From a Wired.com online review:

Every possible step is done online, and for most meals customers must reserve—and often pay—in advance, essentially buying tickets through a service called Tock that’s mostly used only by high-end restaurants. This means no host manning a podium, no reservation or PR teams, no extra staff on a slow night, almost no food waste, and better guest communications. It also allowed them to go from 20 employees to four full-time and three part-time workers.

Within moments of arriving at Seattle’s Addo restaurant, I was handed a Nintendo Switch controller and a can of Georgetown Brewing Company’s Bodhizafa IPA.

While chef Eric Rivera shuttled back and forth to the kitchen to bring out Puerto Rican snacks, Addo’s director of operations Ingrid Lyublinsky took another controller, jumped into a game of Mario Kart 8 Deluxe on a giant projector screen hanging inside the front window, chose Pink Gold Peach, and shot down the track riding a Bone Rattler while someone shouted Pew! Pew! Pew!

To read more: https://www.wired.com/story/eric-rivera/