>>> EVERYTHING OLD IS NEW AGAIN INCLUDING A STYLE OF DIVING THAT GAINED POPULARITY DURING THE GREAT DEPRESSION, A FOOD VENDING MACHINE THAT ALLOWS DIETERS TO PAY FOR THE MILLS AND RECEIVE THEM FROM A CUBBY LIKE COMPARTMENT. THE LAST ONE IN THE EXIT HE CLOSED IN THE 1990S BUT NOW RESTAURATEURS ARE BRINGING THEM BACK. FOR MORE ON THIS WE ARE JOINED BY THE CREATOR OF THE BROOKLYN DUMPLING SHOP WHICH IS A CHAIN BASED IN NEW YORK. YOU HAVE A GOING DOWN THE RABBIT HOLE WITH THIS. I LIVE IN PHILADELPHIA, THE FIRST ONE WAS IN PHILADELPHIA IT TOOK OFF AND VERY QUICKLY THEY OPENED NEW YORK. IT'S BEEN GREAT. TALK TO ME ABOUT WHAT THE ORIGINAL AUTOMAT WAS AND WHY IT'S COMING BACK. >> THE ORIGINAL ONE FOR ME IS NEW YORK, WE HAVE THREE IN CONSTRUCTION IN PHILADELPHIA RIGHT NOW. WE ARE DOING AN HOMAGE TO THE HORN AND HEART IT WAS THE MODEL T. I GOT INTRODUCED TO IT WHEN I WAS 10 YEARS OLD. WHEN I GOT TURNED ON TO THE AUTOMAT, I REALIZED IN THE 70s AND 80s IT STARTED TO FALL APART AND WHAT HAPPENED TO PUT IT SHORTLY IS THAT TECHNOLOGY FAILED THE AUTOMAT IN THE 70s. RISE OF FAST FOOD WAS COMING AT US AND THERE WERE NO DOLLAR BILL RECEIVERS ARE CREDIT CARD PROCESSORS. THE CONSUMER FELL OUT OF FAVOR WITH THE AUTOMAT. TECHNOLOGY KILLED IN THE 70s THE LAST ONE WAS MORE OF A NOVELTY. HE WENT FROM 100 LOCATIONS TO 17 BY 1980S. >> IN THE OLD STYLE YOU GO IN WITH YOUR COINS AND THE SECRETARIES WHO HAVE NEVER WORKED IN THE CITY BEFORE WERE THERE AND THE BUSINESSMAN AND YOU THREW IN YOUR COINS AND YOU GOT WHATEVER WAS IN THE CUBBYHOLE. IT OFFERED A QUICK, FRESH MILK, YOU DO NOT HAVE TO TIP ANYONE WHICH WOULD BE DIFFERENT THAN A SITDOWN RESTAURANT. IT SOUNDS GREAT. WHAT IS THE NEW VERSION? >> WE STARTED AT A BROOKLYN CHOPHOUSE, WE CREATED A NEW DUMPLING, A SANDWICH DUMPLING. PEANUT BUTTER JELLY, BACON CHEESEBURGER, EVERYTHING THAT WAS ONCE A SANDWICH IS A DUMPLING. THE AUTOMAT CAN BE A NOVEL APPROACH IF YOUR FOOD IS NOT GREAT. WHAT WE DID WITH THE BROOKLYN DUMPLING SHOP, I WANTED TO CREATE A RESTAURANT CONCEPT THAT SPEAKS TO THE PHONE SO WE CREATED A SMART PHONE CONTROLLED AUTOMAT. MY KIDS ARE 15 AND 16 BARELY WANT TO SPEAK TO ME, I SAID THIS IS WHERE IT'S GOING, WE NEED TO BASICALLY, PEOPLE GO TO A RESTAURANT, THEY HAVE SELF ORDERING KIOSKS, I TELL THEM THAT THE SELF ORDERING KIOSK IS THIS GENERATION'S FAX MACHINE. IT'S ALREADY OUTDATED. IS THE CASH REGISTER. >> HOW DOES YOURS WORK? >> IS CONTROLLED BY A