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The Spoon

Daily news and analysis about the food tech revolution

Food Robot

YPC Raises $1.8 Million (CAD) for its Versatile Robot Cooking Kiosk

YPC Technologies announced today that it has raised $1.8 million dollars CAD (~$1.36 million USD) for its robotic cooking kiosk. The round was co-led by Hike Ventures and returning investor Real Ventures, with participation from Toyota AI Ventures, Uphill Capital, and multiple angel investors.

Like others in the food robot space, YPC is building a standalone, autonomous cooking system. But unlike PAZZI, which makes pizza, or DaVinci Kitchen, which makes pasta, or even Flippy, which works a grill or fry station, YPC aims to build a more versatile cooking robot, one that can make up to 20 different types of meals.

“Our business is unique because our system can produce a large variety of meals,” Dr. Gunnar Grass, CEO and Co-founder, YPC Technologies told me by phone this week, listing “Soups, stews, beef bourguignon, rissotto, steamed asparagus” as a sample of what the YPC robot can make.

This desire for variety was borne out of Grass’ time working in in the kitchen of a retirement home. The kitchen made one type of dish per day and Grass saw many plates come back partially eaten or completely untouched, because residents didn’t like the food or couldn’t eat it because of dietary restrictions (or because they lacked teeth).

YPC has been testing its robot out at a co-working facility in Montreal, Canada over the past year. The articulating arm grabs ingredients and does the cooking and can make anywhere from half a dozen to 20 different types of meals, depending on how it’s stocked. The current version of the robot can make 30 meals in an hour, though Grass said the next version will be able to make 100 meals per hour.

Grass said that the company is targeting business customers such as retirement centers, hospitals and commercial high-rises for installations of its robot. The system does not require additional ventilation be built, which could make the decision to install one a little easier for potential locations.

Of course, another appeal of the YPC system is that it’s a robot that can work all day and removes one human (and possible vector of viral transmission) from the meal prep equation. YPC isn’t completely human-less, since people are still required to stock and final presentations, but reducing the number of human hands preparing and touching food has becoming increasingly important during this pandemic. And this type of hygiene is top of mind for the potential customers YPC is dealing with. “Right now, everyone cares about safety,” Grass said.

As we said earlier, YPC’s robot is unique in the restaurant world. Grass said with the new funding, his company hopes to have a production pilot up and running with an unnamed “multi-national” food company by the middle of next year.

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.

Creator Temporarily Closes its Robot Restaurant

Creator, the San Francisco restaurant built around a hamburger-cooking robot, announced last night on Instagram that it was temporarily closing its one physical location tomorrow.

The company wrote:

Our restaurant at 680 Folsom Street in SF is going on a temporary hiatus. The stay at home order, combined with extended work-from-home policies (which we support), have emptied out SoMa – as @Eater_SF captured so poignantly. We haven’t seen a coyote or tumbleweeds on Folsom Street yet but it’s getting there.⠀⠀⠀⠀⠀⠀⠀⠀⠀

Creator launched in the summer of 2018 around the idea that robots could take over the repetitive restaurant task of grilling burgers, freeing up human workers for more creative tasks like customer service.

Up until the COVID-19 pandemic hit, 2020 had been a year of growth for Creator. In January the restaurant expanded to being open five days a week, and in March it added dinner service. Even when the pandemic forced its dining room to close, Creator put up a good fight and invented what was basically an air lock for hamburger pickup that aimed to keep workers, delivery drivers and food safe.

We don’t know what this means for Creator, which has raised $18 million in funding. Even though the one location is closed, they have a year and a half’s worth of data and experience that could be useful if they wanted to license out the robot technology to other foodservice operators. As the long-term effects of the pandemic remain unclear, restaurants may be more keen on reducing the number of humans involved in preparing and serving food. Having a robot cook could be one less vector of transmission for a restaurant.

We have reached out to Creator to find out more about any future plans.

On a more personal note, Creator was a highlight for me during my robot food tour of San Francisco last year , and whenever I was in town I made a point of going. Not because of the robot, but because the food was delicious and the experience was always great.

