Supermarket delis operate in a pressure cooker of high foot traffic, tight turnaround times and strict food safety expectations. Unlike a café that might sell a few sandwiches from a cabinet, a deli counter can move dozens of kilograms of sliced meats, cheeses, salads and ready-to-eat meals every hour. The refrigeration behind that operation—both the …
Yusuf Gökdemir
Ankara robotics engineer who migrated to Berlin for synth festivals. Yusuf blogs on autonomous drones, Anatolian rock history, and the future of urban gardening. He practices breakdance footwork as micro-exercise between coding sprints.