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Smart Kitchen Summit 2020 Sessions, Day One

This post includes all the sessions from Smart Kitchen Summit Day one.

Included below are videos from the following sessions:

  • Embracing Innovation in Trying Times – Riana Lynn, Peter Bodenheimer, Ali Bouzari
  • The Changing Consumer Kitchen in the Era of COVID – Lisa McManus, Eve Turow-Paul, Susan Schwallie
  • Data Driven Personalization of Food and Cooking – Victor Penev, Nick Holzherr, Stacey Higginbotham
  • Future Fresh: Rethinking the Vending Machine – Megan Mokri, Chloe Vichot, Chris Albrecht
  • Building a Cell-Based Meat Startup – Benamina Bollag, Justin Kolbeck, Brian Frank
  • Future Kitchen Demo: The Millo Smart Table
  • The Smart Kitchen Landscape 2021 – David Rabie, Ben Harris, Kevin Yu
  • Table Talk: Food Robotics – Sean Hsu, Glenn Mathijssen, Chris Albrecht
  • Table Talk: Food Tech Investment Landscape – Brian Frank, Brita Rosenheim, Surj Patel
  • Product Demo: Meet the PizzaBot 5000
  • Workshop: Hacking Your Way to the Next Great Kitchen Product

If you purchased a ticket to SKS and have not received your Spoon Plus account activation, drop us a line.

If you didn’t attend SKS and would like to see these sessions, you can subscribe to Spoon Plus here.

Restaurant Robots Used to Be About Labor, Now They’re About Hygiene

This was one of the takeaways from our virtual fireside chat on The State of Restaurant Robotics yesterday. Linda Poulliot, CEO of Dischcraft Robotics, and Clatyon Wood, CEO of Picnic, were our guests, and they shared their insights about what their customers are looking for with automation right now.

At the moment, restaurants, cafeterias and other food service establishments are looking for safety and hygiene, something that robots can definitely help with in a few ways.

For example, Picnic’s pizza assembling robot can top 200 pizzas in an hour without human hands ever touching them. The stretched dough runs on a conveyor belt where robotic nodes dispense the proper amount of toppings consistently. Not only does this reduce the number of people touching food, it also helps in small kitchens where there isn’t enough room for workers to socially distance.

For its part, Dishcraft offers dishes as a service to cafeterias, restaurants and more. Dirty dishes are picked up from a restaurant and brought to a Discraft’s facility where the robot cleans and inspects them better and more environmentally friendly than a human can. The company recently branched out into offering reuseable containers so restaurants can cut down on all the packaging waste that comes with takeout and delivery.

These were just a couple of topics we touched on during our exclusive Spoon Plus event. Spoon Plus subscribers can check out the full video from the event below.

If you’d like to see the full event video, future events and premium reports, interviews and exclusive research, become a member today!