In Spyce’s kitchen, robots do it all: cook and plate your custom meal and clean up
n June 2015, four MIT mechanical engineering students met in the basement of their fraternity house. Sitting on overturned paint buckets, they determined to solve a problem.
So in May 2018, Michael Farid, Kale Rogers, Luke Schlueter and Brady Knight opened the first location of, in Downtown Boston. . They serve dishes like the $7.50 Korean bowl and the similarly priced Roma bowl . Their idea has attracted $24.8 million in funding from Maveron, who has come on as an investor and advisor. It also landed them on“Pretty much from day one, we were all more excited about building a restaurant than we were a technology company,” says Farid, the 27-year-old CEO.
The group contacted Boulud after guessing his email address. Their concept piqued his interest, and a few weeks later he agreed to let them serve him a meal—a chicken and sweet potato hash with bacon and tomatillo salsa—using their robotic kitchen. Farid’s aim was to automate tasks that are tedious, tiring and sometimes dangerous for human employees, like dishwashing, standing in front of a wok and plating meals. Spyce has fewer employees than a typical fast-casual restaurant—between two and five people on each shift, he says.
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