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Daily news and analysis about the food tech revolution

ghost kitchen

Remy Robotics Unveils Robotic Ghost Kitchen Platform as It Opens Third Location in Barcelona

Remy Robotics, an automated ghost kitchen startup, came out of stealth this week as it opened its third autonomous robotic kitchen.

Remy, based in Barcelona, creates custom-built robotic kitchens tailored for the food delivery industry. For the past year, the company has been operating two dark kitchens, one in Barcelona and one in Paris, and is opening its third kitchen in Barcelona this week.

Until this point, the company has been delivering food under its own virtual kitchen brands – including a flexitarian food brand called OMG – and has cooked and sold 60 thousand meals. Now, with the launch of its third kitchen, Remy is opening up its kitchens to other restaurant brands. According to the company, its system has the flexibility to install a new robotic kitchen and have it operational in about 48 hours.

If a brand is thinking about launching a new delivery-centric virtual brand with Remy, they shouldn’t expect to use their chefs and employees to make the meals. Remy believes that automated kitchens work better when the food is optimized for robotics from the ground up.

“We maximize what robots can do,” Remy CEO Yegor Traiman told The Spoon in a Zoom interview. “The main mistake of most robotics companies is they’re trying to mimic the human and teach robots how to do the things a human would do.”

Instead, Traiman says that they configured the entire process of food making to be done by robots, developing recipes and cooking techniques based on a variety of parameters, including the shape of Remy’s own packaging and how much moisture is lost during the cooking process. The company claims that their robotic systems decide autonomously how and for how long to cook a dish, based on where a customer lives and how long the delivery will take. They also utilize “computer vision and neural networks” alongside “smart ovens and sensors controlling temperature, moisture, weight and other key parameters.”

“We develop all the equipment,” Traiman said. “Robots, freezers, fridges. Because again, in a world where everything was designed and built by humans, for humans, there is no place for robots. You’re not able to make the system flexible enough.”

A Remy robot-powered ghost kitchen can fit up to ten brands into the same space that one human-powered kitchen can operate, and, according to Traiman, it shouldn’t be a problem adding new partners.

“There is huge interest at the moment in Spain and in France,” Traiman said. “Almost every neighbor at these cloud kitchen facilities a knocking on the door asking ‘guys, can we do something together?'”

DoorDash Opens Ghost Kitchen in Brooklyn, Serving Up Little Caesars, MilkBar & More

When DoorDash opened the first DoorDash Kitchen in California back in 2019, we speculated when they’d be expanding their ghost kitchen business beyond their home state.

As it turns out, that answer is almost three years later as the company opens its first location on the east coast. The latest location will be in Brooklyn, where the delivery company will partner up with five restaurants to offer menus for the delivery and take-out location. The restaurant partners for what DoorDash is calling a “delivery-forward food hall” are DOMODOMO, Kings Co Imperial, Pies ‘n’ Thighs, moonbowls, and Little Caesars. DoorDash Kitchens will also offer Birch Coffee and Milk Bar items, two popular NYC-founded chains.

DoorDash’s facilities partner for its NYC food hall ghost kitchen is commercial kitchen-as-a-service startup Nimbus. Nimbus, founded by Camilla Opperman and Samantha Slager, has two (soon to be three) locations in NYC, including Brooklyn, where DoorDash will set up shop. Like many newer commercial kitchen concepts, the idea behind Nimbus was to create space to power virtual brands for delivery and curbside pickup. The new location also has event space, where DoorDash and their restaurant partners can hold community meetings, dinners, and panel conversations.

“DoorDash Kitchens in Downtown Brooklyn will not only bring new restaurants to the neighborhood but offer an exciting new gathering place and create good local jobs for the community,” said Regina Myer, President of Downtown Brooklyn Partnership in the release. “We hope the neighborhood will join us in welcoming this innovative new space to Downtown Brooklyn.”

Brooklyn continues to gain stream as NYC’s center for innovative shared kitchen concepts. Last week Hungry House announced the opening of its Season 2, which included partnerships with ultra-fast grocery provider JOKR and popular Asian sauces and starters CPG brand Omsom.

