One of Japan's greatest contributions to modern society is the conveyor-belt sushi restaurant. There are a number of them here in Seattle, and they're my preferred choice for eating sushi. The reasons are numerous. First, I always get exactly the amount of food needed to satisfy my hunger, no more, no less. Second, variety: why eat ten pieces of spicy tuna roll when you can have a couple pieces each of several different rolls? Third, instant gratification: no waiting around for the waiter to take my order or the chef to prepare it. Fourth, visual stimulation: watching all of those colorful pieces of sushi go around is fun. Even my one-year-old daughter can appreciate this. If there's a downside to conveyor-belt sushi, it's that you never know exactly how long the sushi has been sitting out. But a little extra wasabi should be enough to kill off any unwanted food pathogens.
So I got to thinking: why not apply the conveyor-belt method to other types of food? With the modern trend of small plates, it would seem like a natural fit. You could have conveyor-belt tapas, conveyor-belt BBQ, conveyor-belt Thai, you name it. It's such a no-brainer that I'm surprised that nobody's done it yet. But it's bound to happen sooner or later. You heard it here first, friends.