Ikawa missing out on market potential


I think Ikawa is missing out on the specific market potential of personal chefs and restaurants. Conceptually I think it would be a good avenue but with the smell/slight mess, coming from the exhaust that may deter home personal chefs. As well as the whirling sound that I honestly wish didn’t exist. I know Roasting is loud but what if it wasn’t? Just a thought. Are there any other personal chefs or restaurant people who see the integration of high end coffee in once perviously overlooked spaces. On a side note, it’s nice when you go clothes shopping and you get champagne.