Clearly, the observation was, just make the cutting mechanism work like a deli slicer, as opposed to a knife or whatever else the OP had in mind.
Clearly the observation is that these robots are blades that dont need handles because they do everything a handle-using human does without requiring an actual handle. See what I'm getting at? You're telling them they should use a better handle when handles have nothing to do with the actual subject at hand.
The hard part is picking up the vegetables and moving them without damaging them, filtering out the product that went bad after QC at the farm, measuring how much force to apply to both ends to keep it from falling apart, keeping an eye on gunk and cleaning it before it becomes a mechanical problem or food safety hazard, and on and on. You know, the things that you need humans for, not deli slicers.
That's what the OP had in mind. Not what kind of kitchen utensil to use.
Seriously, go back and read the original post. It's all about how hard it is to cut various vegetables. Not the stuff you mentioned. Think you better calibrate, son.
In the real world, tomatoes come graded. You pay a lot more if you want them all exactly the same size. They need to be washed, and frequently have woody stems that need to be excised. I didn't see that happening automatically.
And onions don't come pre-peeled in restaurant quantities. The pickle tube is going to jam. The condiments might signal you when they're out, but the nozzles are going to need a good cleaning.
I wonder if they're planning on going Juicero and selling their franchisees preloaded tubes.