LG’s CLoi ServeBot Picks Up Shifts at CJ Foodville in Seoul, South Korea

The restaurant CJ Foodville has a new server clocking in at its Cheiljemyunso location in Seoul, South Korea — though this one probably won’t accept tips. ZDNet writes that LG’s CLoi ServeBot is now autonomously shuttling food to tables and taking away empty dishes.

The CLoi ServeBot is self-driving robot with four vertically stacked trays that can navigate around tables and people (even playing music to give bystanders a heads up that its approaching). The ServeBot also features an LED screen that shows facial expressions.

It’s not a surprise that these ServeBots are working at CJ Foodville. The restaurant chain formed a partnership with LG last year to develop a number of different food robots. This past November, CJ Foodville installed an LG ChefBot at its Veeps buffet restaurant to cook up noodles.

The CLoi ServeBot is among a wave of server robots hitting restaurants in Asia and beyond. Bear Robotics just raised $32 million to scale up its Penny server robot. And PuduTech’s BellaBot, which sports LED feline features instead of human ones, showed off its server robot at CES this year.

All of them, however, do basically the same thing — cart plates around. That’s not to denigrate the engineering feat that a self-driving, dish-carrying robot is. It’s more that these robots are on a path from being a novelty to becoming a commodity. What features can a company add that will really set their robots apart from the competition?

Thankfully for those in the server robot space, there are plenty of restaurants in the world, so there’s plenty of potential robot business to go around.

Flippy Flips Upside Down for QSRs, Will It Impact Miso’s Crowdfunding?

Miso Robotics is taking its cooking robot, Flippy, and uhh, flipping it upside down in a bid to bring in more QSR business. Today the company revealed a prototype of its next version of cooking technology dubbed Miso Robot on a Rail (ROAR).

Rather than being fixed to the ground, the new ROAR is installed on a rail above the cooking surface. It still uses a robotic arm to flip burgers and remove fry baskets, but it now glides back and forth overhead.

According to the press announcement, the new ROAR was developed using market feedback from QSRs that wanted more of a zero footprint solution that doesn’t get in the way of busy human cooks. The current iteration of Flippy is stationary, and surrounding the arm itself, there is a safety zone taped around it to keep human limbs way from automated movements. So it can take up quite a bit of space.

The Flippy brain has also been augmented with new cooking capabilities. In addition to grilling burgers, Miso’s robot can fry up chicken wings, onion rings, popcorn shrimp, sweet potato waffle fries, corn dogs and more.

The ROAR won’t be available commercially until the end of this year. In the meantime, Miso also announced that it is introducing an intermediate model that uses a floor-mounted rail system. Nation’s Restaurant News reports that the new ROAR will cost roughly $30,000. This is about half what the first Flippy’s cost, which was ultimately too high a price for a lot of QSRs.

The news of ROAR also comes as Miso Robotics is equity crowdfunding its next fundraise. While Miso has raised $13 million from traditional VCs in the past, the company is now using the SeedInvest platform to try and raise $30 million. Will the new Flippy sway a few more everyday investors?

The Flippy ROAR also comes in a time of flux for articulating robotic arms. Cafe X closed three of its locations, and Zume shut down its robot-assisted pizza delivery service. Other startups, however, are, like Miso, all-in on robotic limbs. Macco Robotics and Robojuice both believe that a more humanoid-like form factor will connect better with customers.

While Flippy is on display at Caliburger in Pasadena, the new ROAR seems more geared towards production and throughput. With a lower price, we’ll have to see if QSRs put in their order for one.

Robot Restaurant Creator Now Open Five Days a Week, Adds Plant-Based Burger

Creator, the San Francisco restaurant featuring robot-made hamburgers, announced today that it is now open five days a week, and that it has added a plant-based burger to its menu.

Up until today, Creator had only been open Wednesday through Friday. While its hours are still limited to 11 a.m. – 2 p.m., Creator will now be open Monday through Friday.

