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Daily news and analysis about the food tech revolution

Middleby

Fresco Locks Up Deal To Bring Kitchen OS to Middleby Consumer Kitchen Brands

This week, smart kitchen startup Fresco announced it had struck a deal with Middleby to integrate the Fresco Kitchen OS platform across the cooking equipment giant’s residential portfolio, starting with high-end kitchen appliance brand Viking.

The first Middleby product line to incorporate the Fresco Kitchen OS platform will be the Viking RVL Collection. The RVL line, a new collection introduced this week that is more modern and tech-forward than traditional Viking lines, will incorporate the Fresco OS via a firmware agent residing on an integrated system-on-chip. In addition to the built-in Fresco firmware, which will power the connectivity to other Viking and non-Viking brands that use Fresco technology, the smart kitchen startup is also providing the appliance brand with a white-labeled Viking app. According to Fresco, they will also work on a smart recipe app for another Middleby brand in AGA(Middleby acquired AGA in 2015 and acquired Viking in 2012).

The move is a nice win for Fresco, in part because it is a validation of its revamped kitchen OS, which the company announced a year ago. The deal also adds a premium built-in appliance brand in Viking to its growing list of customers. The Irish/US startup, which got its start a decade ago with the launch of its connected kitchen scale, has been steadily chalking up wins over the past few years, including with Japanese microwave maker Panasonic and the once white-hot Instant Brands.

Middleby is interesting because it represents many other potential product lineups for integration. Not only are there other built-in appliance brands like AGA, La Cornue, and Rangemaster for Fresco to expand to, but the company also has a couple of outdoor grills as well as a countertop cooking brand in Brava. For its part, Brava was not mentioned as an initial target for the Fresco technology, but my guess is that has as much to do with the complex and fairly unique commands associated with the Brava light-cooking technology as anything.

I asked Fresco CEO Ben Harris how his company has continued to grow its partner list in the connected kitchen space, and he pointed towards the system-on-chip in his hand, which featured an Espressif ESP 32 DSP. According to Harris, Fresco’s hardware engineering and silicon understanding, born almost a decade ago when the company introduced the Drop scale, has helped them win customers looking to take advantage of their technology and their knowledge in this space.

Harris said that having on-chip, on-board integration of a kitchen tech stack via their kitchen OS SoC module is not only a good way to on-board a customer like Viking, it also results in a faster system. Harris said that in the early days, when they went from building cloud-to-cloud integration between smart kitchen equipment from different manufacturers to integrating their own SoC with built-in firmware, the quickly saw how much more responsive and fast the system performed.

“It was like that, in an instant,” said Harris in an interview with The Spoon at KBIS. “It definitely feels like it’s an extension of the appliance, and it makes a big difference in the engagement of the user.”

In addition to partnering up for a product integration, the two companies also announced that Middleby will become an investor in Fresco. In this sense, the deal is somewhat reminiscent of the Instant Brands partnership, which had the pressure cooker maker investing in Fresco at the time of the deal.

You can watch my interview with Harris at KBIS below:

Interview With Fresco's Ben Harris on Connected Kitchen Technology at KBIS 2024

Report: Prep, Cook, Automate – Where Tech Is Leading the Restaurant Back of House

Back-of-house processes in the restaurant tend to involve a lot more legacy hardware and closed-loop systems, which present significantly different challenges than those at the front of house. That in turn has created a slower innovation pipeline and less interest from investors. 

This report will examine current back of house processes and technologies as well as the drivers for innovation changing those things. 

 Back-of-house operations present a huge opportunity for tech companies and other startups willing to tackle the many problems that have yet to be solved in the space. Additionally, technological innovations in robotics, AI and machine learning will change the physical restaurant kitchen along with its labor needs and cooking and delivery systems.

This report is available to Spoon Plus members. To learn more about Spoon Plus, go here.

A Roundup of Pizza Robots

To borrow from The White Stripes, “I’ve said it once before but it bears repeating now.” If you want to know the future of food tech, look at what’s happening in pizza.

Because of its ubiquity, relative ease to make, and transportability (i.e. great for delivery!), pizza is a perfect food when it comes to testing out new technologies across the meal journey.

One technology in particular being applied to pizza making is robotics. Automated pizza making appears to be all the rage nowadays with a number of players heating up the space. Here’s a quick rundown of the key companies bringing robotics to the world of pizza:

PICNIC
Funding: $20.7 million
Solution: Picnic makes a modular system of robots that precisely apply toppings like cheese, pepperoni and more to pre-formed dough. Picnic’s robot can assemble 300 pies in an hour that are cooked separately, and just last week the company debuted its second-gen robot, which provides greater visibility into the machine. Picnic’s solution isn’t just for pizza, however, it can also be used to assemble foods like burritos and Subway-style sandwiches.

