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The Spoon

Daily news and analysis about the food tech revolution

Chris Albrecht

Coco Raises $36M Series A for Teleoperated Robot Delivery

Coco, a teleoperated robot delivery service, announced today that it has raised a Series A round of funding led by Sam Altman, Silicon Valley Bank and Founder’s Fund.

Launched a year ago, Coco makes a four-wheeled, cooler-sized robot that delivers food and beverages. Coco prepositions its robot at merchant locations in dense city environments, and advertises that it completes deliveries in 30 minutes or less.

Unlike other delivery robots like those from Starship and Yandex, Coco’s robots are not self-driving and are instead piloted remotely. As with Tortoise, another teleoperated delivery robot, by foregoing autonomy, Coco can get to market faster because it doesn’t have to deal with the same state and city regulations around self-driving vehicles.

According to the company’s Careers page, those driving the robots are called “Coconauts,” and Coco is currently hiring remote drivers for Hawaii, Nevada, and Texas. Responsibilities include “Remotely drive a robot: carefully and responsibly” and “Follow a map to and from your destinations.” Under Qualifications, Coco asks that you have a “Reliable, high-speed internet connection,” and “Experience playing racing video games” (hopefully not just Mario Kart).

Coco is raising money at the right time as the food and restaurant world is accelerating its interest in robots and automation. Sweetgreen just acquired the robot restaurant Spyce, and 800 Degrees Pizza will launch 3,600 Piestro-powered robot pizza making vending machines over the next five years.

Robot delivery itself is poised to take off. As Ali Kashani, Co-Founder and CEO of robot delivery company Serve likes to say — you don’t need a two-ton car on the road to deliver a taco. With their smaller footprint, delivery robots can help ease congestion on the road by removing unnecessary full-sized delivery cars. With its new funding, Coco will be able to get its robots on the sidewalks (and provide humans with “driving” gigs), and scale up to more cities sooner than some of its competition.

Sweetgreen Acquires Robot Restaurant Spyce

Salad chain Sweetgreen announced today it is acquiring the robot restaurant Spyce. The deal is expected to close in the third quarter, and terms were not disclosed.

Spyce was created by MIT alums and launched its first restaurant in the Spring of 2018, which grabbed headlines because of its use of robots to prepare each meal. The company partnered with chef Daniel Boulud to develop its menu and went on to raise nearly $25 million in funding. In November of last year Spyce re-launched itself, and introduced its new “Infinite Kitchen” robot, which allowed for more ingredient customization and could make 350 meals per hour. Spyce currently operates two locations in Massachusetts, one in Cambridge and one in Boston.

In the press announcement, Sweetgreen said Spyce’s automation technology will allow its workers to focus more on customers service, expand its menu into warm foods, and make meal preparation more consistent.

In June of this year, Sweetgreen confidentially filed to go public. CNBC today speculated that the acquisition of an automation company like Spyce could help Sweetgreen attract investors because the technology could help alleviate some of the labor shortage issues facing the restaurant industry at large.

Labor issues and the pandemic have accelerated interest in restaurant automation. In addition to robots being able to work around the clock without a break, robots don’t get sick and provide customers with a contactless food transaction. Sweetgreen’s acquisition comes less than a week after Creator, another robot-centered restaurant that has raised a fair amount of venture capital, re-opened its doors after being shut down by COVID last year. And just today, robot pizza maker, Piestro announced a partnership to deploy 3,600 units co-branded with pizza chain 800 Degrees over the next five years.

As the pandemic maintains a looming presence in our lives and automation technology matures, expect more announcements like this over the coming year.

Misfits Market Expands Availability to Four More States

Misfits Market, the online grocer that specializes in rescuing food products that might otherwise be thrown out, announced the geographic expansion of its services to four more states today. Misfits now delivers to Arizona, Nebraska, New Mexico and Oklahoma, bringing its total coverage area to 43 states plus the District of Columbia.

Founded in 2018, Misfits Market works with farms, distributors and even airlines to source a sell perfectly good food that would otherwise go to waste, at a discount. The company started selling imperfect or “ugly” produce, and has steadily expanded into other categories like pantry and packaged goods. For packaged goods, for example, if a production run of olive oil wound up printed with upside down labels, Misfits sells those bottles rather than having them be discarded. When the pandemic hit last year and flights were shut down, Misfits was able to obtain and sell things like the cheese plates airlines would have had to throw out.