In addition to being open more hours, flexitarians can rejoice as the restaurant’s menu will now be open to more types of eaters. Creator is adding a plant-based burger made by Hodo, which, according to the Hodo website, is made from tofu.

Creator is bypassing the whole Beyond Meat v. Impossible discussion by going with a smaller player. Creator’s decision could be driven by the fact that its restaurant is such a small player right now, and didn’t want to deal with any potential shortages that both Beyond and Impossible have experienced. Or maybe Creator just preferred the price and taste of Hodo’s burgers.

The introduction of the plant burger seems like it will disrupt the premise of the robot-powered Creator. For meat burgers, Creator’s robot grinds, forms and cooks the beef patty on the spot. But for plant-based burgers, Creator’s robot will assemble the extras on the bun, but a human will grill up and place the patty. Given the rise in popularity of plant-based burgers, one has to wonder how this will impact Creator’s economics.

We spoke with Creator CEO Alex Vardakostas at our Articulate food robot summit last year and he explained that Creator’s robot is meant to do the repetitive boring work of grilling burgers so employees can do more engaging activities like customer service. For now, it seems like humans will be back working the grill.

Creator’s hours of operation and menu expansion comes on the heels of reports that the company was “totally screwed” by Softbank, which was going to become an investor. Food robots in general have been under scrutiny as fellow San Francisco startup Cafe X shuttered three of its locations and Zume pizza shut down its robot-assisted pizza delivery business.

Will this new move and new menu item keep Creator out of the robot dead pool?

Cafe X Shuts Down its Three Downtown San Francisco Locations

Cafe X, the robot coffee chain, shuttered its three downtown San Francisco locations. The San Francisco Chronicle was first to report the news, and Cafe X Co-Founder and CEO Henry Hu confirmed the shutdowns yesterday on Twitter.

Cafe X builds standalone kiosks featuring a robotic arm that serves up hot and cold beverages. It had locations in San Francisco’s Metreon building, a dedicated store on Market St. and a pop-up-style location on Sansome and Bush St.

The downtown SF closures follow the recent launch of two new Cafe X locations at the San Jose Airport and San Francisco Airport. These new locations feature the latest version of the Cafe X robot, which includes an expanded menu and a customizable space for items like baked goods.

As part of that airport push, Cafe X had been working to get its NSF Certification so its robots can be designated as vending machines. In an interview with The Spoon in November, Hu said that this would allow Cafe X robots to operate longer hours and without a human on hand (Cafe X’s SF locations featured a person to help with drink selection and customer service).

In a tweet confirming the downtown closures, Hu wrote:

Our 3 downtown SF locations helped us develop the newest machine that we launched recently at SJC and SFO. Thanks to our amazing customers who supported us in SF over the last 3 years.

We received the following statement from Hu by email this morning:

We launched our prototype robotic coffee bars in San Francisco in 2017, in an effort to perfect our beverage offerings, software, and hardware solution.

We launched our newest V2.1 product at two airports, SFO and SJC, in Q4 of 2019, which now serve thousands of customers every week and is capable of preparing up to six drinks in a minute.

Having learned everything we could from our San Francisco locations, we decided to laser focus on growing Cafe X at airports through partnerships with leading coffee brands and retailers in addition to Cafe X operated units. 

Cafe X has raised $14.5 million in funding, with its last round being $12 million back in August of 2018. The sudden shutdown of its three SF locations and the departure of its COO last August could be seen as some sort of harbinger of more bad news to come.

Food robot startups have hit some tough times recently. Zume, which uses robots to help make pizzas, is reportedly laying off 80 percent of its staff. And according to Axios, Creator, the robot hamburger restaurant also in SF, hit a fundraising snag when Softbank supposedly backed out of an investment deal.

The case for Cafe X optimism would be the company’s recent airport launches. Airports are a potentially big market for automated food service that can serve passengers and employees at all hours of the day. Cafe X robot coffee rival Briggo recently launched at the San Francisco airport as well and has signed a deal with SSP America to open up 25 more airport locations.

