Testimonials
What operators
are saying.
Real kitchens. Real results. From ghost kitchens to resort dining — here's what happens when the machine goes in.
80%
Labor cost reduction
15 min
Staff trained, operational
320
Servings per hour (Panda)
100%
Ventless — no hood needed
Panda + Cheetah
“
We run a corporate dining operation serving 800 covers a day. The machines cut our line staff in half and the food quality actually went up. Consistency is the hardest thing to get right at scale — these machines solved it.
Cheetah
“
The ventless certification alone saved us $180,000 in hood installation costs. We dropped it into a space that had never been a kitchen before. Up and running in a day. That's insane.
Cheetah
“
I was skeptical a machine could do what a trained chef does. Twenty minutes after it arrived, my newest kitchen employee was running it perfectly. No training. No issues. I was embarrassed by how easy it was.
Panda
“
We serve 1,200 guests daily across three restaurants in the resort. The Panda handles our highest-volume dishes and never misses. Our head chef now spends time on the menu, not on the line. That's the real win.
Cheetah
“
We did the math. One employee costs us $10,900 a month when you factor in everything. The machine is a fraction of that. ROI in under 90 days. We ordered a second unit before the first month was over.
Panda + Cheetah
“
Finding reliable kitchen staff post-pandemic has been our biggest challenge. These machines don't call in sick, don't quit, and don't have bad days. Our kitchen runs the same whether it's Monday or Saturday night.
From the Floor
Restaurant Association
Shows.
Three machines running back-to-back at the Javits Center. Crowds packed in. Hospitality News filming. Chefs who'd never seen the machine before were cooking with it in under 15 minutes.
