens, because this is where all the real work is getting done. and this is amazing. you don t normally get this number of screens in a restaurant kitchen, but in fact it s telling people everything they need to know about the diners food tolerances and even exactly where they are sitting while they are having the experience.
co founder thomas mack for a behind the scenes tour of the ride or is that experience? so, welcome. here are our floating chairs. it s like they are breathing, they are being charged up. is it rollers or is it a cushion of air? so, the first idea was a cushion of air, but then it was too loud, so that was prototype number one. now it is all electrically driven. you have three different wheels, but also, the wheels we developed, the floating chair can move. the chairs use infrared sensors so they don t bump into anything, and run to a preprogrammed journey through the rooms. here, with this sort of movable chair, you re in complete control of your guests journey. diners change formations throughout the two hour experience, so each new course brings a new companion, which may or may not add to the enjoyment.
so you have your bottle of water here, and there is going to be a box with four different flavours sweet, sour, salty and better. sweet, sour, salty and bitter. the chairs use infrared sensors so they don t bump into anything, and run to a preprogrammed journey through the rooms. here with this movable chair, you re in complete control of your guests journey. diners change formations throughout the two hour experience, so each new course brings a new companion, which may or may not add to the enjoyment. the main event, though, is the food, which is typical of a high end restaurant. i love going in the kitchens, because this is where all the real work is getting done. and this is amazing. you don t normally get this number of screens in a restaurant kitchen, but in fact it s telling people everything they need to know about the diners food tolerances and even exactly
so they don t bump into anything, and run to a preprogrammed journey through the rooms. here, with this sort of movable chair, you re in complete control of your guests journey. diners change formations throughout the two hour experience, so each new course brings a new companion, which may or may not add to the enjoyment. the main event, though, is the food, which is typical of a high end restaurant. i love going in the kitchens, because this is where all the real work s getting done. and this is amazing. you don t normally get this number of screens in a restaurant kitchen, but in fact it s telling people everything they need to know about the diners food tolerances and even exactly where they are sitting whilst they are having the experience. do you come here often? it s my first time.
it was prototype number one and now it s all electrically driven. you have three different wheels, but also the wheels. we developed the floating chair can move. the chairs use infrared sensors so they don t bump into anything and run to a preprogrammed journey through the rooms. here, with this sort of movable chair, you re in complete control of your guests journey. diners change formations throughout the two hour experience, so each new course brings a new companion, which may or may not add to the enjoyment. the main event, though, is the food, which is typical of a high end restaurant. i love going in the kitchens because this is where all the real work is getting done. and this is amazing. you don t normally get this number of screens in a restaurant kitchen, but in fact it s telling people everything they need to know about the diners, food tolerances and even exactly