I often wonder why there are no such robots in Manhattan now?
As someone in the food automation space, I would suppose this is probably some combination of: (1) Cost to custom-manufacture in small volumes, where small < 1000s. (2) Patent encumbered. (3) Food safety regulations. (4) Low output volume. (5) Reliability not 100% (eg. fails in winter temperatures) (6) Cost of site-call engineers to resolve semi-frequent issues too high. (7) Electrical consumption rather high. (8) Potential issues connecting to public water system, limiting viable sites and potentially introducing issues of pest ingress. (9) General novelty / wow-factor wears off. (10) You can't eat it every day.
As someone in the food automation space, I would suppose this is probably some combination of: (1) Cost to custom-manufacture in small volumes, where small < 1000s. (2) Patent encumbered. (3) Food safety regulations. (4) Low output volume. (5) Reliability not 100% (eg. fails in winter temperatures) (6) Cost of site-call engineers to resolve semi-frequent issues too high. (7) Electrical consumption rather high. (8) Potential issues connecting to public water system, limiting viable sites and potentially introducing issues of pest ingress. (9) General novelty / wow-factor wears off. (10) You can't eat it every day.