Close Ad

The Spoon

Daily news and analysis about the food tech revolution

food robots

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.

 

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.

Cafe X Closed its Airport Locations and Laid Off Staff. Now It’s Planning for the Future

Cafe X has shut down its San Jose and San Francisco airport operations, laid off staff and made a number of other market adjustments as the company adapts to the new realities brought on by the COVID-19 pandemic.

Henry Hu, Co-Founder and CEO of Cafe X told us via Twitter messaging that with airport traffic decimated, thanks to the coronavirus, the two airport locations have been closed for months. He is unsure when they will reopen. Hu says that they are still in talks with other airports for new Cafe X locations.

At the same time, however, Cafe X has also started taking pre-orders for machines on its website, which lists the price at $200,000 per robotic kiosk ($5,000 deposit required), and says they will be shipped in Q4 of 2020.

Hu said that Cafe X is not a franchise, the company is just selling the machine and providing support, which can include recipes and menus if the customers wants. Additionally, customers can still choose to purchase coffee and supplies through Cafe X.

This is a little different from when Cafe X first started a couple years back, when the company was not only offering robot-made coffee, but also had a human on hand to provide a more curated coffee experience. The plan at that time was for Cafe X to own and operate its own machines.

The actual physical shape of the Cafe X machine has changed as well. Gone are the rounded corners of the kiosk, replaced with more square right angles.

It’s been a tumultuous year for Cafe X. In January, the company shuttered its three downtown San Francisco locations to focus on its airport business, and now those locations are closed as well. Hu said that because of the pandemic, Cafe X laid off most of its staff except for the engineers.

There does seem to be some light at the end of this COVID tunnel for Cafe X, however. Hu posted a photo on Twitter today of one of its robot kiosks being shipped off to Asia. Hu wouldn’t provide many details, but said its part of a big project in Asia that will include 150-plus machines over the next couple of years.

As I’ve written before, I’m all-in on automated vending machines like Cafe X and Briggo, especially during these pandemic times. Businesses and consumers alike will be looking for ways to reduce human-to-human interactions when it comes to getting their food. Robotic kiosks not only remove one human from the equation, but also hold all of their food and other ingredients behind glass walls away from people. Additionally, robots can run all day without taking breaks (or calling in sick). Spoon Plus subscribers can read my full report on the future of vending machines.

The pandemic is far from over (especially here in the U.S.), so we’ll see if COVID, which negatively impacted Cafe X though most of this year, could also come to the company’s rescue.

NOTE: An earlier version of this article said that Cafe-X’s order of 150 machines was happening over the coming year instead of over the next couple of years.

Report: 80 Percent of Restaurant Jobs Could be Taken Over by Robots

More than 80 percent of restaurant jobs, including cooking, serving and prepping, could be potentially be taken over by automation, according to restaurant consulting firm Aaron Allen & Associates.

Pizza Magazine was first to report on this, writing:

Aaron Allen & Associates shared a graphic proposing that 82 percent of restaurant positions could be automated. The majority of them, or 51 percent, would be server positions. Fifty-seven percent of fast-food and counter workers (or 3.2 million) could be replaced, and the same goes for 38 percent of waiters and waitresses. Twenty-one percent of cooking and food prep positions also could be automated, the company asserts.

Factors that could drive this widespread adoption of automation include continued labor shortage issues for restaurants and the COVID-19 pandemic.

We write about food robots a lot here at The Spoon, and while that 82 percent number is certainly daunting, it’s not completely surprising. Prior to the pandemic, sufficient staffing was an issue for restaurants as many potential workers preferred driving for Uber or doing some other form of gig work that allowed them to set up their own hours.

Thanks to the pandemic, the U.S. is dealing with massive amounts of unemployment, so finding people to work may not be as big an issue in the short term (though there is a debate about workers making more money via the stimulus than at their job). But the bigger problem now is the number of restaurants closing down dine in operations or shuttering altogether, reducing the number of jobs in the industry overall.

COVID accelerated the push towards off-premises dining, which requires a different kind of staffing set up. You don’t need servers if there are no customers sitting at tables to serve. And if a dining room is open, there will be fewer people eating in it to accommodate social distancing.

But even then, COVID has us re-thinking the amount of human-to-human contact as we get our food. We won’t know what the lasting impact of the pandemic on our psyche will be, but there is a good chance we will be more wary of strangers and more cognizant of the number of people who touch our food.

