At Spyce we set out to create
a new style of restaurant.
We wanted to bring amazing meals to people
at a more affordable price point.
Each meal is made to order in three minutes or less,
starting at $7.50.
When we were four MIT students
We couldn't really find a decent meal
at an affordable price point.
As robotics obsessed engineers,
we set out to create a new efficient way of cooking food.
From our humble start in our fraternity basement
we developed a prototype that really sort of proves
we could build something that could create
delicious, high quality meals.
Our woks cook by constantly tumbling your food
which provides a really nice and even sear.
They're heated with induction and we have
temperature control to perfectly cook your meal every time.
(upbeat music)
We had the robotics nailed down,
we knew we need some culinary excellence
to really bring this restaurant concept to life.
I heard of Daniel and I knew that he was
one of the top chefs in the world
and I decided to try to guess his email address.
A few weeks later I got a response.
Receiving this note from Michael, I was curious.
A robotic kitchen was something possibly a little nutty.
I discovered that the robotic kitchen brings precision,
consistency, taste and also freshness to the preparation.
Spyce was created to be affordable, tasty and nutritious.
(audience applause)
Oh my gosh, I'm sorry.
We're all just chatting in the kitchen next to the robot
and I don't know whether I wanna hug it or maybe punch it,
I'm a little scared of it.
(audience laughs)
Hug it, don't be scared, you gotta hug it.
But we're here with the two founders of Spyce.
Michael, I'm gonna screw it up again, Farid.
That's right.
Whoo I did it, yes!
And Kale, no joke, but not named after the vegetable,
named after a race car driver, Kale Rogers
and every knows Chef Daniel Boulud.
(audience applauds)
Thank you Rachael, thank you.
So let's start with Chef.
Chef, I'm intimated by that.
But I cook simple food.
You're not intimidated by it, you embrace it.
Why did you want to work with a robot?
Well, I think in the kitchen Chef Wheel
was welcomed technology.
We always welcome the latest new tools.
This one was very interesting when it came out.
That's right 'cause it used to be so like,
oh what is that?
Everyone in my--
Mortar and pestle
Right.
And now we have this.
Exactly.
And I've been always fascinated by the evolution
of fast casual and how--
It's the number one money maker
in the world wide restaurant business today is fast casual.
Exactly and when Michael reached me,
I fell in love with their story.
They were four young students at MIT and they say,
we have this idea of creating a robotic kitchen
but we are not chef.
Would you ever be interested to talk to us?
And of course I went to Boston
and now the story is yours, Michael.
Let's get the robot working.
Let's do it.
Explain what we're going to do here.
Yeah, so this is showcase Spyce
and what are we cooking today Michael?
We're cooking a Massaman Thai curry.
It's one of the delicious bowls on our menu
and yeah we're excited to show you--
How often do you eat from our your own menu?
Do you guys go in--
All the time.
Probably like 14 times a week.
Wow.
And this is showcase Spyce, is what we like to call it.
Showcase Spyce.
And this is how we actually get to be able to do
different menu preparations and use to cooking here
before we roll it out in the restaurant.
So we can move it up, toss ingredients in,
we have the cooking position and we can even wash
and clean up after itself.
So it can do a little a wash
spray it with some water.
I know a lot of humans
that cant' wash and clean up after themselves.
(audience laughs)
(audience applauds)
(twinkling bells)
