Haus Vaterland metres deep, panoramas, and lighting effects, and served appropriate food; it was an early example of modern theme dining or experiential gastronomy. While the main shows took place in the ballroom, each theme restaurant also had musicians of the appropriate origins on staff to complete the dining experience, including at least six dance bands. A central kitchen occupied the entire top floor, connected to the different dining establishments by pneumatic tubes, through which orders came up, and dumbwaiters, by means of which food was sent down and dirty dishes sent back up; conveyor belts at kitchen level transferred the dishes
Spyce Kitchen Fund, and Khosla Ventures. Spyce Kitchen Spyce Kitchen or just Spyce is a robotic-powered restaurant which prepares food in "three minutes or less". MIT mechanical engineering graduates Michael Farid, Brady Knight, Luke Schlueter and Kale Rogers developed the kitchen using seven autonomous work stations to prepare bowl-based menus using healthy ingredients such as kale, beans and grains. The four graduates wanted to make healthy meals more affordable, so they built the robotic technology and initially served the food to students at an MIT dining hall. The group received the $10,000 “Eat It” Lemelson-MIT undergraduate prize in 2016 as one of