This is another reason why we could see more robots in restaurants. Already, a number of companies like Bear Robotics, Keenon Robotics, and Pudu Technology make server robots that can autonomously shuttle food and empty dishes back and forth from the kitchen. Then there is Flippy from Miso Robotics, which can grill burgers and work the deep fryer. White Castle recently announced that it was piloting Flippy at one of its Chicago locations. There’s also Picnic robots, which can assemble 200 pizzas in an hour.

There have always been deep societal concerns around automation, especially within the restaurant industry, which in addition to be a career many people are passionate about, also serves as an accessible first job for lots of different people. Robots taking more than 80 percent of those jobs will have massive ramifications for the country, the labor force and our collective future.

Now the coronavirus is upending those conversations. There are still issues around equity and the ability for people to find work and training if a robot takes their job, but there is the added wrinkle of what is economical for restaurants to stay in business and what people are comfortable with in their dining experiences.

White Castle Hires Flippy the Robot for Pilot Program

Robots are storming White Castle! The pop culturally iconic restaurant chain just announced a partnership with Miso Robotics today to bring Flippy the robot on board as a fry cook as part of a limited pilot program.

White Castle will be using the new Flippy ROAR, which debuted earlier this year. Unlike previous versions of the robot, the ROAR is suspended overhead on a rail, sliding back and forth. Flippy will be manning several frying stations at White Castle, cooking up a variety of foods including fries, chicken rings, onion rings and mozzarella sticks.

Jamie Richardson, Vice President, Government and Shareholder Relations at White Castle, told me by phone last week that Flippy will be “coming soon” to an undisclosed location in Chicago.

The partnership comes amid the global COVID-19 pandemic, which has restaurants of all sizes reconfiguring to accommodate less human-to-human interaction. Robots are one way to reduce human contact with food, but Richardson said that White Castle started talking with Miso 15 months ago, long before the pandemic hit in full. “The unexpected events of COVID made us want to accelerate,” Richardson said, “We do think it’s important to keep marching forward with innovation.”

Robots can also be used to take over more dangerous and repetitive tasks in the kitchen, like operating the fryer. A robot won’t get bored, tired or burned making tater tots for hours on end. “A new hire like Flippy frees us up to have team members do other things like delivery,” said Richardson. Delivery and other forms of off-premises eating, of course, have become more important than ever during this pandemic as dine-in experiences have been forced to close.

For Miso, the White Castle deal comes at a time when the company is trying to raise $30 million through equity crowdfunding. As of now, Miso only has two customers using Flippy, CaliBurger and Compass Group/Levy, both of which are investors in Miso. As well, two current Flippy installation sites are stadiums, which have been shut down because of the pandemic.

With 365 owned and operated restaurants, White Castle represents a big growth opportunity for Miso. Financial terms of this deal weren’t disclosed, but the sticker price on a new Flippy ROAR costs $30,000 upfront with a $1,500 monthly subscription.

Despite having been around for nearly 100 years, White Castle remains remarkably spry. It was among the first restaurant chains to add the plant-based Impossible burger to its menu back in 2018. And as noted previously, it has been active with its third-party delivery program.

With this one installation set to start, we’ll have to see if Flippy becomes king of this particular castle.

Glacierfire’s Ice+Fries Seems Like Everything You’d Want from an Icelandic Robot Bar

Iceland is having a bit of a moment right now, thanks to the success of Netflix’s Eurovision Song Contest: The Story of Fire Saga, which stars Will Ferrell and Rachel McAdams as Icelandic singers. Oh, and also because Glacierfire launched a robotic bar/restaurant called Ice+Fries there a couple months back.

Ice+Fries features two robotic arms, dubbed Tipsy Floki and Ragnar, that can mix up to 100 cocktails per hour and 1,500 cocktails a day without human intervention. It also sports a 3D printer that prints out fancy desserts and garnishes for drinks. There’s even a robotic Aibo dog that wanders the bar. But the automation is woven much more deeply into the very fabric of the restaurant.

I spoke with Glacierfire CEO Priyesh Patel by phone this week, who explained some of the smarts that goes into the restaurant. The robo-bartenders themselves are made by Makr Shakr, but Glacierfire has integrated its own software stack that keeps the bar running, including order management, timesheets, ingredient/temperature monitoring, etc. There is also a healthy amount of artificial intelligence (AI) implemented.

