Hubbry Logo
Spyce KitchenSpyce KitchenMain
Open search
Spyce Kitchen
Community hub
Spyce Kitchen
logo
8 pages, 0 posts
0 subscribers
Be the first to start a discussion here.
Be the first to start a discussion here.
Spyce Kitchen
Spyce Kitchen
Spyce Kitchen
View on Wikipedia
from Wikipedia

Spyce Kitchen or just Spyce was a robotic-powered restaurant which prepares food in "three minutes or less".[1]

Key Information

History

[edit]

MIT mechanical engineering graduates[2] Michael Farid, Brady Knight, Luke Schlueter and Kale Rogers[3] developed the kitchen using seven autonomous work stations to prepare bowl-based meals using healthy ingredients such as kale, beans and grains.[4] The four graduates wanted to make healthy meals more affordable,[5] so they built the robotic technology[6] and initially served the food to students at an MIT dining hall.[7] The group received the $10,000 "Eat It" Lemelson-MIT undergraduate prize in 2016[8] as one of America's top two collegiate inventors in food technology.[9]

The four then teamed up with chef Daniel Boulud to create the new menu for their restaurant.[10][11] Prices started at $7.50 for an entire meal in a bowl[12] at their first real branch, which opened on May 3, 2018, in Boston, Massachusetts.[13] Referred to as the "Spyce Boys",[4] the four founders were inspired by their experiences as hungry student athletes on tight budgets. Spyce Kitchen automated cooking units also clean up after cooking and dirtying the cooking apparatus.[14]

Funding

[edit]

Spyce raised $21 million in series A funding in September 2018, led by venture capital firms Maveron, Collaborative Fund, and Khosla Ventures.[15]

Restaurants

[edit]

Spyce operated and then shuttered two restaurants in the Greater Boston area. Their first restaurant was located at 241 Washington St in downtown Boston.[16] Their second restaurant, which opened in February 2021, was located at 1 Brattle Square, in Harvard Square.[16]

Acquisition by Sweetgreen and closure

[edit]

In 2021, the company was acquired by Sweetgreen, a chain of salad restaurants.[17][18]

Both Spyce restaurants were closed following the Sweetgreen acquisition, "to focus on developing technology for Sweetgreen restaurants". The downtown Boston location closed October 22, 2021,[1] and the Harvard Square location closed February 18, 2022.[2]

Sale to Wonder

[edit]

In November 2025 it was announced that Sweetgreen would be selling Spyce to Wonder for $186.4 million. The deal allows Sweetgreen to continue to utilize Infinite Kitchen technology at their locations.[19]

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Spyce Kitchen

View on Grokipedia
from Grokipedia
Spyce Kitchen was an innovative fast-casual restaurant chain based in , , renowned for pioneering a fully automated robotic kitchen that prepared customizable, healthy bowls with global flavors in three minutes or less. Founded in 2016 by MIT Luke Schlueter, Michael Farid, Braden Knight, and Kale Rogers through the university's Global Founders’ Skills Accelerator program, Spyce aimed to deliver high-quality, affordable meals using advanced to reduce labor costs and ensure consistency. The core technology featured seven rotating woks with and volumetric dispensers for precise ingredient portioning, allowing customers to watch their food cook via a transparent counter while ordering through kiosks. The menu emphasized nutritious, plant-forward options such as the "Beet," "Thai," and "" bowls, drawing from Latin, Mediterranean, and Asian cuisines, with prices starting at $7.50 and accommodations for vegan and gluten-free diets; final assembly was handled by human staff at a station to add fresh toppings. Michelin-starred chef served as an investor and culinary director, collaborating with executive chef Sam Benson—formerly of Café Boulud and —to refine recipes for flavor and precision. Spyce opened its flagship location at 241 Washington Street in Boston's Downtown Crossing neighborhood on May 3, 2018, operating daily from 10:30 a.m. to 10:00 p.m., followed by a second site in . In August 2021, the company was acquired by the salad chain to integrate its second-generation robotic platform into scalable healthy fast-food operations. Following the acquisition, Spyce closed its original Downtown Crossing restaurant on October 22, 2021, to redirect resources toward technology development for Sweetgreen, while the Harvard Square location operated until its closure on February 18, 2022. Sweetgreen later launched its Infinite Kitchen concept in May 2023 at a new store in Naperville, Illinois, utilizing Spyce's conveyor-belt-based automation with self-service kiosks and human oversight for customized bowls. As of 2025, Sweetgreen continued expanding Infinite Kitchen locations, with plans for approximately 40 robotic-enabled stores that year. In November 2025, Sweetgreen sold Spyce to Wonder for $186.4 million while retaining rights to use the Infinite Kitchen technology through licensing agreements, allowing Wonder to scale the platform across its operations.

