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.
单选题第1题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
参考答案：D
答案解析：第1段第二句话的意思是：Spyce的菜单上也都是谷物套餐。由此可以做出推论，波士顿其他餐厅里也同样有谷物套餐。A项，第1段并未提及餐厅风格；B项，由第二句可知Spyce的菜单与其他餐厅并无显著不同；C项所表达的意思与第一段相反。答案为D。
单选题第2题The word “culinarian” underlined in Paragraph 2 refers to______.
A.employer
B.employee
C.cook
D.waiter
参考答案：C
答案解析：第2段第一句话的意思是：Spyce与附近三家餐厅的不同之处在于谁在掌勺。由此可以做出推论，画线词的意思应该是“厨师”。A项为“雇主”，B项为“员工”，D项为“服务员”，均不符合题意。答案为C。
单选题第3题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.
参考答案：D
答案解析：第3段最后一句的意思是人参与烹饪的过程只需要三分钟，由此可知D项符合题意；第3段第一句第一分句的意思是这台机器人通过无线方式从多台自助点菜机那里接收订单，由此可知A项错误；第3段第一句第三分句的意思是它将冷藏储料送到一个旋转的炒锅里进行翻炒，由此可知B项错误；第4段的意思是尽管只用少量人力，Spyce的共有人看上去非常认真地对待人与人接触这个环节，由此可知C项错误。答案为D。
单选题第4题The word “incredible” underlined in Paragraph 5 is closest in meaning to______.
A.incredulous
B.fine
C.strange
D.impossible
参考答案：B
答案解析：“incredible”在这里意思为“极好的”。B项fine符合题意；A项为“不相信的、不轻信的”，C项为“奇怪的”，D项为“不可能的”，均不符合题意。答案为B。
单选题第5题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
参考答案：D
答案解析：由第5段Spyce的首 席运营官所说的话“一家好的餐厅不仅要热情好客，美味的食物当然必不可少，优质的服务也是重要环节”，可知A、B、C项均不符合题意，答案为D。
单选题第6题The underlined word “them” in Paragraph 6 refers to______.
A.drivers
B.cooks
C.cashiers
D.food workers
参考答案：D
答案解析：第6段最后两句话的意思是：用机器人替代厨师，或者用计算机替代收银员，对价值经常被低估的美国食品业员工来说是好事，还是只会让他们淘汰？根据句意，此处的them指从事食品业的员工，因此答案为D。
单选题第7题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
参考答案：C
答案解析：第7段第一句话的意思是：餐饮业领导把餐厅自动化的兴起归咎于诸如“争取时薪最少15美元运动”等争取收入公平运动，想当然地认为多用机器人等于少用人。由此可知“收入公平运动”是正确答案，A、B、D项文中未提及，答案为C。
单选题第8题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
参考答案：D
答案解析：renowned意为“著 名的、有声望的”。D项fascinated意为“着迷的”，意思不符；A、B、C项均有“卓著的、有声望的”之意，符合题意。故选D。
单选题第9题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
参考答案：C
答案解析：第9段第二、三、四句的大意为：布吕帮助Spyce开发出菜单；布吕和本森还说服可能一直倾向于以机器人为主的Spyce的联合创始人在前台安排两位冷餐厨师负责摆盘，另外安排两名员工在前厅区域巡逻。由句意可知，答案为C。
单选题第10题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.
参考答案：A
答案解析：A项是对全文内容的总括，而B、C、D三项文章虽然都有所提及，但只是文章的一个方面，故选A项。
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