Warm broth.
Bold kimchi.
Meet your A3.

Three operating stages—not one leap

Scope boundaries

This plan does not add rice, bread, drinks, garnish stations, customer-selected egg doneness or a separate cooked-food menu. It does not assume autonomous driving, robot legal responsibility, free owner labor, manufacturer sponsorship, a confirmed supplier contract or a proven 25% margin. Prices, cycle times, capital allowances and revenue are explicitly editable planning assumptions.

Product B · proposed $6

Hot sipping bone broth

Serving: 10 US fluid ounces, approximately 296 mL, in a 12-ounce heat-rated cup with a secure sip lid and sleeve. Keep the remaining cup volume as headspace. Serve plain, without added vegetables or toppings.

Initial reference: LonoLife grass-fed beef mix. Its published formulation includes beef collagen, chicory root and dried beef; it is a reconstituted product, not broth simmered on the truck. Follow the purchased product’s actual preparation instructions and label. [S09]

Proposed unit cost: $1.40 powder + $0.40 cup/lid/sleeve + $0.05 water/filter allocation = $1.85, before the model’s waste allowance. This is a purchasing target, not a supplier quote.

Product K · proposed $13

Kimchi + fresh egg bowl

Serving: 180 g of standardized chopped napa-cabbage kimchi, with a controlled brine fraction, topped with one approximately 50 g egg cooked after payment. Use one 16-ounce bowl geometry; finalize bowl capacity by a physical fill test.

Default presentation: chilled kimchi and a hot, fully cooked whole egg with the yolk intact but set. No rice or bread. No runny-yolk option at launch. Use a verified seafood-free kimchi formulation to reduce allergen complexity; the egg-containing finished dish is not vegan. [S11]

Proposed unit cost: $1.70 kimchi + $0.60 egg + $0.05 neutral cooking oil + $0.75 bowl/lid/fork/napkin/carrier allowance = $3.10, before waste.

Keep the product promise honest

The broth name, ingredient disclosure and any protein statement must match the contracted formulation and serving. Do not claim the kimchi contains live probiotics merely because it is fermented: verify the exact SKU and any heat treatment. Shelf-stable and refrigerated kimchi are distinct supply choices. The pictured mini pouches are useful for tasting, but not the preferred high-volume format. [S12][S13]

Do not market either food as a treatment, detox, fasting aid or complete nutrition. The primary selling proposition is flavor, warmth, convenience and a memorable robot interaction. A cabbage-and-egg bowl without a starch may feel like a light meal; a $13 price therefore needs paid-market validation rather than optimism.

Image reference board

The six original food reference images are retained and embedded in this file. Brand ownership and commercial-use permissions remain with their owners; obtain permission before using their advertising images in public truck signage or paid advertising.

These supplied A3 photographs establish the robot’s appearance in the red-truck concepts. They do not establish a qualified manipulation or food-service capability.

Manufacturer reference, not an acceptance certificate. Serial-number configuration, software entitlement, load curves and supported environment remain purchase gates. [S02]

Responsibility matrix

Measure productive work, not robot uptime

Record accepted assemblies per hour, human interventions per 100 cycles, seconds of human assistance, damage and rework cost, and percentage of orders completed while the robot is unavailable. Compare the same job with a human and with a fixed jig. For example, saving 40 paid labor hours at an assumed $35 loaded hourly cost is only $1,400 per truck; a $20,000 task-development effort would require more than 14 such builds to recover before support costs. Robot-assisted assembly should create repeatability, not merely move labor into hidden supervision.

Use a medium-duty commercial chassis with a professionally engineered kitchen body. The preliminary finished interior is 24 ft long × 8 ft wide, with at least 84 in unobstructed headroom where the robot stands. The actual exterior width, chassis rating, door sizes, roof equipment and legal road envelope must be resolved in the fabricator’s drawings. A 6-foot dry front bay leaves approximately 18 feet for the kitchen and service systems.

Visual reference vs. engineering basis: the new photos use your rounded, twin-axle trailer as the exterior concept. The planning dimensions and equipment layout below remain a provisional kitchen-body design; a fabricator must reconcile shell size, payload, headroom and the A3 bay before construction.