Ghost Kitchen Startup Hungry House Partners With JOKR, Omsom and Others For Season Two

Hungry House, a ghost kitchen startup based in New York City, announced today it has formed a partnership with 10-minute delivery startup JOKR to distribute chef-created meals around New York City.

The company, founded by Zuul alum Kristen Barnett, announced the news today as part of the launch of its “season two,” which also includes news of new featured chefs and other partnerships. The deal is interesting in that JOKR and other ultra-fast grocery apps are where customers generally order shelf-stable packaged goods and maybe a little fresh produce. Under this new partnership, JOKR users will now be able to order fresh meals designed by chefs and cooked up in Hungry House’s facilities.

Speaking of facilities, Hungry House also announced an expansion beyond its first location in Brooklyn. Working with “nightlife experts” the No Thing Group, the company will open up a new multi-purpose location in Manhattan’s West Village. After Hungry House serves takeout and delivery out of the ghost kitchen during the day, No Thing Group will transform the new location “into a destination for craft cocktails” in the evening.

Hungry House also announced new chef partners, including salad-making Instagram star Pierce Abernathy and NYC chef Tony Ortiz. Hungry House is also partnering with Omsom, the red-hot DTC brand that sells starter kits for authentic Asian food. Hungry House chef Woldy Reyes will cook up a Tofu Sisig Bowl in the kitchen using Omsom’s sauces. According to Barnett, Omsom is just the first of what promises to be more CPG brand partnerships.

Reading Hungry House’s announcement was like reading down a checklist of restaurant tech trends in recent years and checking almost every box. Ghost kitchen that taps into the viral success of online culinary influencers and emerging CPG brands? Check. Partnering with ultra-fast grocery delivery unicorn? Check. Rethinking how to use kitchen and restaurant spaces to monetize in new ways? Check. All Hungry House needed to do was add a kitchen robot to cook up meals and they could have covered nearly every square on the restaurant tech bingo card.

It looks like we’ll have to wait for that in season 3.

Hyphen Wants to Be The Shopify for Restaurant Robots

Imagine you’re a culinary student with dreams of owning your own restaurant.

In days past, that journey towards restauranteur would take 10 to 20 years as you cut your teeth, gained experience, and saved enough money.

But imagine if you could build a restaurant today or in the near future leveraging automation and software? There would be no big location remodel and a big loan to pay for it. Instead, you’d use a virtual restaurant model powered by fractional pay-as-you-go food robotics, food ordering apps, and third-party delivery, all allowing you to bring something to market in months instead of a decade?

That’s the kind of world that Stephen Klein wants to build. Klein’s company Hyphen announced this week that they’d raised a $24 million Series A funding round, and so I decided to catch up with him to hear about his vision for the company and the food robotics marketplace.

In short, what Stephen and his co-founder Daniel Fukuba believe they are building a Shopify for restaurant robots.

“Instead of enabling merchants to compete with the likes of Amazon, we’re enabling restaurants to compete with the likes of DoorDash,” said Klein.

According to Klein, the big delivery companies are sucking up data from smaller restaurants and using that to compete with them. He believes if the smaller and regional players – as well as new food entrepreneurs – were able to use Hyphen’s automation technology to scale up new offerings, they’d have a much better chance to compete with the big players.

“We’re basically removing the overhead of starting and scaling a restaurant,” said Klein. “You can kind of just do it from your home effectively. And that’s just a really cool place in our mind.”

That’s the vision, but the company first has to scale its own business to get there. From the looks of it, they’re off to a good start as the company has already taken preorders from 11 customers, a list which includes restaurants, ghost kitchen operators, food service companies, and copackers. The company plans to use its new funding to build its manufacturing factory, develop new capabilities, and deploy to customers.

And once they do hit scale, Klein believes Hyphen can help create that democratized food creator future by renting out food production capacity on their Makeline to aspiring food operators. He pictures everyone from culinary creators operating from their dorm to food influencers on TikTok and Instagram building a restaurant brand or multiple brands.

“You could do different categories or brands of bowls or salads and eventually burritos,” said Klein. “You can run Yum brands 2.0 from one location.”

If you’d like to hear my full conversation with Klein about his vision for the future of restaurants and food robotics, click play below or find it on Apple Podcasts, Spotify or wherever you get your podcasts.