History

Founding

Spyce Kitchen was founded in 2015 in , by four graduates from the (MIT): Michael Farid, who serves as CEO; Kale Rogers, who serves as COO; Brady Knight, lead electrical engineer; and Luke Schlueter, lead mechanical engineer. The founders, who met as undergraduates and later collaborated during their studies, drew from their shared experiences as MIT students to address the challenges of accessing nutritious, affordable meals amid busy academic schedules. The initial inspiration for Spyce Kitchen stemmed from a desire to merge fast-casual dining with robotic , enabling the preparation of healthy, customizable bowls at low prices without compromising quality or speed. conceived the idea during his first semester of graduate school in 2014, when he found himself without access to affordable, options, prompting the team to develop that could cook meals from fresh ingredients in under three minutes while reducing labor costs and waste. The team participated in MIT's 2015 Global Founders' Skills Accelerator (now known as ), where they built their first prototype and advanced the startup. This vision aimed to democratize high-quality cuisine, making it accessible for urban consumers seeking convenient, plant-forward options similar to those in premium restaurants but at fast-food prices. Early development involved a key partnership with Michelin-starred chef , who joined as culinary director to refine the menu and ensure the robotic system could replicate sophisticated flavors using global-inspired recipes, such as or chicken bowls. Boulud's expertise helped translate complex culinary techniques into automated processes, emphasizing fresh, seasonal ingredients and dietary customizations. Pre-opening efforts from 2016 to 2017 focused on prototyping the robotic kitchen system, beginning with an initial version assembled in the basement of the founders' MIT fraternity house, dubbed the "O.G. Spyce." The team iterated on designs to create a fully automated setup with induction-heated woks capable of handling multiple orders simultaneously, testing it extensively before scaling for commercial use.

Expansion

Spyce Kitchen opened its first on May 3, 2018, at 241 Washington Street in Boston's neighborhood, marking the company's initial foray into the fast-casual dining market with its robotic preparation system. The launch was supported by a Series A funding round of $21 million secured in September 2018, which the company intended to use for scaling operations and opening additional locations across the . That same year, Spyce's founders were recognized on list in the Food & Drink category, highlighting the innovative potential of their automated kitchen model amid growing interest in . Following the Boston debut, Spyce announced plans in September 2019 to expand with a second location in Cambridge's Harvard Square, aiming to introduce late-night hours and further refine its robotic operations to meet urban demand. However, the company encountered significant challenges in scaling its robotic systems, including technical limitations that restricted menu variety and led to customer dissatisfaction, prompting a temporary closure of the original Boston site in November 2019 for a comprehensive revamp of the kitchen technology. The COVID-19 pandemic further complicated expansion efforts, delaying the Cambridge opening from early 2020 until January 27, 2021, while also straining supply chains for fresh, globally inspired ingredients essential to the menu. These hurdles underscored the operational complexities of deploying consistent robotic performance across multiple sites, requiring iterative improvements to ensure reliability and food quality. By early , with the second operational, Spyce was positioned for broader U.S. growth, including potential additional automated kitchens in high-traffic areas.

