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The Spoon

Daily news and analysis about the food tech revolution

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Zippin Checks In at JFK With Autonomous Checkout Technology

Delivery & Commerce

In a hurry but still hoping to grab a snack before you jump on your flight? If you’re at JFK in New York City, you might be in luck, at least if you’re passing Gate B 42. Because that’s where the airport just teamed up with Zippin, a maker of AI-powered cashierless checkout technology, and SSP America, an airport foodservice operator, to launch a new grab-and-go convenience concept called Camden Food Express.

According to the release sent to The Spoon, here’s how it works: Customers enter the store through a turnstile tapping their credit card as they enter and begin shopping by picking items off shelves. As they do, Zippin’s AI system automatically identifies the items and builds the customer’s virtual cart with the corresponding monetary value. When the customer leaves the store, the total amount spent is automatically charged to the card the customer used to check-in at the store entrance.

For Zippin, its partnership with JFK and SSP is a nice feather in the cap for a company with a portfolio of deployments, including hotels, stadiums, and grocery stores. Zippin’s move into airports follows other cashierless tech platforms like Amazon’s Just Walk Out, which showed up in Dallas airport earlier this year.

The embrace of cashierless tech is part of a broader exploration by airports of food tech. In recent years we’ve seen airports roll out delivery robots, pizza robots, and coffee robots, to name a few, as well as next-generation vending machines. For JFK, the rollout of Camden Food Express follows the October launch of a multi-brand automated retail center created in partnership with Hudson.

7-Eleven & Nuro Launch California’s First Autonomous Delivery Service

Delivery & Commerce, Robotics, AI & Data

7-Eleven announced today they are launching an autonomous delivery pilot program in Mountain View, California, in partnership with autonomous delivery tech startup Nuro.

While the Golden State has been a hotbed of activity for autonomous delivery for sidewalk bots, California has trailed Texas in the rollout of autonomous on-street deliveries. All that changes today with the launch of the Nuro pilot, which will be the first commercial autonomous delivery service in the state of California. The path for the program was paved late last year when Nuro received the first-ever Autonomous Vehicle Deployment Permit from the California DMV.

As with other Nuro rollouts, the 7-Eleven deployment will eventually use both the company’s proprietary R2 robot and Toyota Prius’s equipped with Nuro’s self-driving hardware and software. However, according to the announcement, the pilot will begin with outfitted Priuses that include a human driver in the driver’s seat. These “autonomous vehicle operators” will monitor the technology and ensure an optimal delivery experience, but will not bring the delivery to the door of the customer so as to make the service feel as ‘human-free’ as possible. Eventually, the two companies plan to introduce the Nuro R2 bots (without human drivers) into the pilot.

Customers in the Mountain View area who want to try out the service can start by placing an order with the 7-Eleven 7NOW app. After choosing autonomous delivery, customers should see a Nuro-powered Prius pulling up with their Slurpee and cheese dog order within 30 minutes. The service will be available to those nearby the 7-Eleven at 1905 Latham Street in Mountain View. Deliveries will be available from 8AM–9PM, seven days a week.

You can watch a video of how the 7-Eleven/Nuro pilot service below:

7 Eleven and Nuro Pilot Autonomous Delivery in California

With New Funding Mustard Adds More Relish to the Food Ordering Experience

Education & Discovery

For hungry L.A. diners unable to decide between the Caliente Burger from Tommy’s in Van Nuys and Yukdaehang from a Korean restaurant in Los Angeles, Mustard may be the perfect video condiment. The Mustard app allows users to browse, compare, select, order, and have their food delivered from a vast cornucopia of eat-it-now options. And one cannot deny the mukbang element of watching others salivate over their spicy ramen bowls.

“People are discouraged by the food ordering process,” Mustard CEO Diana Might said in an interview with The Spoon. “The format of menu ordering is outdated.”