Earlier this year Misfits raised a $200 million Series C round of funding and added proteins to its offerings. Like with other categories, Misfits finds places in the supply chain where there is excess or waste. In the case of meats, there are often whole cuts that aren’t in “season” during a particular time of year, or trimmings that typically get discarded that the company rescues.

Mail order groceries have had a pretty banner year when it comes to funding. Fellow rescued food service, Imperfect Foods raised $110 million, and Weee!, an online grocer specializing in Asian and Hispanic Foods raised $315 million. Part of what drove all this investment interest in online grocers is, of course, the pandemic, which pushed people into e-commerce last year.

The bigger question surrounding ship-to-home grocers like Misfits and Imperfect is whether customers will stick around with the less convenient mail order delivery as the pandemic (eventually) recedes. Survey data from Brick Meets Click shows that online grocery shopping has declined in recent months, with most of the drop occurring in the mail-delivered category.

Misfits, however, said it continues to grow. During a video chat last week, Vice President, Growth & Analytics at Misfits Market, Kelly-Marie Bermudez, told me that the company is experience 5x growth in both active customers and order volume. Additionally, Bermudez said that Misfits rescued more than 170 million pounds of food in 2020, and has already exceeded that figure in the first half of 2021.

800 Degrees and Piestro Partner to Create 3,600 Automated Pizza Kiosks

Piestro, which makes an robotic pizza kiosk, announced today that 800 Degrees Pizza will be using Piestro’s technology to offer a fully automated eating experience. According to the press announcement, the deal will have a projected order volume of 3,600 units that Piestro will produce and sell over the next five years.

Piestro’s machine is an automated pizza making kiosk. It holds the dough and dispenses sauce, cheese and a variety of toppings on demand to make a piping hot pie in three minutes. This is the first American restaurant brand partnership for Piestro.

Licensing out its technology is one of two go-to market strategies for Piestro, which will also own and operate a number of its own machines. Kiosks created for 800 Degrees will be labeled “800 Degrees by Piestro,” and will be placed in high-traffic areas such as airports, universities, hotels, etc. As part of the deal, 800 Degrees will have a number of machines that it operates to determine how customers are interacting with the kiosk. 800 Degrees Founder and Chef Anthony Carron told me by video chat this week that eventually the plan is to franchise out its machines to other owners.

Automated kiosks such as Piestro could have a lot of appeal for established restaurant brands looking to expand. With its small footprint, a kiosk can be installed just about anywhere there is power. This allows restaurants to put their brand in places without building out a full restaurant. Hotels, for example, could install an 800 Degrees pizza kiosk in the lobby to offer fresh hot pizza around the clock.

Carron said that this is his restaurant’s first foray into automation, driven mostly by two main factors. “Labor and consistency have been huge issues in our business,” Carron said. A robot like Piestro’s helps mitigate these issues as the robot can run all day without taking a break and makes the exact same pizza every time.

We are starting to more established brands partner with automated vending companies. Yo-Kai Express has already opened up its hot ramen vending machine platform to a number of well-known restaurants. And Chowbotics (part of DoorDash), which makes the Sally robot recently partnered with Kellogg’s to automate cereal and yogurt bowls for students at two different universities.

PMQ Pizza reported sales of pizza in the U.S. in 2020 topped $46 billion, which means there’s a huge opportunity for Piestro and other players in the automated pizza vending space. One big difference between Piestro and its competition right now is that Piestro makes its pizza on the spot. Other machines from API Tech, Basil Street and PizzaForno are storing and re-heating pre-made pizzas.

With the amount of money consumers spend on pizza, the ongoing labor issues and the pandemic still driving interest in contactless food retail experiences, we’re going to see a lot more pizza vending machines pop up, and a lot more co-branding announcements like the one from Piestro and 800 Degrees.

Orbisk Raises €1.05M for its Food Waste Fighting AI for Restaurants

Food waste fighting startup Orbisk announced today that it has raised a €1.05 million (~$1.23M USD) Seed round of funding. The round was led by FoodSparks by PeakBridge, with participation from EIT Food, and existing investors DOEN Participaties, and Brabantse Ontwikkelings Maatschappij.

Based in the Netherlands, Orbisk makes a computer vision based system for foodservice operators to identify and cut down on food waste. Restaurants and cafeterias install Orbisk’s hardware at their primary waste bin, and kitchen staff hold food being tossed out underneath the Orbisk camera. Using artificial intelligence, Orbisk automatically identifies the food while a scale weighs how much of it is being thrown out.

