Kitchen
Airlines worked that out long ago. We apply it to Ugandan food: a small menu cooked in batches, sealed, blast-chilled and reheated to order. It keeps the food safe and the cost low, and it means no waiting for a cook when an order comes in.
One automatic cooker each for rice, beans, stew and vegetables, with its own stirring, lid and temperature probe.
A six-axis arm on a wall rail scoops each portion into the container on the conveyor. Cameras and ultrasonic sensors check every step; it stops itself if something looks wrong. Tested in simulation so far.
Staff check, seal and label every meal before it moves on.
From raw stock to your hands, each meal carries its history: cooked, chilled to 5 °C within 90 minutes, stored, reheated above 75 °C, and dispatched within 30 minutes. Anything outside those limits is thrown away, not served.
