HZ, a cashless and vegan-friendly restaurant, reserves human staff for the kitchen only, manning the eatery's front with self-serve kiosks to enable delivery of nutritious food in record time

A cashless restaurant with no front-of-house staff has been succeeding in Australia for the past year. The kiosk-only concept developed by Jason Beye is called HZ (formerly Hey Zeus) and allows staff to devote their full focus to food preparation in the kitchen, combining quality food with speedy delivery.

The eatery serves an inclusive menu with vegan and vegetarian options, and boasts just a three-minute timeframe from order to delivery. The concept will be coming to the U.S. with its opening in Spokane, Washington scheduled for the end of this year.

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All food is pick-up, letting customers retrieve their order, wrapped in a brown paper bag, from a conveyer belt. Beyer ditched the human concierge aspect of the service just a day after the Australian opening, noting that it detracted from the experience.

The future for HZ includes artificial intelligence integration, with the potential for the kiosk to recognize past clients, remember their food preferences and whether they're vegan or vegetarian, and the ability to suggest new menu items. HZ fulfills two major needs of modern consumers by selectively employing technology, as while customers continue to demand healthier options, their desire for on-demand, fast service remains.

HZ


Lead image: HZ via Facebook

A cashless restaurant with no front-of-house staff has been succeeding in Australia for the past year. The kiosk-only concept developed by Jason Beye is called HZ (formerly Hey Zeus) and allows staff to devote their full focus to food preparation in the kitchen, combining quality food with speedy delivery.

The eatery serves an inclusive menu with vegan and vegetarian options, and boasts just a three-minute timeframe from order to delivery. The concept will be coming to the U.S. with its opening in Spokane, Washington scheduled for the end of this year.