Boston Restaurant Uses Automation To Provide Fast, Customized Service

Boston Restaurant Uses Automation To Provide Fast, Customized Service
Cafe & Restaurant

The on-demand eatery Spyce utilizes an automated workspace that allows for expedited production, enabling human workers to focus on guiding consumers through the ordering process

Kim Windyka
  • 30 may 2018

Spyce, a new fast-casual restaurant in Boston, features the world’s first completely robotic kitchen. Created by four engineering students from the Massachusetts Institute of Technology, the concept initially ran out of one of the school’s dining halls, but the students collaborated with Michelin-starred chef Daniel Boulud for this public iteration.

The automated experience begins at an ordering kiosk, where customers select from a menu of seven grain bowls that they can customize with toppings. After the order is placed, a hopper retrieves refrigerated ingredients from bins in the back of the restaurant and dumps them into cooking woks, which sear the contents at high heat for about three minutes. When finished cooking, the wok tips itself over to transfer the meal into a disposable bowl, and cleans itself with a hot-water jet. For the only non-robotic part of the process, a staff member adds any requested garnishes before placing a lid and personalized label on the dish.

The restaurant also employs prep cooks in an outside kitchen to chop and portion the ingredients, along with a guide that’s tasked with helping customers through the ordering process. While critics of the robo-restaurant concept worry that automation may put humans out of jobs, the staff of Spyce contends that it will simply allow for more productive and interesting roles while leaving simpler tasks to the robots.

Spyce

Spyce, a new fast-casual restaurant in Boston, features the world’s first completely robotic kitchen. Created by four engineering students from the Massachusetts Institute of Technology, the concept initially ran out of one of the school’s dining halls, but the students collaborated with Michelin-starred chef Daniel Boulud for this public iteration.

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+technology
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