The mad pace of technology seems to be turning everything we thought of as far-fetched or inconceivable a few decades ago into a reality. Recently, an entirely new type of restaurant opened its doors in downtown Boston. Dubbed the ‘Spyce Kitchen,’ it is a fully contained, self-cleaning robot kiosk that refrigerates, mixes, cooks and serves up a selection of “bowl” meals.
The restaurant only has three human employees working at a time: Two employees garnish and deliver the bowls, and one guides customers through the experience.
Instead of having long ques of people washing dishes, garnishing, cooking, chopping etc there are seven robotic woks that do the cooking autonomously. The customers order on a touchscreen and the kitchen starts preparing the dish.
Spyce’s robotic woks use magnetic induction to cook the food and then automatically rinse themselves after each order. The machines still aren’t that advanced to do the chopping, so that happens elsewhere.
Michelin-starred chef Daniel Boulud became enamoured with the ultra-modern robot kitchen that he signed on as both an investor and culinary director. He also summoned Café Boulud alum, Sam Benson, to lead the team as executive chef.
Spyce Kitchen could revolutionize the fast food industry since it doesn’t rely on any human workers and produces nutritious meals at low prices. It can serve all types of bowls, like stir-fry, rice, pasta, pad thai, quinoa, and curry.
Kale Rogers, Luke Schlueter, Brady Knight, and Michael Farid were the four brilliant minds behind the concept. They were studying together in MIT and the mechanical engineers have certainly put their degree to good use.