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The Spoon

Daily news and analysis about the food tech revolution

Robotics, AI & Data

KFC Hints at AI, License Plate Recognition for Drive-thrus

KFC is exploring technology that would automate the process of ordering and upselling items in the drive-thru, according to an interview the chain’s U.S. Chief Technology Officer Christopher Caldwell did with Nation’s Restaurant News this week. KFC’s strategy looks to be focused on AI technology similar to that of McDonald’s, whose digital menu boards speed up ordering and automatically recommend items to customers.

The news comes on the heels of KFC’s little-publicized launch of an in-house online ordering platform, which happened earlier in October and is clearly part of a larger push from the Louisville, KY chain to increase efforts around the digital restaurant experience.

While Caldwell said the new native online ordering platform is “exceeding expectations” in terms of customer response, improving and innovating on the drive-thru is crucial for KFC.

That’s hardly surprising. Speed of service at the drive-thru in general has steadily gone down over the last decade, with the average time in 2019 a good 20 seconds longer than the previous year. But drive-thrus still account for a huge percentage of sales at QSR chains. For KFC, they account for about 65 percent of sales, according to Caldwell. Using automation in the drive through could potentially minimize both mistakes that happen during the order-taking process in the drive-thru as well as the length of time a customer spends waiting.

Caldwell also said drive-thru technology could bump up check averages thanks to better personalization and suggestive selling — one of the key benefits McDonald’s has been touting with the Dynamic Yield AI technology it’s rolled out to thousands of drive-thrus of late. He also hinted at license-plate recognition in the future, where the system can scan a customer’s plate and immediately suggest that person’s favorite meal.

A number of other QSRs are now testing new technologies and methods to speed up service in the drive-thru. Chains like Dunkin’, Krispy Kreme, and Chipotle are adding lanes for mobile-only orders. Sonic piloted AI-powered menu boards earlier this year. Meanwhile, companies like 5thru and Valyant AI are partnering with QSRs to automate more of the process through AI.

KFC hasn’t actually deployed any of this technology to actual stores yet, though Caldwell told NRN that “there’s going to be no shortage of [KFC] franchisees that want to adopt and be a test partner” when that finally happens.

Uber Eats Reveals New Drone Design. Here’s How it Could Work With Uber Ghost Kitchens

Uber unveiled its new Uber Eats drone at the Forbes Under 30 Summit today. The company will use this design for actual food deliveries when it begins testing in San Diego next summer.

The new Uber Eats drone has six rotors that rotate, allowing the drone to take off vertically. Once the device is airborne, the rotors turn horizontally to enable faster flight. The drone can carry a payload of “dinner for two,” though it is not meant for direct dropoff at someone’s door. Since the drone only has a round trip range of 12 miles or 18 minutes of flight time, it will be used for the “middle mile” — transporting food from one facility to a staging area where a driver will pick up and make the final delivery.

Adding the driver may see like an extraneous step, but it actually makes more sense if you think about how Uber might use ghost kitchens. Ghost kitchens are shared commercial kitchen facilities that rent space to different restaurants wanting to expand their delivery operations. These virtual restaurants tend to be delivery only and only accessible to customers via app like Uber Eats.

Uber Eats reportedly opened up a ghost kitchen in Paris earlier this year, and just this month opened up a virtual restaurant with Food Network personality, Rachel Ray. It’s not hard to imagine Uber investing more in ghost kitchen spaces, using them to launch more exclusive restaurants that are only available via Uber, and literally topping the buildings off with some kind of drone launch facility on the roof. Centralizing a bunch of virtual restaurants in one launch hub would certainly make using the short haul drones more efficient.

Another advantage to creating a hub and spoke model for Uber drones would be limiting the complexity of dealing with the Federal Aviation Administration (FAA) to create flight paths. Rather than having to chart different flight paths (and any accompanying obstacles or complications) on the fly for different homes, Uber could re-use a set number of flight paths to the same drop off points over and over.

Uber’s drone reveal comes after Google got FAA approval earlier this month to begin commercial drone delivery in Virginia. At the same time, Google’s Wing has partnered for deliveries for FedEx and Walgreens, and unlike Uber’s drones, Wing appears to be dropping off directly at a consumers house via a tether that lowers.

Regardless, there are still a ton of details that need to be worked out before drone delivery is an everyday thing. As I wrote about last week, when it comes to delivery, we are watching the world change in real time, and having to figure it out as we go.