As we covered recently, Orbisk’s computer vision and AI system is powered in part with the help of data company Sama. As Orbisk came to market, its cameras captured thousands of images of different types of food to train its AI. Sama worked to structure that data so the algorithms could learn what items like “noodles” or “broccoli” looked like.

The system works for both pre- and post-preparation. For instance, restaurants can monitor what type food and how much of it expires before it even gets cooked. Or for more buffet style restaurants, the system can monitor how much of a particular dish is leftover.

Food waste is a big problem for the world. According to the United Nations Environment Program, about one-third of food produced in the world for human consumption (roughly 1.3 billion tons) gets lost or wasted. That’s inexcusable when there are so many food insecure populations around the world.

Thankfully there are a number of companies around the world tackling the problem. Orbisk isn’t even the only startup to offer such a system for commercial kitchens. Over in the UK, Winnow makes a system similar to that from Orbisk.

The pitch from Orbisk and others like it is simple. By monitoring what food gets thrown out, restaurants and cafeterias not only reduce the amount of good food going into the garbage, they also save money by not spending it on food that customers don’t want.

Orbisk Co-Founder and CEO, Olaf van der Veen told me by video chat this week that his company’s system is currently being used by 50 restaurants right now, and reducing the food waste of its customers by an average of 40 – 50 percent. With its new funding, Orbisk plans to continue developing its product, scale internationally and be in a couple hundred establishments by the end of this year.

Crypto Comes for Food Tech

I’m a little embarrassed to admit this now, but at the start of the year, I sort of dived head first into the world of cryptocurrencies. I hoovered up books like The Basics of Bitcoin, The Infinite Machine, and Kings of Crypto. I bought my first cryptocurrencies and was transfixed as the value kept going up and up.

To be fair, I was, and am, more interested in the mechanics of blockchain and smart contracts, the technology powering Bitcoin and Ethereum. So when Internet omnipresence Gary Vaynerchuk introduced his new NFT restaurant concept and Brave Robot announced it was accepting crypto payments, my knee-jerk reaction was eye rolling, but after sitting with it, I get it.

On Friday, Vaynerchuk’s VCR group announced the forthcoming NFT restaurant, which doesn’t appear to have a name yet, and won’t open until the fall of 2022. The website describes the restaurant as follows:

To experience the restaurant, guests will require a membership. Memberships can be purchased through an NFT (Non-Fungible Token).

The NFT will represent ownership of your membership which will provide access to the restaurant throughout the month, in addition to unlimited enjoyment of the cocktail lounge and access to private culinary experiences.

There will be 3 different NFT Tokens representing a multitude of experiences in the restaurant.

Each NFT is an asset and can be sold or transferred in the secondary market.

Emphasis on that last part is mine, but it’s also why I’m not just going to trash Vaynerchuk’s idea outright. Membership restaurants aren’t a new idea, but typically when you’re done with your membership at one, you’re done. You have nothing to show for it except the memories. With the NFT concept, however, you could potentially sell your spot for a profit if the value of the restaurant’s NFT increases. Vaynerchuk didn’t mention this outright, but because your membership is a smart contract, it could include provisions that ensure his restaurant gets a cut of any secondary or subsequent sale of that membership. That’s additional revenue for the restaurant.

Listen, I’m not saying it’s a great solution, or that more restaurants should adopt it, or that I would ever purchase such an NFT (I wouldn’t). But at least it’s an NFT with some utitility. Unlike the digital collectibles from Taco Bell, or the virtual dining NFT, Gary V’s idea gets you access to an actual meal you can eat.

The NFT restaurant wasn’t the only bit of blockchain news in the world of food tech last week. On Thursday, Brave Robot, which makes animal-free ice cream out of Perfect Day’s fermented dairy proteins, announced that you can now pay for your pints of ice cream with cryptocurrencies. The company’s direct to consumer site will accept payments in Bitcoin, Bitcoin Cash, DAI, Ethereum, Litecoin, or USD Coin. Cryptocurrencies are pretty volatile, so this could wind up being either a really good idea or a bad one, depending on which way the markets go.

What both of these announcements have in common, however, is showing how cryptocurrencies are steadily creeping further into the mainstream — and how the food industry is adapting to these changes. Creating restaurant memberships out of smart contracts and accepting Litecoin for ice cream is a far cry from the 10,000 bitcoins Laszlo Hanyecz paid eleven years ago to get a Papa John’s pizza delivered. But they aren’t ridiculous notions either.