Technology

Infinite Kitchen System

The Infinite Kitchen System is an automated makeline designed for preparing customizable in a fast-casual setting, featuring a track along which cooking pans or bowls move continuously to enable scalable meal production. Developed by Spyce Kitchen, the system automates the entire cooking process from dispensing to final assembly, allowing for high-volume output while maintaining food quality through precise control. This robotic setup eliminates traditional kitchen bottlenecks by integrating hardware and software to handle orders in real-time, producing meals in under five minutes. Key components include a series of induction-heated cooking vessels, such as robotic woks or pans, mounted on the conveyor track to cook proteins, , and grains at exact temperatures. Robotic dispensers and funnels release pre-portioned ingredients—ranging from raw to cooked elements—directly into the moving vessels as orders progress along the line, ensuring customization without cross-contamination. The system is powered by that interprets customer orders from digital kiosks or apps, sequencing the dispensing and cooking steps for efficiency; human staff primarily handle loading ingredients and final plating, minimizing direct labor involvement. Prototyping of the core began in 2016 by MIT engineering graduates, with the first-generation robotic kitchen—featuring rotating woks—implemented at Spyce's location in 2018. The Infinite Kitchen, as the second-generation conveyor-based system, debuted commercially in November 2020 upon the reopening of the location, incorporating upgrades for higher throughput and reliability after early operational challenges. In terms of efficiency, it reduces labor requirements by automating cooking and assembly, achieving consistent results through that maintains precise temperatures for optimal texture and nutrition in proteins and vegetables; for instance, it can produce up to 350 bowls per hour. Spyce obtained patents for its automated meal production apparatus, including U.S. Patent No. 10,154,762 issued in 2018, which covers a multi-pot cooking system with integrated dispensers, featuring rotating and pivoting pots for scalable food preparation in the first-generation technology. This innovation positioned Spyce as the pioneer of a fully robotic commercial kitchen, distinguishing it from prior automated food systems by enabling end-to-end operation in a environment without human intervention in core cooking tasks. Following the 2021 acquisition by , the Infinite Kitchen was integrated into their operations, with the first location opening in , in May 2023 and expanding to over 20 stores by late 2024. In November 2025, sold Spyce Food Co. to Wonder Group, allowing both companies to further deploy the technology.

Culinary Innovations

Spyce Kitchen's menu philosophy emphasizes plant-forward dishes in the form of customizable and salads, drawing inspiration from global cuisines such as Latin, Mediterranean, and Asian flavors, while prioritizing fresh, seasonal ingredients to enhance and . This approach allows customers to select bases like grains or greens, add proteins, and adjust elements to suit dietary preferences, making wholesome meals accessible in a fast-casual setting. Central to the culinary development is the involvement of Michelin-starred chef as culinary director, who collaborated with executive chefs like Sam Benson and Jeff Tenner to create recipes that deliver sophisticated flavors through automated preparation. Boulud's expertise ensured that the dishes retain the complexity and quality typically associated with , with human staff adding final garnishes for aroma and presentation despite the robotic core. Sustainability features include precise robotic portioning to minimize food waste and sourcing from local, organic suppliers whenever possible, supporting environmental responsibility alongside operational efficiency. These practices align with the company's goal of reducing resource use in food preparation. Culinary innovations focus on taste preservation through controlled robotic cooking in rotating woks, which maintain optimal temperatures to lock in nutrients and flavors from pre-measured, fresh components. For health, the system supports calorie-controlled options via customizable assemblies and manages allergens through software that flags restrictions like gluten-free during ordering.

Funding

Early Investments

Spyce Kitchen raised approximately $3.8 million in seed funding in 2016 from angel investors and early-stage firms, supplemented by grant funding. This initial capital infusion supported the development of robotic prototypes for the company's automated kitchen system, enabling the team to hire key engineering and operations personnel and perform essential proof-of-concept testing. The early backers drew heavily from MIT-affiliated networks, reflecting the founders' backgrounds as MIT alumni, and included support from food tech accelerators such as the MassChallenge 2016 cohort, which provided non-dilutive resources and mentorship to refine the technology. A notable early investor was Daniel , who contributed both capital and expertise as the company's culinary director. These investments facilitated critical milestones, including the refinement of the robotic platform capable of preparing up to 200 meals per hour and the launch of Spyce's first full-scale in in May 2018. Combined seed rounds prior to the Series A totaled around $4 million, positioning the company for operational rollout.

Series A Round

In September 2018, Spyce raised $21 million in a Series A funding round, marking a significant milestone in its growth as a robotic kitchen innovator. The round was led by consumer-focused venture capital firms Collaborative Fund and Maveron, with participation from existing investor Khosla Ventures and notable chefs including Thomas Keller, Jérôme Bocuse, and Daniel Boulud. This infusion brought Spyce's total funding to $24.8 million to date, enabling the company to scale beyond its initial Boston location. The proceeds were primarily allocated to restaurant expansion across the East Coast, refinements to the robotic culinary platform, and marketing initiatives to support launches in key markets like and . These investments allowed Spyce to open additional outlets, demonstrating the viability of automated, fast-casual dining while enhancing operational efficiency and menu customization through technological upgrades. The Series A positioned Spyce as a prominent player in the food tech sector, drawing widespread media coverage for its innovative approach to affordable, chef-inspired meals prepared by robots.