Tomorrow: Learn about the food metaverse at SimulATE 2022

Tomorrow (Feb 1st) we’re kicking off our first virtual event of the year, tackling a fast-growing area of food tech: the metaverse. We’re bringing together those helping to build the food metaverse and experts in crypto, NFTs and mixed reality to discuss the seismic shifts coming to the world of food tech.

SimulATE: the Food Metaverse + NFT Mini-Summit will kick off The Spoon’s virtual event series in 2022 and host speakers like David Rodolitz, the CEO of Flyfish Club who is working with Gary Vaynerchuk to build the world’s first NFT restaurant.

Another session with Amber Case from Unlock Protocol and Shelly Rupel from Devour Token will focus on cryptocurrencies and the role non-fungible tokens, the blockchain, DAOs and crypto overall will play in the future of dining, food retail and delivery.

We’re going to talk with Supreeet Raju, co-founder of OneRare about the work happening to build the “foodverse” and what it looks like to create a gamified and immersive food experience for users.

What does a Web3 burger chain restaurant look like? Co-founder of BurgerDAO Al Chen will discuss the work of building and funding a completely new operational model for quick service restaurants and the role NFTs will play in supporting the opening of each chain.

Register for SimulATE tickets + use SPOON for 25% off

Between sessions, you’ll have the chance to network with professionals across the channels and industries involved in Web3, crypto, blockchain, NFTs and mixed reality.

If you don’t work in those spaces but you’re trying to put your finger on the pulse of the “food metaverse” and need a crash course in the future disruption of food with metaverse tech, SimulATE is the place to be.

Check out the full agenda for SimulATE here and get your tickets; the event starts at 9:00 am Pacific on Tuesday, February 1, 2022 and runs until 1:00 pm Pacific. But, if you can’t make it live, grab a VIP pass that gives you total digital access to each session after the event.

We’re running a last-day sale — just click “TICKETS” in the upper right corner and use code SPOON to get 25% off both live and VIP tickets.

Podcast: Creating the Anti-Ghost Kitchen Ghost With Kristen Barnett

While the fast growth of the ghost kitchen industry is exciting, it has some downsides. The industry’s rapid expansion has often meant low-quality food, a lack of transparency, and, even health code violations.

Kristen Barnett wants to change all that with her newest venture, Hungry House. Barnett, who was formerly with Zuul, wants to be transparent about where the food is made and who is making it and to have tight control over the quality. That means growth will be purposeful in the beginning as the company builds its business one kitchen – and chef – at a time.

Last month I caught up with Kristen Barnett to talk with her about her goal of building an anti-ghost kitchen ghost kitchen. You can hear our full conversation in today’s podcast. Just click play below or listen to it on Apple Podcast, Spotify, or wherever you get your podcasts.

Our Ghost Kitchen Future Will Be Automated

Back at the Smart Kitchen Summit in 2019, Adam Brotman, the CEO of restaurant tech startup Brightloom, suggested if he was a young entrepreneur and wanted to start a restaurant business, he’d create a ghost kitchen powered by a food making robot.

I haven’t stopped thinking about this comment ever since.

The combination of food produced via robots with a ghost kitchen model makes so much sense, in part because both are new approaches that help reduce two of the most significant cost drivers of the legacy restaurant business: real estate and labor.

Consider the real estate costs of starting a new sit-down restaurant. Some estimates put the typical down payment required for the commercial space somewhere between $150 to $350 thousand dollars in a market like LA. And that’s before you even get to the cost of renovation and installing a new kitchen, which can cost up to a quarter of a million bucks.

And then there’s labor. A typical fast-food restaurant has to factor in about 25% of sales will go to labor. A fine dining restaurant will pay even more, often up to 40%. For a spot that generates a million dollars a year in top-line revenue, this translates to $400 thousand annually in labor expenses.

That’s a lot of money, and no doubt a big part of the reason about one-third of restaurants don’t make it in normal times, let alone in an era ravaged by a pandemic.

And so, in 2021, it’s not that surprising to see several groups experimenting with ways to combine the idea of new dark kitchen models with automation. Here are just a few:

Pizza HQ: The founders of Pizza HQ are experienced sit-down pizza restaurant operators, but they are betting the future on a robot-powered dark kitchen model. The company is creating a centralized pizza production facility in New Jersey that will utilize up to four Picnic pizza robots and also develop a network of smaller fulfillment centers around the greater northern New Jersey area.