As Brave Robot noted in its announcement, part of the reason for its acceptance of digital currencies was because millennials and Gen Z are adopting the technology. That’s not a guarantee that young folks will carry cryptocurrencies to become the de facto payment method of the future, but neither Gary V or Brave Robot should be embarrassed by their recent blockchain moves.

More Headlines

Forthcoming Tesla Humanoid Robot Will Get Your Groceries, But Should it? – Instead of building a biped, why not just send a self-driving car to get your groceries?

Melt&Marble Raises €750K Seed Round for its Fermentation-Based Fats – The B2B ingredient company can create different kinds of plant-based fats for different types of plant-based proteins.

Slice Launches Tiered Packaging for Its Pizza-Centric Tech Platform – Shop owners that need more digital capabilities can graduate to the Slice Premium level, which gives them access to online ordering, a customized website, and boosted search rankings on the marketplace.

Creator Re-Opens With a New Burger Making-Robot Customers Can Control – The new robot allows users to customize their burgers with seasonings, spices and sauces dispensed to the precise milliliter.

Forthcoming Tesla Humanoid Robot Will Get Your Groceries, But Should it?

Tesla is working on a bipedal humanoid robot that will get your groceries and take over other “dangerous, repetitive, boring tasks.” Company CEO Elon Musk unveiled Tesla’s robotic ambitions yesterday during the company’s AI Day.

The human-shaped robot will be 5 feet 8 inches tall, weigh 125 pounds and capable of deadlifting 150 pounds. Musk also reassured the crowd that “you can run away from it” and “most likely overpower it,” which are a couple of descriptors that are meant to be comforting but are actually just somewhat unsettling.

Tesla’s decision to go with a human-shaped robot bring up a question I asked last year — “Should food robots be humanoid?” If we are looking towards automation to make our lives easier and create more convenience, wouldn’t more distributed, industrial type machines be better? For example, is it faster to have an android wash dishes individually by robotic hand, or to have a dishwasher appliance clean them all at once? (Obviously the best solution is to have the robot load the dishwasher, but you get my point.)

Think about the grocery example Musk specifically called during his presentation. Fetching your groceries quite honestly seems like it would take longer for a bipedal robot that only moves at 5 miles per hour. Why not just autopilot a Tesla car to the grocery store to curbside pickup the food you ordered online. Sure, Tesla Bots could be useful in loading your trunk, but the car would drive itself back home. To be fair, Musk is a smart guy, so perhaps he meant the humanoid would act more like a house servant and bring your groceries from the car into your house.

But creating a humanoid robotic labor force is certainly more on-brand for the sci-fi inspired Tesla, which is also developing the Cybertruck, which looks like it was pulled from the movie MegaForce. There is theatricality to a humanoid robot, which is the reason some robot startups choose to go with the slower articulating arms. The robotic arms are part of the attraction. Watching an autonomous arm swivel about to make us drinks and meals scratches some basic itch we have to live in the future.

As part of his robot presentation, Musk envisioned a world where robots take over most of the everyday manual jobs that humans currently do. He also said that in doing so, we basically build an infinite labor force. He quickly added that if such a vision were to come to pass, there would need to be a universal basic income for displaced workers. The societal implications of an increasingly automated workforce are complex and need to be addressed sooner than later, but at least Musk is thinking of them now.

Of course, the bigger issue right now is if and when Tesla bots will actually make it to market. Sure, robots can do parkour now, but developing a smart useful robot assistant will take massive amounts of work. But, if anyone can will such vision into existence, it’s probably Musk.

Melt&Marble Raises €750K Seed Round for its Fermentation-Based Fats

Melt&Marble, formerly known as Biopetrolia, announced today that it has raised a €750,000 (~$876,000 USD) seed round to further develop its fermentation-based fats for plant-based foods. Nordic FoodTech VC led the round with participation from Paulig’s venture arm PINC, Purple Orange Ventures, and Chalmers Ventures.

In addition to the funding, the company is also debuting its new name, branding and direction. Under its previous name Biopetrolia, Melt&Marble used fermentation to create advanced biofuels. But as Anastasia Krivoruchko, Co-Founder and CEO of Melt&Marble explained to me via video chat this week, “We were looking at what our technology could do and saw we produce fatty acids at very high levels.” Additionally, not only were they producing fatty acids, but they could also adjusts the fermented fats to produce a variety of outcomes.

Melt&Marble is an ingredient company, so it will use this ability to manipulate fermented fats to produce a wide range of fats for other plant-based meat manufacturers. It can create fats specifically for plant-based beef, pork other meat analogues. It can also adapt its fat to work better with specific plant-based proteins such as soy, or peas. Because it is tweaking these compounds from the ground up, Melt&Marble can also change the nature of the fats created to deliver different textures, melting points, or even replace bad fats with healthier ones.

