New Yorkers will have more idle hours on their hands, or at least more time to watch otter videos at work, if Made Nice turns out to be the future of dining in New York.

The food appears within 10 minutes from the moment you walk through the door on West 28th Street. Before that happens, you choose one of the eight or so main courses pictured on the wall, give your order to an extroverted host who taps it into a hand-held screen, and mill around the silverware and condiment station until you hear your name and are handed your meal on a charcoal-colored tray that doubles as a place mat.

This routine may sound familiar and indeed it is, being the basic model of fast-casual restaurants from Shake Shack on down. Made Nice has nipped and tucked the formula all around, but the biggest difference is what’s on the tray. It’s not a burger or a grain bowl but a multicolored, photogenic and meticulously arranged plate that bears at least a familial resemblance to the cooking at Eleven Madison Park and the NoMad.

Like those two restaurants, Made Nice is under the ownership and direction of the chef Daniel Humm and his collaborator, Will Guidara. To bring some of their usual meticulous care and a few glimmers of their artistry to a high-speed operation is the trick Made Nice is trying to pull off. To do so, the two owners have requisitioned a sous-chef from Eleven Madison Park, Danny DiStefano, to run the enormous kitchen, while Mr. Humm waves his magic wand somewhere offstage.