A man carefully slices a loaf of rye bread. He piles lettuce leaves and slices of ham and cheese onto one slice, then tops it with another slice. The tasty looking sandwich finished, he cuts it neatly in two.

Across from him, another man pulls an iron plate of roast beef out of the oven; others chop cucumbers. On a nearby stainless-steel worktop, a woman carefully piles up coils of soft ice cream into cones.

It could be a scene in any big commercial kitchen, but one thing is missing: smell.