We have reached out to Cafe X to learn more and will update this story accordingly.

Pizza Party! Picnic Raises $5M for its Food Robotics Platform

Picnic, the food robotics company best known for its automated pizza assembly line, announced today that it has raised $5 million. The funding is part of Picnic’s seed round and was led by Creative Ventures with participation from Flying Fish Partners and Vulcan Capital.

Picnic came out of stealth mode last month to reveal its assembly line style robot where a conveyor carries a crust under dispensers that apply sauce and other toppings. Picnic’s pizza ‘bot is already being used by Centerplate at Seattle’s T-Mobile arena. (Picnic also fed hungry attendees at our Smart Kitchen Summit in October, cranking out hundreds of (tasty) pizzas per hour.)

While its first use is putting together pizzas, Picnic is really creating more of a modular platform that could be used for a number of different types of food. Think assembling Subway style sandwiches, for example.

As I wrote of the time of its unveiling , Picnic sits squarely at the nexus of a number of different food tech trends. First, it’s part of a wave of food automation that is taking over some of the repetitive tasks of food creation and promising to help restaurants deal with high human turnover. Second, among its first venues is a stadium, since stadiums need to feed a lot of people quickly, they are becoming a hotbed when it comes to food innovation. Finally, Picnic says that its machine can help cut down on food waste by precisely applying the same amount of ingredients to each pizza, each time.

With its new funding, Picnic says it will continue product development, as well as ramp up marketing and staffing.

Starship Robots Roll Out to University of Wisconsin-Madison, Can They Survive the Winter?

I’ve never been to Wisconsin, but people from there tell me that it gets cold about this time of year, I mean, it snowed there on Halloween last week, with more expected tomorrow and Wednesday. This type of inclement weather was actually the first thing I thought about when Starship sent me a press release today announcing that its robots are now rolling around the University of Wisconsin-Madison (UW-M), delivering food.

Starship makes six-wheeled, cooler-sized robots that can carry 20 pounds worth of cargo. UW-M has 66,000 students, staff and faculty, and is getting 30 Starship robots those people can use by downloading the Starship app, ordering from three different markets at the school and dropping a pin on the campus map to set the delivery point. There is a $1.99 delivery fee and at first, the delivery area will be limited to a specific area before expanding across campus.

This is the latest school to adopt Starship’s delivery robots, following George Mason University, Northern Arizona University, Purdue, University of Houston and the University Pittsburgh.

Pitt, however, recently suspended its robot delivery program after running into issues with the autonomous robots allegedly blocking sidewalk access to people in wheelchairs.

That type of real-world complication makes me wonder how the robots will do when truly nasty Wisconsin weather strikes. On the one hand, I’m sure that Starship and the UW-M have thought about this and come up with solutions. One advantage to delivering on campuses is that they are smaller geographic areas with lots of walkways and dedicated maintenance staffs to keep those walkways safe and clear.

But still, snow and ice could be big obstacles for a robot with little wheels. That’s one of the reasons Refraction.ai is using fat bike tires for its autonomous robots. Not to mention that the performance of lithium-ion batteries, like those in Starship robots, degrades in cold temperatures. We reached out to Starship to see how they will address the cold, and will update when we hear back.

UPDATE: Starship sent us the following statement: “The robots are designed to work in a variety of conditions including snow and rain. There is negligible battery degradation in the extreme cold.”

In the meantime, there are now 66,000 people at UW-M who are more likely to avoid the bitter cold and can stay in and order food thanks to Starship’s robots.

Cala Raises €1M for its Vegetarian Pasta Making Robot

In addition to the coffee, smoothies, cheeseburgers, chicken tenders and pizza robots are making, you can now add pasta dishes to that list. Paris-based Cala has developed a pasta cooking robot, and recently raised €1 million (~$1.1M USD) in angel funding to help bring it to market early next year.