Operations

Restaurant Locations

Spyce operated two restaurant locations in , , both featuring a counter-service model with an emphasis on rapid order fulfillment through automated preparation. The flagship site in opened on May 3, 2018, at 241 Washington Street, showcasing a visible robotic kitchen integrated into the dining area to highlight the technology's efficiency. This location supported quick turnover, with orders typically completed in under three minutes, catering to urban commuters in the busy shopping district. The second location debuted in , , on January 27, 2021, at 1 Brattle Square, expanding the brand's presence while incorporating an upgraded automated system for enhanced production capacity. Larger than the original, it offered indoor seating for 55 patrons and an outdoor patio for about 20 more, maintaining the counter-service format with orders fulfilled in two to five minutes. Both sites focused on proof-of-concept operations rather than broad expansion, limiting the chain to these two urban venues. Following Sweetgreen's acquisition of Spyce in August 2021, the restaurant closed on October 22, 2021, as the parent company shifted resources toward integrating the robotic technology into its own operations. The site followed, shuttering in February 2022 to further repurpose the systems. These closures marked the end of Spyce's physical restaurant footprint, with no additional sites ever established. In November 2025, sold Spyce and its robotic technology to Wonder for $186.4 million, but no Spyce-branded restaurants have reopened as of that date. Customers at Spyce Kitchen ordered meals through digital kiosks or, after 2020, via a dedicated and , allowing for extensive customization of bowls including base grains, proteins, vegetables, and sauces. Orders were transmitted wirelessly to the robotic kitchen, where ingredients were precisely measured, dispensed, and cooked in individual woks tilted for visibility, completing preparation in about three minutes. A staff member, often referred to as a "," then hand-finished each bowl with cold garnishes such as herbs, seeds, or dressings before delivering it to the customer, ensuring a personalized touch amid the automated process. The menu focused on customizable, globally inspired bowls priced at a base of $7.50, with add-ons like premium proteins or extras bringing totals to around $8–12, enabling affordable, high-quality fast-casual dining made possible by efficiencies that reduced labor costs without compromising freshness. Each location's robotic kitchen system handled 200–300 orders per day, supporting high-volume service during peak lunch hours where up to 150–200 meals could be prepared hourly. Spyce emphasized a seamless dining experience with its app, which optimized through dynamic menu adjustments based on dietary preferences, and planned integration of a rewards program to encourage repeat visits. During the , the model adapted by limiting dine-in seating and accelerating and delivery options, including zero-emission electric mopeds, to prioritize contactless service and safety.

Corporate Developments

Acquisition by Sweetgreen

In August 2021, announced its acquisition of Spyce Kitchen, a Boston-based automated restaurant chain, with the deal expected to close in the third quarter of that year. The transaction, valued at approximately $70 million including post-acquisition earn-outs and true-ups, marked 's strategic entry into kitchen automation technology. The acquisition was driven by Sweetgreen's goal to integrate Spyce's Infinite Kitchen robotic system, which automates food preparation to deliver consistent, high-volume output while reducing labor dependencies and enhancing order accuracy for salads and bowls. This move aligned with Sweetgreen's broader vision to scale healthy fast-casual dining amid rising operational costs, allowing the company to expand menu options and improve efficiency in its growing restaurant network. Following the deal's completion in late 2021, Spyce's two locations—Downtown Crossing and —were closed by early 2022 to redirect resources toward technology development for . Spyce's team, including co-founders and engineers, integrated into , where they contributed expertise in and operations, training staff to oversee automated systems as "Head Coaches." The technology transfer began with pilot deployments of adapted Infinite Kitchen systems in select locations starting in 2023, enabling automated assembly lines that boosted preparation speeds and consistency. This integration enhanced 's technological infrastructure, laying the foundation for wider rollout of automated kitchens and supporting the chain's expansion goals.