The service interface

Separate order-taking from collection so a customer asking the robot a question does not block finished food. Provide readable screens, a physical call-for-help button, an accessible payment and pickup position, audible and visual order signals, and a human alternative for speech, language or mobility barriers. The fabricator and accessibility reviewer must approve the final reach heights and clear ground approach; do not assume a conventional high truck window is accessible.

Use interlocked pickup drawers: the interior loading door and exterior customer door cannot open simultaneously. The cup remains vertical in a locating pocket. An occupied drawer blocks additional loading. A screened, protected service opening should keep customer hands, wind, pests and rain away from preparation equipment.

Module B · broth without packet tearing or ladles

Preferred production path: dry bulk mix → measured powder dose → metered heated potable water → enclosed mixing → cup weight check → lid press → leak/spill check → pickup. Use one recipe and one cup. Steam must not migrate into the powder hopper. Provide tool-free removal of all wetted components, drain access, a drip tray and a temperature interlock.

A BUNN iMIX portion-control platform is an appropriate manufacturer conversation because it is designed for powdered hot beverages. It is not a verified bone-broth dispenser. Require written compatibility guidance and an actual-product test for protein fouling, foam, sediment, clumping, cleanability and dosing accuracy. Unused hoppers are not permission to add more menu items. [S17]

Bench test 500 portions across full, half-full and almost-empty hopper states. Proposed acceptance: average powder dose within ±5% of target, finished volume within ±3%, no hazardous spills, reliable low-product detection, and cleaning completed within the planned shift allowance. These are project criteria, not published machine performance. The exact recipe and dispense temperature must reconcile the mix manufacturer’s instructions with scald-risk assessment; never label a temperature “burn safe.”

Fallback: a human mixes an approved small batch in a sanitary vessel and uses an enclosed metered dispenser with the required holding controls. Do not assume a soup urn heats quickly enough to perform a validated reheating step. Do not install a homemade auger over customer cups.

Module K · kimchi without scooping long leaves

At the commissary, standardize cabbage piece size and brine fraction. Portion 12 × 180 g into a covered, removable, non-vacuum cassette. A preliminary cassette carries 2.16 kg of kimchi plus about 0.7 kg of hardware: approximately 2.86 kg before any gripper. That does not automatically meet the 3 kg gross handling ceiling, which includes tooling. The base plan therefore uses human cassette exchange. Robot exchange would require a lighter or smaller cassette and a measured, qualified load envelope; no such labor saving is credited. The actual mass, handle loads and cleanability govern.

Load cassettes into a chilled indexed bank. A short, controlled gate motion releases one portion into a bowl at a fixed nest. This avoids dependence on an A3 judging portions with a spoon or untangling cabbage leaves. A load cell confirms the discharge; a light curtain and camera check the bowl and chute for obstruction. If a portion bridges, stop that pocket and escalate rather than shaking the truck or driving fingers into the mechanism.

These cassettes are custom food-contact equipment, not an off-the-shelf certified product. Prototype them on a bench before body construction. Size the chilled bank for approximately 192 portions; build a refill interface that can exchange a small cassette without warming the whole inventory. If the cassette concept fails release or sanitation tests, retain human portioning in the pilot and evaluate an approved commercial portioning machine with the actual chopped product.

Module E · a freshly cooked egg, not a warmed patty

Keep the raw-egg bank physically separate from the ready-to-eat kimchi. Each chilled well holds one inspected egg. After an authorized bowl order, a dedicated mechanism releases the egg gently into a cooking ring. A guarded lid closes; the machine records the recipe, starting conditions and complete cook cycle. A separate cooked-food transfer tool places the egg on the kimchi. Raw-side tools never become plating tools.

Antunes’ ES-600 is a six-ring commercial cooking reference with published 120–150-second cooking cycles. Its standard process still requires loading, removal and cleaning. Two units create service and maintenance flexibility, but do not arrive as automated egg factories. Lid actuation, cassette feeding, cooked-egg release, guarding and controls are custom integration requiring manufacturer and certifier approval. [S15][S16]

Use the conservative project target of 160°F / 71.1°C at the coldest egg point, with the validated cycle satisfying the applicable required time-temperature process. A trained food-safety specialist must prove that recipe across cold starts, maximum loads, low supply voltage and the largest egg. Surface infrared readings alone cannot establish the core temperature. The simulator’s cycle is an estimate and must lengthen if validation requires it.

