Moments That Matter
Tech Comes to the Kitchen
We’re used to seeing advances in tech in industries like transportation and retail, but food service, not so much—Until now. Now, we’re finally seeing a range of new technology designed to enhance the guest experience and streamline operations.
Hey Sally, Pass Me the…
Meet Sally, the latest creation in kitchen robotics. Sally is a rolling chef bot designed to mimic the MTO concept for salad-lovers. She comes equipped with a user-friendly interface and 22 ingredient-holding containers that allow guests to choose a variety of salad toppings in seconds. Currently, Sally resides with a LifeWorks Culinary Director, but soon (especially with new safety and social distancing standards) she may just be popping up in business cafes across the country.
Vending, Done Healthy
The days of chocolate bars and chips in vending machines may soon be long gone. Today, guests still need convenient options, but they also have higher standards for what those options are. That’s Fresh Bowls sweet spot. It’s an environmentally and tastebud friendly approach to food vending, which comes in a glass container that can be recycled right at the kiosk. Guests can select from a variety of fresh, healthy options on the touchscreen, then immediately receive their meal, which comes in a glass container that can be recycled right at the kiosk.
Super-Fast Food Checkout
Ever thought about how much time is wasted paying for your lunch at work? We have! That’s where Mashgin comes into play. Founded by an innovative startup, it’s a 3D intelligent checkout machine with 15 cameras that allows guests to set all food and grocery items on a scale at once, then they’re automatically weighed totaled. Just set, scan and swipe your card.
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Chef Eddie throwing down some delicious grain bowls at Greenhouse, Pacific Arts Plaza. Open to the public, stop by and try some of the freshest ingredients in town!
At Cafe 6 Chef David was carving up delicious and fresh meals!
At the age of 15, Eddie kicked off his culinary adventure in kitchens. By 17, he was already a culinary prodigy, clinching victories in various cooking competitions. A scholarship led him to the prestigious California Culinary Academy, where he graduated in 2001.
Eddie`s culinary journey unfolded across restaurants, hotels, and private clubs in the Bay Area and central California, earning accolades from award-winning chefs. For the past 19 years, he`s been a stalwart at Aramark, showcasing his culinary expertise in Lifeworks accounts nationwide. In the last decade, Eddie`s been the CEO`s Chef at Cisco Systems, climbing the culinary ranks to become the National Chef for Cisco and the Culinary Director for Lifeworks.
Eddie`s not just a chef; he`s a culinary trailblazer. Leading the Lifeworks brand, he collaborates with chefs to bring the Lifeworks experience to life. Eddie`s dishes aren`t just meals; they`re a culinary journey that resonates across the nation.
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Special guest Robert Irvine talks to the community @lifeworks_walmarthq about the importance of using fresh ingredients. Buying peppercorns and grinding yourself goes a long way in transforming a meal. As part of our commitment to educational culinary content, we will continue to host live cooking demonstrations at Walmart.
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“If you are kind, people may accuse you of selfish, ulterior motives: Be kind anyway. If you are successful, you will win some false friends and true enemies: Succeed anyway. If you are honest and frank people will try to cheat you: Be honest anyway.” A quote that inspires our fearless leader, and culinarian, Margaret Occhipinti every day. Swipe through to learn more about the women that have inspired Chef Margaret throughout her career.
Rounding out some of our Women’s History Month postings with our illustrious Jackie Lee, who takes inspiration from modern women in media.