Patel explained how they use the AI with facial recognition for a number of different purposes. The facial recognition will guide people as to where they pick up their orders. It can also be used in determining if there are underaged people trying to order alcoholic drinks (the drinking age in Iceland is 20). The AI+facial recogntion combo is also used to gauge sentiment in the bar. (i.e., Are customers happy?) Your mileage may vary on whether or not you find that kind of monitoring useful or creepy.

Ice+Fries isn’t completely human-less. The food is still cooked by people, and there are technicians on hand to deal with the robots. But in building the automated experience Patel echoed the sentiment of many food robot companies: If you can use robots to lower labor costs, then you can pass that savings on to the consumer. Patel said that cocktails in Iceland are typically $15 per drink, but Ice+Fries can serve them at $10.

Ice+Fries has only been open since April in Iceland, so we have yet to prove that those economics bear out. Here in the U.S., Miso Robotics found that its first generation of Flippy robots were too expensive for many QSRs. Robot barista Cafe X had to shutter its downtown locations, and robot burger joint, Creator, recently closed its restaurant down as well.

To be fair, Creator’s shutdown was more attributable to the global pandemic that closed dine in operations at restaurants around the country. According to Patel, Iceland was able to avoid COVID-induced lockdowns. But as the virus continues to rage on here in the U.S., Ice & Fries might actually model what a restaurant will look like post-pandemic.

Setting aside the close quarters and inside nature of the restaurant for a moment, the Ice & Fries experience is contactless, a key feature in these coronavirus times. While orders can be done on a touchscreen, there is also a mobile app customers can use, and robot bartenders remove one more vector of human-to-human viral transmission.

The first Ice+Fries is located in Reykjavik, Iceland, but the company has plans for expansions into Lisbon, Portugal, and Paris, France. Patel said Galcierfire has a two-pronged go-to market strategy for this robot restaurant concept. The first is to build out and launch its own branded restaurants, and the second it to license the Ice+Fries technology out to third-party restaurant companies looking to create similar concepts.

Who knows? If this takes off, we could all be singing an Icelandic song of Ice+Fries.

Bear Robotics CEO on the Role of Restaurant Server Robots in a COVID (and Beyond) World

For the past couple of years, robots were the shiny new object for restaurants. They could automate cooking, serving and delivering food, and even wash the dishes when all was said and done. But last year’s robots were still first generation tech and more of a novelty as the restaurant industry figured out the cultural and economic costs and benefits of automation.

Then COVID-19 came along and the world turned upside down. Restaurants that haven’t shut down permanently are looking to see what socially distant changes will be mandated in order for them to reopen. With their inability to get sick, robots could move from a novelty in restaurants to a necessity.

To see if there’s been a increase in robot interest from the restaurant industry, I checked in with John Ha, Founder and CEO of Bear Robotics. Bear is the company behind Penny, the autonomous front of house robot that can bring food to tables and carry empty plates back to be cleaned.

“Interest is going up a lot,” Ha said about incoming inquiries of his robot. “Before COVID, [restaurant] operators loved our robots, but employees were fifty-fifty, and customers didn’t really care. Now the changes that I see are on the customer side.”

The changes he’s talking about are what concerns customers now have. Before they didn’t care about the robot because they were most interested in the food. But in a pandemic world, customers now want to know who has touched their food and the cleanliness of those hands.

“People come back for the food before, now people are going to pick the restaurant they can trust,” Ha said. “People want less contact in the restaurant.”

Robots are a way of providing one less point of human contact. Kitchen staff can load up the robot tray and the robot then drives itself to its table destination to bring people their order. But then it actually gets a little complicated. When it comes to moving the food off the robot and onto the table, as Ha explained. “Should we allow customers to pick up the food? There’s danger involved with that as well.” It’s not hard to imagine, for example, a customer dropping a bowl of scalding soup as they lifted it off the robot.

“But would you want the servers to touch the food?” Ha continued. “They can’t wash their hands every minute, and even if they could, how do you know?”

One thing Ha does know is that the next version of Penny will be easier to clean. “The next version much easier to clean and food contact safe,” said Ha, “From the materials to design.”

Sterilization is going to play an increasingly important role in food robotics, and could become one of its biggest selling points. It’s much easier to wipe down a robot than it is to constantly monitor all your employees for any sign of illness.

Then there is the question of what do restaurant customers want to interact with? Restaurants in California will reportedly need to have servers wear gloves and masks. Which is less threatening to a customer, a masked human or a robot?