MIDDLEBY/Lab 2 Fab
Funding: Publicly traded
Solution: Middleby’s Lab 2 Fab publicly debuted its new PizzaBot 5000 at our Smart Kitchen Summit last month. The enclosed cabinet robot applies three base ingredients (e.g. sauce, cheese, pepperoni), and can assemble a pizza in under a minute, where it can be moved by a human or a robot into an oven. The PizzaBot 5000 will go into beta in early 2021.

PIESTRO
Funding: completed $1 million in equity crowdfunding, seeking another $5 million
Solution: Piestro is a new startup looking to build a robotic pizza vending machine. The planned machine can accept orders through a mobile app and deliver a hot pizza in under three minutes. The company also recently announced a partnership with Kiwibot that allows that company’s eponymous delivery robot to retrieve pizzas from Piestro and deliver them to customers.

PAZZI
Funding: €12.2 million (~$14.9M USD)
Solution: Of all the companies listed here, PAZZI’s (formerly EKIM) pizza maker is the more “robotic,” with multiple articulating arms that top the pizza, put it in the oven, remove a slice it. PAZZIs are roughly 45 sq. meters and meant to be automated standalone kiosks. The first PAZZI went live in France last year.

This list doesn’t even include the pizza vending machines that are popping up from API Tech, Basil St. and Bake Xpress. We didn’t formally include those in this roundup because they are just re-heating frozen pizzas, not performing a series of different tasks to create a pizza on the spot.

With its universal appeal (who doesn’t like pizza?), pizza will remain a medium that pushes food technology forward that other types of cuisine will benefit from.

SKS Exclusive: Middleby Unveils the PizzaBot 5000, Which Assembles a Pizza in Under 1 Minute

Lab2Fab, a division of Middleby Corporation, unveiled its new PizzaBot 5000 pizza-assembling machine at the Smart Kitchen Summit today.

The PizzaBot 5000 (or “PB5K” as L2F President, Shawn Lange called it during today’s presentation), is an enclosed robotic system that will spread sauce and cheese on a pizza crust, as well as slice and dispense pepperoni. From there the pizza is removed from the machine, either by a human or by another robot, and placed in an oven for cooking.

The PB5K doesn’t use cartridges for ingredients. Instead, it has big hoppers for cheese and sauce. Pepperoni is loaded as a whole stick and sliced on demand (you can set the thickness). The entire system is refrigerated to keep food safe.

As demonstrated, the PB5K works with three base ingredients (in this case, sauce, cheese and pepperoni), which it can put together in under one minute. The advantages of the PB5K, according to Lange, is that it can crank out pizzas all day, and uses sensors and some computer vision for precise ingredient dispensing, which reduces food waste and save restaurants money.

If this pitch sounds familiar, that’s because that’s also the value prop from Picnic with its pizza-assembling robot. The difference, however, is that Picnic’s system is modular and linear, so it can add as many ingredients by adding more modules. Plus, Picnic has said that its system can be used for foods other than pizza (think: burritos or Subway-style sandwiches).

While not mentioning Picnic directly, Lange did mention that instead of a linear approach to pizza assembly, Middleby has chosen the “clustered” layout for its machine (it’s contained in one cabinet). This gives the PB5K a smaller footprint, with the machine coming it at around 3 – 4 sq. meters.

The PB5K will go into beta in Q1 of next year. Lange said the price was $70,000 for a machine, though the company is exploring a robot-as-as-service model.

UPDATE: An earlier version of this post misstated that the PB5K only worked with pepperoni.

I, Restaurant

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This week’s virtual Spoon event was a goldmine of information for restaurants and restaurant tech companies, or really anyone who wonders what the word “digitization” actually looks like in action in a restaurant.

Once an industry reticent to adopt any new technology, the restaurant biz has been forced into using all manner of digital tools — from delivery apps to contactless ordering platforms — to stay afloat in the troubled waters brought on by the COVID-19 pandemic. As one of the event’s panelists, Ian Christopher of Galley Solutions, put it, there is now a “survive or die” mentality when it comes to digitization for restaurants.

Front-of-house technologies get the bulk of the investment money right now. But as Christopher, along with Martin Flusberg of Powerhouse Dynamics, SousZen’s Stephen King, and The Spoon’s Mike Wolf discussed, the reinvention of the back of house is arguably more important. 

As the panelists noted, 75 percent of a restaurant’s costs are in the back of house. If restaurants can’t address those, they’ll never get a good handle on their margins. Meanwhile, the pandemic has made those margins even thinner, intensified the labor shortage issue, and accelerated the widespread rise of ghost kitchens, which consist of nothing but the back of house.

