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Four MIT graduates created a restaurant with a robotic kitchen that cooks your food in three minutes or less

Spyce is a new restaurant in Boston powered by a robotic kitchen that cooks your food in three minutes or less. MIT graduates Michael Farid, Brady Knight, Luke Schlueter, and Kale Rogers created the robotic technology and restaurant concept while in college. Known as the “Spyce Boys”, the founders were inspired by their experiences as hungry student-athletes on tight budgets. The robotic kitchen is actually designed to prepare the food, cook it, and even clean up. Following is a transcript of the video.

Spyce is located in Boston. Their robotic kitchen cooks your food in three minutes or less. The fast casual restaurant was created by four MIT graduates.

Michael Farid: As robotics-obsessed engineers, we set out to create a new and efficient way of cooking food.

The robotic kitchen serves salad and grain bowls. Here’s how it works.

You order from an electronic kiosk. Spyce offers vegetarian, vegan, and gluten-free bowls. There are 7 customisable options. A screen displays your order while the robotic kitchen gets to work.

Luke Schlueter: Our woks cook by constantly tumbling your food, which provides a really nice and even sear. They’re heated with induction and we have temperature control to perfectly cook your meal every time.

The only human in the kitchen is the “garde manger” or “garnish employee”. They add your toppings.

The bowls are $US7.50 each. The founders were inspired by their experiences as hungry college students.

Brady Knight: From our humble starts in our fraternity basement, we developed a prototype that really sort of proved we could build something that can create delicious, high-quality meals.

Spyce ‘s robotic kitchen is designed to cook, serve, and clean up. After creating the robotic kitchen, the founders focused on food quality.

Kale Rogers:We knew we needed some culinary excellence, to really bring this restaurant concept to life.

The founders recruited Michelin-starred chef Daniel Boulud to be Spyce’s culinary director.

Chef Daniel Boulud: I needed to come to Boston. I discovered that the robotic kitchen brings precision, consistency, taste, and also freshness to the preparation.

Currently, Spyce only has one location. So you’ll have to visit Boston to try food from a robotic kitchen.

Are robots the future of the food industry?

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