Chowbotics Rolls Out New Sally 2.0 Robot Salad Maker

Chowbotics announced the release of its new Sally 2.0 robot salad making machine today. According to a press release sent to The Spoon, the new machine features a larger tablet display and user interface, wheels for more mobility, and new breakfast menu as well as snack items like açai and yogurt bowls.

As part of today’s announcement, Salad Station, the southern fast casual restaurant chain that already has 11 Sallies in operation, said it would roll out 50 Salad Station-branded Sallies across seven states, though no timeline for that expansion was given.

2019 has been a pretty big year for Chowbotics. In January, the company announced a partnership with French vegetable company Bonduelle to bring Sally robots to Europe. In March Chowbotics shared sales data showing that hospitals were becoming a lucrative location for its robots, selling up to 120 salads a day (at the time Chowbotics said locations only need to sell 7 bowls a day to break even). In August Sally robots were sent off to a number of colleges across North America including Case Western Reserve University in Cleveland, OH; College of the Holy Cross in Worcester, MA; and the University of Guelph in Ontario, Canada. And then earlier this month, the company named Rick Wilmer as its new CEO as Founder Deepak Sekar moved to become president and head of technology, product and strategic partnerships for Chowbotics.

Sally is part of a larger cohort of food robotics companies that are quietly revolutionizing the concept of what vending machines can be. Briggo is putting its robot-barista in its first Whole Foods, and Yo-Kai Express is set to debut a new iteration of its machine that has two hot ramen dispensers so there isn’t as much wait time. These and other standalone food robots are perfect for busy locations like colleges and hospitals because they can serve fresh food around the clock without the need for staff.

As companies like Chowbotics continue to improve their robots, 2020 is shaping up to be a year where automated food literally levels up from 1.0 to 2.0.

SKS 2019: Think of AI as Augmented Intelligence, and is the Future Just-in-Time Farming?

Artificial intelligence (AI) is a vague, slightly tech-y term that is overused by marketing departments trying to show some bona fides. But if you want some real insights on what artificial intelligence is and what it can do, then you should check out these talks that Chris Satchell of Zume and Erik Andrejko of Evolv (the venture arm of Kraft-Heinz) each did onstage at our recent Smart Kitchen Summit.

But before you can begin talking about AI you must understand the importance of data. Not just plenty of it or the right kind, as Satchell points out in his presentation. Before you can get into algorithms you need clean, tagged data that is centralized. He recommends that you don’t spread out your data teams across the company, and instead cluster them together to get the best results.

With your data organized and your models in place, then you can start to analyze and gain insights. For Zume, that means making the food supply chain more efficient. When we talk about last mile delivery, we’re actually talking about the last five or seven mile delivery. Zume is using predictive analytics to know ahead of time what food will be ordered, when and where. From that information they can place mobile kitchens directly in those neighborhoods to make the delivery process more efficient for the cooks, the couriers and the consumer.

Satchell wants to take this type of AI-based prediction up the food stack to improve supply chains and even create predictive farming. This type of just-in-time farming would help farmers understand what types of crops to grow and when in order to help reduce food waste.

As Andrejko pointed out in his talk, agriculture is already changing thanks to analytics and AI. Though Andrejko would like people to think of AI as “Augmented Intelligence,” not “Artificial Intelligence.” On the farm, this means that data and algorithms can be used to optimize how fertilizer is applied, using more on acres that need it and less where it doesn’t. Or with emerging fruit-picking robots that can use computer vision to automatically harvest at peak times for ripeness.

Andrejko also sees augmented intelligence at our kitchen tables, giving us more human connection at dinner time. Say you want to cook a butternut squash chili for dinner. Eventually you’ll be able to say that request to a voice assistant, which will break down the list of ingredients and place the order, which will be brought to your house via a self-driving delivery vehicle, which also uses AI to travel to your door.

These talks, along with the panel discussion with Satchell and Andrejko afterwards, are great deep dives into AI for anyone curious about the trendy term or for any company looking to add that arrow to their quiver. At least have the marketing department in your life check it out.

SKS 2019: How AI Will Reshape Food Markets

From Power to Perception, What Challenges Do Drone and Robot Delivery Need to Tackle?

The devil is in the details, as they say, and this became more apparent then ever after I moderated a panel on robot and drone delivery at GreenBiz’s Verge 19 conference in Oakland, CA this week. These devilish details, however, are important for everyone involved in the food space: retailers, delivery services, governments and even consumers to consider as autonomous robotic delivery moves from sci-fi to sidewalk.

