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The Spoon

Daily news and analysis about the food tech revolution

Robotics, AI & Data

Galley Solutions’ Founders Talk Recipes, Data, and What It Will Take to Build a Better Food System

In the food world, San Diego-based tech startup Galley Solutions is perhaps best known for its software system that uses recipe-level data to automate the restaurant back of house. But founders Benji Koltai and Ian Christopher have much bigger plans for the role they want their company to play in creating a more efficient, accurate, and safer food system overall.

I recently hopped on a Zoom chat with Koltai and Christopher — who also happen to be brothers-in-law — to talk about their vision for the future food system, how a system like Galley’s can contribute, and what foodservice businesses can do right now to make their operations more efficient.

You can watch the full video below. Some highlights include:

  • The definition of “food business” is changing as we speak, from college dining halls now offering grab ’n’ go meals to ghost kitchens operating out of grocery stores.
  • Moving forward, restaurants must learn to leverage their recipe-level data to make operations more efficient, cut overall costs, and save on labor and time to accommodate these new formats.
  • Technology is everywhere in the foodservice world, yet for all the different devices and solutions, there is no common dataset to bring those disparate pieces together.
  • A truly efficient back-of-house system will use one source for all the business’s data. For example, a centralized data source could populate the digital order forms sent to vendors and at the same time tell the kitchen robot how long to leave a burger on the grill.

Saga Robotics Raises €9.5M for its UV Light Ag Robot

Saga Robotics, which makes an autonomous robotic platform for agriculture, announced this week that it has raised €9.5 million Euros (~$11.35 million USD). Hortidaily writes that the investment was led by Nysnø Climate Investments with ADM Capital Europe and the Rabo Food & Agri Innovation Fund, with participation from other Norwegian investors.

The Saga Robotics’ platform, dubbed “Thorvald,” is modular and can accomplish a number of different tasks on a farm. We recently wrote about how its UV-light capabilities are being used to kill off mildew on crops without the use of pesticides. According to the Saga Robotics website, Thorvald is also capable of “picking fruits and vegetables, phenotyping, in-field transportation, cutting grass for forage, spraying and data collection/crop prediction.”

Saga’s funding comes at a time when robotics are poised to play a more central role in our agriculture system. In traditional agriculture, farm workers often have to deal with extreme temperatures and other environmental conditions and hazards. The COVID-19 pandemic has complicated and worsened these issues by impacting the flow of labor and becoming a source of outbreaks because of the cramped working conditions.

Robots can potentially help alleviate some of the stresses on farms. In addition to being able to work around the clock and in extreme heat, robots also also don’t get sick and reduce vectors for human-to-human disease transmission.

Saga is among a wave of robotics companies working on agricultural solutions. Small Robot Company, Farmwise, Advanced Farm Technologies, and Augean Robotics are just some of the companies coming to market with automated farm solutions.

Climax Foods Raises $7.5M for its Machine Learning Approach to Plant-Based Cheese

Climax Foods announced today that it has raised a $7.5 million seed round of funding to fuel its data science-driven approach to creating new types of plant-based foods, starting with aged cheese.

Investors in the round include At One Ventures, Mata Ray Ventures, S2G Ventures, Prelude Ventures, ARTIS Ventures, Index Ventures, Luminous Ventures, Canaccord Genuity Group, Carrot Capital and Global Founders Capital as well as other angel investors.

Unlike other companies in the non-animal cheese space that build their product around a specific base ingredients like cauliflower, legumes or recombinant protein technology, Climax Foods is creating cheese out of… data.

This idea of starting with data makes more sense when you realize that Oliver Zahn, Climax Foods’ Founder and CEO, was previously Head of Data Science for Google and formerly a lead data scientist with Impossible Foods.

“Food science is just like cosmology,” Zahn, a former astrophysicist as well, told me during a phone interview this week. “An area with rich and complex and confusing datasets growing in size every year.”