Cala’s pastabot will be the center of a self-contained mini-restaurant that measures 5 square meters (~53 square feet) and can make up to 800 dishes an hour. As you can see from the video below, the Cala bot uses Cartesian approach, rather than an articulating arm. The restaurant will be fully autonomous. Users order via mobile app, meals cost €6 with a drink (~$6.6 USD), and the robot prepares and plates all of the food as well as doing the cleaning.

“We want everything to be sustainable,” Cala CEO Ylan Richard told me in a phone interview this week. And that sustainability runs throughout the company and its robot. First, Richard believes that the only way to sustain a business of bringing healthy food to people quickly while making enough margin is through robotics.

Second, right now Cala bot only serves vegetarian dishes. In addition to being better for the planet, avoiding meat also cuts down on costs and complications associated with storing and cooking all the ingredients inside the machine. Richard says they use “a lot of organic things,” but says his bigger priority is to locally source all of their ingredients.

Cala ran a live test restaurant in Paris for four months and Richard said that from the test the company learned that it’s important for the robot to fade into the background once the meal is served. “If you don’t come just for the meal that means there is something wrong with the way we do things,” Richard said. This mission for the robot to merely be the means and not the star of a restaurant is pretty much the exact same thing that Creator CEO Alex Vardakostas told us at our Articulate Food Robot conference earlier this year.

What’s kind of funny is that France, famous for its hallowed culinary tradition, is now home to not one, but two different robot restaurant companies. Earlier this year PAZZI (formerly EKIM) raised €10 million for its autonomous robot pizza restaurants.

I asked Richard about any dichotomies around French companies building what is quite literally lifeless food preparation. He told me that sure, France is famous for its high-end cooking, but the French are also some of McDonald’s biggest customers. “Sometimes we just want to eat something quickly,” he said.

Cala will use its recent funding to bring its robo-restaurant back to the public at the beginning of next year. The company plans to own and operate its next location, which will be outside a university in Paris. Richard said that as the company grows, it will look at franchising, rather than licensing the technology out to a larger brand, and that eventually Cala will make more types of food beyond just vegetarian dishes and pasta.

Cafe X COO, Cynthia Yeung, Departs From the Robot Coffee Company

Cynthia Yeung, now the former COO Cafe X, posted on Linkedin yesterday that as of last Friday she was no longer with the coffee robotics startup after having worked there for a year and a half. Normally we don’t write about executive shuffles, but Yeung was high up at the company, and her departure comes at a time when rival robo-coffee company, Briggo, is scaling up.

Yeung posted the following to Linkedin yesterday:

Friday was my last day as COO of Cafe X Technologies. I learned a lot from growing the company (now 35+ people) through our Series A and am grateful to Henry Hu, Jason Calacanis, and David O. Sacks for giving me the opportunity to be in “the room where it happens”. I’m proud of the upcoming SFO launch of our new machine (in addition to a few other locations), bringing on more experienced engineering talent, and having built some corporate infrastructure to help the team scale. I’m looking forward to seeing where the company goes next.

One thing that caught our eye is that Yeung said “through our Series A,” but so far, the $14.5 million Cafe X has raised has been publicly referred to as seed and “Seed-1” money, not Series A. We reached out to both Yeung and Cafe X CEO, Henry Hu to see if the company has raised a new round or if there is some other explanation. Yeung directed all questions to Hu.

UPDATE: Hu told us via tweet that they renamed the Seed-1 as a Series A.

Regardless, as Yeung also indicates, her departure comes as Cafe X is set to launch its first robot barista at San Francisco International Airport (SFO), the company’s first location outside of the city of San Francisco.

But Cafe X’s robot will actually be the second automated cafe at SFO. Earlier this summer, Austin-based Briggo opened its robot Coffee Haus at that airport. In fact, Briggo was initially awarded the SFO contract, but Yeung was instrumental in the inclusion of Cafe X. As the San Francisco Business Times reported last November:

“We are striving to be a very, very responsible employer in San Francisco bringing trade jobs back to the city,” Cynthia Yeung, COO of Cafe X, told the SFO commissioners at the Nov. 6 [SFO Airport Commission] meeting. “And I want to understand why, with so little transparency, this trial program was awarded to a Texas based company?”