Inspired by an uptick in food delivery during the pandemic, Might and her co-founder Chief Product Officer David Currant recognized an opportunity to give social media users an easy soup-to-nuts process to order food. It starts with a video showcasing a given menu item and ends with the ability to select a delivery service to bring it to their home in short order. The videos are uploaded by what Might call “influencers” to the Mustard platform where the content is “Mustardized” and then, for now, returned to the author for uploading to social media. The result is a clip that allows the customer to see the duck meat, Wagyu beef, or bagel up close and personal with a narration from the video creator. An icon allows the viewer to click and order what they see on the screen.

Currant explains that Mustard’s technology uses several distinct data feeds that show the restaurant’s location, menu item, price, and delivery providers. Not willing to divulge the company’s secret sauce, which combines these varied data points, Currant acknowledges the use of computer vision and that the company’s platform is extensible to other areas such as travel.

Mustard is off to a good start, recently securing a $1 million investment from Operate Studio, Newfund, Great North Ventures, and Fund LA. “Mustard is disrupting the food industry by connecting food content consumption and IRL experiences together,” says Newfund’s Christy Wang, who believes Mustard has the potential to dominate the food vertical in the social video app space. “Food videos are mostly viewed and loved on social media, yet they are not actional and informative. Mustard closes the loop by integrating the ordering and booking process right at the moment of food content consumption, providing actionable menus and interactive food experiences within one video.”

Currently, the revenue model rewards content creators with a small affiliate fee, with Mustard getting paid based on the delivery service and their special promotions and offers. At this point, Might explains, the restaurants become the beneficiaries of the app but do not pay anything for the customer acquisition. Soon, the CEO says, that could change.

The company hopes to make its service even more user-friendly by eliminating the friction in the delivery process. Now, an influencer uploads its video to Mustard to be mustardized (tagged with price, restaurant location, delivery service, etc..). The same influencer uploads it to social media—most often Tik-Tok or Instagram. Might says it won’t be long before videos can be sent directly to Tik-Tok from the Mustard platform.

In theory, Mustard is available worldwide but is focused on the 8,000 restaurants in the Los Angeles area with more than 1,000 active users. The initial goal is to expand into other parts of southern California and grow organically throughout the United States.

The Media Was Fascinated with a TikTok Video of a Robot at Denny’s. Here’s What it Means.

Robotics, AI & Data

Maybe it was a slow news week. Perhaps it was the sight of pancakes hitching a ride on a robot at America’s late-night diner. Whatever the reason, it seemed like every news organization wrote the same story about a TikTok video of server-robot showing up to dish out breakfast at a Denny’s.

They all had a variant of the same headline: “Viral Video of Robot at Denny’s Sparks Debate.” From there, the authors sifted through comments made by TikTok viewers, some cheering the idea of faster service and lower tips, others angry about a robot stealing a job.

While the sudden interest in a social media post about a server robot may say as much about the modern media landscape as it does about the use of robotics at restaurants, the reality is Denny’s deploying robots is kind of a big deal. After all, as America’s most famous 24-hour diner, Denny’s holds a special place in our collective consciousness, a place where almost anyone can get a cheap meal as well as apply for – and often get – a job.

And it’s these two things that Denny’s represents – a place with affordable food and an employer of everyday Americans – that seemed to be in tension with one another when looking at both the comments on the video on TikTok as well as the framing by the media.

Media coverage of robotics in food service has been evolving over the past year, with news organizations going from gee-whiz articles about a cool new novelty to increasingly viewing the use of robotics as a direct result of hiring difficulties due to the pandemic. Of course, this new framing isn’t altogether wrong, as hiring has been difficult. Still, the reality is a bit more nuanced and has as much to do with fast-changing restaurant industry business models and changing consumer eating patterns as it does with hiring difficulties.

No matter the reason, the wider arrival of robotics at Denny’s and restaurant chains is raising the profile of these solutions and looks to be sparking a broader conversation about the impact of automation on the experience and the livelihoods of those in the service industry. This increased spotlight will also likely mean a more jaded framing of food robotics by the media, much like we’ve seen when it comes to their coverage of social media and privacy. While this isn’t necessarily a wrong reaction – it’s the media’s job to be skeptical – a pendulum swing is something the industry should be prepared for.