800 Degrees: Another pizza chain, 800 Degrees, is betting its future on a combination of ghost kitchens and automated pizza production. The company is working with ghost kitchen operator Reef to expand to up to 500 ghost kitchens over the next few years, many of which will include Piestro’s robotic pizza kiosks.

Cala: This French company has created a unique pasta-making robot that enables both customer pick up and third-party delivery of its dishes. This model of automated production via kiosk as well as delivery will be a popular hybrid model that enables operators to tap into multiple customer dining revenue streams.

Hyper-robotics: Hyper has created a containerized robotic pizza kitchen that can plug into a dark kitchen model or be used in a hybrid ghost and delivery/consumer pick-up restaurant.

Kitchen United/Kiwibot: While Kitchen United hasn’t announced any deals automating their food production via robotics, the ghost kitchen pioneer has started experimenting with the use of delivery robots to ship food produced in their kitchens to customers.

Nommi: Nommi is a new joint venture creating a bowl-food robot that can be utilized in a variety of ghost kitchen formats. According to company president Buck Jordan, the company also plans to work on technology that could eventually hand robot-produced food to a delivery robot to create an “end-to-end” food robot model from production to the customer doorstep.

These are just a few examples, and we haven’t even gotten to the dozens of food robot startups building systems that could power food production in a ghost kitchen space. Companies like Beastro, Mezli, Middleby and others are working on self-contained food-making robots that could serve as enabling platforms for an entire new industry built around centralized automated food production made exclusively for digital orders.

One could argue the first company to try a robot-powered ghost kitchen model was Zume. The once high-flying startup raised hundreds of millions to create a roboticized dark pizza kitchen model to deliver pizza around the bay area using its high-tech oven equipped trucks. The company eventually shut down its robot pizza business, in part because like many pioneering startups, Zume never figured out an operating model that works (in retrospect, developing custom-built delivery trucks was probably an unnecessary use of venture funding).

But now, many of the companies following in Zume’s wake are building interesting and what looks like more sustainable businesses, in large part because they are working in partnership with restaurant operators who know the business and are savvy in building virtual restaurant businesses optimized to use third party delivery. While some of these models may eventually fail, it’s pretty clear that robotics and ghost kitchens are a combination that will play a big role in the restaurant industry’s future.

Kristen Barnett Launches Hungry House, an ‘Anti-Ghost Kitchen’ Ghost Kitchen

It seems a day doesn’t go by nowadays without a new ghost kitchen concept popping up.

While all that growth can be exciting, the ghost kitchen land grab has its downsides, at least according to Kristen Barnett. The former COO of ghost kitchen startup Zuul told me today in a video call that the industry’s rapid expansion has often meant low-quality food, a lack of transparency, and, well, just way too many chicken wing restaurants.

To counter this, Barnett has launched a new company called Hungry House, which she describes as an ‘anti-ghost kitchen ghost kitchen.’

What does that mean?

“We are actively being intentional about some of the more negative sides of the ghost kitchen industry that the public has come to know,” said Barnett. “Hungry House really was created as a reaction to that, seeing a way to flip those maybe less than ideal characteristics of the industry on its head and say ‘No, what happens if we infuse transparency, we tell customers it’s Hungry House making the food, we have a physical storefront that people can actually order at and see the kitchen and see the team?'”

To do all that, Barnett’s plan is to be transparent about where the food is made and who is making it and to have tight control over the quality. That means growth will be purposeful in the beginning as the company builds its business one kitchen – and chef – at a time.

“I wanted to create Hungry House as the partner of choice for what I believe to be the next generation of culinary leaders who have different career paths than in the past.” According to Barnett, that next-generation leader might be a food truck operator or someone who has proven themselves a culinary innovator on social media but may not want to run a full restaurant.

One such creator is Woldy Reyes.

“Woldy is this incredible Filipino chef who has really well attended pop ups throughout Brooklyn,” said Barnett. “He’s known for his signature menu items, yet he’s been running a catering business, not necessarily operating restaurants, and he’s been able to do all of that. So it made a lot of sense for him as someone who has really well developed recipes, but didn’t necessarily know exactly what it would take to run a restaurant and figuring all of that out wasn’t necessarily in his career plan.”