For pre-cracked eggs, do not automatically use the less stringent rule for eggs broken in response to an individual order. The final method must meet the applicable code category. FDA’s model distinguishes those situations; this is one reason to use a conservative, fully cooked default. [S04]

Module P · packaging is part of the machine

Procure cups and bowls by machine-tested geometry, not just ounce capacity. Cup separators must detect double drops; lids need presence and seating checks. For bowls, index the container through cold portioning, egg placement and closing. Reject a missing egg, underweight portion, damaged container or insecure lid. Use a positive mechanical pocket rather than a slippery flat conveyor. A3 touches only a closed outer tray when its handling skill is enabled.

Do not begin by asking a robot to build a chassis. Purchase a serviceable commercial platform and a professionally fabricated body. Build the food and robot modules on benches, qualify them, then install them into the vehicle. The same fixture designs and documented work instructions become the fleet assembly system.

Assembly-cell tooling to standardize

Provide a height-adjustable worktable, fixed nests, barcode scanner, light bins with graspable handles, a professionally selected end effector, a reaction-supported torque driver, overhead inspection camera and interlocked guarding. The skilled fabricator owns welds, structural fasteners, utility commissioning and final quality. Avoid mixing energized construction work with robot teaching in the same space.

For each repeatable task, document the starting pose, part number, fixture state, gross load, allowed motion, success sensor, timeout, recovery state and human signoff. The robot is credited only for accepted work; human recovery time is charged to the task. Validate the complete application rather than treating any component’s specification as a blanket safety guarantee. [S22]

Procurement sequence

First buy samples, not a fleet. Obtain small commercial lots of broth and two suitable kimchi formulations for blind taste and paid-price tests. Choose one formulation before designing the portioner. Purchase or rent manual commercial cooking hardware for the paid pilot. Request conditional quotations for the A3 interface, truck and automation, then release custom work only after the food-process and robot-access gates pass.

Every request for quotation must separate product price, tooling, engineering, certification, freight, duties, sales/use tax, installation, training, spares, travel, warranty exclusions and recurring licenses. Ask suppliers to quote a one-unit pilot and five-unit repeat build separately. Require a documented alternate for every critical consumable; substitutions trigger an allergen, dosing and cook-cycle review.

Use milestone acceptance in the contract: requirements and drawings; witnessed bench test; completed-truck factory test; site acceptance and retained final payment. The exact payment percentages are negotiable. Do not pay for an “autonomous kitchen” without a measurable definition of throughput, sanitation, intervention and safe failure.

Commissary work, in order

Labor test: the base budget allows two commissary labor hours per truck-day. This must cover portioning, egg preparation, packing and attributable cleaning—not just filling containers. Time it during the pilot and increase the input if it cannot be achieved safely. At fleet scale, add capacity in sanitation, cold storage, delivery and supervision instead of multiplying truck count without support staff.

Make the cashier role useful without making speech a payment terminal

The A3 may say: “We have hot sipping beef broth and a kimchi bowl topped with a freshly cooked, fully set egg. The bowl contains egg. Please review the ingredient list on the screen. Would you like the broth, the bowl, or both?” It can guide a customer toward the screen, repeat the confirmed total and announce a ready order. It must not improvise allergy guarantees, collect card numbers aloud, negotiate prices or authorize a food-safety override.

Use a certified payment terminal with contactless and chip acceptance. Cash handling is excluded from the initial automation design; review local requirements and retain a staffed cash accommodation if required. Order and receipt access must not depend on a customer owning a smartphone or being able to speak to the robot.

Assembly and serving job cards for the A3

Each approved skill has a fixed name and a small state space: present_part_bin, inspect_fixture, greet_customer, explain_menu, announce_ready and, only if qualified, present_closed_tray. A business-language model may request a skill; it cannot create a new motion. The server job is primarily interaction and controlled handoff, not carrying an uncovered scalding cup through a public crowd.