For the average consumer, the use of robots remains a curiosity. There hasn’t been – at least not yet – a rise of an organized Luddite anti-automation reaction to food robotics. However, the passion in some of the comments on TikTok could be the canary in the coalmine signaling one may be on the way.

As for companies like Bear Robotics – the provider of Denny’s server robot – business just continues to grow. I checked in with Bear Robotics COO Juan Higueros on how the Denny’s rollout is going.

“They have moved fairly quickly,” he said.

According to Higueros, it’s the operators on the front lines who are looking for answers. “What’s interesting is that this is a bottom-up movement by franchise owners that are really pulling for our solution.”

You can watch the TikTok video that sparked the conversation last week below.

@miabellaceo

Early morning breakfast at Denny’s I did give the server hot apple pie mini melt sample..

♬ original sound – Bob

Watch Nala Robotics’ Robot Chef in Action

Robotics, AI & Data

A restaurant that can serve millions of different dishes, is open 24/7, and doesn’t close on holidays sounds like a dream, right? After three years in the making, Nala Robotics has made this dream a reality with its fully automated robot kitchen that opened on November 11th in Naperville, Illinois.

The first automated restaurant/kitchen by Nala Robotics is called One Mean Chicken, and it serves wings and fried chicken. It is manned by multiple robots powered by artificial intelligence and machine learning, which do not need human intervention to function. Without the need for humans, Nala’s restaurant can operate throughout the day and night, on holidays, and without social distancing considerations.

Watch this video to see the robots preparing food:

Recipes can be uploaded by the user to the recipes catalog, and the robots can learn to make any dish within just a few minutes. This easily gives restaurant concepts the opportunity to offer multiple cuisines under one roof.

Nala’s use of articulating robotic arms to do everything from prep, cook, and more while handling a variety of cookware and utensils is reminiscent of Moley’s chef robot, which the UK-based company announced general availability for last year. Unlike Moley, Nala is exclusively targeted for commercial foodservice applications, whereas Moley is targeted both towards high-end residential installations in addition to commercial applications.

According to Ajay Sunkara, the founder and CEO of Nala Robotics, “Being AI-powered, the robotic chef gets better and better every single day. The more it cooks, the more it’s going to learn and master these recipes.”

Restaurants around the country have been facing major labor shortages in 2021 due to the aftermath of the pandemic, and over 25 percent have reported that they are struggling to hire line cooks. Automated kitchens like Nala, and others such as Mezli, Spyce, and Cala may prove to be a viable solution to these ongoing shortages.

Nala Robotics will soon open two more restaurant concepts in the same location as One Mean Chicken (in Naperville’s Mall of India). The next to be launched will be Nala’s Thai 76 (Thai food) and then Surya Tiffins (South Indian food). In 2022, Nala plans to open 10 restaurant locations, and then 100 locations by 2024.

Carrefour Teams With AiFi to Launch Cashierless Convenience Store in Paris

Robotics, AI & Data

French retail giant Carrefour announced today the company has teamed up with AiFi, a maker of machine-vision powered checkout tech, to launch a cashierless convenience store called Carrefour Flash.

Unlike Amazon Go or other cashierless platforms that require an app, smart shopping basket, or biometric check-in, AiFi’s technology utilizes a network of cameras on the retailer’s ceiling that monitors a shopper as they move through the store and pick items up off the shelves for purchase. The computer vision’s AI creates a keypoint tracking system that creates a unique digital avatar for each customer. The system identifies each avatar by measuring the unique distance between the customer’s elbow and their hand. Because the system doesn’t require a unique biometric identifier such as a palm, facial or retinal scan, it ensures customer privacy despite using biometric tracking.

As the customer picks up items around the store, the AiFi system creates a virtual shopping cart. The system utilizes a network of 60 HD cameras and over 2000 sensors built into store shelves to track a shopper’s activity and assign it to their avatar. Once done, the customer walks up to a payment terminal to see their shopping basket and total bill within a few seconds.