On the panel were Jill North, Innovation and New Technology Program Manager for the City of San Jose; Natasha Blum Founder & Principal Director, Research & Strategy at Blumline; Matthew Lipka, Federal Public Policy Lead for Nuro; and Connor French, General Counsel at Zipline International.

The biggest takeaway from our lively discussion was just how complicated it is to deploy robots and drones, and how we are learning about these complications in real time. This was perfectly illustrated with news this week that the University of Pittsburgh is pausing its robot delivery with Starship because the robots may have been blocking people from wheelchairs from accessing the sidewalk. The real world has a way of bringing up complexities that may not have been foreseen while testing or were perhaps just ignored.

As a government employee, the real world is very much where North works. As an employee of the city of San Jose, she has to find a balance between pushing innovation ahead and not leaving people behind. Robots can’t be implemented just because they are cool, or because they get tech bros their burritos faster. She needs to answer questions like who has access to these new services? How will they interact with emergency services? How will they get electrical power? And because all this is so new, there aren’t a lot of answers right now.

Blum, however, is in the business of finding answers. Her Blumline research and design firm helped work on Postmates’ Serve robot by taking an ethnographic approach. Her team went into specific communities to learn what would be considered friendly or off-putting in a robot design. For example: should a robot sit higher and be more visible and sacrifice maneuverability or the other way around? One interesting outcome of Blum’s work could be that robots are customized for each community, featuring different colors or designs that make people more comfortable with the emerging automation in our lives.

Another technology that faces an uphill battle when it comes to getting people on board is drones. As French explained, drones are either associated with battlefield killing machines, tools of a surveillance state, or just the loud, buzzy nuisance that someone flies at the park. This puts the drone industry in a bit of a conundrum. It needs to expand into more benevolent purposes (e.g. medicine and food delivery to remote or hard to reach areas), but it can’t do so until more people are more comfortable with the idea of drones flying over their neighborhoods.

One company already in neighborhoods is Nuro, which has been using its pod-like, low-speed vehicles for grocery delivery in cities like Scottsdale, AZ, and Houston, TX. Lipka pointed out was that even if you work and engage with cities, communities and consumers, Mother Nature can still come along and throw you a curveball. A curveball like haboobs, which are intense dust storms that spring up in places like Arizona. These storms can do all kinds of damage to the sensors and cameras on a Nuro. Learning to interact with the idiosyncrasies associated with different environments is something robot and drone designers must pay attention to as well.

Finally, the big, yet-to-be-answered question from all of this innovation in the drone and robot delivery space is: Who pays for what? As North pointed out, more autonomous robot delivery means fewer people paying for parking, a major source of municipal income. Who pays for the upkeep of roads or new infrastructure like expanded sidewalks or special lanes on roads? The taxpayer? The private company?

This is all new territory, and again, it’s evolving in real-time right in front of us. But discussions like the one from this panel will help more people think about and develop strategies around solving the issues before they happen, rather than trying to fix them after the fact.

AI, Voice Tech, and a $4B Delivery Business Are Turning McDonald’s Into a Tech Company

Traffic may have been sluggish and continued growth a challenge during the last few months, but, McDonald’s shows no signs of slowing when it comes to technology initiatives. On the company’s Q3 earnings call this week, CEO Steve Easterbrook emphasized McDonald’s existing achievements as well as future ambitions for digital initiatives like delivery, the drive-thru, self-order kiosks, and mobile ordering.

Delivery remains the centerpiece of McDonald’s digital growth strategy — and its biggest driver. Easterbrook said on the call that the company expects delivery to drive $4 billion of global systemwide sales — up from $1 billion just three years ago.

On average globally, customers place 10 delivery orders per second, and Easterbrook, and McDonald’s saw an increase in those orders when it added DoorDash as a delivery partner in July, ending its longstanding exclusive deal with Uber Eats.

On this week’s earnings call, McDonald’s also highlighted its efforts in the drive-thru lane, where the chain has been deploying its Dynamic Yield technology that uses machine learning to personalize suggestions for customers based on data like weather, time of day, and popular menu items. McDonald’s acquired the tech in March of this year. Dynamic Yield is now installed at more than 9,500 McDonald’s drive-thrus in the U.S., with deployment plans for nearly every U.S. location with an outdoor digital menu board “expected by year-end,” Easterbrook said. The company will also roll out Dynamic Yield across all of Australia by 2020 and is currently evaluating future locations as well as the role of the technology in things like self-order kiosks and the McDonald’s mobile app. “Ultimately Dynamic Yield will facilitate a range of personalization benefits where we can leverage knowledge of the customer and order patterns to provide a tailored experience in restaurants at the drive-thru and on our app,” Easterbrook said.

