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Daily news and analysis about the food tech revolution

food robots

SJW Robotics Aims to Franchise Its Automated Asian Meal Kiosk

One of the emerging trends we’re seeing in food robotics is the fully automated restaurant-in-a-box-style kiosk. These are big, standalone devices that store ingredients and cook up a variety of dishes. Already we’ve seen announcements for such machines from Hyper, Mezli, and Wavemaker Labs with its Nommi. Now you can add SJW Robotics to that list, as the company has plans to franchise its automated restaurant-in-a-box that serves Asian food.

SJW has yet to officially name its automated restaurant concept, but the kiosk itself is 100 sq. ft, holds 36 different ingredients, and uses induction heating. While the outside doesn’t have branding yet, the internal robotics system is referred to as the “RoWok” (robot + wok). It can make one meal in about a minute and a half, though as the machine gets up to speed it can make six meals concurrently, dispensing each one in under a minute. It can make 250 meals before it needs to be refilled.

Nipun Sharma, CEO of SJW Robotics, explained to me by videochat this week that he’s interested in building his own restaurant brand through franchising. People interested in installing one of these kiosks will need to buy the robot for $200,000, pay a $25,000 franchise fee and pay 5 percent royalty.

SJW’s model is different from the approach other players are taking. Hyper plans on licensing its automated pizza technology to bigger brands, while Mezli says that it is more of a food company that plans to open up a number of its own restaurants (which could involve franchising, but Mezli didn’t mention that when I spoke to them earlier this year). SJW’s robot is also a little different in that it appears to be more of an indoor-based system, rather than the ruggedized shipping containers Hyper and Mezli are using that can be installed outside in places like parking lots.

Right now SJW is still developing its prototype. Sharma said that the company has raised an undisclosed round of funding and will be debuting a fully working version of its kiosk this October.

When You Think About Food Robots, Consider the Remote Mining Facility

Whenever I talk with a food robot company, particularly a startup building an automated kiosk or vending machine, they always list the same target markets. Those include airports, universities, hospitals, military bases, and basically any location where there are a lot of people coming through at all hours of the day. So my ears perked up when Alex Barseghian, Founder of RoboEatz, said his company was looking to set up its robot in the middle of nowhere.

Specifically, Barseghian mentioned setting up his company’s robot in a “remote mining facility” during the automation panel I moderated at our Restaurant Tech virtual summit yesterday. Barseghian didn’t provide specifics, but it’s not hard to imagine what a “remote mining facility” might look like, and why a robot might be useful there.

RoboEatz makes a 200 sq ft. self-contained robotic kiosk that stores 110 ingredients and uses an articulating arm to assemble a variety of both hot and cold meals. Aside from someone to re-stock ingredients and handle the occasional maintenance, the machine does everything on its own.

This autonomy, and the robot’s ability to make a meal every 30 seconds, makes it perfect for high-traffic places like airports. Busy people on the go can get a hot, restaurant-quality meal served up any time of day or night. But the autonomy also makes it perfect for places where there aren’t a lot of people and not a lot of access. Rather than sending a cook and setting up a kitchen in a remote area, which can be expensive, a robot can take care of that work. Just set the kiosk up once and regularly top off the ingredients, the robot will take care of the rest.

No only do meal-making robots like those RoboEatz and Karakuri and YPC Technologies operate independently, they can serve food across day parts (yogurt in the morning, pasta at night) and around the clock, so they can feed people working odd hour shifts. Additionally, robots can offer a variety of menu options, rather than a cook making one meal for everyone at a facility. People in the remote situation could order the meal they want and get it in minutes.

The broader point to consider is that while remote areas may not be as top of mind or even immediately as lucrative as other high-traffic locales, food robots installed in these locations could have a much bigger impact for the people who live there.

Picnic Announces Commercial Availability and Pricing of its Pizza Robot

Picnic announced today that its pizza-assembling robot is now commercially available for pre-orders and that its robot-as-a-service will cost between $3,500 and $5,000 per month, depending on factors such as menu and volume.

Picnic makes a modular system that uses computer vision and robotics to top pizza dough. Pizza crusts are placed on a conveyor belt, automatically stopping under dispensers to be topped accordingly with ingredients such as sauce, cheese, pepperoni and more. Because it is modular, more nodes can be added to add more toppings.