Barnett’s approach to creating high-touch kitchens and working closely with emerging voices with strong culinary visions is a marked contrast to the high-profile celebrity virtual restaurant concepts being spun out these days.

“These celebrities are definitely capitalizing on great content,” said Barnett. “But is it necessarily going to be executed in a way that creates true long term value in a food brand? I don’t think so. I don’t think many of these are going to be around.”

Barnett’s plan is slowly expand Hungry House over the next year into Manhattan and see where it goes from there. She said the company would be raising a seed round to grow the team, build out their tech stack and expand into new cities.

At the top of her list? LA, New York and Miami.

“With those cities locked down, really anything as possible when it comes to using our model to launch high quality brands that come from either chefs, celebrities, CPG brands,” said Barnett. “That’s the type of world I want to create – where there is true innovation, there are new things being launched, and new stories being told.”

You can watch my full interview with Barnett below:

The Spoon Talks with Hungry House Founder Kristen Barnett

Dallas Chef Offers A Fearless Approach to Her Vegan Ghost Kitchen

For Dallas chef Lori Moore, operating her new business, Vspot, out of what is commonly called a “ghost kitchen” is no figment of anyone’s imagination. Her vegan-inspired menu evolved from her fanciful passion for food, but Lori’s lunch and dinner spot is the result of years of training, hard work, and planning. In her case, the “ghost” part of the equation is more of a conscious choice than a need to follow a growing trend.

“I was always that weird kid that loved veggies,” Moore said in a recent interview with The Spoon. After graduating from Dallas’ Le Cordon Bleu College of Culinary Arts in 2011, Lori toyed with the idea of opening a vegan food truck. Still, the cloud kitchen concept allowed her to focus more on cooking and less on infrastructure.

In order to avoid tackling complex technology on her own, Moore took advantage of a platform offered by Los Angeles-based CloudKitchens, a company founded by Diego Berdakin in 2016. Key features of CloudKitchehn are tools that allow Moore to track orders and work with suppliers. The consumer-facing process starts with Flipdish, a seperate technology, that takes customer orders, which are sent to the kitchen owner for fulfillment. Next in line is Otter, an AI-based technology, which seamlessly connects to various delivery options, including Uber Eats, Door Dash, Caviar, and Grubhub.

“Using the technology of a cloud kitchen, it takes care of the technology that is out of my range,” Moore said. “It lets me do what I do best—cook.

Before starting Vspot, Moore offered meal prep, which gave customers menu options in advance that the Dallas chef would prepare for her clients to pick up. Her weekly menu would include five different choices for lunch and five for dinner.

Moore’s decision to focus on vegan food was partially based on her food preferences and appealing to the North Texas’ growing interest in plant-based foods, which was aligned to her community becoming more health-conscious during the COVID-19 pandemic. The commissary where she does all her cooking is in Trinity Grove, near the downtown area, where many of her regulars live.

“Many people are intimidated by the idea of being vegan,” she said, commenting that many are shocked when they order and enjoy a vegan burger. “They can’t believe it’s vegan and can’t wrap their head around it.”

Between 75% and 80% of her food is made from scratch, with such items and burgers, cheese, chicken, and buns provided by a local purveyor. Listening to what she jokingly calls “voices in her head,” Moore hopes to add soups and other staples to her roster of vegan offerings.

As with most successful upstart food companies, Moore is a heavy user of social media leaning on Instagram to whet people’s appetite with pictures and videos of her burgers (Impossible Burger), vegan chicken sandwiches, sides, and desserts.

The cloud/ghost kitchen concept fits Moore’s vision to a T. She refuses to be satisfied with her single location in Dallas, hoping to expand her idea across the country. She would find a place for the cloud kitchen and train people to handle the food prep in order to carry out that vision. Of course, leaning heavily on her model of using Flipdish and CloudKitchens for the required tech muscle would be a significant key towards achieving her long-term goal.