How can more technology in the back of house assist in those areas and others? Here are a few takeaways from this week’s event:

More automation. Back of house automation isn’t just about robots making burgers. It has much more to do with digitizing operational processes to make them more efficient. That could mean a robotic arm doing manual tasks. But it could also mean using tech to replace paper-and-pen accounting books or taking a better, more granular analysis of food inventory to cut down costs.

More operational efficiency. Related to automation, the back of house will become more about making operational processes faster and more efficient. One of the panelists went as far as to say efficiency is the biggest thing for restaurants to get right. That’s especially true with fewer people eating in dining rooms and instead ordering takeout or delivery meals that are constantly evaluated for convenience and speed in addition to quality.

More transparency. The pandemic has arguably brought a greater desire for transparency when it comes to our restaurant food, and tech-savvy companies will respond with a variety of solutions. That could include installing software in a restaurant that can tell a customer exactly where their order is at any given moment (e.g., “on the grill,” “out for delivery”) or a tool that better informs them of a restaurant system’s security measures.

Will everyone in the restaurant industry welcome these changes with open arms? Absolutely not. Panelists said we can expect some pushback at the individual level from different folks in the restaurant industry, and one can hardly blame them. After all, what I just laid out above sounds more like a manufacturing facility than a restaurant. 

And to be honest, part of me balks at this new restaurant “experience” where speed and convenience rule and the majority of meals are flung together in ghost kitchens and delivered to me in a cardboard box. But listening to today’s panelists, it’s also clear that digitizing the restaurant biz could mean more businesses being able to stay open (in some fashion), more entrepreneurship, less waste (food and money), and safer procedures for everyone. At a time when the entire industry hangs in the balance, those factors provide some welcome sense of optimism.

80% of Restaurant Jobs Could Go to Robots

On the subject of digitization, this week, the Spoon’s Chris Albrecht wrote about some new numbers that claim 80 percent of restaurant jobs could be taken over by automation. That includes cooking, serving, and prepping jobs.

While the 80 percent figure is high, it doesn’t feel all that surprising. Automation was already coming for the restaurant industry, and robots specifically have been in use for the consumer-facing side of the business for some time (see Starship’s delivery bots or Chowbotics’ Sally).

The pandemic has obviously accelerated that. Reduced dining room capacity, full-on restaurant closures, and a move towards the so-called “contactless” experience has amplified the labor shortage. Throw in the above discussion about efficiency being the number one priority for many restaurants, and it’s easy to see why the industry’s automated future seems a foregone conclusion at this point.   

Restaurant Tech ‘Round the Web

Pacific Northwest chain Duke’s Seafood has installed a pathogen-filtering system in all of its restaurants “to kill COVID-19 particles.” The filtration process uses needlepoint bipolar ionization (NPBI) to reduce airborne pathogens, and is the same system installed in the White House, the Mayo Clinic, and some airports.

Hospitality platform BentoBox this week launched its own take on the contactless dining experience, according to a press release sent to The Spoon. The company’s Dine-In Ordering product features customized QR codes and digital menus, as well as complimentary tabletop signs with a restaurant’s branding.

Adobe Spark this week released a guide that, according to a press release, “covers everything small business owners and marketers need in order to implement QR and other touchless efficiencies right now.” Restaurants that sign up for a free Spark trial can access templates for in-store signage, mobile menus, and other graphical elements needed to communicate social distancing and contactless ordering.

 

Middleby Launches Out-of-the-Box Ghost Kitchen Solutions

In what’s a first for the manufacturing side of foodservice, Middleby is bringing its restaurant equipment expertise to the world of ghost kitchens. Through L2F, which is owned by Middleby, the company has launched a line of out-of-the-box ghost kitchen solutions that provides restaurants everything they need to fulfill consumer demand for off-premises food orders, from concept to equipment.

Demand for those orders is growing. The National Restaurant Association predicts that off-premises ordering — delivery, drive-thru, and takeout — will drive the bulk of restaurant sales over the next decade.  In response, restaurants are turning to ghost kitchens.

But since no two restaurants are exactly the same, it follows that different businesses have different needs and approaches when it comes to ghost kitchens. Some are working with the likes of Kitchen United and other commissary kitchens for offsite space. Others need less infrastructure and are simply revamping their own kitchens to accommodate the new business. Still others want a more mobile solution that can move from place to place to fulfill customer demand.

Middleby’s new offerings are meant to address all different types of ghost kitchen needs. To be clear: Middleby doesn’t actually operate the ghost kitchens, nor is it simply a consulting-like service. Instead, the company helps restaurants pick the right kind of ghost kitchen (mobile, standalone, commissary, etc.), customize it, and stock it with all equipment they will need. L2F can then fit the kitchen solution into a ghost kitchen provider’s specific specs and even architectural designs.