Sale to Wonder

In November 2025, Sweetgreen announced the sale of its Spyce division, which developed the Infinite Kitchen robotic technology, to Wonder Group for $186.4 million, consisting of $100 million in cash and $86.4 million in Wonder Series C . The transaction, expected to close in early 2026, marks Wonder Group's expansion into advanced kitchen automation, with the company—led by entrepreneur and valued at $7 billion as of May 2025—aiming to integrate the technology across its portfolio that includes and virtual food halls. The divestiture allows to refocus on its core restaurant operations and profitability amid recent sales challenges, while monetizing the robotics unit it had integrated since to enhance efficiency in salad preparation. For Wonder, the acquisition supports its strategy to automate multi-brand kitchens, enabling up to 100 brands per location with consistent output and scalability for lower-volume sites. As part of the deal, all 38 Spyce employees, including co-founders, transitioned to Wonder, where Spyce will operate to deploy the Infinite Kitchen—capable of producing 500 meals per hour—in over 100 locations, including a planned test facility in by 2026 and half of new Wonder sites by 2027. secured supply and licensing agreements to continue using the technology in its restaurants, signaling potential for broader B2B commercialization under Wonder. As of November 2025, no Spyce-branded restaurant reopenings have occurred, with emphasis shifting to technology licensing and integration into Wonder's network.