Lori Moore is not alone in seeing the power and profit of vegan-themed cloud kitchens. Aside from startups in China and India, there are Souley Vegan, based in Oakland; Good Vibes in Sacramento; Qusqo Bistro in Los Angeles, and Los Angeles-based Plant Nation.

The Spoon Weekly: David Chang Loves Food Tech, Cultivated Meat U, Amazon Fridge

This is the web version of the Spoon weekly newsletter where we wrap up of some of the most interesting stories in Food Tech. If you’d like to subscribe to The Spoon Newsletter, you can do so here.

David Chang Dives Into Food Tech

There may be no one with more culinary street cred in America today than David Chang. Not only has the New York-based chef won multiple James Beard awards and seen his restaurant Momofuku called the country’s most important restaurant, but Chang himself is widely recognized as an astute observer of the food world who always has his finger on the pulse of the country’s culinary zeitgeist.

And what’s on Chang’s mind these days is a whole lot of food tech, at least if his new series on Hulu, The Next Thing You Eat, is any indication. While the six-episode series isn’t available until October 21st, we do have the video preview, which features shots of everything from food delivery bots to lab-grown meat to indoor robotic farms, so we thought it would be fun to play a game of ‘guess who’ and see how many people and companies we can recognize from the food tech revolution. 

You can see the different food tech startups and leaders we identified on The Spoon. If you see any we missed, drop us a line.

The Spoon & CES Bring Food Tech To The World’s Biggest Tech Show

Exciting News: The Spoon is CES’s exclusive partner to bring food tech to the world’s biggest tech show!

Many remember the debut of the Impossible 2.0 burger in 2019, a watershed moment for both the company and the plant-based meat industry. There’s also been food robots, ice cream makers and much more that have made a big splash at the big show.

However, up until this year, any food professionals coming to CES were attending despite the lack of a dedicated food technology and innovation area in the exhibition space or in the conference tracks. Because CES is *the* great convener in the tech world, we felt food tech needed representation. This led The Spoon to rent out the ballroom of Treasure Island for a couple of years running to produce Food Tech Live. We wanted to give the food industry a central place to connect and check out the latest and greatest in food innovation.

But now that’s all about to change as food tech hits the big time this coming January. CES announced in June that food tech is going to be a featured theme for the first time ever at the big show. We couldn’t be more excited, in part because we will get to see even more cool food tech innovation, but also because CES has chosen The Spoon as the dedicated CES partner for the food tech exhibition and conference portions of the show!

Personally, this is a big deal as CES has been the one constant in my career as a journalist, analyst and entrepreneur, so I am very excited to help bring food tech to the big show!

Read my full post here with the news and, if you’d like to bring your food tech innovation to CES, let us know here.

We Called It: Amazon is Building a Smart Fridge

Amazon is building a smart fridge.

That’s at least according to a report from Business Insider, who reports that Amazon is building a fridge that would utilize machine vision and other advanced technology to monitor food in the refrigerator, notify us when it’s about to expire, and automatically order & replenish items through Amazon.

Dubbed Project Pulse, the initiative is being led by the company’s physical store unit, the same group that developed Amazon Go’s just walk out technology. Other teams, such as Lab 126 (its California-based hardware team that developed the Echo) and Amazon’s grocery unit are also contributing to the effort.

Here at The Spoon, we’re not all that surprised Amazon wants to create a fridge, mostly because we (I) predicted it nearly four years ago. When I asked “Is Amazon building a smart fridge?” in 2017, I tried to connect some of the dots I saw in Amazon’s commerce and devices businesses. And let me tell you, there were a lot of dots.Read more about why we suspected they were building a smart fridge at The Spoon.

Alt Protein

USDA Awards $10 Million to Tufts University to Establish a Cultivated Protein Center of Excellence

Last night, news broke of the USDA’s $10 million award to Tuft’s University to establish a cultivated protein research center of excellence. The award is part of a $146 million investment announced by the USDA on October 6th by its National Institute of Food and Agriculture’s (NIFA) Sustainable Agricultural Systems program.

This is a big deal. The US has fallen woefully behind other countries in its support for developing next-generation food technology, which is why I suggested early this year that the Biden administration create a US taxpayer-funded food innovation hub. This does that for cultivated meat.