In a nutshell, Climax Foods is in the machine learning business. As Zahn explained it, the company uses a series of machine learning frameworks that crunch data sets to figure out what a set of particular raw ingredients and isolates will yield. In other words, Ingredient X + Ingredient Y will give you Z product with this type of texture and this kind of flavor and will cost this much.

By running these complex models, Climax Foods can do a lot of the heavy lifting with the research before starting work in the lab. Climax is using this approach on a number of different applications. “We are prototyping a bunch of animal products,” Zahn said. “But our focus is on aged cheeses.”

Zahn didn’t specify which cheeses his company was working on, though he did say, “Our approach is to start with people, and what they expect when they hear the word ‘cheese.’ Gouda, cheddar. Blue cheeses.”

Right now, Climax is in the prototype stage. The company will use the seed round to create a dedicated lab to study food chemistry with the goal of having some type of early go-to market product in a year. How it actually comes to market remains to be seen because of the pandemic. One path for Climax could be introducing the products to restaurants first (like Impossible did), but who knows what eating out will look like a year from now. Perhaps Climax will need to train a new algorithm to figure out where to sell its cheese.

Beastro is a Robot for Ghost Kitchens

As the COVID-19 pandemic has pushed more people into ordering delivery from restaurants, the restaurant industry has responded by opening more ghost kitchens. And with more restaurants ditching the front of house for smaller-format, delivery-only operations, the logical next step is to automate as much of that new format as possible, which is now starting to happen.

Last week, Tel Aviv-based Kitchen Robotics unveiled the Beastro, a robotic ghost kitchen. The Beastro is an industrial-looking standalone kiosk that acts as a fully automated kitchen. The Beastro is 11 ft. 6 in. by five ft. 10 in. wide and 7 ft 2 inches tall, weighing in a 1,790 lbs. It can make 45 dishes an hour including Italian and Asian cuisines, as well as soups, salads and more. The Beastro starts at $5,990 a month.

As you can see from this promotional video, the Beastro is reminiscent of the Spyce Kitchen, with a series of grippers, conveyors and dispensers. The machine places all ingredients in a bowl, then mixes and heats the dishes, presumably through induction.

Beastro™ by Kitchen Robotics

The smarts of the Beastro is in Kitchen Robotics’ cloud-based Cuismo software. Cuismo manages the programming and monitoring of each dish made, allows for customization and, according to the company, uses deep learning and predictive analysis to reduce operational costs, though it doesn’t say exactly how. Cuismo also integrates with third-party delivery services. The base Cuismo software package is free for a single site. Prices jump to $249/month for up to five different sites and $999/month for an unlimited number of sites.

Beastro is arriving at an opportune time. Euromonitor recently predicted that the ghost kitchen market will hit $1 trillion by 2030 (read our Spoon Plus deep dive market report on ghost kitchens to learn more). Because ghost kitchens are built around delivery, the whole point of them is to get meals prepped and ready quickly, something a robot like Beastro can do around the clock, without taking breaks or, more relevant for our times, calling in sick.

Of course, automating ghost kitchens also brings up the societal issues around labor. If a prolonged pandemic means that ghost kitchens become the dominant venue for restaurants to exist, where will those line and prep cooks go once robots are installed? Not every restaurant brand or ghost kitchen will adopt automation, but what we do with displaced restaurant workers is something we need to deal with.

Kitchen Robotics’ told The Spoon that has received more than $1 million in funding from various investors and CEOs in the industry and that Beastro will be deployed in two major U.S. cities by mid-December of this year.

 

How Sensory’s Voice and Vision Tech Is Changing the Face of the QSR Kiosk

Self-service kiosks have for some time been a part of the restaurant experience, but the COVID-19 pandemic has called into question one of the device’s defining features: the touchscreen. At a time when more people are avoiding public spaces and restaurants are urged to “go contactless,” do we really want to order our food from a device 20 people had their hands all over before we stepped up to it?

A Silicon Valley company called Sensory believes not, which is why it has recently taken its technology into the realm of quick-service restaurants (QSRs) to outfit kiosks with a new kind of interface: voice.

