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Best Buy informed its employees on Wednesday of plans to close all 250 of its mobile standalone stores in the United States by the end of May, a company spokesperson confirmed. The stores are predominately located within malls and are much smaller than Best Buy's big box stores. The mobile standalone shops are mostly used for the sale of cellphones and accessories. These locations do not sell some of Best Buy's bigger ticket items such as televisions, computers and appliances. The standalone stores are only responsible for 1 percent of Best Buy's overall revenue.Although thousands of employees will be affected by Wednesday's announcement, the company said the goal is to transfer employees currently working in standalone stores into Best Buy's big box locations. Best Buy said that 85 percent of its standalone stores are within 3 miles of a big box store. "Employees will have three months to work with internal recruiters, and field and store leaders across the country are rallying to help transition employees to big box stores and open in-home advisor roles," Best Buy CEO Hubert Joly wrote in a letter to employees, and shared with Scripps. "For those who leave the company after May 31, we will give them severance and assist them in finding roles outside Best Buy."Despite Best Buy closing its mall locations, the big box stores will continue selling cellphones and accessories. "We feel good about the opportunity to retain customers and transition them to another one of our sales channels. In summary, we are very excited by our Mobile business and its prospects for growth," Joly wrote.  1666

BOSTON, Massachusetts — Just a few years ago, Michael Farid was a mechanical engineering student, trying to build a powered skateboard that could be controlled with body weight, similar to a Segway.But that didn’t pan out.As Farid recalls, he and his three business partners—all MIT grads—dabbled with various ideas (and even some prototypes) before they said to themselves, “Hey, let’s build a robot that can cook food!”“It started more as an engineering project,” Farid said. “Then over the course of time we evaluated what business model might work for this and what might not work for this. Basically we decided that starting a restaurant was the best way to derive as much value as we could from it.”Thus Spyce was born.“We were in school. We had a hard time finding a healthy delicious meal for anything cheaper than say or , and we were studying robotics…so naturally this is what we came up with.”Situated in the heart of downtown Boston, Spyce is turning heads; lunch rush customers have lined up out the door. The main attraction is its seven rotating robotic woks, heated via induction, that cook meals all on their own.Farid, Spyce’s co-founder and CEO, knows customers may come in for the novelty, but he hopes they stay for the cuisine.The menu consists of various types of international cuisine; some of the menu items include the “Thai Bowl,” the “Latin Bowl” and an “Indian bowl.”Executive chef Sam Benson — under the guidance of world renowned chef with several Michelin stars to his name Daniel Boulud — worked to create a menu that reminded him of his upbringing in New York.“Every cuisine you can imagine is there in New York City,” Benson said. “That’s something I wanted.”As to the difficulties a chef is faced with when asking a robot to do his or her work?“It was a challenge,” Benson said. “[For example,] dispensing kale so it was perfect…making sure the ingredients were handled correctly. We are working with a tool and technology that hasn’t been invented yet. So it’s like ‘OK, here’s the chef, here’s the Spyce robotic kitchen, let's merge these two, hospitality and technology.”Customers order at a kiosk, and almost immediately they’ll see their name appear on a digital monitor positioned above the robotic wok that will start cooking their order.Ingredients are stored in refrigerated bins behind the woks, and a device they call a “runner” moves back and forth collecting various grains, vegetables and sauces to dispense. The menu offers items with chicken, but they say that “for food safety reasons” their chicken is pre-cooked at a commissary off site. Meals take roughly 2-and-a-half minutes to cook, and once finished the robotic wok tips over—by itself, of course—and pours the finished entrée into a bowl.  The only time a human interacts with the food is when an employee adds any garnishes that a customer has selected. That person then puts a lid on the bowl and affixes a pre-printed sticker with the customer’s name.Farid acknowledges the fact that a restaurant concept like this does employ fewer people, but he says it’s a trade-off for efficiency and quality food that costs less. (Each bowl costs .50)“Definitely the goal was not to eliminate people from the process,” Farid said. “The goal was to deliver a really great delicious, exciting bowl at a more affordable price point that’s accessible to people at a lot of income levels.”He demurs when asked if their concept is the future of restaurants—“it’s a little early to say”—but they aren’t shy about their desires to expand.“We see ourselves primarily as a restaurant company first and tech company second. We would love to serve more people by opening a bunch more restaurants.” 3746

