Where Cook-e runs
Three locations. One cabinet. No cook at the pass.
Three operator environments, one cabinet. Hot food service in spaces where kitchen staff are not viable.
Transit hubs
Stations, airports, and ferry ports
Transit locations run from 06:00 to 22:00. Footfall is high and unpredictable. There is no resident cook, and vending machines fill the cold-food gap but leave hot food entirely unserved.
Cook-e is loaded once per shift by concession staff. Vision monitors each tray through the hold window. No one needs to watch the cabinet or check doneness manually.
Transit deployment detail
Offices
Corporate and managed workplace canteens
The 11:30-13:30 lunch-peak demand spike is handled by facilities teams who are not cook-trained. Consistent hot food quality across that 90-minute window is difficult to guarantee without dedicated staff.
Cook-e is loaded before the peak. Vision tracks doneness automatically through the service window. The facilities manager receives an alert when a tray needs replacing, not when every tray needs checking.
Office deployment detailLate-night
Bars, leisure venues, and night transport
Kitchens close at 22:00. Demand in bars, leisure venues, and late-night transport hubs continues until 02:00. Staffing a kitchen cook through that window is not economically viable.
Cook-e operates fully unattended after the last shift changeover. The vision system flags items that have passed their hold window so bar staff can pull and replace without any knowledge of food preparation.
Late-night deployment detail
Tell us about your space
Which operator environment fits yours?
Cook-e is onboarding first locations across France. Describe your space and we will be in touch with the relevant deployment details.