Anyone with an eye to the restaurant biz could see this trend coming as far back as a year ago. Voice interfaces are part of many consumers’ homes now (roughly 88 million U.S. adults), and the last 12 months have seen QSRs make big strides in the voice-tech realm, most notably with McDonald’s 2019 acquisition of voice-tech company Apprente. But, as with most food tech these days, the pandemic has accelerated the need for voice-enabled tools to improve hygiene and social distancing in the restaurant setting.

Sensory may be new to the QSR space, but the company is Old Guard when it comes to voice. Having worked on voice and vision AI for the last 25 years, Sensory’s technology is already deployed in major industries like banking and automotive. Which is to say, the folks behind the name know a thing or two about making voice tech efficient and easy to use, two things that are a must for today’s beleaguered restaurant industry. 

Sensory’s VP of Marketing, Joe Murphy, said the company is currently in talks with major QSR chains and the technology companies that supply them with kiosks. Once bolted on to a kiosk, Sensory’s tech uses voice and vision AI to create an actual touch-free experience for customers.

The customer first uses a wake word or phrase (“OK, Taco Bell”) much as they would with an at-home Alexa or Google speaker, to trigger the system in the kiosk. That system relies on automatic speech recognition (ASR) and natural language understanding (NLU) to translate speech to text in real time and process the order. The application then executes the task and places whatever item the customer ordered (e.g., chalupa) into their cart. 

This is the process you might expect for any walk-up or drive-through kiosk equipped with voice, and Murphy went into detail about how Sensory’s approach sets it apart.

For one thing, there’s the combination of voice and vision AI. The latter can roughly assess a customer’s age, gender, and sentiment by collecting biometric data, which it uses to better personalize upsell items. Upselling items to customers is a huge revenue mover for restaurants, and Murphy says the combination of voice and vision make the items far more relevant to each individual customer. (He’s quick to point out that the system does not do full-on identification of individual customers. The biometrics Sensory takes are much more general.) 

And though Sensory’s tech can be cloud-based, for these QSR implementations it is actually embedded into the machine, which is obviously better for data security. Murphy also points out that an embedded system gives restaurants more control over that data. “When you work with a cloud based provider that data is not always yours,” he says. With an embedded solution, the data stays in the restaurant’s hands.

Sensory has also put a lot of effort into making its system customizable for each QSR client it works with. Each implementation of the system is trained for that specific restaurant’s language, from the wake word (“Hey Taco Bell”) to menu items in non-standard English (e.g., chalupa). “We build around your menu,” Murphy says of the system.

Voice tech in general isn’t widely implemented across the restaurant industry yet, but Murphy reckons that will change “sooner rather than later.” As mentioned before, kiosk adoption was already fairly widespread before the pandemic. A bolted-on system like Sensory’s allows major QSRs to retain their investment in kiosk machines while updating them to be more efficient and, importantly, more hygienic.

And Sensory isn’t the only company making moves in this space. Besides McDonald’s and its Apprente acquisition, Orderscape and Sevenrooms have both dabbled in voice-tech for restaurants, though their solutions aren’t specifically focused on the kiosk. But Sensory won’t be the lone wolf in its particular focus area for long. With off-premises orders and more contactless restaurant experiences now the mainstay, QSRs and tech companies alike will soon be rushing to implement alternatives to the old standard touchscreen kiosk.

Mastercard Partners with Accel Robotics for Cashierless Checkout Retail

Mastercard. So worldly, so welcome, and now so contact-free. The global payments company today announced its Shop Anywhere and AI Powered Drive Through tools to help retailers create low-touch shopping experiences for consumers.

Mastercard’s ShopAnywhere program is using the AI and computer vision of Accel Robotics to create cashierless checkout for stores. According to the press release, Shop Anywhere can be deployed across a variety of physical formats. Mastercard has already lined up several Shop Anywhere customers including Circle K convenience stores in U.S. and Canada; Delaware North, a global hospitality company that operates at entertainment venues, national parks, resorts and more; and at a Dunkin’ location.

