Spyce Wants to Talk About Robots, Not Workers
Photo Caption: The Spyce restaurant in Boston, MA, with investor Daniel Boulud (R).
Skift Take
Automation has some key benefits to the industry. But we'd like a closer look under the hood before Spyce gets anointed (again) as the next great thing.
Out of all the burger-flipping, pizza-making robots that are battling it out to automate the restaurant kitchen, Spyce's business model has caught particular interest among high-profile restaurateurs. It's essentially an automated, cheaper version of Sweetgreen or Dig Inn: vegetable-forward, customizable bowls of food that start at $7.50.
Michael Farid and Kale Rogers, two of Spyce's co-founders and CEO and chief operating officer, respectively, spoke on a panel at a restaurant tech conference in New York City this week. Award-winning chef Daniel Boulud, a Spyce investor and the team's culinary director, was also on the panel.
Boulud invested in
