Spyce, a robotic kitchen that came on the scene in 2018, is reopening today in Boston.
The concept has been redesigned with off-premises in mind. “… We’ve reinvented the way we cook and how customers can truly personalize their meals. We also built a sustainable way to deliver our food to customers’ doorsteps. This is a new, improved experience that’s built around bringing healthy, personalized meals to our community,” says Michael Farid, CEO and Co-Founder of Spyce.
MIT mechanical engineering graduates Michael Farid, Brady Knight, Luke Schlueter and Kale Rogers developed the kitchen using seven autonomous work stations to prepare bowl-based meals using healthy ingredients such as kale, beans and grains. The four graduates wanted to make healthy meals more affordable, so they built the robotic technology and initially served the food to students at an MIT dining hall. The group received the $10,000 “Eat It” Lemelson-MIT undergraduate prize in 2016 as one of America’s top two collegiate inventors in food technology.
The four then teamed up with chef Daniel Boulud to create the new menu for their restaurant. Prices start at $7.50 for an entire meal in a bowl at their first real branch, which opened on May 3, 2018 in Boston, Massachusetts. Referred to as the “Spyce Boys”, the four founders were inspired by their experiences as hungry student athletes on tight budgets. Spyce Kitchen automated cooking units also clean up after cooking and dirtying the cooking apparatus.