Accel Robotics is based in San Diego and raised $30 million in funding at the end of last year. The company has been relatively quiet compared with its cashierless competitors like Zippin, Grabango and Trigo. But what it lacks in showiness it has made up for with a large partner like Mastercard, which can leverage its massive presence to increase adoption of the Accel’s cashierless tech.

Mastercard’s other initiative, AI Powered Drive Through, is being implemented through partnerships with SoundHound Inc. and Rekor Systems. The program promises to help QSRs “transform their drive through or drive in interactions through vehicle recognition, voice ordering, and artificial intelligence.”

Part of that vehicle recognition technology used by Rekor involves the system knowing your license plate as well as make and model of car. Knowing who you are as you pull into the drive-thru lane means that an order can be rushed out to your car faster or a digital menu could offer up a personalized set of options based on your purchase history. That is, if you don’t mind the privacy implications of a restaurant chain knowing all about the car you drive.

Mastercard’s Drive Through builds on a partnership it had with Sonic Drive-In last year, and will being doing on-location pilots at White Castle locations in October of this year. While it didn’t mention Mastercard, KFC has hinted that it could adopt this type of technology as well.

Of course, Mastercard is announcing both of these initiatives during a global pandemic. As a result, many retailers are looking for ways to reduce human-to-human contact, and the number of touchpoints in stores, including things like touchscreens and even payment terminals where consumers swipe their credit cards. In other words, we’re going to see a lot more announcements similar to this in the coming months as we establish a new normal in a coronavirus world.

Simbe Robotics CEO: Robots Help Prevent Empty Grocery Store Shelves

Can robots help prevent the empty grocery store shelves that we saw during the initial panic buying stage of this pandemic? Brad Bogolea, Co-Founder and CEO of Simbe Robotics, thinks so.

Simbe makes Tally, an autonomous shelf-scanning robot that roams grocery store aisles and uses computer vision and RFID to keep tabs on inventory. Simbe says Tally can spot inventory anomalies and provide analytics about purchasing and re-stocking insights.

Because Tally is a robot, it can spend its day going up and down aisles, giving store managers ongoing updates about product inventory. It is this near-real time snapshot of a store that Bogolea says can help retailers thwart outages during panic-buying sprees like the one we saw earlier in 2020, and also provide a better e-commerce buying experience for consumers.

Tally is currently being used in trials by grocers like Schnuck’s and Giant Eagle, as well as other partners across six countries. “We’ve had insights related to consumption patterns on shelves,” Bogolea told me by phone this week, “Especially in peak panic buying.”

Bogolea said the problem stores experienced during this panic buying was bad supply chain data. “Many of these stores operate on a replenishment system,” said Bogolea. He explained that “if there’s heavy distortion, retailers may assume a positive balance on-hand,” even though the products actually aren’t there.

The bad supply chain data, according to Bogolea, is a result of the manual inventory checks that stores currently carry out. If robots are used, shelf inventory count is more accurate and up to the minute (basically) because the robots can run multiple shelf audits throughout the day. More accurate data means that stores can respond faster when there is a sudden run on particular products to speed up replenishment.

But robots aren’t just helpful dealing with sudden pandemic buying. As the pandemic pushes people into record amounts of grocery e-commerce, there is a greater need for what the consumer sees online to match the availability in store. Anyone who’s ordered groceries online is familiar with ordering a basket of groceries only to get notifications prior to pickup or delivery that, whoops, that item was actually out of stock.

Bogolea said an additional benefit of using shelf-scanning robots is that they can free up human workers to do other tasks such as picking items for online orders and sanitizing the store and carts.

Simbe is not the only company making shelf-scanning robots. Walmart is expanding the use of Bossa Nova’s robots to 1,000 stores, and Woodman’s Markets is using Badger Technologies’ robots at its locations throughout the midwest.

