This is less exotic than it seems at first glance. I've seen similar arrangements in Korea. What you have is a take-out restaurant, but instead of you going in and ordering at the counter, they load a vending machine at the storefront. I would think it's a significant efficiency gain.

Horn & Hardart started doing this in 1902

https://en.wikipedia.org/wiki/Horn_%26_Hardart

The current exchange rate for ¥1,000 for the UK is £6.60, or $8.93 Given the prep, ingredients and distribution I’m intrigued what the margin is. It also makes me wonder whether this has scaled in any way. The article makes it feel like this is a singular machine - that’s a lot of work involved to only stock one location. I wondered whether this was a way of a caterer that serviced airlines (Air France would have similar offerings in First class and potentially business class), but Kyoto is farther away from the airports than other more obvious places to put such a machine like Osaka or Tokyo. So I figure this is ‘extra’ output from one of the French restaurants in Kyoto. It’s fascinating and I very much would like to try it.

most of this doesn't sound or look like french cuisine at all, but I find the concept interesting.

is this just "machine" that is filled everyday with pre made food or actually fully automated? One would actually be impressive.

The machine comes with a cloned and partially sedated Alain Ducasse as a backed, fronted is fully automated.