Budget a professionally designed grease/steam ventilation and fire-protection solution unless the authority accepts a specific listed alternative. “Electric” does not automatically mean “no hood.” Separate kitchen moisture from the A3’s dry, temperature-controlled bay. Do not wash down the robot. Park level, secure the vehicle, stabilize it as engineered, establish electrical and sanitation services, and only then enable the presentation cell.

Permits and professional reviews

Plan for no carryover of assembled meals

The simplest launch process prepares eggs to order and discards uncollected assembled meals under the approved policy. It does not cool and reheat cooked eggs for tomorrow. Unopened goods can follow their approved storage life. Opened ingredients and cassettes need lot, preparation, date-marking and discard rules approved for the actual food. Do not assume fermentation makes kimchi exempt, and do not introduce on-truck fermentation or reduced-oxygen packaging into this scope.

Minimum telemetry and security

Record stock by lot, wastage reason, food temperatures, completed cook cycles, alarms, actual human interventions, order delays, service availability and cleaning signoffs. Separate sales from commanded production and physical delivery so rejected food cannot masquerade as revenue. Use individual staff accounts, least privilege, encrypted links, signed configuration releases, a restricted maintenance network and logged remote access.

Keep faces and customer audio out of routine records unless a specific, lawful, consented purpose requires them. Do not use biometric identification for pickup. Apply updates only out of service, maintain rollback images, test restored backups and rehearse a loss of internet. Offline card acceptance depends on the payment provider’s permitted settings and risk rules; it is not automatically available because the kitchen has a local server.

The route allowance assumes a shared or efficiently scheduled route. A single remote pilot site may require substantially more driving and loading labor. Factory robot development and an assembly-cell spare are also separate from the truck’s daily crew. One physical A3 cannot simultaneously build the next truck and serve lunch on the current one.

Opening and closing control

Use the launch checklist in Section 19 for project acceptance, then issue shorter daily operating forms for the approved design. Opening requires signatures for potable water, cold chain, sanitation, safe machinery and permit/site readiness. Closing requires payment reconciliation, rejected-food/waste reconciliation, no unresolved customer orders, safe isolation and transport restraint. Unresolved critical alarms carry over visibly; a new day does not erase them.

Test the target instead of forcing the spreadsheet to agree

A specific path to the stated $20,000 goal: the base case is short by about $1,166/month. At the same $80,000 actual sales, a signed site-share reduction from 6% to 4.5% would save $1,200 and produce about $20,034 EBIT without removing human coverage. Alternatively, test $6 broth / $14 bowl / $18 both; at the same ticket mix and $80,000 actual sales, that gives a $14 average ticket and about $20,119 EBIT. Neither lever is assumed secured: a higher price may reduce demand, and lower site fees must be negotiated. Use the price-test button with base costs to reproduce that comparison.

Profit does not establish cash sufficiency. Loan principal, capital replacements, inventory growth, deposits, income taxes and owner distributions affect cash separately. The model excludes third-party delivery-platform commissions because the initial sales channel is direct truck pickup. Add them explicitly before using a delivery marketplace. Fleet totals must add central staffing and spares rather than multiplying single-truck profit without adjustments.

A rough repeat-unit planning range is $300,000–$500,000 or more, pending robot configuration, chassis, custom-machine success, certification and local utilities. This is an order-of-magnitude assumption, not researched competitive quotes. New supply information should replace every allowance. The $15,000 base contingency is intentionally visible and may be inadequate for this level of novelty.

Fund the learning curve explicitly

The separate $180,000 development allowance covers system engineering, prototype fixtures/cassettes, A3 task integration, software, testing and certification work. It does not claim those efforts will necessarily fit that budget. The $120,000 opening cash reserve is roughly two months of target-case cash operating outflow plus a cushion; deposits, a slow launch, major failures or delayed permits can require more.