Bogolea said that since the pandemic Simbe has seen an uptick in the amount of inbound interest in Tally. But despite all the promises of his company’s technology, Bogolea is the first to admit that adopting it is not like flipping a switch.

“Though there is stronger interest,” Bogolea said, “There’s a lot of work to deploy this type of technology.” As we learned from Albertsons at our Articulate food robotics summit last year, grocery stores, especially big chains, only adopt solutions that are already at scale.

Simbe has its own plans to scale up and build 1,000 robots over the coming year. Between it and all the other robotic players in the space, there’s a good chance you’ll be passing one in the grocery aisle in the not too distant future.

Pudu Robotics Raises $15M in Series B+ Round

Chinese delivery robot company Pudu Robotics (aka Pudu Tech) announced this week that it has completed a Series B+ round of nearly $15 million in funding. The round was led by Sequoia Capital China with participation from existing investors Meituan, Everwin Investment, QC Capital, and Chengbohan Fund.

Pudu makes self-driving restaurant server robots equipped with racks of trays that can shuttle plates of food and empty dishes to and from the kitchen.

This B+ funding comes on the heels of Pudu Robotics’ Series B fundraise of $15 million, which the company announced on July 1 of this year. The B+ round brings the total amount of announced funding raised by Pudu to roughly $30 million. (Crunchbase lists prior Series A, Seed and Angel rounds of undisclosed amounts.)

According to today’s press announcement, Pudu’s robots have been sold to more than 20 countries and regions around the world. Earlier this month, Pudu announced that the Muhguri restaurant is Sokcho, South Korea now had 11 Pudu robots serving food to customers.

Pudu is certainly not alone in creating a new robotic labor force for restaurants. Other players in the space include fellow Chinese company Keenon Robotics, California-based Bear Robotics, and South Korea’s Woowa Bros., which has partnered with LG for server bots.

Pudu said this latest funding would be used to expand its market. The money is coming just as the global pandemic has restaurants reassessing their dine-in businesses. Server robots like Pudu’s remove one possible vector of human-to-human viral transmission, and come with the added benefit of not getting sick themselves.

While that may be good news in terms of not spreading the coronavirus, the increased use of robots means fewer jobs for humans. A recent survey from Aaron Allen & Associates found that more than 80 percent of restaurant jobs could be automated, with the majority of them being server positions.

That stat, of course, brings up a host of other societal issues, but right now, most people are pre-occupied with the more immediate pandemic-related problems.

DaVinci Kitchen Aims to Debut Its Automated Robot Pasta Kiosk This Year

Robots are coming to cook your food, and thanks to COVID, they will be here sooner than you think.

The latest entry in the world of food robotics is Leipzig, Germany-based DaVinci Kitchen. For the past two years the company has been developing an automated robot pasta kiosk, which it hopes to release later this year.

The five sq. meter (~53 sq. ft.) DaVinci kiosk features a fresh pasta extruder, 10 ingredient dispensers, boiling and cooking stations and an articulating arm for mixing. The machine can operate 24 hours a day and can make two dishes in three minutes.

I spoke with Vick Jorge Manuel, CEO and Founder of DaVinci Kitchen, by phone this week. Manuel said that the company currently has one robot up and open for specific tastings, and is scheduled to have its first public installation in December of this year (pandemic permitting, of course).

Manuel said that there are a number of paths forward for the company. Those includeowning and operating its own machines or selling them outright. A DaVinci Kitchen costs €150,000 Euros (~$177,000 USD) for a basic system (for comparison, Cafe X is selling its robot barista for $200,000).

There are actually quite a few automated robot restaurant kiosks coming to market as we enter the golden age of automated vending services. A direct competitor to DaVinci in France is the Cala robot, which makes vegetarian pasta dishes. Robots are also making pizzas for both PAZZI (also in France) and Piestro, which just successfully completed its equity crowdfunding campaign.

Manuel is quick to point out that the DaVinci system isn’t just about pasta, nor is it a vending machine. “Davinci can do a lot of different styles and kinds of food,” Manual said, “We offer this system for customers that you can swap sections out. All we need to do is swap out one section and then add a fryer or whatever.”

