Tag Archives: Companies
#437550 McDonald’s Is Making a Plant-Based ...
Fast-food chains have been doing what they can in recent years to health-ify their menus. For better or worse, burgers, fries, fried chicken, roast beef sandwiches, and the like will never go out of style—this is America, after all—but consumers are increasingly gravitating towards healthier options.
One of those options is plant-based foods, and not just salads and veggie burgers, but “meat” made from plants. Burger King was one of the first big fast-food chains to jump on the plant-based meat bandwagon, introducing its Impossible Whopper in restaurants across the country last year after a successful pilot program. Dunkin’ (formerly Dunkin’ Donuts) uses plant-based patties in its Beyond Sausage breakfast sandwiches.
But there’s one big player in the fast food market that’s been oddly missing from the plant-based trend—until now. McDonald’s announced last week that it will debut a sandwich called the McPlant in key US markets next year. Unlike Dunkin’ and Burger King, who both worked with Impossible Foods to make their plant-based products, McDonald’s worked with Los Angeles-based Beyond Meat, which makes chicken, beef, and pork-like products from plants.
According to Bloomberg, though, McDonald’s decided to forego a partnership with Beyond Meat in favor of creating its own plant-based products. Imitation chicken nuggets and plant-based breakfast sandwiches are in its plans as well.
McDonald’s has bounced back impressively from its March low (when the coronavirus lockdowns first happened in the US). Last month the company’s stock reached a 52-week high of $231 per share (as compared to its low in March of $124 per share).
To keep those numbers high and make it as easy as possible for customers to get their hands on plant-based burgers and all the traditional menu items too, the fast food chain is investing in tech and integrating more digital offerings into its restaurants.
McDonald’s has acquired a couple artificial intelligence companies in the last year and a half; Dynamic Yield is an Israeli company that uses AI to personalize customers’ experiences, and McDonald’s is using Dynamic Yield’s tech on its smart menu boards, for example by customizing the items displayed on the drive-thru menu based on the weather and the time of day, and recommending additional items based on what a customer asks for first (i.e. “You know what would go great with that coffee? Some pancakes!”).
The fast food giant also bought Apprente, a startup that uses AI in voice-based ordering platforms. McDonald’s is using the tech to help automate its drive-throughs.
In addition to these investments, the company plans to launch a digital hub called MyMcDonald’s that will include a loyalty program, start doing deliveries of its food through its mobile app, and test different ways of streamlining the food order and pickup process—with many of the new ideas geared towards pandemic times, like express pickup lanes for people who placed digital orders and restaurants with drive-throughs for delivery and pickup orders only.
Plant-based meat patties appear to be just one small piece of McDonald’s modernization plans. Those of us who were wondering what they were waiting for should have known—one of the most-recognized fast food chains in the world wasn’t about to let itself get phased out. It seems it will only be a matter of time until you can pull out your phone, make a few selections, and have a burger made from plants—with a side of fries made from more plants—show up at your door a little while later. Drive-throughs, shouting your order into a fuzzy speaker with a confused teen on the other end, and burgers made from beef? So 2019.
Image Credit: McDonald’s Continue reading
Posted in Human Robots
#437504 A New and Improved Burger Robot’s on ...
No doubt about it, the pandemic has changed the way we eat. Never before have so many people who hated cooking been forced to learn how to prepare a basic meal for themselves. With sit-down restaurants limiting their capacity or shutting down altogether, consumption of fast food and fast-casual food has skyrocketed. Don’t feel like slaving over a hot stove? Just hit the drive through and grab a sandwich and some fries (the health implications of increased fast food consumption are another matter…).
Given our sudden immense need for paper-wrapped burgers and cardboard cartons of fries, fast food workers are now counted as essential. But what about their safety, both from a virus standpoint and from the usual risks of working in a busy kitchen (like getting burned by the stove or the hot oil from the fryer, cut by a slicer, etc.)? And how many orders of burgers and fries can humans possibly churn out in an hour?
Enter the robot. Three and a half years ago, a burger-flipping robot aptly named Flippy, made by Miso Robotics, made its debut at a fast food restaurant in California called CaliBurger. Now Flippy is on the market for anyone who wishes to purchase their own, with a price tag of $30,000 and a range of new capabilities—this burger bot has progressed far beyond just flipping burgers.
Flippy’s first iteration was already pretty impressive. It used machine learning software to locate and identify objects in front of it (rather than needing to have objects lined up in specific spots), and was able to learn from experience to improve its accuracy. Sensors on its grill-facing side took in thermal and 3D data to gauge the cooking process for multiple patties at a time, and cameras allowed the robot to ‘see’ its surroundings.
A system that digitally sent tickets to the kitchen from the restaurant’s front counter kept Flippy on top of how many burgers it should be cooking at any given time. Its key tasks were pulling raw patties from a stack and placing them on the grill, tracking each burger’s cook time and temperature, and transferring cooked burgers to a plate.
The new and improved Flippy can do all this and more. It can cook 19 different foods, including chicken wings, onion rings, french fries, and even the Impossible Burger (which, as you may know, isn’t actually made of meat, and that means it’s a little trickier to grill it to perfection).
Flippy’s handiwork. Image Credit: Miso Robotics
And instead of its body sitting on a cart on wheels (which took up a lot of space and meant the robot’s arm could get in the way of human employees), it’s now attached to a rail along the stove’s hood, and can move along the rail to access both the grill and the fryer (provided they’re next to each other, which in many fast food restaurants they are). In fact, Flippy has a new acronym attached to its name: ROAR, which stands for Robot on a Rail.