SMART PHONE. WE DO HAVE A KIOSK FOR THE 35 AND OLDER CROWD. WE ALSO HAVE A GREETER IN THE FRONT. WITH OUR AUTOMAT THIS IS LIKE A PERSONALIZATION BUT WE DO MORE CUSTOMER SERVICE BECAUSE WE HAVE A GREETER. FIRST TIME HERE LET ME SHOW YOU HOW IT WORKS. THE GUESTS OVER 35, THEY BRING THEM TO THE KIOSK AND SHOW THEM HOW IT WORKS. WHEN YOU GET THE 15 TO 30 YEARS OLD, THEY'VE PLACED THEIR ORDERS ONLINE, PICK THE TIME AND PAID FOR THE ORDER. IS A 3:00 AND I WALK IN IT TO: 55 AND THEY'VE GOT IT. >> THEY JUST GO TO THE CUBBY AND GET THEIR MAIL? >> THEY GET A QR CODE AND SCAN IT AND GET THE FOOD AND GO. >> WHO IS COMING MORE? PEOPLE LOOKING FOR NOSTALGIA OR SOMEONE YOUNG TRYING SOMETHING NEW. >> THE WHOLE CREATION AND CONCEPT IS TO RESPECT THE CONSUMERS TIME. THAT'S IT. WE DON'T NEED TOLLBOOTHS ON THE HIGHWAYS AND EMPIRES BEHIND HOME PLATE. THESE ARE OBSTRUCTIONS TO GETTING TO THE FINISH LINE. I THINK THAT IS WHAT A CASHIER IS. WE'VE JUST MOVED THE TRANSACTIONAL EXPERIENCE TO THE GUEST EXPERIENCE. WE DON'T NEED TO ASSIST PEOPLE ON PLACING THE ORDER. AT THE SHOP WILL TELL THEM WHAT TO HAVE AND HOW IT WORKS BUT ONCE THEY GET A TASTE OF IT THEY ARE LIKE WOW, CHANGED IT. IT'S EXCITING BECAUSE WE ARE CHANGING THEIR BUYING HABITS BUT THE TRUTH OF WHAT WE DO BROOKLYN DUMPLING SHOP IS RESPECTING THE CONSUMERS TIME. YOU WANT IT AT 3:00 WE WILL HAVE IT READY. EVERYTHING IS COOKED TO ORDER PICK THERE IS A KITCHEN BEHIND THE AUTOMAT. >> THAT IS WHAT I WAS GOING TO ASK, ABOUT WHAT'S GOING ON IN THE BACKGROUND. >> SOME OF OUR RESTAURANTS HAVE OPEN KITCHENS BUT THERE'S ALWAYS A COUPLE PEOPLE LOOKING AT ALL TIMES. EVERYTHING IS COOKED TO ORDER. WE ARE NOW IN DALLAS AND AUSTIN AS WELL. YOU CAN ORDER ONLINE AND PICK IT UP AT THE TIME YOU WANT AND WE ARE COOKING IT RIGHT BEFORE YOU PICK UP. IF YOU COME TO THE STORE IT TAKES 6 TO 8 MINUTES. >> EVERYONE LOVES DUMPLINGS, YOU COULD THEN REGULAR DUMPLINGS BUT WHY THIS? >> ECONOMICS. WE CREATED IT BEFORE THE PANDEMIC. THREE EMPLOYEES CAN SERVICE UP TO 250 GUESTS A DAY. THE INDUSTRY NORM IS ABOUT SIX AND THAT IS WHY WE'VE SOLD OVER 200 FRANCHISES FROM HERE TO VANCOUVER. IT'S AN ECONOMIC MODEL THAT WORKS FROM THE BUSINESS STANDPOINT AND IT REALLY WORKS FOR THE CONSUMER. THE CONSUMER IS IN FULL CONTROL OF THE ORDERING. >> WE ALWAYS SAY WHO DOES NOT LIKE A RUBEN DUMPLING OR A BACON CHEESEBURGER DUMPLING. THE WAY A PIG AND A BLANKET WAS INTRODUCED TO A HOT DOG IN THE
