Just gonna leave this right here...

[jerrybell]

Meh - It'll last maybe 18 months before the hipsters move on to the next food fad.

[customtrim]

I think the big picture is creating a healthier work place and a affordable hamburger in a area that is overwhelmed with overpriced non sense food. There is a place near here called smoke maybe you know them maybe not. I went to do a order from them one night a hamburger,fries and a milkshake was going to be around 22.00 to me that is ridiculous. We complain about McDonald's all the time but what does a burger cost there and what is it made from. As far as putting people out of work you will never hear about the machine spitting in your food before you get it. In the late 70's starting out as a machinist CNC machines were coming into the market and the general consensus was how many jobs are they going to take, well 40 years later I am still doing it and running one. Yes there are examples of machines taking our jobs but the majority of these people are being retrained for other positions and they are much fewer than the big corporations moving out the country so they can line their pockets while exploiting the foreign work force. So for me I would rather patronize this establishment over McDs Wendy's or Burger King. My only complaint I would have is the burger looked small if they could hire HouseHomey as a consultant for what to serve them I would believe they would have a gold mine. Nothing wrong with embracing the different, it is what most would call imagination, we all do it here with our cooking as most try reinventing the wheel to see if they can gain a upper edge or become the next Aaron or Meathead . Remember not to long ago they reinvented a new machine for the homeowner to cook a perfect dinner in of all things a plastic bag and water

[FireMan]

Plastic bag & water. I think of it as fake cooking.

[EdF]

I think hiring HouseHomey would create hamburger nirvana.

[HouseHomey]

EdF Hey Trim........ "we're gonna need a bigger boat." A burger at work is $16.00 with real fries cooked twice. Oh and it's an 8oz wagyu. Yeah I would need a bigger machine.

[HouseHomey]

So who are the people cleaning, stocking, and verifying the various components? Chefs, cooks or snooty barista style kids? Do they care as much and the people sourcing the ingredients? If they do not the the origin really doesn't matter if they allow sub standard "local products" to enter the machine. (Pink Floyd??)

does the machine sense bacterial grown on the grinding blades or the interior of the squirt guns? What about a tear/rip inthe buns or too much water from the tomato.

so, so many questions. God forbid this thing have avocado, bacon or grilled onion.

keep the machine and give me a cook who...GIVES A RIP!!

Ill take that cooks burger anyday!