Flippy ROAR in action, artist rendering. Image Credit: Miso Robotics
Sensors equipped with laser make it safer for human employees to work near Flippy. The bot can automatically switch between different tools, such as a spatula for flipping patties and tongs for gripping the handle of a fryer basket. Its AI software will enable it to learn new skills over time.
Flippy’s interface. Image Credit: Miso Robotics
The first big restaurant chain to go all-in on Flippy was White Castle, which in July announced plans to pilot Flippy ROAR before year’s end. And just last month, Miso made the bot commercially available. The current cost is $30,000 (plus a monthly fee of $1,500 for use of the software), but the company hopes to bring the price down to $20,000 within the next year.
According to Business Insider, demand for the fast food robot is through the roof, probably given a significant boost by the pandemic—thanks, Covid-19. The pace of automation has picked up across multiple sectors, and will likely continue to accelerate as companies look to insure themselves against additional losses.
So for the immediate future, it seems that no matter what happens, we don’t have to worry about the supply of burgers, fries, onion rings, chicken wings, and the like running out.
Now if only Flippy had a cousin—perhaps named Leafy—who could chop vegetables and greens and put together fresh-made salads…
Maybe that can be Miso Robotics’ next project.
Image Credit: Miso Robotics Continue reading
Posted in Human Robots
#437466 How Future AI Could Recognize a Kangaroo ...
AI is continuously taking on new challenges, from detecting deepfakes (which, incidentally, are also made using AI) to winning at poker to giving synthetic biology experiments a boost. These impressive feats result partly from the huge datasets the systems are trained on. That training is costly and time-consuming, and it yields AIs that can really only do one thing well.
For example, to train an AI to differentiate between a picture of a dog and one of a cat, it’s fed thousands—if not millions—of labeled images of dogs and cats. A child, on the other hand, can see a dog or cat just once or twice and remember which is which. How can we make AIs learn more like children do?
A team at the University of Waterloo in Ontario has an answer: change the way AIs are trained.
Here’s the thing about the datasets normally used to train AI—besides being huge, they’re highly specific. A picture of a dog can only be a picture of a dog, right? But what about a really small dog with a long-ish tail? That sort of dog, while still being a dog, looks more like a cat than, say, a fully-grown Golden Retriever.
It’s this concept that the Waterloo team’s methodology is based on. They described their work in a paper published on the pre-print (or non-peer-reviewed) server arXiv last month. Teaching an AI system to identify a new class of objects using just one example is what they call “one-shot learning.” But they take it a step further, focusing on “less than one shot learning,” or LO-shot learning for short.
LO-shot learning consists of a system learning to classify various categories based on a number of examples that’s smaller than the number of categories. That’s not the most straightforward concept to wrap your head around, so let’s go back to the dogs and cats example. Say you want to teach an AI to identify dogs, cats, and kangaroos. How could that possibly be done without several clear examples of each animal?
The key, the Waterloo team says, is in what they call soft labels. Unlike hard labels, which label a data point as belonging to one specific class, soft labels tease out the relationship or degree of similarity between that data point and multiple classes. In the case of an AI trained on only dogs and cats, a third class of objects, say, kangaroos, might be described as 60 percent like a dog and 40 percent like a cat (I know—kangaroos probably aren’t the best animal to have thrown in as a third category).
“Soft labels can be used to represent training sets using fewer prototypes than there are classes, achieving large increases in sample efficiency over regular (hard-label) prototypes,” the paper says. Translation? Tell an AI a kangaroo is some fraction cat and some fraction dog—both of which it’s seen and knows well—and it’ll be able to identify a kangaroo without ever having seen one.
If the soft labels are nuanced enough, you could theoretically teach an AI to identify a large number of categories based on a much smaller number of training examples.
The paper’s authors use a simple machine learning algorithm called k-nearest neighbors (kNN) to explore this idea more in depth. The algorithm operates under the assumption that similar things are most likely to exist near each other; if you go to a dog park, there will be lots of dogs but no cats or kangaroos. Go to the Australian grasslands and there’ll be kangaroos but no cats or dogs. And so on.
To train a kNN algorithm to differentiate between categories, you choose specific features to represent each category (i.e. for animals you could use weight or size as a feature). With one feature on the x-axis and the other on the y-axis, the algorithm creates a graph where data points that are similar to each other are clustered near each other. A line down the center divides the categories, and it’s pretty straightforward for the algorithm to discern which side of the line new data points should fall on.
The Waterloo team kept it simple and used plots of color on a 2D graph. Using the colors and their locations on the graphs, the team created synthetic data sets and accompanying soft labels. One of the more simplistic graphs is pictured below, along with soft labels in the form of pie charts.
Image Credit: Ilia Sucholutsky & Matthias Schonlau
When the team had the algorithm plot the boundary lines of the different colors based on these soft labels, it was able to split the plot up into more colors than the number of data points it was given in the soft labels.
While the results are encouraging, the team acknowledges that they’re just the first step, and there’s much more exploration of this concept yet to be done. The kNN algorithm is one of the least complex models out there; what might happen when LO-shot learning is applied to a far more complex algorithm? Also, to apply it, you still need to distill a larger dataset down into soft labels.
One idea the team is already working on is having other algorithms generate the soft labels for the algorithm that’s going to be trained using LO-shot; manually designing soft labels won’t always be as easy as splitting up some pie charts into different colors.
LO-shot’s potential for reducing the amount of training data needed to yield working AI systems is promising. Besides reducing the cost and the time required to train new models, the method could also make AI more accessible to industries, companies, or individuals who don’t have access to large datasets—an important step for democratization of AI.
Image Credit: pen_ash from Pixabay Continue reading
Posted in Human Robots