References

  1. https://guide.michelin.com/us/en/article/dining-out/spyce-robotic-kitchen-boston-opening
  2. https://mitsloan.mit.edu/ideas-made-to-matter/spyce-restaurant-opens-robotic-kitchen-ready-to-serve
  3. https://www.therobotreport.com/spyce-closes-original-robotic-restaurant-in-boston/
  4. https://www.businesswire.com/news/home/20210824005707/en/sweetgreen-to-Acquire-Boston-based-Spyce-to-Scale-the-Future-of-Healthy-Fast-Food
  5. https://thespoon.tech/two-years-after-buying-spyce-sweetgreen-launches-infinite-kitchen-robotic-restaurant/
  6. https://www.thecrimson.com/article/2022/2/10/spyce-harvard-square-closing/
  7. https://www.businesswire.com/news/home/20251106759339/en/Sweetgreen-Announces-Strategic-Sale-of-Spyce-to-Wonder
  8. https://www.restaurantdive.com/news/sweetgreen-sells-spyce-to-wonder-186-million/804959/
  9. https://news.mit.edu/2018/mit-spinoff-spyce-robotic-kitchen-cooks-tasty-meals-0702
  10. https://www.newyorker.com/magazine/2018/04/16/when-a-robot-makes-you-dinner
  11. https://www.technologyreview.com/2018/08/22/240253/engineering-lunch/
  12. https://entrepreneurship.mit.edu/news/spyce-mit-born-robotic-kitchen-startup-launches-restaurant/
  13. https://www.restaurantbusinessonline.com/technology/spyce-acquisition-wonder-takes-big-step-toward-more-automation
  14. https://collegiatewaterpolo.org/mit-student-athletes-apply-lessons-sport-create-robotic-kitchen/
  15. https://www.sousvidemagazine.com/the-latest/innovations/spyce/
  16. https://www.aramcoworld.com/articles/2019/chef-20
  17. https://www.bizjournals.com/boston/inno/stories/profiles/2018/05/08/spyce-is-a-robotic-kitchen-looking-to-create.html
  18. https://boston.eater.com/2017/12/14/16776280/downtown-crossing-robotic-restaurant-spring
  19. https://www.thecrimson.com/article/2019/9/25/spyce-harvard-square/
  20. https://www.bostonmagazine.com/restaurants/2018/04/24/spyce-robotic-restaurant-boston/
  21. https://boston.eater.com/2018/4/27/17290330/downtown-crossing-robotic-kitchen
  22. https://www.builtinboston.com/articles/spyce-21m-series-a
  23. https://www.boston.com/food/restaurants/2018/11/13/spyce-named-forbes-30-under-30/
  24. https://www.forbes.com/pictures/5be1a75da7ea43705916322a/spyce-michael-farid-27-br/
  25. https://www.boston.com/food/restaurants/2019/09/25/spyce-opening-in-cambridge/
  26. https://www.giantstep.vc/news-updates/this-robotic-kitchen-startup-is-coming-for-sweetgreens-lunch
  27. https://restaurantbusinessonline.com/technology/robot-powered-spyce-restaurant-close-temporarily-revamp
  28. https://www.thecrimson.com/article/2021/1/28/spyce-restaurant-opening/
  29. https://mitathletics.com/news/2020/12/3/12_3_2020_87.aspx
  30. https://www.boston.com/food/restaurants/2021/01/25/spyce-opens-harvard-square/
  31. https://www.cnbc.com/2018/06/15/spyce-is-developing-robotic-restaurants-with-help-from-daniel-boulud.html
  32. https://newatlas.com/spyce-restaurant-robotic-kitchen/54818/
  33. https://www.pymnts.com/restaurant-technology/2018/spyce-qsr-robots-boston/
  34. https://agfundernews.com/spyce-up-your-life-with-robot-woks-in-boston
  35. https://restaurantbusinessonline.com/technology/robot-powered-spyce-reopens-new-menu-tech
  36. https://thespoon.tech/spyce-gets-a-patent-for-its-robot-restaurant/
  37. https://patents.justia.com/assignee/spyce-food-co
  38. https://www.bloomberg.com/news/articles/2025-11-06/sweetgreen-to-sell-its-robotic-salad-making-unit-for-186-million
  39. https://www.edibleboston.com/blog/2021/6/15/edible-food-finds-spyce
  40. https://thespoon.tech/spyce-kitchen-relaunches-with-all-new-robot-kitchen-dynamic-menu-and-delivery/
  41. https://masschallenge.org/news/masschallenge-boston-announces-2016-cohort/
  42. https://tracxn.com/d/companies/spyce/__lWYmQA62wlaJg-W2BTN4zeWnFw2mknFfClvoT7MF9eU
  43. https://www.prnewswire.com/news-releases/spyce-raises-21-million-in-series-a-financing-300708764.html
  44. https://thespoon.tech/spyce-cooks-up-21m-as-investors-continue-rush-to-robots/
  45. https://boston.eater.com/2018/9/7/17832612/spyce-robotic-restaurant-21-million-dollar-series-a-funding
  46. http://guide.michelin.com/us/en/article/dining-out/spyce-robotic-kitchen-boston-opening
  47. https://www.10news.com/news/national/mit-grads-create-robotic-dining-experience
  48. https://boston.eater.com/2021/8/25/22641041/sweetgreen-acquires-spyce-robotic-restaurant-news
  49. https://www.bizjournals.com/boston/news/2022/02/16/spyce-to-close-harvard-square-restaurant.html
  50. https://www.youtube.com/watch?v=OGgc31F7NwM
  51. https://www.fsrmagazine.com/research/inside-rise-restaurant-automation/
  52. https://thespoon.tech/spyce-restaurant-review-delicous-bowl-food-made-me-almost-forget-the-robots/
  53. https://www.dezeen.com/2018/05/22/mit-engineers-replace-chefs-with-machines-in-worlds-first-robotic-kitchen/
  54. https://www.restaurant-hospitality.com/restaurant-operations/spyce-backed-by-daniel-boulud-reopens-with-new-automated-kitchen-menu
  55. https://restaurantbusinessonline.com/technology/covid-19-clears-path-more-restaurant-robots
  56. https://www.cnbc.com/2021/08/24/salad-chain-sweetgreen-acquires-spyce-and-its-robotic-kitchen-tech.html
  57. https://thespoon.tech/spyce-closes-location-of-first-robot-restaurant-as-it-turns-focus-to-sweetgreen/
  58. https://www.restaurantdive.com/news/sweetgreen-accelerates-deployment-automated-makeline-infinite-kitchen/698849/
  59. https://www.nrn.com/fast-casual/sweetgreen-is-selling-its-automated-kitchen-technology-to-wonder-for-186-4-million
  60. https://www.morningstar.com/news/business-wire/20251106759339/sweetgreen-announces-strategic-sale-of-spyce-to-wonder
  61. https://www.bloomberg.com/news/articles/2025-05-06/grubhub-owner-wonder-tops-7-billion-valuation-in-new-funding
Add your contribution
Related Hubs
User Avatar
No comments yet.