This move by Carrefour is just the latest example of a retailer embracing tech that frees shoppers of checking out via a cashier. The wave of cashierless shopping formats, which kicked off in earnest with Amazon’s launch of their Amazon Go store in Seattle in early 2018, has only picked up steam over the past year and a half. One reason for the surging interest is the growing expectation from customers for low-contact ways to shop during the pandemic. The other primary driver is persistent labor shortages as food retailers deal with the high turnover of frontline workers; cashierless store concepts give them a way to operate without hiring and training new cashiers.

The Carrefour innovation team incubated and fine-tuned the new concept over the past year at the company’s headquarters in Massy, France. At launch, the new Paris store will have a total of 900 items for sale.

You can get a sneak peek of Carrefour Flash in the video below:

Shopping in a flash with Carrefour Flash powered by AiFi

With Food Scan, Snapchat is the Latest Company Trying to Create a ‘Shazam for Food’

Foodtech, Robotics, AI & Data

Last week, Snapchat became the latest company to add an AI-powered food scanning and recognition feature to their product. Called Food Scan, the new feature enables Snapchat users to scan food items and get recipe suggestions and other information about the food.

Here’s how it works:

Snapchat users can scan food by opening up the AR bar within Snapchat from the main camera menu option. From there, they choose to scan and click a picture of the food item. Snapchat’s AI will process the image and suggest a recipe from partner Allrecipes, as well as serve up other information, such as a Wikipedia page, about with the item.

According to Snapchat, the feature has access to over 4 thousand recipes and can process up to 1500 ingredients. However, based on my own attempts, the product may need to add a few more items to the list to be helpful.

When I scanned Campbell’s Cream of Celery Soup, it offered up recipes for Campbell’s bacon soup. A scan of Adam’s peanut butter resulted in recipes for tahini. The closest match came from a scan of a navel orange, which resulted in a Wikipedia page for a mandarin orange and recipe recommendations for mandarin orange cake and mandarin orange salad.

Here at The Spoon, we’ve written a lot over the years about attempts by companies to create a ‘Shazam for food.’ Big tech companies such as Microsoft, Pinterest, and Google have been at work at this for some time, as have appliance brands like Samsung and Whirlpool. Part of the reason so many have dedicated resources to building augmented reality and AI products for food recognition is, quite simply, because food is one of the easiest product categories to recognize and create databases around. But it’s also because food recognition unlocks numerous commerce, health and nutrition tracking, and kitchen management scenarios if done right.

Snapchat’s new Food Scan feature, while pretty rudimentary at this point, clearly has designs on building potential revenue through shoppable recipes and product recommendations. However, I can also see it becoming a broader food-related augmented reality recommendation tool that suggests, similar to Alexa’s new What to Eat skill, restaurants, meal kits, and other potential monetizable recommendations.

FryAway Turns Your Used Cooking Oil Into a Disposable Solid

Education & Discovery

When used cooking oil gets poured down the drain, it doesn’t disappear. It ends up in sewer systems, where it congeals. Over time, more oil and other debris amasses, forming blockages called fatbergs—which cost some cities millions of dollars per year to clean up, and can also cause sewer overflows that pollute surrounding waters.

The alternative method for getting rid of cooking oil—pouring it into a plastic container or glass jar, waiting for it to congeal, and then throwing it away—isn’t perfect, either, as it relegates a recyclable container to a landfill.

FryAway offers another solution. The plant-based powder transforms liquid oil into a solid that can be scooped out of the pan or fryer and thrown away. This week, The Spoon joined FryAway’s founder and CEO Laura Lady on Zoom to find out where the idea came from, and how the product works.

The story of FryAway starts with Lady’s own love of cooking. “Not only am I from New Orleans, I’m also a Latina from New Orleans, and I think it’s pretty safe to say that we love fried foods,” she told The Spoon. “I cook a lot at home. I fry a lot. I am guilty of having poured oil down the drain and not really thinking about where it went.”

Lady first learned about fatbergs and sewer overflow through conversations with friends. At one dinner party, a friend brought up a Japanese product that solidified cooking oil, making it easier to throw away. The idea caught Lady’s interest, and after looking into the product, she decided to develop a similar solution for the U.S. market.