Obviously restaurant labor is a big issue driving much of the discussion around automation and robotics in food tech. Picnic CEO Clatyon Wood told me by video chat this week that while attracting and retaining labor is still a pain point for his customers, another reason for the move into automation is the digitization of ordering. Whether its online, mobile, or via in-house ordering via kiosk, digital experiences are driving more sales. “If you want to produce high volumes of food, automation is the answer,” Wood said. “Doing that with labor just isn’t an option these days.”

In addition to labor and volume, robot and automation can also provide a number of other benefits for restaurant. Robots consistently dispense the same amount of food every time, resulting in less waste and tighter control over ingredients. Robots can also operate dangerous machinery like a deep fryer or pizza oven without getting injured. And especially important in our ongoing pandemic, not only do robots not get sick, but they create more social distance for other human workers inside a kitchen.

All of these reasons help explain why we are starting to see more food-creation robots come to market. XRobotics and Middleby both make commercial pizza-assembling robots. Last week, Hyphen unveiled its Makeline automated food assembly system for fast casual restaurants like Sweetgreen. And while Miso Robotics’ Flippy is already working the fryer at White Castle, the company recently announced a new automated drink dispenser for QSR drive-thrus.

All of these solutions are still very early on, however, and we don’t yet know if the economics of robotics are truly sustainable. We’ll be seeing more public announcements of robot adoption from restaurant brands this year, so we can start to measure automation’s true efficacy.

For its part, Picnic will manufacture and install existing customer orders throughout the remainder of this year, and new orders will ship in 2022.

New Croatian Restaurant Uses Five GammaChef Robots to Make Meals

Typically when we write about food making robots, they fall into either one of two categories: Smaller countertop devices meant for the home, or larger, more industrial robots meant for restaurant kitchens. But a restaurant called Bots&Pots in Zagreb, Croatia, is combining those two ideas and using a number of GammaChef cooking robots to make meals for its customers.

GammaChef, also based in Croatia (and also a former Smart Kitchen Summit Startup Showcase finalist), makes the eponymous robot capable of creating one-pot dishes such as stews, risottos and pastas. The device stores ingredients, dispenses them into the pot, and stirs the food as it cooks. According to Total Croatia News, customers at Bots&Pots choose their meal via touchscreen at one of five GammaChefs inside the restaurant and they’ll be able to see their meal prepared. According to the story, with five robots running, the restaurant can make up to 60 meals per hour. Human chefs at Bots&Pots are also creating new recipes for the robot to “learn.”

We don’t have a ton of other details about Bots&Pots right now. Based on the restaurant’s Facebook page, it appears as though it is in more of a showroom mode, and not quite open to the public yet. A translation of a Bots&Pots Facebook post on August 14 reads “Soon….Zagreb, then the world 🤟😇.” The restaurant also mentions franchising in earlier Facebook posts, so it appears that Bots&Pots is looking to take the concept to more stores in more locations.

What’s intriguing about Bots&Pots is its robot deployment strategy. The restaurant is foregoing one big, self-contained autonomous kiosk (like the DaVinci Kitchen) in favor smaller consumer appliances. This approach could help save money up front, because there is no big installation or training that needs to happen around a large robot. Not needing to build around a big bulky robot also means that as Bots&Pots franchises out, the concept can adapt to just about any real estate because you just plunk the GammaChefs down on some countertops.

Will this be a strategy other restaurants adopt? Could we see other home cooking robots like the Oliver or Nymble’s Julia be used in bulk at eateries? We’ll have to see how the nuts and bolts of Bots&Pots works out.

Video: See Kitchen Robotics’ Beastro Ghost Kitchen Robot in Action

It’s one thing to write about food making robots — but it’s so much better when you can see food-making robots in action. Which is why it’s cool to see the video Kitchen Robotics released this week of its awesomely named Beastro robot making meals.

Kitchen Robotics is in the business of automating ghost kitchens with hardware and software tools. Beastro is its all-in-one standalone kiosk. Similar to RoboEatz, Gastronomous and Karakuri, the Beastro stores all the ingredients, then dispenses them into a bowl where they are mixed and heated into a meal. Beastro is approximately 12 ft. long by 6 ft. wide and 7 ft. tall, and weighs 1,790 lbs. It can make 45 dishes an hour including Italian and Asian cuisines, as well as soups, salads and more.