The dashboard also shows a straight-line economic allocation of development over the chosen months. It is a management view, not an assertion about GAAP or tax treatment. At base assumptions, subtracting $15,000/month of development allocation materially changes the attractive steady-state story. The three-year A3 capital allowance also implies a potential replacement cash need around month 36; actual condition and OEM support govern. A five-year truck loan can therefore outlast the robot. A3 assembly savings are not credited until demonstrated and cannot pay back development merely by being described as robot work.

Illustrative revenue ramp

This is a scenario, not a demand forecast. The ramp uses full recurring costs and depreciation each month, before financing, taxes, first-of-kind development spending and working-capital movements. Pre-opening cash burn is additional.

Demand-building without adding food SKUs

Use employer preorder windows, timed pickup, direct catering orders of the existing two items, visible order-number pickup and repeat-customer rewards. Cap preorder blocks against machine capacity. A catering order can smooth demand but may lower realized prices; discounts must flow through the net-sales and average-ticket assumptions. Do not double count a combo as two customer transactions.

Before a long site contract, sell through a permitted human-operated pilot for at least two representative weeks. Test the stated portion and prices, not free samples alone. Measure tickets per active hour, product mix, conversion, repeat purchases, refunds, waste, actual prep/cleaning labor and customer comments about portion satisfaction. Require a credible route to the target volume at a defensible margin before ordering multiple trucks.

This is an isolated fault-policy demonstration. It does not alter the queue simulation or control any hardware. A real reset requires diagnosis and authorized clearance; changing this dropdown does not model that authorization.

Planning horizon: roughly 20–28 weeks after the necessary OEM access, design approvals and suppliers are available. Permit queues, custom machinery and robot integration may take longer. The schedule is illustrative; passing a gate matters more than reaching a date.

Project signoff checklist

Checks are local planning marks only—not certification. Changes remain in this open page; “Save checklist & notes” stores them in this browser where local storage is supported. Export a copy for a durable record.

The first four decisions

Secure written A3 hand/SDK access and a task trial. Agree on the exact two food formulations and run a paid pilot. Obtain a preliminary local approval pathway for the fresh-egg/cassette process. Then commission the three difficult food-handling bench tests. Those decisions are more valuable than ordering the chassis early.

Links open the publisher’s page and require internet. The plan, images, diagrams, calculators, simulations and checklists themselves run from this one file without external libraries or network requests. The six embedded food images were supplied by the user and are reference imagery, not endorsements, verified nutrition panels or a representation of the final serving. Some show bread, vegetables or rice that are expressly outside this menu.

1. S01AGIBOT — A3 product page

   Manufacturer positioning; performance and interaction, not evidence of kitchen certification.

   https://www.agibot.com/products/A3
2. S02AGIBOT — A3 Series User Manual

   Dimensions, payload, sensors, silicone hands, battery handling and operating cautions; confirm against the delivered serial number.

   https://www.agibot.com/filepage/290.html
3. S03FDA — Food Code 2026

   Current model-code landing page reviewed; local adoption must be verified separately.

   https://www.fda.gov/food/fda-food-code/food-code-2026
4. S04FDA — Food Code 2026, full text

   Key sections: 2-101.11; 3-401.11; 3-501.16; 4-204.111; 5-401.11. Model guidance, not proof of Tennessee adoption.

   https://www.fda.gov/media/194741/download?attachment=
5. S05Metro Nashville — Mobile Food Service Requirements, Part A

   Legacy posted local guidance on commissaries, approved food sources and mobile-unit design; obtain a current written checklist.

   https://filetransfer.nashville.gov/portals/0/sitecontent/Health/PDFs/FoodProtection/MobileRegs_PartA.pdf
6. S06Nashville Fire Marshal — Operational Permits

   Local mobile-cooking permit category; published fee was $151 for 12 months when reviewed.

   https://www.nashville.gov/departments/fire/fire-marshal-office/operational-permits
7. S07Nashville — Mobile Food Vendor Pilot Program

   Public right-of-way vending is a separate location-permission question.

   https://www.nashville.gov/departments/transportation/permits/mobile-food-vendor
8. S08Nashville — Food Trucks in Metro Parks

   Park-specific paperwork includes health/fire certifications, menu and liability insurance.

   https://www.nashville.gov/departments/parks/permits-rentals-and-reservations/food-trucks
9. S09LonoLife — Grass-Fed Beef Bone Broth