While right in the middle of a global pandemic may not be the most fortuitous time to launch a company, the current state of the world may actually work in DaVinci Kitchen’s favor. Manuel said his company has seen a lot of inbound interest because of the coronavirus as restaurant operators are reluctant to cram a number of employees right next to each other into a small kitchen space.

Other COVID-related benefits of the DaVinci system will be the contactless ordering and customization via the accompanying mobile app, as well as full transparency into the (human-less) preparation of each meal. Those are all things cautious eaters will crave when ordering meals.

DaVinci currently has 12 people in the company and has raised €800,000 Euros in venture capital.

Nymble Eyes 2021 Launch For Its Home Cooking Robot

Looking for a little help in the kitchen? Maybe Julia could help.

No, Julia isn’t your neighbor or a chef matched with you through some online marketplace. In fact, Julia isn’t a person at all.

What Julia is is a robot. A cooking robot.

Developed by an India-based startup called Nymble, Julia creates single pot meals using spice and ingredients chambers that dispense food into the cooking bowl, where a robotic arm mixes the meal within the pot. All of this is monitored by a built-in camera.

You can see a video of Julia cooking rice here:

Fried Rice - Julia in-built camera footage

The camera does more than just capture footage. It’s how Julia becomes a better cook.

“The camera provides us with a thermal image of the food which basically represents the temperature of every pixel in the image,” said Raghav Gupta, CEO of Nymble.

Julia uses precise measurements of temperature and location to closely regulate the heat of the food. It also uses the data to create a better quality cook over time.

“It helps us cook food with a repeatable and consistent quality irrespective of the nature and size of ingredient, geography and other external factors,” said Gupta.

Early on, Julia’s programmers hard coded their cook times for specific intervals depending on the recipe. Over time they’ve gathered more data from the camera and heat sensors, and this has helped Julia become of a feedback driven system. The developer team has also created tools for non-technical users, including a “recipe visualizer” that uses camera and sensor data to help create recipes.

While all this technical work is impressive, it remains to be seen if consumers actually want a cooking robot. It’s easy to envision most of us welcoming a high-end cooking bot like that from Moley, Samsung or Sony, but these concepts are still years off from the mass market. And while there have been systems similar in concept to the Julia, the Sereneti never shipped a finished product and Else Labs’ Oliver has yet to ship.

The only cooking bot that’s sold at volume is the Rotimatic from Zimplistic, which is nearing 100 thousand total units in the field. However, the Rotimatic – a unitasker that spits out flatbread over and over – is a much different type of device than the more complex Julia.

In short, since there hasn’t been a product in the market similar to Julia, it’s hard to say if consumers will embrace the idea. My guess is its success will depend on how well it works and how useful it is and whether it makes consumer lives easier. I am particularly curious about how well these systems with pre-loaded ingredient chambers work and if they are easy to clean.

Nymble will try to figure all of this out for themselves as it eyes a 2021 launch. To help do that, the company recently finished some field tests for Julia and is in the process of rolling out additional prototypes to alpha testers in its home market of India (apply here!).

Hopefully Nymble – and we – should know soon.

Plant Jammer Gets €4M Investment for its AI-Powered Recipe Platform

Plant Jammer, a four-year-old Danish startup building an AI-powered cooking assistant, is one step closer to its goal of reaching one billion people, thanks to a €4 million investment in its AI recipe algorithm and platform. The Copenhagen-based company plans to expand its presence in the digital food space by licensing its API to third parties who can build branded customized experiences for their customers.

The new injection of capital comes from Danish investment firm Vaekstfonden, German food processing company Dr. Oetker, and German appliance manufacturer Miele. Miele had previously invested in Plant Jammer in 2018.

”Plant Jammer’s combination of recipe creation with AI is both unique and functional. We expect that this technology will be a core pillar in the connected kitchen of the future. Therefore, we believe Plant Jammer has great business potential,” says Dr. Christian Zangs, Managing Director of Miele Venture Capital.