BENTONVILLE, Ark. – Romaine lettuce that was sold at Walmart stores across the country is being recalled because it may be contaminated with E. coli.Tanimura & Antle Inc. is voluntarily recalling its packaged single head romaine lettuce after at least 12 people in six states became infected with a strain of E. coli, according to the Centers for Disease Control and Prevention (CDC). Five of those people were hospitalized.Health officials say they’ve determined that the E. coli strain in the affected lettuce was closely related genetically to the strain identified in ill people.The company says a total of 3,396 cartons of potentially affected product were distributed to the following states: Alaska, Arkansas, California, Illinois, Indiana, Massachusetts, Missouri, Nebraska, New Mexico, North Carolina, Ohio, Oklahoma, Oregon, South Carolina, Tennessee, Texas, Virginia, Washington, Wisconsin, and the U.S. territory Puerto Rico.Walmart has released a list of more than 1,000 of its stores where the recalled lettuce was sold.Affected packages contain a single head of lettuce with the UPC number 0-27918-20314-9. They are labeled with the “packed on” dates 10/15/2020 or 10/16/2020. No other products or pack dates are being recalled.The Food and Drug Administration (FDA) says this strain of E. coli causes diarrheal illness, often with bloody stools. Although most healthy adults can recover completely within a week, some people can develop a form of kidney failure. It’s most likely to occur in young children and the elderly. The condition can lead to serious kidney damage and even death, according to the FDA.The CDC says people usually get sick from the E. coli two to eight days after swallowing the germ. Symptoms include severe stomach cramps, diarrhea, and vomiting. Some have a fever, which usually is not very high. If you are experiencing any of these symptoms, contact a physician.If you have any of the affected lettuce, officials say the product should be disposed of and not consumed.Those with questions or concerns can call the Tanimura & Antle Consumer Hotline at 877-827-7388, Monday – Friday, 8 a.m. to 5 p.m. 2158

Born in Arizona but transplanted to the coastal city of San Diego, is Goose. "It was brought to the school bus sales lot so we literally picked it up on it's last day of school." It's a school bus turned tiny home in the making and behind it, is local Navy couple, Sydney and Fabrice Gutierrez."People are taking retired school buses and converting them into tiny homes versus standard RV's. It's customized and you could build it into everything you want or need it for," said the couple. A school bus on wheels, they said, was a better bet than the average home on wheels, "They're a lot safer than regular RVs if you think about it. Their whole purpose was carrying kids back and forth year after year, so it's a lot safer," said Sydney.The duo planned to spend more time working on their tiny home, but COVID-19 gave them a detour, "A lot of things we had lined up that we thought were going to help us fell through, and weren't possible."There were on a waiting list to store the bus somewhere to work on it but not as many RV's were leaving their spaces, forcing the couple to work faster and downsize from their Little Italy apartment to their tiny home, sooner."There are stories of people who have gone from 2 to 3 thousand square foot homes to 200 square feet." Not only will it be smaller, but much cheaper than your average home in San Diego. They said the project, running them under ,000, is friendly for their pockets and the environment. "It's really resourceful to use old cars that would probably sit on a lot and rot forever."The couple said the tiny home "bussie" community is getting more popular with so many people able to work from practically anywhere. 1688

BANNING, Calif. (AP) — Authorities say a malfunctioning diesel vehicle sparked the first big Southern California wildfire of the year, which has forced thousands of people from their homes east of Los Angeles. State fire officials say the vehicle's exhaust system spewed burning carbon Friday in Cherry Valley in Riverside County, although it hasn't been found. The blaze is raging for a fourth day and has burned one home. It's one of several burning around the state amid sweltering temperatures. Evacuations were ordered for a blaze in Colusa County in Northern California. Another fire in San Luis Obispo County is 60% contained. 641