Also fueling this drive towards more personalization for customers is Apprente, the Silicon Valley-based voice-ordering tech startup McDonald’s acquired in September of this year. Easterbrook said on the call he expects the technology to reduce complexity for McDonald’s workers — a known factor is longer wait times at the drive-thru nowadays. “Apprente talent and technology comes with the promise of more efficient and accurate ordering at the drive-thru, and a better experience for our customers.”

For the drive-thru, especially, efficiency remains an ongoing challenge. According to recent numbers, drive-thru wait times have significantly lengthened over time thanks to more complex menus as well as restaurants trying to accommodate the rising number of mobile orders their employees juggle in addition on those made onsite. Multiple QSRs are using different methods to combat this slowdown, from Chipotle’s “Chipotlans,” which are dedicated drive-thrus for mobile orders, to KFC’s drive-thru of the future, which is primarily designed to serve mobile orders.

While these efforts and others tackle some aspects of the drive-thru lag, they currently lack one of the key elements to the future of the drive-thru: using AI to predict both customer preferences and future demand, so that restaurants can be better prepared. Thanks to its efforts around Dynamic Yield and Apprente, McDonald’s still leads the QSR industry on that score — though others are bound to follow, and no doubt soon.

Starship’s Robots Pulled From University of Pittsburgh After Accessibility Incident

The University of Pittsburgh has paused its recently launched robot delivery program with Starship after the autonomous rovers impeded the movement of people in wheelchairs.

According to WESA in Pittsburgh:

Pitt doctoral student and wheelchair user Emily Ackerman said on Monday that she got trapped on Forbes Avenue as traffic approached because a Starship Technologies robot was blocking the only accessible entrance to the sidewalk.

WESA also wrote that this follows another incident earlier this month at Pitt when Alisa Grishman, who is also in a wheelchair, said she was blocked on a sidewalk by one of Starship’s robots.

In response, the school and Starship have pulled the robots from the street for further review. After the publication of this post, Starship sent us the following statement: “Starship reviewed the footage and confirmed that Emily was able to access passage onto the sidewalk.”

In addition to the University of Pittsburgh, Starship’s robots are now roaming around the University of Houston, Purdue, George Mason University and Northern Arizona University. We have not heard of any other similar incidents at this time. George Mason, in fact, more than doubled its robot fleet earlier this year.

Starship incorporates different design features and technology to make its robot/human interactions safe. The robots are designed to be the width of the average person’s shoulders, so they don’t take up too much room, they move at a walking pace, and live human teleoperators can take over and drive the robot should it get stuck.

But as this incident at Pitt highlights, more real world testing needs to be conducted before we see a bunch of robots scurrying around outside of campuses and on packed city streets. Let’s not forget that last year Starship rival, Kiwi, had one of robots accidentally catch fire on a street near the University of California at Berkeley.

Ironically, autonomous robots have great promise to make delivery more accessible to everyone, especially those who are infirmed or otherwise housebound. Starship and other delivery robot companies now need to make sure that they can disrupt the delivery industry without dangerously disrupting the lives of others.

UPDATE: The original story used a statement provided to WESA. We replaed it with the statement sent directly to The Spoon.

Fabric (Formerly Common Sense Robotics) Raises $110M Series B for More Automated Grocery Fulfillment

Fabric, the fulfillment automation company formerly known as Common Sense Robotics, announced today that it has raised a $110 million Series B round of funding led by Corner Ventures with participation from Aleph, Canada Pension Plan Investment Board (CPPIB), Innovation Endeavors, La Maison, Playground Ventures and Temasek. This brings the total amount of funding raised by the company to $136 million.

Fabric builds out robotic micro-fulfillment centers that allow retailers such as grocers to process online orders quickly. A combination of lift and ground robots autonomously shuttle items around precisely where they are packed by a human and sent out for delivery or pickup. These fulfillment centers can be built off-site and squeezed into smaller spaces, giving retailers micro distribution hubs that are closer to consumers to facilitate faster delivery. For example, Fabric is building 18,000 sq. ft. facility in an underground parking structure in Tel Aviv.

Though they are still new, micro-fulfillment centers have the potential to be great disruptors in the grocery space. Online grocery shopping is currently a very small slice of overall grocery spending, but it’s growing. The ability for a retailer to fulfill and deliver online orders more quickly should create a virtuous cycle that begets more online grocery shopping.