We got a glimpse at the Beastro just about a year ago with a teaser video, but that didn’t show the robot working with actual food. This time around you get to see Beastro’s robotic grippers holding the bowl, sliding it around as it adds ingredients, and using the spinning induction cooker to prepare the dish.

Beastro™ a Robotic Kitchen by Kitchen Robotics

Adding robots to a ghost kitchen can make a lot of sense. Robots can work odd (or all) hours, and churn out meals in minutes. They can also be tied in to ordering systems so meals can automatically (and algorithmically) be coordinated, cooked and queued based on when a delivery driver will arrive to pick up the food.

As such, we are starting to see robots creep into ghost kitchen operations. In February of this year, DoorDash acquired food robot company, Chowbotics. At the time of the acquisition, we wrote that DoorDash could use Chowbotics’ robots to assemble its own brand of fresh food for delivery from the DashMart convenience stores. This prediction seems to have borne out as earlier this month, HNGRY reported that DoorDash was indeed creating its own line of private label salad bowls and microwaveable meals with Chowbotics tech.

If DoorDash can make a go of its new robotics program, it’s probably safe to assume that other delivery services will follow suit. Gopuff, for instance, is adding ghost kitchens to its delivery network and has reportedly raised an additional billion dollars. That could buy a few Beastros, for sure.

DaVinci Kitchen Equity Crowdfunds €500,000 for Robotic Pasta Kiosk

DaVinci Kitchen, a German startup making an autonomous robotic pasta kiosk, has raised more than €500,000 (~$591,000 USD) through equity crowdfunding. The company’s campaign ran from March to the end of June this year on Seedmatch, with 488 investors participating. Combined with a previous Seed round, DaVinci has raised now raised €1.35M (~$1.6M USD).

DaVinci’s pasta station is a self-contained pasta-making kiosk that’s 2.1m wide by 2.5m high and 2.4m long. Customers use an app to place orders and customize their meals, and an articulating arm swings about preparing and plating the dish. The DaVinci can make 40 meals per hour. As company Founder Vick Jorge Manuel explained to me last year, pasta is actually just the beginning for the kiosk, as different components (like a deep fryer) can be swapped into make all manner of cuisines and dishes.

DaVinci is just the latest robot startup to use equity crowdfunding to raise money. Blendid, Kiwibot, and a bunch of companies in Wavemaker Labs’ portfolio (Piestro, Bobacino, Miso Robotics) have all turned to the crowd to raise capital. Part of the allure of equity crowdfunding is that it allows a company to raise money without the pressure to scale that can come with institutional VC funding. Additionally, equity crowdfunding can act as a marketing vehicle and helps build a community around a product. For more, check out this panel from our recent ArticulATE conference all about the ins and outs of equity crowdfunding. (Spoon Plus membership required.)

Through an exchange on Linkedin over this past weekend, DaVinci told me that the company will use the new money to finish its pre-production version kiosk, with the goal of opening up its own test restaurant in Leipzig. DaVinci will also start to raise a traditional round of funding for its Series A starting in September.

Beyond Burgers and Fries, Br5’s Robot Cooks Up Paella

Paella has an almost mythic quality about it. Making paella signifies some sort of special event. The dish has its own pan, for goodness sake. I addition to the technical aspects of making paella, there’s an emotional component to it. I mean , just read this bit from Fine Cooking’s paella recipe:

… paella perfection comes about when the person who is cooking it has an almost tangible affection for the dish itself, for the process of making it, and for the people who will be eating it.

If this is true, what happens when there is no person making paella. I don’t mean in a if-a-tree-falls-in-a-forest philosophical kind of way. I mean that literally a person isn’t making the dish — is a robot. The Guardian has a story up today about just that — a paella making robot from the startup be robot 5 (br5) and paella stove maker, Mimcook.

The robot automates everything a human cook would do. It adds the rice and stock, mixes, lays in the shrimp and even gets that nice crust good paella is supposed to have. All without, presumably, any tangible affection for what it is making because, well, it’s a robot.

The folks at br5 told The Guardian that its robot is merely an automated assistant. Like other food robots, br5’s machine is meant to take over some of the mundane work associated with restaurants and making food. In fact, the br5 robot is only making paella because it is hooked up to the paella stove. It can work a grill or a fryer just as easily.