I don’t know. We’re all figuring this out in real time, and robots may not be the answer for every restaurant. “Adopting a robot is an intrusive change for the restaurant,” Ha said. “They have to redefine the workflow for expediters, servers, bussers.”

Despite all that, in a world wary of human contact, robotics could solve at least part of the meal journey puzzle. As Ha noted “Now it’s something everyone will consider.”

From Michigan to Korea, Robots Keep Food Rolling When People Can’t

Prior to this pandemic, the big ethical questions surrounding food robotics and automation was their impact on loss of human jobs. But as COVID-19 has forced us to social distance and rethink our regular activities, replacing humans with robots for food delivery seems like a more ethical choice. Robots, after all, don’t need face masks, can be placed in frontline situations and won’t accidentally cough on your groceries.

As it’s done with many other aspects of the meal journey, the coronavirus is accelerating the adoption of certain types of food tech — like robots — that otherwise would have come to market on a much longer timeline.

The Detroit News posted a story yesterday about the increased demand for Refraction’s delivery robots in Michigan. Refraction makes the rugged, three-wheeled, self-driving REV-1 delivery bot. It’s bigger than Starship’s cooler-sized robots, yet not as big as Nuro’s self-driving pod vehicles.

At the end of last year, Refraction kicked off a beta program to deliver takeout meals from four different Ann Arbor restaurants. The Detroit News reports that Refraction now has more than 400 restaurant partners and the company’s fleet of five robots is running at capacity. Refraction is also working to get into grocery delivery.

The robots are cleaned between deliveries, and Refraction has added UV lights to the interior of the robot to further sanitize the cargo compartment. The robot is also contactless as consumers use their phone to unlock and open the robot to retrieve their food.

Refraction’s robots also, obviously, reduce human-to-human contact for people receiving food while sheltering in place. Our country may regain a certain amount of freedom to move in the coming months, but we’ve had a pretty healthy fear of other people pumped into us for the past couple of months. Robots may be more welcome once we’re past this.

These robotic advantages could also be applied beyond restaurant delivery and into restaurants themselves. The Korea Times reports that this week Woowa Bros. announced it would offer free rentals of its “Dilly” server robot to 50 restaurants in Korea for two months starting in mid-April.

The Dilly is an autonomous robot with a series of racks meant to work the front of house, delivering food from the kitchen to tables and bringing empty plates back.

Woowa Bros. launched the Dilly server program back in November and charged roughly $773 a month (with a two-year contract) for the robot. The Korea Times writes that 164 restaurants applied for the program, and currently Woowa has 23 robots operating in 16 restaurants across Korea.

It’s entirely likely that we’ll see more server robots in restaurants here in the U.S. as well. Though coronavirus has permanently shuttered at least 3 percent of restaurants across the nation, there’s already talk of what restaurants will look like when dine-in rooms re-open. Expect fewer people, disposable menus, and possibly servers wearing masks.

One has to wonder what people will prefer interacting with: a server wearing a mask or a robot? To be fair, a lot more of us will probably be wearing masks in public in the near future, but the cold, sterility of a robot may be more appealing to nervous people just starting to come out from sheltering in place.

Refraction and Woowa aren’t the only examples of robots gaining more popularity. Starship recently expanded the use of its food delivery robots beyond college campuses and onto city streets in Arizona and around Washington DC. And Nuro just got the greenlight to test its autonomous delivery vehicles on public streets in California.

But it’s not just the consumer end of the robotic equation that we should be thinking about. While robots may help reduce human-to-human contact when accepting your food, they also relieve some of the new dangers of being a delivery person. Let’s face it, delivery people have worked hard during this outbreak and have often gotten the short end of the gig economy stick. Ideally the food industry can use any savings from automation to help fund new job opportunities for humans.

The ethical questions surrounding the availability of human jobs in an increasingly automated world will remain and need to be addressed in a thoughtful manner after this virus recedes. But in the shorter term, robots may help reduce transmission of a deadly virus and perhaps ease a little bit of anxiety around getting our food delivered.

Miso Robotics Officially Opens Equity Crowdfunding Campaign to Raise $30M

Miso Robotics, the company behind Flippy, the burger grilling, tater tot frying robot, announced today that it is kicking off its equity crowdfunding campaign to raise a $30 million Series C round.

