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Today, we're exploring the history of a long-forgotten, low-contact dining option: the Automat. Once the largest restaurant chain in the United States, Automats were a sort of intermediate between a cafeteria and a vending machine. The walls of the Automat were lined with individual, glass-fronted compartments containing a plate of food.


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For anyone born after 1991 — when the last one in New York closed its doors — the automat was a kind of vending-machine cafeteria. Inside was a wall of windows: hundreds of little.


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Standard vending machines typically bring in more than $75 per week, earning anywhere from $300 to $1,500 per month on average. Some can make much more if properly maintained, stocked and.


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Originally conceived in Germany, the self-service restaurant featured coin-operated vending machines from which patrons could buy fresh coffee, simple meals, and desserts for an affordable price.


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1920s 1930s 1940s 1950s SERIES AUTOMAT CAFETERIA VENDING MACHINE WINDOWS CONTAINING CAKE AND PIE

New Yorkers loved the speed and low prices. And boy, were they low. Until 1952, almost all the food cost a nickel. A hamburger or bacon and eggs were two nickels. Originally, the Automat's.


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Dining was communal and cafeteria-style, to the extent that Horn & Hardart automats were considered a valuable corrective to the snobbery of so many New York City restaurants.. hard-working employees. The managers of these restaurants still had to hire human beings to cook, convey food to the vending machines, and wash the silverware and.


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The global smart vending machines market is forecast to expand at a CAGR of 12.8% and thereby increase from a value of US$21 Billion in 2023, to US$48.9 Billion by the end of 2030. The smart.


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A gigantic, coin-operated vending machine with row upon row of windowed compartments, resembling glass-fronted post office boxes, housed dozens of menu items. After window shopping, customers.


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As a sort of ancestor of the vending machine, Automats were a wall of coin-operated cubbies that contained hot food and beverages behind a glass window. They provided quick and delicious meals to hundreds of thousands of diners a day at low prices, thanks to waiter-less service.


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