We’ve covered plenty of robots that will make you all types of food such as pizza, burgers, tokoyaki and more in the development. But those are all examples of food that is meant to be cooked quickly in high-traffic areas. They can all pump out lots of food consistently around the clock. Br5’s paella bot helps illustrate how sophisticated cooking robots are getting. This arm is doing more than flipping burgers or dunking frozen fries, it’s coordinating a complex, multi-ingredient dish.

Cooking robots are only going to get even more sophisticated. Take Blue Hill Coffee’s robot, for instance. It uses computer vision to “watch” and learn from human baristas. The robot can replicate the same motions as a human and even make latte art. Whether its through computer vision or motion capture, it’s not too long from now that cooking robots will be able to download the movements of famous chefs. This means they will be able to execute more advanced techniques and make even more complex meals. This automated chef replication may be great for our eventual home cooking robots, but how will they play in restaurants?

I think it will ultimately boil down to context and quality. People at the airport probably won’t care if a robot whips up a pizza for them as they rush to make their plane. They just want sustenance. But someone paying top dollar at a fine dining establishment is shelling out that premium for a more individual experience — something that can’t just be replicated the exact same way 400 times in an hour.

Superseding all of this, of course, is whether or not the food is good. People won’t eat bad food, no matter who or what makes it. The robot may not put love into it — but if the food is good people will love eating it.

We’ll be discussing these types of weighty questions around automated artistry and convenience at our upcoming ArticulATE food robotics virtual summit on May 18th. Companies like Karakuri, Yo-Kai Express, Piestro, Mukunda Foods and more will explain their approach to food robotics and what that means for the future of restaurants. Get your ticket today to be a part of the discussion!

Bear Robotics Now Serving Houston Rockets Fans at Toyota Center

NBA fans heading to Toyota Center to see the Houston Rockets now have the option of getting drinks and snacks served by a robot. Bear Robotics announced on Linkedin yesterday that it has partnered with Levy Restaurants and the Houston Rockets to use its Servi bot at games.

The Houston Rockets posted a promotional video to its official YouTube channel, showing the Servi robot in action along with a caption saying this was the “first-ever robot-assisted food and beverage service at a stadium or arena.”

Rockets Launch First-Ever Robot-Assisted Arena Food And Beverage Service

No further details were posted either by Bear Robotics or the Houston Rockets, so we don’t know where in the stadium the robot is serving or how a person can get the robot service. UPDATE: a Levy Restaurants rep emailed us the following:

During the Rockets remaining games of the 2020-21 season, hospitality team members at Toyota Center will be assisted by an autonomous food service robot. This pilot program will start in Toyota Center’s premium all-inclusive Suite Club to allow team members to focus on providing industry-leading service to fans while the robot performs more routine and physically demanding tasks.

The robot will circulate dining spaces inside the premium space while carrying pre-packaged food and beverage items for guests to pick from. This pilot program will allow Toyota Center staff to learn more about the robot and how it could be potentially utilized in more areas next season.

While this may be the first robot server at a stadium, it is not the first time stadiums — or Levy Restaurants — have employed food-related robots. Both Dodger Stadium and Diamondback’s Chase Field used Miso Robotics’ Flippy robot to fry up chicken tenders and tater tots. And Centerplate Pizza at Safeco Park used Picnic’s pizza assembling robot.

Prior to the pandemic, stadiums were actually a great place to employ automation. Stadiums are packed with lots of people who want good (not necessarily artisanal) food quickly. Robots are able to crank out a steady stream of food made consistently, without taking a break. And as vaccines roll out and stadiums cautiously re-open, robots have another benefit — contactless delivery. Removing a human server eliminates another point of human-to-human transmission, which some wary fans might find more comforting when venturing back out into the world.

If you’re a Rockets fan going to the game, see if you can spot the robot and take a picture for us! If you’re just a fan of food robotics, then you should definitely attend our ArticulATE food robotics and automation virtual summit on May 18. It’s a full day devoted to discussing the most cutting-edge innovation in the robotics space. Get your ticket today!

The Delivery Robot Market Report

Allowing robots to handle the last mile of these deliveries could do much to make restaurant and grocery delivery faster, enable those deliveries to occur around the clock, and bring down both labor costs and prices for consumers. Self-driving delivery vehicles could also reduce congestion on city streets and bring more equity to our food system. 