Equity crowdfunding eschews traditional institutional funding such as venture capital and allows everyday people to invest directly in a company. In the case of Miso, a minimum investment of $1,493 per investor is required in order to participate. (And we should interject that any investment is a risk and this post is not an endorsement of Miso.)

Miso announced the equity crowdfunding campaign back in November, but it still required SEC approval before it could officially begin. According to the press announcement emailed to us, Miso says it has already secured $2.6 million in reservations with a pre-money valuation of $80 million.

Earlier this year, Miso introduced its newest generation of Flippy, the ROAR, which has the robot suspended on rails above a cooking space to make more room for any human co-workers.

This jump into equity crowdfunding comes at an interesting time, to say the least. The world is in the throes of a global pandemic that is costing millions of jobs, has sent the stock market reeling and is creating even new levels of uncertainty. How many everyday people impacted by COVID-19 are going to have the money to plunk down at minimum of $1,500 to own a small part of a robot company?

Not to mention the fact that a big driver of food automation in restaurants was a labor crunch. With an estimated 3 percent of US restaurants permanently closed, there will be a lot of human workers suddenly available once this pandemic passes.

On the other hand, the coronavirus outbreak and fear of human-to-human transmission of the virus is sparking all kinds of change throughout the food system. In a post-corona world, robots that prepare food could be seen as a way to make restaurants more hygienic. This, in turn, could spark a boom in food robotics.

Equity crowdfunding has become a bit of a trend in the food tech world. Other companies like Winc, Small Robot Company, GOffee and GoSun have all turned to the everyday investor for their latest rounds of funding. On one level, it provides them with the flexibility to grow as they like without added pressure from scale-seeking VCs, but it also denies companies the networks and knowledge VCs can provide.

Miso has made its choice, and now we’ll see if everyday investors flip for Flippy the robot.

Dexai Robotics Raises $5.5M for its Robot Sous Chef (That Can Scoop Ice Cream)

Dexai Robotics has raised a $5.5 million seed round for its robotic arm sous chef, the company announced yesterday. The round was led by Hyperplane Venture Capital with new investors Rho Capital, Harlem Capital, Contour Venture Partners, and NextView Ventures also participating.

Dubbed “Alfred,” Dexai’s robotic arm is meant to be a flexible food prep assistant that can work in various kitchen scenarios. The company says it can work with a restaurant’s existing set up, utensils and recipes to do things like assemble sandwiches, salads, and even scoop ice cream.

Alfred came about as a result of artificial intelligence for robotics research conducted in collaboration between MIT and Harvard. According to the press announcement, that research led to the software breakthrough that allowed Alfred to control “deformable materials” like ice cream, sushi-grade tuna, pico de gallo, etc.

Dexai was actually among the companies in our Smart Kitchen Summit Startup Showcase, back in 2018. You can see the company’s brief pitch here.

SKS 2018 Startup Showcase: Dexai Robotics

With some QSRs reporting worker turnover rates as high as 150 percent, food robots and automation are one solution to the labor shortage restaurants are facing. Robots can work around the clock without a break and can take over repetitive, sometimes dangerous work in the kitchen, allowing humans to focus more on customer service.

Dexai is among a cohort of startups applying robotics to the kitchen. Miso Robotics‘ Flippy can grill burgers and fry foods, and Picnic’s modular robots can assemble 300 pizzas in an hour.

Dexai says that it will use this round of funding to expand its engineering, sales and product teams with the goal of serving new and different types of cuisines and scaling up.

Creator, the Robot Burger Restaurant, Adding Dinner Hours

Creator, the robot-powered hamburger restaurant in San Francisco, is expanding into dinner service. Starting March 9, Creator will be open from 11 a.m. to 8 p.m., the company posted on Instagram yesterday.

Creator is kind of a bellwether for the food robot industry. It’s a concept built around the idea of having a robot take over the manual repetition of grilling and assembling hamburgers, so human employees can focus on providing better customer service and learn new skills.

But up until this year, the Creator restaurant has had limited hours, operating only Wednesday through Friday from 11 a.m. to 2 p.m. Then this past January, the restaurant expanded service to five days a week (and added a plant-based burger option) but was still only open for lunch.