It’s also a sign that the US education system is racing to develop a curriculum for a field that – at least up to this point – has lacked the kind of well-established curriculum as other strategically essential fields such as computer science or biotechnology.  It’s about time since cultivated meat is a unique field unto itself which requires an educated and qualified workforce to power if it is to reach its full potential.

You can read the full story about the Tuft’s new Institute for Cellular Agriculture here.  

Revo Foods Wants To Build a 3D Printing Facility For Plant-Based Fish

Austrian startup Revo Foods produces plant-based fish products, but not the formed and fried items that are becoming increasingly common in grocery store aisles. Revo is making structurally sophisticated products: sheets of smoked salmon, salmon fillets, and sushi cuts with a realistic look and feel.

We’ve already seen cell-cultured meat startups use 3D printing to create cuts of meat with complex fat and tissue structures. Revo has brought 3D printing into the plant-based fish arena, and the company is betting that the resulting products will win over more seafood eaters.

See the full story here. 

Food Robots

Basil Street’s Pizza Robot Takes Flight With New Airport Rollout Deal

Basil Street, a maker of automated pizza vending machines, announced this week it has struck a deal with Prepango, a company that specializes in automated retail of food and beverage products in airports, to bring its pizza robot to airports across the US.

Launched this year, the Basil Street pizza smart vending machine – called Automated Pizza Kitchens (APK) – is roughly 20 square feet in size and holds up to 150 10-inch, thin-crust pizzas. When a customer places an order via the touchscreen or mobile app, the APK heats the flash-frozen pizza up using a non-microwave oven that cooks the pies in about three minutes.

Up until this point, the APK has been serving up pizzas in universities, business parks and corporate headquarters. That all changes in a couple weeks when the two companies bring the pizza bot to the San Antonio International Airport. From there, Basil Street and Prepango are eyeing launches of the APK in Chicago O’Hare International Airport, Cincinnati/North Kentucky International Airport, Indianapolis International Airport among others.

Read the full story here.

Flippy The Fast Food Robot Has Its Own National TV Commercial

Flippy’s about to hit the big time.

That’s because the fast food robot from Miso that’s in service in places like White Castle is going to be the focus of a new nationally televised commercial.

The ad opens with Flippy making fries in the kitchen of a fast food restaurant while a voiceover actor proclaims “Nothing hits the spot quite like good food, made fast.”

From there the 30 second spot toggles back and forth between a mother and daughter happily eating food and Flippy making fries back in the kitchen.

The voiceover continues: “The taste you grew up on, now made more consistent, more efficient, and dare we say, more delicous. Introducing Flippy, the world’s first AI kitchen assistant.”

The narrator brings the pitch home with the tag line, “Let the robots do the robotic work, so people can do the people work.”

To read the full story and see the Flippy commercial, click here. 

Restaurant Tech

Kitchen United Acquires Zuul: Has The Wave of Ghost Kitchen Consolidation Begun?

Ghost kitchen operator Kitchen United announced they had acquired Zuul, a ghost kitchen technology and consulting services company, for an undisclosed sum.

While this is one of the most significant acquisitions so far in the ghost kitchen space, it’s likely only the start of a wave of consolidation.

Even as funding still flows into the ghost kitchen and virtual restaurant space, many operators have realized that running an extensive network of multitenant kitchens is a capital-intensive business. Much of the recent funding in the broader ghost kitchen and virtual restaurant space has gone to companies that are creating platforms that make it easy for restaurant brands to launch new virtual brands through hosted kitchen models. While some companies, like Reef, continue down the heavy capex path powered by huge raises, venture and corporate capital has started to migrate towards hosted kitchen models and virtual restaurant brands that can take advantage of underutilized kitchen capacity in existing QSRs or independents.

Do you think the ghost kitchen space is going to see a wave of consolidation? Read the full piece at The Spoon and let us know what you think in the comments. 

PizzaHQ’s Founders Are Building a Robot-Powered Pizza Chain of the Future

Darryl Dueltgen and Jason Udrija had a choice: Expand their successful New Jersey pizza restaurant brand called Pizza Love, or start a tech-powered pizza concept that could change the pizza industry.

They decided to start a revolution.

