Western commercial environment · Food & Beverage
Restaurant & Commercial Kitchen Egocentric Data Collection
- Sector
- Food & Beverage
- Tasks listed
- 13
- Status
- 9 active collection, 4 ready to deploy
- Capture
- Phone (head-mounted) / multiview rig
Environment
What does the restaurant & commercial kitchen environment cover?
Typical settings: Sit-down restaurant kitchen, café, coffee shop, artisan bakery, patisserie. Each recording shows the worker's hands, tools and the objects they handle from their own point of view, in the layouts and with the equipment used in Western food & beverage work.
The environment sits in the Food & Beverage sector of the commercial catalog. A spec can take the listed tasks as-is, narrow them, or add tasks the list does not name.
Tasks
Which restaurant & commercial kitchen tasks can be captured?
Every task in the catalog for this environment, with its skill level and current status.
| Task | What is recorded | Skill | Status |
|---|---|---|---|
| Chop and portion vegetables using a chef's knife and cutting board | Wash, trim and chop vegetables into even pieces and portion them into containers. | Medium | Active collection |
| Cooking / Line Cooking | Front and back of house restaurant operations including prep, plating and service. | Medium | Active collection |
| Culinary Chef Work / Knife Work | Break down produce and proteins with precise knife cuts and cook dishes on a professional line. | Hard | Active collection |
| Degrease and scrub kitchen surfaces using degreaser and scrub pads | Spray degreaser on hoods, walls and counters, scrub with pads and rinse the surfaces clean. | Easy | Active collection |
| Food Prep | Back of house food preparation, staging, portioning and storage. | Medium | Active collection |
| Portion and package meals using a kitchen scale and food-grade containers | Weigh each portion on the scale, fill containers to spec and seal and label them. | Easy | Active collection |
| Restaurant Dishwashing | Operating dish pits, racking, washing and putting away commercial kitchenware. | Easy | Active collection |
| Set up and break down a prep line using gastronorm pans and sanitizing buckets | Fill gastronorm pans with prepped items, set them in the line and clear them down after service. | Easy | Active collection |
| Wash and rack dishware using a commercial dishwasher and spray hose | Spray off plates, rack them, run the dishwasher and put clean ware back on shelves. | Easy | Active collection |
| Kitchen Meal Portioning & Packaging | Weigh cooked food into portions, fill containers, seal, label and stack them for service. | Easy | Ready to deploy |
| Restaurant Kitchen Deep Clean | Empty and scrub fryers, hoods, floors and shelving with degreaser, brushes and mops. | Medium | Ready to deploy |
| Restaurant Line Setup & Breakdown | Fill and arrange prep pans on the line before service, then empty, clean and store them. | Easy | Ready to deploy |
| Trash & Recycling Removal in Kitchen | Pull full bags and recycling from the kitchen, carry them to the bins and reline the cans. | Easy | Ready to deploy |
Capture setup
How is restaurant & commercial kitchen work captured?
| Setup | How it works | Tasks |
|---|---|---|
| Phone (head-mounted) / multiview rig | A head-mounted phone records the first-person view of real work on site; a multiview rig adds synchronized third-person angles when the spec asks for them. | 13 |
On the rig tier, every stream is aligned to a shared clock and checked at the sync gate before an hour is billed. See capture for the hardware.
Status
What does each status mean?
| Status | Meaning | Tasks here |
|---|---|---|
| Active collection | Recording in this environment is running now, so a spec can join an existing capture stream. | 9 |
| Ready to deploy | Contributors and site access are set up; capture starts once a spec is signed. | 4 |
| Available on request | Scoped and recruited to spec when a buyer asks for it. | 0 |
Western markets
Which Western markets are recruited for restaurant & commercial kitchen capture?
Contributors are recruited to spec in Western program markets, so the footage reflects how this work is done in North American and European businesses. Country pages list the legal basis and status for each market.
Delivery
How is the data delivered?
Footage is delivered in RLDS, LeRobot, WebDataset, HDF5, zarr and Rerun .rrd, mapped to the canonical episode schema, under a buyer-owned commercial licence. See delivery formats, sample data outputs and how to scope a custom collection.
FAQ
Restaurant & Commercial Kitchen egocentric data, answered.
- What restaurant & commercial kitchen tasks can Firsthand capture?
- 13 listed tasks, including chop and portion vegetables using a chef's knife and cutting board, cooking / line cooking, culinary chef work / knife work, degrease and scrub kitchen surfaces using degreaser and scrub pads. Tasks outside the list can be added to a spec.
- What does "Western" mean for this environment?
- The settings, equipment, packaging and signage found in North American and European restaurant & commercial kitchen work, recruited in program markets such as United States, Canada, United Kingdom, Germany.
- How fast can collection start?
- A median of 48 hours from signed spec to first validated batch where coverage is deep. Tasks marked available on request are recruited first, and the timeline is quoted against the spec before capture begins.
- Is the footage consented and anonymized?
- Yes. Releases are collected before capture, and faces, licence plates and screens are detected and blurred, with a human review step, before footage is delivered.
- Who owns the data?
- Delivery is under a buyer-owned commercial licence. Pricing is quoted per engagement and billed per validated hour, meaning footage that passed sync and QA against your spec.
Need restaurant & commercial kitchen footage for your model?
Tell us which tasks your model is missing. We quote reach, timeline and price against one written spec, starting with a Spec Pilot.