Some are working to bring automation to the pizzeria. (Julien Tromeur/Dreamstime/TNS)
SAN FRANCISCO: Not long after the pizzeria Zume opened for business last year, its kitchen staff noticed a problem with some of its pizzas: they had holes in them.
It wasn't the fault of the workers, who rolled out intact dough bases. There wasn't a kitchen mole prodding holes. It wasn't even the recipe – a Zume pizza base can handle its fair share of toppings. It was the robots.
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