Plant-based proteins grab all the headlines, but developing the right kind of fats to go with it is equally as important for meat analogues. Other companies looking to develop plant-based fats include Australia’s Nourish Ingredients, which also uses fermentation to create fats, and Motif Foodworks, which was developing plant-based fats in partnership with the University of Guleph in Canada.

Meat&Marble itself is spun out of research done at Chalmers University in Gothenburg, Sweden. Krivoruchko said that the company expects to have its first prototype done by the end of the year.

You Can Now Buy Brave Robot’s Ice Cream with Crypto

Brave Robot is entering into the brave new world of cryptocurrencies. The company announced today that consumers can now by its ice cream made from fermented flora with Bitcoin, Bitcoin Cash, DAI, Ethereum, Litecoin, or USD Coin. Crypto payment is available on Brave Robot’s direct-to-consumer website and was made possible through a partnership with Coinbase Commerce.

Brave Robot’s ice cream is made using Perfect Day’s technology, which ferments micro-flora organisms to recreate dairy proteins. The result is animal-free milk, ice cream and other dairy products that closely mimic “the real thing.”

In its press announcement, Brave Robot explained the crypto move by writing:

With millennials and Gen Z adopting decentralized currencies and blockchain technology becoming one of the most significant technological innovations, Brave Robot is thrilled to integrate cryptocurrency payment options for consumers to facilitate secure online transactions through Coinbase Commerce. 

Cryptocurrencies have made headlines throughout the year because of a combination of sky-high values (one bitcoin was worth as much as almost $65,000 in April of this year) and its volatility (bitcoin fell to $29,000 per coin in July before rebounding back up to $46,000 as of this writing). This creates a bit of a dicey proposition for Brave Robot. The crypto people use to pay for ice cream today could be worth a lot more or a lot less in the coming weeks depending on the markets (excluding USD Coin, which stays at $1).

But raging volatility aside, cryptocurrencies represent a totally new way of thinking about money, just as Brave Robot/Perfect Day represent new ways of thinking about dairy. And at the very least, this stunt could help establish crypto as a legitimate payment method. So the marriage of the two actually makes sense.

Singapore: Crown Digital Installing Robot Baristas at 30 MRT Train Stations

Singapore-based Crown Digital announced yesterday that it will be installing its robotic baristas at 30 Mass Rapid Transit (MRT) stations in that country by the end of 2022.

Dubbed “Ella,” Crown Digital’s robo-coffee kiosk is 5 sq. meters, serves a variety of coffee and tea drinks, and can make up to 200 coffees per hour. While Ella uses an articulating arm to make and serve drinks, one of its standout features is its transparent screen that can display information about drinks, orders and even full-motion videos and graphics.

For these MRT installations, Crown Digital has collaborated with Stellar Lifestyle, which has “expertise in property and retail management, media and digital advertising solutions,” according to the Crown Digital announcement blog post. Crown Digital also wrote that Stella Lifestyle has invested an undisclosed sum in Crown Digital’s pre-Series A round of funding.

This is the second rail network that Crown Digital has partnered with, following a pilot deal with Japan’s JR East‘s train stations signed at the end of last year. With their high-traffic audiences looking for refreshment on-the-go, transit hubs like MRT stations and airports are popular target markets for robotic coffee kiosk companies that are just now coming market such as Crown Digital, Smyze, and Cafe X.

Another benefit to robotic coffee baristas in these pandemic times is that they are contactless. Robots don’t get sick, and don’t act as a vector of viral transmission the way that humans do.

While there are a number of robot baristas coming to market, we have yet to see big coffee chains jump into automation. The exception is Costa Coffee, which bought Briggo last year and re-branded those Coffee Hauses into Costa Coffee BaristaBots. Though I suspect that as more deals like Crown Digital’s start popping up, we’ll soon see other big coffee brands like Starbucks and Dunkin add their own robots as well.

Creator Re-Opens With a New Burger Making-Robot Customers Can Control

Creator, the San Francisco restaurant made famous by its burger-making robot, was among the thousands of restaurants shut down by the pandemic (even though it engineered an awesome germ-free airlock delivery system). But the restaurnt announced today that it is back with a new location in Daly City, California, and that is has a brand new robot that customers can control.