But the biggest factors currently driving the acceleration of autonomous delivery vehicle adoption aren’t technological. Rather, like so many other aspects of our lives, the COVID-19 pandemic is increasing the demand for both grocery and restaurant deliveries and fueling the desire for fewer person-to-person interactions in the process. 

Market research firm, Second Measure, reports meal delivery sales grew 125 percent year-over-year in September of 2020. With people forced to stay at home more, 34 percent of U.S. consumers ordered from a delivery service, up from 26 percent during the same time last year. 

Grocery delivery also saw surges in demand, particularly in the early days of the pandemic. While not all of the record-setting grocery e-commerce sales were delivery (curbside pickup was also a popular option), they made up a large portion of those sales. In April, grocery delivery service Instacart commanded 57 percent of the grocery e-commerce market. 

Robots, especially for one-off meals and small basket orders, have the potential to expand delivery options. They are small and nimble and can run all day, opening up new opportunities for retailers and restaurants. Grand View Research estimates that the global autonomous last mile delivery market size will hit $84.9 million by 2027 (includes both drone and ground-based robots).  

Before we can get to that idealized vision of delivery, there are still a number of challenges to overcome. State and city regulators need to establish rules and standards around infrastructure and safety while simultaneously maintaining revenues that might otherwise be lost. 

Though fleets of autonomous vehicles winding their way across city streets and bringing last-minute lattes is already happening, their mainstream presence in our lives is far from inevitable. This report will give readers an overview of the current state of food delivery by robotic vehicles, the key players in the space, as well as challenges and opportunities for the sector.

The full report is available for Spoon Plus subscribers. To subscribe or learn more about Spoon Plus, click here.

Should Food Robot Startups Build Their Own Food Brand or Borrow One (or Do Both)?

One question I ask food robot companies, especially the startups that build meal-making robots, is whether they are a food company or a technology company. The answer to that question has a definite impact on a startup’s ability to not only get to market, but scale up once there.

If a robot startup is a food company then chances are good that they will try to build their own food brand. Some example include robotic restaurant Spyce (which just opened its second location last week), automated vending machine PizzaForno, and Creator (R.I.P.). Each of those business is creating a unique menu with their own takes on popular foods (bowls, pizza, burgers, respectively).

If a startup is a technology company, then they are just interested in building the robotics that other brands will use. Some examples of this are RoboEatz‘s cafeteria style meal assembler, Miso Robotics‘ Flippy the griller/fry cook, and Highpper‘s self-contained autonomous kitchen. These companies aren’t interested in making a menu, only helping other companies make their food more effieciently.

The direction a robotics startup chooses will impact their ability scale, an especially important factor if they take VC money. Primarily, it’s an issue of workload and focus. If a robot manufacturer is also trying to build a food brand it has to juggle (and scale) two entirely different lines of business. It must design, manufacture and maintain the robots and design menus. figure out food supply chains and logistics.

It’s hard enough to scale just the production of robots, scaling up a restaurant biz on top of that is a much harder task. It’s not that it can’t be done, it just requires additional operational skills, different sets of expertise and more money.

Of course, some robotics companies are choosing a hybrid model where they do both owner operator and co-branded robots. Piestro, Chowbotics and Yo-Kai Express are all using this blended approach where they run some of their own machines but also license out the platform to other, better-known restaurant brands. This allows the robot company to put a few of its machines in operations to show the benefits, and then build up the biz dev relationships on the backs of any success.

My guess is that licensing technology to a third party will become the dominant business model for most robotic startups as the industry matures. This means less overhead for a company (none of the food side of the business), and it can leverage a more powerful brand name. Hungry consumers will be more inclined to buy a pizza from a Domino’s-branded pizza robot than from a new brand they’ve never heard of. This, in turn, should create more revenue early on, allowing robot companies to raise more money and scale up their operations more quickly.

Ultimately, 2021 is going to be a big year for food robots and there will be many different paths taken. For those of you with young food robotics startups, now is a good time to ask yourself what business you want to be in.

Orders for Food and Consumer Goods Robots Grew 56 Percent Last Year

Often when we write about the growth in food robotics, it’s based on anecdotal data. For example, over the past year robot startups have told us that thanks to COVID-19, they’ve seen a surge in demand.