“We’re trying to make this simple for people who are going into ghost kitchens,” L2F President Shawn Lange told me over the phone last week. “We will build up kitchens for people, box it up, send it out, we can carry you all the way through to store openings.”

For example, the Commissary Ghost Kitchen solution can house multiple concepts under a single roof. Lange says these are the types of ghost kitchens that would act as a hub (hence the name) in a hub-and-spoke business model. Food is made in this main kitchen, then either delivered to the consumer or transferred to another point (mobile kitchen, kiosk, etc.), where it is cooked or re-thermalized and prepared for pickup or delivery.

While Lange didn’t mention specific clients on the phone, in theory, Middleby/L2F could work with, say, Zuul Kitchens to build out one of these Commissary Hubs without Zuul having to conceptualize its own design or find all the appropriate equipment for different restaurant types. Everything in the Hub, from the refrigerators to ranges to vegetable peelers, is manufactured by Middleby and Middleby-owned brands. Zuul would simply plug a few restaurants into the space and be up and running.

Still, not every restaurant needs four-plus kitchens and endless specialized equipment. Many actually require smaller, more mobile concepts, which is the other focus of Enhanced Ghost Kitchens.

“There is a lot of discussion going down with having more mobile-type restaurants,” says Lange. To that end, Middleby teamed up with third-party manufacturers of food trucks and mobile kitchens to help execute on its smaller ghost kitchen concepts, including food truck manufacturer One Fat Frog and Kitchen Podular, who helps companies build semi-permanent kitchens from scratch.  

That L2F and Middleby are now designing ghost kitchens isn’t actually a huge left turn. The company is one of the largest foodservice equipment manufacturers in the world, and its portfolio already services many of food tech’s current movers and shakers, including McDonald’s, Domino’s, and Panera. L2F, in particular, has experience in the world of mobile food initiatives, having already done work with both CafeX and Zume Pizza. 

Zume has since shuttered its pizza business, and mobile kitchens still make up a relatively small part of the current ghost kitchen landscape. Solutions that make it easier to implement and run a mobile kitchen could grow this category, so in that sense, L2F and Middleby are ahead of the competition here.

That could be said of any ghost kitchen type, actually. Middleby doesn’t have any direct competition from another foodservice manufacturer right now, and since the product line just launched, it’s too soon to tell if restaurants and ghost kitchen operators will respond to it. However, this is an era in foodservice where speed, efficiency, and convenience rule. Being able to plug an end-to-end ghost kitchen into a restaurant operation certainly ticks all three of those boxes, and more. That type of solution could well become popular as more restaurants scramble to leverage not just any ghost kitchen but the right ghost kitchen for their business.

The Food Tech Show: Editor Roundtable, Thanksgiving Edition

Like most Americans, the Spoon crew is busy preparing for Thanksgiving, but before we headed off our separate ways to overdose on home made cranberry sauce and tryptophan, we decided to get together to catch up on some of the news of the week.

Here’s the stories we discussed on this week’s show:

That’s it. Time to go make some Instant Pot cranberry sauce (here’s the recipe, btw).

Have a great Thanksgiving everyone!

As always, you can listen to the Food Tech Show on Apple Podcasts, Spotify or wherever you get your podcasts. You can also download it directly to your device or just hit play below.

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Middleby Acquires Brava

Brava, makers of the eponymous countertop smart oven, has been acquired by industrial and residential cooking equipment company, Middleby. TechCrunch broke the news, and details of the acquisition were not provided other than it was a mix of cash and stock. The four-year-old Brava had raised $12 million in funding

Brava came out of stealth in July of 2018, showing off its countertop smart oven that uses light to cook and has the ability to cook different types of food at different temperatures at the same time. The Brava oven shipped alongside an accompanying meal plan in November of last year, costing a whopping $1,000.

Brava Founder and CEO John Pleasants said in the TechCrunch article that the company was “closing in on 5,000 customers,” which isn’t a lot. But it’s not hard to understand why Brava has struggled in the market. It was the most expensive of the countertop smart ovens at the time, and in our testing, it was hampered by the small cooking cavity and tripped up by other design details that diminished the experience.

The smart oven market is still relatively new, but it’s a crowded space, with other startups like June, Tovala, Suvie already offering products and Anova‘s smart oven on the way (not to mention existing appliance makers like Whirlpool). Brava’s high price probably prevented the company from gaining serious traction.

As far as its future, the Brava brand will remain and become part of Middleby’s commercial and residential offering (Middleby owns the Viking brand). Pleasants will stay on as CEO of Brava, while the company’s 38 employees will move over to Middleby.

Depending on how this holiday season goes, I wouldn’t be surprised to see similar smart oven acquisitions in 2020.