Creator’s new robot is a little different from its first incarnation, offering a new array of functionality. The robot is faster, capable of cooking a burger in less than four minutes (when there are no other burgers in the order queue). It also holds 25 different seasonings and sauces that can be dispensed down to the milliliter. Gone from this version of Creator’s robot, however, are the automated toppings like lettuce, tomato and cheese, which humans will no apply to the burger themselves.

But perhaps the biggest change for Creator’s robot is how customers can interact with it. “We’re going to allow anyone to take control of the robot,” Creator Founder Alex Vardakostas told me via video chat this week. Customers can download the Creator mobile app and tweak the seasonings and sauces to their liking. These settings can then be saved and shared, which allows for someone like a well-known chef to “brand” their own burger program that people can replicate.

Another nice new feature is that when you place an order now, Creator’s system will let you know exactly long your wait time will be before your food is ready for pickup.

In addition to all these front-facing changes, Vardakostas said that there are also a number of back-end improvements to the robot that help with production and growth. “The new system is hyper scalable,” he said, “and way more reliable.” It’s these types of back-end changes that will allow Creator to manufacture robots en masse and expand in different ways. Vardakostas said that Creator’s growth will include a mix of owned and operated locations, licensing deals that still carry the Creator brand, and a white-label approach where the machine is modified for another restaurant’s use.

Despite all this technology, Creator remains a very human-focused eating experience. Vardakostas said his team looked at using ordering kiosks, but decided to stick with human order takers. “For a lot of us, we want to talk to a human,” he said.

Speaking of humans, unlike other restaurants, Vardakostas said that finding and hiring workers has not been a problem. “Labor has been a slam dunk. It’s been super easy,” he said. Part of that Vardakostas attributes to Creator being as much a tech company as it is a restaurant company. “Overall, a lot of people want to move into tech,” he said. But there certainly other factors at play, such as not having to work over a hot grill (since the robot does the cooking), Creator also helps with professional development by paying for things like Coursera classes (though a lot of QSRs offer something like that now). Creator does provide an upward path into the technology/robotics sector, however. Vardakostas said that Creator recently promoted two restaurant workers into its development lab.

Creator is part of a larger movement towards automation in the food industry, which has been accelerated by the pandemic. Robots can work all day without taking break, don’t get sick or injured, and can help free up space for social distancing in the kitchen. As a result, there are a number of restaurant robots either at market or on their way. Miso Robotics’ Flippy is working the deep fryers at White Castle. Hyphen just introduced its new Makeline robot assembly system for Sweetgreen-style restaurants. And Picnic just announced the commercial availability of its pizza assembling robot.

For those in the Bay Area who have not yet tried Creator’s robot-made burger (ed. note: They are delicious), you can visit the restaurant’s new location in the Westlake Shopping Center at 514 Westlake, Daly City.

SJW Robotics Aims to Franchise Its Automated Asian Meal Kiosk

One of the emerging trends we’re seeing in food robotics is the fully automated restaurant-in-a-box-style kiosk. These are big, standalone devices that store ingredients and cook up a variety of dishes. Already we’ve seen announcements for such machines from Hyper, Mezli, and Wavemaker Labs with its Nommi. Now you can add SJW Robotics to that list, as the company has plans to franchise its automated restaurant-in-a-box that serves Asian food.

SJW has yet to officially name its automated restaurant concept, but the kiosk itself is 100 sq. ft, holds 36 different ingredients, and uses induction heating. While the outside doesn’t have branding yet, the internal robotics system is referred to as the “RoWok” (robot + wok). It can make one meal in about a minute and a half, though as the machine gets up to speed it can make six meals concurrently, dispensing each one in under a minute. It can make 250 meals before it needs to be refilled.

Nipun Sharma, CEO of SJW Robotics, explained to me by videochat this week that he’s interested in building his own restaurant brand through franchising. People interested in installing one of these kiosks will need to buy the robot for $200,000, pay a $25,000 franchise fee and pay 5 percent royalty.

SJW’s model is different from the approach other players are taking. Hyper plans on licensing its automated pizza technology to bigger brands, while Mezli says that it is more of a food company that plans to open up a number of its own restaurants (which could involve franchising, but Mezli didn’t mention that when I spoke to them earlier this year). SJW’s robot is also a little different in that it appears to be more of an indoor-based system, rather than the ruggedized shipping containers Hyper and Mezli are using that can be installed outside in places like parking lots.

Right now SJW is still developing its prototype. Sharma said that the company has raised an undisclosed round of funding and will be debuting a fully working version of its kiosk this October.