The menu at Spyce, which opens today in downtown Boston, isn't noticeably
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But what sets Spyce apart from the Dig Inn two doors down or the two Sweetgreens within a stone's throw is who or, rather, what cooks the fooD.The star culinarian at Spyce is a nine-foot long, 14-foot wide robotic kitchen so, not really an employee at all.
The machine wirelessly collects multiple orders from a bank of self-service menu kiosks, displays the names of the guests whose orders are being prepared, pipes the various ingredients from refrigerated hoppers into a spinning wok to be cooked and tossed, and dumps the hot meal into a compostable bowl waiting on the counter below.Only then does a human handle any part of your meal, adding fresh ingredients and handing over the order, a process designed to take as few as three minutes.
But, despite the small number of humans involved, Spyce^ co-owners appear to be taking the human touch quite seriously.
“At the end of the day, a restaurant is all about hospitality and, obviously，how good the food is，” says Spyce's COO Kale Rogers, who built an early prototype of the robotic kitchen with his three current business partners in the basement of their fraternity house at
MIT. "We see the automation as a tool to allow us to serve incredible quality to more people.A necessary component is the human touch the presentation, the personalization, the handing it to you with a smile.”
Spyce,s robotic system, plus a number of other recent advances in restaurant automation，may raise questions about the culinary fixture we want. They're questions easily recognized in nearly every sector from driverless cars in the automotive industry to self-checkout in grocery stores. Will replacing cooks with robots or cashiers with computers be good for the nation's often-undervalued food workers? Or will it just make them obsolete?
Restaurant industry leaders have blamed fair pay movements like Fight for $15 for the rise of restaurant automation, with the assumption that more robots equals fewer human workers. But some workforce advocates note that automation may actually end up being
beneficial to restaurant workers.
8In developing Spyce, Rogers and his co-founders had a lot to learn from less-successful experiments in automation over the last several years.
For one, they brought on renowned chef Daniel Boulud, who drew from his Michelin-rated restaurants for design and flow. Along with executive chef Sam Benson, Boulud helped develop Spyce’s menu. Boulud and Benson also convinced the co-founders, who may have been leaning more robot-centric, to place two French-inspired garde mangers at the front counter to garnish the bowls. Two more employees roam the front-of-house, welcoming guests and helping troubleshoot any snags with the kiosk ordering system. A handful of additional human workers prepare ingredients at an off-site commissary kitchen.
Kale Rogers, co-founder and chief operating officer, wouldnH say what Spyce is paying its workers though Boston's minimum wage is $11 an hour, so assume employees make at least that much 一 but he acknowledged that customer service is key to creating an environment to which the lunch crowd wants to return week after week.
單選題第1題From Paragraph 1, we can know______.
A.Spyce is a restaurant with Boston style
B.the menu of Spyce is noticeably different from other restaurants
C.there aren't toppings such as avocado, egg, and yogurt in the Spyce
D.Spyce also has grain bowls with brown rice and freekeh like other restaurants in Boston
參考答案：D
答案解析：第1段第二句話的意思是：Spyce的菜單上也都是谷物套餐。由此可以做出推論，波士頓其他餐廳里也同樣有谷物套餐。A項，第1段并未提及餐廳風(fēng)格；B項，由第二句可知Spyce的菜單與其他餐廳并無顯著不同；C項所表達(dá)的意思與第一段相反。答案為D。
單選題第2題The word “culinarian” underlined in Paragraph 2 refers to______.
A.employer
B.employee
C.cook
D.waiter
參考答案：C
答案解析：第2段第一句話的意思是：Spyce與附近三家餐廳的不同之處在于誰在掌勺。由此可以做出推論，畫線詞的意思應(yīng)該是“廚師”。A項為“雇主”，B項為“員工”，D項為“服務(wù)員”，均不符合題意。答案為C。
單選題第3題Which of following statements is TRUE?
A.The machine collects multiple orders from a bank of self-service menu kiosks by wire.
B.The machine pipes the various ingredients into a compostable bowl waiting on the counter below.
C.Despite the small number of humans involved Spyce's co-owners treats the human touch quite carelessly.
D.Only then does a human handle any part of your meal adding fresh ingredients and handing over the order process designed to take as few as three minutes.