Before FryAway, Lady worked in marketing and product development for children’s toys. “I think product development in general is very much about solving problems creatively. When it comes to toys, you’re trying to figure out how to bring a character to life,” she said. In founding FryAway, she carried over that problem-solving experience into the food space. “It was like bringing two universes together—one being my love for building brands and products, and the other being my love for food.”

During the product development process, Lady drew on chemistry knowledge from her undergraduate years. “I started researching, reading, trying to figure out how an oil could be solidified,” she said. “And I came across the process of hydrogenation, where you add hydrogen to a molecule to harden it.”

Hydrogenation is a familiar term because the process is used in the food industry. Margarine, for example, is made by solidifying vegetable oil using hydrogen-rich saltwater. And that’s basically how FryAway works: You stir the product (a hydrogenated fatty acid) into your used cooking oil while it’s still hot, and a reaction occurs between the two, causing the fat to solidify.

“Once the mixture cools down to room temperature, you start seeing that transformation from liquid to a gelatinous form to a waxy, hard substance that can then be tossed in the trash,” Lady said. “As it solidifies, it will also trap all of that gunk and debris that’s left behind when you’re frying, so that all of that comes out of the pan in one easy step.”

Two versions of the product (one for pan frying, and one for deep frying) are available to consumers on the company’s website and via Amazon. The team is mostly relying on word-of-mouth marketing to raise awareness about the product.

While larger commercial kitchens are already required to use oil remediation services and grease traps, there could be applications for FryAway in smaller restaurants and catering operations, Lady said.

The company has plans to launch a third product in early 2022, and after that, Lady will continue to explore other solutions for repurposing used cooking oil. Driving that expansion and exploration is the idea that we all want to take care of our shared infrastructure and environment—but need simple ways to improve our habits. “At the end of the day,” Lady said, “it’s about making life easier for those of us who love to cook.”

Amazon Alexa Expands Food Personalization Features With Launch of ‘What to Eat’

Connected Kitchen

Last week, Amazon launched a new personalized meal recommendation feature for Alexa called ‘What to Eat?’. The new capability, which was part of a slate of new features for Alexa first teased at the end of September, gives users recommendations for restaurants, recipes, prepared items, and more based on their preferences.

What to Eat is an expansion of the personalized food recommendation capabilities of Alexa that the company began rolling out earlier this year with the ‘What’s for Dinner’ feature. Where What’s for Dinner offers personalized recipe ideas based on past purchase behavior, What to Eat goes a step further by recommending options based on a user’s dietary preferences and restrictions shared with Alexa.

Once a user asks, “Alexa, what should I eat?” the voice assistant will share recommendations for restaurants, recipes, prepared food, and meal kits. Users can share their preferences and restrictions by telling Alexa to “open my food preferences.” From there, they can choose a primary diet profile from many choices that include vegetarian, paleo, keto, kosher and more. They can also add various dietary preferences such as low-salt, gluten-free, low-carb, egg-free, and more.

I tried out What to Eat on my Echo Show. After asking Alexa, a screen popped up with a Blue Apron meal recommendation at the top and then buttons for restaurants, recipes, and prepared food recommendations.

Once I clicked a level down from each topline option, I got more choices from Alexa. For example, under recipes, I chose a shoppable recipe from Amazon partner SideChef. Once there, I had my choice of step-by-step instructions for the recipe, adding ingredients to a shopping list or directly to my Amazon Fresh cart.

When choosing restaurants, a ‘nearby restaurants’ screen popped up with three options less than a mile from my home. From there, I could filter by delivery, pickup, reservations, or open now.

When I clicked on prepared foods, a screen popped up with Whole Foods chicken tortilla soup as the featured item, as well as the option to filter by Amazon Fresh, Whole Foods, or food type (salad, soup, vegan, etc.).

This evolution of Alexa’s meal personalization capabilities gives Amazon monetization opportunities through a user filling up their e-commerce basket with ingredients via a shoppable recipe, selling prepared foods from Amazon Fresh or Whole Foods, or by gathering a spiff for a restaurant recommendation. While not all of these opportunities are created equal – Amazon obviously gets a bigger share of the spend when customers add a recipe to their Amazon Fresh basket as compared to when a user eats out at a local restaurant – What to Eat entrenches Amazon deeper into the decision-making process of the consumer.