   Official preparation and ingredients: use the final purchased label for portion, allergens and nutrition.

   https://lonolife.com/products/grass-fed-beef-bone-broth-sticks
10. S10LonoLife — Bulk Bags

    Bulk-format inquiry route; retail listing does not establish foodservice pricing or dispenser suitability.

    https://lonolife.com/collections/bulk-bags
11. S11Jongga USA — About / FAQ

    Brand offers seafood-containing and vegan formulations; do not treat all kimchi as the same SKU.

    https://jonggausa.com/pages/about-us
12. S12Jongga USA — Shelf-stable Kimchi

    Shelf-stable product range; unopened storage is not evidence of live cultures.

    https://jonggausa.com/collections/shelf-stable-kimchi
13. S13O’food USA — Jongga 2.8 oz Shelf-Stable Pouch

    Manufacturer/distributor route for the small pouch pictured; not the preferred production pack.

    https://ofoodusa.com/products/product-of-us-jongga-kimchi-pouch-shelf-stable-2-8-oz
14. S14Michael Foods — Papetti’s

    Pasteurized shell eggs and liquid eggs are product categories; secure exact case and handling specifications.

    https://www.michaelfoods.com/brands/papettis/
15. S15Antunes — Egg Station

    ES-600 six-ring cooking platform; published 120–150 second cook cycle is not a full automated transaction time.

    https://antunes.com/cooking-products/grilling/egg-station/
16. S16Antunes — Egg Station Owner’s Manual

    Manual loading/removal and cleaning remain necessary; automation modifications require manufacturer review.

    https://antunes.com/wp-content/uploads/2020/09/Egg-Station-ES-600-ES-602-ES-604-ES-800-ES-1200-Owners-Manual.pdf
17. S17BUNN — iMIX-3 PC

    Portion-controlled powdered hot beverage platform; bone-broth compatibility is NOT established.

    https://commercial.bunn.com/36900.6009
18. S18Craftsmen Industries — Food Truck Builders

    Potential engineering/fabrication contractor, not a quoted or contracted supplier.

    https://www.craftsmenind.com/industrial-fabrication-services/food-truck-builders
19. S19Sysco — Nashville

    Local broadline distributor inquiry; listed brands/SKUs are not confirmed in local inventory.

    https://www.sysco.com/contact/our-locations/nashville
20. S20Chef’s Deal — Antunes ES-600 / Nashville supplier

    Equipment dealer and design-build inquiry route; obtain a delivered project quote.

    https://www.chefsdeal.com/p/egg-stations/antunes-es-600
21. S21NSF — Food Equipment Standards

    Standards cover cooking, refrigeration, vending and food-contact materials; confirm applicable categories with the certifier.

    https://www.nsf.org/nsf-standards/standards-portfolio/food-equipment-standards
22. S22OSHA — Industrial Robot System Safety

    Application-level hazard analysis, guarding and integration guidance; not a certification of the A3.

    https://www.osha.gov/otm/section-4-safety-hazards/chapter-4
23. S23FDA — Egg Safety

    Pasteurized products, refrigeration and thorough cooking; foodservice code approval governs the final process.

    https://www.fda.gov/food/buy-store-serve-safe-food/what-you-need-know-about-egg-safety
24. S24NSF — Food Equipment Certification

    Material, hygienic design and performance assessment; modified equipment needs a resolved certification path.

    https://www.nsf.org/food-beverage/commercial-food-equipment/food-equipment-certification

What has not been verified

No delivered A3 quote, supported gripper configuration, US robot-service agreement, supplier availability for a particular food SKU, truck fabrication quote, utility-site agreement, permit approval, insurance binder, certified modified cooking system, customer-demand study or prototype performance test was supplied. This file does not claim any of them exists. Replace provisional values with dated written evidence before making commitments.

This is concept engineering and business planning, not professional construction drawings, a food-safety certification, legal advice or a financing recommendation. Use qualified vehicle/electrical/fire engineers, food-safety reviewers, the local authority, an insurer and accounting counsel for their respective approvals. The responsible operating business and people remain accountable for the truck and food.