Eatsa named industry's top in tech

eatsa virtual food

Eatsa—the tech-rich, automat-like concept expanding from the San Francisco Bay area—was named Restaurant Business’ 2016 Tech Accelerator of the Year, a recognition of the restaurant industry’s leading innovator in automation.

Eatsa has changed the restaurant experience from soup to nuts—or, in the case of the fast-casual concept, from salads to bowls. Customers order a highly customized meal via an app. It’s delivered into a cubbyhole-like slot. Customers tap twice to open a door and extract their meal.

Except for a facilitator in the area to answer questions and explain the process, humans are not involved in the ordering—just the preparation.

The new model of frictionless service has drawn considerable industry attention. Four Eatsas are now open, with more expected to open in high-density employment and residential areas.

Eatsa was selected for the top technology honor by the editors of Restaurant Business from among the top innovators in three categories: limited service, full service and nontraditional. Eatsa was the honoree in limited service. Johnny Rockets was the nominee from full service, and Sheetz, the convenience store chain, was selected as the tech pacesetter among nontraditional foodservice outlets.

Eatsa’s selection was announced at the FSTEC Conference in Dallas, where nearly 900 restaurant technology specialists gathered to learn of the latest innovations in their field.

FSTEC is presented by Winsight Media, the parent company of Restaurant Business and FoodService Director.

Thank you from Eatsa


Virtual tour: Eatsa


eatsa from Winsight, LLC on Vimeo.


Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.


Exclusive Content


So you are opening a restaurant in a Walmart? Good luck with that

The Bottom Line: The retail giant is adding regional restaurant chains to its stores, giving them some key exposure. But there are some real drawbacks to pay attention to.


The FTC signals a tougher stance on franchising, for now

The Bottom Line: The agency’s comments last week represented some of its toughest regulatory moves on franchising in years. But the election might have a say in it.


Why True Food Kitchen's new chicken tenders took a year to perfect

Behind the Menu: The gluten-free, air-fried tenders stay true to the restaurant’s health and quality mission, with the crispy crunch consumers crave.


More from our partners