Now, thanks to the Association for Advancing Automation (A3), we have some hard numbers to reaffirm what we’ve already been reporting. The A3 announced yesterday that for the first time last year, orders of robots for non-automotive purposes surpassed automotive robot orders. According to the press announcement, sales of robotic units in North America in 2020 were up 3.5 percent over sales in 2019. North American companies ordered 31,044 robotic units at a value of $1.572 billion last year.

For our specific purposes here at The Spoon, the A3 said that orders for food and consumer goods robots grew by 56 percent in 2020. And not only were more robots being ordered for the food sector, they were being used for higher-level tasks. Mark Joppru, Vice President, Consumer Segment & Service Robotics, US ABB Robotics and Machine Automation, said in the A3 press release:

In food applications, for example, where robots were traditionally used to automate simpler processes like case loading, they are increasingly being commissioned for higher value processes, like directly preparing food, resulting in improvements to food safety and hygiene. While these trends have existed for several years, COVID has changed perceptions and priorities for customers, accelerating the adoption of robotic automation.

This echoes what we’ve been hearing from food robot startups throughout the pandemic. Cleanliness and hygiene are the new priorities for the companies buying food robots. Robots provide a contactless way of preparing, ordering and delivering food, create more social distance in kitchens and can help alleviate staffing issues.

Just as important, robots are getting more sophisticated and, as Joppru points out, able to complete higher value tasks. Flippy is working the fryers at White Castle. Woowa Brothers delivery bots are integrating with elevator and security systems to increase navigation within buildings. And robot kiosks like RoboEatz can prepare 1,000 meals before needing a human to refill the ingredients.

Given the constant stream of robot news we’re been writing, it’s not too hard to imagine that this time next year, we’ll be writing about record growth for the industry in 2021.

Ottonomy’s Delivery Robot Drops Food at Your Door and Indoors

There are a few common threads among most delivery robot startups like Starship, Kiwibot and Postmates: They are all using cooler-sized rover ‘bots. Each of their robots has just one cargo compartment. And they are all focused on outdoor delivery. This is where Ottonomy aims to separate itself from the rest of the pack.

Yes, Ottonomy makes rover robots like those other players. Ottonomy’s four-wheeled robot is twice the size of Starship’s robot, has autonomous driving capabilities, and can carry 40 to 45 kg (88 to 100 lbs.). But Ottonomy’s approach to delivery is a little different.

First, Ottonomy’s robot has two compartments, allowing it to make two separate deliveries during a single trip. This means the robot can generate more revenue per trip because it doesn’t have to return to a restaurant or market after every single drop-off.

More important, however, is where Ottonomy will make those deliveries. In addition to making last-mile deliveries, Ottonomy robots will make deliveries indoors. Think large transit hubs like airports or shopping malls. So, for example, a consumer waiting at an airport could order a meal from a participating airport restaurant and have it brought directly to them, wherever they are inside.

Ottonomy Co-Founder and CEO, Rutikar Vijay told me by phone this week that his robots can accomplish this indoor delivery because they do not rely as heavily on GPS to get around. The robots just need to map out the space once, and can then start making deliveries (Ottonomy robots cannot, however ride escalators or elevators).

In addition to opening up a new delivery market, making indoor deliveries could also be an easier path to market for Ottonomy. Unlike Kiwibot, which uses humans to plot delivery routes on public sidewalks, Ottonomy, as its name indicates, is all-in on autonomous driving (though there is still someone monitoring the robot). States and cities are all developing their own rules around autonomous delivery robots with varying levels of restrictions (which streets, operation house, whether a human needs to accompany the robot, etc.). Ottonomy isn’t avoiding outdoor deliveries in the U.S., but by going indoors and off city sidewalks, it can sidestep dealing with the patchwork of regulation and start generating revenue right away.

Though the COVID-19 pandemic has kept most people from going to airports or congregating in large indoor areas, at some point we will again, and chances are good that robots will join us. In addition to Ottonomy, Cheetah Mobile in China has its FANBOT, which is basically a mobile vending machine that roams around hotel lobbies and cinemas.

That pandemic has also spurred more interest in robot delivery because of their contactless nature. Not only do they reduce a vector of human-to-human transmission, robots provide an additional method of delivery, which is more important than ever to restaurants.

Ottonomy has already been making deliveries in India and did a pilot last fall in an undisclosed transit hub. Vijay didn’t disclose pricing, but said that the company is exploring both a straight up robotics-as-a-service business model as well as one that includes revenue sharing.