Because of this potential to get you your groceries faster (so you presumably buy more), Fabric is among a bunch of companies looking to automate order fulfillment. Takeoff Technologies also creates robot-powered micro-fulfillment centers, typically built into the back of existing grocery stores, and is currently working with Albertsons, Ahold Delhaize and ShopRite. Walmart has partnered with Alert Innovation to pilot an automated fulfillment center at a store in New Hampshire, while Kroger is building out standalone robotic smart warehouses around the country.

As noted, last month Common Sense Robotics rebranded as Fabric, in a move that seemed to de-emphasize the “robot” part of its offering. In a press statement at the time, Elram Goren, CEO and co-founder of Fabric, explained the rebranding by saying “For us, our robots and software are critical to what we do, but at the end of the day, they’re a means to an end. What we’re really here to do is to be the fabric that binds retailers and their customers together, enabling goods to be fulfilled and delivered faster and cheaper within cities.”

As part of its re-brand, the company moved its headquarters from Tel Aviv, Israel to New York City, where it is building its first U.S.-based fulfillment center. According to today’s press release, Fabric says it has contracts to build out 14 more centers in cities across the U.S. in 2020 and will use the new funding to expand operations here.

Robot Smoothies are Just the Start for Ono Food Co.’s Automated Food Platform

When something is particularly tasty in Hawaii, you say it’s “ono” or “onolicious.” Ono Food Co., which officially launches tomorrow, is looking to bring fresh, affordable, and ono foods to the masses through its mobile robotic platform.

Ono Food is kicking things off this fall with an automated smoothie making restaurant on wheels in Los Angeles. The company has outfitted a van with its self-contained robotic system serving up fresh concoctions such as mango + tumeric, strawberry + dragonfruit, and cold brew + cacao + avocado. Smoothies are $5.95, ordered through a mobile app or kiosk on the van, and can be whipped up by the robot in 60 seconds.

Ono is interesting in the food world because it’s creating a new category of food robot. It has the automated drink creation of Cafe X and Briggo, but it’s robot is mobile and the company is building out a data infrastructure like Zume, so it can better predict and move to different high traffic areas.

It’s not hard to see how Ono got to this hybrid solution. Between the two of them, Ono’s co-founders have worked at Cafe X, Instacart and L2F, which has done robot systems integrations for companies like Zume and Tesla.

One lesson in particular Ono Co-Founder and CEO Stephen Klein got from his time at Cafe X was having a human on hand. Though the smoothie ordering and making is all automated, Ono will have an actual person with each mobile unit to explain ingredients and sourcing and to take orders as well.

Smoothies are just a start for Ono. Klein told me by phone that the company will be adapting its robotic platform to other types of cuisine over the next year. While the company will own and operate its own mobile restaurants at the beginning, it wouldn’t be surprising to see Ono take a page from Zume’s playbook and license its platform out to other restaurants.

The robot will undoubtedly grab most of the headlines (including ours), but data seems to be the more interesting aspect of what Ono is building. Like Zume, over time Ono will be able to tell which neighborhoods generate the most sales and at what times. One obvious example Klein told me was parking the Ono van in the Financial District of San Francisco during the busy work week, but then picking up stakes and moving to the Marina on weekends.

If Ono can successfully combine its robotic and data platform, it will be able to create highly specific mobile restaurant experiences tailored to specific neighborhoods that could also plug into third-party delivery services so people wouldn’t have to leave their homes. This is something Zume is doing as well with its mobile ghost kitchens, but the difference is that Ono’s robots will automate the food creation, reducing the amount of resources necessary to launch a mobile restaurant concept.

Ono has only raised $2 million in pre-seed funding up to this point. If this smoothie run proves to be a hit, we could all be saying “Aloha” to a new type of restaurant experience.

Chowbotics Gets a New CEO as Founder Moves to President Role

Chowbotics, maker of Sally the salad making robot, announced yesterday that Rick Wilmer will be the company’s new CEO (hat tip to FE&S magazine). Founder and former CEO Deepak Sekar will assume the role of president and be responsible for technology, products and strategic partnerships.

Wilmer’s 30 plus year professional background is not in food, but rather in more hardcore technology. Previously he was CEO of Mojo Networks, which he led to an acquisition by Arista Networks, and prior to that he was CEO of Pliant, which he led to an acquisition by SanDisk for $327 million.