View this post on Instagram

Next Monday, March 9. Hours expand again … to 8pm. We'll be open after school and after work! Yes, we'll have HAPPY HOUR specials. The bigger the group you bring, the better the beer, wine & burger deals. 🍻🥂🍔🍔🍔⠀⠀⠀⠀⠀⠀⠀⠀⠀ .⠀⠀⠀⠀⠀⠀⠀⠀⠀ We can't wait for curious kids and families to stop by after school and for dinner! Many of you work far from SoMa during our lunch hours but live or play in SF at night. Now is your time.⠀⠀⠀⠀⠀⠀⠀⠀⠀ .⠀⠀⠀⠀⠀⠀⠀⠀⠀ Reservations allow large parties to beat the line, but we welcome walkups too. For group reservations and robot tours email events@creator.rest. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ —————————–⠀⠀⠀⠀⠀⠀⠀⠀⠀ HAPPY HOUR⠀⠀⠀⠀⠀⠀⠀⠀⠀ $30 pitcher + 3 burgers⠀⠀⠀⠀⠀⠀⠀⠀⠀ $10 burger + beer, add fries for $2

A post shared by Creator (@eatatcreator) on

Those limited hours meant that really the only people who could enjoy Creator were office workers in downtown San Francisco. More specifically, those office workers in San Francisco within walking distance of the restaurant’s location at 3rd and Folsom. By opening up dinner hours, Creator should be able to attract a different clientele and really put its robot through its paces in terms of volume and uptime.

Food robotics is at an interesting point in its evolution. Robots that make food and drinks are still relatively new and remain more of a novelty than a common feature of restaurants. Even then, how those robots are being implemented is undergoing big changes.

In January, Miso Robotics unveiled the next iteration of its Flippy robot, which is no longer stationary and will be suspended on a rail to move back and forth as it grills burgers and fries tater tots. That new version of Flippy won’t be available until the end of this year, and in the meantime, Miso is turning to equity crowdfunding, not traditional VCs, to raise its next round of financing.

Other food robots have fallen on harder times. Cafe X shuttered its three downtown robot barista locations in order to focus on airports, and Zume closed its robot-assisted pizza delivery operations.

It looks like Creator’s slow, methodical approach is paying off, at least for its first location. Instead of trying to scale too quickly, Creator has seemingly been intentional in its addition of service hours. As it expands into dinner, the next challenge for Creator will be growing beyond one location.

Chowbotics Looks Beyond Robot Salads and Into the Grocery Store Game

Here at The Spoon, we are big fans of breakfast cereal. We’ve written stories about it, and even devoted an entire podcast to it. So when we learned that Chowbotics, maker of the Sally the salad making robot, was looking to expand into cereal, well we just had to give them a call to learn more.

For those not familiar, Chowbotics’ Sally robot is a self-contained robotic vending machine that serves up salads and other bowls of fresh food like grains and yogurts. There are currently more than 100 Sally robots installed in different hospitals, college campuses and other locations across the country.

Chowbotics CEO Rick Wilmer told me by phone today that his company is looking to broaden its appeal by partnering with CPG brands like cereal companies. Wilmer envisions a scenario where shoppers, faced with a wall of different cereals in a grocery store, can sample cereals via a Chowbotics robot (complete with cold milk!).

This is an interesting direction and could turn the idea of Chowbotics on its head. Right now, Chowbotics locates Sallys in high-traffic areas that lack fresh food options. For establishments like hospitals that operate 24 hours a day, Sally becomes the only fresh food choice available since cafeterias and shops close down. In contrast, supermarkets are filled with fresh food choices.

Sally, then, could become more of a branding tool for CPG companies (like those that make cereal) and less of a mini-restaurant. This, in turn, changes the economics of Sally, which is typically bought or leased by the location. Instead of generating revenue by selling bowls, cereal samples (or whatever) would be subsidized, presumably by the CPG company itself.

It’s basically automating the in-store sample system. Instead of a person with a tray of a new-flavored Oreos or manchego cheese, the robot could dispense them either straight as a sample or as part of a larger recipe of ingredients to showcase how that food could be used at home.

This versatility seems to be one area where Sally has an advantage over other fresh food vending services like Farmers Fridge and Fresh Bowl, both of which serve food in closed jars. Sally can hold up to 22 different ingredients that could be swapped out and reprogrammed to make a variety of different meals out of those ingredients — not just pre-packaged salads.

Having said all that, it’s important to note that right now these are just ambitions for Chowbotics. They still have a lot of work do to convince grocery retailers and big brands to hop on its robotic bandwagon. But it shows that Chowbotics is thinking way bigger than salads. And if they get big cereals on board, we at The Spoon are happy to test out a bowl or two.