“We’ve put a lot of time into building a labor-reduced, tech-driven concept that we believe will revolutionize the pizza industry,” said Udrija, who cofounded PizzaHQ alongside partners Dueltgen and Matt Bassil.

According to Udrija, PizzaHQ will utilize robotics and other technology to create a more affordable pizza (“almost a 50% lower price point”) while using the same recipe and high-quality ingredients of the pies made at their dine-in restaurant.

Once the pizza is boxed, it’s loaded into delivery vans and distributed to heated pickup lockers around Totowa, New Jersey, a borough about thirty minutes north of Newark. Customers will be able to track their delivery and will scan a QR code to pick up the pizza waiting for them in a locker. Third party delivery partners like UberEats will also be able to pick up orders from the pickup lockers and deliver to customers.

Read the full story about PizzaHQ and their pizza robot restaurant chain concept at The Spoon. 

800 Degrees Teams Up With Reef, Plans to Open 500 Ghost Kitchens

Here’s some ghost kitchen new math for you: 800 degrees + 1 Reef = 500 ghost kitchens.

That’s at least according to Restaurant Business News, which is reporting the two companies have teamed up with plans to open 500 ghost kitchens. That’s a massive ghost kitchen land grab, of course, the kind that sounds good in a press release but will take huge amounts of capital to deploy.

Not that Reef has had problems raising capital. Last year, the company announced an eye-popping $700 million raise, in which it said it had plans to grow its ghost kitchen network. Still, a 500 ghost kitchens build-out for one restaurant chain will take hundreds of millions in capex, especially since the Reef model is to build dedicated kitchens to power new virtual restaurants. This model contrasts with the Virtual Dining Concepts or NextBite’s operating model which utilizes excess kitchen capacity in small restaurants or even chains to deploy new virtual brands.

Early Reef buildouts were in the company’s parking lots (Reef’s original business), but recently the company has gotten more creative, adding new kitchens in warehouses, retail stores and shipping containers.

The news isn’t 800 Degrees only push into the pizza business future. The company announced recently it’s teaming up with Piestro to deploy up to 3,600 automated pizza kiosks. All it has to do now is combine the robots with the dark kitchens a la PizzaHQ to create a fully robotic pizza chain.

Kroger and Kitchen United Partner to Bring Ghost Kitchens to Grocery Stores

Kitchen United (KU) will expand its ghost kitchen network to include Kroger locations thanks to a just-announced partnership between KU and the grocery retailer. KU kitchens will be located at various Kroger locations, the first of these being at a Ralphs in Los Angeles slated to open this fall. 

Participating Kroger stores will house a KU location that includes “up to six local, regional or national” restaurant brands, according to today’s press release. Customers can order meals from these restaurants via the KU mobile app or onsite at a self-service kiosk. They will have the option to bundle items from different restaurant concepts together into a single order, a concept that KU’s Chief Business Officer Atul Sood recently said was technically complex but extremely important to the future of online ordering.  

While customers can choose to have their meal delivered (via KU’s third-party delivery service partners), the bigger appeal here might be the pickup option. Since the kitchens will be located onsite at stores, Kroger customers can order food while they shop for groceries and simply pick their meal up at the end of their trip.

The partnership is another example of the lines between the restaurant ghost kitchen and the grocery store fading. A year ago, Euromonitor predicted such a shift would happen. In keeping with that, the last several months have seen companies like GoPuff, Ghost Kitchens, and Food Rocket launch initiatives that sit squarely between the grocery and the ghost kitchen.

Moving towards this gray area is intentional on the part of KU. “We are proud to have launched a number of successful ghost kitchen centers across the country, and now we are applying our experience and taking steps to expand in non-traditional ghost kitchen formats such as retail shopping centers and food halls like our newest kitchen center location in Chicago alongside our efforts with Kroger,” Sood noted in a statement. 

He added that KU’s tech stack is an important part of this setup and can optimize “any kitchen setting for streamlined and profitable off-premise business.”

More KU-Kroger locations are planned for the coming months. In the meantime, those interested in learning more about ghost kitchens and the ghost kitchen tech stack can tune into The Spoon’s Restaurant Tech Summit on August 17. The virtual event will feature KU’s CTO Jessi Moss along with many other restaurants, tech companies, and thought leaders in the restaurant space. Grab a ticket here.