High-traffic locations like airports are perfect for robotic baristas because robots are fast, accurate and can operate around the clock. While there are plenty of airports around the world, they will be a battleground for automated food services like vending machines and robot coffee makers. Yeung left just days after Briggo announced it had entered into an exclusive agreement with SSP America to put Coffee Hauses in an additional 25 airports around the U.S. and Canada over the next two years.

While this was probably more of a coincidence, as Yeung indicated on Linkedin, Cafe X is entering the scaling phase of its startup lifecycle — a time when having steady leadership at the top is especially important.

Here at The Spoon, we kinda hope Yeung stays in food robotics because she’s a great guest to have on stage at our Smart Kitchen Summit and Articulate conferences.

This article originally stated Yeung worked at Cafe X for a year, it was actually a year and a half and this post has been updated to reflect that.

FIBBEE is a Moscow-Based Robot Barista

If I told you that Russian ‘bots were getting more sophisticated and spreading, your first reaction might be one of concern. But what if I told you that those Russian ‘bots served coffee? Well, then you might welcome them with open arms.

Moscow-based Foodtronics has created FIBBEE, a robot barista that serves up all manner of lattes and other coffee drinks. Like Briggo and Cafe X here in the U.S., FIBBEE is an automated kiosk that can be set up in high-traffic areas, and like those American counterparts, the number of FIBBEE locations is expanding.

Moscow is downright hot for robo-baristas right now, as FIBBEE joins another automated coffee service, MontyCafe.

In our quest to chronicle the rise of food robots all over the world, following is an email interview with Foodtronics’ CEO Alexandr Khvastunov about FIBBEE. NOTE: Answers in this post were slightly revised after publication as Foodtronics felt the translations weren’t entirely accurate.

SPOON: What is Fibbee?
Aleksandr Khvastunov: FIBBEE is a robot-barista. We believe that it has a female entity so FIBBEE is her given name. Her personality is bright, easy-going and positive.

Besides the fact that she’s an ideal barista who never fails, FIBBEE may give you emotional recharge. She serves coffee to customer in one of the five colorful cups which are supposed to provoke different moods: boost, energy, balance, insight and fun.

How is Fibbee different from Cafe X, Briggo or even MontyCafe?
We’ve been professionally engaged in coffee for the past 8 years. We’ve opened traditional coffee houses (so-called third wave coffee houses), were engaged in the coffee wholesale and other projects.

At some point we understood that robotic retail may give us an opportunity to grow and scale well our love of coffee as of the lack of human factor – FIBBEE is fast, she’s always in a good mood and ready to meet your needs.

We have developed almost all technical components for FIBBEE, from chips and control systems to our own manipulators (specific system of moving objects).

We also have two coffee machine modules and we can brew two drinks at the same time. One manipulator inserts glasses into the coffee machine and when the drink is ready rearranges it into the waiting buffer. Another manipulator swaps coffee from the buffer to one of the 3 areas of issue.

How many different types of drinks can Fibbee make? Can it do hot and cold drinks?
Current menu includes espresso, americano, lungo, cortado, latte, cappuccino, cappuccino light, and coffee with syrups.

Still our customers can customize any drink. For example, they can add milk to black coffee in the required quantity, adjust the amount of foam and milk in cappuccino and latte, or select milk temperature (cold or hot).

In the nearest future we plan to introduce additional types of milk (soybean, oatmeal), various types of coffee beans and drinks with ice and nitro coffee which are being tested right now.

How many Fibbee’s are there and where are they located? How many more do you plan to roll out?
We have 2 robotic coffee bars now, and in July we’re opening the third. By the end of 2019, we plan to open more than 12 in Moscow. We’re creating our own chain and currently do not sell franchises.

Our ambition is to become the largest robotic chain of coffee houses in Russia and Europe. Because we love coffee and know how to make it delicious.