Parton wasn’t always wealthy. She grew up in poverty and in her 1971 hit Coat of Many Colours describes how she would wear rags to school which her “mama” had knitted together.

In a 2017 BBC interview, she said her father gave her business lessons from early in her career.

“My dad wasn’t an educated man, he wasn’t able to read and write, but my daddy had a great sense of business,” she told the BBC’s World Service in 2017.

“So when I got into the music business, I thought of it as a business. And so I started early on keeping my own songs and my own publishing company.”

While her publishing company helped build her wealth, Parton had plenty of other business ideas.

In 1985, she co-founded a film and TV production company called Sandollar Productions, which helped to make 90s cult thriller Buffy The Vampire Slayer.

Then there was Dollywood – the theme park in in the foothills of the Great Smoky Mountains in her home state of Tennessee, which she became co-owner of in 1986. It had changed owners multiple times since it was first set up 25 years earlier and her buy-in exponentially boosted visitor numbers.

She kept improving the park. In 2015, she opened the DreamMore Resort, a four-star hotel and spa down the road from Dollywood. Today, many of Parton’s family members work at the theme park and it is the biggest employer in its county.

She launched the Dolly Beauty cosmetics line in 2025 and she opened Dolly’s Tennessean Travel Stop in June this year. The shop offers a signature coffee brand named Cup of Ambition, a nod to her Grammy-winning single 9 to 5.

Paul Milliken, a reporter from Fox 5 Atlanta who had interviewed Parton many times, said diversification was the key to her business success.

“It’s a lesson that continues from her to this day to young artists,” he told BBC’s Wake Up to Money.

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The robot pizza-making business has, it’s true, been littered with sorry tales of overcooked promises and melting fortunes. Besides Picnic, other companies that have come and gone include Zume, external and Pazzi, which used, external robot arms to assemble pizzas, as well as Basil Street, external, a purveyor of pizza vending machines.

Although so-called fast food might seem an easy target for automation, it’s proved harder than many expected. Plus, bringing robots into pizza restaurants could take away entry-level jobs in the hospitality sector. Is the future really filled with robotic pizza?

“We haven’t yet seen any of the success stories materialise the way some people thought they would,” admits Sara Senatore, senior restaurants analyst at Bank of America. Her employer has financial interests in multiple high street pizza chains including Papa Johns and Domino’s.

Food preparation bots are sometimes clumsy – dropping ingredients in the wrong places at times, she explains. Conversely, “Humans are very efficient at making pizza.”

But Kindell, despite his frustrations with Picnic, is surprisingly undeterred. He is a fan of full automation. “I want to be able to walk up to, let’s say, a type of kiosk, put in your order, and it makes a fresh pizza,” he tells the BBC.

Kindell, who once made all his dough by hand – until an elbow tendon injury forced him to investigate using machines instead, is now working on his own version of a pizza-making robot.

He declines to share details but the contraption will make square pan-style pies and that the machine is inspired by the way 3D printers work. If things go well, he says he could have a fully operational version of the device by the summer of 2027.

Given that he admits he has “no experience” in robotics, I question why he would want to invest in such a dicey business. Kindell says that failed pizza robot companies have nonetheless generated useful data and made strides in developing their technology. It’s just a matter of time before someone gets these things to work, he insists.

On jobs, he claims that even “fully autonomous” pizza robots won’t threaten workers. Kindell previously used Picnic’s robots at T-Mobile Park, home of the Seattle Mariners, a baseball team.

Usually, he’d need about 10 people to make pizza in such a setup. With the robots that number fell to just two. But the other eight people were still employed, he says, in roles where they interacted with customers, and advertised the pizza around the stadium.

“We had so many more people able to hand out the pizza,” says Kindell. “It was so much faster.”