參考答案：D
答案解析：第3段最后一句的意思是人參與烹飪的過程只需要三分鐘，由此可知D項符合題意；第3段第一句第一分句的意思是這臺機(jī)器人通過無線方式從多臺自助點(diǎn)菜機(jī)那里接收訂單，由此可知A項錯誤；第3段第一句第三分句的意思是它將冷藏儲料送到一個旋轉(zhuǎn)的炒鍋里進(jìn)行翻炒，由此可知B項錯誤；第4段的意思是盡管只用少量人力，Spyce的共有人看上去非常認(rèn)真地對待人與人接觸這個環(huán)節(jié)，由此可知C項錯誤。答案為D。
單選題第4題The word “incredible” underlined in Paragraph 5 is closest in meaning to______.
A.incredulous
B.fine
C.strange
D.impossible
參考答案：B
答案解析：“incredible”在這里意思為“極好的”。B項fine符合題意；A項為“不相信的、不輕信的”，C項為“奇怪的”，D項為“不可能的”，均不符合題意。答案為B。
單選題第5題From the Spyce's COO Kale Rogers, we can know a restaurant is all except______.
A.hospitality
B.good food
C.quality service
D.price
參考答案：D
答案解析：由第5段Spyce的首 席運(yùn)營官所說的話“一家好的餐廳不僅要熱情好客，美味的食物當(dāng)然必不可少，優(yōu)質(zhì)的服務(wù)也是重要環(huán)節(jié)”，可知A、B、C項均不符合題意，答案為D。
單選題第6題The underlined word “them” in Paragraph 6 refers to______.
A.drivers
B.cooks
C.cashiers
D.food workers
參考答案：D
答案解析：第6段最后兩句話的意思是：用機(jī)器人替代廚師，或者用計算機(jī)替代收銀員，對價值經(jīng)常被低估的美國食品業(yè)員工來說是好事，還是只會讓他們淘汰？根據(jù)句意，此處的them指從事食品業(yè)的員工，因此答案為D。
單選題第7題Restaurant industry leaders think the automation has emerged because of______.
A.scientific and technological development
B.economic needs
C.fair pay movements
D.fewer and fewer human workers
參考答案：C
答案解析：第7段第一句話的意思是：餐飲業(yè)領(lǐng)導(dǎo)把餐廳自動化的興起歸咎于諸如“爭取時薪最少15美元運(yùn)動”等爭取收入公平運(yùn)動，想當(dāng)然地認(rèn)為多用機(jī)器人等于少用人。由此可知“收入公平運(yùn)動”是正確答案，A、B、D項文中未提及，答案為C。
單選題第8題The word “renowned” underlined in Paragraph 9 is close to all the following words in meaning except______.
A.famous
B.eminent
C.distinguished
D.fascinated
參考答案：D
答案解析：renowned意為“著 名的、有聲望的”。D項fascinated意為“著迷的”，意思不符；A、B、C項均有“卓著的、有聲望的”之意，符合題意。故選D。
單選題第9題We can know all about Daniel Boulud except that______.
A.he drew from his Michelin-rated restaurants for design and flow
B.he helped develop Spyce's menu
C.he has been leaning more robot-centric
D.he placed two French-inspired garde mangers at the front counter
參考答案：C
答案解析：第9段第二、三、四句的大意為：布呂幫助Spyce開發(fā)出菜單；布呂和本森還說服可能一直傾向于以機(jī)器人為主的Spyce的聯(lián)合創(chuàng)始人在前臺安排兩位冷餐廚師負(fù)責(zé)擺盤，另外安排兩名員工在前廳區(qū)域巡邏。由句意可知，答案為C。
單選題第10題What’s the main idea of the passage?
A.A Boston restaurant built around a robotic kitchen may reshape the future of restaurant work.
B.The world has a short history of robotic restaurants.
C.A handful of additional human workers prepare ingredients at an off-site commissary kitchen.
D.Automation may actually end up being beneficial to restaurant workers.
參考答案：A
答案解析：A項是對全文內(nèi)容的總括，而B、C、D三項文章雖然都有所提及，但只是文章的一個方面，故選A項。
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