the kitchen the restaurant doesn t prepare fresh vegetables or meat itself the robots pack the orders on a tray. everything is already prepared in small servings and then thanks to a lot of i.t. and many scans it s delivered directly to the customers table. maybe of the future we would like to pull some very smart to seize a read the table and then you can very easily to communicate to ways of the device but even much more funny. the founders shang young a publicity shy drop out started with the snack bar 25 years ago now he and his wife are billionaires their empire is worth more than burger king and he says he doesn t spare any cost on good staff. people who do route with a move from the search zone to others with this such kind of
a few clicks on the pictures and the meal is ordered. the data center director each of the kitchen the restaurant doesn t prepare fresh vegetables or meat itself the robots pack the orders on a tray. everything is already prepared in small servings and then thanks to a lot of i.t. and many scans it s delivered directly to the customers table. maybe a future we would like to poolside where is the y. sees in the red on the table and then you can very easily to communicate the ways of the device but even much more funny. the founders shang young a publisher the shy drop out started with the snack bar 25 years ago now he and his wife are billionaires their empire is worth more than burger king and he says he doesn t spare any cost on good staff. people for the rich who do move from the
benjamin has enough to keep them busy even through the dark winter noble it acquires a time of year. actually enjoy the season but so how do we cope with the light season and that s the challenge. season is very relaxed don t have to do too much but when the light comes back we did very busy and you have to run all of the time so the challenge is you don t know how to start it all but for me to start season is just take you ve. mentioned invid mark isn t about to take it easy he s chasing a dream he s got plans to open his own restaurant after all he s a chef by trade but he wants to make sure that the restaurant doesn t produce any waste he s already got the financing and partners lined up for our kitchen counter for food here and the main big restaurant. because there s little that s really. on the menu will be very original especially for spitzbergen.
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so how do we cope with the light season and that s the challenge. season that s very relaxed don t have to do too much but when the light comes back we did very busy and you have to run all of the time so that challenges you don t have a shot at all but for me the dark season is just thank you for. mentioning vidmar isn t the bill to take it easy he s chasing a dream he s got plans to open his own restaurant after all he s a chef by trade but he wants to make sure that the restaurant doesn t produce any waste he s already got the financing and partners lined up for our kitchen counter for food here and i m a big restaurant. because there s little it s really. on the menu will be very original especially for spitzbergen. we want to have more like an arctic fusion menu and we don t want to have any burgers or any pizza sole we wanted to like for example ingredients that you find in the arctic