This is the second bit of CEO shuffling we’ve reported on this week here at The Spoon. On Tuesday, we revealed and Dave Zito was no longer CEO or with Miso Robotics, the startup behind Flippy, the burger making robot. Though we still don’t know the reasons behind Zito’s departure.

A former boss of mine was fond of saying that there are two types of CEOs: builders and scalers. Builders know how to get the product and company off the ground, and scalers know how to guide the company through its next levels of enterprise level growth.

With this chestnut in mind, Chowbotics’ CEO replacement is probably not the last bit of executive shuffling we’ll see in the near term at a food robotics company, and that’s a good thing. It shows that the industry is maturing beyond the building-a-startup stage and into the scaling-a-business stage.

Sekar stepping down comes following a year where Chowbotics’ Sally has been expanding into Europe, finding success in hospitals, and even going off to multiple colleges. But its early mover advantage in the standalone food robot space is quickly evaporating as a new wave of automated food kiosks come to market. Farmer’s Fridge and Fresh Bowl are fresh salad machines coming to market, while high-end vending machines like like Yo-Kai Express and Basil Street Express offer fully cooked meals like ramen and pizza. All of these player will be fighting for prime square footage to feed hungry students, airline passengers and office workers.

Chowbotics will need to scale in order to tip the scales in its favor.

Starship Delivery Robots Heading for the University of Houston

You can add the University of Houston to the growing list of colleges and universities that will have Starship‘s small delivery robots scurrying around its campus this coming school year. According to ABC 13 University of Houston (UH) president Renu Khator made the announcement during her fall address.

Starting this fall, students will be able to order and have food delivered to their location on the UH campus via Starship’s squat, six-wheeled, cooler sized robots. We don’t have a ton of details about the program, such as whether Starship has partnered with a foodservice operator like Sodexo to enable meal delivery from campus restaurants that ties into student meal plans. We reached out to Starship for more information.

News of the UH expansion comes after Starship raised a $40 million Series A round of funding this summer. Starship has also been accelerating it college campus program in the back half of this year. The company kicked off 2019 by making deliveries at George Mason University in January. It then added Northern Arizona University in March and the University of Pittsburgh and Purdue University in August. In September The Harvard Crimson reported that students there were working to bring Starship robots to its campus, too.

College campuses are proving to be fertile ground for food robots. In addition to Starship, Kiwi makes its own delivery rover bots for colleges like the University of California at Berkeley. And Chowbotics has sent Sally, its salad-making robot, off to multiple colleges this year. Colleges make a lot of sense for robots, as they have concentrated populations of students, faculty and staff that are around at all hours and automated food systems can work around the clock to make or deliver food.

As robots enter more colleges and make more types of food available more often, sociologist departments on campus should watch how this automation changes an entire generation of students’ relationship with dining.

The Co-Founder and CEO of Miso Robotics, Maker of Flippy, Is No Longer With the Company

Dave Zito, who was Co-Founder and CEO of Miso Robotics, is no longer with the company, The Spoon has learned. This is the second high-profile C-level loss for Miso, following COO Melissa Hampton Burghardt’s departure from the company in September.

Miso Robotics is the startup behind Flippy, the burger flipping, fry cooking robot. Flippy is probably best known for being implemented at CaliBurger in Pasadena, CA (both Miso Robotics and Flippy are companies in the Cali Group holding company). Flippy was also employed by Dodger Stadium to fry chicken tenders and tater tots, and Walmart was experimenting with the robot as well.

At this point, we aren’t sure what spurred Zito’s departure. Zito confirmed with us that he is no longer with Miso and provided the following statement that has been slightly edited for length and clarity:

Yes I can confirm I’ve moved on from Miso. As a co-founder and one of the largest shareholders I am still rooting for the team and the vision we set forth. I’m so proud of all we accomplished together.

I’m a firm believer that breakthroughs in Machine Learning, Computer Vision, and Real-time Controls for Automation present the next great wave in disruptive technologies that I believe will radically aid humanity in addressing the most pressing problems of our age. I remain resolutely focused in aiding and supporting this burgeoning ecosystem that is leveraging these technologies to produce teams and products built to make a truly positive and lasting impact.

A spokesperson for Miso also confirmed the news saying the two parties split “amicably” and that Buck Jordan, Founding Partner of Miso will be interim CEO, and helping with the search for a full-time replacement.

The news of Zito’s departure comes a week after CaliBurger announced its 2.0 initiative, which involved adding a second Flippy robot station. Miso Robotics has raised $13.1 million in funding.