It also shows the uneven playing field for Amazon’s kitchen commerce efforts compared to other voice assistant players. After helping to create the category in 2015, Amazon continues to be the runaway leader in the US smart speaker market share, logging 69% of all installed speakers as of mid-2021. A good chunk of those smart assistants resides in the kitchen where users often will ask for recommendations, add things to a shopping list, and more. All that activity enables Amazon to profile us and, now, make money at every step in the meal journey.

The head of Alexa’s kitchen team, Mara Segal, talks about the new feature and how it allows Amazon to touch the meal journey from end to end in her interview for Amazon Devices’ blog:

“Customers consume roughly 20 meals for the week,” Segal said. “Finding a recipe, getting groceries, picking restaurants, and cooking a meal—it all takes time. We think customers will be excited to break out of their routines and get quick, personalized assistance. With What to Eat and our suite of Alexa Kitchen features, we can make the food journey easier end-to-end—getting that great idea, saving favorites from different food and recipe providers in one place, adding ingredients to the Alexa shopping list or cart, and cooking meal kits or recipes hands-free with Alexa’s assistance.”

Nuritas Raises a $45 Million Series B Round For AI-Powered Peptide Discovery

Foodtech

Ingredients startup Nuritas announced earlier this month that it has completed a $45 million Series B round. The new funding will help the company to expand globally and scale its tech platform for peptide discovery.

Like proteins, peptides are made up of amino acids. But while proteins consist of long chains of amino acids, peptides are smaller and easier for the body to break down. Nuritas uses its artificial intelligence-powered tech platform to look for new, bioactive peptides in familiar food sources. The resulting ingredients are likely to find applications in the next wave of plant-derived nutritional supplements.

After the artificial intelligence platform makes its predictions about useful peptides, the Nuritas team produces them in experimental quantities and performs in vitro, cell-based testing. If that initial testing confirms the platform’s predictions, the team scales up production, and then moves to preclinical and clinical testing phases to understand the peptides’ effects on human health.

Since its founding in 2014, Nuritas has launched PeptiYouth™, an ingredient that the company says improves cellular regeneration to slow visible signs of aging. They’ve also introduced PeptiStrong™, discovered in fava beans, which improves muscle synthesis and reduces muscle loss. The company plans to introduce both products to the market in early 2022.

The team has established partnerships with big food industry names, including Nestle and Mars. They also plan to explore applications for peptide ingredients in the medical food and cosmetics industries.

Nuritas’ Series B round was led by Cleveland Avenue, a Chicago-based venture capital firm and accelerator for food and restaurant tech startups. (Also in Cleveland Avenue’s portfolio are Beyond Meat and Bartesian, the countertop cocktail-mixing robot.) Participants included food and agriculture investors Wheatsheaf Group and Cultivian Sandbox Ventures, and the European Circular Bioeconomy Fund.

“Our new investors bring a wealth of invaluable expertise,” company founder and CEO Dr. Nora Khaldi said in a press release, “and this latest round will help to build our US headquarters, continue to expand our team, scale our platform to discover more life-changing ingredients and accelerate our route to market.”

Last year, The Spoon noted the rise of computational biology startups taking a targeted approach to ingredient discovery. Nuritas currently boasts the largest peptide knowledge base in the world—and with tools like machine learning becoming more and more relevant to food innovation, that invisible infrastructure could position the company to play a big role in the ingredients supply chain of the future.

Walmart’s Had a Big Month When it Comes to Autonomous Robot Delivery

Delivery & Commerce, Robotics, AI & Data

It’s bragging time in Bentonville.

That’s because America’s biggest grocery retailer recently achieved two big milestones in autonomous delivery.

The first milestone is on the autonomous middle-mile front where Walmart and partner Gatik announced they had initiated daily driverless-truck delivery in Walmart’s hometown of Bentonville, Arkansas. Walmart had started working with the maker of middle-mile autonomous box trucks in 2019 and by last December, the two received approval from the Arkansas State Highway Commission to remove drivers from the vehicles. In August, the two started trialing autonomous delivery runs between Walmart dark stores and local markets. And last week, the companies announced they are doing multiple driver-less truck runs per day, seven days a week.

