{"id":52944,"date":"2018-05-25T12:59:49","date_gmt":"2018-05-25T10:59:49","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=52944"},"modified":"2018-05-25T12:59:49","modified_gmt":"2018-05-25T10:59:49","slug":"restaurant-spyce-culinary-excellence-elevated-by-technology","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/restaurant-spyce-culinary-excellence-elevated-by-technology\/","title":{"rendered":"Restaurant Spyce | Culinary excellence elevated by technology"},"content":{"rendered":"

Spyce is a Boston-based restaurant, founded by MIT graduates and backed by Michelin-starred chef Daniel Boulud. At Spyce, robots produce healthy fast food at affordable prices. At the newly-opened establishment all bowls start at USD 7.50, the prices are lower than at similar restaurants as robots save on human labor expenses and the robots work fast! The robots prepare your meal in 2 minutes and as you can watch in the video underneath the article, they even clean up their own mess! Spice is located at 241 Washington Street in Boston. How about a Latin bowl with roasted chicken, avocado lime crema, braised black beans, brown rice, bell peppers, tomatoes, corn, green chilies, cabbage slaw, cilantro and radish?<\/p>\n

The idea behind restaurant Spyce<\/strong><\/h3>\n

\u2018The Spice<\/a> Boys\u2019 ,four guys studying at MIT in Boston, Michael Farid, Kale Rogers, Luke Schlueter and Brady Knight created the world\u2019s first restaurant featuring a robotic kitchen that cooks complex meals. They created this concept in hopes of solving a problem they found themselves facing, being priced out of wholesome and delicious food. So they, as robotics-obsessed engineers, created a robot that cooks tasty and nutritious meals, serves them, and cleans up after. The robots and process has been created in two years with many burns, bruises, and eating a lot of Brussel sprouts! As they say: \u201cWe\u2019re at the intersection of technology and hospitality, making accessible, tasty and nutritious meals.\u201d<\/p>\n

Spyce | The Michelin Star magic from Daniel Boulud<\/strong><\/h3>\n

The Spyce boys added some Michelin-Star magic with Chef Daniel Boulud. \u201cWhen Michael and his three classmates emailed me about a robotic kitchen that could elevate fast food, I was impressed. Not only had they guessed my email address correctly, the videolink to their cutting edge technology was unlike anything I\u2019d seen before. The experience of the robotic kitchen, the food and the vision of the Spyce team far exceeded my expectations. Their passion and innovation needed a strong commitment to ingredients and excellent recipes. So, in addition to becoming an investor, I accepted the position of Culinary Director, and invited Chef Sam Benson, who had worked for me at Caf\u00e9 Boulud, to take on the Executive Chef role.\u201d<\/p>\n

Sam Benson is the executive chef at restaurant Spyce: \u201cWhen Chef Daniel Boulud asked me to join four MIT kids and their robotic kitchen, and make food with real flavor, I knew it was a chance to be part of something big. With a multitude of Michelin stars and James Beard accolades for his restaurants and contributions to fine dining, Chef Daniel is considered to be one of the country\u2019s leading culinary authorities. When he talks, you listen. His mentorship paved the way for my experience in the best kitchens in the US and France, it\u2019s been a fun ride. So here we are, and together we make up the Spyce culinary A-Team.\u201d<\/p>\n

Check out the video below:<\/p>\n