Plant Jammer’s application, already in use by 10,000 households in Europe, allows users to build customized recipes by factoring in their individual preferences and what they may have in their home or what may be on sale in the local supermarket. While the app is focused on plant-based and vegetarian creations, partners who license the platform are not limited to those options. The database also contains food choices that include animal products and dairy; the PlantJammer app chose not to surface those results allowing the company to focus its version on a select niche.

In an interview with The Spoon, CEO and founder Michael Haase explained that partners who license the Plant Jammer’s API will pay based on the number of “calls” or accesses by users. For example, a grocery chain in Sweden can use the Plant Jammer API to develop a branded application such as a chatbox, that could include such extras as a link to online shopping. Each time a user of that third-party application builds a recipe, based on ingredients, tastes, diet, or any number of factors, the PlantJammer AI-driven database would work behind the scenes to deliver the results.

“I like to think of the analogy of the gold rush,” Haase adds. “We are interested in being the supplier of the jeans and shovels that enable others to do their jobs better.”

Personalized data from commercial partners will not be shared with Plant Jammer, but those partners can pass on generalized information via tags to allow the Haase’s company to continue to innovate on its platform. There are several areas Haase hopes to develop focused around food waste and the increased use of the excess capacity of local farmers and vendors.
Initially, the company founder says, the goal is to focus on food waste in the home. Haase says that 50% of all food waste takes place in the home, so we want people to build recipes based on what they already have in their refrigerator or cupboard.

“Our declared purpose is to empower one billion people with food habits that increase their health and the health of the planet,” Haase added.

That said, Haase admits his goal is a lofty one. “Right now, we are in a world of what I would call ‘trickle-down gastronomy’,” he says. “There is a huge divide between those whose world is focused on things such as molecular gastronomy and the masses. If we can show people that you can make something great in 25 minutes with simple ingredients, that would be great.”

Woowa Bros. Launches Robot Food Delivery in Korea

Woowa Brothers, which owns the popular Baedal Minjok food delivery service in Korea, announced yesterday that it started using robots for delivery on public streets just outside of Seoul.

Woowa’s “Dilly Drive” robots will have a very limited run at first, only making deliveries to Gwanggyo Alley Way, a multipurpose housing complex in Gwanggyo, Suwon city.

The Dilly service can be used by any of the 1,100 residents of the housing complex, or the public at large. To place an order, customers use the Baemin mobile app and the robot will either arrive at the first floor of the Gwanggyo Alley Way, or to tables outfitted with special QR codes in the complex’s plaza.

The Dilly Drive robots sport six wheels, move at a speed between 4 – 5 kilometers per hour (roughly the speed of a person walking) and can carry roughly 6 lunch boxes. The self-driving Dilly Drives can detect and avoid objects, people, and pets, and the robots now come equipped with remote control, presumably so a human can take over should one get stuck or incapacitated.

According to the press release, this is the first public use of food delivery robots in Korea. Woowa had previously tested the Dilly robots at Konkuk University in a pilot program back in November 2019.

While this may be the first public use of delivery robots in Korea, chances are good that it won’t be the last. The global COVID-19 pandemic has sparked the acceleration of contactless methods of delivery. Robots like the Dilly Drive, as well as those from Starship and Kiwibot, remove at least one human from the delivery equation. Robots also bring the added benefits of being able to work long hours without a break and never getting sick.

With the launch of the Dilly Drive, I’m curious to see if Woowa Founder and CEO Kim Bong-Jin will follow up on an idea he had a couple years back. During a press interview back in July 2018, Bong-Jin expressed an interest in having robots not only deliver food but also take away recycling. As more people have ordered delivery during this pandemic quarantine, single-use plastics have become a bigger problem. If a delivery robot could drop off food in a recyclable/re-usable container and then pick it up on its next trip, that could really help put a dent in the waste created by restaurant delivery.