The Gatik Autonomous Delivery Vehicle Delivering Products for Walmart

The other big autonomous delivery news for Walmart is the launch of the company’s drone delivery service.

This week the retailer’s drone partner Zipline announced the two had launched a drone delivery service in the northwestern Arkansas of Pea Ridge. Zipline’s technology utilizes a 25-foot take-off and landing platform which is located directly behind the Walmart Neighborhood Market location in Pea Ridge. There, a Walmart employee hands a package to a Zipline employee, who will then load the package into the belly of the drone for delivery. Once the drone reaches the delivery destination, the package is dropped over its target, where it will float down to earth thanks to an attached biodegradable parachute. The service area is within a 50-mile radius of the store.

The launch of drone delivery has been a long time in the making for Walmart. The company first started testing drones way back in 2015 and, ever since that time, has been running pilots and inking partnerships. In the meantime, Walmart’s competitors have been investigating drone delivery, which is perhaps why the giant retailer has picked up the pace over the past year.

Zipline Partners With Walmart on Commercial Drone Delivery

So Walmart appears to be making headway in drones and autonomous middle mile delivery, but what about road or sidewalk delivery to consumers? The last time we heard of Walmart making any moves in that space was when the company trialed with Nuro and Udelv in 2019, but they’ve been relatively quiet on that front. And as for sidewalk bots, the company hasn’t really shown any interest publicly, but that’s not to say they aren’t talking to folks.

Serve Robotics Adds Former GoPro Exec To Lead Development of Autonomous Sidewalk Robots

Robotics, AI & Data

Serve Robotics has hired Euan Abraham to head up the development of the company’s autonomous sidewalk delivery robots, the company has told The Spoon. Abraham, who in the past led the development of GoPro’s Karma drone and has also had stints leading engineering teams at Apple and smart lock company Otto, will become the company’s Vice President of Hardware Engineering effective January 2022.

The new hire is a sign the company is entering a new phase, according to Serve’s CEO, Ali Kashani, who sat down with The Spoon this week to talk about the hiring of Abraham.

A big focus for Abraham will be to take a company that has primarily been focused early on developing a robot and optimizing its capabilities through its initial trials in West Hollywood to one that can deploy large fleets at scale across multiple markets.

“This is a space that has kind of reached readiness for scale,” Kashani told The Spoon. “So we are at a very pivotal point where we are no longer trying to develop something. We have developed something, and now we are putting it to use.”

It’s not just about scaling but getting better, according to Kashani. “It’s easy to get distracted with scale where you lose your innovative edge. We want to continue to iterate on our hardware, and we don’t want to stop here. We want to keep making it better.”

The areas where Kashani thinks Serve can get better are areas where he believes the company already stands out from its peer group, the first of which is autonomy. He says Serve’s robots do most of the driving themselves, which has enabled Serve’s human teleoperators to manage more than one robot at a time.

This high level of autonomy wouldn’t be possible without the Serve’s built-in safety systems, another area where Kashani believes his robots stand out.

“Our robots have a lot of onboard safety mechanisms so that they can be independent. They can be there by themselves.,” Kashani said. “At the same time, they also have people backing them up. So we have the best of both worlds.”

Serve’s other major differentiator isn’t a technical one, but it may be the company’s biggest ace in the hole: its relationship with Uber. Earlier this year, Uber spun out the robot group which it had acquired as part of the Postmates acquisition, and this month, Serve announced that Uber would be the company’s first commercial partner. The two companies plan to roll out a fleet of robots to deliver food to Uber Eats customers across the LA market in 2022.

While Abraham’s hiring is undoubtedly a significant strategic move for the company, Kashani says they aren’t done. With Uber’s rollout of autonomous delivery and Serve eyeing new markets like the Bay area, Kashani says Serve has several areas the company is looking for more talent, including autonomous driving, operations, supply chain, and HR.

“We are always looking for kind of more folks to join,” Kashani said. “It’s a never-ending kind of story.